Orange Yogurt Smoothie

Orange Yogurt Smoothie
Print Recipe
    Servings Prep Time
    2 people 15 minutes
    Servings Prep Time
    2 people 15 minutes
    Orange Yogurt Smoothie
    Print Recipe
      Servings Prep Time
      2 people 15 minutes
      Servings Prep Time
      2 people 15 minutes
      Ingredients
      Servings: people
      Instructions
      1. Cut the peel off the oranges by cutting off the top and bottom to the flesh. Then run your knife down the sides along the flesh removing the sides in large strips.
      2. Segment the orange by running your knife along the membrane on both sides of each segment which will loosen it from the orange.
      3. Place oranges and remaining ingredients in a blender and blend until smooth and creamy.
      4. Pour into desired glasses and serve immediately.
      Recipe Notes

      -recipe yields approximately 650ml-700ml depending on the amount of ice added.

      -cutting the peel off instead of simply peeling it with your fingers ensures there will be no pith left on the flesh.

      Frozen Yogurt Strawberry Cake

      Frozen Yogurt Strawberry Cake
      Print Recipe
        Servings Prep Time
        12-16 slices 60 minutes
        Cook Time Passive Time
        46 minutes 6+ hours
        Servings Prep Time
        12-16 slices 60 minutes
        Cook Time Passive Time
        46 minutes 6+ hours
        Frozen Yogurt Strawberry Cake
        Print Recipe
          Servings Prep Time
          12-16 slices 60 minutes
          Cook Time Passive Time
          46 minutes 6+ hours
          Servings Prep Time
          12-16 slices 60 minutes
          Cook Time Passive Time
          46 minutes 6+ hours
          Ingredients
          Pretzel crust
          Cake filling
          Servings: slices
          Instructions
          Pretzel crust
          1. Preheat oven to 350°F.
          2. Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
          3. Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
          Cake filling
          1. Increase oven to 400°F.
          2. Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
          3. Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
          4. Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
          5. Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
          6. Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
          7. When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
          Recipe Notes

          -strawberries can be roasted and chilled one day ahead.

          -frozen cake well covered will keep for up to a month in the freezer.

          Cardamom Banana Bread French Toast

          Cardamom banana bread, laced with cardamom, studded with pecans, dunked in eggs and cream and fried golden.
          Cardamom Banana Bread French Toast
          Print Recipe
          A yeasted banana bread laced with cardamom and studded with pecans, made into golden french toast.
            Servings
            8 slices
            Servings
            8 slices
            Cardamom banana bread, laced with cardamom, studded with pecans, dunked in eggs and cream and fried golden.
            Cardamom Banana Bread French Toast
            Print Recipe
            A yeasted banana bread laced with cardamom and studded with pecans, made into golden french toast.
              Servings
              8 slices
              Servings
              8 slices
              Ingredients
              Yeasted Banana Bread with Cardamom
              French Toast
              Servings: slices
              Instructions
              Yeasted Banana Bread with Cardamom
              1. Preheat oven to 85℉. Mash bananas in the bottom of a stand mixer bowl, add water, honey and yeast. Allow to ferment for 10 minutes. Stir in 1 egg, butter, milk powder, salt, cardamom, and 2 cups of flour. Add an additional 1/2 cup flour and using a dough hook, knead until flour is incorporated. Knead in flour by the 1/4 cup ensuring flour is absorbed after each addition before adding more. Add flour and continue to knead until dough pulls away from the side of the bowl. Add pecans and knead until evenly distributed. Place dough in a greased bowl, cover and allow to rise at 85℉ or room temperature until double in size, approximately 1 1/2 hours.
              2. Deflate dough by kneading 2-3 times. Divide dough into 3 equal pieces and roll each piece into an approximate 15 inch rope. Place ropes parallel to each other on a parchment lined baking sheet. Braid the 3 ropes together tucking in both ends. Cover with plastic wrap or damp kitchen towel and allow to rise until almost double in size, approximately 1 hour.
              3. Preheat oven to 350℉. Place oven rack in the middle of the oven. Whisk egg with 1 tbsp of water and brush evenly onto braided loaf. Bake for 35 minutes or an internal temperature of 200℉ is reached. Allow to cool completely on a wire rack prior to slicing.
              French Toast
              1. Preheat oven to 200℉. In a shallow dish whisk eggs, milk, cream, vanilla, cardamom and salt. Cut bread into 3/4 inch slices. Heat a large non stick skillet or griddle over medium heat. Add 1 tbsp of oil. Dip each bread slice into egg mixture and allow to sit for 20 seconds per side. Add to hot skillet and cook for approximately 4 minutes per side. Transfer to plate and keep warm in preheated oven. Repeat with remaining bread and egg mixture.
              2. Top french toast with fresh banana slices and pure maple syrup. Serve immediately.
              Recipe Notes

              Make bread the day before intending to make french toast. I used two baking sheets, one directly on top of the other creating a thicker base to prevent the bottom from becoming too dark.