Search Results for: greek yogurt

Cranberry White Chocolate Chip Muffins

Oh man, I’m excited about this one!

First, I love re-purposing foods. I knew that cranberry sauce would go over like a lead balloon with my Thanksgiving crowd, but I like it and it’s traditional so I made it. As much as I love it, I can only handle a few spoonfuls with my meal. Needless to say, I had a ton left over! But I didn’t want to throw it away so I needed to come up with a new way to use it. I asked around for ideas and then overnight I had a very vivid dream about turning it into muffins.

Which brings me to the second reason I am so excited about these. I couldn’t find a recipe that matched what I had been dreaming of. So I headed to the kitchen with the goal of making my own. And it was a success! Score!

I should also mention that everyone that turned their nose up at the cranberry sauce at dinner, gobbled up the muffins and said they were awesome.

Cranberry White Chocolate Chip Muffins

Ingredients
1 1/4 cup flour plus 2 Tbsp, divided
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1-2 tsp orange zest
3/4 cup sugar
6 Tbsp unsalted butter, softened
1/2 tsp vanilla
1 large egg
1/4 cup greek yogurt
1/4 cup milk
1/2 cup white chocolate chips
1/2 cup cranberry sauce*

*I only used 1/3 cup but once they baked it like they could use a little more, so I recommend a full 1/2 cup. Also, I’m sure you could substitute cranberry sauce from a can, especially if you can find some with whole cranberries in it.

Directions
Preheat oven to 350 degree. Line a muffin pan with paper liners.

In a medium bowl, whisk together 1 1/4 cup of flour, baking powder, baking soda, and salt; set aside. In glass measuring cup stir together the greek yogurt and milk; set aside.

In another medium bowl (or a standing mixer with paddle attachment) beat the butter and sugar until light and fluffy. Add the vanilla and egg and beat until combined. Next, alternate adding the dry ingredients in 3 additions and wet ingredients in 2 additions, beginning and ending with the dry. Mix just until incorporated. Scrape down the sides of the bowl, making sure there are not patches of unmixed dry ingredients. Toss the white chocolate chips with 2 tablespoons of flour then use the spatula to mix them into the batter. Next, carefully fold in the cranberry sauce, so it creates a marbling effect in the batter.

Divide the batter into the 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Yields 12 muffins

Sunny Side Up original, with the muffin base adapted from Sunday Nite Dinner as I previously posted it here.

Creamy Mustard Potato Salad


In most parts of the country I imagine summer cookouts are starting to slow down and football parties are starting to pick. The good news is this recipe will work for both.

I come from a very large family, so when we all get together we usually have foods that are easy to produce in mass quantities . Cold cut trays, sloppy joes, coleslaw, and potato salads were regulars at our parties. They might not be considered upscale, but they bring back loads of memories of fun times with my wild family. And I don’t know very many people that don’t enjoy an occasional creamy potato salad.

This recipe has a perfect balance of creaminess from the mayo (and Greek yogurt, I had to add) and tang from the mustard. It was great the day I made it and even better the next day after all of the flavors had time to work together. I was conservative with the chopped pickles because I didn’t want the pickle flavor to be too strong, but next time I’ll use the full amount and the recipe below reflects that.


Creamy Mustard Potato Salad
(Adapted from The Cooking Photographer)

Ingredients
6 medium-large potatoes, I used Yukon golds
2 hard boiled eggs, chopped
1/4 cup finely chopped onion
1 Kosher Deli-style dill pickle, chopped fine (about 1/4 cup)
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp dry dill leaf
1/4 tsp celery seed, rubbed between palms
1/4 tsp paprika
1/4 tsp dry mustard
Freshly cracked pepper, to taste
1/2 cup mayonnaise
1/4 cup Greek yogurt
2 Tbsp prepared yellow mustard
2 to 3 Tbsp dill pickle juice from the jar

Directions
Peel, dice, and boil potatoes in unsalted water until tender, but not so soft they fall apart. When done, place in a cold water bath, until cool, then strain well. Mix all dry spices and liquid ingredients together in a small bowl.

Add potatoes, onion, egg, and pickles to a large bowl, and gently stir in the seasoning mixture until well mixed. Chill at least an hour before serving.

For a nice presentation, sprinkle with paprika and garnish with fresh parsley before serving.

