Archive for the ‘sweet treats’ Category

“I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.” -Yotam Ottolenghi

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Growing up in Oregon meant there was always an abundance of dairy. When you drive around the cities it’s easy to see why. Overflowing with pasture land and local farmers who continue to practice generations worth of traditions in milk production and land preservation makes for a product people can get behind.

When I first moved to Washington, I found many similarities. Ranking in the top 10th percentile for total milk production in the United States, people continue to support small businesses in spite of diminishing farmland.

Working with Chobani Greek Yogurt to develop a recipe using only the very best in natural ingredients began with local sourcing. Each week I take great care to make a fresh batch of everyday granola to use throughout the week on my smoothies, with yogurt parfaits, and to have on hand for snacking. I want to share that recipe with you in hopes that you find it to be a simple recipe you can make for yourself week after week.

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Seasonal figs and nutrient rich walnuts make this a power packed treat to start your day. I love it’s slight acidity and how it really satisfies all morning long. I think you will enjoy it too.

You can find more healthy recipes using Greek yogurt here.

Yogurt Parfait with Everyday Granola, Figs, & Walnuts // serves 4

For the Granola

5 cups gluten-free oats
1/2 cup raw sliced almonds
1/2 cup raw pumpkin seeds
1/4 cup hemp hearts
1/4 cup unsweetened shredded coconut
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/2 teaspoon cinnamon
pinch of salt

Preheat oven to 300 degrees
In a large bowl combine the dry ingredients. In a small bowl combine the coconut oil and maple syrup until well incorporated. Add the wet ingredients to the dry ingredients and mix well. On two cookie sheets lined with parchment paper spread granola out evenly. Bake for 30 minutes, stirring after 15 minutes. Remove from the oven and cool before storing in an airtight container.

For the Parfaits

4 cups Chobani Greek Vanilla Yogurt
1 cup Everyday Granola
4 small figs – 2 green, 2 purple, sliced
2 Tablespoons chopped walnuts

Divide yogurt into four bowls or parfait cups. Top with everyday granola, sliced figs, and chopped walnuts. Serve and enjoy.

“Do you remember the taste of strawberries?” -J.R.R. Tolkien

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The bottom line is, it’s only a celebration in name if dessert is not involved…

This beautiful cake is so easy to make you could serve it for just about any occasion.

We are now in a season of change, with the last of the ripe strawberries fading to dormancy; embrace it with everything you have! Strawberries remind me of all the summer fourth of July celebrations on hot afternoons, and pretending for a moment that everything in the world was bright and full of promise.

Almond Cake with Limoncello Strawberries and Cream // serves 8
adapted from Ali Larter’s Strawberry Mint Cake

Cake
4 farm fresh eggs
¾ cup plain Greek yogurt
1 ½ teaspoons almond extract
2 cups cake flour
1 teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon cornstarch
2 cups sugar
6 tablespoons unsalted butter, room temperature
6 tablespoons vegetable oil
¼ cup fresh mint leaves, finely chopped

Filling
Two 16-ounce containers fresh strawberries, hulled, sliced, divided (save a few beauties to garnish top of cake)
2 teaspoons limoncello liqueur or lemon zest
1 ½ cups chilled heavy whipping cream
3 tablespoons confectioners sugar
½ teaspoon almond extract

Position the rack in the center of the oven and pre-heat to 325°F. Butter two 8-inch round cake pans with 1 ½-inch-high sides. Dust the pans lightly with flour, tapping out excess flour.

Combine the eggs, yogurt, and vanilla in a medium bowl. Whisk to blend. Combine the flour, baking soda, salt, and cornstarch in another medium bowl; whisk until blended.

Combine the sugar and butter in a large bowl. Using an electric mixer, beat the sugar mixture on high speed until light and fluffy. Reduce the speed to medium and slowly add the egg mixture until well blended. Reduce the speed to low and gradually beat in the flower mixture until the batter is smooth. Do not overbeat.

Divide the batter evenly between the prepared cake pans; smooth the tops. Lightly tap the pans on the work surface to allow the batter to settle evenly in the pans and to prevent air bubbles from forming. Bake the cakes until a tester inserted into the center of the cakes comes out clean, about 40 minutes. Remove the pans from the oven and transfer to a wire rack and allow for the cakes to cool, 15 to 20 minutes in the pans. Run a small knife between the sides of the pans and the cakes to loosen. Invert a plate atop the pan of each cake. Hold the plate and cake pan firmly together and invert the cakes, allowing them to settle onto the plates. If necessary, tap the bottom of the pans to release the cakes. Remove the pans.

Combine half of the strawberries and the lemon liquer (for a boozy effect, otherwise use lemon zest) in a medium saucepan. Let sit for 2 minutes. Stir in the remaining strawberries.

Using an electric mixer, beat the whipping cream, 3 tablespoons sugar, and almond extract in a large bowl until medium-stiff peaks form. Do not overbeat.

Place 1 cake on a platter. Arrange half of the strawberry mixture evenly atop the cake layer, allowing the strawberries to be visible at the edges of the cake (the juices from the berries will soak into the cake). Spread half of the whipped cream evenly over the strawberry mixture. Top the second cake layer, then cover with the remaining strawberry mixture and whipped cream. Garnish with whole berries or sprigs of mint.

“We sit silently and watch the world around us.” -Nicholas Sparks

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Everything about this sweet tea works. I love that it reminds me of lunches at Hilltop Kitchen, a place I love and that I visit frequently with my closest friends. I could eat there everyday, where you can get elk tenderloin, perfectly seared sea scallops, and rabbit tacos galore, and all the mezcal your heart desires. Cheers.

Bourbon Sweet Tea // serves 6

3 cups water
1/2 cup cane sugar
3 tea bags (such as Ginger Peach Black Tea)
1 cup peach bourbon (such as Bird Dog Peach Bourbon)
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1 cup golden raspberries
mint sprigs

Combine the water and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pour the sugar water into a jar, add tea bags, and let steep for 10 minutes.

Remove the tea bags and add citrus rounds. Add the bourbon. Cover lid and chill.

Serve in small glasses and garnish with golden raspberries and mint sprigs.

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