Greek Yogurt Popsicles

Blueberry Coconut Greek Yogurt Popsicles are made with fresh blueberries and coconut milk. They are a complete grab-and-go breakfast that will keep you cool this summer.

Blueberry Coconut Greek Yogurt Popsicles are made with fresh blueberries and coconut milk. They are a complete grab-and-go breakfast that will keep you cool this summer.

These blueberry-coconut Greek yogurt popsicles are a delicious way to cool down this summer.  The base of these popsicles is protein-rich FAGE Total Greek yogurt. The added coconut milk gives them a creamy texture with a bright coconut flavor.  These popsicles are layered with antioxidant-packed blueberries, making them an all-around complete grab-and-go breakfast. However, these popsicles are so delicious that you will want to enjoy them any time of day!

Cook the blueberries until they reach a jam-like consistency

Cook the blueberries until they reach a jam-like consistency

Freeze the blueberry coconut g

Freeze the blueberry coconut g

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You can use any sweetener you like--sugar, honey, agave--or no sweetener at all.  Be sure to taste as you go along. The recipe below is on the tart side since that’s how I like to enjoy my yogurt!  Plus, the fat from the coconut milk balances out the flavor and will help keep you satisfied longer.

You will want to make these Blueberry Coconut Greek Yogurt Popsicles again and again!

You will want to make these Blueberry Coconut Greek Yogurt Popsicles again and again!

The great thing about the FAGE Total Plain is that there are no additives, preservatives, or sugar that doesn’t occur naturally from the milk that’s used. That way, I can control how much sugar (if any!) I want to add. Plus, two simple ingredients--coconut milk and fresh blueberries--give these popsicles so much natural flavor.  You will want to make these popsicles again and again!

Blueberry-Coconut Greek Yogurt Popsicles

Makes 10 popsicles

17.6 ounces FAGE Total 2% Greek Yogurt (about 2 cups or 500g)
1 cup full fat coconut milk
4 tablespoons granulated sugar*, divided
2 cups fresh blueberries

*You may use honey instead of sugar

1. In a large bowl, combine the Greek yogurt with one cup of coconut milk and two tablespoons of sugar.  Stir vigorously until you have a smooth consistency. Taste and add more sweetener if desired. Set aside.

2. Make the blueberry sauce by combining the 2 cups fresh blueberries with the remaining 2 tablespoons of granulated sugar in a small pot.  Place over medium heat and cook until the blueberries start to break down. Stir and continue cooking until it reaches a jam-like consistency.  You can use the back of a wooden spoon or a fruit masher to mash the berries. Once the jam-like consistency is reached, remove the blueberry sauce from the heat.

3. Place a tablespoon of the yogurt mixture in each popsicle mold.  Add a tablespoon of blueberry sauce. Top with another tablespoon of the yogurt.  Continue alternating until the popsicle mold is nearly full. Place the top on the mold and add the popsicle sticks.  Freeze for six hours.

4. Once the popsicles are completely frozen, place the mold under running water so that they will loosen.  Remove the popsicles and enjoy immediately, or place in the freezer in an air-tight container with parchment paper dividing each row of popsicles.  These are an easy grab-and-go breakfast for summer, or a cool treat for any time of day.

This post has been generously sponsored by FAGE Greek Yogurt.

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Best Brownies Ever

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These dark chocolate brownies with flaky sea salt are officially the best brownies ever. And I'm sharing the recipe below!  There's nothing interrupting the perfectly fudgy texture of these brownies-- no chunks of chocolate or walnuts to get in the way of your ability to savor the rich chocolate flavor in each bite. 

I wanted a recipe that I could make quickly and easily, and that would be easy to transport since I was heading to a barbeque in New Jersey. I came across this crazy-good looking recipe from Buzzfeed, so I decided to give it a try.  Plus, with all that crunchy, flaky sea salt on top, I knew the brownies would be a hit. And they were!  

The flaky sea salt makes these brownies next level!

The flaky sea salt makes these brownies next level!

One thing to note.. these brownies will only be as good as the chocolate you use. So, do yourself a favor and use some really good chocolate!  What's good chocolate you ask?  Well, a few of my favorite brands are Valrhona, Callebaut and Guittard.  You can find one or all of them at Whole Foods, or even your regular grocery store.  

Best Brownies Ever

8 ounces dark chocolate (about 60% cacao), finely chopped
3/4 cup Dutch-process cocoa powder, divided (63 grams)
1 tablespoon instant coffee or instant expresso powder
1 and 1/4 cup (2 and a half sticks) unsalted butter, melted (282 grams)
2 cups granulated sugar (400 grams)
1/2 cup dark brown sugar, packed (110 grams)
2 teaspoons vanilla extract
2 teaspoons salt
6 eggs, room temperature
1 cup all purpose flour (125 grams)
flaky sea salt

Prepare a 9 x 13 inch pan by lightly buttering it, lining it with parchment paper, and lightly buttering the parchment paper. (By using parchment paper, you will be able to easily lift the brownies from the pan.)

Preheat the oven to 350 F.  Add the finely chopped chocolate into a medium-sized bowl. Sift in 1/4 cup (21 grams) of the cocoa powder and the instant coffee powder.  Melt the butter. Don't let the butter cool-- immediately pour it over the chocolate, and stir until the chocolate has melted. (Feel free to give a taste test at this point-- the chocolate sauce is deeeelicious!)

In the bowl of a stand mixer fitted with the whisk attachment, add the granulated sugar, brown sugar, salt and vanilla.  Add an egg and whisk on low.  Add the remaining eggs while the mixer is going, and gradually increase the speed to 5/10.  Whip until the mixture transforms into a beautiful, thick-looking batter.  This will incorporate tons of air.  It should take about 7-9 minutes. With the mixer still running, slowly pour in the chocolate mixture.  Once the chocolate is fully incorporated, turn the mixer off and remove the bowl.

Sift in the one cup of flour and remaining one half cup (42 gram) of cocoa powder.  Gently fold in the flour and cocoa powder with a rubber spatula until they're fully incorporated.  Pour the mixture into the prepared baking pan.  Smooth the top so that the brownie batter is evenly spread across the pan.

Bake for 20 minutes.  Remove from the oven and bang the pan against the table a couple of times. Bake again for an additional 20-25 minutes.  (Total bake time is 40-45 minutes.) A toothpick inserted in should come out crumbly with the mix.  Remove from the oven and allow to cool on a cooling rack. Use a serrated knife to cut. 

Serve to friends, and have them love you and ask them to make these brownies again and again.

Recipe adapted from Buzzfeed Tasty.  Their video is awesome-- watch it here.

 

 

 

Bake from Scratch 2018's "Baker's Dozen"

I am incredibly honored that Bake from Scratch named me as one of their 2018 Baker's Dozen.  The feature is in the July/August issue, on newsstands now.  It feels amazing to be in such awesome company of people and brands that I admire.  I hope you get a chance to check out this awesome magazine!

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