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Posts Tagged ‘yogurt’

by Sarah Steimer

Plum coffee cake

This coffee cake was one of my favorite recent baking projects. It was fairly simple to make and the plums were fantastic. I actually enjoyed it with a few extra fresh plum slices on the side.

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by Sarah Steimer

Lemon poppyseed muffins

It was just one of those days where I had one of those cravings. This time, it happened to be for lemon poppy seed muffins. I couldn’t tell you the last time I had one, but I’m so glad I listened to my craving! (P.S. – Not feeling the muffins? Then check out Caitlin’s recipe for lemon poppy seed bread from 2011.)

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by Caitlin Saniga

Chilled cherry soup

This sweet, cool cherry soup is great for breakfast, dessert or as a starter at dinner.

  • 2 pounds cherries, pitted
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • salt
  • 1/4 teaspoon ground cinnamon
  • 1/8  cup sugar
  • 1 teaspoon grated lemon zest
  • 4 dollops Greek yogurt
  • 4 sprigs mint for garnish

Combine the cherries in a medium saucepan with water barely to cover, 2 cups or less. Add the cornstarch, a pinch of salt and cinnamon. Turn the heat to medium and cook, stirring occasionally, until the cherries are very soft, 10 to 15 minutes.

Add the sugar and lemon zest. Puree the mixture in a blender. Chill, then serve cold, with a dollop of yogurt and a mint sprig for each bowl.

Makes 4 servings.

Recipe adapted from: How to Cook Everything

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by Caitlin Saniga

Grilled apricot with Greek yogurt and granola

Every time I fire up the grill, I feel the need to grill everything in my fridge. This time I grabbed some apricots and drew inspiration from a simple first course I had at Pomegranate Inn during my trip to Portland, Maine. There, they serve roasted peaches with homemade creme freche, granola and mint. My grilling method added lots more smoky flavor, and the Greek yogurt was a nice stand-in for the creme freche. Honey sweetened the deal.


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by Sarah Steimer

I was in the mood for something a little cozier for breakfast one morning that I worked from home, rather than my usual spring/summer yogurt and fruit. This was a more summery (and breakfast-y) twist on apple crisp. You can get the crisp topping prepared the night before so you can just pop in the oven quickly in the morning as well.

I was in the mood for something a little cozier for breakfast one morning, rather than my usual spring/summer yogurt and fruit breakfast. This was a more summery (and breakfast-y) twist on apple crisp. You can prepare the crisp topping the night before and refrigerate for a faster morning as well.


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by Caitlin Saniga

Peach-tomato-basil smoothie

I’ve tried the tomato-peach (well, nectarine) combination before in pizza form and loved it, so I decided to give it another spin for our smoothie guide. I didn’t realize until now how scarily similar the ingredient lists for the pizza and smoothie are. Main differences: The pizza has crust and cheese, and the smoothie has Greek yogurt. Keep ’em separate, folks.

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by Sarah Steimer

So obviously the mulberries was a pretty random choice, and I don't expect anyone to necessarily have them, so just use blackberries. Of course if you do have them — great! They're a wonderful source of the antioxidant resveratrol, which may have positive effects on aging and longevity.

So obviously the mulberries was a pretty random choice, and I don’t expect anyone to necessarily have them, so just use blackberries. Of course if you do have them — great! They’re a wonderful source of the antioxidant resveratrol, which may have positive effects on aging and longevity.


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