Category Archives: Breakfast Foods

Copycat Peach Yoplait: A Super-Quick & Calcium-Rich Yoghurt Drink!

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Yummy, yummy in my tummy!

As I’ve written previously, I’ve taken to making my own yoghurt these days. And in line with my granola-making hippy-esque kitchen plans, I’ve also taken to canning my own fruit (at least peaches and pears). But what to do with the last of the canning syrup? And what to do with a single cup of yoghurt left? Not enough for a full meal, but a bit too much to bake with. Well…why not mix up some Copycat Peach Yoplait?

Have you ever drunk a bottle of that fruit-flavoured yoghurt drink, Yoplait? I haven’t had one in years, and I also don’t want to look at the ingredient list — I’m sure it has more ingredients than I care to know about. But they are delicious little bottles of drinkable yoghurt yumminess, and I thought I’d try making my own.

It’s surprisingly easy to make this Copycat Peach Yoplait! I suggest using peaches that have been canned in juice, or at the very least, light syrup. If you use peaches canned in heavy syrup, the drink will definitely be delicious, but won’t be as healthy.  And food that is healthy(ish, at least), full of nutrients from fruit, chock-full of calcium, and verrrrry importantly, super-duper delicious…well, I’m all about that!

So let’s get to making some!

 

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Copycat Peach Yoplait

This calcium-rich and peach-flavoured yoghurt drink is suprisingly easy to whip up! Great served over ice for a refreshing drink. 

Servings 1

Ingredients

  • 1 cup yoghurt
  • 1/2 cup juice or light syrup from a can of peaches
  • 1 tbsp canned peach, finely chopped

Instructions

  1. Mix yoghurt, juice/light syrup, and finely chopped peach together in a glass. 

  2. Serve over ice and enjoy!

Recipe Notes

If you want a sweeter drink, you can increase the juice/light syrup amount to 3/4 cup. I recommend using home-canned peaches for this -- the flavour is so much better than store-bought!

 

That’s right, this drink is basically yoghurt thinned with the juice/light syrup from canned peaches, plus a few chunks of peaches. As the juice/light syrup sits with the fruit in the jar, it gains a delicious peach flavour, so when we use the juice/light syrup in the drink, it imparts all that lovely peachiness to the drink. And then adding in a few peach chunks only makes it better!

You can see why I don’t recommend using peaches canned in heavy syrup in this drink! I mean you could, but I would use it as a dessert then, not so much a healthy breakfast! Mmm…dessert yoghurt. I totally want that now!

I wonder what other canned fruits I could turn into fruity yoghurt drinks? Mandarins? Pears? Apricots? Oooh, I think the apricot one would be great! If you make this, let me know what fruit you used!

Next Post: Not sure yet, to be honest. I’m still recovering from a few weeks of illness and my stomach is wibbly-wobbly so I haven’t been dreaming of new recipes like I usually do. So, we’ll see what the week brings!

Linking Up at Meal Plan Monday! And Full Plate Thursday!

Quick & Easy Orange & Lemon Scones, Biscuit-Style

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A ray of sunshine for brekkie, no matter the season!

I like my scones kind of like biscuits, as opposed to the more solid pucks that are sometimes sold as scones. So this recipe is actually an adaptation of a biscuit recipe. Like biscuits, the less you handle scone dough, the fluffier they are and the more they rise, so be sure not to over-mix.

And, like biscuits, you can put the scones in the oven with the sides touching, for soft sides, or on their own, for crispier sides. I think scones should have crispier sides, so I put them without touching, but you do what you like!

This recipe is very adapatable. You can put in other sorts of candied citrus, and use a mix of lemon, lime, or orange peel. I just suggest that you use organic produce to get the zest, as nobody wants zested pesticides.

FYI, the butter is grated so that you handle the dough less when incorporating the butter, and so that the butter can be cold when the dough is popped into the oven. Both of these things make for a fluffier scone.

QUICK & EASY ORANGE & LEMON SCONES

  • 2 c. flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ½ c. cold butter, grated
  • 1 c. yoghurt
  • 1/3 c. chopped candied orange peel (I made my own and stored it in sugar)
  • 3 tbsp. sugar (I used the sugar I tossed the orange peels in, for extra citrus flavour)
  • 1 tbsp. lemon or lime zest (I used a combo of both)
  • 1 tbsp. turbinado sugar (optional)

Glaze

  • 1/4 c. icing sugar
  • 1 tsp. lemon juice

Mix all ingredients except for the yoghurt and turbinado sugar (and obviously not the glaze ingredients, either) together. Stir in yoghurt, until just mixed in. Gently pat into a round on floured surface. Cut into 8ths and place on an ungreased cookie tray. Sprinkle turbinado sugar on top.

Bake at 450 degrees until golden on top, about 8-10 minutes.

