The Spice Lab: Fourth of July Blueberry & Pomegranate Sugar Lab Cookies #Baking #Recipe

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I wanted a cookie that could be used in several applications. This cookie has a muffin texture when you add the baking soda, which is great for drop style cookies to even making Cake Pops or fritters with. Omit the Baking Soda and you will get a crisper cookie texture, that can be eaten as-is or enjoyed with ice cream. I have even enjoyed the muffin style version with ice cream because it plays well as a blueberry and pomegranate shortcake. ūüôā

Let’s Begin….

Ingredients:

  • 1/4 cup Unsalted Butter (4 tablespoons)
  • 4 ounces of Cream Cheese
  • 1/4 cup of dried unsweetened Blueberries
  • 1/4 of warm water to soak blueberries in. Juice (i.e. Blueberry, Pomegranate or even a Tart Cherry) may also be used if not too sweet.
  • 1 tablespoon of Maple Syrup
  • 1 tablespoon of Sour Cream
  • 50 grams of Powdered Sugar
  • 50 grams of Rice Flour
  • 50 grams of All-Purpose Flour
  • 2 drops of Lemon Extract
  • 1 teaspoon of Baking Soda (use for a muffin/shortbread texture)
  • Pomegranate Sugar from the Spice Lab/Sugar Lab

 

Soak the blueberries in the 1/4 cup of warm water and add 1 tablespoon of Maple Syrup to the soak.

You then start by creaming the butter, cream cheese, sour cream, powdered sugar and the soaked berries with water and all. You want a nice smooth texture.

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You want to break the berries apart a bit so they release their flavor and color through out the dough.

Then add the flours and the lemon extract. Add the Baking soda if you desire a more cake like product.

1 to 2 hours for a stiff dough you can work with.

1 to 2 hours for a stiff dough you can work with.

 

Take dough out and allow for it to cool and stiffen up in the fridge. I always locate mine at the back of the fridge and it takes between 1 to 2 hours. You can also make it the evening before and allow it to cool overnight.

Once the dough has cooled and absorbed all the dry ingredients well, we have options!  

Start by heating your oven to 350 degrees. ¬†My cookies depending on size took 12 to 15 minutes to bake. ¬†They will feel soft and moist, but don’t be fooled because they will stiffen up nicely (careful over baking) after just 1 minute of resting on the pan. ¬†Then remove and allow to cool.

  • You can cut the cookie outs by using shapes

I used stars of different shapes and sizes to go with a 4th of July look.

 

  • Drop Cookies

You can make drop cookies by making balls, rolling in sugar and just placing them on parchment paper and a baking sheet.  I stud each cookie with a defrosted blueberry for that little extra touch!

  • Cake Pops using a fried method for a crispy outside……sort of like a fritter!

You can make cake pops by frying the dough in Peanut oil.  I used a toothpick and then made a ball.  I put the dough in the freezer to set for 15 minutes and then took the pops out.  Gave them a final shaping and in they went into the oil.  Takes less than a minute at the size I created to cook and fry up.  Roll in the Pom sugar and you are set!

 

  • Last but not least, you can make Vintage Flags¬†

The options are endless and the flavor from the Pomegranate Sugar by the Sugar Lab is wonderful.  Not super sugar and you taste the fruit versus just sugar crystals.  They gave my baked goods a beautiful look but also taste wonderful.  Get creative this 4th of July! Enjoy!

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Get your Sugar and Spices Fix at:

  • The Spice Lab¬†on-line–¬†http://shop.thespicelab.com/index.php/peppers-spices/sugars/gourmet-sugar.html
  • Facebook–¬†https://www.facebook.com/TheSpiceLabInc
  • Twitter–¬†https://twitter.com/TheSpiceLab

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I received the above product free of charge from The Spice Lab.  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: filmj√∂lk Swedish-style drinkable yogurt Blueberry Quick Bread #Recipe

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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.

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

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Grab a bowl and mix your flour with a whisk.

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

Measure out your Siggi’s Filmjolk and set aside.

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

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

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

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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.

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

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Add the mixed batter to your pan and spread evenly.

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

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!

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.

 

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.

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

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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!

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

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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

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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 Facebookhttps://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.

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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!

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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 ūüôā

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

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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):

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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-

Then brush with egg wash

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

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

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.

