Yoghurt Week: Mashed Potatoes

Todays recipe featuring yoghurt is mashed potatoes. I have a long-term relationship with mashed potatoes; I have always loved this simple and classic side dish.

Believe it or not, I actually grew up with instant mashed potatoes. Yes, I can see some of you wrinkling your noses at that! Its all I knew at the time, and I loved them. Every once in a while, though, wed go out to eat and Id order *real* mashed potatoes. One restaurant in particular served creamy mashed potatoes with chunks of potato and shreds of potato skins; I loved these the best.

Whenever I made mashed potatoes, after I moved out of my parents house, I made the instant kind. For some reason, I was under the impression that real mashed potatoes were a lot of work and took a long time to cook.

Then I moved to Australia and discovered that there was no such thing as instant mashed potatoes! I had to learn to make the real version. And you know what? It was really easy!

So Ive been making real mashed potatoes for years now. And yes, I still prefer them chunky and sometimes (just sometimes) Ill throw in a bit of potato skin too (not for todays recipe, though!).

Side note about the above photo why is there a teepee in the background? Well, my daughter made it to talk about Thanksgiving in her class last week (we dont have Thanksgiving in Australia, so she wanted to share a bit about it). It happened to be sitting on the table when I was ready to photograph the potatoes. It made me think about Thanksgiving at my grandmas house and how I always loved her mashed potatoes. I arranged the teepee in the background to give it a sort of Thanksgiving-feel. Not sure if it worked, but there it is anyway!

Mashed potatoes do bring back lots of memories for me, come to think of it. My parents used to make the instant version in a white pan that had a red checkered pattern on the outside. The paint was all flaking off the pan, too. I wonder how much paint we actually ate with our potatoes!? Yikes! And of course, of grandmas mashed potatoes at Thanksgiving. I wonder if her potatoes were instant or real? Funny that Ive never asked about them. And how I always ordered mashed potatoes as a side dish at restaurants. My first go at real mashed potatoes. And, mashed potatoes were a huge focal point of my cravings in the early months of my first three pregnancies.

The mashed potatoes I made for todays post are made with 100% real potatoes. Theres a bit of butter, of course, and also tangy Chobani 0% non-fat plain Greek yoghurt. The recipe comes from Chobani Kitchen and will make an excellent side dish for your steak, chicken, pork or lamb.

Just a quick note about the recipe I might have had a bit more potato than was recommended in the recipe as the mash wasnt creamy whatsoever after adding the yoghurt. I had to add a bit of warm whole milk to get a creamier consistency. With the salt and pepper; I didnt even bother to measure. I already know how much seasoning I like in my mashed potatoes.

My advice? Put the instant mash aside, and devote just a few minutes of extra time to making real mashed potatoes. Its easy to make and healthier for you!

Mashed Potatoes
Adapted from Chobani Kitchen
Serves 6

Ingredients
1 1/4 pounds Russet potatoes, peeled and cut into 1-inch pieces
1/4 cup low-sodium vegetable broth, warmed
1/2 cup non-fat plain Greek yoghurt (Chobani preferred), room temp
2 tablespoons melted unsalted butter
1 1/2 tablespoons chopped fresh chives
1/2 tsp salt
1/4 tsp freshly ground black pepper

Method
Bring a large pot of water to a boil. Add potatoes and cook until tender, about 15 minutes.

Drain and transfer potatoes to a large bowl. Pour in warm broth and mash the potatoes. Stir in Chobani, butter, chives, salt and pepper. Serve immediately.

---

Yoghurt Week: Mango Popsicles

Todays yoghurt recipe is another one you can feel good about eating on a hot summer day mango popsicles! With the freshest and best-quality ingredients, these will go down a treat with everyone.

The recipe comes from the big tub of Chobani 2% Greek Yoghurt, but can also be found at the Chobani Kitchen website. I prepared these popsicles in the molds that Chobani Australia sent me along with all that delicious yoghurt (see Yoghurt Week: Banana Bread).

Chobani likes to call these popsicles Mango Frocho Pops, which I think is pretty cute! Theyve replaced froyo, short for frozen yoghurt, with frocho, short for frozen Chobani!

Youll need just four ingredients to bring these popsicles together: Chobani 2% Greek Yoghurt (or good-quality low-fat Greek yoghurt), fresh mangos (frozen will also work), a lemon, and honey. To prepare, simply throw everything in a food processor (a blender will also do the trick), process until smooth and pour into your popsicle molds. Im sure you could also make these in a Zoku Quick Pop Maker as well, which I do actually own, but I wanted to use the special Chobani molds for this post!

We loved the flavor of the Mango Frocho Pops! Im a little picky at times, so Id say the only thing I didnt like was the popsicle was a little bit too icy, rather than creamy. I would owe this to the fact that the yoghurt is low-fat. Perhaps a full-fat yoghurt would yield a creamier-textured popsicle. Feel free to experiment, and let me know how it goes!

**Previous recipes from Yoghurt Week: Banana Bread Macaroni & Cheese Mint Chocolate Chip Frozen Greek Yoghurt Cold Chobani-Sesame Noodles

Mango Popsicles
Adapted from Chobani Kitchen
Makes 4-6, depending on the size of popsicle molds

Ingredients
1 cup low-fat plain Greek yoghurt (Chobani preferred)
1 cup chopped fresh or frozen mangos
1 teaspoon fresh lemon juice
3-5 tablespoons honey

Method
Place all ingredients in a food processor or blender and process until smooth.

