Siggi’s: Icelandic Style Skyr Strained Non-Fat Yogurt Tubes in Blueberry #Review

 

I’ve been fortunate enough to get to try a whole host of yogurts, Greek style, European style, Australian style…the list goes on and on. Some have been great. Some, not so much. A few are now in my regular rotation. Siggi’s falls into that last category. You might not have heard of Siggi’s, but you really should make a point of finding yourself some.

Siggi’s is truly a different kind of yogurt. In fact, it called Icelandic Skyr, a protein-dense low sugar form of yogurt. Truthfully, they

My local Target carries the Siggi’s Yogurt Tubes in Blueberry & Strawberry

had me at “low sugar”. In the U.S.A., almost everything you can buy in the markets is salty or sweet. Overly so at that. Don’t believe me? Take a look at almost everything in the middle of the market. Sometimes I think the FDA has revamped the 4 major food groups as salt, sugar, corn and soy. So when Siggi’s skyr says it’s not too sweet, I jumped in with both feet. It’s got all the probiotics and active cultures of the best Greek-style yogurts, but the yogurt here is the star, not some syrup on the bottom or some packets of stuff in a sidecar either.

Here’s another bone to pick: the tubed yogurt marketed mostly to kids is loaded with sugar. It’s practically syrup itself . Yuck.

But not Siggi’s. The yogurt you get in the cups is almost identical to the yogurt in the tube! Nice. And while it’s not as thick as the cups, I’d assume to promote viscosity and ease of eating, it’s not some runny mess either. Finally, something you and the kids can share, and not have them hopped up on a sugar rush later! I’m in love with a tubed yogurt? I am, and I have no shame admitting it. It’s so good hubby made a tube or two a part of his morning breakfast routine.

I have tried only the blueberry tubes from Siggi’s so far, but I’m a big enough fan that I have plans to immediately go and get the other flavor as well.  You can also freeze them and have a healthy frozen yogurt treat!

This is a product unlike any on the market today in the U.S., and if you’re like me a day you’re fed up with all the sugar in everything, get some Siggi’s today. You’ll wonder how you ever ate yogurt any other way before.

 

Connect with Siggi’s:

 

• Online
• On Facebook
• On Pinterest
• On Twitter

 

I received the above product(s) free of charge from Siggi’s.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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Siggi’s: filmjölk Swedish-style drinkable yogurt Blueberry Quick Bread #Recipe

 

This is a bread that uses very little sugar and delivers a wonderful texture derived from the combination of flours and the moisture from Siggi’s Filmjolk yogurt. At 0% fat with Siggi’s drinkable yogurt and the little amount of sweetener used, this is a great bread you can enjoy with less guilt!  I am able to enjoy it as a breakfast bread or even a dessert bread. Goes great with seasonal fruit and you can adjust this recipe easily by using any of Siggi’s yogurts. Very versatile and best of all…..very tasty!

Let’s get started……

Ingredients:

1 cup of Whole White Wheat Flour
1 1/2 cups of All-Purpose Flour
1/4 cup of Almond Flour/Meal
1 teaspoon of Kosher Salt
1 teaspoon of Baking Soda
1 1/2 cups of Siggi’s Blueberry Filmjolk or any flavor you desire

You have your choice when it comes to sweeteners in this recipe and the goal is just to use 1/2 cup to get there and I used:

1/4 cup of Dark Molasses
1/4 cup of Maple Syrup & Orange Blossom Honey

1/4 Unsweetened Dried Blueberries and make sure to plump them before adding by using hot water and waiting 20 minutes for them to re-hydrate. You can get creative and warm a fruit drink (i.e. blueberry juice) to hydrate them and I have used the microwave method where I add the blueberries to a bowl, add water and then microwave to warm.

1/2 cup of fresh Blueberries

Optional- Sprinkling the top with Turbinado Sugar

Preheat your oven to 350 degrees.

1/4 cup of Unsweetened Dried Blueberries

Soak in warm water to add moisture and “plump up” the fruit

Start by re-hydrating your dried fruit and I went with blueberries but you can use whatever fruit or combination of fruits you desire.

Grab a bowl and mix your flour with a whisk.

Add 1 teaspoon of Salt and teaspoon of Baking Soda

Whisk to combine

Then add the Salt and Baking Soda, and whisk again.

Siggi’s Blueberry but you can use any flavor you desire

You need 1 1/2 cups of the Yogurt drink

Measure out your Siggi’s Filmjolk and set aside.

You need 1/2 cup of sweeteners (liquid form) that can be derived from several sources.

