Tag Archives: yogurt

Frosted Yogurt Sugar Cookie Squares

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I wasn’t quite sure what to call these when I got done making them. My goal was to make sugar cookies, but to make it easier and quicker, I decided to spread the batter in a 10 x 15″ pan and make sugar cookie bars. But after I cut some of them into squares and took a bite, it kind of tasted like a sugar cookie sheet cake. I put the rest in the refrigerator, and the next day I finished cutting them into squares. Guess what? After these were refrigerated, they tasted more like sugar cookies–very thick sugar cookies! They’re actually good both ways. I thought it would be safe to call these “sugar cookie squares” because that name fits either way–whether you think it’s a cake or a cookie!

YOG6ozPLAIN_RHF_JUL2013-300x280And you probably noticed that “yogurt” is also part of the name of these squares. I used Redwood Hill Farm Goat Milk Yogurt in this recipe–in both the dough and the frosting. This yogurt is smooth, thick, and so creamy–if you’ve never tried it, I highly recommend it! I thought it gave these sugar cookie squares a great chewy texture and made the frosting extra creamy. Just add some sprinkles on top and you have a yummy treat to enjoy for the holidays!

FROSTED YOGURT SUGAR COOKIE SQUARES by NancyCreative

Makes a 10 x 15″ pan

  • 1 cup plain or vanilla yogurt (I used Redwood Hill Farm Goat Milk Yogurt)
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 4 cups unbleached flour

Yogurt Frosting:

  • 5 cups powdered sugar
  • 6 Tablespoons plain or vanilla yogurt

Preheat oven to 350˚ F. Line a 10 x 15″ baking pan with parchment paper; set aside.

In small bowl, mix plain yogurt and baking soda; set aside.

In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs and mix well. Blend in cinnamon, nutmeg, vanilla, and yogurt mixture from small bowl. Gradually add in flour, a cup at a time, beating well after each addition.

Spread cookie dough evenly into lined 10 x 15″ pan. Bake at 350˚F  for 25 to 28 minutes, until just very lightly golden at edges and toothpick inserted in center comes out clean. Let cookies cool completely in pan.

Remove from pan by carefully lifting up with edges of parchment paper. Set on kitchen counter or table and spread frosting over uncut cookies, then add colorful sprinkles. Let frosting set, then cut into squares.

To make frosting: Put yogurt into a medium size bowl, then add powdered sugar a cup at a time, blending well. The mixture will be thick! If you want it thinner, just use less powdered sugar.

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Do you use Goat Milk Yogurt or any other kind of yogurt in your baking or cooking?

I received some complimentary Redwood Hill Farm Goat Milk products to use in my holiday baking, but the opinions expressed about the product are entirely my own. 

 

Orange Creamsicle Muffins

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Are you a fan of Orange Creamsicles? I used to eat those a lot when I was a kid! If you like that orangey, creamy taste, you’ll probably enjoy these pretty and puffy rounded-top muffins. They have a great orange flavor and the white baking morsels give them an extra creaminess. They’re finished off with a yummy orange glaze and more of those creamy white baking morsels, coarsely chopped up. This recipe makes about 14 to 15 regular-size muffins.

ORANGE CREAMSICLE MUFFINS by NancyC

Makes 14 to 15 muffins

  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup light olive oil
  • 1/2 cup milk or Half & Half
  • 1 egg
  • 1/2 cup vanilla Greek yogurt
  • 1/3 cup orange juice concentrate, thawed and undiluted
  • 1/2 Tablespoon orange zest (optional)
  • 1 teaspoon orange extract
  • 1 cup white (vanilla) baking morsels (aka white chocolate chips)

Preheat oven to 350 degrees. Line a regular-size muffin pan with paper liners. In large bowl, combine flour, baking powder, baking soda, and salt; blend together and set aside. In medium bowl, mix sugar and oil together, blending well; then mix in milk (or Half & Half), egg, yogurt, orange juice concentrate, orange zest, and orange extract; mix until well blended. Add this mixture, half at a time, to flour mixture and stir until blended, but don’t overmix! Fold in the white baking morsels. Spoon batter (the batter will be thick) into muffin cups, filling them between 2/3 and 3/4 full. Bake at 350 degrees for 20 minutes or until toothpick inserted in center of muffins comes out clean (muffins will be lightly browned on top). Cool 5-10 minutes and remove from pan, then cool completely on a wire rack. While waiting for the muffins to cool, you can mix the glaze…

ORANGE GLAZE

  • 1 cup powdered sugar
  • 1 1/2 Tablespoons orange juice concentrate, thawed and undiluted
  • 1/2 Tablespoon milk or half & half
  • 2 to 3 Tablespoons white (vanilla) baking morsels, coarsely chopped, for garnish

Mix powdered sugar, orange juice concentrate, and milk together in small bowl and blend well, until sugar is dissolved. This will be a thicker glaze. Spoon over muffins and sprinkle some coarsely chopped white baking morsels on top. Let glaze set for at least 10 to 15 minutes, then serve.

