Got yogurt?

We did.

1.5L of Greek style yogurt.

Before it went bad I decided to look up a few recipes to use it up.

Two that stuck out were Snickerdoodle Cake and Frozen Yogurt Bark.

Both turned out delicious!

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Snickerdoodle Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 


Course: Dessert
Author: Gina
Ingredients
  • 2 tbsp cinnamon
  • 6 tbsp granulated sugar
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup Greek style labour
Instructions
  1. Preheat oven to 180C and prepare 2 loaf pans.

  2. In a small bowl mix most of the cinnamon and 6 tablespoons of sugar together and set aside.

  3. In another bowl mix together flour, baking powder, salt and 1 teaspoon cinnamon and set aside.

  4. In your electric mixer (or a large bowl), cream the butter, sugar and oil on medium speed for about 1 minute.

  5. Add the eggs and mix.

  6. Add the vanilla and yogurt and mix until just combined.

  7. Add in the flour mixture and stir by hand until just combined.

  8. Scoop a 6th of the batter into each loaf tin, sprinkle a thick layer of cinnamon sugar over the batter, repeat 2 more times, ending with a cinnamon sugar layer.

  9. Bake for about 40-45 minutes.

  10. Remove from oven and allow to cool before removing from the tins.

  11. Serve warm with a little butter spread on.

Recipe Notes

Adapted from Betty Crocker

 

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Frozen Yogurt Bark
Prep Time
10 mins
Cook Time
4 hr
Total Time
4 hr 10 mins
 

Got some Greek style yogurt left over? This is a really quick and easy way to use it up.

Course: Dessert, Snack
Author: Gina
Ingredients
  • 2 cups Greek Style Yogurt
  • 2 tbsp honey You can add more or less depending on your taste
  • 1/2 cup fillings/toppings of your choice raisins, craisins, nuts, marshmallows, frozen berries, fresh fruit
  • 1/2 cup strawberry jam heated until runny
Instructions
  1. Mix the yogurt and the honey until well combined.

  2. Add in any fillings you want.

  3. Line a baking sheet with wax paper or tin foil.

  4. Pour the yogurt onto the baking sheet. Thickness depends on you.

  5. Add desired toppings.

  6. Drizzle the strawberry jam over the top.

  7. Freeze for no less than 4 hours.

  8. Remove from freezer and break into pieces.

  9. Store in a sealed container in the freezer.

A taste of childhood

The other day, while hunting for a tin of coconut milk, I came across condensed milk. It can be tricky to find here so I grabbed one and then stuck it in the grocery cupboard and promptly forgot all about it.

Then last weekend while looking for something yummy to snack on, I pulled out the tin. I also spied a bag of desiccated coconut and an idea struck.

Coconut ice!

I remember the white and pink sugar overload from my childhood quite fondly and decided to whip up a batch and introduce it to my children. Faith was dutifully impressed, Aaron took one sniff and said no way!

Its really, really easy to make and took no time at all. The hardest part was the mixing, its really good for toning your arms!

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Traditional Coconut Ice
Prep Time
15 mins
Total Time
15 mins
 

Super sweet, super sticky, coconut treats.

Course: Dessert, Snack
Author: Gina
Ingredients
  • 1 tin condensed milk
  • 500 g icing sugar
  • 400 g desiccated coconut
  • 3 drops red food colouring you can use any colour you like and even add flavouring if you want
Instructions
  1. Pour the condensed milk into a large bowl.

  2. Add the icing sugar and the coconut and mix together. Make sure you scrape the bottom of the bowl to get all the condensed milk.

  3. Keep mixing. The mixture will be very stiff. Keep going.

  4. Line a square or rectangular, deep sided dish with baking paper.

  5. Scoop out half the mixture and using your hands or the back of a spoon, press the mixture into the dish. It doesnt have to be perfect but the more uniform the thickness is, the better it will look when you cut it into squares.

  6. Add your colouring (and/or flavouring) to the remaining mixture and mix well until the entire mixture is coloured to your liking.

  7. Scoop out the coloured mixture and using your hands or the back of a spoon, spread it over the first layer in the dish and press it down.