I went with a combination of 1/4 cup of Dark Molasses and then added the rest from Maple Syrup and Honey to reach the 1/2 cup quantity

Make 1/2 cup of any sweetener mix you desire.

Rinse out the water from your blueberries

Then add the fruit to your dry mix and incorporate

Add the re-hydrated fruit to your dry mix and fold until well mixed.

Add the Siggi’s Yogurt

Also the 1/2 cup of sweeteners to your mix

Then take the wet ingredients (Siggi’s Filmjolk and the liquid sweeteners) and add them to your dry ingredients.

 

Fold all ingredients making sure everything is well incorporated and mixed.  You want to make sure there is no dry mix lurking and everything is mixed nicely and wet.

Grab a loaf pan, spray with non-stick cooking spray.

Add the mixed batter to your pan and spread evenly.

Take the 1/2 cup of fresh berries and start studding the top of the bread.

I went with rows

Not perfect

Just making sure everyone gets at least 3 with every slice

Then, you can sprinkle with sugar to create a nice flaky crust (crisp top) and also sweeten the fresh fruit.  I went with Turbinado sugar because I love the texture and how it makes a loaf just glisten!

The sugar and especially Turbinado really makes a great crust.

The larger crystals also create a crunch and helps sweeten the fruit just a touch

Bake the bread at 350 degrees for 40 to 50 minutes.  My Blueberry loaf took 47 minutes and I did not need to cover the pan with foil at anytime but if yours starts to over brown, so ahead and cover loosely (tent) with foil.

 

Give it 15 to 20 minutes to set before flipping the loaf out

I use a toothpick or cake tester to loosen any caught edges before flipping

The loaf is cooled for 20 minutes and I use a cake tester to loosen any stuck edges before flipping and allowing it to fully cool.

I start slicing always after 1 hour or more of cooling to allow everything to rest and not lose any moisture.

 

I served mine with more fresh Blueberries and a nice smothering of whipped topping.  The whipped topping was a cinch to make, just softened cream cheese, a little powdered sugar, a teaspoon of vanilla extract and heavy whipping cream.  You just then let the mixer do the work until it’s nice and fluffy.  You want an airy topping, not very stiff peaks……just a cloud for the berries to float on when served.  Enjoy!

I highly suggest using Siggi’s Filmjolk yogurt and you can get your Siggi’s fix at:

• Online- http://siggisdairy.com/v2/products/detail/filmjolk/blueberry/19/#sthash.ZEyLtwuH.dpbs
• Facebook– https://www.facebook.com/siggisdairy
• Pinterest– http://pinterest.com/siggisdairy
• Twitter– https://twitter.com/siggisdairy

I received the above product(s) free of charge from Siggi’s.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

Giveaway Time: Rigoni di Asiago Nocciolata Box filled with goodies ENTER TO WIN

Starting today and until June 1’st, you can enter to win the above package, which I received from Rigoni di Asiago.  The box came filled with goodies that you can taste and some that you can wear, to the hazelnut bag you can shop with!  Entering is super easy too:

Please, kindly just:

 

1.  Follow Rigoni di Asiago on Facebook here- https://www.facebook.com/RigonidiAsiagoUSA
2. And also here on Facebook–https://www.facebook.com/NocciolataUSA
3. Then on  Twitter– https://twitter.com/NocciolataUSA
4. and lastly leave me a comment on any of the reviews and/or recipes I shared.

• http://wp.me/p2B5Rd-Tj
• http://wp.me/p2B5Rd-SX
• http://wp.me/p2B5Rd-SB
• http://wp.me/p2B5Rd-Se

4 easy small steps and this gorgeous box could be yours……..the hazelnut shopping bag melts your heart while you munch on the Nocciolata.  Good luck!

Winner will be notified via the contact connected to your account.  I will then forward the address to the company, which will then send the box to your home address, minus the squirrel of course 🙂

Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 2

I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough.

 

Let’s Begin……

• 35 grams of Nocciolata spread
• 7 grams of Almond Flour/Meal
• 20 grams of Frozen Red Raspberries
• 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
• 1 egg at room temperature (whisked and with a brush)
• Optional- Raw Hazelnuts
• Powder Sugar for dusting

Make your filling like in part #1 http://wp.me/p2B5Rd-SX

Cookies (yields about 12 to 14 cookies):

Take Puff Pastry out and allow it to come to temperature, but just enough to be manageable.  Preheat oven to 400 degrees.