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I think orange is a great muffin flavor! Do you have a favorite orange muffin recipe?

Strawberry Citrus Flax Smoothie

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Smoothies are a summer staple for me–they’re so refreshing in the hot weather! Here’s a great strawberry smoothie recipe I like to make. I love strawberries in just about anything. And I especially like this smoothie because it has healthy flaxseed in it.

LinwoodRecently, I received some samples of different healthy flaxseed superfood blends to try out from Linwoods. The items I’m trying are:

  • Flaxseed & Goji Berries
  • Flaxseed, Almonds, Brazil Nuts, Walnuts, & Q10
  • Flaxseed Cocoa & Berries
  • Flax, Sunflower, Pumpkin & Sesame Seeds & Goji Berries

I also received some Shelled Hemp, which I had never tried before, but it was great mixed into some Greek yogurt for breakfast! You can use it just as you would use flaxseed meal.

I’m sprinkling these blends over cereal and oatmeal, and mixing them into smoothies, for an extra healthy dose of fiber and nutrients. You could add these blends to many other foods, too, for a healthy boost–like salads, soups, casseroles, pasta, and stir fry. Or try mixing into your baked goods to make them a little healthier! I really like the variety of the Linwood blends and all the healthy ingredients that are combined with their flaxseed. These blends are available at Whole Foods; Bed, Bath, and Beyond; Fresh Market and other select stores.

I used the Linwood Flaxseed and Goji Berries blend in this smoothie, but you can use any type of ground flaxseed that you prefer. It’s a super healthy way to start your day!

STRAWBERRY-FLAX SMOOTHIE by NancyCreative

Makes about two 10-oz. servings

  • 1 heaping cup frozen strawberries
  • 3/4 cup plain or vanilla yogurt (I like using Greek yogurt)
  • 1/4 to 1/2 cup orange juice or grapefruit juice (use smaller amount if you want it a little thicker)
  • 1 Tablespoon honey
  • 1 Tablespoon flaxseed meal
  • 1 banana
  • 3 ice cubes

Place all the ingredients in a blender. Blend until smooth and frothy.

This smoothie makes a great breakfast or healthy snack during the hot summer months! Have you tried mixing in flaxseed or other types of fiber to your smoothies?

Pineapple Mango Green Smoothie

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Yesterday was just too hot to cook! So I thought I’d make a smoothie. I’ve seen lots of healthy green smoothie recipes on the web and decided to try making my own. I was particularly inspired by some of the recipes I found at Green Smoothies Rule. The recipes I looked at had spinach in them–I’ve never made one with spinach, so I was curious to see how it would taste. I really did like it, and all the ingredients are so healthy and good for you! I read that spinach is a good source of Vitamin A, Vitamin C, Vitamin E, B-complex vitamins, calcium, iron, magnesium and other good things. So if you want to make something cool, yummy, and healthy, you’ll want to try this out! There is a very slight spinach taste to this, so if you want less of that, use two bananas in this recipe instead of one (I’m noting that in the recipe, too).

PINEAPPLE MANGO GREEN SMOOTHIE by NancyCreative

Makes about 28 ounces, or 2 to 3 servings

  • 3/4 to 1 cup well-packed baby spinach leaves
  • 1 cup small chunks of fresh pineapple
  • 1 cup small chunks of fresh mango
  • 1 banana (use 2 bananas if you want to mask the slight spinach flavor more)
  • 1 cup vanilla yogurt or soy yogurt
  • 1/2 cup low-fat milk or soy milk (if you want a thinner smoothie, use 3/4 cup)
  • 2 Tablespoons honey

Put all ingredients in a blender and mix until well-blended (you may have to help stir the mixture along with a spoon at first). Serve immediately. Makes 2 to 3 servings.

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VARIATIONS: You can substitute other fruits for the pineapple and mango: green grapes, apples, pears, peaches, and/or cantaloupe. You could also add 1/4 to 1/2 of an avocado to make the smoothie really creamy.

This is a great, healthy way to start the day or give you some energy in the afternoon!

Have you made any green smoothies yet? Do you have a favorite recipe for one?

Very Chocolate Zucchini Muffins

Very Chocolate Zucchini Muffins @ NancyCI realized that I hadn’t made anything chocolatey in awhile and muffins seemed like a good idea. Muffins are easy and quick and don’t require a lot of baking time, which is nice when the weather is still pretty hot! These Very Chocolate Zucchini Muffins have chocolate chips in the batter, which make them extra good and chocolatey. The recipe Continue reading