  8. Once everything is smoothed out to your satisfaction, place the dish, covered, in the fridge for a few hours.

  9. Once cold and set, remove the coconut ice from the dish, peel off the baking paper and slice into small squares with a sharp knife.

  10. Store in an airtight container or ziplock bag for up to 3 weeks in the fridge.

Recipe Notes

You can add a bit of cocoa powder to the 2nd half of the mixture instead of food colouring to make a vanilla chocolate ice.

 

Yes, another recipe.

A while back I bought sour cream and since it was on special I bought 5 pots. Then I only used one. 

Since the sour cream was about to reach its expiry date (can sour cream really expire? Does it just get more sour?) I asked around for recipes to use up the last 4 pots.

I used one pot to make a creamy nutmeg pasta sauce the other night and then last night I used another pot to make these quick and really delicious scones.

Scones my wife made

 

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Sour Cream Scones
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Breakfast, Side Dish, Snack
Servings: 6
Author: Gina
Ingredients
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 envelope baking powder (about 3 teaspoons)
  • 200 ml sour cream
  • 6 tablespoons water approx/as needed
Instructions
  1. Preheat oven to 200C.

  2. Mix together all the dry ingredients.

  3. Add the sour cream and start mixing it in.

  4. The mixture will start to look like bread crumbs.

  5. Add water, a tablespoon at a time, until the dough starts to come together.

  6. Use your hands to kneed the dough into a ball. The dough will be quite sticky.

  7. Coating your hands in flour, take small handfuls of the dough and form balls.

  8. Place on a baking tray and flatten slightly.

  9. Bake at 200C for about 15 minutes.

  10. Allow to cool slightly before breaking them open and slathering butter, jam and cream over them.

Recipe Notes

Adapted from AllRecipes here.

Its not just banana bread

So I mentioned that I bought a stand mixer the other day. Well, it arrived and so far I have made 2 batches of challah using the dough hook (NEVER kneading dough again!) as well as a batch of cinnamon muffins and on Friday I made an apple and banana bread/muffin recipe.

I have absolutely no idea what prompted me to add apples into the mix but I’m glad I did. They were amazing!

Apple Banana Bread
Yummy fresh apple and banana bread.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 3 large grated or finely chopped apples (I used 2 green and 1 red and left the skin on)
  2. 3 large ripe or overripe bananas, mashed
  3. 2 cups sugar (I used sugar replacement)
  4. 3 cups flour
  5. 1 teaspoon baking soda
  6. 1 tablespoon cinnamon
  7. 2 large eggs
  8. 2/3 cup of oil
  9. 2 teaspoons vanilla (I didn't have so didn't add and it was absolutely fine)
Instructions
  1. Preheat your oven to 180C and grease 2 loaf pans or like I did, 1 loaf pan and 2-3 muffin trays (12-18 muffins).
  2. Add all the ingredients into a large bowl or the bowl of your stand mixer.
  3. Mix well, ensuring all the flour is incorporated.
  4. Separate batter into the desired pans and place in the oven.
  5. For loafs, bake for about 1 hour.
  6. For muffins bake for between 30 minutes and 45 minutes.
Notes
  1. The original recipe called for half a cup chopped nuts and half a cup raisins. I had neither on hand so didn't add them and the recipe came out fine. You could also add craisins or even chocolate chips to this recipe and it would be delicious.
Adapted from Food.com
Adapted from Food.com
A Bit of This A Bit of That http://gnatj.com/

Dairy Free Peppermint Tart

As you all probably know, we keep a kosher home. That means that if we have a meat meal, the dessert needs to be dairy free.

This Rosh Hashanah, my brother hosted the meal, which was a feast of amazing chicken, deli roll, veggies and more, and I was making the desserts.

I really really wanted to make a Peppermint Crisp Tart (click on the link for the original recipe) but it needed to be parve/dairy free.

Fresh mint in closeup

My one issue was finding a solid slab of dairy free peppermint chocolate. Not so easy apparently. You can get After Eights but the peppermint part is soft and I didnt think that would work. I found an artisan, bean to bar, locally made chocolate but I could not get the peppermint one for love nor money. Eventually I gave in and bought plain dairy free chocolate and then found a peppermint extract to add to the cream. 

