3 fall flavored Greek yogurt recipes

November?  No way.

I’ve been trapped in a time warp better known as dougnnutland.  I hit a big deadline yesterday and 50% of the book is now complete.  Woohoo!!  Super exciting! 

How did I celebrate?  Wine + popcorn + TV.

And then by getting back in the kitchen to make the following.

Last spring, I made a few quick dips using Greek yogurt and they ended up being quite the hit.  I decided to revisit that idea with a little fall twist.  You know, because I just can’t help but transform everything I eat into tasting like fall.

First up, we have Cinnamon Apple Spice with Caramel + Walnuts. 

Caramel is one of my all time favorite treats.  Caramel apples?  Even better.

I’ve sweetened and flavored the yogurt with apple butter + a few spices, then topped it with diced apples, walnuts, and a caramel drizzle. 

Next up?

You knew there was going to be a pumpkin version.  There was just no question.

Pumpkin spices, maple sweetened, and topped with graham crackers + pecans.

I like my pumpkin pie with a graham cracker crust.  Gives it a nice little crunch.  And I’m currently obsessed with unsalted, roasted pecans.  So those were thrown in just because.  Just because they are awesome.

Last but not least, my favorite, tiramisu.

With no ladies or fingers or lady fingers in site. Unless that is you want to dip lady fingers into this jar of cocoa-espresso-Kahlua laced, honey sweetened, Greek yogurt goodness.

But I think I’ll just stick to a spoon.

Print this!

3 Fall Flavored Greek Yogurt Recipes

My absolute favorite brand of Greek yogurt is Wallaby Organic Plain 2%.  It’s the lowest in sugar that I’ve seen, is packed with 23 grams of protein per serving, has a super creamy texture, and a light tang.  I recommend 2% fat [or higher] Greek yogurt for these recipes.  Add more sweetener to any of these if desired. All Greek yogurts vary in their tanginess so more may need to be added. 

Cinnamon Apple Spice with Caramel + Walnuts

• 2 cups 2% plain Greek yogurt
• 1/2 cup no sugar added apple butter
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• juice of 1 lemon
• 1-2 apples, diced
• chopped walnuts
• caramel

Pumpkin Spice with Graham Crackers + Pecans

• 1.5 cups 2% plain Greek yogurt
• 1/2 cup + 1 tablespoon pumpkin puree
• 1/4 cup full-fat cream cheese, softened
• 1/4 cup maple syrup
• 2 teaspoons cinnamon
• 1/4 - 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• crushed graham crackers
• roasted, unsalted pecans

Tiramisu

For adults!

• 2 cups 2% plain Greek yogurt
• 6 tablespoons mascarpone cheese*, softened
• 1/4 cup Kahlua
• 1/4 cup honey
• 2 teaspoons instant espresso powder
• 1 tablespoon + 1 teaspoon cocoa powder
• dark chocolate chips to top

*sub full-fat cream cheese instead of mascarpone if needed

Directions:

1. Combine all ingredients in a bowl for 1 of 3 recipes.  For the pumpkin + tiramisu recipes, use a hand mixer to beat the mixture until smooth.  A blender would also work.  The apple version can be stirred together with a spoon until well combined.
2. Top with desired toppings and chill before serving, which will help thicken the mixture.  When topping the apple cinnamon with apples, be sure to toss the diced apples with lemon juice and drain any excess juice off, then place on the yogurt.
3. Serve in dessert cups, jars, or even shot glasses with mini spoons.  Or, serve in a bowl and offer with a side of dippers. ie: sliced fruit, vanilla cake, cinnamon tortilla chips, etc.

These are perfect little treats for the kiddos or maybe even a baby shower or wedding shower.  Just don’t serve your kids the one with kahlua + espresso in it, k?

Happy weekend!

Ashley

Still thinking of all those affected by Sandy…

cherry lemon almond meal muffins with cashew cream frosting {grain free}

Hellooooo!

We made it back safe + sound from Costa Rica earlier this afternoon.  While I’m a bit groggy from the 2 days of return-travel I’m also feel recharged and ready to go.  This was truly a relaxing vacation which we both needed.

I’ll share a few highlights from the trip and eventually a post full of photos from our dear friends’ wedding this past Monday.  With all of the catching up I have on the doughnut front it may be a few weeks before I sort through the 3,500 wedding photos. 

I made these muffins for a little travel snack before we left. If you have yet to try making or eating almond meal muffins I urge you to do so. They are my absolute favorite! It may seem a bit odd that you can make muffins out of nuts but it’s true.

Ohhh the possibilities of nuts.

cashews = frosting?

Indeed.

Soaked overnight, blended with milk, smeared on a muffin.

Gluten-filled flours are for the birds.

Almond meal is where it’s at.

Stuffed with cherries.

Infused with lemon zest.

Combined with cream cheese.

Your morning muffins have never tasted so good.

Print this!

Cherry Lemon Almond Meal Muffins

gluten-free, grain-free // yields ~12 muffins, depending on pan size

• 3 cups almond meal
• 3 eggs
• 3/4 cup unsweetened almond milk
• 1/2 cup honey
• 1/2 cup chopped dried cherries
• 1/2 cup cream cheese, softened
• 3 tablespoons safflower oil
• 3 tablespoons ground flax meal
• 1 tablespoon lemon zest
• 2 teaspoons vanilla extract
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda

1. Preheat your oven to 350* and line a muffin tin with 12 liners.
2. In a large bowl combine all of the dry ingredients and mix until thoroughly combined.
3. In a medium bowl whisk the eggs together then add in the milk, honey, oil, and vanilla extract.
4. Add the cream cheese into the liquid mixture breaking it up into smaller pieces with your fingers then whisk together.  You want the cream cheese to be broken apart throughout the mixture but not fully smooth.
5. Combine the wet with the dry and stir until just combined.  Avoid over stirring.
6. Fold in the lemon zest and dried cherries.
7. Let the batter sit to thicken for 5 minutes.
8. Spoon batter evenly into the muffin liners and bake for 25-30 minutes until deep golden brown on top and a toothpick comes out moist, but not gooey or bone dry.
9. Let cool for 5-10 minutes then move muffins to a cooling rack.
10. Frost once fully cooled. 

notes: Almond meal is simply a flour made from ground, raw almonds.  You can find it at Trader Joes, Vitamin Cottage/Natural Grocers, Whole Foods, Amazon, etc.  You can also make it at home by pulsing small amounts of raw almonds [skin on] in your food processor or high speed blender.  Process until soft and flour-like with no large pieces.  Be careful not to process to long or you will start to make almond butter.

Cherry Cashew Cream Cheese Frosting

• 3/4 cup soaked cashews
• 2/3 cup soaked dried cherries
• 1/3 cup cream cheese
• 1/4 – 1/2 cup milk
• 2 Tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• slivered almonds + dried cherries

1. Place soaked cashews [soak in a bowl on the counter overnight or for at least 6 hours] in a high speed blender with 1/4 cup milk, cream cheese, soaked cherries [soak at least 4 hours], honey or maple syrup, vanilla, and salt.
2. Turn on and let blend until completely smooth.
3. Add more milk to reach desired thickness.  I used 1/3 cup.
4. Spread the frosting on the muffins [or so many other things!] and garnish with slivered almonds and dried cherries.
5. Refrigerate leftovers in a sealed container for up to 1 week.

notes: You can make this frosting in a large food processor but it doesn’t get quite as creamy.  This frosting is very lightly sweetened.  Add more honey/maple syrup if desired.

If only I could have returned home to another batch of these.

Instead, an empty fridge + a ton of laundry.

But also, my own bed.  Night!

Ashley