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Posts Tagged ‘yogurt’

I had persimmons that needed using up, so I thought of making persimmon muffins (because frankly the time I tried to make persimmon cake it wasn’t very popular). My middle son, on the other hand, insisted on chocolate chip muffins, without persimmons. So I decided to do half and half: The same muffins, but in half with persimmon purée and the other half with yoghurt. Instead of looking for yoghurt muffins (of which I actually have some good recipes) or persimmon recipes (which I don’t) I took the recipe of the apple bites I made before, which were excellent, and put yoghurt or persimmon purée instead of the applesauce. Of course, I also added chocolate chips for my son 😉

The results were awesome!

As persimmon purée is very sweet, I put a little less sugar in the persimmon muffins; and the chocolate chips there were rather pointless (but don’t tell him that!). The yoghurt muffins were also excellent and there the chocolate chips really hit the spot.

In short – perfection in both halves 🙂

Here are both halves of the recipe, 8 muffins each (2 tbsp per muffin):

Yoghurt chocolate chip

1/2 cup brown sugar
1/6 cup canola oil
2/3 cups white unsweetened yoghurt
1/2 cup spelt flour
1/2 cup white flour
3/4 tsp baking powder
1/2 tsp vanilla
chocolate chips to taste

Persimmon 

1/3 cup brown sugar
1/6 cup canola oil
2/3 cups puréed persimmon
1/2 cup spelt flour
1/2 cup white flour
3/4 tsp baking powder
1/4 tsp cinnamon
1 pinch tsp ground nutmeg

In both cases, mix wet ingredients together, then mix dry ingredients in a separate bowl, then mix both until just combined. Spoon into muffin pan until 2/3 height. Bake in a preheated oven at 180°C for 15-20 minutes or until toothpick comes out clean.

The dividing line

The dividing line – left are slightly more orange than right

Bon Apetit!

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Ahhh, it’s that time of the year again….

A few years ago, my husband and I arrived at the conclusion that as we hate receiving store brought junk for Purim, we should also stop giving it. Our Mishloah Manot became more focused on quality and less on quantity. After that, our Mishloah Manot was strawberry jam (home made), chocolate balls and chocolate chip cookies and that’s it.

This year, I wanted something the kids could help out with. Jam was out. Also, the strawberries are still very expensive and not really worth making into jam. So we decided on 3 types of home made cookies: Chocolate balls (traditional, made with my SIL and nephew) chocolate chip cookies (also traditional, my husband looks forward to this all year!) and granola bars.

My eldest stopped eating his strawberry yoghurt, preferring cheese based dairy instead; so I had 4 strawberry yoghurts that needed to be used up. So we added to our Mishloah Manot strawberry yoghurt muffins.

The result was wonderful, and my kids helped with the granola bars and the chocolate balls, and my husband and I made the rest (my husband loves helping to make chocolate chip cookies … though for some reason there are always less cookies than I expect, while my husband swallows quickly and tries to look innocent :))

Also, we bought boxes for the Mishloah Manot that our children decorated, and our children helped give the Mishloah Manot, so our kids really felt the holiday! especially the cookies they got everywhere because they looked so sweet in their costume…

Chocolate balls:
1/4 kilo Petit Buerre biscuits, crushed finely (I use a food processor)
50 gr margarine, melted
2 tbsp cocoa
1/2 cup sugar
water as needed (about 1 cup)
coconut flakes, for coating the balls
Small paper cups (size 1-2)

Mix everything but the water and coconut in a large bowl. Adding water a quarter cup at a time, mix until you can form a ball easily. Form balls, roll in coconut flakes. Place in paper cups. Refrigerate and eat!

We made together 1.5 Kg of biscuits!

Granola bars can be found here, I made 1.5 times the amount and to 2/3 added craisins and dried apple, and to the other 1/3 added only dried apple. The ones without the craisins were for my kids and me :).

Chocolate chip cookies:
Based on the recipe on the back of Oppenheimers chocolate chips:
150 gr margarine
2/3 cup white sugar
1/3 cup dark brown sugar (Note – this came out too sweet, I’ll try 1/3 cup white and 1/3 cup brown next time)
2 eggs
2 tsps vanilla
2 1/4 cups white flour
1 tsp baking soda
pinch salt
one bag (300 gr) Oppenheimer’s chocolate chips

Mix everything but the chocolate chips in a food processor. Transfer to mixing bowl and mix in chocolate chips (not easy, my husband does this. The batter is thick and hard to mix). Put teaspoonfuls on baking sheet, a few cm apart as they spread. Cook at 190° C for 5-8 minutes. Cookies are done when edges are brown but still soft in the middle, they will cool into melt-in-your-mouth cookies. Do not bake until it looks cooked! It will cool into dry hard cookies. We made twice the amount.

Lots and lots of chocolate chip cookies

Yogurt muffins: I used the recipe from hillbilly housewife, here. I quadrupled the recipe, and then discovered that one carton of yoghurt is NOT a cup, so I had to add two regular white yoghurts to the mix. The result was absolutely delicious and the kids loved it.

Strawberry Yoghurt Muffins

Happy Purim!

Just getting started!

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Yesterday I tried two culinary experiments that didn’t work out so well.

The first one was baked pear chips. I saw in my food magazine that you can make nice snacks by slicing pears (whole with skin and seeds) dipping in sugar and baking at 180C, and waiting till it cools and hardens. It looked really tasty and I had a slightly over-ripe pear, so I tried it. My first batch (with sugar) turned out nauseously sweet. The second batch without sugar, either burned or became like cooked pear – tasty, but not what I was looking for. Next time I’ll try baking at a lower temperature for longer, and see if that’s better. Maybe to

get something crisp I’ll need some oil as well? Hmm…

The second was trying to change my granola bars to peanut-butter granola bars. (Ironic, as the original recipe is “nut-free granola bars”). I assumed adding a few tablespoons of peanut butter would be all it took. The result was extremely dry and crumbly. Oh well, I got peanut-butter granola for my yoghurt.

Today I offered the yoghurt and granola to my kids. My eldest (4 years, how the time flies… 🙂 ) ate it with relish. My 2-yo ate about half and quit (I noticed he doesn’t like lumps in his yogurt), and I didn’t even get to eat mine as by then the kids were tired and difficult. I was left with 1 1/2 yoghurts and granola. By the time the kids went to sleep, I was seriously in need of some comfort food and didn’t really feel like yoghurt with soggy granola. The solution? Chocolate chip yoghurt muffins!

I used a combination of this recipe and this recipe (nice blog, by the way! I loved the snow!). I needed the combination because I needed something with a lot of yogurt, and I wanted whole wheat, but I also wanted oil instead of margarine or butter. The result is brought before you:

Ingredients:
Dry:
1 cup whole wheat flour
1/2 cup white flour
1 tsp baking soda
1 tsp baking powder (After a few bitter muffins, I’m very wary of using only baking soda in my recipes)
1/2 cup brown sugar
(or a 1/4 cup if you like, but I was looking for comfort food 🙂 )
1/2 cup chocolate chips

Wet:
225 gr white unsweetened yoghurt
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract

Mix dry ingredients in one bowl and the wet in other. Stir together until just moistened. Bake in preheated oven at 170 C for 15 minutes or until toothpick comes out clean.

I ate four at once! 😳

mmm... chocolate chips...

 

Love food - Don't waste!

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