Another concern was what to swap the dulche de leche for. It had to be sweet but diary free and I came up with using Biscoff Lotus spread. I’m not sure this is available in SA but Im sure you can find some type of dairy free alternative.

All in all the dessert was a hit, everyone loved it and it was as close to a regular peppermint crisp tart as one could hope for.

Here is the recipe.

Dairy Free Peppermint Tart
A dairy free take on my traditional Peppermint Crisp Tart
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 tub dairy free cream such as Rich's
  2. 1 jar Biscoff Lotus spread (or any dairy free sweet spread)
  3. 1 packet of plain biscuits
  4. 1 large slab of dairy free chocolate, broken or crumbled into small pieces
  5. A few drops of peppermint extract
Instructions
  1. Place the cream and a few drops of peppermint extract in a bowl.
  2. Whip the cream until it forms stiff peaks.
  3. Place a single layer of biscuits on the bottom of a large square/rectangular dish.
  4. Microwave the Lotus spread for a few seconds for easy pouring.
  5. Cover the biscuits with a layer of Lotus spread.
  6. Sprinkle half the crumbled chocolate over the Lotus layer.
  7. Add a thin layer of whipped cream.
  8. Add another layer of biscuits.
  9. Add another layer of Lotus spread.
  10. Cover with a thick layer of whipped cream.
  11. Sprinkle the remaining chocolate over the top of the cream.
  12. Cover and refrigerate until you are ready to serve.
Notes
  1. I used a dairy free bitter chocolate, if you really want it to taste like Peppermint Crisp then look for a dairy free 'milk' chocolate or non bitter chocolate. Personally I liked the bitter contrast to the sweet Lotus spread and the minty cream.
A Bit of This A Bit of That http://gnatj.com/

Scottish oatcakes of yumminess!

As you know, Paul is diabetic, and I am always trying to find yummy sugar free food to bake or cook for him.

Paul tends to eat a bowl of oats with fresh fruit in the mornings but its getting boring. I work with a lot of UK products and last week, Scottish oatcakes kept popping up. So I googled and found a variety of recipes and yesterday I tried out a simple Scottish oatcake recipe.

These biscuits can be used in place of bread. Spread some butter, honey, jam or cheese on top or just have them plain right out the oven!

Scottish Oatcakes
Yields 16
A quick to make, yummy biscuit. Can be served with butter, cheese, jam or as is.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 250g oats, whizzed in the blender until they become a flour consistency
  2. 25g butter, melted (I used margarine so they are dairy free, you could also use oil)
  3. 1/2 teaspoon bicarb of soda
  4. pinch of salt
  5. 150ml hot (not boiling) water
Instructions
  1. Preheat your oven to 180C.
  2. Set aside a bit of the oatmeal flour for later.
  3. Mix all the ingredients together until you have a rough dough ball.
  4. If its too sticky add some more oats, if its too dry add a dash of water.
  5. Dust your surface with the oatmeal flour you set aside earlier.
  6. Roll out the dough about 2-3mm thick.
  7. Take a clean glass and cut out rounds.
  8. You can re-roll the scraps until there is nothing left.
  9. Place rounds on a baking sheet and bake for 20 minutes.
Notes
  1. These were delicious fresh out the oven with a bit of butter.
  2. If you are not using them right away you can warm them up in the oven for a few minutes before serving although they are just as delicious cold.
  3. Store them in an airtight container.
Adapted from Penny's Recipes
Adapted from Penny's Recipes
A Bit of This A Bit of That http://gnatj.com/

Cheese, cheese, everywhere!

Shavuot, a celebration of the day the Jewish people received the Torah. As with all Jewish celebrations, we have special food related to the holiday. For Shavuot that means dairy.

Cheese, cheesecakes, pasta with lots of cheese and cream, ice cream, and most importantly (to me anyway), cheese blintzes. Yummy crepes filled with a sweet cream cheese mix and fried. They can also be made as savoury blintzes.