Transfer mixture to freezer-pop molds. Freeze until completely firm, about 6 hours. To unmold, dip mold briefly in hot water.

You can also use a Zoku Quick Pop Maker, if you prefer.

---

Mango Popsicles- Durofrios De Mango Recipe - Food.com - 313310 If using fresh mangoes, place a mango on its side on a cutting board. With a sharp knife, cut straight down on either side of the large, flat-sided pit in the middle ... Four Fruit Smoothie Popsicles: Mango, Raspberry Cheesecake ... Recipes for four simple and refreshing fruit smoothie popsicles to keep summer heat at bay: mango/apricot, raspberry/cheesecake, blueberry/coconut, and avocado/kiwi. Mango Lassi Yogurt Pops Recipe - Food.com - 382437 Peel mango and cut fruit away from pit. Discard pit. Puree mango flesh in food processor or blender with orange juice concentrate. In a bowl, stir yogurt until smooth ... 5 Fun Recipes for Healthy, Homemade Frozen Pops Rodale News Chill out, without overindulging, with your own homemade Popsicles. Mango Coconut Popsicles Recipe - Free Diet Plans at SparkPeople 2 c. fresh mango chopped1 c. coconut milk1 c. water4 tbl. organic sugarblend all together in a popsicle mold until frozen.Makes six popsicles. Mango Frozen Yogurt Tasty Kitchen Blog Cilantro Cream Sauce. by Meredith In Sock Monkey Slippers Cinantro Cream Sauce is a delicious tangy, spicy, and refreshing sauce perfect for meats, fish, and ... Strawberry Mango Yogurt Pops - Savory Simple Ive been making homemade pops quite a bit recently. I go through phases where I get major sugar cravings in the evening (these phases seem directly related to carb ... Snack Recipe: Strawberry-Yogurt Popsicles Recipes from The Kitchn ... Summertime! Is there anything better than a cool, creamy popsicle on a scorching hot afternoon? Or for that matter, a scorching hot morning. These fruity yogurt pops ... 3 Homemade Popsicles Fresh Fruit Yogurt and Blueberry Smoothie 3 Homemade and Healthy Popsicles - Fresh Fruit, Yogurt, and Blueberry Smoothie. Easy to make and a perfect summer treat. Honey Fruit Yogurt Popsicles Recipe - Food.com - 431655 A simple, delicious frozen treat, courtesy of the National Honey Board.

Yoghurt Week: Cold Chobani-Sesame Noodles

Yoghurt week is coming along nicely, dont you think? This is day number four and Ive got a good dish for summer to share. I was reluctant to cook the recipe, however, because of my experience with whole wheat spaghetti in the past; it seems to stay more firm than I prefer my pasta to be! Nevertheless, this recipe looked extremely quick, extremely easy and with the addition of Chobani Greek yoghurt, I knew it had to be good.

However, not only was I reluctant about the pasta, I realized that the sauce in the recipe is similar to a satay sauce as it uses peanut butter. Okay, I love peanut butter so much, but I do not like the flavor of satay anything. I had to give it a go though; I had high hopes.

Doesnt it look pretty!

In regards to recipe preparation, I was certainly correct it is so quick and so easy that Im almost positive you could do it with your hands tied behind your back. Well, thats probably stretching the truth a bit, but I assure you, this is like a 15 minute meal here.

I bet you may wonder if I actually liked these noodles, since I dont like peanut butter in my savory dishes. Honestly, I did like it! I could definitely tell there was peanut butter in it, although I couldnt taste much of the Greek yoghurt. Perhaps I was just too focused on the peanut butter flavor, though! If you decide to dedicate 15 minutes of your time to making this recipe, my advice is to eat it as soon as you finish making it. I had some leftover noodles the following day and they didnt taste anywhere near as good as they had when freshly prepared.

Thanks again for stopping by for Yoghurt Week!

**Previous recipes from Yoghurt Week: Banana Bread Macaroni & Cheese Mint Chocolate Chip Frozen Greek Yoghurt

Cold Chobani-Sesame Noodles
Adapted from Chobani Kitchen
Serves 4

Ingredients
2 tablespoons good quality non-fat plain Greek yoghurt (Chobani preferred)
2 tablespoons reduced-sodium soy sauce
2 tablespoons smooth peanut butter
1 tablespoon toasted sesame oil
1 tablespoon unseasoned rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon chili sauce
8 oz whole wheat spaghetti
2 scallions, trimmed, thinly sliced
1/2 small red bell pepper, seeded, thinly sliced
Toasted sesame seeds for serving

Method
Blend yoghurt, soy sauce, peanut butter, sesame oil, vinegar, ginger and chili sauce in blender until smooth.

Cook noodles according to package directions. Pour sauce over noodles and toss.

Add 1-2 tablespoons cold water to thin, if necessary. To serve, sprinkle with scallions, peppers and sesame seeds.

