Monday, July 9, 2012

Strawberry Frozen Yogurt

This recipe kind of requires a lot of equipment. Ok, so not "a lot" for most people, but a lot for this people, you need to get out your ice cream maker AND your food processor (is that how you spell that??). But no worries, it takes time between chilling and freezing so you have tons of time to clean up.
My bff Barbie and i have had this recipe saved in our emails to make for like a year from Finally i had a ton of strawberries left over that were on the verge of going bad and i figured, its 10000 degrees outside, and i have an ice cream maker, i love ice cream and i have all of the ingredients. Seriously, its like the best math problem everrrrrrrr. When i made mine it turned out pretty tart which is refreshing in super hot weather. It is also super fruity and not very creamy, but if you're into sorbet type of icy treats, then this is def for you. And its super easy!


1 pound strawberries, rinsed, hulled, and sliced
2/3 cup granulated sugar
1 cup plain Greek yogurt (I used Chobani)
1 teaspoon fresh lemon juice

1. Place the sliced strawberries in large bowl with the sugar. Stir until sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 1 hour.

2. Place the strawberries in a blender or food processor. Add the yogurt and fresh lemon juice. Pulse until strawberries are smooth.

3. Chill mixture for at least 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

Enjoy! Smooches, gigi

Sunday, July 8, 2012

cinnamon pumpkin baked donuts

 Barbie made this for me months ago and i've literally been dreaming about them ever since.  She got the recipe from I've discovered after making them myself that they are great for parties, great for adults, great for kids and great all day, every day, any day ever.  They are so good, moist and full of cinnamony sugary goodness. OMG i need to go make these now. Or, you make them and bring them over :)

For the Donuts:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon pumpkin pie spice
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
3. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
4. While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

Saturday, May 19, 2012

Baked strawberry oatmeal

What is better than strawberries and cream? Well, maybe some chocolate thrown in there, but thats not what we are going to talk about today.

I love this website:

I love strawberries and cream. I love strawberry and cream oatmeal. But like, im in my 30's and i feel like an dork buying strawberry and cream oatmeal in the microwave packets, when i should be buying organic fancy schmancy oatmeal.
This solves my problem. I promise you, this will solve every problem you have ever had. (at least until your bowl is empty). I changed the recipe a bit from How Sweet It Is, but i think my changes make it a bit healthier. Totally try this.

2 cups old fashioned oats

1/4 cup loosely packed brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1.5 tablespoons powdered flax seed

1 large egg

1 and 1/4 cup milk

2 teaspoons vanilla extract

3 tablespoons unsalted butter, melted

1 medium ripe banana, mashed

3/4 cup chopped strawberries (about 6 large berries)

Preheat oven to 375 degrees F. Spray a baking dish with nonstick spray – I used a 10×7, but you can use a smaller or bigger one. 

In a large bowl, combine oats, sugar, baking powder, salt and cinnamon, mixing until combine. Measure out the cup of milk, then whisk in egg and vanilla extract then stir it into the dry oats. Mix in mashed banana and melted butter, then chopped strawberries, then scoop the batter into the baking dish. Bake for 30-33 minutes, or until the edges are golden brown and the top is set. Remove and let cool for 5 minutes before serving. Top with strawberries, bananas and milk!

Tuesday, April 17, 2012

Easter bread

I'm fancy.

ok. ive been gone forever. im so sorry. A lot of things have happened, here is a few:
1. i got married (with like a big fancy dress and a reception and all that jazz. well, no jazz, but serbian music which is off the chizain)
2. I (we) bought a house in a fancy pants neighborhood. (ok, its not so fancy pants, but it is a real house, with like a roof and everything. and neighbors live like in a house next door, not above or below. so there, thats fancy)
ok so 2 things dont qualify as a lot but i said i was sorry, didn't i?

So! here i am and here is this super adorbs bread that will impress everyone you show it to. You can make it sweet or savory. I opted for the savory so i took out the lemon, vanilla and cut the sugar to scant 1/4 cup.
I made this with my bff cybelle, shes the photog and thats why the pics are so fancy. :)
Missed you!!!


- 1 pkg yeast
- 1/4 c warm water
- 1/2 c butter
- 1/2 c sugar
- 6 egg yolks
- 1/2 tsp salt
- 3/4 c warm milk
-1 tsp lemon zest, grated
- 2 tsp vanilla
- 4 1/4 c flour
-1 tsp melted butter
-1 egg white, scrambled
- 6 colored eggs (raw)


1. Sprinkle yeast in warm water to dissolve.
2. Cream butter and beat in sugar, egg yolks and salt. Then stir in warm milk, lemon zest, vanilla and yeast mixture.
3. Add 2 cups of the flour and beat for 5 minutes.
4. Gradually beat in remaining flour, then place dough on floured board and knead.
5. Place dough in greased bowl and top with a little melted butter. Let rise 1 1/2 to 2 hours, then knead again.
6. Cut dough into 6 pieces and roll each piece into a rope.
7. Form 3 ropes into a braid (you will get two loaves).
8. Nestle colored raw eggs throughout each braid.
9. Brush top of loaves with egg whites.
10. Bake at 325 degrees for 45 minutes or until golden brown.