Maple yogurt anyone? Here’s a recipe you’ll love, because you made it and because it really is better than the yogurt from the store and so easy to make.
Recipe: For a 16 oz jar
Milk- 16oz
Yogurt – 1tbs, with live cultures
Maple syrup – 2tbs
In a 16 oz jar put the yogurt and maple syrup and stir really well, set aside. Bring milk to a boil. When milk is 210°-240°F remove from stovetop and let it cool to 110°-130°F. When it has cooled down to the right temperature pour in the jar stir really well and close the jar, put it in a pot lined with towels, wrap it really good and cover with a lid, put it in the microwave and leave overnight. The next morning you should have a really creamy yogurt, transfer for a few hours in the fridge.
Things to remember:
*Yogurt needs to be in a warm place for a long time in order to turn.
*It needs to cool down slowly, so make sure it’s wrapped really good with towels or whatever you have, and placed in a warp spot.
Have you ever wondered how yogurt is made? It is actually a really easy process,and I decided to try making some after an accident. It is a really funny story. When I was breastfeeding and saving the extra breast milk, I somehow forgot 2 oz of breast milk in the microwave overnight. In the morning when I saw it I wasn’t happy. I decided to check how bad it was and it wasn’t at all. It didn’t smell bad it smelled good, then for a minute I was contemplating if I should try it, and I did 😆. I was shocked that it was actually good. Then I remembered that my grandma made yogurt all the time, and it seemed easy. And right then I searched to find recipes and made my first yogurt.
Yogurt Ingredients:
1.Milk -16oz
2.Yogurt -1 tbsp(with live cultures)
3. Vanilla – 1/2 tsp.
4. Maple syrup- 1 tbsp
5. Cookie dough
Edible Cookie Dough
*Can be made a few days ahead and stored in the fridge for 2 weeks.
Ingredients:
1. 2¼ cups all-purpose flour (270g)
2. 1 cup unsalted butter room temperature (227g),
2 sticks
3. 1 cup light brown sugar (200g)
4. 2 tsp vanilla extract
5. 1/2 tsp salt
6. 1 tbsp milk plus more if needed
7. 1/2 cup mini semisweet chocolate chips (100g)
In a jar put a table spoon of yogurt, 1/2 tsp vanilla extract, 1 tbsp maple syrup, the yogurt must have live active cultures. Line a pot with towels and table runner, anything that will keep the milk warm.Bring milk to boil on medium-high to 210°F. Stir consistently so milk doesn’t stick to the pot and burn. When milk starts boiling remove from stovetop. Let it cool to 110°-130°F, about 20 min. There will be a film forming on top of the milk during the cooling, just remove it with a fork. After cooling the milk, pour in the jar and stir quickly, close the jar, put it inside the pot and wrap with the towels really good, cover with the lid, leave in the microwave overnight, and in the morning you should have yogurt. If you want you can pour the milk in smaller jars. When ready put in the fridge for at least an hour or two. Add cookie dough pieces on top before eating, or you can add them after yogurt has been chilled.
• The yogurt must be wrapped in something and left somewhere warm. The trick is to let it cool very slowly, if it doesn’t cool slowly it won’t work.
• If the milk sticks to the pot try not to disturb the bottom, just pour the milk slowly.
Cookie Dough
Cream butter and sugar on medium- high until smooth, add salt, vanilla, milk and beat again until smooth. Add the flour slowly and beat until well incorporated. Add the chocolate chips and beat on low, if you want you can use a spoon or a spatula to mix them in. Make a flat disc and leave in the fridge for 30 min, then you can simply cut it with a knife.
• That will be a big batch. You can save half in the freezer for up to a month, and you can make cookies with the rest. It’s up to you, or you can make a dessert.
• I cooked the flour for 20 min in the oven on 350°F, that is a recommendation for the dough to be considered edible. I put it in a pan and stirred halfway through.