---

Cooking Mela - Pakistani Urdu Recipes Indian Recipes Chicken ... Pakistani and Indian Cooking Recipes, Pakistani Recipes, Indian Recipes, Chines Recipe, Thai Recipes, Soup Recipes, Beryani Recipe, BBQ Recipe, Cooking Videos Food & Drink - How To Information eHow.com Food & Drink: Don't let that next party be a flop. Be the envy of your friends thanks to eHow's entertaining secrets sure to make that next affair a success. Food is ... Foodie Wanderings Last week I took the train up to Melbourne because we ran out of our favourite Brunetti coffee beans :/ But I also wanted to check out a sushi place (called Sushi ... Wheat free eating - janehutchens Wheat free eating People are advised to avoid eating wheat for a number of reasons, and these may be permanent or temporary. For instance, if you have ... Foods and Cooking Methods FAQ Dukan Diet Meals Unsure if a certain food is allowed on the Dukan Diet? Take a look at our FAQs. Recipes - How To Information eHow.com Recipes: Wondering whats for breakfast, lunch, or dinner? Need a side dish or appetizer to serve with your favorite recipe? Find healthy recipes, cooking tips and ... Greenhouse @ Ritz Carlton foodiedoo all about food, and then some! Greenhouse is an award-winning restaurant located at the Ritz Carlton Singapore and it is mainly popular for its buffet servings and champagne brunch. The 43 Types Of Deliciously Famous Soups Of The World Did you know that records of the first types of soups dated back to 6,000 BC? And that the main ingredient was the hippopotamus? Yeah.. its unimaginable but its ... Kitchen Adventures: Italian Honey Cookies (Mostaccioli?) One of the benefits of growing up in an area with lots of Maltese and Italian families was that every year the fiesta would be held at the local church, and all sorts ... Eat Drink Play London As soon as I'd booked my two week whistle stop tour around Thailand, I knew my first stop had to be a trip to the northern town of Chiang Mai, one of the most ...

Yoghurt Week: Mint Chocolate Chip Frozen Greek Yoghurt

Welcome back, yoghurt fans! I hope youve been enjoying Yoghurt Week so far. Todays recipe is one I found while searching for ideas on how else to use Greek yoghurt. It comes from the cookbook of one of the best food blogs around, Sprouted Kitchen. This recipe uses fresh mint, chocolate chips, whole-milk Greek yoghurt and brown rice syrup as the sweetener, and combines it all together to make frozen yoghurt. This is a rather healthy recipe that you dont need to feel bad about indulging in.

Its really creamy and super minty; a perfect ice cream for someone who loves mint! Youll definitely be able to taste that Greek yoghurt tang, as well, but the flavors all work quite well together.

I dont think this is a recipe that is going to please your children, as my mint-loving daughter didnt like it at all! This girl will, literally, immediately consume anything that is flavored with mint. But this frozen yoghurt? She didnt even get past the first bite! So save this recipe for the adults, Im sure that theyll enjoy it as much as I did!

I had a search on Sprouted Kitchens website for more ice cream recipes and found another one using Greek yoghurt and fresh chocolate chip cookie pieces. It looks so sinfully delicious and Im sure Ill be trying this one out next!

**Previous recipes from yoghurt week: Banana Bread Macaroni & Cheese

Fresh Mint & Chocolate Chip Frozen Greek Yoghurt
Adapted from Sprouted Kitchen cookbook & 101 Cookbooks
Makes about 1 litre

Ingredients
1 cup fresh mint leaves
1 cup (240 ml) heavy cream
1/2 cup plus 2 tablespoons (130 ml) brown rice syrup
Scant 1/2 teaspoon peppermint extract
2 cups (480 ml) whole-milk Greek yogurt
2 ounces good quality dark chocolate, finely chopped

Method
Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to combine, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.

Pour the cream mixture into a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to combine. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.

Churn the yogurt mixture in an ice cream maker, following the manufacturers instructions. When the yogurt if finished churning, stir in the chocolate. Serve immediately for a soft-serve like consistency, or transfer to an air-tight container and store in the freezer.

---

Lemon Yoghurt Cake The Waitakere Redneck's Kitchen Whenever I serve this cake and later tell the guest that they were eating a healthy yoghurt cake with no butter, their eyes will open wide in disbelief. Food & Drink - How To Information eHow.com Food & Drink: Don't let that next party be a flop. Be the envy of your friends thanks to eHow's entertaining secrets sure to make that next affair a success. Food is ... A Frozen Yogurt Recipe to Rival Pinkberry's Recipe - 101 Cookbooks An easy wonderfully tangy, not-too-sweet, creamy white cloud of perfect frozen yogurt deliciousness. Chocolate Mint Chocolate Chip Cupcakes with Baileys Frosting ... Blog Posts 2012 (128) Nov 2012 (7) Egg Nog Ice Cream Pie; Tiny Food Party!: The Book and the Party; Introducing: West Elm Market; Butterball Cookbook Plus App ... Vegan Greek Yogurt in stores! - Chocolate Covered Katie The ... Ooh-la-la lactobacillus! As someone who went vegan before the Greek yogurt craze hit, I never had the chance to try Greek yogurt. So even though I never missed the ... Mint Chip Protein Shake - Dairy Free Smoothie - Elana's Pantry Mint Chip Protein Shake, full of hemp seeds and kale to power you through the day. Mint-Chocolate Chip Ice Cream Recipe - Food.com - 9761 Try Mint-Chocolate Chip Ice Cream from Food.com. - 9761 Brownie Batter Frozen Yogurt - Chocolate Covered Katie The ... Healthy chocolate frozen yogurt. Its like eating brownie batter off an ice cream cone!! Coupons Whole Foods Market Here they are: printable coupons from the latest issue of our in-store value guide The Whole Deal! Be sure to pick up the in-store guide for more great money-saving ... Homemade Mint Chocolate Chip Ice Cream Recipe - Food.com - 359222 One of our family favorites for the ice cream machine. Prep time does not include the time for freezing.

