Greek Yogurt Muffins

They say breakfast is the most important meal of the day…That is the mantra I try to live by, especially during school and work times. So sometimes I get it into my head that I must prepare things for breakfast so my husband and I would have no choice but to eat it. And I’ve tried many recipes some of which have been a major fail. For example, I’ve tried making those egg “McMuffins”…yeah…did not turn out so great. I’ve also tried making various muffins a few times. Some have been better than others. Until yesterday…I finally found a recipe for the most moist and healthy muffin. I actually had to combine two recipes and tweak them…one was too healthy for me and ended up not being moist enough. The second one called for butter, which I thought defeated the purpose of a “healthy” breakfast. So without further ado, here it is.

Greek Yogurt Muffins

2 cups flour

1 tsp baking soda

2 tsp baking powder

3/4 cup sugar

1 cup greek yogurt (I love Fage)

2/3 cup milk

1 egg

a splash of orange juice

1 cup cranberries

 

Preheat the oven to 350. (I really don’t know why people even say this. Of course you need the oven on 😀 )

Combine all the dry ingredients together and mix. Add in the egg, yogurt and milk and whisk until combined. If you feel that the batter is too thick, add in more milk, if you feel it’s too runny add in more flour. Pour in the orange juice and fold in the cranberries. I use the jumbo muffin pan because it’s easier to just make a one serving muffin for me. I also use an ice cream scooper to scoop in the batter into the pan. Don’t fill the batter up to the brim, because the muffins WILL RISE. Bake for about 25-30 mins or until a toothpick inserted comes out clean. Keep in mind that these muffins will be moist and the greek yogurt will make them more runny than the regular muffins, and the toothpick will not come out completely dry. Just use your judgment.

Note: the cranberries I used were tart. They made the muffins very tart. Which is ok by me, gives me an excuse to spread jam or Nutella on them. But if you’d like them sweet, I would suggest tossing the cranberries in with 1 tbs of sugar and setting aside for 30 mins or so. If you choose this route, I would reduce the sugar that will go into the batter.

Ready. Set. Eat.

Turkish Baklava

I made something deliciously evil last night. Evil – because of its high sugar content. Delicious – because of its high sugar content. Please disregard my uneven cutting technique. This, my friends, is Baklava. The Turkish/Greek kind I suppose. Azeri Baklava (Paxlava) is way harder to make, and requires hours of dough rolling. This Turkish treasure is easier to make, hence takes a fraction of the time and tastes just as good. The recipe can be found here: http://ozlemsturkishtable.com/2010/06/baklava-with-pistachios-and-walnuts-fistikli-ve-cevizli-baklava/#comment-52321

Baklava

Baklava

EasyPeasy Tiramisu

I love Tiramisu…from the store, from an Italian restaurant; you really cannot go wrong with this delicious desert. But the sucker is expensive…cost ya up to $15 if you get it from a store. Add insult to injury, my local grocery store doesn’t really carry this.

I’ve never made Tiramisu at home, but my step mom  has a very long time ago. From what I could remember, it was no big deal to make it, pretty easy and fast. But just to refresh my memory, I started looking up recipes and OMG. There were WAAAAAY too many steps and techniques. All I wanted was a piece of Tiramisu. Was that too much to ask for? So I decided to just go for it, and I did. I remembered what my step mom had used, and combined it with the recipe I was able to find online. It took me 7 ingredients and 30 minutes and I was done. The hard part was to wait overnight to eat it: D

EasyPeasy Tiramisu

Ingredients:

2 Packages of Lady Fingers (or if you cannot find, any long Italian cookies would do just fine)

1 12 OZ tub of Mascarpone cheese

4 cups of freshly brewed coffee

¼ cup chocolate liquor

1 egg

½ cup of sugar

Cocoa powder to sprinkle at the end

How-To:

1) Brew the coffee, when cooled add the chocolate liquor and mix.

2) Dip each of the cookies into the coffee mixture, and lay them side by side in a deep long pan (I used a large glass roasting pan)

4) Meanwhile, beat the Mascarpone with one egg and ½ cup of sugar until well combined

5) Spread the Mascarpone mixture on top of the layered cookies. Top with another layer of coffee dipped cookies

One Layer

One Layer

6) Spread the top layer with Mascarpone, and sift cocoa on top of it. Place in the refrigerator overnight. (This is done for the cream and coffee to be absorbed by the cookies, leaving the whole thing soft and spongy)

Finished product

Finished product

You should really wait overnight for all the flavors to be absorbed. I know it might be easier said than done!!