Wednesday, July 10, 2013

Simple Frozen Yogurt


In my head, I'd like to be eliminating sugar in my diet. I'm totally not there yet in practice though. And I'm giving myself until I've had a full week of sleeping thru the night from my baby before I start trying in earnest. But in the meantime, I'm experimenting a bit. And this one was a success. For me and the kids anyway, V didn't really like it. He thought it was too tangy. 

1 container Nancy's whole milk plain yogurt
1 dropper full squirt of vanilla stevia
1/2 cup frozen raspberries, thawed and smashed with juice

Mix together. Turn on ice cream maker. Pour in. Process until frozen (mine took 20 minutes). Eat immediately. 

Notes: I did put the small amount of leftovers in the freezer and they froze solid - not like ice cream you can pull out and eat from the carton. It was still delicious when I gave it time to thaw before eating, but the texture was definitely better fresh. I don't think I can fix that with an amateur ice cream machine. Plus, this was easy enough, I don't mind making it fresh when I'm having a craving.

Saturday, July 6, 2013

Oatmeal Raisin Cookies - Wildflour Bakery Style



One of our favorite things about Boise are the "Coop Cookies". They're really cookies from the Wildflour Bakery in Boise but we buy them at the Boise Coop or at Whole Foods. They are so delicious. And it's adorable to see the Boy with a cookie the size of his face.


No, he doesn't eat the whole thing. Anyway, I attempted to make up a copy cat recipe today using my previous favorite oatmeal raisin recipe and the ingredients list on the pkg we bought today and I must say, they are close. Very close. If you're in town, you should go get the originals, but if not, these will do.

3/4 cup white sugar
3/4 cup brown sugar
1 cup butter
3 eggs
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup whole wheat flour
2 cups white flour
4 cups oats
1 cup coconut
1 cup raisins

Cream sugars and butter. Add eggs. Mix just until blended. Add baking soda, powder, salt and flours. Mix. Food process coconut and oats for about 10 seconds - just enough to keep a few of the oats still whole. Add to bowl and mix. Stir in raisins. Form into 18 large cookie balls (or 3oz each). Flatten balls and place on cookie sheet. Bake at 275' for 25 minutes, or until done. Cool on rack. If you don't have a rack, wait a few minutes after they come out and then turn upside down to cool.


Notes: To be closer to the original, they need more salt. I'd go up to 1 1/2 tsp salt and maybe take down the baking soda to 1 tsp. The originals have a bit more brown color in the cookie as well so you may try 300' for 20 minutes. Personally, I like the less salty version and the lack of color didn't bother me so I'll keep it as is. I used sweetened coconut cause I was trying to use it up but I also have unsweetened that I am interested in trying out later. It has a finer texture so I wouldn't bother food processing it.

Delicious!