Yoghurt Week: Macaroni & Cheese

When I placed all those tubs of Chobani yoghurt (see previous post) in my refrigerator, I didnt expect anyone else to be eating them but myself. But I was surprised to find a tub missing the next day. I knew it wouldnt have been my children; my daughter hates yoghurt, and my two boys only eat regular vanilla yoghurt. I didnt really expect my husband to like it, either. I searched the refrigerator for the missing tub, but it wasnt there; I did, however, discover that it was the pineapple one that was missing. I searched the trash, to try to find an empty tub, but my husband had just put a new trash bag in the bin and it was empty. I wasnt going to search through a full bag of trash to find an empty yoghurt tub. For a few minutes there, I was almost beside myself with this mystery. Where was my missing tub of Chobani yoghurt? I asked my children; they hadnt eaten any of the yoghurt. I found my husband and asked him; he had indeed eaten it. I was surprised! However, I was also disappointed, as at first I wasnt sure if he actually liked the yoghurt. I would have hated for him to waste one of my Chobani yoghurts if he hadnt have liked it. But he actually said it was really nice! I then decided to set aside a few tubs of the yoghurt that he was allowed to eat; the rest were mine. I gave him the strawberry and passionfruit flavors. I kept the mango, peach and blueberry. Although I really wish I could have tried the pineapple.

The recipe Ill be featuring today also uses Chobani 2% Greek yoghurt. Its a recipe straight from the official Chobani Kitchen, and one I wouldnt ever have expected to find yoghurt in. Macaroni and cheese!

This is an extremely simple and straightforward recipe that uses two different types of cheese cheddar and gruyere and, of course, Greek yoghurt. The results were excellent; certainly the best mac n cheese Ive ever made. It was so excitingly cheesey and creamy, and the tanginess of the Greek yoghurt again, as with the banana bread in yesterdays post, just brings this normally average dish to life.

My advice? Stop buying that brand of macaroni and cheese in the blue box that comes with some odd-orange colored cheese mix powder, and make this your go-to mac n cheese. Itll be much healthier, as its loaded with calcium from all that cheese and yoghurt, plus Chobani also contains a hearty helping of protein. You couldnt ask for much more from macaroni and cheese because this particular recipe just keeps on giving!

This ones bound to be a family mealtime favorite!

Remember to come back tomorrow for yet another recipe featuring yoghurt!

**Previous recipes from Yoghurt Week: Banana Bread

Macaroni & Cheese
Adapted from Chobani Kitchen
Serves 6-9

Ingredients
6 tablespoons unsalted butter, divided
1 cup unseasoned breadcrumbs
1 3/4 cup whole milk, warmed
1/4 cup plain flour
1/4 teaspoon freshly grated nutmeg (or ground nutmeg)
1/4 teaspoon freshly ground black pepper
2 cups grated cheddar cheese
1 cup grated gruyere cheese
8 ounces (225g) elbow macaroni
1 cup good quality low-fat Greek yoghurt, Chobani preferred

Method
Preheat oven to 375F. Grease a 2-quart baking dish with 1 tablespoon butter and set aside. Melt 3 tablespoons butter and stir in breadcrumbs. Set aside

Melt remaining 2 tablespoons butter over medium heat. Whisk in flour and stir constantly for 1-2 minutes, then slowly pour in warmed milk, whisking constantly to avoid lumps. Continue to cook until mixture is thick, 2-3 minutes. Turn off heat and stir in nutmeg and pepper, then added cheeses and stir to melt. Set aside.

Cook macaroni as per instructions on the box. Drain and stir pasta into cheese sauce along with Greek yoghurt. Transfer to prepared dish, top with the breadcrumbs (you night not need to use all the breadcrumbs; I had heaps leftover) and bake until browned, 30 minutes. Cool 5-10 minutes before serving.

---

Yoghurt Week: Banana Bread

Hello, and welcome to yoghurt week at the Sweetest Kitchen! What does this mean? It means that Im going to be posting a recipe featuring yoghurt each day this week. If you love yoghurt and incorporating it into your baking and cooking, then this is the place you want to be.

Ill first clue you in as to why theres even a yoghurt week in the first place. Its all thanks to Chobani Australia (and Kristy, from Southern In-Law, who passed my details on to Chobani!)! Chobani Australia contacted me a few weeks ago and offered to send me some of their Greek yoghurt to sample. Of course I accepted the offer, but I didnt expect to receive a gigantic box full of 12 pots of fruit-flavored Greek yoghurt, a huge tub of plain Greek yoghurt, a set of popsicle molds, and an organic cotton oven mitt and apron! I was speechless and feeling extremely lucky to have received this generous gift. I was especially excited about the oven mitt too how did they know that I was in dire need of a new oven mitt? I actually almost bought one a few days earlier, but decided against it. This Chobani-branded oven mitt is a real winner, so Im glad I didnt buy the one I was looking at before.

Anyway. Im going to kick yoghurt week off with the very first recipe I baked using Chobani Greek yoghurt banana bread! Or is that, CHOnana bread?

