Posts tagged snack
Shhhhh, don’t tell my kids but this recipe is simply a tweaked muffin recipe. Yup I just didn’t want to take the time to fill up all of the muffin tins so I poured the batter into a 9×13″ pan instead, called it cake, and my kids were hooked. Okay, the chocolate chips helped, but so did the hefty amount of Greek yogurt which makes this ‘cake’ moist and filling.
Prep time: 15 minutes + baking
3 cups flour (whole wheat flour would work well too)
1 cup brown sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
2 ripe bananas
1 1/2 cups Greek yogurt
8 Tbsp. melted butter
2/3 cup chocolate chips
- Preheat the oven to 375 degrees.
- Using a hand-held mixer mash the bananas and then add the brown sugar, followed by the yogurt, then eggs and vanilla.
- In a separate bowl, stir together all of the dry ingredients.
- Blend the dry ingredients into the banana mixture. Stir in the melted butter and chocolate chips.
- Pour batter into a greased 9×13″ pan.
- Bake for 20 to 25 minutes or until golden brown.
- Cool and eat for dessert, breakfast or snacks.
Kids’ reaction: Well, no surprise but this was a big hit with my crew. I’ve now made it twice this week and my kids are trying to keep from eating bananas around here so they’ll be ripe enough to use in this recipe. Originally, I was going to make a simple glaze for this using powdered sugar and maple syrup but it doesn’t need it.
Reading the description of chocolate yogurt loaf in Debbie Koenig’s Parents Need to Eat Too cookbook I was struck by two ideas: the recipe was inspired by New York City delis (as a former New Yorker I was intrigued) and it’s chocolatey goodness is hypnotic while still being dietlicious.
I’m all for chocolate treats that taste decadent but don’t pack too many calories or fat (think: brownie craving satisfier right here). But I wondered if I could boost the nutrition just a bit. That way I wouldn’t feel too bad adding in some chocolate chips too (hey, we all need more anti-oxidants in our diet and dark chocolate happens to have them, which is why I try to get a little dark chocolate in each day–it’s tough, but I somehow manage).
I figured this recipe with a hefty dose of yogurt would be perfect paired with whole wheat instead of all-purpose flour. I also added a tablespoon of ground flax, 1/4 cup chopped almonds, orange zest, and mini Ghirardelli chocolate chips.
Kid reactions: Well, it’s chocolate, of course they loved it! My teen who has quite the discerning taste buds didn’t like the added orange zest. In her words, “the orange zest brings out the flavor of the whole wheat instead of the chocolate so I’d skip it next time.” If your kids are begging for brownies but you want to try something that might be just a little healthier than your standard recipe, you might consider making this loaf.
Prep time: 15 minutes + baking
1 cup whole wheat flour
1/4 cup Dutch process cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, softened
3/4 cup sugar
1 teaspoon vanilla
1/2 cup plain nonfat yogurt (I used Greek)
- Preheat oven to 350 degrees.
- Grease a loaf pan. (I thought two mini pans would work nicely here too).
- In a small bowl, mix together the dry ingredients, except for the chocolate chips.
- Beat the butter and sugar together on high speed. Then add in the egg and vanilla.
- Add half of the dry ingredients into the butter mixture; blend.
- Add half of the yogurt into the batter; blend.
- Repeat with the remaining dry ingredients and yogurt. (The batter will be stiff.)
- Mix in the chocolate chips and chopped nuts, if using.
- Spread the batter into the pan and cook for 35-40 minutes or until cooked through.
It started with leftover yogurt no one seemed to be eating and blueberries that were getting squishy. How to get my kids to eat the yogurt–and clean out my fridge? Popsicles!
I combined equal parts yogurt and fresh berries in a blender, drizzled in a tablespoon of agave (honey is fine too) then poured the mixture into little party cups (that hold about 2 1/2 tablespoons). My youngest was in charge of getting the popsicle sticks to stay upright. On their own the sticks fell so I had her poke the stick through a blueberry to give it enough stability to stay upright.
My kids thought this was the coolest thing ever. They’re already planning new flavor combos and asking to try out new fruits. My middle daughter wants to use the sticks to make frozen fruit kabobs.
To make your yogurt popsicles combine 2:1 parts of your favorite yogurt flavor, or plain, with fruit (thawed frozen fruit or bananas work well). You can add a teaspoon of vanilla extract or honey too. I don’t like to use popsicle molds. First, because I don’t have any and second, I like keeping frozen treats small. I find my kids are more willing to try something new if it’s kid-sized. For my batch of 8 small popsicles I used two 8-ounce blueberry yogurt cartons and 1 cup blueberries.
These are perfect summer-time treats, but if you’re looking to bring more colors of the season into your home (not just on your child’s popsicles) check-out these decorating ideas from Motherboard. As part of the MB crew, I’ve been checking out their recent articles.
Your turn–what kind of yogurt popsicle flavors would you like to try?
(I just discovered that my local grocers carries dried edible flowers you can buy in handfuls…lilac strawberry anyone?)
Yes, you read that right, blueberry salsa. I know, I thought it would be a bad combo too. I mean blueberries are naturals in muffins, pancakes, cheesecakes, but a spicy, savory mix of cilantro, lime, tomatoes, chiles, and…blueberries? Before you dismiss this salsa as gimmicky (like I almost did) hear me out.
First, it’s nearly the end of blueberry season—meaning your family is probably getting a little bored of blueberries in muffins, even if you do top it with streusel. Second, why not do a little Midwest-Mexican fusion? And last, but most important, they really do taste good in salsa.
With its sour, spicy flavors, salsa literally begs for a pop of sweetness—enter the blueberry. Mixing a few blueberries into your standard salsa recipe not only gives it that ‘wow’ factor, it also gives salsa a burst of tart flavor. Now, blueberries won’t work in any salsa recipe. I recommend it for a pico de gallo, which is a simple, but satisfying mix that you can throw together a few minutes before serving your meal. Although, you could easily serve this salsa as an appetizer (blue corn chips are fun with this), pairing it with grilled pork, chicken or even a light fish like tilapia makes for a meal (just don’t go topping your t-bone, blueberries and beef are still a no-no).
If you’re ready for something different for dinner tonight, pick up some blueberries and fresh chiles
Serves: 4 to 6
Prep time: 15 minutes
5 medium-sized tomatoes (I prefer Romas)
1 red or yellow pepper
1 small-sized red onion
1 sprig cilantro
1-2 Serrano chiles
½ cup blueberries (or more)
Salt and pepper to taste
Chop the tomatoes, pepper and onion into small pieces and place in a medium-sized mixing bowl. Cut the Serrano chile in half lengthwise; remove the stem and the seeds. Note: I used Serrano chiles instead of the usual jalapeno peppers. Jalapenos are okay, but I prefer the slightly sweeter kick of Serrano chiles. Both are readily available at most grocers. Serrano chiles tend to be smaller than jalapenos. Cut the chiles fine and add them to the tomato mix.
Cut the lime in half and squeeze half of the juice into the bowl. Stir. Mince 3 to 4 tablespoons of cilantro leaves on a cutting board and then add them to the mixing bowl. Add salt and pepper to taste. Adjust the flavor using the lime juice, salt and cilantro (you may even want to up the heat by adding another Serrano chile). Finally, stir in the blueberries being careful not to break the skin. Serve.
Remember to check in Tuesday for MKES’s next giveaway!