Spiced White Chocolate Chip Pecan Cookies

Believe it or not, its Christmas time again! That means its time to start planning your Christmas baking. There are so many Christmassy recipes out there that you may be having trouble trying to decide what to bake. Well, let me help with your decision by recommending that you add these spiced white chocolate chip pecan cookies to your baking list!

These unsuspecting-looking shortbread-like cookies have the warm flavors of cinnamon and nutmeg with chunks of pecans and white chocolate. They smell delicious baking in the oven, and taste even more delicious with a hot cup of coffee or tea.

Is there something special that you, or your family, bake each year at Christmas? If not, let these spiced cookies be the start of a new Christmas tradition!

To me, Christmas baking means grandmas delicious pies. She would make the same pies at Thanksgiving and Christmas sugar pie (thats what she called it, but I think it was pecan pie), oatmeal pie and pumpkin pie. Shed also throw in a fruit cake as well, of course. Grandma doesnt make these pies anymore though, as theyre just too much work for her these days, but theyre the first thing I think of when Christmastime comes around.

My family and I (my husband, kids and I, I mean) dont have any Christmas traditions at all, but I aim on starting some this year. I think Ill make a nice lunch for when nana comes over, and well bake and decorate gingerbread men with the kids. Although, Im not sure yet how Ill distract the kids from their new toys long enough to make gingerbread men!?

Anyway, the recipe for these lovely little cookies comes from a Philadelphia Cream Cheese + Cadbury Chocolate recipe book. Here in Australia, they were offering this cookbook for free if you bought 3 Philly products, but I cant find anywhere to actually buy it without buying the Philly products. And yes, there is cream cheese in these cookies! If you dont like cream cheese, dont fret, as you cant taste any cream cheese. In fact, Im not even sure what purpose the cream cheese serves in this recipe, as I cant taste it, and I cant work out if its affected the texture of the cookies, which is a sort of melt-in-your-mouth shortbread texture. Whatever purpose it is, these cookies are really delicious and I highly recommend baking a batch!

Spiced White Chocolate Chip Pecan Cookies
Adapted from Simply Heaven: Chocolate
Makes 40-50

Ingredients
200g unsalted butter, softened
125g cream cheese (from a block), softened
3/4 cup caster sugar
2 teaspoons vanilla bean paste (or pure vanilla extract)
2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
pinch salt
1/3 pecans, finely chopped
100g white chocolate, finely chopped
1 1/4 cups pecans, extra, finely chopped

Method
Beat butter, cream cheese, sugar and vanilla with an electric mixer until smooth. Sift in flour, spices and salt and stir until combined. Add the 1/3 cup pecans and chocolate and mix well.

Lightly knead the mixture until smooth, then divide in half. Shape each piece of dough into a 25-cm log. Wrap each log in plastic wrap and freeze for 15-20 minutes to firm before rolling each log in the extra pecans to coat. Cut the log into 1-cm thick slices and place onto baking paper-lined baking tray.

Bake in a preheated oven at 180C for 18-20 minutes or until cooked and lightly golden. Stand for 10 minutes before placing on a wire rack to cool.

---

White Chocolate Chip Pecan Cookies Recipe - Food.com - 442892 This is a yummy cookie recipe! The pecans and white chocolate are so nice together! A nice change from regular chocolate chip cookies. Cooking time actually depends ... White Chocolate Pumpkin Spice Cookies Tasty Kitchen Blog Pumpkin Spice Cookies studded with White Chocolate Chips! I mean really, what gets better than that? Now that fall is officially here, its all about the baking. Hot Chocolate Triple Chocolate Chip Cookies Tasty Kitchen Blog Garlic White Bean Basil Hummus and Homemade Toasted Pita Chips. by Monique of Ambitious Kitchen. The best hummus ever. Youll also never go back to buying pita ... sugar & spice: Red Velvet White Chocolate Chip Cookies The end of the semester is upon us and I am soooo ready for this break! I have honestly been blessed with some really great students this year, and I ... White Chip Chocolate Cookies - Very Best Baking Delicious and stylish White Chip Chocolate Cookies are ready in less than 1 hour. Perfect choice for entertaining. oatmeal, chocolate chip and pecan cookies smitten kitchen A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook. Frosted Maple Pecan White Chip Cookies - Very Best Baking These pretty Frosted Maple Pecan White Chip Cookies are flavored with maple and vanilla morsels and topped with a simple maple frosting. Easy to make, yet elegant ... white-chocolate-chip spice cookies - Recipe.com A spice cake mix takes the work out of mixing the dough for these yummy cookies. Cranberry White Chocolate Chip Cookies Cookie Recipes Brown ... Slightly crispy on the outside and chewy inside, these cookies are full of flavor and very festive! Joy the Baker Oatmeal Pecan Chocolate Chip Cookies Joy the Baker makes oatmeal chocolate chip pecan cookies.

Yoghurt Week: Chocolate, Peanut Butter & Banana Smoothie

Here we are, at the end of yoghurt week already. That really flew by, but I hope youve discovered a new recipe or two along the way.

Ive saved my favorite yoghurt recipe for last. It is originally from Chobani Kitchen (as a lot of my previous yoghurt recipes have been), but as Chobani vanilla Greek yoghurt isnt available in Australia (why!?!) as of yet, I decided to just use regular vanilla yoghurt. In so doing, I also reduced the amount of added sweetener in the recipe. So lets see what our final recipe is

Its a delicious chocolate, peanut butter and banana smoothie! It was absolutely scrumptious, and Ive made it a few times in the past week. Its another simple recipe, as the previous yoghurt recipes have been, and is quite healthy, so you dont have to feel bad about indulging in this yummy smoothie.

To prepare it, you first need to peel and slice a banana into about 1-inch (or thereabouts) thick slices. Place the slices on a plate or tray that is lined with baking paper, and freeze for 1-2 hours. When ready, place the banana, chocolate soy milk (regular chocolate milk would work too), peanut butter, vanilla yoghurt (or Chobanis vanilla Greek yoghurt!) and a touch of honey in a blender and process until smooth. Personally, however, I found that my stick blender (immersion blender, whatever you want to call it) did a brilliant job at completely pureeing that banana; I dont have a blender so on my first go with the recipe I actually used a food processor. With this method, I still had a few chunks of banana that just wouldnt smooth out, which reminded me about my stick blender. Ill be using that from now on.

Just a side note that I used *rounded* tablespoons of peanut butter (you can never have enough peanut butter, am I right?), a rather ripe banana and less than a tablespoon of honey. I thought it was one of the best smoothies Ive ever tasted!

The recipe will serve up two generous helpings, so make sure youve got someone to share it with!

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

Chocolate, Peanut Butter & Banana Smoothie
Adapted from Chobani Kitchen
Serves 2

Ingredients
1 cup vanilla yoghurt (Chobani vanilla Greek yoghurt preferred)
1 cup chocolate soy milk, chilled
1 ripe banana, frozen
2 tablespoons smooth peanut butter
2 tablespoons honey (optional)

Place all ingredients in a blender and blend until smooth. Pour into two tall glasses and serve immediately.

---

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.

---