Optional glaze: mix lemon juice and icing sugar together and drizzle over warm scones. Enjoy the scones warm, cold, or toasted with fresh butter or some homemade jam!

Time for eating!

Given the use of candied orange peel, this makes for a sweeter scone, so if you’re more of a hearty breakfast eater, this is likely more of a dessert scone for you. Luckily, I like my sweets (*regular blog readers gasp in faux surprise*) so I enjoyed these for breakfast!

Next Post: A green bean side dish. Maybe with lemon zest? I’ve got a bag of crisp green beans in my fridge that is calling my name. Yummy, crisp, fresh green beans!

Linking Up at Meal Plan Monday and at Happiness is Homemade! As well as at Full Plate Thursday and Foodie Friday!

Three-Ingredient Chocolate Marzipan Croissants: 20 Minutes to Weekend Brunch!

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Ooey gooey deliciousness!

Today’s recipe is one that is super-easy to pull together: Chocolate Marzipan Croissants. I don’t usually use pre-packaged foods but a few weeks ago croissant dough was on sale, and I was recovering from some health issues and was taking things a bit easier. I bought a package of croissant dough for 99 cents and stuck it in the fridge for midnight carb cravings. (What, you don’t have these cravings? It’s just me?)

Speaking of cravings, I always crave chocolate. Plus, chocolate & marzipan are childhood favourites, and almond croissants are a guilty pleasure. So, let’s combine all of those to make delicious Chocolate Marzipan Croissants, but…let’s make them SUUUUPER simple to make!

You use a short-cut — pre-made dough — then add in two ingredients and bake it briefly. That’s right, it’s a 3 ingredient recipe, and made (and baked!) in less than 20 minutes.

Let’s get baking!

Chocolate & Marzipan Croissants

  • 1 package croissant dough
  • 1/2 c. chocolate chips
  • 1/2 pkg. (100 g.) marzipan

Unroll dough into triangles. Roll out marzipan into similar sized triangles and place on top of dough triangles. Sprinkle a few chocolate chips on each triangle and roll into a croissant shape (start rolling the thick end of the triangle towards the thin end). Curve the ends of the rolled dough to make a traditional croissant shape.

Bake for 10-12 minutes in a 375 degree oven. Let cool slightly. Melt chocolate chips over a double-boiler (or in the microwave in 30 s. bursts) and drizzle over the still warm (but not hot) croissants. Serve and collect ooohs and ahhhs!

About to be nommed!

If you like, you can make the croissants fancier by dusting them with icing sugar or sprinkling on sliced almonds (or candied sliced almonds!). Or, decadently, topping with chocolate sprinkles! Mmm…now that would be delicious!

Wasn’t that an easy treat to bake up? Who says that delicious has to be time-consuming? Now, if you want to earn uber-baker cred, you could make your own croissant dough (this recipe is a nice one). If you do, definitely invite me over to help you sample your creations; there’s nothing quite like homemade croissants!

Next Post: Homemade Cranberry Sauce. Three ingredients. A few minutes. Pure Thanksgiving (or Christmas, or…anytime) deliciousness!

Linking Up at Meal Plan Monday and Happiness is Homemade!

Ridiculously Easy Strawberry FroYo: A Waistline Friendly Dessert (or Breakfast!)

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Strawberry froyo: so easy to make that it’s ridic!

Picture this: it’s a super-hot summer day. The heat hits you like a wall as soon as you step outside. But wait, what’s that in your hand? It’s a scoopful (ok, let’s be realistic, it’s several scoopfuls) of freshly made Strawberry FroYo! And even better, it’s healthy, aka guilt-free! Living the dream, folks!

Recently, I got the ice cream maker attachment to my KitchenAid stand mixer. My husband likes to joke that I have a KitchenAid Kitchen as most of my appliances are KitchenAid (ooh, just had a thought — BHAG goal, a sponsored post with KitchenAid! Plus a giveaway. Now that would be a dream of a post to write! Any KitchenAid marketing staff out there who want to make my dream come true?) but given that I have limited kitchen space, getting an attachment as opposed to another appliance just made sense.

So, I had a new kitchen toy to play with, and it’s the dog days of August. Obviously, the only thing to do was…make ice cream! I’ve posted recipes for my super-yummy No Churn Rum Raisin Ice Cream (OH so good!) and my gluten-free Chunks ‘o Brownie No Churn Ice Cream (I’m drooling just typing that out), but I’ve been trying to develop a healthier ice cream that won’t add to my waistline, while still being yummy. What to do, what to do.

And then I was eating my favourite breakfast one day: homemade yoghurt with homemade strawberry jam. I looked at my breakfast bowl. I looked at my new ice cream maker attachment. And then I dumped my breakfast in the frozen bowl and turned on the paddle. BAM! Strawberry FroYo, yo!