 

Get two sheets and begin spreading your filling like this-

A dollop of 1/2 the filling to each sheet

Spread but mind the edges

Then brush with egg wash

 

Begin to roll dough over from each edge, towards the inside like this-

 

Again, more egg wash and fold again and again…..you will be creating a heart ❤

Keep going

and going

until it closes

I use the same parchment papers that come with the puff pastry to keep the roll sealed and then wrap in plastic wrap.  Put roll in the freezer to stiffen up (15 to 20 minutes) so you can cut without destroying the cookie.  Repeat with the other dough sheet the same process.

Tightly wrap with parchment

so it can keep the heart closed and you can add more egg wash to the center if needed.

Wrap closed

Then in Plastic Wrap and into the freezer for 15 to 20 minutes

 

 Once the dough is stiff enough to cut without destroying the shape, you can start making cookies.

Unroll log

Cut into cookies, you will 6 to 7 out of each roll

Place on parchment

Then take the Hazelnuts (optional) and chop roughly, placing one small piece in each center.

Cut Hazelnuts

Place a piece in the center of each cookie

Then wash with egg and place in the oven for 15 to 18 minutes to bake at 400 degrees.

Take the cookies out and allow them to rest on the cookie sheet for 10 minutes before moving to a rack.  This helps dehydrate and also finish off the cooking in the dough, plus give it a crisp texture.

Allow to cool on cookie sheet

For 10 minutes before moving on rack or dusting with Powder Sugar

Dust with Powder Sugar.

Then you can eat them semi-warm or completely cooled.  Enjoy!

Get your Nocciolate fix at:

• On-line– http://rigonidiasiago-usa.com/our-products/nocciolata/organic-hazelnut-spread-with-cocoa-and-milk/
• Say “hi” to their cute Squirrel on Facebook–https://www.facebook.com/NocciolataUSA
• It’s a popular Squirrel so you can also visit Facebook here-https://www.facebook.com/RigonidiAsiagoUSA
• See what Nocciolata can do for your taste buds on Pinterest–http://www.pinterest.com/nocciolata/
• Chitter on Twitter– https://twitter.com/NocciolataUSA
• Available for purchase on Amazon

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 1

 

 

I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough. This is a 2-in-1 recipe where you can make heart shaped cookies or turnovers. You pick!

Let’s Begin……

• 35 grams of Nocciolata spread
• 7 grams of Almond Flour/Meal
• 20 grams of Frozen Red Raspberries
• 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
• 1 egg at room temperature (whisked and with a brush)
• Fork or you can crimp dough by hand
• Powder Sugar for dusting

 

Start by taking out your Puff Pastry out of the freezer.  I used 2 sheets that measure 5×5 each.  Turn your oven on to 400 degress to preheat.  While the dough defrosts just enough to be manageable, combine your fillings ingredients.

Nocciolata Spread

Almond Meal/Flour

Frozen Raspberries

Using a small spatula or spoon, just mix.

 

Set the mix aside and then begin by opening an egg and whisking.  You can set your pastry brush by it as you will need it.

Crack egg

Whisk and I like to just rest my brush in the bowl

Take your 2 sheets of Puff Pastry and by now they should be pliable (not overly soft) to begin working with.

 

For Turnovers (this will make 4 of them):

Cut one 5 x 5 Puff Pastry Sheet at diagonally, so you are left with 2 triangles

Take your filling and add about 1/4 of it to each triangle

 

 

Then take egg wash and brush all sides lightly

 

Fold dough, as to create a smaller triangle

Softly press making sure each side meets with each other nicely and if any filling comes out, give it a wipe but try not to stress about it 🙂

Then crimp closed with a fork

Give the top an egg wash and repeat the same process with your second turnover

Place both turnovers on parchment paper and bake for 15 to 20 minutes at 400 degrees.  Allow the pastry to cool and give it a dusting with powder sugar! Serve warm alone, with cream or ice cream.

 

This one slightly opened and still looks beautiful so this is why I say not to worry

Gooey on the inside and delicious

Get your Nocciolate fix at:

• On-line– http://rigonidiasiago-usa.com/our-products/nocciolata/organic-hazelnut-spread-with-cocoa-and-milk/
• Say “hi” to their cute Squirrel on Facebook–https://www.facebook.com/NocciolataUSA
• It’s a popular Squirrel so you can also visit Facebook here-https://www.facebook.com/RigonidiAsiagoUSA
• See what Nocciolata can do for your taste buds on Pinterest–http://www.pinterest.com/nocciolata/
• Chitter on Twitter– https://twitter.com/NocciolataUSA
• Available for purchase on Amazon

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Bob’s Red Mill: Crake! a Fusion Dessert made of a Cinnamon Roll and caKE all-in-one

With all the fusion of desserts going on today, I thought I would enter into that playground and have a go at it.  I present to you what I call a Crake!  It’s actually pastry dough that I made using a blend of flours and a cake that engulfs each roll.  Being that Valentine’s Day is around the corner, we all need a hug and this moist buttermilk-based cake does just that to each roll.  So let’s get started creating and let me add, this has a sticky bun topping so I made sure to splurge!