 

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

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

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

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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.

Dust with Powder Sugar.

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

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Get your Nocciolate fix at:

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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.

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

 

 

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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

 

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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.

Using a small spatula or spoon, just mix.

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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.

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

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Then take egg wash and brush all sides lightly

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Fold dough, as to create a smaller triangle

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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 ūüôā

Then crimp closed with a fork

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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.

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Get your Nocciolate fix at:

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.

Fior di Frutta by Rigoni di Asiago: Apricot Fruit Spread with Honey Goat Cheese Rustic Bread #Recipe

 

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I don’t usually start blogging about a sample sized item I receive but the people at Rigoni di Asiago were kind enough to not only send me bottles of their delicious Nocciolata spread, an apron and the cutest shopping bag that folds into a hazelnut, but among the goodies were these samples of their fruit spreads. After being so joyous about finding my Hazelnut & Cocoa spread, a few days later I opened one of the two flavors they sent. I got a few Apricot ones and one Blueberry, so I went to open the one I had most of. The spread packet states their spreads are sweetened with just apple juice. I taste it and it’s like someone just plucked an apricot in it’s prime, smashed it a little and there you go. I would think someone giving me smashed fruit would make me unhappy but not this kind. I enjoyed it so much that I had to bake with it. I had just come from the store with fresh goat cheeses (sale got me!) and the honey version just started speaking to me, so here goes a recipe because I was so impressed with the Fior di Frutta sample in Apricot!

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Let’s Begin…..

  • Take 5 1/2 ounces of the “Almost Whole Wheat Rustic Bread” (Recipe here- http://wp.me/p2B5Rd-Sr)
  • 2 Tablespoons of the Fior di Frutta fruit spread in Apricot
  • 1/2 an ounce of Honey Goat Cheese (fresh and soft kind) and I went by weight, not volume.
  • Warm water mixed with Extra Virgin Olive Oil for brushing

Make the dough as instructed and when completed, take the dough and spread it out flat so it can be filled.

Then spread the Apricot Fruit Spread

Crumble the fresh Honey Goat Cheese

Roll and tuck the ends

Let rest for 20 minutes

While resting, put a dish with water in the oven and turn it on to 450 degrees. I baked mine with the convection going. I also use a glass pie dish because I am starting the oven with the water already in, versus using the pouring when hot method.

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Mix warm water with a touch of Extra Virgin Olive Oil and brush loaf. I got creative and did a hash design when it came to slashing the dough. I figure try something different. I just cut an angle one-way and then the other to create a “diamond” like pattern.

Bake for 15 to 20 minutes, or until done in a 450 degree oven.

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Allow bread to cool before slicing, since losing cheese is no fun. I had mine about 8 hours later and this goes great with a fruit and cheese tray, with wine, with a salad or just as is. Enjoy!

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Some wonderful facts about the Apricot Fruit Spread:

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Get your Fruit Spread!  The Fior di Frutta line has one or like for me, I like them all:

  • On-line–¬†http://rigonidiasiago-usa.com/our-products/fiordifrutta/organic-fruit-spread-apricot/
  • Facebook-¬†https://www.facebook.com/RigonidiAsiagoUSA
  • Twitter–¬†https://twitter.com/NocciolataUSA
  • Pinterest–¬†http://www.pinterest.com/nocciolata/
  • Instagram–¬†http://instagram.com/nocciolatausa
  • Also available for sale on Amazon

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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.

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Told you the bag was super adorable!

No Kneading Required- Almost Whole Wheat Rustic Bread, great for fillings #Recipe

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This is a simple and super easy baked bread that uses part All-Purpose flour and part White Whole Wheat flour. It’s a blend that goes perfectly with fruit and even soft cheese with fruit based spreads. No kneading required and the bread lasts about 5 days in the fridge. I literally just pull the ounces I need and bake fresh bread when needed. It makes it look like I worked really hard in the kitchen! ¬†This is the base recipe and you can make it go savory or sweet by what decide to fill it with. ¬†You can also just have it as is and it goes great with ham!

Let’s Begin…..

