Yogurt…The What — March 7, 2020

Yogurt…The What

One delicious way to reap the antioxidant benefits of raspberries is to add them to yogurt.

But first let’s take a look at what yogurt actually is, what the benefits of yogurt are, and other ways that you can incorporate raspberries into your healthier lifestyle without sacrificing the taste of foods that you probably crave as you make this transition—such as chocolate and ice cream.

 

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Say “Yes” to Yogurt

For years, I’ve been saying “yes” to yogurt…I pretty much eat yogurt every single day.

In fact people have been saying “yes” to yogurt for many, many years…in fact, for centuries….since about the yrar 500BC.

Yogurt is made by first heating milk to about 185 °F and then allowing the heated milk to cool to about 113 °F.

Next certain bacteria, called “yogurt cultures” are added to the milk. This ferments the natural sugar found in milk, called lactose…fermentation causes the milk to curdle and create lactic acid….giving yogurt both its flavor and texture.

 

 

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Yogurts of Yore

During the late 1800s...after yogurt was studied and shown to be supposedly responsible for the extremely long lifespans of peasants in Bulgaria, it started to become more popular throughout Europe…(but don’t ask me how they actually enjoyed it becasuse at this time, nobody added flavoring or sweeteners to the yogurt…have you ever tried unflavored and unsweetened yogurt…great for making smoothies perhaps…but definitely not to be eaten straight out of the carton).

In 1919, Isaac Carasso opened the first yogurt manufacturing plant in Barcelona, Spain….calling his business Danone (“little Daniel”) after his son. This brand later expanded to the US under the name Dannon…(as if you couldn’t have figured that out, right?!)

Yogurt was introduced to the United States in the first decade of the twentieth century. The person who was fundamental for starting a yogurt trend was John Harvey Kellogg at the Battle Creek Sanitarium…(yeah, the same Kellogg as the cereals that only stock how many shelves at your local grocery store)…

Kellogg treated patients at his sanitarium not only by giving them yogurt to eat, but also using yogurt in enemas…(think I’ll pass on that one)…

It was not until 1933 that people began first flavoring yogurt…by adding fruit jam to their yogurt…(and we should all thank God that somebody had the sense to do this, right?!)

In 1966 Colombo Yogurt started sweetening their yogurt and selling their yogurt with added fruit preserves…first creating what we know as  “fruit on the bottom” style yogurt.

Muesli…The What — March 5, 2020

Muesli…The What

Breakfast of Champions?!

Yeah right…

It’s gonna take way more than a bowl or two of cereal to make anyone a “champion”—things such as self-discipline, determination, and experience…

But this is not a motivational blohg…and I am by no means a motivational speaker…

I am simply a wife and mother is who is trying to make better choices and learn as much as she can in order to take care of her type 2 diabetic husband and ADHD/ODD grandson.

So let’s look at how grains can play an important role in breakfast…how breakfast itself can contribute to the self-discipline, determination, and experience that we are all trying to gather during the course of the day ahead.

First of all, let’s look at meusli…later we will look at granola and oatmeal and see how they differ from each other…and look at a few recipes that caan help us make our mornings more perfect.

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Muesli—The Story Behind It

But in this post…I am gonna talk about what meusie ls…and where it originated.

People have realized two things that anyone striving to live a healthier lifestyle eventually learn…

  1. Food is medicine.
  2. Breakfast is the most important meal of the day.
  3. Mornings totally suck.

In fact someone back around the year 1900 realized these facts so much that he created muesli as a way to control the madness.

This someone was a Swiss physician named Maximilian Bircher-Benner as a dietary supplement for his patients. His was already feeding his hospital patient—long-term patients who were chronically ill—s a diet rich in fresh fruit and vegetables as part of their treatment, but he created

After creating the following recipes, he began prescribing this mixture as if were medicine.