We start by getting our starter going:

Starter-
3 ounces of Warm Water (105 to 110 degrees)
1 teaspoon of White Sugar
1/2 tablespoon of Yeast
1 ounce of Bob’s Red Mill All Purpose Flour

I have a proofing option with my oven that I set at 110 degrees.  No need to have one, so you can also place the starter to bloom in a dark warm corner in your kitchen.  I gently mix everything in a small bowl, but one with enough room for the rise. Then cover with plastic and give it about 15 minutes.

While that starter get’s….well started, I begin with the Sweet Dough Mix for the Rolls:

Dough-
3 ounces of Yogurt (or you can use 3 ounces of cream cheese, plus 1 tablespoon of milk)
2 ounces of Unsalted Butter (softened)
1 egg at room temperature
1 3/4 ounces of White Sugar
1 teaspoon of Salt
1 teaspoon of Vanilla Extract
6 1/2 ounces of Bob’s Red Mill All-Purpose Flour
4 Ounces Bob’s Red Mill Almond Meal/Flour

Between a 1/4 to 1/2 a cup of All Purpose Flour (separate from above measurements) will be needed while the dough kneads.

I cream the sugar and butter together with a mixer (stand or hand will do, use your whisk attachment).  I then add the Yogurt but in this case I went with the 3 ounces of cream cheese (with 1 tablespoon of milk).  Add the egg and vanilla.  I then add the starter and incorporate everything, being careful not to over mix.   In another bowl, I mix the salt and both flours with a whisk.  I add the mix to the wet ingredients, still with the whisk attachment on.  Things will look a little shaggy at this point; that’s okay. I then change over to the dough hook.  I find using a little butter on my dough hook makes it easier in preventing the dough from sticking to it.  I begin to knead and add All Purpose Flour as needed.  Sometimes I need a 1/4 cup and other times I need up to a 1/2 a cup, it all depends on the elasticity it builds.  I knead for about 10 minutes using the mixer.

After the dough is a nice texture, I place it in a buttered bowl and cover it with plastic. In it goes to the proofer for a hour to an hour and 20 minutes. You want the dough to grow almost double in size.

I then begin on the “sticky bun” topping that I call “The Glaze”:

Glaze-
4 tablespoons of Butter (salted)
3 tablespoons of Maple Syrup
1/2 a cup of Brown Sugar

I melt the above items down and I find my little “gravy” pan works great as it has a notch for pouring.  Stir frequently and don’t hurry it up by turning up the heat.  Use low heat until things melt and just begin to bubble.  You want no sugar crystals (grains), just a smooth glaze.

While the glaze melts, I get 1/2 a cup of pecans and throw them on some parchment paper to toast.  This intensifies the flavor profile and also adds a nice texture to the glaze.  The glaze will actually almost create a butter nut toffee texture over the pecans, so it is really delicious and beautiful looking at the same time.  I use my toaster oven because my dough is proofing in my oven.  Just place them at 350 degrees and then watch them so they do not burn.  It may take 5 minutes or 10 to be done, so the time is never exact but keep an eye on them until the color changes (darkens slightly).

Nuts-
1/2 cup of toasted Pecans (or any nut of your choice)

I then get a glass pan that I will use to bake this entire concoction in.  I use a “lasagna” pan that is the size of 9 x 13 inches (3 quart).  This allows enough room for the rolls to rise and for the cake batter to fit.  I use cooking spray on the glass and then place parchment.  The spray allows my parchment paper to stick and stay put better so I don’t have to fuss with it.  I also find that it’s easier to first cut and shape the paper to your liking BEFORE spraying so you don’t then end up with baking spray on your hands too.  Yes, it has happened where I forget and then end up with slippery hands!

Pour the glaze onto the paper and make sure to help it spread evenly.  Once it spreads out, add the Pecans.