  • 2 1/4 cups of All-Purpose Flour
  • 1 cup of White Whole Wheat Flour
  • 3/4 tablespoon of Kosher Salt
  • 1/2 tablespoon of Yeast (Active-Dry)
  • 1 1/2 cups of warm Water (105 to 110 degrees)

Simply add the flours in a bowl, the salt and yeast. Whisk until blended and then add the water.

With a wooden spoon or one that has the “umph” to withstand a few strokes, mix until blended. I usually do it for 1 to 2 minutes and if the dough seems too dry, add a teaspoon of water until you get a sticky consistency.

 

Then simply cover lightly and allow the dough to proof for 2 hours.

I recommend a overnight rest in the fridge for better taste and it allows the bread flavor to mature nicely and hydrate properly. The next day just take out what you need. I pull out about 5 1/2 ounces to make a small¬†sized loaf that is good for 2 people, plus leftovers. Allow the dough to rest for 10 to 15 minutes and then make your creations! Allow the shaped loaf to rest and proof for about 20 to 30 minutes and then comes the baking. Brush the loaf with warm water and sometimes I even add a touch of Maple Syrup to mine to even olive oil if I am making a savory loaf. Brush the loaf and then slash (2 or 3 should do). Then bake at 450 degrees until done. Mine takes about 20 minutes. ¬†Allow the loaf to cool before cutting. ¬†I allow 30 minutes unless a “squirrel” attacks my bread because he could not wait. ¬†The squirrel is usually also called a husband ūüôā

 

 

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Blueberry Maple Rustic Bread-

  • 9 ounces of Almost Whole Wheat Rustic Dough recipe above
  • 1/8 cup of dried Blueberries (I use no sugar ones-¬†Bob’s Red Mill)
  • Drizzle of Maple Syrup
  • Warm Water with a touch of Maple Syrup for “wetting” the loaf before baking
  • Dusting of Turbinado Sugar

 

Simply hydrate your berries and some people use warm water,

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others like to add flavor by warming some juice and allowing the blueberries to hydrate in that. I went for water because I could not decide what juice to use and since it was late at night, my brain was starting to turn off. I bloom the berries for about 15 to 20 minutes. I then grabbed about 9 ounces of dough from the fridge and let it rest for about 10 to 15 minutes.  Slowly begin to shape, sort of flattening and pulling softly until I get the desired shape and length.

Then simply drain the blueberries and drizzle the maple syrup. I then rolled, leaving the flap side down.  You then just make sure the end (tips) are the shape you desire.  I went with a pointy look.

I got crafty and pulled some dough out to give it a scroll design on top but you don’t have to :). ¬†Let the loaf relax (proof) for 20 minutes. Time lapses and I brush the loaf with the water and touch of maple syrup. Gave it a few slashes, sprinkled with Turbinado sugar and in it goes to be baked. ¬†I¬†baked the loaf for 20 minutes at 450 degrees and then allowed it to cool on the rack. I had a late night baking session but come morning, we were enjoying fresh baked blueberry maple slices and it was divine! ¬†You control the sugar and sweeteners and get creative! ¬†Make a patriotic themed loaf by adding cranberries and even chocolate or nuts. ¬†Enjoy!

Rumiano Cheese: Organic Sharp Cheddar #Review and #Recipe; Mezzi Rigatoni with Pancetta and Peas

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This is a cheesy house. Wait, let me clarify that. We love cheese here. Good cheese. Made with good things. By people who know cheese. So it’s with great pride I introduce The Rumiano Cheese family, who has been making cheeses since 1921. I decided to pitch this family-owned company not only because we love cheese, but they are also in my home state of California, but because we love, love and love cheese ūüôā . ¬†Did I mention we love cheese? We have a drawer in the fridge that easily carries 15 different cheese varieties at any given time. I believe there is a cheese for every occasion and even cheese to celebrate with when you find a new cheese. See, I can make any excuse to have cheese. I love it but you would think I consume large quantities of cheese because of the large selection we have, I personally don’t. I found that a good cheese will satisfy you in small doses . It’s quality versus quantity.

