Posts Tagged ‘greek yogurt’

Glazed Gingerbread for Your Autumn Brunch



Gingerbread



A Sunday well spent brings a week of content.

Nope.

A Sunday well spent (with BRUNCH) brings a week of content.

Brunch is one of my favorite things. Some weekends it’s my everything. Food, friends, and sometimes (always) libations, what’s there to hate? Brunching in the fall is the best time to brunch when the air is cool and crisp but the food is warm and the clothes are cozy.

Sweet breads are my weakness – and for good reason: they’re sweet (duh) and moist and oh-so-tasty whether served plain or with jam or nut butter or honey. You can’t really go wrong. The moist-ness is what gets me. I mean seriously, who doesn’t like a moist bread? Unfortunately, moist breads are usually a result of butter. Lots and lots of butter.

With that said, I am proud to say that my sweet bread secret ingredient is…

Yoplait™ Greek 100 yogurt! PS: I’ve found that Walmart consistently has great deals on yogurt, so stock up this season for all your future baking needs!


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For this past’s Sunday brunch I made Gingerbread that had the same rich, moistness as traditional sweet bread… sans butter. Plus, I made a Greek yogurt glaze to fancy it up a bit.

Yoplait™ Greek 100 yogurt is fantastic and vital substitute for fatty ingreds like butter and shortening and sour cream. It also adds a bit of protein and calcium and gives your baked goods a softer texture. Yogurt doesn’t have to be just a snack you take for lunch on the go. You can bake with it too! Using ingredients in innovative and alternative ways is so rewarding, especially when it makes for a (secretly) healthier treat.

INGREDS
Bread
+ 1.5 cups flour
+ 1/4 teaspoon salt
+ 1/4 teaspoon baking powder
+ 1/8 teaspoon baking soda
+ 2 teaspoons ground ginger
+ 1/2 teaspoon ground cinnamon
+ 1/2 teaspoon ground cloves
+ 1/2 cup coconut oil
+ 3/4 cup cane sugar
+ 1/4 cup light brown sugar
+ 1/4 cup molasses
+ 3 eggs
+ 1 teaspoon vanilla extract
+ 1 5.3 oz. cup Yoplait™ Greek 100 vanilla yogurt

Brown Sugar-Cinnamon Glaze
+ 2 tablespoons Yoplait™ Greek 100 vanilla yogurt
+ 3 tablespoons powdered sugar
+ Two pinches or so brown sugar
+ A few hefty shakes of cinnamon (to taste)

DIRECTIONS
+ Preheat oven to 325°.
+ In a medium bowl, whisk together flour, salt, baking powder, baking soda, ginger, cinnamon and cloves.
+ Add coconut oil to a large mixing bowl and cream using a hand mixer on low for 2-3 minutes. Slowly add the cane sugar and brown sugar and continue to cream for 3-4 minutes.
+ Add molasses and continue to mix on low. Add eggs, one at a time, and vanilla extract. Mix until smooth and fully combined.
+ Alternate adding dry ingredients and Yoplait™ Greek 100 vanilla yogurt to butter/sugar mixture and mix on low until incorporated.
+ Pour batter in a 9×5 loaf pan (greased with coconut oil).
+ Bake for 60-70 minutes or until a toothpick comes out clean. Cool in pan for 20 minutes, then using a dull butter knife, carefully scrape the sides to loosen the loaf and transfer to a cutting board. Let cool.
+ Prepare the glaze by combining all ingredients in a small glass or jelly jar. Stir until fully combined and drizzle on cooled bread.

Recipe inspired by Ali from Gimme Some Oven

***I HIGHLY recommend heating gingerbread slices in the microwave. Creates an even softer, more moist texture believe it or not! And it’s all thanks to the Greek yogurt!


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This is a sponsored conversation written by me on behalf of General Mills®. The opinions and text are all mine.

