is there a person in the world who doesn’t like froyo? find me that person, will you? because maybe they can convince me not to eat the entire container of deliciousness i whipped up yesterday on a whim.
here’s the thing about vanilla frozen yogurt, and frozen yogurt in general: when i’m eating ice cream out in the world (not making it from scratch), i think froyo is sort of gross. i hate how it slinks out of the machine, looking all processed and chemically-laden. i’m a pinkberry devotee (i know, probably lots of chemicals in that too), so i was eager to try the plain frozen yogurt in my david lebovitz book, the perfect scoop.*
all i needed was a container of plain whole milk yogurt (i opted for greek style from trader joes because i am a cheap jew), sugar, and some vanilla. i mixed them all together, let it chill in the fridge for a bit, then poured it into my ice cream maker. 15 minutes later, i had heaven. delicious, light, slightly tangy heaven. dare you not to eat the whole thing.
3 cups plain whole milk yogurt (or you can opt for greek)
1 cup of sugar (use only 3/4 if you use greek yogurt)
1 teaspoon vanilla (optional)
mix all. refrigerate 1 hour. mix in your ice cream maker. eat.
* if you’re an ice cream fan, order this on amazon. you won’t regret it. recipes are to die for.
there’s dessert, and then there’s breakfast. and then there’s breakfast that tastes like dessert. these whole wheat banana bread muffins certainly fall into that category. they’re homey, perfectly dense and yet ultra moist (does anyone else hate that word?), and oh so good with a little bit of cinnamon sprinkled on top.
i adapted this recipe, and used whole wheat flour in hopes of making it a bit healthier. stick them in the oven at 350 for about 20 minutes, prick with a toothpick to make sure they’re done and serve them with butter.
red velvet brownies.
yes, you read that right. want heaven in your mouth? make these.* they are positively the most delectable thing in the universe. just like the famed cupcake, these guys have that perfect hint of chocolate, and are made even better by the addition of FROSTING.
really, is there anything better in this world than frosting? how many nights did i spend in college eating pillsbury whipped vanilla straight out of the container with an oversized spoon? too many. but i digress - all things are, generally, made better with frosting, and these brownies absolutely, unequivocally, fall into that category. if you’re too lazy to make frosting yourself, a store bought brand will do, but these babies taste best with a batch of homemade vanilla buttercream.
*recipe from how sweet eats
as a writer, i always thought i’d find a job where i’d spend the rest of my life writing. i thought i’d work in advertising, that maybe i’d write a novel someday, that whatever i did, it would involve the written word.
that was all well and good – until i got laid off. suddenly, i wasn’t just questioning where my next paycheck was going to come from, but where my life was going to come from. it sounds dumb, doesn’t it? but losing your job makes you wonder whether you were ever really meant to do that job in the first place.
for the past two years, i’ve been toting baked goods into my (former) office at least once a week. there are few places where i feel truly at peace, and the kitchen is one of them. sure, i love to eat, but i love to bake even more. my coworkers have been asking me for months when i was going to quit my 9 to 5 and open a bakery. well, the company’s gone and done the quitting for me – but the bakery part, that’s up to me.
since i live in new york city, otherwise known as the home of $9.99 boxes of raspberries and real estate that you couldn’t afford even if you sold your soul to the devil, i’m starting here, with a blog, where i’ll feature my favorite baked goods.
they say sometimes you have to get lost to find yourself – here’s hoping i can find myself in a big ‘ol bowl of cookie dough – preferably, oatmeal raisin.