I found a recipe on Tori Avey’s site and modified it slightly. They were delicious!! Recipe below. All the lovely pictures taken by Paul.

batter
batter

 

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Fold over the bottom

 

Fold sides in
Fold sides in 

 

Keep rolling up and tucking the sides in
Keep rolling up and tucking the sides in 

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Cream Cheese Blintzes
Yields 9
A yummy sweet cream cheese filling wrapped up in a delicious crepe.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Crepes
  1. 4 eggs
  2. 1 cup flour
  3. 1/3 cup sugar (I used cup for cup sugar replacement)
  4. 3/4 cup milk
  5. 1/4 cup water
  6. 1 tsp vanilla
  7. Pinch of salt
  8. Nonstick cooking oil spray
  9. Oil
Filling
  1. 1 package cream cheese
  2. 1/4 cup sugar (I used cup for cup sugar replacement)
  3. 1 egg yolk
  4. 2 tsp fresh lemon juice (I didnt have any and it was fine)
  5. 1 tsp vanilla
  6. Pinch of salt
Crepes
  1. Mix all the crepe ingredients together.
  2. Make sure the batter is smooth and there are no lumps.
  3. Transfer your batter to a jug for easy pouring.
  4. Spray a non stick pan with oil spray.
  5. Pour a small amount of batter (about a third of a cup) into the pan and swirl the pan around to spread the batter.
  6. Leave for a minute or two until the crepe is set, the exposed side of the crepe will feel slightly tacky if you touch it but not completely dry.
  7. Do not flip the crepe.
  8. Set aside on a plate and separate each crepe with wax paper or paper towel.
  9. You should get about 9 thin crepes.
Filling
  1. Mix all the filling ingredients together with a fork.
  2. The mix should be thick-ish and slightly lumpy.
Put together
  1. Lay out one crepe.
  2. Place a tablespoon or so of filling onto the bottom half of the crepe.
  3. Roll the crepe up and over the filling and fold in the sides.
  4. Continue rolling (and folding in the sides) until the crepe is sitting, fold side down on your surface.
  5. Set aside.
  6. Continue this process until all the crepes are rolled.
Final Step
  1. Heat a small amount of oil in the pan.
  2. Place 2 or 3 blintzes, fold side down, in the oil and fry for 30-60 seconds.
  3. Carefully turn the blintzes and fry the other side for 30 seconds.
  4. Remove from oil and drain on paper towel.
  5. Repeat this process with the remaining blintzes.
  6. Keep warm in the oven until ready to serve.
Notes
  1. The original recipe called for ricotta cheese as well as cream cheese. I didn't use ricotta and the filling was fine.
  2. If your batter is too thick you can add a dash more milk or water to thin it out. Your crepes should not be too thick or you wont be able to roll them up.
  3. You can leave out the sugar in the filling and add mushrooms, spinach or any other savoury filling.
  4. These are best served hot but I ate one that had cooled down and it was just as delicious.
Adapted from Tori Avey
Adapted from Tori Avey
A Bit of This A Bit of That http://gnatj.com/

Dreamy Zucchini

I’ve been ordering organic veggie boxes every two weeks from Maggie’s Garden for a few months now. 

One of the things I love about the boxes is that I get to try out veggies that I wouldn’t normally buy. Like kohlrabi and zucchini. 

I’ve received zucchini a few times now and every time I’ve grilled or fried them and then thought to myself, ‘That was nice but why didn’t I make zucchini bread?’

So this time I specifically ordered a kilo of zucchini so I could make bread. I searched for a sugar free recipe so that Paul could eat it too and what I came up with was delicious!

zucc

Diabetic friendly zucchini bread
sugar free, whole wheat zucchini bread
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 3 eggs
  2. 1 1/4 cup canola oil
  3. 1 1/2 cup 'spoon for spoon' sweetener
  4. 1/4 cup water
  5. 1 tsp vanilla
  6. 2 cup grated unpeeled raw zucchini
  7. 2 cup whole wheat flour
  8. 2 tsp baking soda
  9. 1 tsp baking powder
  10. 1 tsp salt
  11. 1 tsp cinnamon
  12. 1 cup chopped walnuts
Instructions
  1. Preheat oven to 180C.
  2. Beat eggs, oil, sweetener, water and vanilla until light and thick.
  3. Fold zucchini, then dry ingredients, into wet batter until just blended; add nuts.
  4. Pour into greased pan(s).
  5. Bake for 45 minutes.
  6. Let cool for 10 minutes before slicing.
Notes
  1. This was really yummy served warm with melted butter. It was equally yummy served cold.
Adapted from Just a Pinch
Adapted from Just a Pinch
A Bit of This A Bit of That http://gnatj.com/

Whole wheat scones of yumminess!