These feta snacks are going to be your favorite. Cut them a little bit bigger and thicker and they’ll be good for breakfast too. They are the perfect snack to bring with you anywhere also. Young and old will definitely enjoy them.
Ingredients:
1. All purpose flour – about 3 1/2 cups
2. Salt – 1 tsp
3. Yeast – 2 tsp
4. Baking powder – 1/2 tsp
5. Eggs – 1 egg
6. Plain yogurt – 160 gr
7. Butter – 1 stick( 113 gr), melted
8. Feta – 150 gr
9. 1egg+tbsp milk, for spreading on top
Mix all ingredients and make a soft dough, oil the bowl and the dough lightly and cover, let it rise for about an hour. Then on a floured surface roll the dough to 1/4″, cut any shapes you want. Let the snacks rise again for about an hour. Preheat oven to 400°F and in the meantime mix egg with a table spoon of milk. When oven is ready spread the egg mixture and top with anything you may like, Parmesan cheese, everything bagel or even seasoning. Bake for 20-25 min.
• There is no liquid added to this recipe, so don’t be surprised.
• Baking and rising time depends on how warm is in your kitchen.
These cranberry muffins are simple and easy to make. They are a perfect fall snack or breakfast. Don’t waste time and make them really quick, then enjoy with milk, hot cocoa, or coffee.
Ingredients:
2 cups all purpose flour
1 cup light brown sugar (200g)
1/2 cup butter, 1 stick unsalted and melted
3/4 cup milk
2 eggs, large
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dried cranberries
Mix flour, sugar, baking powder, baking soda and salt. Add milk, butter and eggs and mix until well incorporated. Add the cranberries and fold them in with a spatula. Preheat oven to 350°F. Use a pan for 12 cupcakes, fill them and bake for about 25 min.
These really tasty treats were supposed to be fig newtons, but since I didn’t have figs, I simply used apricot jam mixed with cinnamon and they came out really good. This simple and easy recipe made perfect fall treats. Recipe is with apricot and cinnamon, but you can use any jam or fruit filling.
Ingredients:
1.All purpose flour – about 1 1/2 cups
2.Light Brown Sugar – 1/2 cup(110g)
3.Baking Powder – 1/2 tsp
4.Salt- 1/4 tsp
5.Cinnamon – 1/2 tsp
6.Butter, softened – 6 tbsp
7.Egg -1, large
8.Vanilla extract – 2 tsp
9.Apricot – 1/2 cup mixed with 1/2tsp cinnamon
In a bowl mix flour, baking powder, salt, cinnamon and set aside. In a bowl beat butter, add sugar and beat again. Next add the egg, vanilla and beat. Add the dry ingredients slowly and blend well to make dough. Make a rectangle about an inch think and put in the fridge for 30min. Take dough out of fridge and cut in half. Roll to about 0.3 mm thick , cut in half, spread the apricot jam in the middle leaving some space on both sides, then fold the sides, flip over and set on a baking sheet. Preheat oven to 350° and bake for about 25 min.
• Every oven is different, so check on them and when you see the bottom is light brown take them out of the oven.
These s’mores were a really fun treat to make. When I made mini pancakes one day, I decided to make them even smaller. They came out like a snack you can bring anywhere, and then I came up with the idea to make s’mores with them. My kids loved them, and this will be a favorite snack or dessert in the future. Again I used the Lemon Poppy Muffin recipe and added milk. Link for the recipe bellow.
Today’s breakfast was a muffin recipe turned into pancakes! All I had to do was add 1/4 cup of milk and stir well. You can make it in the afternoon or evening for the next morning and just leave it in the fridge. Make sure the next morning you leave it at room temperature for about an hour and stir well before starting. I’ve shared the muffin recipe here not long ago. Follow the link below for the recipe. Don’t forget to add 1/4 cup of milk.
If you want something different for breakfast, these lemon poppy seed muffins will bring some interesting and fresh flavor to your morning. Whenever my kids are tired from pancakes, french toast or egg sandwiches, or just toast, they really enjoy these muffins.
