Frozen Peach Yogurt Pie

This Yogurt Pie dessert is perfect for the summer… Even as it’s ending! Also, it’s one that doesn’t require much preparation. I have to confess, that I am using canned fruit. I know, I know, I am in Guate where produce is available year round, but this dessert comes together so fast and so easy, it’s forgivable when you’re going to be hosting an unexpected lunch party. It’s been a while since I’ve had this on my Pinterest board marked up, and as soon as I knew we had family coming over for a weekend get together, I knew I had to try it.

This is a sweet, light and very forgiving dessert, as it’s mainly yogurt, you feel like you’re cheating. One thing I do recommend, is that you make this dessert the night before you are going to serve it. That way the pie won’t stay frozen that long and when it thaws it won’t create so much water. You can mix and match different types of fruit (peaches, kiwi, strawberries.. any kind of berries!).

I decided to prepare the graham crust from scratch, so I used what I had at home: Galletas Maria. These Costa Rican cookies are a staple in every central american home. I remember learning how to “cook” (well, technically chill) a pie made with whole Maria Cookies as the crust. Reading more about the company who makes them, I found out that they were established in 1919 in Costa Rica by a spanish businessman called Felipe Pozuelo. Fast forward to 1964, and they are acquired by Riviana Foods Inc.. I never realized there was so much history behind a brand that it’s been in my home since I can remember.

Frozen Peach Yogurt Pie

Adapted from Frozen Blueberry Coconut Yogurt Pie and Martha Stewart

One 9-inch pie

Ingredients for the Crust:

6½ounces graham crackers or Galletas Maria (12 crackers), finely ground (1½ cups)
2 ½ ounces (5 tablespoons) unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt

Ingredients for Filling:

3 cups vanilla greek yogurt
1 29oz. can of Peaches, drained *See notes bellow

Directions:

Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
While the graham crust cools, you can prepare the filling. Drain the peaches from their syrup.
Slice them, trying to make them the same size. Reserve about ½ a cup of peaches.
Dice the reserved peaches and mix them with the yogurt.
Evenly spread mixture into prepared graham cracker crust, top with peaches.
Freeze covered for at least 6 hours. If frozen ahead of serve time, thaw in refrigerator or counter top for about 30-60 minutes before serving.

Notes:

I used Galletas Maria, a Costa Rican brand so famous across Central America, it’s a staple from our childhood.
You can replace the Graham crust recipe for a pre-made crust.
You can also replace the can of peaches with one pound of fresh peaches sliced thin.

12:15 PM
2 Comments
- Froxen, Fruit, Galletas Maria, Peach, Pie, Pozuelo, yogurt
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Cotton Candy Cupcakes

This is one of the few recipes that Kitty and I have gotten to work on together, we wanted to make cotton candy cupcakes for Kristen’s 2nd birthday. The theme of the party was “Under the Sea”, she was (and still is) absolutely in love with her Baby Beluga, so what better to go with all the sea shells and fish than blue Cotton Candy Cupcakes! The Cotton Candy would represent the sea! It was perfect!

Since Kitty is especially good at baking, she made the cupcakes and we worked on the buttercream and decorating together at my place. We were so pleased with our creation! We took our pictures, and after about 5 minutes. We looked at our cupcakes, and all the cotton candy had melted! Instead of a wonderful cloud of whimsical cotton candy on top, our buttercream had an aqua “splat” on top. What in the hell is this?! We re-read our recipe, what had gone wrong?! Of course it was going to melt! The moisture from the buttercream dissolved the candy. And at the very end of our recipe… you know, the part you never read, it said that the cotton candy had to be placed on top of the buttercream at the very moment the cupcakes were going to be served and eaten, otherwise, it melts. So, take note my friends! It will only take a moment to put the cotton candy on top, but the presentation of these cupcakes is worth it!

We will be trying out some pink cotton candy cupcakes for a girly party. These are great for baby showers too! We hope you try them on your next party.

Vanilla Yogurt Cupcakes

A Foodies’ Kitchen Original Recipe
Yield: 12 cupcakes

Ingredients:
1 ¾ cups all-purpose flour, plus
¼ teaspoon kosher salt
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ cup unsalted butter, softened
1 cup sugar
1 egg
2 egg whites
½ cup milk
¼ cup vanilla yogurt*
1 ½ teaspoons vanilla extract

Directions:

Preheat oven at 350ºF. Line standard muffins tins with paper liners.
Sift together the flour, kosher salt, baking powder and baking soda. Set aside.
Whisk together the milk, vanilla extract and yogurt. Set aside.
Cream the butter and the sugar on medium speed. Add the egg and beat just until they become together nicely (careful not to over beat). Add the egg whites, one by one beating for 25-30 seconds each.
Using the Dry-Wet-Dry method, add both the dry and wet mixes: Add one third of the dry ingredients, mix, add half of the wet ingredients, mix. Then the second part of the dry ingredients, the remaining half of the wet ingredients and end up with the remaining flour mix. As before, just mix until combined.
Divide the batter into the 12 muffin tin, and bake for 18-20 minutes, or until lightly golden brown. Make sure to keep an eye on these cupcakes, since they can be over-baked quickly. A good tip is to time them exactly for 18 minutes, until a cake tester inserted in centers comes out clean. If it comes clean. it’s ready!
Allow the cupcakes to cool completely to frost.