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The Recipe

The original Bircher-Benner recipe consisted of the following ingredients:…

  • Apples…two or three small apples or one large one….the whole apple…including skin, core, and pits
  • Nuts…more specifically 1Tbsp walnuts, almonds, or hazelnuts
  • Rolled oats…1Tbsp…that have been soaked in 3Tbsp  water for 12 hours
  • Lemon juice from half a lemon
  • Cream or honey or sweetened condensed milk…1Tbsp
  • Intructions…Mix the cream with the soaked oats and lemon juice. Grate the apple and then stir it into the mixture.

But there are many ways that you can make your morning muesli more exciting—by making things such as bread and cookies….But let’s next learn the difference between muesli and granola…

Making the Perfect Broccoli Smoothie — November 28, 2019

Making the Perfect Broccoli Smoothie

Making the Perfect Blackberry Smoothie — November 13, 2019

Making the Perfect Blackberry Smoothie

And the Beet Goes On…(Making the Perfect Beet Smoothie) — November 1, 2019

And the Beet Goes On…(Making the Perfect Beet Smoothie)

How to Be a Smooth Operator — October 22, 2019

How to Be a Smooth Operator

Green Smoothies…The Why’s from A to Z — October 20, 2019

Green Smoothies…The Why’s from A to Z

 

Making the Perfect Scones — September 30, 2019

Making the Perfect Scones

hello+lovely+apartment099kIn the last post, we talked about how to make the perfect biscuits…

Now let’s learn how to make the biscuit’s closest kid—the scone—anotherf quick bread that is made using very similar ingredients and techniques.

The perect scones are moist, light, tall and fluffy…slightly crispy on the outside…puffy and tender on the inside…with just the right amount of sweetness…served with jam, clotted cream, butter, or simply eaten plain. the perfect treat for breakfast or afternoon tea.

That is, assuming you’re an American.

 

True British scones are actually drier and more crumbly.

The “original” scones, called “bannocks,” were actually large round breads that were  made simply of oat or barley flour and water…and then dry-fried on a griddle before being cut apart into wedge shapes.

 

 

When it comes to making the perfect scones, you have to have quality ingredients and know the correct method of making them instead of just slopping all the ingredients together and hoping that they come out fit to eat.

By now, whenever you read a recipe for a bread that uses baking soda or baking powder…instead of yeast…to make the bread rise, you should see a pattern emerge.

This pattern of doing things is called the “quick bread method.”

 

 

Once you see just how easy it is to make scones yourself, they will no longer be a rarely eaten treat served only for special-day breakfasts and formal high-tea fare….scones that are just as good, if not better, than the ones that I fork over how much money at Starbucks every time that I splurge and buy myself coffee there.

So let’s get started.

 

 

 

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The Ingredients
  • 1Tbsp baking powder
  • 2C flour
  • 1/2tsp salt
  • 1/2C sugar
  • 1/2C butter
  • 1 egg
  • 1C heavy cream or buttermilk
  • 1tsp vanilla

 

 

The Baking Powder…If you forget the baking powder, your scones will not rise…go figure…

 

 

The Sugar…This may seem like a lot of sugar…feel free to experiment to find out if you still like the taste using less sugar…but remember that changing the amount of sugar that you use will chl

If you are making savory scones, reduce this amount to about 2Tbsp.

Brown sugar often makes certain flavors of scones taste even better, but if you are using brown sugar, you should whisk your wet ingredients until you  get out all the lumps of brown sugar…otherwise, guess what your scones will contain…

Lumps of brown sugar…obviously.

 

 

The Butter…Butter is responsible for the crisp edges, flakiness, flavor, and rise of your scones.

 

 

The Egg…Eggs add flavor, lift, and structure.

 

The Milk…The thicker this dairy ptoduct is, the more your scones will rise and the better they will taste. If you are looking for a “politically correct” form of milk, choose one from this previous post regarding milk options.

 

 

The Vanilla Extract… because all baked goods require vanilla, right?!

