The Best Greek Yogurt Taste-Off

Yoplait vs. Chobani When you spend as much time in the kitchen as we do, you learn to have a bit of fun with your food. Case in point, Mr.RC had never heard of the Italian trick of testing pasta for done-ness by seeing if it sticks when thrown against a wall. I happily agreed to show him. I mean an actual justified reason to throw food around? Nobody better stand in my way! Another fun + food combo we came up with is giving each other new culinary treats to try. I know, doesn’t sound that fun, right? But get this, the person doing the eating has to be blindfolded! I’m not sure if it’s more fun to have a taste-off or funny to watch someone try to eat while blindfolded, but either way, it makes for a great stay-in date.

For our most recent blindfolded culinary adventure we decided to find the best Greek yogurt. Up to the plate (or should I say bowl?)? Yoplait Greek 100 Strawberry Yogurt and Chobani Simply 100 Strawberry. Now, since traveling to Greece I’ve become much pickier about my Greek yogurt, so I had some pretty high exceptions going into this Yoplait taste-off. In fact, I was almost 99% sure I was going to like Chobani better. Until I actually tried it….that picture, of that sour face, that was not staged (nor was it me making a face at my husband, surprisingly). Nope, that was just how much I didn’t like the Chobani (talk about a picture being worth a thousand words). But the smooth, sweet and fruity Yoplait? Now that’s a winner! And since my husband completely agreed with me, you know I must be right ;)

Yoplait Greek 100 Taste-Off The Best Greek yogurt Chobani yogurt Yoplait Greek 100 Yogurt #TasteOff Yoplait taste test The best greek yogurt Yoplait  Greek 100 Strawberry Yogurt Yoplait Taste-Off Yoplait taste-off So now that we’ve taken the Yoplait taste test, it’s your turn. Who will be your winner in the Yoplait vs. Chobani #tasteoff?

This post was sponsored by Yoplait. All opinions are my own. 

Dress & Dine- Easter Brunch

Easter Brunch One of my favorite things about Easter has always been the big breakfasts we would have following church and our Easter baskets. Of course, the best part was the hot cross buns, of which I would have at least 4 (following a healthy appetizer of 20 chocolate eggs, nonetheless). I still enjoy making big breakfasts for holiday mornings, but cooking up brunch for friends has also become a favorite way to entertain. This month’s Dress & Dine would be perfect for either occasion, whether it’s for a spring or Easter brunch and whether you are hosting family, friends or both. 

spring brunch entertaining entertaining ideas easy easter brunch ideas Dress// As the hostess for a morning gathering you want to be comfortable, yet put-together, in something that is practical yet elevated. Loose fitting maxi skirts or pants made from flowey, breathable fabric (preferably with a stretchy waistband) are my go-to. I’m loving poplin striped shirts for spring, and tying this one at the waist is the perfect way to make the shirt look simultaneously dressy and casual. While hosting I like to keep my accessories at a minimum, instead choosing a bright pink shoe, a loosely braided hairstyle and a statement watch to make my outfit come alive.

To dress the table, I kept things simple as the food already added quite an array of color. I used a glass vase for the skewers, and a variety of serving dishes to add texture. I gave a few additional pops of color with some spring colored towels. To finish the table off, I scattered a few artichokes throughout. I love artichokes as decor because they add a subtle hint of color while also neutralize the table and unifying all the decor together. Their shape also provides another variety of texture.

Dine// A DIY breakfast bar may sound complicated to set up, but don’t be fooled by the name. This breakfast skewer bar couldn’t be easier and your guests will love the fun of “making” their own breakfast. I set up this skewer bar with both a sweet (mini donuts and fruit) and savory (prosciutto and asparagus, my twist on Easter ham and asparagus, along with mini egg cups) option. For drinks, I put a springtime spin on everybody’s favorite brunch drink. Instead of mimosas with orange juice, I served mine with a strawberry guava juice. The pretty pink color was the perfect finish to this spring/Easter brunch skewer bar.