Cinnamon Crumb Cake

If you “like” my page on Facebook, then you might remember last weekend when I posted about my perfect weekend morning. I was cozy on the couch with a freshly brewed cup of coffee in my hand and the smell of cinnamon crumb cake filled the apartment as it baked. OK, first I have to tell you how exciting the coffee part is. I finally broke down and bought a Keurig and I can not believe it took me this long. Yes I know, to some people it might seem silly, but Jesse doesn’t drink coffee and I usually only want one or two cups. So for me it’s perfect. And I bought the Kcup that I can fill with my own coffee when the samples run out. As you can probably tell, I’m more excited than I should be about coffee. 🙂

Now we can talk crumb cake. Or do you call it coffee cake? I searched both names to find a recipe that matched the vision in my head, and then I finally came across the perfect one, called a New York Style Coffee Cake. It was probably the inch and a half thick crumb on top that drew me in (and made me decide that Crumb Cake was a more fitting name). Man, I am so glad I came across this recipe. It was so so so good. The cake was moist and tender and the crumb topping was sweet, buttery, cinnamony, and just crunchy enough. By the way, do you like how I just add a “y” to words if I can’t figure out a better way of describing something? 🙂

Cinnamon Crumb Cake

(Adapted from Fake Ginger)

Ingredients

Crumb Topping

2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
3/4 cup butter, cubed

Cake

2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter
1 1/2 cups granulated sugar
2 large eggs
1 1/4 cups plain yogurt *
1 teaspoon vanilla extract

*I’ve been on a huge greek yogurt kick, so that’s what I used.

Directions

Preheat oven to 350 degrees and prepare a glass/ceramic 9×13 dish with butter.

Mix together all of the dry crumb topping ingredients (flour through cinnamon). Drop cubes of butter into the mix. Start by using a pastry cutter, or two knives, to cut in the butter. When the butter is evenly distributed, use hands to squeeze it together then break it into crumbs. Do this until it seems well combined and you are making crumbs that are mostly about the size of peanuts. Set aside. **

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a standing mixer fitted with a paddle, cream the butter. Add the sugar and beat until light and fluffy. Then add the eggs, one at a time, scraping down the sides bowl before each addition and beating until fully incorporated. Add the yogurt and vanilla and beat until combined. Finally, add the dry ingredients in 3 additions, beating just until combined without lumps.

Pour the batter into the prepared baking dish. Smooth out the batter with a spatula. Scoop up the crumb topping with your fist and drop clumps of it onto the the batter until all of the crumb topping is used. It will seem like a LOT of crumb topping.

Bake for 45-65 minutes, until a toothpick inserted into the center comes out clean and the middle of the cake seems solid.***

Cool on a wire rack for 30 minutes before serving. If you like, mix together some milk and confectioners sugar and make a glaze.

**The original recipe called for melting the butter and stirring together, then drying out the mixture. I was already mixing my crumb topping when I realized this, but the way I did it worked out really well. I also decreased the amount of flour and butter.

***I know this seems like a wide spread for baking time, but the recipe called for 45-55 minutes and mine took an hour and 5 minutes. My oven can be weird. Check yours at 45 and just keep in mind that it can take up to an hour. If the edges seem to be getting overdone reduce the oven temperature to 325.

Creamed Corn

Well, the BBQ Turkey Burgers I posted last week were very well received. I am going to go out on a limb and say it was all that cheesy goodness on top that drew people in. But it wasn’t just the delicious cheese, juicy burger, or savory BBQ sauce that made that meal. The side dish really set that already amazing burger over the top. That side dish was creamed corn. No wait! Stop! Don’t click away. This isn’t your mushy, sodium laden, canned creamed corn. This is homemade, creamy, corny, goodness. I promise. And even better, it’s easy!

Here’s a few notes about this recipe. First, I had a bag of roasted corn from Trader Joes and it was an awesome addition, but I don’t think it’s a make or break for the recipe. If you have it, use it, you’ll like it. If you don’t, no worries, it will still be awesome. Second, the recipe I used called for a crockpot. A crockpot would be great if you’re the type of person that plans ahead and can remember to put everything in the crockpot. Some people I know aren’t like that… I used a dutch oven. Bellow I’ll tell you how to do both ways just keep in mind that my personal experience was with the dutch oven. Third, I used frozen corn. Fresh would be even more delicious, but also a lot of work. Your call. Finally, I cut the recipe in half and it still made a ton (and I will list it below as I made it, if you need more you can double it). Now to the recipe!

Creamed Corn

(Adapted from Bluebonnets and Brownies)

Ingredients

2 1/2 pounds frozen sweet corn (it was 2 1/2 bags for me or 5 cups if using fresh)
1 8 oz block cream cheese, diced into 1 inch squares
1/2 stick (2 oz) butter
1/2 cup greek yogurt
2 Tbsp heavy whipping cream
2 Tbsp of sugar
1 tsp black pepper
1/2 tsp salt

Directions

Preheat oven to 350 degrees.

Place all ingredients in a dutch oven or oven-proof pot, over medium-high heat. Bring to a simmer and cook until all cream ingredients are melted and smooth, stirring occasionally.

Cover the pot with a lid and bake for 30 minutes.

Crockpot instructions – throw everything in the crockpot and cook on low for 4 hours.