Recipes and Tips for Foodies like you!

Strawberry & Blueberry Frozen Yogurt

Frozen Yogurt is a great way to use ripe fruit and make it into something great… Plus, look at those colors! Today I am using strawberry purée left from the Strawberry Curd I prepared a few days before. Added a few ingredients and voilá! Frozen yogurt goodness. Who doesn’t remember going to the yogurt shop’s place and ask for your favorite yogurt mix (mine was yogurt+peaches, with peaches on the side) and watch as they prepared it, resulting in that creaminess that only their machines could. Now, you can get that reach creaminess too. The trick is to use your food processor after the yogurt has frozen. Just like they did at the yogurt shop. By mixing it twice, you are sure that all the fruit gets fully incorporated and that it will break up all the little ice pockets, resulting in a smoother frozen yogurt.

To add some more fruit fun, I also had some blueberries… so in they went. The result: the most perfect strawberry-flavored pink-colored frozen yogurt. This will make enough for 6 servings. You can easily double the recipe if needed. Also, if you want to add chopped strawberries instead of the blueberries, go ahead. You can use this recipe as a base and make up your own combinations! Share them with us, we would love to see your kitchen adventures!

Kitty

Strawberry & Blueberry Frozen Yogurt

Continue reading

Blog Love: July 2014

Just like we shared with you last month, we will continue to share our favorite posts, links and videos from all around the web with you, monthly. This time, we share links from: Dessert for Two, KitchenAid, Lauren Conrad, Design Mom, Whole Foods Market, Browned Eye Baker, The Cooking Channel, Food52, Everyday Food and Sabores de Colores.

We are sharing tips to make the perfect pies and tips to make pasta salad. A few beverages, including a Brazilian drink called Caipirinha and a way to spice up your lemonade. Do you have a slow cooker? There’s a great recipe from Design Mom that will put it to good use.

Do you know all about Quinoa? If you are not familiar with this seed, you can read all about it on a post by Whole Foods Market. Now, for the snacks part of this blog love, there are some Soft Pretzel Nuggets and Pizadillas (pizzas meet quesadillas). And finally, for dessert, we have Yogurt Pie with mascarpone and strawberries that’s perfect for hot summer days, Oreo Rice Krispies Treats and Strawberry Shortcake Cupcakes. Now, we are adding a YouTube channel as well, one of our favorites, Sarah Carey from Martha Stewart’s Everyday Food.

We hope you enjoy this months’ Blog Love. If you have a favorite blog you want us to feature and share with the rest of our readers? Let us know on the comments or through our Contact Page.

Helga & Kitty

BlogLove July 2014

Continue reading

Strawberry Curd

My mom’s birthday this year was on a Friday, so I did all my prep the day before. I had several meetings lined up for Friday, so I did all my prepping on Thursday. I decided to bake an Angel Food Cake, and to serve with it I prepared this Strawberry Curd. Since I already made an Orange and Tangerine Curd, I wanted to try something with seasonal fruit… and when I went to get all my ingredients that morning… Strawberries everywhere! Bright red, pumped and beautiful.

This is a recipe that takes a bit of time, so I wanted this to get my undivided attention. When working with curds, you have to cook the eggs in it. And if you turn around in a second this can go wrong in so many levels. You need to stir and watch it (for just 5 minutes), but it’s best if you are not doing anything else. Oh, and save the extra thick strawberry purée for later use. Nothing goes to waste here. And the next recipe will be worth it! Trust me.

Friday came, and I served the Angel Food Cake with a choice of sauces: Strawberry Curd, Nutella and Condensed Milk. Our most excited guests were my nieces. Both of them loved the curd and got seconds for their cake. This curd has the perfect balance of sweet and sour, the lime juice gives it a touch of bitterness that it brings the strawberry flavor out to shine.

Kitty

Strawberry Cake

Continue reading

Carrot Bread

It is no secret, that carrots are great for baking, as well as several other produce like zucchini, beets, sweet potato and such. When I say “I am going to bake a carrot…” you will immediately will answer “cake”. Right? Wrong. This post is for the neglected one, the one that stands in the shadow of the carrot cake and the carrot muffins. The Carrot Bread.

I had some carrots just begging me to turn them into something baked, but I wanted to stay away from the frosting. There’s just so much frosting you can take for a couple of weeks. I’ve been in and out of birthdays, baking and frosting cakes… so no. No frosting.

Browsing online, I found this version of Carrot Bread by Mark Bittman, and since I wanted to bake a quick bread (no yeast, since I didn’t have any) it was perfect. I have to confess that I misread the recipe. I added only ½ a teaspoon of baking powder, when the original recipe calls for 1 ½ teaspoons. Still the bread came out just fine. I also replaced the orange zest with orange juice, and added a dash of both nutmeg and cinnamon.

I baked two loaves, so I took one next door to my aunt and uncle the next day. I was very pleased when I went to visit them the next day to find out there was only one serving left! It’s good. And if you’re wondering what my dad said about the bread? He liked it! Of course, he would rather have me bake my grandma’s 4-Minute Cake, but he still liked it! A small victory in my book. This bread keeps best up to 3-4 days, after that it starts to dry out.

Kitty

Carrot Bread

Continue reading