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.