Strawberry Yogurt Scones

I do not simply turn away from $1 boxes of strawberries. That would just be silly. But, I will say there is usually a reason that said strawberries are being sold for such a reasonable price. Namely: they are 5 seconds away from going bad.

This leaves me with one of three options: (1) Let the strawberries that I don’t consume go bad in the back of my refrigerator, (2) Eat the whole box of strawberries in one sitting, or (3) use the strawberries craftily in a recipe.

I hope you know by this point I chose Option #3. And I decided upon scones as my baking good of choice.

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These scones are full of strawberry flavor and light in texture. They store well in the refrigerator and can be reheated whenever a craving for a baked good hits. Scones taste fantastic when warmed and slathered with melting butter. If strawberries are not your fruit of choice, simply sub them out for whatever you have on hand (I personally cannot wait to create a mixed berry version).

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Now you never have to pass up a deal on berries ever again!

Strawberry Yogurt Scones (Makes 8 scones)

Adapted from The Sweet {Tooth} Life

IngredientsIMG_3238

1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup sugar
1/4 tsp. salt
4 tbsp. cold butter, cubed
3/4 cup plain yogurt (greek or regular)
2 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped strawberries
Directions;
  1. Preheat oven to 425.
  2. Stir together flours, sugar, and salt.  Cut in butter.
  3. In another bowl, whisk yogurt, powder, and soda until frothy.  Stir into flour mixture until just combined.  Add strawberries.
  4. Knead on floured surface 3-4 times and then shape into circle.  Cut into 8 wedges and place wedges on baking sheet.  Bake for 12-14 minutes or until tops are golden.  Serve warm.
Notes:  These are best if eaten within a day or two. If serving the next day, store in airtight container.  To reheat, set scones in a preheated oven (about 350) for 2-3 minutes. Or if you’re lazy like me, microwave for 20-30 seconds.
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For when simply eating a cookie isn’t enough: Oreo Truffles

Last weekend was one of the first mother’s days that I have not been able to be with my mom. Working across the country makes it nearly impossible to coordinate flying back for the weekend, so I did my best to be a good daughter and send along my love and thank my mom for being the most amazing woman ever.

I decided to spend the weekend with my boyfriend and his family, and decided that it would be a really nice gesture for me to make something nice for his mom for Mother’s Day  (after all, Mother’s Day is a celebration for all moms). Plus, it allowed me to try a new recipe that I have been begging to take a crack at: Oreo Truffles.

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Oreos as they are=delicious. Oreos+cream cheese+heavenly chocolate coating=OMG-these-are-so-good.

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Now that I have done the math for you, I can tell you that the recipe is also simple and easy and open to decorating/presentation options. Oreo truffles would make great cake pops, and colored sprinkles on top (or a drizzle of white chocolate) would also pump up the “fancy factor”.

Oreo Truffles

Ingredients:IMG_3254

  • One package Oreos
  • 8 oz. cream cheese
  • Melting chocolate

Directions:

  1. The fun part: crush Oreos. My method was simple: ask the boyfriend to smash Oreos placed in a freezer bag. He had a lot of fun with this, and punched those Oreos until they were measly little crumbs (which is exactly what I was aiming for). If you don’t have an enthusiastic boyfriend on hand, a rolling pin will also do the trick.
  2. Pour crushed Oreos and cream cheese into a food processor. Pulse until well incorporated.
  3. Roll Oreo/cream cheese “dough” into small ball-shapes. Make them as small or large as you’d like! Place dough balls onto a baking sheet and place in the refrigerator to chill for 2-3 hours.
  4. After the dough is fully chilled (the colder the better), onto the fun stuff: coating the truffles in chocolate. Melt chocolate in a double boiler. Dip each of the truffles in chocolate and transfer them to a parchment paper-lined baking sheet. Cover with sprinkles before chocolate hardens, or once chocolate hardens drizzle melted white chocolate over the baking sheet.

Cinco de Mayo Salsa

Cinco de Mayo got me in a salsa kind of mood.

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There is something so incredibly delicious about homemade salsa. The freshness of the ingredients cannot be beat, and the way the flavors meld together is absolutely delectable.

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I am such a sucker for vibrant colors. Looks good and tastes even better!

Typical fresh salsa (what most people think of as call pico de gallo) includes tomatoes (great source of lycopene for antioxidants), onions (full of nutrients for heart health and insulin resistance), and jalapeños (its spice factor, capsaicin, is currently being studied for its effect on decreasing inflammation and contributing to weight loss). Homemade salsa with this list of nutritional ingredients is pretty darn good for you!

Now, do what I have done and add mango and avocado.

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I just took salsa to a whole new level.

The combination of spicy jalapeño and sweet mango is addicting, and the avocado just brings it all together. I have eaten this salsa with chips, on top of salads, and by the spoonful. It would also be incredibly tasty atop a filet of fish. Who knew salsa could be so versatile!

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Today, my salsa went perfectly atop some mixed greens, making the perfect side dish to my New York Strip steak!

Mango & Avocado Salsa

Ingredients

  • 1 medium mango, chopped
  • 1 ripe avocado, chopped
  • 1/2 red onion, diced
  • 1 bell pepper, chopped
  • 1 pint cherry tomatoes, quartered
  • 1/2 large jalapeño, diced
  • 2 fresh limes
  • Cilantro, to taste
  • Salt & Pepper, to taste
  • Garlic clove, crushed (optional)

Directions:

If you pre-chop all the ingredients the recipe comes together super fast. Place all the ingredients into a bowl, squeeze the juice of two limes on top. Sprinkle some salt and pepper and fold the ingredients together. Easy as that!

Kale, Cabbage, and Raisin Spring Salad

Well hello Spring! photo (28) It is SO nice to finally feel the sun’s warmth, see flowers blooming, and yes, it even feels good to start taking allergy medicine again (if it’s the price of admission for warm weather I will happily pay). I know what you’re thinking. IMG_3115 Raisins and kale: not an intuitive pairing. IMG_3116Well then let me be the first to tell you that the flavors and textures are marvelous together. The sweet, chewy raisins and the bitter, crunchy kale….mmmmmmm I could eat salad forever when it’s this exciting!

Kale, Cabbage, and Raisin Salad (makes 1 serving)

Ingredients:

  •  1 cup kale, rinsed and chopped
  • 1/2 cup red cabbage, rinsed and chopped
  • 1/2 cup broccoli, rinsed and sliced
  • 1/4 cup carrots, shredded
  • 1/4 cup raisins
  • 3 Tbsp scallions, rinsed and chopped
  • 2 Tbsp olive oil
  • 2 Tbsp vinegar (I used 1 Tbsp balsamic, 1 Tbsp white wine vinegar)
  • Salt and Pepper, to taste

Directions:

  1. Mix oil, vinegar, salt, and pepper in a small bowl, set aside.
  2. Place the rest of the ingredients in a large bowl, toss with the dressing, and enjoy!