Posted on

Greek Yogurt Fruit Dip

Summer time, to me, means enjoying light, but tasty treats. Like fresh fruit.

And what could make fresh fruit even better?

Fruit dip!!!
IMG_6612

Not just any fruit dip, though. This stuff is easy, tangy, and so pretty, it’s company worthy.

First, mix together 1/2 a cup of Greek yogurt and 1 (8 oz) tub of Lite Cool Whip. 

IMG_6607

Then, add in a couple tablespoons of orange juice, zest from an orange, and honey to taste*

IMG_6608

*I used about 2 tablespoons of honey. 

That’s it! 5 simple ingredients combined together, and you’re done. 

Well, except, for adding a little leftover orange zest on top for garnish, but that step is completely optional. 

IMG_6614

Greek Yogurt Fruit Dip

Ingredients

  • 1/2 cup Greek Yogurt
  • 1 (8 oz) tub of Lite Cool Whip
  • 2 Tablespoons Orange Juice
  • Zest from 1 orange, reserve a bit for garnish
  • Honey, to taste

Instructions

  1. In a medium sized bowl, combine together the Greek yogurt and whipped topping.
  2. Add the orange juice, zest, and honey, and combine.
  3. Garnish with orange zest (optional).
  4. Serve with various fruits, such as: Pineapple, Apple, Strawberries, Melon, Kiwi, Grapes, etc.
Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://thecountrychickblog.com/2016/07/greek-yogurt-fruit-dip/

Posted on

Cranberry White Chocolate Orange Cookies.

The best cookie I’ve ever had in my entire life was a Cranberry White Chocolate Orange cookie. 

Now, I’m not sure whether the cookie was actually that delicious, or if was just because of circumstances. Let me set the scene for you and explain those circumstances:

A surprisingly sunny October afternoon in London. Trafalgar Square to be exact. 

IMG_5238

After a morning that started off with the hotel’s version of a complimentary full breakfast (i.e. toast and nothing else) and included, among other things, a visit to Hyde Park, Kensington Palace, gotten lost in Hyde Park, been propositioned in Hyde Park (yep, that happened), and then made our way to Trafalagar Square, we were starving. The kind of starving where (as my mother would say) your stomach says “Thank you” every time your swallow.  

Cranberry White Chocolate Orange Cookies.

Ingredients

  • 1/2 stick butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 3/4 cup white chocolate morsels
  • 3/4 cup fresh cranberries

Instructions

  1. Preheat the oven to 350F degrees. Line a cookie sheet with parchment paper and set aside.
  2. In a large bowl, mix together the butter, granulated sugar, and brown sugar until completely combined.
  3. Add the egg, vanilla extract, and orange zest and mix together.
  4. In a medium bowl, sift together flour, baking soda, baking powder, and salt.
  5. Add to the sugar mixture, and mix until just barely combined (being careful not to over mix).
  6. Fold in the white chocolate morsels and cranberries.
  7. Drop by the spoonful on to the cookie sheet.
  8. Bake for about 10 - 15 minutes or until light golden brown.
  9. Remove from the oven and allow to cool for a couple of minutes before moving each cookie to a wire rack to finish cooling.
Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://thecountrychickblog.com/2015/12/cranberry-white-chocolate-orange-cookies/

Posted on

Pumpkin Butterscotch Trifle

Every fall, I make this easy (but delicious) Pumpkin Gingerbread Trifle with layers of. . . . you guessed it: pumpkin and gingerbread. 

But sometimes you need a change. And sometimes, you can’t find any gingerbread mix at the store, so you’re forced to change.

Change is good, though. Without it, I wouldn’t have discovered that butterscotch and pumpkin are even better than the original. 

Pumpkin Butterscotch Trifle

I used a pumpkin spice muffin mix baked in rectangular dish instead of a muffin pan. Other than that, I followed the directions on the back of box to bake it. 

IMG_5933

Once baked, allow it to cool and then cut into bite sized cubes. 

IMG_5936

Whip the heavy cream and sugar until firm peaks form. Set aside.

