French Yogurt Fat Bomb

One of my favorite foods is heavy cream. I just have nice memories of it growing up, and it tastes delicious. I also love yogurt. I mean, what's not to love about yogurt? Mix these two things together and you get something truly spectacular. My friends, I am about to introduce you to one of the yogurt GODS, Creme Bulgare. French for "yogurt fat bomb" (not really, but it should be, cuz it's 0 carb, all fat, and all delicious)

What you'll need:

1 quart heavy cream (NOT ultra pasteurized. I'd recommend raw cream, but there's this whole awkward pasteurizing process ya gotta do with the culture)
1 starter packet yogurt culture

helpful tools:
candy thermometer
yogurt maker
Sugar free syrups for sweetening/flavoring (I like Torani & DaVinci)

Pour 1/2c cream into a small bowl and set aside (preferably near oven, but not on it. We want it to come to room temperature in the next few mins)

Pour cream into large sauce pan and bring to the point where warm bubbles start to form (about 180F). Cool to 108-112F

Dissolve 1 packet starter with the small amount of room temp cream, then pour back into pan. Mix well

(sorry for crappy picture)

Pour into yogurt maker containers, and add your sugar free syrup. I like to do it this way, rather than add syrup to the batch, because you can have more flavor options individually.

If you have 8 cups like I do, I recommend 6 flavored, and 2 plain. You can reuse the plain ones as starter for your next batch.

Incubate 8-10 hours.

Move to fridge for at least another 2 hours, overnight if possible.
Enjoy the most luxurious, custardy, silky yogurt you ever had!

You're welcome.

Mate Chocolatte FroYo

Just when you thought I'd gone crazy with my Red Velvet Rooibos infused ice cream, I dreamed up Mate Chocolatte FroYo! That's right. As if the Red Velvet wasn't decadent enough. We're getting down right hedonistic!

What you'll need:

1.5c Fage Total Full Fat Greek Yogurt (I'm using the last of my Bulgarian Yogurt, but I definitely recommend Fage Total!)
10 Republic of Tea Double Dark Chocolate Mate sachets
1/4c xylitol or coconut palm sugar (I used Torani's Sugar Free Chocolate Syrup for sweetness and extra chocolateyness)
1c heavy cream or plain goat milk kefir (depends on how tangy you want it)

Gently warm heavy cream and allow tea sachets to steep. If you are using kefir, do a cold steep, just let the bags sit for a good 20 mins, then press them out.

(Don't worry if your Mate doesn't look like mine right now. I've already added some of the Torani syrup in this picture. Shhh...)

Combine with Fage and sugar, stirring until sugar is dissolved. Allow to cool in fridge. Again, I'm using Bulgarian yogurt here. I don't recommend it unless you want a product with enough pa-tang to put hair on your chest! Bulgarian yogurt is for bad-asses only. I didn't think there was anything that could curl my toes more than sour patch kids until I had a spoon fulla Bulgarian!

Because I'm using Bulgarian, I added a bit more chocolate syrup. I thought this picture looked cool, so I'm including it :P

Add to ice cream maker and follow manufacturer's instructions.

Voila! Easy, peasy, Mate Chocolatte FroYo.

Tuck in, dudes ;)

Super Nog

With the holidays coming up, it's about time I gave you a decent Egg Nog recipe, rather than the Quick N Dirty one. Plus, it helps to have options!

What you'll need:

1c heavy cream
6 eggs
1/4c Sugar free egg nog syrup (optional, but it helps with flavor)
Nutmeg


Separate yolks from whites. Laugh at the carnage.

Whip egg whites until fluffy peaks form. It helps to add a dash of sugar (I used about 1 tsp honey)

Beat eggs with syrup until you get a happy pudding. If you don't want to use syrup, use some vanilla extract instead, and a bit of sweetener.

Very gently, fold (not stir) egg whites with yolk pudding

It should look like this when fully combined:

Fluff your cream a bit. Do not whip into whip cream, just give it a little thickness

Combine with egg noggy pudding stuff and stir gently. Place in fridge 2 hours or until chilled. Pour into cup, add a dash of nutmeg and enjoy!

HAPPY HOLIDAYS! :)

Almond Butter Soup

In the colder months, or just a lazy Sunday, it's nice to be able to throw a bunch of stuff into a pot and eat dinner a little while later! Barney Butter and my haul from Christiansen Family Farm was inspiration for one of those moments ;)

What you'll need:

8c beef stock
2 lbs cubed, cooked beef
1 bag frozen cauliflower, steamed & ready to go (or 1 head fresh)
1 small bag baby carrots
1 large chopped zucchini
1 can diced tomatoes
3 stalks chopped celery
1 large chopped onion
2 cloves garlic, minced
1/2c almond butter (Barney Butter is my fave!)
1T chopped fresh parsley
ground black pepper to taste

Cube your beef and sear it. I threw mine under the broiler. 4 mins each side.

In very large pot, combine stock, meat, cauliflower and carrots. Bring to a rolling boil, then reduce heat to medium. Cook 10 mins or until vegetables are tender.

Add zucchini, tomatoes, celery, onion, and garlic. Simmer for 8 mins.

Add almond butter, parsley, and pepper; stir until almond butter is fully blended. Simmer for 5 mins more. Allow to cool for 10.

I wish you could smell this. I don't suppose your monitor is equipped with smell-o-vision?

This was really tasty! The only thing I think it was missing were some hot, buttered, White Lion rolls!

Tuck in, dudes! <3

PJF Tea-Ramisu

What you need:

The Most Versatile Sponge Cake EVER!
3 large eggs, separated (please place egg whites directly into large glass bowl. If doing this by hand grosses you out, gimme a call when you leave mamby pamby land!)
1 cup very strong Republic of Tea Double Dark Chocolate Mate, cooled
8 oz mascarpone
2T cocoa powder
1/4c Sugar Free Peach Syrup

combine egg yolks, 1T of the chocolate mate, and peach syrup into large bowl.

Beat 2 mins.

Add mascarpone and beat another 4 mins until smooth.

In separate bowl, combine egg whites and a pinch of stevia/xylitol. Beat until stiff peaks form. I've gotten my best results using a glass dish, as opposed to a plastic one.

Gently fold into mascarpone mixture.

Slice The Most Versatile Sponge Cake EVER! into ladyfingers and dip into remaining chocolate mate.

Layer on bottom of small serving dish. spread mascarpone mixture and sprinkle with cocoa powder. Refrigerate 2 hours.

NUTRITIONAL INFORMATION (serves 6):
305 cals, 1g carb (0 net, ty cocoa powder!), 19g fat, 31g protein, 217 sodium

COMPARED TO OLIVE GARDEN TIRAMISU:
510 cals, 48g carb, 92g fat, 7g protein, 75 sodium

Personally, I think mine's better ;)
It may not be as pretty, but I'll pick it over Olive Garden any time.