The recipe is based on one from Martha Stewart, I just replaced the sour cream in her recipe with Chobani 2% Greek yoghurt, and added an extra banana (the smallest one from the bunch). And let me tell you, Ive made so many loaves of banana bread in my life that I thought were delicious, but they were nothing compared to this CHOnana bread. Ill never be baking any other banana bread recipe again, as this one is just out of this world.

Even the batter was irresistible.

The bread was so moist and bursting with the flavor of bananas. Pecans were a wonderful addition. You wont be able to tell this has yoghurt in it, but I guarantee youll be able to taste a slight tang. It brings the bread to life and makes it stand out from all the other recipes Ive tried.

If youre after the perfect banana bread recipe, give this one a go it wont disappoint! Use Chobani brand yoghurt if youre able to; otherwise, aim for a good quality, thick and creamy Greek yoghurt.

Thank you for having a look at the first recipe of yoghurt week! I hope to see you back tomorrow for the next one!

Banana (CHOnana) Bread
Adapted from Martha Stewart
Makes 1 loaf

Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (generously rounded!) mashed very ripe bananas
1/2 cup good-quality Greek yoghurt (Chobani 2% preferred)
1 teaspoon vanilla
1/2 cup chopped pecans

Method
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, yoghurt, and vanilla; mix to combine. Stir in pecans, and pour into prepared pan.

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

---

Banana Nut Bread With Yogurt And Whole Wheat Flour Recipe - Baking ... low-cholesterol banana bread ... What's a Cookbook? You can save and organize your favorite recipes into FREE online cookbooks. Banana Bread with Greek Yogurt - Caf Terra Come on in, Have ... Last week I was talking with my Mother-In-Law, and she said she was looking for a banana bread recipe on my site. I realized at that moment that I have never posted a ... Healthier Yogurt Banana Bread Recipe - Food.com - 208920 This is an adaptation of Sour Cream Banana Bread which I posted, then found out it was a duplicate. The difference is you use yogurt instead of sour cream. You may ... Buckwheat-Yogurt Banana Bread Guilt-Free) Recipe - Food.com - 367736 What's a Cookbook? You can save and organize your favorite recipes into FREE online cookbooks. Create as many as you want! Yogurt Banana Bread Fake Ginger One of my all-time favorite foods is FAGE Total plain Greek yogurt. I love it in the morning or as a snack with lots of fruit and granola on top but I also Closet Cooking: Strawberry Greek Yogurt Banana Bread During the summer I tend to make a lot of quick breads and that is because there are so many fruits and vegetables that are available that make really good quick breads. Greek Yogurt Strawberry Banana Bread The No Sugar Sweet Life A blog about all the makings of a happy healthy life... no sugar added. Greek Yogurt Banana Nut Bread - Moist and Lowfat Recipe Recipe for Greek Yogurt Banana Nut Bread - simple, moist, delicious quick bread with Greek Yogurt & applesauce to cut calories but not taste. Ingredients, Inc.Banana Bread with Greek Yogurt Ingredients, Inc. Banana Bread with Greek Yogurt October 11, 2010. This is my go-to Banana Bread recipe. What I love it about it is that I dont need a mixer, and its as easy as ... Daily Garnish Blog Archive Blueberry Greek Yogurt Banana Bread. What do you do when the bananas are turning black on your counter? You bake, of course! This latest loaf of bread is a healthy alternative to traditional breads ...

Banana Cake With Lemon Cream Cheese Frosting

Ive had a real thing for banana breads and cakes lately. In fact, I just now took a loaf of banana bread out of the oven before I sat down to write this post about banana cake. Bananas have been abundant in our kitchen, leading to some quite ripe bananas here and there. Im not sure what you all do with over-ripe bananas, but I immediately start searching for a banana bread or banana cake recipe; one that I havent used before or one that calls for ingredients that I have on hand already. I came across a highly-rated banana cake recipe on my go-to recipe site, taste.com.au, a while ago and had bookmarked it.

Last week, when I was faced with a handful of soft, black-spotted bananas, I turned to this recipe. Its super quick and easy, and in no time, youll be enjoying a delicious banana cake.

Some of the reviews of this recipe said the cake was too sweet and the reviewers had reduced the amount of sugar. I took their advice and only added 225g of sugar, instead of 315g. Just make sure your bananas are really over-ripe, and they will provide extra sweetness so that you could probably cut down on the sugar a little bit more if you like. The only other change I made was to use 3 medium bananas instead of 2 large.

Okay, Ill admit, I didnt actually make the frosting. I used the brand new lemon cream cheese frosting from Philadelphia, which I also used to frost these red velvet zombie Halloween cupcakes. The frosting was a perfect match for banana cake, as well as the red velvet cupcakes! It made the preparation time for this cake even less.

The recipe uses buttermilk, but if you want to cheat, remember that you can make your own buttermilk by using 1 cup of regular milk and 1 tablespoon of either fresh lemon juice or white vinegar. Give a gentle stir and let it sit for 5 minutes. Then measure out how much is needed for the recipe.

The cake was nice fresh from the oven, but I actually preferred it cold, straight from the refrigerator! The refrigerator makes the cake firm and the firmness seemed to suit the cake well, if you know what I mean? The photos I am showing you in this post is of the cake fresh from the oven, when it was fluffy and soft. The cake has an obvious firmer look when served cold from the refrigerator.