Wrong…Don’t use the vanilla if you are making savory scones…as opposed to sweet ones.

 

 

Optional Ingredients…The optional ingredients that yuu can incorporate into your batter change the taste of your scones and make them much more fun.

A few options include the following…

Chopped Nuts…Add these after cutting in the butter…but before adding the liquid.

  • Almonds
  • Pecans
  • Pistachios

Citrus Zest…Add one of the following into the liquid ingredient

  • Grapefruit
  • Lemon
  • Lime
  • Orange

Extracts…Add one of the following into the liquid ingredients

  • Almond
  • Anise
  • Lemon
  • Mint

Fruit…Use either fresh or frozen fruit. If using frozen fruit, do not thaw the fruit out first. Peel fruits such as apples, peaches, or pears before chopping.

  • Blueberries
  • Cherries
  • Raspberries
  • Strawberries

Glaze or Frosting…Top your cooked, slightly cooled scones with one of the following…

  • Brown butter icing
  • Cream cheese frosting
  • Lemon curd
  • Lemon icing
  • Maple icing
  • Orange icing
  • Powdered sugar glaze
  • Raspberry icing
  • Salted caramel frosting

Herbs…Add one of the following into your dry ingredients…

  • Basil
  • Mint
  • Rosemary
  • Thyme

Spices …Add 1/2 to 1tsp one of the following into your dry ingredients….

  • Allspice
  • Cardamom
  • Cinnamon,
  • Clove
  • Ginger
  • Nutmeg

Other Ideas

  • Chocolate chips
  • Toasted coconut
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The Prep Work

Preheat the oven to 425 degrees.

Adjust oven rack to center position.
Line two rimmed cookie sheets with parchment paper and/or spray with nonstick vegetable oil spray or baking spray.
Set aside.

Stick your butter in the freezer.

 

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The Dry Ingredients

Whisk together your dry ingredients—the flour, sugar, salt, and baking powder— in a large bowl.

…or simply pull out your KitchenAid to do this instead.

Actually we moved last month and I’ve had to hide the red KitchenAid that I love so much because there’s not enough space between the lower and upper kitchen cabinets for it to fit.

Regardless which method you are using, be sure to use a big enough bowl that will allow you lots of room to work in when combining your ingredients..

Add any herbs or spices that you have chosen at this point.

 

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 The Butter

Now it’s time to “cut in” the butter.

Cut your frozen butter into small pieces.

“Cutting” in your butter makes sure that your butter is evenly distributed throughout the dough. This will create little pockets of steam as the scones bakes, making them flakier.

If making your scones by hand, cut your cold butter into the dough with a pastry cutter or fork.

If using a mixer, mix on a medium-low speed for about thirty seconds.

Be careful not to over-mix.

Over-mixing will make your finished scones dense, instead of soft and crumbly….so work with the dough as little as possible.

You want the butter that you see in your dough at this point to be about the size of large peas.

If you are using any optional ingredients—other than herbs or spices which you should have already added to your dry ingredients by now—

 

 

 

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The Liquid Ingredients

Now lightly whisk together your liquid ingredients—the heavy cream, the egg, and any zests or extracts you may be using.

Make a well in the center of your dry ingredients.

Pour the wet ingredients into the dry ingredients.

Mix just until liquid is absorbed.

At this point, your dough should be lumpy, with raggedy edges — not smooth at all.

You do not want to over-mix your dough…

Be very gentle with your dough…otherwise your scones will turn out crusty and chewy.

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Working with the Dough

 

Once you have finished making your dough, refrigerate for at least fifteen  minutes. This will keep your scones from spreading out too much wheever you bake them.

You could even refrigerate your dough overnight at this point and finish making them for breakfast the following morning.

Your goal is to Keep your dough as cold as possible.

Turn the dough out onto a lightly floured counter top or marble pastry board. Using a marble pastry board will help keep the dough cool.

Divide the dough in half.