Rumiano’s Organic line is:

  • Non-GMO verified
  • USDA Organic
  • Cows that are grass fed
  • Global Culture certified Organic
  • Made in Northern California using the finest ingredients and are also American Humane Association certified

 

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In comes the Rumiano cheeses. I hunted for their smoked mozzarella and wanted to share a recipe that featured two of their cheeses but it’s currently on order with the dairy guy at my local Sprout’s market. I decided to just jump in and make a dish using just one cheese, their Organic Sharp Cheddar. I went in thinking the dish will need some pizzazz, since using just one variety is so not me but…….this is the best sharp cheddar I have tasted! It tastes clean and it’s not just because it’s Organic, but the recipe and aging it’s in a class all it’s own. You get that bite that sharp cheddar has but this one is smooth til the end with no sour tang left behind. A cheese that can stand on it’s own. I proceeded with the dish that I decided to make on Easter Sunday. I do this quite often, where I come up with an idea and attempt to make¬†it on the day of and try not to stress. The only thing that saves my hide is using quality products and I can say that Rumiano will be my go to for Sharp Cheddar as of now. No oily residue when I was making a bechamel sauce, a sauce that tells on you if used poor ingredients. I can easily say this is the best 1-cheese sauce I have made and I thank the Rumiano family for helping me come through for mine.

Get your apron and even a chef hat on but don’t get comfortable because this is a quick and easy recipe. This is a recipe that yields¬†2 ramekin servings, can be used as a appetizer or a side dish. ¬†Double it or quadruple it if needed.

Let’s Begin…….

Mezzi Rigatoni with Pancetta and Peas, in a Rumiano Sharp Cheddar Cheese sauce

  • 2 Ramekins (single serving) and greased (I went with butter but a spray oil is fine)
  • 20 to 22 Mezzi Rigatoni pasta shells
  • 20 to 22 Frozen Peas
  • 3/4 to 1 ounce of Pancetta (small cubes)
  • 1/4 ounce of Yellow Onion (finely chopped)
  • 1/2 ounce of Salted Butter
  • 1/2 cup of Milk
  • 2 teaspoons of All-Purpose Flour
  • 1 ounce of Rumiano’s Organic Sharp Cheddar Cheese (shredded), plus a little more for topping
  • 1 Slice of White Bread
  • 1/4 teaspoon of Herbes de Provence
  • Salt & Pepper (to taste)
  • Dash of Nutmeg (optional)

Preheat oven to 375 degrees

Begin by filling your ramekins with the dry (uncooked) Mezzi Rigatoni pasta shells. I fit approximately 10 to 12 (allow for expansion) to each ramekin. I boil 24 shells just in case one wants to be naughty and split. Cook pasta about 1/2 way through, drain, and rinse with cold water to stop the cooking process.

Grease ramekins and stand your shells, so they may each be filled with one frozen pea.

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In a separate pot, heat the milk until just warm (do not boil)

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I use a frying pan and cook the pancetta and onion.

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I do not drain the oil when it’s done because I then add the butter. Once the butter melts, add the flour to create a roux.

The roux takes less than a 1 minute to make. You will smell the nutty tones the flour gives when cooking and bubbling. You will then notice a color change and we are going for golden in color and not too deep in tone. Then slowly pour in the milk. I usually get a whisk and begin pouring the milk, whisking and then pouring the rest. This helps temper the milk and you will get no flash heat or mess.

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Continue whisking until the bechamel sauce is made. You test this by using a spoon and dipping it into the sauce. If the coat left is thin, continue whisking until it thickens but never allow the sauce to boil.

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Take the pan away from the heat and add your seasonings. You can change to fresh herbs but I like the Herbes the Provence mix because I feel the lavender gives the sauce a beautiful taste. Add the cheese and stir.

Pour the sauce over your pasta.

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Take a cookie/biscuit cutter and one slice of bread should be enough to yield two circles for toppers. Add the bread toppers and sprinkle some more of the shredded Rumiano Sharp Cheddar cheese.

 

I then give each ramekin a dash of freshly grated nutmeg and into the oven it goes.

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Baking takes a total of 15 to 20 minutes and you cover with foil for the first half.

Take the ramekins out and serve with dinner or you can serve these as appetizers.

You can make everything the evening ahead and then just bake when needed the following day, just adjust the time as the ramekins will be cold from the fridge.

Great tasting and perfectly creamy! Enjoy!