Sweet Skewers
Donut Holes
Fruit (strawberries, raspberries, melon, pineapple, kiwi and star fruit are all great for spring colors)

Savory Skewers
Prosciutto
Asparagus (Oven-roasted and cut into bite-sized pieces)
Mini Egg Cups (egg, cheese, seasonings)

To make the mini egg cups, simply beat together eggs, grated cheese (I used parmesan), and some seasonings (I used salt, pepper, chives and parsley). Pour into well-greased mini muffin tins and bake at 350 degrees for about 12-15 minutes, or until puffy and cooked through. Serve immediately.

easter brunch what to wear to brunch spring brunch ideas spring casual outfit breakfast table mini baked eggs brunch ideas fruit spring brunch brunch how to dress for brunch spring entertaining ideas Poplin striped top *A special thanks to my father-in-law for letting us shoot this at his house.

 

Stuffed Funfetti Donuts

baked funfetti donuts The day has finally arrived. The day where you no longer have to hear me talking about my birthday because….it is MY BIRTHDAY! To celebrate, I decided to take my funfetti obsession and turn it into something new and fun. Hence, this fluffy cream filled delicious golden pocket of sprinkled goodness (say that 10 times fast!) aka stuffed funfetti donuts. I have also decided that if you give me a present, I may give you a donut. I say ‘may’ because the likelihood that any of these donuts will be left is pretty much a big fat zero. I mean it is my birthday so eating 8 donuts is totally acceptable. So is drinking champagne at 9am (yes, even on a Tuesday), taking a nap at 3pm, and possibly staying in my pajamas until dinner. And you can’t judge me, because it’s my birthday! (If I try to get away with this again on Wednesday then I give you my full permission to get all judgmental on me.)

So let’s face reality- since I’m going to be eating all the funfetti donuts, how about I give you the next best thing? The recipe. I know you have to actually mix the dough, then roll it out, then wait for 20 birthdays and a day for everything to rise, but these are so yummy you’ll forget all about how you gave me a present and I couldn’t even give you a single bite of donut in return….

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Stuffed Funfetti Donuts
Yields 8
A fluffy funfetti donut baked then stuffed with a creamy filling
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Prep Time
3 hr
Cook Time
15 min
Total Time
3 hr 30 min
Prep Time
3 hr
Cook Time
15 min
Total Time
3 hr 30 min
Donuts
  1. 1 cup plus 3 tablespoons all-purpose flour
  2. 1 1/4 teaspoons instant dry yeast
  3. 3 tablespoons granulated sugar
  4. 1/4 teaspoon salt
  5. 1 large egg
  6. 2 1/2 tablespoons unsalted butter
  7. 1/3 cups milk (any fat percentage will do, although I use whole or 2%)
  8. 2 tablespoons sprinkles
  9. Extra melted butter (for brushing onto the baked doughnuts)
  10. Extra granulated sugar (for rolling the baked doughnuts in)
Filling
  1. 3/4 cups granulated sugar
  2. 1 tablespoon light corn syrup
  3. 3 large egg whites
  4. 1/2 teaspoon vanilla
To make the donuts
  1. In the bowl of an electric mixer, with the dough hook attached, add the flour, yeast, sugar, salt, and eggs. Mix for 30 seconds.
  2. In a medium-sized saucepan, heat the milk and butter to just until it begins to bubble and boil. Remove from the heat.
  3. With the mixer running on low speed, begin adding the milk mixture.
  4. Continue mixing for about 5 minutes, or until you have a batter that is sticky and stretchy (FYI, it won't look anything like bread dough).
  5. Cover the bowl with a warm towel (I soak mine in hot water than wring it out before using it) or plastic wrap and allow to rise in a warm place for about 1 hour, or until doubled in size.
  6. Once the dough has risen, remove it from the bowl (with well-floured hands) and place it on a well-floured surface. Knead for about 30 seconds, or until it becomes less sticky and more manageable.
  7. Flatten the dough out, then toss on the sprinkles. Use the palm of your hand to slightly press them into the dough, then begin folding the dough over, slightly kneading it. Just make sure not to over-knead.
  8. Pat the dough out to about a 1/2 inch thickness.
  9. Cut out the doughnuts with a 2-2 1/2 inch biscuit cutter and place the rounds on a silpat mat or parchment paper lined baking sheet, about 1 1/2 inches apart.
  10. Again, cover with a warm towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  11. When they are ready to bake, preheat your oven to 350 degrees. Bake for 10-12 minutes, or until they are puffed and lightly golden brown.
  12. Once they are baked, brush each doughnut with melted butter then toss in granulated sugar. Cool completely before filling.
To make the filling
  1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the sugar, corn syrup, 2 tablespoons of water, and the egg whites. Cook over medium heat, stirring frequently, until mixture heats up to 160 degrees on a cooking thermometer (this should take about 2 minutes).
  2. Attach the bowl to a mixer fitted with the whisk attachment. Beat on high speed until glossy, stiff peaks form (about 5 minutes). Add the vanilla, then beat for about 30 seconds longer.
To fill the donuts
  1. You will need a pastry bag and a large pastry tip (I used Wilton's Bismark Tip #230; see the widget below this post for links to shop these supplies). Add about 1 cup of the filling to the bag. Working from the side of the donut, insert the pastry tip. Simultaneously begin squeezing in the filling while pulling the pastry tip out (an extra pair of hands comes in handy with this step). Continue until you have filled all the donuts.
  2. Serve immediately. These will last up to two days in an air-tight container, but they definitely taste the best on the first day.
Notes
  1. The donuts and filling can be made the day before then filled right before serving, though they won't taste as fresh.
  2. Extra filling can be stored in the refrigerator in an air-tight container for up to 3 days. It's basically marshmallow fluff, so pull out the bread and peanut butter and make yourself a yummy sandwich while you're at it!
Runway Chef http://www.runwaychef.com/