I normally dont make the same recipe twice, but this cake is a real winner and Im sure Ill be making it again. Its just the thing for a morning or afternoon tea with coffee and a couple of friends.

Do you have a go-to recipe for sharing with friends that everyone loves? If you dont yet, try this cake; Im sure it will be loved!

Banana Cake With Lemon Cream Cheese Frosting
Adapted from taste.com.au & Australian Good Taste magazine, September 2007
Serves 8

Ingredients
Melted butter, to grease
125g butter, at room temperature
225g caster sugar
1 1/4 cups mashed overripe banana (about 2 large bananas)
2 eggs
1 tsp vanilla extract
100ml buttermilk
225g self-raising flour
1/2 tsp bicarbonate of soda
1 banana, extra, to decorate
Fresh lemon juice, to brush
250g tub Philadelphia Lemon Cream Cheese Frosting

Method
Preheat oven to 180C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper.

Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined. Add the buttermilk and process until combined.

Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture.

Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.

Frost the cooled cake with Philadelphia Lemon Cream Cheese Frosting (or prepare the original frosting recipe used with this cake). Peel and thinly slice the 1 extra banana and brush 1 cut side of each slice with lemon juice. Arrange the banana slices, lemon juice side up, around the edge of the frosting to serve. Serve immediately. Store leftovers in the refrigerator 2-3 days.

---

Banana Cake with Cream Cheese Frosting Recipe MyRecipes.com Cake: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 4 tablespoons unsalted butter, at room temperature; 2 tablespoons canola oil; 3/4 cup sugar Banana Cake With Cream Cheese Frosting Recipe - Taste.com.au Banana cake with cream cheese frosting recipe - Preheat oven to 180C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and ... Best Ever Banana Cake With Cream Cheese Frosting Recipe - Dessert ... This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275 sounded a little low, but this cake baked up (and rose) beautifully in ... Blueberry Banana Cake with Lemon Cream Cheese Frosting - your ... Note: Did you notice? I have added a new Printable Recipe link with my recipe posts. You can now easily print just the recipe without having to print the whole ... Banana Nut Cake With Cream Cheese Frosting Recipe : Paula Deen ... This is the third time I have made this cake and it never disappoints. The 3 layers make it elegant. It is officially a family favorite!!! ... This cake was very ... Banana Cake with Cream Cheese Frosting Bake or Break The frequency with which I bake with bananas is dependent on how many we buy that go uneaten. When I see them get to that lovely, ripe, baking stage, I start scouring ... Banana Layer Cake with Peanut Butter Cream Cheese Frosting Once ... As I mentioned in my recap of my birthday weekend, my twin sister Genevieve and I always look forward to making our own separate cakes for our shared birthday. Banana Cake with Rum Cream Cheese Frosting Dulce Dough Recipes What's the difference between banana cake and banana bread? That is what my family discussed as we tried this cake for the first time. The only real differences we ... Banana Layer Cake with Lemon-Cream Cheese Frosting Recipe ... MyRecipes recommends that you make this Banana Layer Cake with Lemon-Cream Cheese Frosting recipe from Cooking Light Banana Cake with Cream Cheese Frosting Baking and Cooking Blog ... Do you have some ripe bananas that aren't good for anything other than baking? Are you tired of the same old banana bread? Then keep reading! I had

Adriano Zumbos Box Mixes Review

A lot of you may not know who Adriano Zumbo is; hes a very famous patissier here in Sydney. Hes been featured on MasterChef Australia where contestants had to bake and prepare his wild desserts, including an outrageous croquembouche, a macaron tower of olive, beetroot and raspberry macarons, and an unbelievable gingerbread house. You can even buy these things from his shop, but youll have be prepared to pay from $105 for the croquembouche and $400 for the macaron tower!

Recently, what Adrian Zumbo has really become famous for is his macarons. He makes such bizarre flavors that hes created a Zumbaron craze. Zumbaron is a combination of his last name, Zumbo, and macaron. If you live in or near Sydney, you can find these Zumbarons in the brand new Zumbaron trucks sort of like a food truck, only selling macarons! I think this is pretty cool and one day Ill have to get myself into Sydney to stop by one of these Zumbaron vehicles.

Adriano himself looks to be a fun, quirky guy who is a child at heart, but he takes his desserts pretty seriously. I was surprised to see box mixes with his name on them in my grocery store a couple of weeks ago because this just didnt seem like something he would do. At $7.80 per box, I was reluctant to try the macaron mixes, but I snapped up a salted caramel one. The next time I was at the shop I bought the brownie mix. Ill start with a review of the macarons.

I was expecting these macarons to turn out quite well. Despite having issues with Donna Hays macaron box mix, I had higher hopes for Adriano Zumbos. What I absolutely love about Adrianos mixes is that there is a video available online at every step of the way. Simply visit his website, or use a QR scanner on your smartphone to scan the QR code that is printed on the box. The videos are high quality, as well as being clear and easy to understand. With the macaron mix, it comes with meringue mixture, almond mixture, caramel filling mixture, 2 large piping bags and a cardstock circle template to trace circles on the baking paper. All you need to add is plain water to the meringue mix, and butter to the caramel filling.