Find all the cheese and butters Rumiano carries at:

  • On-line–¬†http://www.rumianocheese.com/
  • Facebook–¬†https://www.facebook.com/rumianocheese
  • Twitter–¬†https://twitter.com/RumianoCheese
  • Pinterest–¬†http://www.pinterest.com/rumianocheese/
  • YouTube–¬†http://www.youtube.com/user/RumianoCheese

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I received the above product free of charge from Rumiano.  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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Green Mountain Creamery: Yo Yummy Yogurt Pouches #Review and Cake #Recipe

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It should be no secret by now I’m a fan of yogurt. Big time. Going with my yogurt obsession, I recently received a wonderful parcel from Green Mountain Creamery. It was boxes filled with their Yo Yummy pouches, a product geared primarily towards kids. That does not mean an adult can’t indulge. We don’t have kids, and I have tried to like yogurt that comes in squeeze containers but most brands are watery, almost slimy in texture and then loaded with sugar. The last thing you taste is the fruit and I can see why some kids prefer these types of products in a frozen state. You at least can try to get past the texture problem but then again are left with a cube of frozen sugar and colors. Not Yo Yummy!

Yo Yummy, is finally a yogurt “pouch” product that can be squeezed out and still resembles what is suppose to be: delicious, creamy yogurt. Not filled with sugars and dyes, just flavorful yogurt.

Yo Yummy actually has 10% less sugar than the national leading brands and many benefits that separate this brand from others:

  • Gluten-Free
  • Added Vitamin A and Vitamin D
  • No Artificial Colors/dyes
  • No Artificial Flavors
  • No Preservatives
  • Good Source of Calcium
  • Kosher
  • Milk derived from Non-RBST treated cows
  • Made in Vermont, U.S.A.
  • and packed in a BPA free pouch

It’s R-E-A-L yogurt for everyone!

I looked into Green Mountain Creamery when I saw their yogurt cups at Sprout’s Market. The flavors were tempting and after I had just one cup of their Maple flavor….I was hooked!

Yo Yummy comes in 4 flavors for you to fall in love with and all are only 90 calories:

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Mixed Berry– A blend of actual real berries and not just a touch of it. You taste the full berry explosion of raspberry, blueberry, and Ssrawberry. The ingredients list these as purees and you really get that when you eat Yo Yummy. It’s a texture of yogurt where you still see the fruit, so each bite (or squeeze in this case) can taste different. We enjoyed this one greatly and I liked that I was left satisfied with just one pouch!

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Strawberry Banana– My Husband is not a banana eater (I know, how sad) but I squeezed this flavor until I ran out of pouches! I enjoyed it every morning over granola and when I found strawberries on sale, added banana slices to my granola…..oh my! I was in a Straw-nana heaven with this yogurt. This Yo Yummy blend is just like the others where they use real fruit purees and you taste it until you are squeezing every last drop out. I got good with my technique by day 3, in not letting one squeeze go to waste ūüôā

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Strawberry– All I can say it tastes like you took fresh strawberries and just pureed them. That is the other thing, the freshness in their flavors have no match to what is on the market today. Yo Yummy uses premium products and fruit at their peak of freshness and taste because it transfers so well to your taste buds. Just like if you bit into a strawberry and yogurt parfait! Yes, you must make this one into a parfait. My Husband and I voted this flavor #1 and I admit I did not dive heavily into it because I wanted to leave it for him to enjoy. He enjoyed a pouch every morning until it was gone.

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Cotton Candy– I was skeptical because I like (not love) cotton candy but never had the flavor in yogurt form. Being that Green Mountain Creamery is wholesome and fills their yogurt cups and pouches with real fruit…..I wondered if there was a cotton candy bush I had no idea existed. I did not question the cotton candy’s bush existence after I had one taste of this pouch. Think of a sweet cream and almost a touch of strawberry when eating this flavor. There is a hint of sweetness but it does not overwhelm your palette so I decided to take this flavor a notch up by making a cake! ¬†Yo Yummy will also be coming out soon with grape and sour cherry flavors. I can’t wait!

