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by Heather Harris Brady

A new mini doughnut place opened in a town near us and it is an amazing thing to contemplate a case of 30 gorgeous little designer doughnuts. But what’s a girl to do when she wants doughnuts and they happen to be a good 45 minutes away on a Sunday morning? Just whip some up, of course!

These little doughnuts have greek yogurt, so they are nice and moist – the perfect vehicle for any toppings you can dream up. They’re also baked, so you don’t have to deal with deep frying. In the picture above the white chocolate has mini Guittard chips and the chocolate dip has toffee crumbs. Note – you will need a nonstick mini doughnut pan for these!

Mini Cake Doughnuts, Makes about 18

  • 1/3 c. soft butter
  • 2/3 c. granulated sugar
  • 1 egg
  • 1 t. vanilla
  • ¾ t. baking powder
  • ½ t. baking soda
  • 1/3 c. greek yogurt
  • 1-1/4 c. unbleached all-purpose flour
  • 2 T. milk
  • Toppings of your choice: frosting, glaze, couverture, crushed candy, mini chips, coconut, etc.

Preheat the oven to 375. Cream the butter and sugar together well, beat in the egg and the vanilla.

Beat in half the flour, and the yogurt.

Finally beat in the baking powder, baking soda, remaining flour and milk.

You should have a thick creamy batter. To keep the tins as neat as possible I put the batter in a pastry bag. I also greased the pan REALLY well, especially the upright center part of each impression.

Bake about 10-12 minutes, until light golden brown.

The tops get puffy and a little wonky, but that’s a good thing – more surface area for the toppings! Turn them out to cool.

Assemble your toppings and have them ready. I used 1 c. of white and 1 c. of dark chocolate couverture (melted), as well as toffee bits, mini chips and coconut flakes.

These will keep three to four days at room temperature. Freeze for longer storage.


Four years ago: Strawberry Cookie Cones
Three years ago: Traverse Cherry Pie
Two years ago: Strawberry Lemon Torte
One year ago: Chocolate Pie with Meringue Crust


yogurtflatbread8_little_house_dunes

by Heather Harris-Brady

This is a great bread to throw together for a Moroccan or Indian meal, similar to naan or other members of the extended flatbread family. It is delicate, somewhat chewy and it has a nice little tang from the yogurt.  I got the idea from Laurie Colwin’s Home Cooking cookbook. While she wrote some novels, her two little cookbooks are true gems and worth seeking out.

Yogurt Flatbread, Makes about 18

1 c. plain nonfat/lowfat yogurt, room temperature

1 c. warm water

1/4 c. sugar

1 package fast-rising yeast

2-1/2 c. unbleached all-purpose flour (you could use a mixture of flours here too)

1/2 t. kosher salt

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Mix the yogurt, water, yeast and sugar together. Let stand for about 15 minutes, until a sponge starts to form.

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Pour the yeast mixture into a bowl. Stir in the flour and salt. You should have a soft, slightly sticky dough (depending on the humidity).

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Let rise until doubled in bulk (about 45 minutes). Punch it down and knead it to a soft dough, adding only as much flour as you need to keep it from sticking.

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Pull out about a golf-ball sized lump of dough and roll it out into a thin circle.

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Heat two tablespoons of olive oil on a large griddle, just barely to the smoking point. You can also use a cast-iron frying pan. Lay as many flatbreads as you can fit in your pan in one layer. When the top starts to bubble, flip them over. After another 20 seconds or so, flip them one last time.  Sometimes they will puff up like pitas, sometimes not. It’s mysterious and magical.

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Stack them up as you go so they can steam. You can lay a clean dish towel over them when you’re finished to keep them warm.

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Wrap any leftovers in plastic wrap. They will stay nice and soft for three-four days but they never last more than a day at our house!

fruit_slaw4_little_house_dunes
by Heather Harris-Brady

This is a nice bright side dish for spring. It’s also healthier, since my dressing is based on yogurt and not mayo.

Honey-Mustard Fruit Slaw, Makes six servings

1-1/2 c. plain nonfat yogurt
1/3 c. honey
2 T. dijon mustard
1 T. sugar
One lemon

3 c. finely shredded green cabbage
2 apples
1 firm pear

Juice the lemon into 3 c. water in a bowl. Peel and dice the fruit, add it to the lemon water.

Combine the first four ingredients in a bowl and mix well.

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Fold the cabbage into the dressing.

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Drain (but don’t rinse) the fruit and fold it into the cabbage mixture.

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Refrigerate for at least an hour (and up to four hours) before serving. Garnish with chopped walnuts or pecans.

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  • Chef's Table (!)
  • Chocolat
  • Chef
  • Grand Budapest Hotel
  • Hundred Foot Journey
  • Ratatouille
  • Cloudy with a Chance of Meatballs
  • Master Chef (NPR)
  • Julia's Kitchen (NPR)
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