HOW TO MAKE THE PERFECT CHICKEN SALAD

Photo credit: Chung-Ah, Damn Delicious


Greek-Yogurt-Chicken-Salad-Sandwich



My sure fire way to get yummy, tender, flavorful chicken is in the Crock pot. That’s the secret to the perfect chicken salad. Another major player in this recipe is my handy dandy Chef’n VeggiChop Vegetable Chopper from Williams Sonoma. This makes the chopping so fast and so easy. “This hand-powered cooks’ tool evenly and efficiently chops fruits, vegetables, herbs, nuts and meats without a cutting board. A few pulls creates a coarse chop; the more you pull, the finer the texture becomes.” The reason why this chicken salad is so healthy is because no mayo or sour cream is used. The creamy texture comes from plain Greek yogurt, dijon mustard, lemon juice, and a little bit of red wine vinegar.

INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup red onion (diced)
  • 1 medium-sized apple (diced, I used a Gala)
  • 2/3 cup grapes (halved)
  • 2-3 celery stalks (diced)
  • 1-2 tablespoons green onion (sliced thin)
  • 1/3 cup of raisins and dried cranberries (mixed)
  • 1/4 cup of sliced almonds
  • 1 5.3 oz container of Chobani plain Greek yogurt or 1/2 cup of another brand
  • 2-3 tablespoons of dijon mustard
  • Juice from half a lemon
  • 1-2 teaspoons of red wine vinegar
  • Fresh or dried dill weed (to taste)
  • Garlic powder (to taste)
  • Onion powder (to taste)
  • Garlic salt (to taste)
  • Kosher salt (to taste)
  • Black pepper (to taste)

INSTRUCTIONS:

Avocado-Greek Yogurt Fudge Brownies

Say goodbye to your Ghiradelli brownie mix because your mind is about to be blown. I’ve been drooling over Taralynn’s healthy brownie recipe and last night finally got after it.



avocado brownies




This recipe contains zero butter and minimal sugar. Taralynn’s post does say ‘no sugar’ but that is a tad misleading because this recipe does call for vanilla yogurt and agave or honey. It also calls for Stevia, which is a natural sweetner. Educate yourself on Stevia and which brands are good and bad here.

If you’re a chocoholic like me, or even if you’re not – you will be amazed by the rich, fudgy texture and the taste that resembles your favorite fudge brownie that you probably haven’t had since elementary school.

Eating healthy does not mean bland and boring! These sweet treats are a perfect example of transforming a “bad” food to a good one in a few simple steps. These can also be made gluten-free using GF flour.

I challenge you to make these and have your family, friends, significant other, coworkers try them. See if they even notice the difference. My main squeeze sure didn’t and helped himself to seconds. And thirds. And maybe fourths.



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Find Taralynn’s recipe here.

Avocado-Greek Yogurt Fudge Brownies

By Lindsey
Published: March 4, 2014

  • Yield: 42
  • Prep: 10 mins
  • Cook: 25 mins
  • Ready In: 35 mins

Say goodbye to your Ghiradelli brownie mix because your mind is about to be blown. I’ve been drooling over Taralynn’s healthy brownie …

Ingredients

Instructions

  1. Preheat oven to 350º and lightly grease an 8×8″ or 9×9″ baking pan.
  2. Using an electric mixer, combine avocado, egg, and yogurt until blended and smooth.
  3. Add vanilla extract and stevia packets.
  4. In a separate small bowl using a spatula or spoon, combine cocoa powder and hot water and stir until it looks like icing (not thick frosting!).
  5. Add chocolate mixture to the avocado mixture and beat well.
  6. Blend in flour.
  7. Blend in honey.
  8. Gently fold in chocolate chips.
  9. Spread batter evenly on baking pan and sprinkle chocolate chips on top to give the brownies that fudgy texture.
  10. Bake for 25 minutes and ensure they are done using a toothpick. Let cool for 30 minutes then cut into little brownie bites.
  11. IMPORTANT: Store in fridge!

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