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

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. 🙂

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

 

Unsweetened Dried Blueberries

1/4 of Warm Water. You may use juice for more flavor but make sure it’s not too sweet.

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

Unsalted Butter

Cream Cheese

Butter & Cream Cheese (softened)

Sour Cream (room temperature)

Dump ingredients in mixing bowl and start beating.

You want a nice creamy texture.

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.

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

Rice Flour

All Purpose Flour

2 drops of Lemon Extract

Add Baking Soda to mixture if you want a cake like texture or omit for a crisper texture,

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.

 

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.

I always work with 1/2 the dough and allow the other 1/2 to remain in the fridge.

Drop and spread dough evenly on a floured surface.

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.

Cut into desired shapes. I went with stars for a 4th of July theme.

Roll in the sugar generously

I place mine on parchment paper as I continue to make cut-outs.

Stars!

• 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.

I use a scooper to keep the balls close to size

Take a small fork and dip in the defrosted blueberry juice

Just place on parchment

and bake!

 

• 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!

Make balls and stab with toothpicks

Allow the balls to set for 15 minutes in the freezer and reshape if needed

Heat oil between 375 and 400 degrees

Drop pops and fry! You can just make fritters minus the sticks too and no need to set the dough in the freezer (if short on time). Then dust with the Pom Sugar

• 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!

Take a small fork and dip in the defrosted blueberry juice

Make lines to resemble a flag

Dust with Pomegranate Sugar

Bake!

Then enjoy!

 

• 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!

 

 

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

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.

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.

 

 

Triple Berry Sweet Rolls with a Cream Cheese Crumble top, plus Cinnamon Rolls with Cream Cheese Icing

You read right, this recipe yields two different types of sweet rolls to enjoy!

 

As the days get warmer, the berries have been hitting the sale’s block. I am finding great deals so it has been a very berry-full Summer so far. Today’s recipe uses fresh strawberries and frozen blueberries and blackberries. You can go all frozen or all fresh and change the fruit to your liking too.

We start with the Yeast Dough:
2/3 cup of Sugar
1 cup of Milk
1 1/2 tablespoons of Active Dry Yeast
1 stick of Unsalted Butter (softened)
2 Large Eggs at room temperature
1/2 teaspoon of Salt
4 1/2 cups of All-Purpose Flour
1 1/2 tablespoons of Dry/Powdered Milk

I use a microwave or you may also use the stove-top to warm the milk to 105 degrees. You then pour the warmed milk into a mixer’s bowl, along with the 2/3 cup of sugar and the yeast. You whisk the ingredients enough to combine and then set aside to allow the yeast to bloom (get foamy). This may take 5 to 10 minutes, depending on weather and temperatures.

Once the yeast is foamy, you add the softened butter, eggs and salt. I mix just enough until everything is incorporated and then add the powdered milk.

I replace the mixer with a dough hook and start adding the flour by the 1/2 cup fulls. Once all the flour is in, I use a spatula to scrape down the sides and allow the dough to mix for 2 to 3 minutes at medium speed. I then change the speed to medium-high and allow the dough to knead for 10 to 12 minutes. You want a soft and supple dough so sometimes it takes 9 minutes and other times it takes 12. You don’t want to “toughen” the product so if unsure, just make sure you get 10 minutes in and you should be fine 🙂

I flour the surface and plop my dough and begin to knead to form a nice ball that I can divide easily. Once that is done (takes maybe 30 seconds), I cut the dough in half and you may use a kitchen scale or “eyeball” it like I do. You take each half and form each into a nice ball. You then add each half to bowls that have been lightly buttered. Cover the bowls with plastic wrap and let the dough rise. The dough should double in size and this takes 1 to 2 hours at most.

While the dough rises, you can begin with making the two different fillings.

Berry Filling:
5 1/2 ounces of fresh Strawberries
4 ounces of Blackberries (frozen)
3 ounces of Blue Berries

You may use what ever combination of fruit you desire and just keep in mind you want between 12 to 13 ounces.

1/4 cup of Sugar
1 teaspoon of Vanilla Extract
1 teaspoon of All-Purpose Flour
1 teaspoon of Corn Starch

Cut the large fruit you use, like in my place it would be the strawberries into wedges or bite size.

I like to leave my other berries whole so they can be found within the rolls and change the taste with every bite.

Take a bowl and just mix everything together. Once everything is mixed, you may place the berry filling in the fridge covered.

That easy!

Cinnamon Roll Filling:
1/2 cup of Sugar
2 teaspoons of Ground Cinnamon
5 to 7 “grates” of Fresh Nutmeg (or to taste and can also omit if not wanted)
1/4 cup of Unsalted Butter (softened)

Take the dry ingredients and mix them in a bowl. You then add the butter to create a “paste-like” filling and you are done. I cover and keep it on the counter so the butter remains soft and easy to spread when needed.

Get two 9 x 13 baking pans and lightly spray with cooking spray. I use Pam with flour.

Once the dough has risen and doubled, you take one of them and scrape the dough onto a lightly floured surface.

I then roll it out in to about a 10 x 14 rec-triangle.

I add one of the above fillings above, in this case I started with the berry filling and then roll it.

You should be left with a log that is about 24 inches long.

I trim the edges and then cut the log in half and each half into 4.

You should have about 8 rolls.

Cover pan with plastic and allow the dough to rise.

Rinse and repeat 🙂 with the Cinnamon filling. I decided I wanted smaller (mini) Cinnamon rolls so I cut them thinner. You can play with the sizes too!

Cinnamon filling spread onto dough-

Cinnamon rolls cut smaller than berry-

Cinnamon rolls placed in glass pan and covered with plastic-

Dough Rise Note: This usually takes an hour for the cinnamon but the fruit take longer if you are using frozen or cold from the fridge. My berry ones took an hour and a half but it can take up to 2.