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Yup, let’s have fun and with this Spring weather, a happy cake can be made with the cotton candy flavor or any of the Yo Yummy pouches. Just 25-30 minutes in the oven and each pouch fills one ramekin. Only three ingredients needed, so let’s get started-

Yo Yummy Cotton Candy Speckled Cake (think confetti)

Preheat oven to 350 degrees

Get one small (individual size) ramekin (greased- you can use cooking spray or even Coconut Oil)

Ingredients:

  • 1 Yo Yummy Cotton Candy pouch
  • 1/8 of a cup of all-purpose flour (you can use Rice Flour if you wish)
  • 1 teaspoon of confetti sprinkles
  • 1 strawberry (if desired) and a dash of powder sugar for decor purposes ūüôā

Take the Yo Yummy pouch and empty it into a bowl

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Add the flour and if you wish a fluffier cake, add a dash of baking soda (1/4 teaspoon)

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Mix

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Once incorporated, add the confetti sprinkles and mix quickly and then fill the greased ramekin.

Put ramekin in oven and bake for 25 to 30 minutes. Check cake if done with toothpick and it will be dense like a pudding cake but a toothpick should come out clean when checking.

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Allow cake to cool (if you have patience) and you can personalize these as you wish. You can eat it as is or add a scoop of ice cream. I found fresh strawberries on sale an added one on top with a dusting of powder sugar. It’s a happy cake and each person can make their own to suit their taste buds. Try it with the other Yo Yummy flavors and even your own mix-ins. Enjoy!

Visit Green Mountain Creamery and Yo Yummy at:

  • Green Mountain Creamery-¬†http://greenmountaincreamery.com/
  • Yo Yummy-¬†http://yoyummykids.com/
  • On FaceBook-¬†https://www.facebook.com/GreenMountainCreamery
  • On Twitter-¬†https://twitter.com/grnmtncreamery
  • Via Pinterest-¬†http://www.pinterest.com/gmcyoyummy/

Also, save with these generous coupons:

  • Easy to print savings-¬†http://yoyummykids.com/coupons-and-offers

 

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I received the above product free of charge from Green Mountain Creamery.  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.

The Sugar Lab: Key West Lime Strawberry Shortcakes, a all-in-one bowl #recipe

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I made an awesome Apple Cheesecake fusion pie on Sunday and then realized that it needed to cool, and then be placed in the fridge. ¬†I was minus having any sweet tooth treats for after dinner! I needed something new to make but also not time consuming…..it’s Key Limes to the rescue!

Let’s Begin…..

  • 1 cup All-Purpose Flour
  • 1/4 cup of Sugar
  • 1 teaspoon of Baking Powder
  • 1/4 teaspoon of Baking Soda
  • 1/8 teaspoon of Salt
  • Zest from 2 Key Limes
  • 3 tablespoons of Unsalted Butter (cold)
  • 1/2 cup of Buttermilk (you can just use milk too or an Almond/Coconut milk will do too)
  • 1 teaspoon of Vanilla Extract
  • 2 teaspoons of Key Lime Juice
  • 1 tablespoon of Key West Lime Sugar from The Sugar Lab
  • 1 Key Lime thinly sliced (you will need about 5 very thin slices)

Makes about 5 shortcakes in 10 to 15 minutes time!

Set the oven to 400 degrees

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This one is super easy and can be made all in one bowl. You take all your dry ingredients, including the zest and combine them in the bowl.

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Then take the butter and I used a Pastry Cutter to combine the butter with the dry ingredients.  You are aiming for pea sized pieces when it comes to the cold butter.

Combine the Buttermilk, Vanilla Extract and Key Lime juice and then pour it into the bowl.  Using a spatula, just fold all the ingredients together but do not over stir.

 

Once everything is combined, I use an ice cream scooper and just scoop and evenly place the batter on parchment paper.

I then top each shortcake with a thin slice of Key Lime and shake the Key West Lime sugar on top, but also making sure the Key Lime slice gets a hefty amount, so it can get a candy effect ūüôā

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Bake at 400 degrees for 10 to 15 minutes, you will see the shortcakes brown a little.  Allow the shortcakes to cool about 15 to 20 minutes and then slice in half.

 

I served mine with fresh Strawberries and freshly whipped cream.  Enjoy!

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Get your Sugar and Spices Fix at:

  • The Spice Lab on-line–¬†http://shop.thespicelab.com/index.php/peppers-spices/sugars/gourmet-sugar.html
  • Facebook–¬†https://www.facebook.com/TheSpiceLabInc
  • Twitter–¬†https://twitter.com/TheSpiceLab

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I received the above product free of charge from The Spice Lab.  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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