Yogurt Oatmeal Waffles

 

Good Morning — Don’t you love weekend breakfasts?? — mugs of tea, lazing at the table, and waffles, hot from the waffle iron.  Here’s a hearty waffles laced with oatmeal and so moist from plenty of yogurt.

YOGURT OATMEAL WAFFLES
1 1/4 cup flour
1/2 cup oatmeal (whole oats, not quick cook)
1 tab. baking powder
3/4 tsp. salt
3 eggs
1/4 cup canola oil
1/4 cup brown sugar
1  1/2 cup unflavored yogurt

In mixing bowl, stir together the flour, oats, baking powder and salt.  Then mix in the eggs, oil, brown sugar and yogurt.  The batter will be thick and a little lumpy from the oats.

Cook in a waffle iron that has been sprayed with cook spray according to the directions on your iron (mine cooked for 7 minutes).

Serve them up with maple syrup and fruit– breakfast beautiful!!

Fresh Strawberry Yogurt Cake

Hello there–  This fruity cake is a bundt cake made by someone who’s kitchen is without a bundt pan.
So it’s a little plain, no nice rounded bumps and ruffles– but just as delicious.  Now and then I think I should buy a bundt pan– but my kitchen cupboards are full, really full.  I think I’ve hit my cake pan limit.
This is a tender, super moist cake, spiked with sweet berries and covered with a sweet glaze.  I think you’d love it while the berries are fresh and sweet right now.

FRESH STRAWBERRY  YOGURT BUNDT CAKE

3 cups strawberries, cut into chunks (about 16 oz.)
1 cup (2 sticks) butter, room temperature
2 cups sugar
3 eggs
1 tsp. vanilla
2  1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup unflavored yogurt
1 cup powdered sugar
2 to 3 tab. milk

Clean and cut the strawberries into little chunks. Pat dry with a paper towel. Set aside.

In a large mixing bowl, use an electric mixer to beat together the butter, sugar, eggs and vanilla.  then beat in the flour, baking powder and salt.  Finally beat in the yogurt.  Then stir in the strawberries with a wooden spoon until they are spread all through the stiff batter.

Spoon the batter into a bundt pan (or tube pan) that has been sprayed with cooking spray.  Bake the cake at 325 degrees for 60 to 70 minutes until a thin knife inserted comes out clean.

Let the cake sit in the pan and cool for about an hour before you turn it out onto a plate.

With a fork whisk together the powdered sugar and 2 tablespoons of milk.  If it’s too thick, add another tablespoon of milk.  Drizzle over the cake– and it’s beautiful and ready to eat!

Yogurt Banana Muffins

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Good morning!  I’m still here in San Francisco with Baby Lois and her dear parents, Ani & Brian.  This morning I grabbed her early and she laid in her rocker in the kitchen and “helped” me make banana muffins for breakfast.  The sun was shining in the windows and she just squirmed and made her little “turkey sounds” while I mixed and stirred.  It was a fine time in the kitchen!

5175kwhmhl-_sy346_These muffins are from one of my very very favorite bloggers– Shannan Martin Writes.  She’s funny and fresh and has so much to say about family and faith and seeing the beautiful in every places.  She occasionally puts a recipe out there–  AND she recently published her first book– well worth reading, Falling Free, Rescued from the Life I’d Always Wanted .

The muffins (back to the real subject here) are tender and spongy and pretty on your plate–with a sweet crunchy coating on top.   A great start to your morning.

YOGURT BANANA MUFFINS
2 smashed bananas
2/3 cup sugar
1 cup unflavored yogurt
1 egg
1/4 cup canola oil
1 1/3 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup walnuts or pecans (or a bit more if you love nuts like I do!)

topping:
1/4 cup sugar
1 tsp. cinnamon

Smash the banana with a fork in a large mixing bowl.  Stir in the sugar, yogurt, egg and oil.  Then mix in the flour, baking powder, salt, cinnamon and nuts just until it’s all blended.

Spoon the thick batter into a muffin tin lined with paper liners.  Makes 12 pretty muffins.  Mix together the 1/4 cup sugar and 1 tsp. cinnamon and then sprinkle it over the unbaked muffins.

Pop them into the oven and bake them at 350 degrees for 18 to 20 minutes, until they are nicely browned and springy to the touch.  Best warm with mugs of tea and sunshine coming in the windows!

And I just can’t resist putting up a photo of my baking buddy– Baby Lois!  (I’ll really try not to over do it on baby pictures!!)
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Here she is sleeping– it’s what she does best!