Donut recipe adapted from Your Cup of Cake; Filling adapted from Martha Stewart

Kitchen Necessities

Blueberry Muffins

Blueberry Muffins Blueberries are a funny thing to hold close to your heart, but none the less, the little blue fruit is close to mine.

Growing up, one of my favorite places to hang out was my Grandfather’s garden. More specifically, the blueberry patch. Chances are, if you wanted to find me, I was hanging out by the bushes, consuming my body weight in berries under the guise of “keeping the birds away”.

If I wasn’t in the garden, the next best place to look was in the kitchen where my Grandmother and Great Aunt Lucy were always whipping up delicious treats. Aunt Lucy made the best pies I have ever had (coconut cream and blueberry being her specialties). It was from Aunt Lucy that I learned about the magic that could be found in a magic cookie bar, how to properly make pizelles, and the recipe for the best kitchen sink cookies (they included peanut butter, oats, and chocolate chips). Of course, it’s understandable why the first thing I did every time I went to visit her was to go straight to her cookie tin. Despite all those delicious treats, the one thing that reminds me of Aunt Lucy more than anything, is blueberry muffins. She made the best that could be made, many times using the blueberries that my Grandfather had grown.

When I visit my Grandmother’s house now, you will still most likely find me consuming more than my fair share of blueberries. And you’ll more than likely find me attempting to replicate Aunt Lucy’s blueberry muffins. My Grandfather and Great Aunt may no longer be with us, but the blueberry bushes live on, reminding me of them in ways that I will cherish forever.

