Friday, August 27, 2010
Okay, so let me preface this recipe by saying that just because it has yogurt in the title, it is not "diet" or "low calorie".
So, you won't be hearing any of those hip, rad buzz words like "healthy", "eco-friendly" or "green"...wait. Anyway.
Don't count your calories here folks.
If you want to swap out low fat ingredients, be my guest, buuuuuuuuut...it won't be the same, guaranteed!
I share because I care.
what you'll need...
~32 oz. plain full-fat yogurt
~12 oz. sweetened condensed milk
~3/4 c. sugar
~1 Tb. vanilla extract
~1 tsp. vanilla powder (optional, but tasty!)
Whisk all together, yep, that was hard, huh?
Okay, so this makes a lot of frozen yogurt. Probably more than your ice cream maker can handle at one time. It was about twice the amount my Cuisinart can handle. So, I poured half into the ice cream maker and reserved the other half in the frig until the first half was done. I didn't even have to refreeze the bowl, it had enough oomph to freeze it all. Snazzy, eh?
So, working quickly, spoon the frozen yogurt into a freezable container and store in the freezer until the next half of yogurt is done. Also, I suppose you could reserve the other half of the unfrozen liquid in the frig until you were ready for it.
Once all your yogurt is frozen, resist the temptation to eat it all and freeze it for several hours to let it ripen and finish freezing. I just ended up leaving mine overnight. The next day it was utter frozen yogurt perfection.
I said utter. moo lol
Look what you made me do.
Its rich, its creamy, its tangy...like the kind of yummy that makes you question why you ever thought it wasn't as good as ice cream.
Feel free to use this as a base for other flavor extracts or additions.
I think it would be FAB with a cup of fruit added to emphasize that tangyness, like peaches or berries or mangoes or chocolate.
Thursday, August 26, 2010
and it really bears repeating
some of you may be newer followers
and as posts tend to get buried, I thought Id resurrect a particularly useful project for those of you that like to tackle your own celebration cakes.
This type of cake decorating can be adapted to just about any cartoon image you'd like.
Your daughter likes Dora? Done.
Little guy loves Bob the Builder...easy!
It entails some work, mostly getting your icing colors right and freezing the image between each step.
You don't have to do the rainbow cake part...its just so fun, you'll want to pee yourself!
Ok, maybe not that, but you know.
Kids LOVE these!
Please read the whole recipe and info before starting....I have a few flashbacks and some flashsideways so, its best to take it all in before you start.
Easy cake part:
(you can use a scratch cake here too, but...call me lazy today. You'll need a thick battered cake, hence the sour cream pound cake-ish type here)
1 white cake mix (if its lumpy, sift it)
1 c. water
1/2 c. sour cream (I had light on hand, just don't use fat free plz)
1/2 c. vegetable oil
Now, after you've mixed this up well, separate the batter into however many colors you'd like. I used disposable 16 oz. drinking cups and made all 6 colors of the rainbow.
Then, I colored each portion with Wilton gel colors, liberally, to get vibrant shades. (You'll need a little more batter for the first color poured than the last.)
This is where you can get creative with your colors, make aqua, pink and brown if you'd like, anything will work!
In a greased and floured 8" round cake pan, pour the first color of your choice, spread it evenly with a spatula to the edges of the pan. Continue with the next color, but don't worry about spreading it, just pour it in a circular motion onto the first color, leaving a border of that first color that you can see, a good inch or so. Just keep pouring the colors into the center of the color before it. In the cake above, I only used 1/2 a cake mix and used one 6" cake pan for one cake, so I poured all six colors into one pan. But, if you use an entire cake mix recipe, you'll need two 8" pans. What Id do in that case is pour 3 colors into one pan, then continue with the next 3 colors in the next pan. Then when you stack the cakes, you'll have the entire rainbow.
Once your colors are poured, they should look like a bullseye in your pan.
Bake them off at 350* till the middle springs back when touched.
I sliced off the dome top after it cooled.
Stack and ice them as desired. I used decorator's whipped cream icing (Bettercreme), because I'm lazy. lol
But, fondant will work too, as well as buttercream.
Next, the decorating! This is called a frozen buttercream transfer.
First, I printed out an inverted smilie with a spoon logo that I found online.