Sprinkle a pinch of flour on top of each half.

Fold the dough in half.

Turn it 90 degrees. Pat out.

Repeat this folding process five more times….being very gentle with the dough when you are doing this.

Shape each portion into a 6″ circle…about 1″ thick. Use your hands to do this, not a rolling pin.

Cut each circle into six even wedges, using a pizza cutter…making sure that you cut the wedges apart completely.

You could also use your biscuit cutter and cut out circles of dough. If you use a biscuit cutter, remember to push your biscuit cutter straight down instead of twisting it. Otherwise your biscuits and scone won’t rise as tall

If your dough seems too sticky, add a little more flour…but be careful not to add too much excess flour because this will make the scones drier.

If your dough seems too dry, add a couple of tablespoons of heavy cream.

Lift the wedges, one at a time, with either a pie server or a spatula.

Place the wedges about 1/2″ apart on the prepared baking sheet,

Brush the top of each scone with heavy cream or buttermilk. Doing this will give your scones more of a golden brown, extra crispy, and crumbly exterior.

You could also sprinkle some sugar on top to add even more crunch.

 

 

 

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Baking Your Scones

Bake the scones at for about fifteen to twenty minutes,,,until they have about tripled in height…and are  golden brown on the tops and bottoms.

If your scones seem to be browning too fast as they bake, then tent them with aluminum foil.

After this amount of time, stick a toothpick into the center of a scone to see if they’re done. If the toothpick emerges clean, or with a very few moist crumbs, they’re ready. If the toothpick emerges with anything on it, other than perhaps a few crumbs, then let them bake a bit longer.

Remove the baked scones from the oven,

Let cool for a couple of minutes before topping them with any frosting or glaze.

Scones are best served warm, or within a few hours of baking.

If your scones seem to be spreading out too much as they bake, remove them from the oven and press them back into their original shape using a rubber spatula.

Making the Perfect Homemade Biscuits — September 24, 2019

Making the Perfect Homemade Biscuits

The Ingredients

  • 4tsp baking powder
  • 2C flour
  • 2tsp sugar
  • 1/2tsp salt
  • 1/2C butter
  • 3/4C milk

1.The  Baking Powder…Baking powder acts as a leavening agent…meaning that it serves to help the biscuits rise.

 

Baking powder is used instead of baking soda because baking soda is only needed when you are working with an acidic ingredients—such as buttermilk, lemon, or vinegar. So if you choose to use buttermilk instead of regular milk, you will want to used in addition to the baking powder.

Be sure that Is your baking powder is not outdat4ed before using it.

Use only aluminum free baking powder so that your biscuits will not have a metallic tate, 

 

Ir ia important that you bake your dough right away instead of  making the dough and then waiting for a while before you finishing your biscuits. Otherwise, the baking soda will not have the same leavening power.

 

2. The Flour…Choose an unbleached all-purpose flour.

 

3.  The Sugar…Sugar adds a nice balance to the salt.

 

4. The Salt…Salt is pretty much a basic ingredient in any recipe…so why not this one?

 

5. The Butter…There has always been a debate as to whether your butter needs to be ice cold or simply softened. Honestly, either of these will work…but you never want to use melted butter, so don’t try softening it by sticking it in the microwave. Leave the butter out on the counter instead. Let it soften to the point that an indentation is left on the surface of the butter whenever you press your finger into it.

You could use any other type of fat—such as margarine, shortening, or coconut oil—but nothing compares to biscuits made with real butter.

 

 

6. The Milk…Biscuits have traditionally been made using buttermilk instead of regular milk…but you could also use regular milk…much better option, because how many of us actually keep buttermilk in our fridge on a regular basis.

Just remember that using buttermilk will make your biscuits have more of a “tangy” taste and is thicker than other milks…so you may need to adjust the amount used.

 

Another option would b4e to make your own “buttermilk” by adding 1Tbsp lemon juice or white vinegar. 