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Blueberry Muffins with Brown Butter Crumb Topping
Yields 12
A moist blueberry muffin with a brown butter crumb topping; minus the topping, these muffins have almost no sugar or fat in them
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Prep Time
10 min
Cook Time
20 min
Total Time
45 min
Prep Time
10 min
Cook Time
20 min
Total Time
45 min
Muffins
  1. 2 cups all-purpose flour
  2. 1/4 cup granulated sugar
  3. 3/4 teaspoons baking powder
  4. 3/4 teaspoons baking soda
  5. 1/2 teaspoon cinnamon
  6. 1 egg
  7. 1 cup of buttermilk (or 1 cup of milk + 1 tbsp. of apple cider vinegar)
  8. 1 1/2 tablespoons of coconut oil
  9. 1 cup fresh blueberries
Topping
  1. 3 tablespoons of butter
  2. 1/4 cup all-purpose flour
  3. 2 tablespoons of brown sugar
  4. A large pinch of cinnamon
  5. A dash of nutmeg
Instructions
  1. Preheat the oven to 375 degrees. Line a muffin tin with liners and set aside.
  2. In a medium bowl, mix together the dry ingredients. Set aside.
  3. In a small bowl, which together the egg, buttermilk and coconut oil. Slowly stir the liquids into the flour mixture, stirring just until everything is combined. Gently fold in the blueberries, making sure not to over mix.
  4. Divide the batter equally between the muffin tins (each cup should be about two-thirds full). Set aside.
  5. In a small saucepan, melt the butter over medium heat. Continue cooking the butter, without stirring, until it begins to brown (this should take about 5 minutes). Once the butter has browned, remove the pan from the heat and stir in the flour, sugar, and spices. FYI, this topping will be a bit more on the crumbly side due to using melted butter instead of chilled butter.
  6. Spoon about 1 teaspoon of crumb topping on top of each muffin, gently pressing the topping in with your fingers or a spoon. Bake the muffins for 18-20 minutes, or until a toothpick inserted comes out clean. Turn the muffins out onto a wire rack and cool, or serve warm with a little butter.
Notes
  1. Store muffins in a ziplock bag or airtight container for up to 6 days.
  2. My favorite way to eat these is sliced in half, toasted and spread with some butter.
  3. In place of a crumb topping, you can simply sprinkle the tops of the muffins with cinnamon and sugar prior to baking, as my Aunt Lucy always used to do.
Runway Chef http://www.runwaychef.com/
 

Mini Apple Cider Donuts

apple-cider-donuts-two-ways These donuts. These are what my fall dreams are made of. Except in my dreams┬áthere are no complicated recipes involved (have you ever tried to find an easy apple cider donut recipe? Because I have, and it.does.not.exist!), there are┬áno burnt donuts (trust me when I say “Do not fry these donuts!”), there are no cooked pieces of egg in my donuts (hot butter + raw egg don’t mix well), there are no donuts that won’t fry (again, these donuts are meant to be baked, not fried)….no, in my dreams there are only piles of warm fluffy donuts bursting with the smell of fall and begging to be devoured in all their apple and cinnamon glory. Oh, how looks can be deceiving…

P.S. Just for clarification purposes, the scenarios described above were from me testing apple cider donut recipes (rough job, but someones got to do it, right?!?)….the recipe below should result in perfect little donuts. And if it doesn’t, well, we’ll just say my husband came up with the recipe, not me….

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Mini Apple Cider Donuts (with optional Caramel Cinnamon Apple Cream Filling)
Makes 24 mini or 12 regular donuts

Donuts
1 cup of apple cider
2 cups of all-purpose flour (don’t use whole wheat)
1 tablespoon of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of ginger
1/4 teaspoon of nutmeg
1/2 teaspoon salt
1/2 cup of granulated sugar
1 stick (1/2 cup) of butter
1 egg
Cinnamon and sugar or powdered sugar for dusting

Filling
1 cup of caramel pudding (I made half of this recipe)
1/2 an apple, finely diced
1 teaspoon of cinnamon

Preheat the oven to 350 degrees.

Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Continue boiling until the liquid has been reduced to about 1/2 a cup (this should take 8-10 minutes). Once the liquid has reduced, add the butter, and continue cooking the liquid, just until the butter has melted.

Meanwhile, in a large bowl, whisk together the dry ingredients. Gradually fold in the butter and apple cider mixture. Before everything is fully combined, add in the egg, and then quickly finish mixing everything together.

Grease a donut pan, then fill with batter (I filled each hole completely to the top). Bake for 10-12 minutes (please note- if you’re baking larger donuts, you will need to double the baking time). Remove from the oven and immediately roll in cinnamon and sugar or powdered sugar (if desired).

Store in a tightly sealed container. These taste best fresh out of the oven, but they will last up to two days. Simply reheat them in the oven for a couple minutes before eating.

For filled donuts- If you would like to fill your donuts, simply mix together the caramel pudding, diced apples and cinnamon. Let the mixture chill until firm, then either spoon some into the donut hole, or slice the donut in half and place some filling in the middle.