Using Instagram, I documented my time spent making these. Making macarons is usually quite easy, its just the technique and knowing when to stop mixing that makes macarons so tricky. I watched Adrianos video of the mixing step a couple of times and felt confident about the way I was doing it. I piped the mixture onto the circles I had traced and let it set for 10 minutes, as per instructions. However, I do know that you should be able to touch the macaron batter without having the batter end up on your finger, and after 10 minutes, it was still leaving batter on my finger. I let the trays set another 20 minutes, then put them in the oven.

Here is where I was going against my gut feeling. The instructions said to bake the macarons at 160C. In my experience, that temperature is too high. However, I still had faith in Adrianos instructions, so 160C it was. Within minutes, though, the macarons had risen quickly and the top of each macaron had cracked. None of the shells developed feet. Definitely, the oven temperature was too high. This batch of 24 macaron shells was obviously ruined. The photo of this batch is in the collage below, bottom left. I took this batch out a bit too early as well, so they were a little under-baked.

For the next batch of macarons, I lowered the temperature of the oven by 30 degrees and also stuck a wooden spoon in the oven door (something Ive done previously for macarons). This batch did better, although I still got some cracked shells. None of these shells developed feet, either. The photo of this batch is in the collage below, bottom right. I also noticed that the macaron shells were very orange, while the photo of the macaron on the box was a light caramel-color.

I tried to think of anything I could have done wrong, other than the oven temperature. I felt confident that I had mixed the batter properly, though.

I was very disappointed with my shells, but I still prepared the filling and sandwiched the macarons together. I expected them to taste nice, but I wasnt even impressed with that either. The filling tasted more like butter than caramel. I was expecting these macarons to be so delicious; it was a huge let-down.

I am reluctant to give this box mix a thumbs-down because I do know of people who have had success with it, but it just hasnt worked for me. I was thinking Id give these salted caramel macarons another go a few months down the road, but after tasting them, I think Ill pass. I was so disappointed that I didnt even bother to take photos of them with my real camera!

Now, just to prove to you that I have made macarons before, from-scratch, here are the first ones I ever made Nutella/coffee macarons, matcha macarons, chocolate/peanut butter macarons, and my favorite were these lemon macarons (I know all those posts are missing photos, I promise Ill get them up sometime in the next 24 hours!). With the experience Ive had of Donna Hays and Adriano Zumbos macaron mixes, I think Ill just stick with homemade macarons from now on!

Youd probably think that Adrianos brownie mix turned out just as bad as the macarons, but it was the complete opposite. I really loved the brownie mix. I hate to keep comparing Donna Hay and Adriano, but Adrianos brownies were heaps better than Donnas.

There are also video instructions for the brownies, but I certainly dont need to watch instructions to make brownies; this is like second nature to me! This box comes with the brownie mix, which includes white chocolate chips, and a separate packet for chocolate chunks. I under-baked these slightly and they were so deliciously and sinfully gooey. They became quite hard by the next day and I did not like them cold. I heated up them in the microwave, just until the chocolate was gooey again, and they basically tasted like they were fresh from the oven. Id definitely make this box mix again.

I would still recommend giving Adrianos mixes a go, if you have a spare $7.80 to spend on a gourmet packet mix. If youre having trouble deciding between Donna Hays and Adriano Zumbos, Id not hesitate in telling you to buy Adrianos!

If youve prepared Adrianos macaron mix either the salted caramel or passionfruit, please, leave a comment and let me know how they turned out; Id love to hear about it!

---

The Da Vinci Code (2006) A murder inside the Louvre and clues in Da Vinci paintings lead to the discovery of a religious mystery protected by a secret society for two thousand years -- which ... Swept Away (2002) - IMDb Directed by Guy Ritchie. With Madonna, Adriano Giannini, Bruce Greenwood, Elizabeth Banks. A snooty socialite is stranded on a Mediterranean island with a communist ... Mariner Deck Solutions The Marine Fiberglass Experts Specializing in Bait tanks and leaning posts. 40 Days and 40 Nights in Paris: A preview of the new Adriano Zumbo ... So the story goes, I was in Adriano Zumbo's bedroom but more on that later. And what was I doing at his house? Getting a preview of his new collection: 40 Days and 40 ... The Ready Mix Sessions with BiG AL - ReadyMix Records Ready Mix Records proudly presents the Ready Mix Sessions. Born from our passion, love and dedication to underground music, the Ready Mix Sessions will introduce ... Lindt macarons vs Adriano Zumbo macarons - Chocolatesuze - Sydney ... Lindt macarons vs Adriano Zumbo macarons. But oh arent the cakes at Adriano Zumbo just simply gorgeous? Too pretty to eat but so so delicious. Beatles Import Music CD - ... SilverDisc Records specialized in import and rare collectibles music cd from Japan and Europe. The Lone Baker - Journal The Walking Gingerbread Men (Zombie Apocalypse Cupcake) Join me on Facebook. Zombies, Zombies, Zombies; I've read 'World War Z: An Oral History of the Zombie War', I ... New Parthenon Restaurant - Downtown Detroit - Detroit, MI (313) 963-8888 "Since our favorite Greek restaurant was demolished to make room for a new "walkway" to a parking lot... we had to find another to replace it ... San Jose 72 Pilot Pilot. 1.- Just a smile 2.- Lucky for some 3.- Girl next door 4.- Lovely lady smile 5.- Sooner or later 6.- Dont speak loudly 7.- Over the moon