In the time it took me to get dressed for work, my frozen yoghurt was ready. OH. SO. GOOD. Especially to eat happily while walking to work. Mmm…dessert for breakfast!

STRAWBERRY FROYO

  • 1 c. yoghurt (I make my own, using this recipe)
  • 1/4 c. strawberry jam (I make my own, but you do you, boo)

Place yoghurt and strawberry jam in frozen bowl, add paddle, and churn for 20 minutes; or follow instructions for your brand of ice cream maker. And…that’s it! (Told you it was easy!)

Doing its thang: churners gotta churn.

Scoop out, eat it up, and revel in the tartness of the froyo mingling with the sweetness of the strawberries. Ah, summer heaven!

No ice cream maker? You *could* make this without one. You’d just put the ingredients in the freezer in a freezer-safe container, and then stir after the first hour, and every half hour until frozen to your taste. But honestly, that’s a pain in the patootie. This is one of the few recipes that I say you need to have a specific kitchen tool for. If you don’t have an ice cream maker or attachment, I’d suggest making my No Churn Strawberry Ice Cream instead. Not as healthy, but [redacted], it’s tasty!

Next Post: Cake Decorating Basics! I’ve been working on my coursework for the Elite Blog Academy, and this is the result of an assignment a month ago. Learning is fun, but cake is the BEST THING EVER! No, wait that’s chocolate. Ok, I stand corrected: Chocolate Cake: BEST THING EVER!

Linking Up at Meal Plan Monday! And at Full Plate Thursday!

Banoffee Frappe, and How I Beat the Heat

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Oozing caramel and ready to be sipped! (Or, you know, slurped!)

It’s summer and it’s hot outside! Wouldn’t a nice cold coffee drink really hit the spot right now? With a dollop or three of fluffy vanilla-scented whipped cream? And tendrils of creamy caramel sauce swirled throughout? But we need some nutrition, right? So…add in some banana chunks, blend it up, layer it, and call it…BANOFFEE FRAPPE!

Banoffee frappe is my new favourite breakfast! I walk to work and because my default speed is a speed walk, I arrive at work all hot and sweaty, which is just not pleasant. I’ve tried walking more slowly — it doesn’t work. I cannot walk slowly even if I am wearing weights (true story, I’ll tell you another time). I am built to walk fast, so the only solution that I can see is to consume Banoffee Frappes while walking to work. I arrive nicely cool, hepped up on caffeine, and hey, the banana and milk count as breakfast, amirite?

Also, it’s super-easy and super-cheap to make! You could make two of these for the price of an iced capp at Tim Horton’s or 4 of these for the price of a small frilly drink at Starbucks. Personally, I’d rather take those savings over the year and spend it on a vacay, but hey, chacun a son gout, n’est pas? (<– Let’s pretend that I know how to add in the French accent on those words, ok? I’m a speed typist, but not a bilingual one.)

So. Banoffee Frappe! Let’s get it onnnnn!!!! *said in a bad James Brown impersonation sort of way*

BANOFFEE FRAPPE (think more James Brown. Can’t you just hear him say it? “Banoffee Frappeeeeeeee, oh yeah, baby!”)

Frappe

  • 1 banana, frozen in chunks
  • 4 ice cubes of frozen coffee
  • 1/2 c. milk

Whipped Cream

  • 1 c. whipping cream
  • 1/3 c. icing sugar
  • 1 tsp. vanilla extract

Caramel Syrup

  • 3 heaping tbsp. brown sugar
  • 1/4 c. whipping cream
  • 1 tbsp. butter

Sliced banana for garnish and to layer with

1. Make your caramel syrup: heat the whipping cream in a sauce pan over medium high heat until hot but NOT boiling. Stir in brown sugar and butter. Continue stirring over medium heat until sauce thickens and darkens slightly in colour. Set aside to cool.

2. Make your whipped cream: Using a chilled bowl and beater, beat the whipping cream, powdered sugar, and vanilla extract until thick peaks form. Set aside.

3. Make the frappe mixture: in a blender, combine the frozen banana, coffee ice cubes, and milk. Blend until a thick slurry forms.

4. Put it all together: Layer the frappe, whipped cream, caramel syrup, and sliced banana in a tall glass. Best enjoyed in hot weather! Makes one large serving (or two smaller servings), with leftover whipped cream and caramel syrup! (I suggest using the whipped cream and caramel syrup over ice cream. Mmm…ice cream…*drools*…what was I saying?

Er, yes! Make this frappe and beat the heat! Now, how do I get a James Brown ear worm out of my head?

Next Post: Yummy stuff. Maybe No Churn Rum Raisin Ice Cream? Sound good? Let me know what your favourite ice cream flavour is, in the comments!

Linking Up at Meal Plan Monday and Happiness is Homemade!