You can also use coloring book images as well...but, remember its all in how much detail you want to conquer. Its really not all that difficult.
This image happened to be pretty simple, but Ive done more complex ones, as well.
Ive done Pooh, Precious Moments, Nemo, etc.
(remember your image will be a mirror image because it will be done backwards...basically any color book image could be used...think of the possiblities!
:Remember!: If using text such as your child's name, make sure it is a backwards mirror image so that when you invert it on top of the cake, it will read correctly.
tape your image right side up to a piece of cardboard
put a piece of glass over that (like from a picture frame)
then tape a piece of wax paper on top of that
Get your icing (I used a simple 1c. shortening to 3c. powdered sugar with enough milk to make it the consistency of toothpaste) ready, coloring a little black, a little yellow, a VERY little red and leaving the rest white
w/ a tiny icing tip (#3) and the black icing, outline your image.
Put the whole sha-bang in the freezer to set up
then start filling in like a coloring book picture (you may have to thin down your icing a little so it fills in smoothly)
first the yellow face and red drips from spoon (I used a #10 for yellow, #3 for red) (freeze again)
Now fill a bag with the white and a #10
and fill in the teef, hat and spoon
then add another layer of white over the whole thing
Once your image is very frozen and working quickly, very carefully untape it from the glass
invert over the top of your cake, centering as well as you can and place on top and
peel off wax paper.
Voila! moist, dense rainbow yumminess!
Smash your face in this puppy and go running down the street in a gold jumpsuit singing showtunes.
Wednesday, August 25, 2010
I don't know about you, but I love the fact that I can make some really good Asian food without schlepping out of the house.
Mostly, because that would entail me changing out of my jammies.
People look at you funny if they can see your skivvies through your threadbare jammy pants.
what you'll need:
1 lb. flank steak or cube steak, thinly sliced crosswise
1/4 c. cornstarch
2-3 Tbs. olive or canola oil
1/2 tsp. ginger (grated or powder)
2 tsp. minced garlic (about 2 large cloves)
3 large green onions, sliced
Whisk together in small bowl, set aside for sauce:
1/2 c. water
1/3 c. low sodium soy sauce (if you don't use low sodium, it might be a touch salty)
1/2 c. brown sugar
1/2 - 1 tsp. red pepper flakes (this will add heat, so the amount is up to you)
2 c. broccoli, chopped and cooked (I used some frozen chopped broccoli, heated through in the microwave for a couple minutes)
about 4 c. cooked rice, I like brown rice, for what that's worth.
For the meat, make sure the slices are dry by patting them with a paper towel. Throw the cornstarch into a gallon ziplock, add the meat strips, shake to coat all the strips well. In a large skillet, saute the meat in a few tablespoons of olive oil over medium to medium-high heat until cooked through. Remove from the skillet and set aside.
For the sauce, in the same pan, add the garlic, green onions and the ginger, saute for a minute. Add the soy sauce, water, brown sugar and pepper flakes you whisked together. Cook sauce for a couple minutes and add the cooked meat strips to the sauce.
Continue to simmer for a few more minutes until everything gets all thick and saucy.
Yeah, I said saucy.
Toss together your rice and broccoli and layer your meat saucy mixture on top.
Its quite yummy, I think you'll be real happy with this recipe.
Serves about 3-4.
Tuesday, August 17, 2010
I've heard it mentioned that this is the "girl" version of chili.
Pishaw! I say!
Make it hot, make it spicy, show those boys what "girly" really means.
what you need:
2 T. olive oil
1/2 onion, chopped
saute in large saucepan until the onions start to get translucent then add:
1 tsp. minced garlic
1 tsp. cumin powder
stir all in with the sizzling onions for a minute then add:
3 1/2 c. chicken stock
1/2 c. green chilies, chopped (about a 4 oz. can with juice)
15 oz. can white northern beans, drained
2 cups cooked chicken, chopped
1/2 tsp. black pepper
Let this come to a steady simmer and add:
2/3 c. pulverized corn tortilla chips
(you can add masa if you have it, perhaps 1/4 cup or so)
2 T. sour cream
Stir in and let simmer for another 5-10 minutes or so before serving.
Salt to taste at the end since the crushed chips have salt in them.
Makes about 4 large servings, but easily doubled for bigger crowds.