Peanut Butter Chocolate Chip Blondies

Before I begin this post, I just want to apologize for the lack of updates in recent weeks. We have been having a stressful time at home and even went through the process of changing schools for my daughter, which consumed heaps of time and energy. I had complete bakers block, but Im getting back in the swing of things and hope to bring you more delicious recipes. Now, on with the post

If youre on Pinterest, you may have seen a certain recipe of mine floating around there. These peanut butter chocolate chip blondies I made a year ago have went viral on Pinterest. It only happened recently; previously these homemade chocolate peanut butter cups were the most popular recipe on my blog, with visitors coming mostly from Pinterest or FoodGawker. Im not even sure how they were so popular as I think the pictures for those chocolate peanut butter cups are just terrible! Well, as the blondies have been earning my blog thousands of visits from Pinterest each week, I decided to do a recipe-flashback post by baking the blondies again and, hopefully, taking better photos.

I have to be honest and say that this isnt particularly one of my favorite recipes; it seems that I raved about this recipe in the original post, but it just didnt do the same for me the second time around. It was just okay. Its quick and easy and its one of those recipes where you probably already have everything to make it in your pantry. The blondies, when finished, taste great, but only fresh from the oven, in my opinion. Once they cool, they start to become too firm and stale rather quickly. You must make sure theyre eaten before the end of the day after baking, Id recommend. This is something I also pointed out in my first post about these blondies.

Its not the sort of recipe that will absolutely wow you, but they do have a gorgeous, brownie-like flaky top.

And those gooey chocolate chips? You simply cannot beat that.

Another must for this recipe you must not overbake the blondies. In doing so, you would lose that overall gooey-ness that youve come to expect from a blondie. The same goes for brownies as well. No overbaking!

Im not sure if these photos are any better than my originals, with the red and white stripey plate, but I had a lot of fun baking this recipe again and taking the photos. And Ill admit, I actually messed up the recipe by adding double the amount of butter! I have no idea how I managed that, but luckily I had enough ingredients to start over. You wouldnt believe how greasy-looking the batter looked! I had actually prepared the entire recipe and was trying to spread the batter out in the pan when I noticed something was really wrong. It was so greasy and wouldnt spread out properly. Im just glad I noticed it before I placed it in the oven!

Anyway, if youre craving peanut butter and chocolate, or just simply something sweet, by all means, give this recipe a go. Just dont expect it to knock your socks off just because its been viral on Pinterest! If you decide to bake a batch, let me know what you think!

Note that I have halved the original recipe to fit in an 88-inch square pan.

Peanut Butter Chocolate Chip Blondies
Adapted from Handle The Heat & My Kitchen Addiction
Makes about 16 squares, depending on how big you cut them

Ingredients
1/2 stick unsalted butter
1 cup brown sugar
1/4 cup natural peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk or semi-sweet chocolate chips (I probably used closer to 1/2 cup!)

Method
Preheat the oven to 350F. Grease an 88 square pan and set aside.

In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool.

Meanwhile, combine the flour, baking powder, baking soda and salt in a large mixing bowl.

Add the egg to the butter & sugar mixture and mix well. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter. Fold in half the chocolate chips, reserving the rest for sprinkling on top.

Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the chocolate chips and lightly press them into the batter.

Bake for 25 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan. Cut into squares and serve.

---

Peanut Butter Frosted Chocolate Chip Blondies. How Sweet It Is Yesterday was Mr. How Sweet's favorite day of the year - Derby Day. It was also one of my favorite days - mint julep day. Unfortunately, Mr. How Sweet peanut butter chocolate chip blondie hearts. rolo stuffed peanut butter cookies. Coming as no surprise to you, I'd like to share the fact that I seriously love to make cookies. Similar ... Peanut Butter-Chocolate Chip Pie Bake or Break Summer is most assuredly the season for no-bake desserts and cold desserts. Not only is it nice to get a break from the hot oven, but those cold desserts are lovely ... Chocolate Chip Peanut Butter Cup Cookie Sandwiches Chocolate Chip Peanut Butter Cup Cookie Sandwiches. A peanut butter cup sandwiched between 2 warm chocolate chip cookies. Triple Layer Chocolate Chip-Fudge Brownie-Peanut Butter Blondie ... Triple Layer Chocolate Chip-Fudge Brownie-Peanut Butter Blondie Bars makes one 9 x 13 pan the chocolate chip layer (taken from my deep dish whole Sweet and Salty Peanut Butter Chocolate Chip Blondies A Dash of Sass A peanut butter blondie studded with salted peanuts and chocolate chips. Whole wheat, naturally sweetened and totally vegan! Addictive and delicious. Peanut Butter Chocolate Chip Cake Bake or Break I dont have the data to back it up, but I would venture to say that peanut butter and chocolate has to be one of the most popular flavor combinations out there. Chocolate Chip Peanut Butter Balls Bite-sized oatmeal peanut butter balls make them in 5 minutes or less! Peanut Butter Chocolate Chip Blondies Recipe Two Peas & Their Pod Soft, chewy, peanut butter blondies with chocolate chips. Everyone needs this easy and delicious blondie recipe. Naturally Sweet Recipes: Peanut Butter Chocolate Chip Blondies Peanut Butter Chocolate Chip Blondies Print Recipe 1 cup Unsalted Butter, softened 1 cup Natural Creamy Peanut Butter 1 1/2 cups Coconut Sugar