Monday, April 30, 2012

The best snack I’ve had in awhile…

fageI’ve been busy with other things lately, so I’ve been buying Fage Unflavored Greek Yogurt instead of making my own.  I know, bad girl, bad girl…

I seriously adore Greek Yogurt, seriously.  I eat it on baked potatoes, I make dips with it, I add Splenda and fresh berries, and now…

jifI’m eating it with Jif Extra Crunchy Peanut Butter, and it is totally awesome!  I take 1/2 or 23/ cup of Greek Yogurt, add 2 packets of Splenda, a tablespoon of Peanut butter, stir thoroughly and eat!  O.M.G. ladies, it you are a peanut butter person, you will love this.  Good for you, and under 200 calories.  It’s a great snack!  I’m also reading that you mix Greek Yogurt with Jello Cheesecake Pudding, the kind in the little four-packs.  I haven’t tried it yet, but I’m hearing it tastes like real cheesecake.  I’ll update you…

~ jan

Saturday, April 14, 2012

Trisha Yearwood’s Brownies with Coconut Frosting

Brownies with Coconut Frosting                                                                   Photo:  Courtesy FoodNetwork

Trisha made these on her debut Cooking Show.  What’s not to love, brownies that are reminescent of German Chocolate Cake.  Oh my….

Ingredients:

Cooking spray
2 ounces unsweetened baking chocolate
1/3 cup solid vegetable shortening, such as Crisco
2 large eggs
1 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Pam an 8x8 pan and set aside.

Melt chocolate and shortening, either in the microwave or over a double boiler.

Beat eggs, add sugar and combine, then stir in chocolate mixture that you’ve slightly cooled.

Sift together dry ingredients,  and by hand, stir in the chocolate/egg mixture.  Then stir in vanilla extract and nuts.

Don’t overbake, bake just until a toothpick inserted in the center comes out clean, 25-30 minutes.  Cool slightly, spread with frosting and cut in squares.

Coconut Frosting:

1 cup evaporated milk
1 cup sugar
4 egg yolks
1/2 cup butter (1 stick)
10 ounces fresh or frozen grated coconut, thawed
1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
1 teaspoon vanilla extract

Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups.

Trisha stirred the milk, sugar and egg yolks with the butter constantly.  She said don’t leave them, you have to constantly stir them for at least 12 minutes until they thicken.

Source:  Foodnetwork.com