Make the butterscotch pudding according to the directions on the back of the box. Allow the pudding to cool and set it up. Then, add in cinnamon, pumpkin pie spice, vanilla. I also mixed in a half cup of pumpkin puree, but feel free to omit it. I only added in the extra pumpkin because I had it on hand for making Pumpkin Gingersnap Truffles

Fold in about a half cup of whipped cream. 

IMG_5935

Place a layer of the pumpkin spice cubes in the bottom of a trifle dish or a clear bowl. Top with about half of the butterscotch mixture, spreading it evenly. On top of that, spread about half of the remaining whipped cream. 

IMG_5937

Repeat once more, ending with a layer of whipped cream on top. Sprinkle crushed gingersnaps on top. Refrigerate for at least 2 hours before serving to allow the flavors to meld together. 

IMG_5945

Pumpkin Butterscotch Trifle

Ingredients

  • Pumpkin Muffin Layer:
  • Pumpkin Spice Muffin Mix, baked according to directions
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 packages butterscotch instant pudding mix
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1/2 cup pumpkin puree
  • 5 Tablespoons powdered sugar
  • 1 Tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • Gingersnap Cookies, crumbled (optional)

Instructions

  1. Prepare and bake the pumpkin spice muffin mix according to directions on the box, with the only difference being to bake it in a square or rectangular pan. Once it's done, remove from the oven and allow to cool. Then, cut into cubes.
  2. In a medium bowl, whip heavy cream and sugar until firm peaks form. Set aside.
  3. Prepare butterscotch pudding according to the directions on the box. Once it has set up and cooled, mix in vanilla extract, ground cinnamon, pumpkin pie spice, and pumpkin. Fold in a 1/2 cup of whipped cream.
  4. In a trifle dish or clear bowl, place a layer of the pumpkin spice cubes. Top with about half of the butterscotch mixture, spreading it evenly. Then, about half of the whipped cream spread out evenly. Repeat once, ending with a layer of whipped cream on top. Garnish with crumbled gingersnap cookies.
Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://thecountrychickblog.com/2015/11/pumpkin-butterscotch-trifle/

Posted on

Peach Blueberry ~Coconut Flour~ Upside Down Cake

So, I meant to post this recipe two months ago. For whatever reason (trip planning, lots of soap making, just plain ole procrastination, etc), I never got around to it.

But there’s no time like the present, and although this is definitely not a Fall-type dessert. . . it’s still delicious no matter what season it is.

A big “Thank You” to cousin Eleanor for the blueberries. They have been so yummy!

Peach Blueberry

This cake is made with coconut flour (so it’s gluten free and low carb), but if you’d like to make it with regular wheat-based flour just use the cake recipe from the Summery Mango Upside Down here

Start off by melting the butter in an iron skillet in the oven. Once melted, remove from the oven (being careful as the skillet will be very hot) and set aside to cool for a bit. 

In a medium bowl, whisk together the dry ingredients (flour, baking soda, and salt).

In a separate bowl, whisk together the wet ingredients (melted coconut oil, honey, eggs, vanilla lemon juice and zest, and yogurt).IMG_4924
Whisk together the dry and wet ingredients until completely combined. 

IMG_4925Evenly sprinkle the brown sugar into the skillet.
IMG_4922Arrange the peach slices in the skillet. Add the blueberries in between the peaches. 
IMG_4923Then, evenly spread the cake batter on top. Bake in a 350F degree preheated oven for about 35 – 40 minutes or until the cake is set and golden brown. 

Remove from the oven and allow to cool for about 15 minutes before unmolding. Run a knife around the edges to loosen, then invert on a serving plate.