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Prep Work

Preheat oven to 425.

Line a cookie sheet with parchment paper or a silicone baking liner.

 

 

 

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Dry Ingredients

Whisk together the baking powder, flour, sugar, and salt in a large bowl until well combined.

If  you don’I mix your dry ingredients together well at this point, your biscuits will end up having brown spots on them. So be sure to really stir everything together,,,, more than you think you probably need to,,for at least thirty seconds non-stop with a fork.

 

 

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The Butter

Even though I just said that you could use either cold or lukewarm butter, your best bet is to actually use  cold butter…really cold butter…the coldest butter possible.

Why?

You do not want the biscuits to get too soft before sticking the biscuits into the oven.

The colder the butter is, the more dispersed the butter will end up being throughout the biscuits…and the softer and more flaky your biscuits will turn out.

Freeze your butter for at least twenty minutes before using.

Now either cut the butter into small pieces or grate the butter before adding the butter to your dough…

If you decide to gate the gutter, eave the wrapper on one end. Use this wrapped end to hold the stick of butter as your are grating it.

You can use either your hands tor a bod grate to wotk mix the butter into the dry ingredients. 

Once you finish adding the butter, make a well in the center of your mixture..

As your are working with your batter, ir is important that you handle the dough as little as possible so that your butter will stay cold..

 

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The Wet Ingredients

 

Not only is it important that you use cold milk, you should also use a cold egg and cold mil,

Add your cold milk and cold egg to the well that you  just made in your dry ingredients. Stir with a spoon until the ingredients are combined. Bring your dough together: gently turn before dumping it onto your counter.

Add in a tablespoon of flour your until your dough is just dry enough to handle. The dough should come away clean from your fingers when you touch it, but stick to your fingers if you pinch it.

 

Be careful how much flour you do add thought. If you add too much flour, your biscuits will turn out tough instead of fluffy and light. 

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Rolling Out the Dough

Now that your dough is ready, it’s time to finish making your biscuits.

To roll the dough out, follow the following steps…

First flour the surface where you will be working.

Now dump the dough onto this well-floured work surface.

Sprinkle the top of the dough lightly with flour.

There is much debate as to whether or not to use a rolling pin to roll out your batter.

Many people prefer to simply use their hands, claiming that using your hands to pat the dough to the right thickness will melt the butter in the dough. Regardless which method you end up usingf, it is important that you do this gently.

You want to roll your dough in a 10×9 rectangle.

Now fold the dough in half. Folding the dough like this will create layers in the biscuits.

Roll the dough and fold it two more times.

Add more flour to the surface if doing this becomes too sticky.

Once you finish rerolling and folding your dough, you want to shape it into about a 10″ square that is about an inch high.

 

 

 

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Cutting Out Your Biscuits


Now that you have pressed your dough into a rectangle, it’s time to start cutting our your biscuits, either with a biscuit cutter or glass.

First dip your biscuit cutter or glass in flour.

Cut out as many biscuits as you can with your dough. Go ahead and re-roll the dough as you need to…taking the time to gently knead the dough back together and fold the dough as you did when you were making them the first time.

As you finish cutting out each individual biscuit, place it on a lightly greased or parchment-lined baking sheet…

As you are cutting out this second batch of biscuits, you might want to stick them in the fridge so that they will stay cold.

Never twist your cutter as you are cutting out your biscuits.

Instead press the cutter firmly into the dough and lift. Otherwise, your biscuits will not rise as high.

 

 

 

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Baking Your Biscuits

 

Preheat your oven to 400ºF.

Bake around ten to thirteen minutes…until the tops of the biscuits start turning golden brown…being careful not to overbake.

Brush tops of the biscuits with melted butter as soon as your take them out of the oven.

Serve warm.

 

Making the Perfect French Toast Casserole — September 17, 2019

Making the Perfect French Toast Casserole

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The Ingredients


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Instructions