*Notes: If you can’t find vanilla yogurt at your local store, you can use regular yogurt and increase the vanilla extract 1/4 teaspoon.

Simple Buttercream Frosting

A Foodies’ Kitchen Original Recipe
Yield: Enough for heavily frosted 12 cupcakes

1 stick unsalted butter, softened
2 1/2 cups confectioner’s sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk
One bag of cotton candy (Blue)

Directions:

In a mixing bowl, cream butter until smooth.
While the butter is getting creamed, sift the confectioner’s sugar. This will get rid of the lumps and will allow to
Gradually add confectioners’ sugar; beat until smooth.
If too thick to spread, beat in one by one the milk tablespoons, checking the consistency after adding each one.
After that, remove the bowl from your mixer and add bits and pieces of the cotton candy, we used a third of the bag. Mix with a spatula until combined.
Frost the cupcakes when they are completely cooled.
For the piping, we used No. 1A Round Decorating Tip from Wilton so it was a clean and simple piping, since the cotton candy on top would be enough decoration!
Grab a bit of cotton candy and place it on top of the cupcake just before serving.

10:35 AM
No Comments
- Buttercream, Cotton Candy, Cupcakes, Kids, Vanilla, yogurt
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Vanilla Yogurt Cupcakes with Roselle Buttercream Frosting

So I’m feeling adventurous this week. I wanted to try to use Yogurt on something else than a salad dressing or breakfast. Reading online, I found out that you can substitute for sour cream or buttermilk. Since at Foodies’ we want to take the flavors from Guatemala to the world, what other than Roselle (Rosa de Jamaica) for the Buttercream! The end result of my daring baking day is a Foodies’ Original Recipe double take: Vanilla Yogurt Cupcakes with Roselle Buttercream Frosting. Hope you enjoy!

Vanilla Yogurt Cupcakes
with Roselle Buttercream Frosting
A Foodies’ Kitchen Original Recipe
Yield: 12 cupcakes

Directions:

Preheat oven at 350ºF. Line standard muffins tins with paper liners.
Sift together the flour, kosher salt, baking powder and baking soda. Set aside.
Whisk together the milk, vanilla extract and yogurt. Set aside.
Cream the butter and the sugar on medium speed. Add the egg and beat just until they become together nicely (careful not to over beat). Add the egg whites, one by one beating for 25-30 seconds each.
Using the Dry-Wet-Dry method, add both the dry and wet mixes: Add one third of the dry ingredients, mix, add half of the wet ingredients, mix. Then the second part of the dry ingredients, the remaining half of the wet ingredients and end up with the remaining flour mix. As before, just mix until combined.
Divide the batter into the 12 muffin tin, and bake for 18-20 minutes, or until lightly golden brown. Make sure to keep an eye on these cupcakes, since they can be over-baked quickly. A good tip is to time them exactly for 18 minutes, until a cake tester inserted in centers comes out clean. If it comes clean. it’s ready!
Allow the cupcakes to cool completely to frost!

*Notes: If you can’t find vanilla yogurt at your local store, you can use regular yogurt and increase the vanilla extract 1/4 teaspoon.

Roselle Buttercream Frosting
A Foodies’ Kitchen Original Recipe
Yield: Enough for 12 heavily frosted cupcakes or one big cake

Ingredients:
2 cups butter, room temperature
2 cups confectioner’s sugar, sifted
1 ½ tablespoon roselle syrup, room temperature
½ teaspoon vanilla extract

Directions:

Beat the butter for about 3 minutes, until it’s creamy.
Add the confectioner’s sugar already sifted, mix until it’s together.
Add the roselle syrup and watch magic happen! The consistency of the buttercream will be more stiff and will be able to hold it’s peaks, it’s color will be slightly pink.
Last, add the vanilla and mix together.

Notes:

It’s crucial that both the butter and the roselle syrup are at room temperature. When working with buttercream, how you achieve the correct consistency is with the butter (so it must be at room temperature) and when mixing it with other ingredients, that those won’t distort that balance. Remember, you’re working with butter!
We suggest 2 cup of confectioner’s sugar if you follow our Roselle Syrup recipe. If you made it with less sugar, increase the confectioner’s sugar on this recipe in increments of 1/4 cup.

06:12 AM
2 Comments
- Buttercream, Cupcakes, Dessert, Foodies Original, Hibiscus, Rosa de Jamaica, Roselle, Vanilla, yogurt
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