IMG_4939

Peach Blueberry Upside Down Cake

Ingredients

  • 1 cup coconut flour
  • 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon baking soda
  • 1/2 cup Greek yogurt
  • 6 Tablespoons melted coconut oil
  • 1/2 cup honey
  • 1 Tablespoon vanilla extract
  • 1/4 cup lemon juice
  • Zest from 1 lemon
  • Upside Down Topping:
  • 2 Tbsp butter
  • 1/4 c packed brown sugar
  • 3 - 4 Ripe White Peaches
  • 1 cup blueberries

Instructions

  1. Preheat the oven to 350F degrees.
  2. Place 3 tablespoons of butter in an iron skillet. Place in the preheated oven to melt. Remove once the butter has melted. Set aside.
  3. In a medium sized bowl, stir together all of the dry ingredients (flour, baking soda, and salt) and set aside.
  4. In a large mixing bowl, combine all of the wet ingredients (eggs, honey, yogurt, vanilla, lemon juice, zest, and coconut oil) and mix together.
  5. Add the dry ingredients and mix until combined. Set aside.
  6. Sprinkle a 1/4 cup of brown sugar into the bottom of the skillet. Line the bottom of the skillet with peach slices. Place blueberries in the spaces in between the peaches. Cover with the cake batter, spreading it out evenly.
  7. Bake for about 35-40 minutes or until the cake is set.
  8. Remove the cake from the oven (being careful as skillet will be very hot) and let it cool for about 15 minutes before unmolding. Run a small knife around the edge of the cake to help loosen it from the pan. Place a serving platter on top of skillet and invert.
Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://thecountrychickblog.com/2015/11/peach-blueberry-coconut-flour-upside-down-cake/

Posted on

Mini Coconut Berry Cakes

It’s hot, hot, hot! And while it’s not officially summer, yet, with a temperature of 94.7F degrees (to be exact. . . . thank you Weather Underground!) and a heat index of 105F right now, it certainly feels like it.

For me, summery weather equals summer food. Grilling, lots of salads, and, of course, my favorite, summery desserts. I.e. anything that contains one or more of the following: blueberries, raspberries, strawberries, or blackberries.

You could say I’m a berry nut, and guess what? You’d be correct. And summer is the time of year I let all of my berry-loving qualities shine through. 

Example: Mini Coconut Berry Cakes. Raspberries, blueberries, and coconut. 

IMG_4321

 In other words, red, white, and blue. Which makes them perfect for any July 4th party!

But these little cakes aren’t just any old cake. Nope, they’re healthy. Grain free and sugar free. Because, while I may love to bake, I also love to eat healthy and try new things. 

Which is why I’m teaming up with Nuts.com, to share a coconut flour recipe with y’all. 

Why coconut flour, you ask? 

Well, because it’s a low-carb or gluten-free dieter’s dream. It’s 100% gluten free and low in carbohydrates, and yet, it contains more protein than wheat flour and more fiber than any other flour. Which means that it’s excellent for building muscles and for helping you feel fuller longer. 

That may be, but how does it taste, you ask?

Coconut flour has a very mild, slightly sweet taste. I’ve tried a lot of different flour alternatives, and this is, by far, my new favorite, and not only because of the taste but also because it’s really easy to bake with.

Be sure to check out Nuts.com’s coconut flour page for more information.

Now, let’s get to baking. 

First, start off by stirring together the dry ingredients (i.e. coconut flour, baking soda, and salt) in a medium sized bowl. 

IMG_4307

Then, in a large mixing bowl, combine all of the wet ingredients (eggs, yogurt, coconut oil, honey, vanilla, lemon juice, and zest), mixing until everything is completely incorporated.

Since coconut flour absorbs liquid ingredients like a sponge, you need more eggs than you would typically use with wheat flour. So, even though eight eggs seems like a lot, they’re very much needed. 

And, living on a farm, means that eggs are always an ingredient that I have in abundance.

Except when the girls molt, but that’s a story for another day and another time. Right now, I have eggs. 

IMG_4308

And aren’t they pretty? See the humongously big egg? Duck egg. Which are actually phenomenal in baked goods, but unfortunately, I only had the one at the time. Oh well. 

By the way, you could totally make these dairy-free by using coconut yogurt instead of Greek. I would have done that, except, let’s face it. . . I have milk goats, and those girls would be a little offended if I even attempted to make a completely dairy-free dessert. No, seriously they would 😉

Next, add the dry ingredients to the wet and mix until completely combined. Spoon into a prepared baking dish.