While the rolls rise, you can make the crumble topping for the berry rolls and the icing for the cinnamon rolls.

Berry Crumble top:
1/2 cup of All-Purpose Flour
1/4 cup of Sugar
1/8 teaspoon of Ground Ginger
2 tablespoons of Unsalted Butter (cold)
1 1/2 ounces of Cream Cheese Cold

You just mix the dry ingredients and then incorporate the butter and cream cheese to make “crumbles”. If you over mix and create a dough, don’t worry as you can just drop chunks on top the rolls to resemble a crumble. Store your crumble in the fridge until needed

Cream Cheese Icing for mini Cinnamon Rolls:
8 ounces of Cream Cheese (softened)
Powder Sugar to sweetness you desire

I usually start with adding a 1/4 cup of powder sugar to the cream cheese in a mixer or just whisk by hand in a bowl. I taste and then determine if I want sweeter or not so you can control the sweetness!

Once the rolls have risen, preheat the oven to 375 degrees.

Cinnamon Rolls rise-

Berry Rolls rise-

Add the crumble to your berry version!

Once the oven reaches temperature, you can bake each pan alone or side by side, you decide. It takes between 17 to 25 minutes to bake and if you notice over browning, just cover with foil until done. Best way to check for “done-ness” is seeing if the center of the rolls bounce back when slightly touched.

Berry Rolls baked-

Cinnamon Rolls baked-

When the rolls have baked, you allow them to cool a bit in the pan for about 15 to 20 minutes. You can then add the cream cheese icing to all and serve.

Note- I never add icing to all at first because I want them to be dry on top when stored in the fridge. I wrap them individually in plastic wrap once they have cooled. To serve later, unwrap and place roll on a plate and warm in microwave (10 to 20 seconds), then add the icing. The warmth will aid in helping the icing spread since you store it in the fridge until needed again. I do this to preserve the texture of the dough. When they are wrapped in plastic, if they had icing, everything sticks to the plastic and creates a mess anyways so this way it does not 🙂

Enjoy!

Triple Berry Rolls Pics-

Cinnamon Rolls Pics-

Fresh Pineapple Upside Down Buttermilk Cake

Everyone loves pineapple upside down cake. If someone doesn’t, then they haven’t had it made right. Little things make the biggest differences. Like, I always just used canned Pineapple. One day I had a fresh pineapple on the counter and decided to try my recipe with it. Best ever, and I have never gone back! One of my easier cakes to make and perfect during the warmer months. Bakes quickly and you can serve it warm, room temperature or even cold. The buttermilk keeps the cake moist and gives it a unique flavor that is not typically associated with cakes. So, I hope this breaks up the usual and you enjoy it as much as we do.

Let’s begin….

Glaze:

• 4 tablespoons of Butter
• 3 tablespoons of Maple Syrup
• 1/2 cup of Brown Sugar

Fruit:

• 1 whole fresh Pineapple (canned may be used if needed)
• 6 Maraschino cherries

Cake Batter:

• 1/2 cup Unsalted Butter (softened)
• 2/3 cup of Sugar
• 2 large Eggs (room temperature)
• 2/3 cup of Buttermilk (room temperature)
• 1 tablespoon of Maple Syrup
• 1/2 teaspoon of Vanilla Extract
• 1/2 a Vanilla Bean
• 1 1/2 cups All-Purpose Flour
• 1/2 teaspoon of Salt
• 1/2 teaspoon of Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon (or to taste) of Cinnamon and Nutmeg

First you start by cutting your pineapple slices and coring the rounds. Set those aside and begin making your glaze.

Add your butter, brown sugar and maple syrup to a nonstick pan.

Over medium-low heat, you begin to dissolve the sugar.  I usually use a silicone spatula to make sure undissolved sugar crystals do not get stuck to the sides of the (non-stick) pan. Keep stirring and increase the heat slightly. You will reach a gentle boil as you stir and then continue cooking for about 45 seconds, and then remove the glaze from the stove.

I take a large lasagna pan (sprayed with cooking spray)

Pour the glaze carefully over and evenly.  Then place your pineapple slices carefully over the glaze.

Next comes the cherries.

Start your cake batter by first blending the unsalted butter with the sugar, until nice and fluffy.

Add one egg and blend until it is incorporated into the mixture.

Then add the second the egg and fully incorporate into the mixture.

Follow with the buttermilk, maple syrup and vanilla. I tend to mix all three and pour them at the same time.  Pour only half of the mixture in.

Follow by adding the 1/2 Vanilla Bean.

Then comes the dry ingredients. I mix the flour, salt, baking soda, baking powder, cinnamon and nutmeg in a large bowl.

You then take half of the dry ingredients and add it to the mixer. Mix well until everything is wet, remembering to scrape the sides of the bowl.

I slowly then add the second half of my buttermilk mixture intermediately with the left over half of the dry mixture. I do this so I do not over whip the batter, since this tends to produce a dryer cake if you over beat it. You will end up with a nice smooth mixture by halving the wet and dry, and not over beating.

Once everything is incorporated, I take the batter and drop spoonfuls into the pan with the glaze and pineapple. I do six large spoonfuls so I can get a nice even layer without disrupting the fruit’s placement.

Place in oven at 350 degrees for 35 minutes or until the cake is springy to the touch. You can use a toothpick to check if the cake is done too.

The sides will be bubbling!

Allow the cake to cool down for 15 minutes before flipping. I usually place a glass cutting board on top of the cake pan.

Flip.

Remove pan.

I allow for it to cool a bit more and then start cutting, usually 10 minutes.

Serve with ice cream or whipped cream if desired!

You can store the cooled cut cake slices in the fridge (just wrap in plastic) and it holds very well. Enjoy!