me make food

I usually use greek yogurt to make frozy treats, but they were out. So I strained a vat O yogurt for the nummy. I could not believe how much liquid strained out. I thought I had some frozen fruit, but ended up scraping 3 vanilla beans for their innards and made a thick goop. I hope the vanilla sets in with its flavor. Right now it is a tangy sweet frozen cream.

We have done cake balls a bunch before. The biggest problem was the moist cake recipe was too soft and when mixed with the cream cheese frosting they compacted. Theresa used a stiffer yellow cake recipe and only used enough frosting to just get it to form loose balls. Freeze, dip, and decorate and they absolutely rule.

Will work on gettng a recipe if any of ya are interested.

That is some powerful yogurt. I used the greek yogurt and drained all the moisture I could. The blackberries blended into a much bigger volume than I expected. Was really rich and froze pretty much solid.

Theresa made some spongecake which went nicely with the strawberries from our patch out back. We are getting tons of strawberries. Ended up freezing a bunch and we are maybe 1/3 of the way into the harvest.

I was looking to an alternative to fatty ice cream and looked around for some frozen yogurt recipes. Some say drain the yogurt overnight or just get the greek style. Found this recipe and went for it.

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

I only used 1/2 cup of sugar and blended up some frozen strawberries to add to the mix.

The tangy taste overpowers and it seems so fat filled and rich. Oh man is it good. Got pretty solid after being in the freezer for a while, but still amazing.

Not sure how we got to talking about eating the apple fritters at Alice’s when we were little kids, but we knew we had to make them. Theresa found a recipe and I hit the store for some apple butter and apples. They were awesome. She added some cinnamon and we liked it, but would only use 1/2 a teaspoon next time.

Theresa’s family wanted the peppercorn steaks for dinner this year so we headed to Sams to get a beef tenderloin PSMO select grade. I am getting really good at cutting these up.

Post with recipe

Theresa made up some peanut butter bars from scratch following a recipe from good housekeeping and added choc chips and a chocolate drizzle. They were really good warm.

Theresa honed her cake ball skills up a few notches this weekend. We were invited over to my brothers house for some grub. I brought two loaves of no knead bread and Theresa made cupcakes and coated cake balls.

So it is the vanilla and chocolate cake crumbles, but way lighter on the frosting mixed in to make them lighter and more cake like. A core ball of one kind of cake surrounded by the other kind. Then dipped in the opposite almond bark and covered with coconut, cake crumbs, and colored sugar. They were the best batch yet. Not overly sweet or dense. My fave was the coconut ones.

I posted about the red velvet cake balls a day or so ago. We figured if we used Theresa’s checkerboard cake to make dual filled cake balls. We made ours from scratch the whole way. Man are they good.