Blueberry Frozen Yogurt & Cream Cake

 

IMG_1443Hi friends–  When the kids were little and Larry and I were thinking about going out to get ice cream cone we had a little code — “What do think about going out for some frozen dairy dessert?”  –so we could talk it over without kid’s opinions on an ice cream outing added into the conversation.

And this summer dish is a perfect plate of “frozen dairy dessert”– without the ice cream.

The minute I saw this creamy frozen cake in an old magazine, I knew I just had to put one together as soon as it felt like summer around here.  So last week when my young moms group came for dinner, I had it tucked away in the freezer.  Oh, the sweet berries, the coolness on a warm night, the tart yogurt underneath and the cream. I do love cream.  And the lovely thing is that it’s rather large, so we’ve been nibbling on slices all week since.

BLUEBERRY FROZEN YOGURT & CREAM CAKE

Crust:
2 cups vanilla cookie crumbs*
1 cup chopped walnuts
3/4 cup brown sugar
1/2 cup butter, melted

Frozen Cake:
2 1/2 cups blueberries (plus a bit more for garnish)
1 cup sugar
16 oz. cream cheese (2 packages), room temperature
3/4 cup powdered sugar, divided in 2 parts
2 cups unflavored or vanilla yogurt (16 oz.)
2 cups heavy whipping cream

Crust:
In a large bowl combine the cookie crumbs, walnuts, and brown sugar.  Stir in the butter until it’s all well coated.

IMG_1472Turn the mixture into a 10″ springform pan (any 10″ pan) that has been sprayed with cooking spray  Set it into the freezer.

Frozen Cake:
With a food processor or stick blender, puree the 2 1/2 cup blueberries and the sugar.  Set it aside.

In a separate bowl, use an electric mixer to beat together the cream cheese for about 3 minutes until it’s creamy.  Then beat in 1/2 cup of the powdered sugar and yogurt.  Add the blueberry & sugar mixture and fold it in as well.

In yet another bowl, beat the whipping cream with 1/4 cup of powdered sugar until stiff peaks form.

Then fold the whipped cream into the blueberry mixture.

Spoon it all into the prepared curst and pop it bake into the freezer for at least 4 hours.

When you’re ready to serve it, take it out of the freezer for about 10 minutes to thaw just a bit.  Garnish with safe leaves** and more berries.

Warning:  I had to cut this with a butcher knife because it was still pretty frozen– that’s OK, it was super delicious and lasted nicely on the plates.

*For the cookie crumbs, I just bought a 69 cent package of Maria cookies and went after them with a rolling pin!
**I used leaves from the berry vines in the yard.  Mint leaves a bright a pretty too.  Just make sure they aren’t a poisonous variety if you’re extracting  them from your yard, like I tend to do.

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Blueberry Yogurt Cake

IMG_0815Hello from here–  Enjoying a quieter weekend here– Got up this morning on a sunny Saturday and popped this in the oven  for our dessert tonight.  And there’s some leftover on the plate in the kitchen that would be warm and toasty around the edges heated up for breakfast tomorrow.  (kind of blueberry pancakes in cake form– is that enough justification?)

BLUEBERRY YOGURT CAKE
1 1/2 cups flour
2 tab. cornstarch
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
2 eggs
1 cup yogurt
1/2 cup canola oil
1 1/2 cups fresh blueberries*

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Stir together the four, cornstarch, baking powder, salt and sugar.  Then mix in the eggs, yogurt and oil.  Finally fold in the blueberries.

Spray a 10 cup bundt pan with cooking spray and scrape the batter into it.  Pop it into a 350 degree oven for 35 to 40  minutes,  until it’s golden and firm to the touch.

Let the cake cool for at least 30 minutes and then turn it out from the pan onto a pretty plate.

I would totally eat this for breakfast– but served with whipped cream and more berries it would make a perfect summer  dessert.

*You can use frozen berries, but do not defrost them before you stir them into the batter, or they will discolor the cake.  And the cooking time will be a few minutes longer.

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Blueberry Lassi

IMG_1240Hi all-  I get my share of good Indian/Pakastani food when we visit our kids in SF. And they are the ones who introduced me to Mango Lassis.  I always have blueberries in the freezer (Thank you Trader Joe’s) so when I saw this easy recipe, I couldn’t resist a new lassi flavor…

BLUEBERRY LASSI
2 cups blueberries
2 cups unflavored yogurt
1/2 cup milk
2 tab. honey
1 tsp. vanilla

OK, this is easy.  Put everything in a blender and blend til smooth and foamy.  Drink it right away.  Breakfast!

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