IMG_4311

 Bake for about 35 – 40 minutes in a 350F degree preheated oven. 

IMG_4312

 I removed mine after exactly 40 minutes of baking time, and I think it could have come out a couple of minutes sooner. 

Allow it to cool for about 15 minutes, then, being very careful as it may still be hot, run a knife around the edge of the pan and invert to remove the cake.

Allow it to cool completely on a wire rack.

Once cooled, with a sharp knife, trim the edges of the cake off so that they’re more even and precise. 

Cut the large cake into 16 smaller squares.

IMG_4313

Then turn each small square on its side and slice in half. 

IMG_4314

 Now for the whipped coconut cream:

Refrigerate a can of full-fat coconut milk (very important that it’s full-fat) for about 24 hours. Remove from the refrigerator and open the can. Scoop out the solid coconut cream into a chilled mixing bowl (chill the mixing bowl by placing it into the freezer for 10 minutes prior to using it), leaving behind the coconut water.

IMG_4315

 By the way, you can actually buy canned coconut cream and completely skip the previous steps, but, uh. . . . I live in a small town, and, I’m lucky to be able to find coconut milk in the store. Coconut cream? It ain’t happening. 

Using a whisk attachment, whip the coconut cream for a few minutes or until it’s soft and fluffy and has soft peaks.

Add in a little vanilla extract and honey, and mix until completely incorporated. 

IMG_4316

 To assemble the mini cakes:

Place a dollop of coconut cream on the bottom piece of each cake square. Top with at least four blueberries. 

IMG_4318

Place the top piece of each cake square on top, then add a dollop of coconut cream and a raspberry.

IMG_4324

Serve immediately. 

Mini Coconut Berry Cakes

Prep Time: 2 hours, 20 minutes

Cook Time: 35 minutes

Total Time: 2 hours, 55 minutes

Yield: 16

Ingredients

  • 1 cup coconut flour
  • 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon baking soda
  • 1/2 cup Greek yogurt
  • 6 Tablespoons melted coconut oil
  • 1/2 cup honey
  • 1 Tablespoon vanilla extract
  • 1/4 cup lemon juice
  • Zest from 1 lemon
  • Coconut Whipped Cream:
  • 1 can of full-fat coconut milk, chilled overnight
  • 1 teaspoon vanilla extract
  • 2 - 3 Tablespoons honey
  • 1 small container of blueberries
  • 1 small container of raspberries

Instructions

  1. Preheat the oven to 350F degrees. Prepare an 8x8 baking dish with cooking spray (I used coconut oil spray) and sprinkling a bit of the coconut four in the bottom to help prevent sticking.
  2. In a medium sized bowl, stir together all of the dry ingredients (flour, baking soda, and salt) and set aside.
  3. In a large mixing bowl, combine all of the wet ingredients (eggs, honey, yogurt, vanilla, lemon juice, zest, and coconut oil) and mix together.
  4. Add the dry ingredients and mix until combined.
  5. Pour into the prepared baking dish. Bake for about 35-40 minutes or until the cake is set.
  6. Remove from oven and allow to cool for about 15 minutes. Being careful, as it may be hot, invert the dish and remove the cake.
  7. Allow the cake to cool completely, then using a knife, carefully trim the edges off of the cake until you're left with a big square cake with uniform, even edges.
  8. Cut the cake into 16 smaller squares. Then slice each one of those in half.
  9. Coconut Whipped Cream:
  10. Refrigerate a can of full-fat coconut milk for about 24 hours. Remove from the refrigerator and open the top. Scoop the solid coconut cream from the can (leaving the coconut water behind) into a chilled mixing bowl. Using a whisk attachment, whisk the cream until light and fluffy.
  11. Add in the vanilla and honey and whisk until completely incorporated.
  12. To assemble:
  13. Place a dollop of coconut cream on to each bottom cake square. Top with at least four blueberries.
  14. Place the top cake square on top of that, then, a dollop of coconut cream and a raspberry.
  15. Serve immediately. If there are any leftovers, store in the refrigerator.
Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://thecountrychickblog.com/2015/06/mini-coconut-berry-cakes/