Posts Tagged ‘Yogurt’

I have always always wanted to try making homemade ice cream.  Often I catch myself fawning over the latest newfangled ice cream machines but can never justify the hefty price tag.  Two hundred dollars for a machine? No thanks, I think I’ll just go to Jarlings instead…50 times.

But then one day, it just occurred to me…people have been eating ice cream…forever.  Like, before machines were invented.  So I’ll just make it without a machine.  Why why did I not think of this earlier.  So much time and so many opportunities have slipped through the cracks when I could have been enjoying my own homemade frozen treats.  Jean…get your act together.  wha wha…

p.s. Remember when I made Pink Lady Cupcakes and gushed over how the cake batter tasted exactly like strawberry ice cream and I couldn’t stop myself from eating it all?  Well people, this is the real deal…(and minus the looming threat of salmonella so really, double win.)



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Does your romaine lettuce have e.coli??  aww sad…poor you!  However will you be able to eat salad?  Oh wait…I can help!  How about a Baby Spinach Arugula salad with little fingerling potatoes, fresh spring green beans, walnuts, and a lemon yogurt dressing!

I originally made this salad as part of my Mom’s birthday feast.  My mom was born on Earth Day (April 22).  She dislikes the taste of meat.  And she loves vegetables and all things green.  So what better than to have a green birthday dinner feast complete with several courses of all things green.  (Pistachio Strawberry Trifle and Pesto Pasta w/ Peas, Pignoli & Parmesan coming atcha soon!)


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As promised in my Banana Walnut Chocolate-Chip post, here’s my Citrus Yogurt Cake!  It’s actually pretty perfect to bake both at the same time given that they are both 4×8 inch loaves and bake at the same temperature for the same amount of time.  So why not?

I must preface this post with a little discussion about my life heros.  Of a list of people I love, people I love to watch, people I want to be…my top three:

Michelle Obama
Tina Fey
Ina Garten

Tina Fey because, well, who doesn’t love Tina Fey?  Or Liz Lemon for that matter.

Michelle Obama for her spirit of generosity, serious ambition and success in life (pre-Barak), her J Crew wardrobe which I am immensely jealous of, overall wonderful-ness, and (Hello!) she’s First Lady and gets to live in the White House!

And lastly, Ina Garten, aka The Barefoot Contessa.  I don’t think she’s ever made a dish that I haven’t drooled over.  I love her simplistic take to classic French cooking.  She is equally wonderful and proficient at baking and cooking.  And I really want her Hamptons house, garden, and kitchen.  To me she is greater than Julia Child.  (All the foodies go gasp!) Whatever, Ina rocks!!

Why is any of this relevant? haha…it’s not really.  Only because I adapted this recipe from Ina’s Lemon Yogurt Cake.

On the day I set out to make this recipe, I laid out all my ingredients (including my mom’s wonderful homemade Yogurt) only to discover that I only had 1 lemon.  So I improvised by turning this Lemon cake into a Citrus cake.  (You see how I did that?  Pretty clever if I do say so myself.)  I must say though, I kind of like it better this way.  It has just enough lemon flavor but I think the orange adds a little bit of sweetness with a little tang to balance out the sourness of the lemon.

The absolute BEST part of this cake is the citrus syrup that you pour over it.  It gets soaked up by the cake and turns it into this moist delicious sweet tangy amazingness.  Don’t skip this step!  Trust me.

And, in case you need more incentive to bake this cake (silly reader…have you looked at the pictures???) I suppose you could make this “low-fat” by adding a little less vegetable oil, using only egg whites, and only adding 3/4 c sugar.   But still, don’t skip the citrus syrup!  I’m serious, it’s the best part!!

Also, in Ina’s original recipe, she made a glaze to cover the cake in addition to a lemon syrup.  I didn’t find that I needed the glaze.  It was delicious enough (and sweet enough) without it, but if you feel the need, go for it!


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Yogurt Blueberry Muffins

Whenever I bake anything, my mother always complains that it’s too sweet or that I’m just going to make my entire family fat.  The only time she doesn’t complain (and sometimes even requests) is when I bake my Yogurt Blueberry Muffins.  She loves blueberries.

Before I get into the muffins, I feel a well deserved shout-out is owed to my mom’s homemade yogurt!  Now…I must admit that the first time she told me she was making her own yogurt I thought – eww!  But that’s cause she makes all kinds of weird things.  Like the black sesame seed/date/Chinese herbal medicine she tried to make me eat to purify my skin over Spring Break.  Granted, I never actually try any of these “weird” things so I shouldn’t really pass judgment.   And they’re probably good – like if you didn’t know what was in it, you would probably enjoy it.  I really did think her homemade yogurt would be gross (I mean, come now, by definition you’re basically growing bacteria in milk) but it is surprisingly delicious yogurt.  I ended up using it in a bunch of recipes over break.

Now…about these muffins.  I’ve made them a hundred times before and they are delicious.  But I usually bake them with fresh blueberries.  I did not have fresh blueberries.  Instead I had a giant sack full of Costco frozen wild blueberries.  And even though I coated the blueberries with flour, when I added it to my batter, it turned everything a lovely shade a purple.  Don’t get me wrong – I love the color purple.  I painted my bedroom purple in the 6th grade.  But I prefer to have lovely golden muffins, not purple.  Sigh…still tastes good though.  And b/c I’m lazy, have no idea when I will be home again to make these muffins, and rather like the pictures I took despite the purple-ness –  I will post the muffin recipe now instead of waiting to reattempt.  Just pretend they are golden muffins.

p.s. Check out my cool red muffin tin.  Isn’t it awesome?  I think so.


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