Over the last few months, Paul’s blood sugar has started acting up. He’s now on a new medication and I’ve renewed my efforts to cook and bake healthier, more diabetic friendly options.

On Saturday we decided to watch a movie with the kids and I wanted to make a snack of some sort that we could all enjoy.

I cant really remember what made me think of scones but I bought some organic whole wheat flour and decided to do a google search.

scone2

The results were divine. The kids went back for 3rds and 4ths and Paul said the scones were excellent.

Sugar free whole wheat scones
Yields 12
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup all-purpose flour
  2. 1 cup whole wheat flour
  3. 3 tablespoons 'spoon for spoon' sugar substitute
  4. 1 1/2 teaspoons baking powder
  5. 1 teaspoon ground cinnamon
  6. 1/4 teaspoon baking soda (I totally forgot to add this and it came out just fine)
  7. 1/4 teaspoon salt
  8. 1/3 cup butter
  9. 2 eggs, slightly beaten
  10. 1/3 cup buttermilk (I didn't have buttermilk so I used a mixture of 1 cup milk with 1 tablespoon vinegar and then used the required amount)
  11. 3/4 cup dried cranberries
  12. Buttermilk for brushing
  13. Rolled oats to sprinkle on top of the dough
Instructions
  1. Preheat oven to 180C.
  2. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar substitute, baking powder, cinnamon, baking soda, and salt.
  3. Using a pastry blender (or your fingers), cut in butter until mixture resembles coarse crumbs.
  4. Make a well in the center of the flour mixture.
  5. In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
  6. Add buttermilk mixture all at once to flour mixture.
  7. Stir just until moistened (some of the dough may look dry).
  8. Turn out onto a floured surface.
  9. Knead dough for 10 to 12 strokes or until nearly smooth.
  10. Pat dough to an 8-inch circle about 3/4 inch thick.
  11. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
  12. Cut into 12 wedges. (I used circle and heart shaped cookie cutters, I then took the left over dough and smooched it into 'rounds')
  13. Place dough wedges 1 inch apart on an ungreased or parchment-lined baking sheet.
  14. Bake for 13 to 15 minutes or until edges are light browned.
  15. Serve warm.
Adapted from Diabetic Living
Adapted from Diabetic Living
A Bit of This A Bit of That http://gnatj.com/

Diabetic Friendly Apple Crumble

Laura-Kim from Harassed Mom inspired me with her recipe for a Quick Apple Crumble.

I found what I thought was a tin of diabetic apple slices in the store and bought it only to discover it was a tin of diabetic friendly apple puree. Oh well, we made a plan and modified Laura-Kim’s recipe.

Diabetic Friendly Apple Crumble
We adapted this recipe from Harassed Mom to be diabetic friendly. For the original recipe click through to Laura-Kim's site above.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 175g flour
  2. Half a cup 'spoon for spoon' sugar replacement
  3. 110g butter or marge for a milk free option
  4. 1 tin diabetic friendly apple puree (we used the יכין brand)
  5. 2 green apples, peeled and sliced thinly
  6. Cinnamon
Instructions
  1. Combine flour and sugar replacement in a bowl
  2. Rub the butter/marge into the flour and sugar replacement mixture until it resembles crumbs
  3. In a greased pie dish spread the apple puree and layer the apple slices over it
  4. Sprinkle apples with cinnamon
  5. Cover the apples with the flour and butter mixture
  6. Sprinkle additional cinnamon over the top
  7. Bake at 180C for 35 minutes
Adapted from Harassed Mom
Adapted from Harassed Mom
A Bit of This A Bit of That http://gnatj.com/