Ingredients: • 2/3 cup sugar • 2 cups all purpose flour • 2 tsp baking powder • 1/4 tsp baking soda • 1/4 tsp salt • 3/4 cup sour cream • 2 eggs • 1 tsp vanilla • 1/2 cup unsalted butter, melted and cooled • 1 tbsp poppy seeds • 2 tbsp lemon juice • 1 tsp lemon extract
Start by mixing the sugar with the lemon extract and lemon juice,mix good. Add eggs one at a time, and mix well after each addition. Add the melted and cooled butter and mix well again, then add sour cream and mix. Next add the baking powder and baking soda and mix well. Add the flour slowly and mix well, then add Poppy seeds and mix. Preheat oven to 400°, in the meantime scoop the batter in a pan for 12 muffins and cook for 20-25 min.
Fresh lemon flavored muffins with poppy seed for your morning
Mix the ingredients in the order they are written. Use a bigger spoon to scoop them in the pan. You will need to spread the batter a little bit, because this batter is thicker than regular pancake batter. Heat a pan on medium, then lower the heat to 2 and cook until golden brown.
• Depending on your stove, you may have to go up or down on the heat, because the pancakes cook fast on the outside and the inside may not be ready. I did have to lower the heat to 1. • Add any toppings you like to these fluffy pancakes. My kids ate them with just powdered sugar and they loved them.
I can’t wait to share this recipe! These are really soft doughnuts with a creamy filling, so silky and so delicious. You will love this creamy filling, because it can be used between cake layers and also as a frosting. This filling makes a great topping for pancakes and French toast, and the flavors are easy to make, just use any flavor pudding mix.
Instructions:
1. All-purpose flour – 3 1/2 cups
2. Yellow potato – 1 medium(125gr.)
3. Sugar – 1tbsp
4. Salt – 1tsp
5. Yeast – 2tsp
6. Milk – 3/4(lukewarm), and a bit more if needed
7. Butter – half a stick(60gr.) melted, unsalted
Cream filling:
1. Heavy cream – 2cups
2. Jello instant pudding mix- 3.3oz box
3. Blueberries – 1/2 a pound
4. Sugar -1tbsp
5. Lemon juice – 1tbsp
Peel the potato, cut it and boil it. In the meantime mix the dry ingredients and put aside. When the potato is done boiling, mash it really good, you can use a sieve or a potato ricer if you want, to make sure there are no lumps. I simply poured a little milk and mashed, then poured a bit more and mashed, the consistancy was like a smoothie. I poured the potato and milk in the dry ingredients,melted the butter and poured it in too. Make dough and let it rise for an hour and a half. Afte the rising, put the dough on a floured surface and roll it with a pin to a 1/2 inch.
Use a cup to make the doughnuts, use the scraps to make more doughnuts. Put them on a parchment paper and let them rise for about an hour.
In the meantime make your cream filling. Put 1/2 a pound blueberries in a pot, add tablespoon sugar and lemon juice, cook on medium high until the juices have reduced a little, set aside to cool down. Whisk the heavy cream in a stand mixer or handheld mixer on high, for me the speed was 6. When soft peaks start to form add the pudding mix, mix for a minute then lower to a slower speed(at speed 2) and continue to mix, scrape the sides of the bowl a couple of times so you don’t have pudding sticking to it. You will see it turning into a silky yummy goodness. When it’s done, mix in the blueberry sauce, you can use a spatula for this.
Now you can start frying the doughnuts. Fill a pot up to an inch with oil and heat on medium high. Gently transfer the doughnuts into the pot and fry them until golden or dark golden color. I lowered the stovetop to 2, because they were cooking pretty fast.
Note:
This is a lot of cream filling. You can save the extra in a container, and keep it in the fridge, use within 2 weeks. This cream filling is good for topping pancakes, French toast, waffles.
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