I get started in making the filling for the Rolls:

Roll Filling-

You can use the standard cinnamon roll filling of 1/2 tablespoons of melted Butter, 1 cup of Brown Sugar, 1/2 to 3/4 tablespoon of ground Cinnamon, with a dash of Nutmeg.

Roll Filling Variations-

With Strawberries being in season and I am going for a Valentine’s Day dessert, I picked Strawberries.  You can go with any berry you wish like Blackberries or even a mix.  I used 6 ounces of fresh Strawberries that I sliced up and because they were already sweet, I used less than a teaspoon of White Sugar and just tossed them.  Take note the glaze is sweet and you don’t want an overly sweet filing too but do sugar the fruit by taste.

By now the dough has “poofed” to my liking and close enough to being double the size so I get it out of the proofer and just flip it on to a floured surface.  Have a 1/2 cup of flour ready if needed when it comes to rolling the dough out.  I roll the dough out to about 14 inches (length wise).  I then spread the filling and in this case the fruit, and then I begin to roll like I would any cinnamon roll.

You want 8 rolls in total and this is my method:

Cut the ends off and then cut the roll in half.

You now have 2 small rolls and you will cut each on in half again.

You now have 4 pieces and you then simply cut each piece in half and you end up with 8 (close enough) equally sized rolls.

Place the rolls in the pan that has the glaze and in it goes back in the oven to proof for about 30 to 45 minutes.  You want expansion but not so much that you won’t have room for cake batter.

While the rolls proof, off we go to make the cake batter.  Start making the batter when you are about 10 minutes away from the rolls finish proofing:

Buttermilk Cake Batter-

3/4 cup Bob’s Red Mill All Purpose Flour

1/4 cup of Bob’s Red Mill Almond Meal/Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 cup of White Sugar

1/2 teaspoon of Salt

1/3 cup of Unsalted Butter

1 Egg (room temperature)

1/2 teaspoon of Maple Syrup

1/2 teaspoon of Vanilla Extract

1/4 teaspoon of Ground Cinnamon

3/4 cup of Buttermilk

Cream the sugar and butter together.  While that incorporates nicely, get the 3/4 cup of buttermilk and add the egg, vanilla, maple syrup to it until well blended.  Then in a separate bowl blend the dry ingredients, the flours, baking soda, baking powder, salt, and cinnamon.  Once the butter and sugar are nice and creamy, add 1/2 of the “wet” buttermilk mixture and 1/2 of the “dry” flour mixture to the mixing bowl.  Make sure to not over mix as this results in a tough textured cake.  Scrape the sides and bottom, then add the rest of the wet and dry ingredients.

Pre-heat oven to 375 degrees

Take the rolls out of the proofer and then add the cake batter to the areas around each roll.  Make sure to not get cake batter on the top of the rolls since you do not want a soggy roll.  A couple of drips is okay but do not spread the cake batter on top of the rolls.  I used all my cake batter because the point here is for the cake to rise to the height of the rolls.  You do not want when you flip these over to collapse.

By now my bossy oven has beeped at me that it is ready for the Crake to go in.  I then bake it between 30 to 40 minutes.  If you see it start to over brown, just place foil on top and make sure to not over bake.  Take it out when the cake is set and a toothpick comes out clean.  Mine was ready at 37 minutes.

I allow the pan to cool for 8 to 10 minutes and carefully place a dish that accommodates the size of the pan you used over the Crake.  I use a glass cutting board so that I just dirty one thing and I can just slice when needed.  Use oven mitts to keep a nice grip and also in case it’s too hot.  Flip and this is where you will thank the parchment paper….just carefully peel and I use a small spatula in case a pecan here or there tries to escape.

Viola, you made a Crake!

I then heated up dinner and allowed the Crake to cool.  It won’t get soggy on the bottom as the glaze stays on top.  After dinner I cut into it and served it with a whipped topping made of Heavy Cream, Mascarpone Cheese, and Powdered Sugar.  You just whip until you get nice stiff peaks but don’t over-whip as you will make butter.  To let my guest know the pastry had a Strawberry filling, I added a cut Fresh Strawberry on top and also a whole one to a dollop of whipped cream I placed on the plate.  This allows anyone to get more topping in case I went light on it.  Enjoy!

You can do this any way you desire.  What I mean is this is a dessert that is really two-in-one.  Want to just make the glaze and the cake, you can.  Stop at the glaze and the rolls….go for it.  I write my recipes as I go on a note pad and the above was created on my first try, so if I can do it, so can you…..so make it any way you want 🙂

I received some of the above products free of charge from Bob’s Red Mill, an employee-owned company.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.