Yogurt Biscuits… Simple Sunday!

Today is my first official day as a teacher intern.  I’m excited.  I’m nervous.  I’m scared.  I’m overwhelmed.  

But, mostly, I’m excited.

As preparation for this big day, Mom suggested we make a little something special for Simple Sunday.  After nixing donuts (who keeps self-rising flour in the house?  Oh, bakers, you say?  Yeah, well, not this one!) and bread (too complicated for hungry bellies), we decided on yogurt biscuits.

It was a good choice.  

These can be whipped up with everyday ingredients and take virtually no time at all.  Perfect for… that’s right, simple sundays! 

Now, before you run off to make these, I do need to warn you.  These aren’t quite the same as the flaky, slightly crumbly biscuits that Paula Deen would put on your plate.  These are a bit soft, a bit tangy and a bit flaky. 

Mom said these would be great as a breakfast sandwich – egg, bacon or ham and cheese – and I agree.  

For now, though, I’ll stick with a little butter and a touch of (homemade) jam.  Delicious!

Yogurt Biscuits
Printer Friendly Version

Ingredients…

1 1/4 cups whole wheat pastry flour
1 1/4 cups all-purpose flour, plus more for kneading
1 1/2 teaspoons fine-grain sea salt
1 tablespoon baking powder
1/2 cup butter, chilled and cut into cubes
1 1/3 cup plain, Greek yogurt

Directions…

Place an ungreased baking sheet in the oven and preheat to 450℉.

Combine the flours, salt and baking powder in a food processor.  Pulse to combine.  Sprinkle the cubes of butter on top of the dry ingredients.  Pulse about 20 times, until the mixture looks like sand.  Add the yogurt and pulse a few times, until the yogurt is just incorporated.  Avoid overmixing.

Lightly flour a surface and turn out the dough, forming a ball.  Knead five times and press into a one-inch thick square.  Cut in half and stack one on the other.  Repeat this process – kneading, cutting and stacking – two more times.  Add more flour to prevent sticking as necessary.  

Press or roll out the dough to 3/4 inch thick rectangle. Cut the dough into twelve biscuits.  Place the biscuits on the preheated baking sheet, leaving about 1/2 inch between each biscuit.  Bake for 15-18 minutes or until the bottoms are a deep golden brown.

Enjoy!

Source:  Honey & Jam, originally from Super Natural Every Day by Heidi Swanson

French Yogurt Cake… Fresh Baked Friday!

Two summers ago I found myself searching for a job, living back home and looking for something to get me out of bed in the morning.  In an attempt to fill my days, I stumbled upon this world, this blog world.  I’d heard about it, but spent little time looking around.  

Well, it didn’t take long for me to get hooked.  In fact, as of today, I subscribe to 75 blogs in my Google reader and write my own blog (I know, duh!).  Needless to say, I spend more time then I care to admit reading, researching and looking at blogs.

What’s your point, Kristina?  Well, one of the first blogs I stumbled upon two summers ago was Tuesdays with Dorie, a blog of bloggers (say that ten times fast!) baking their way through the esteemed Dorie Greenspan’s cookbook, Baking: From My Home to Yours.  Although I didn’t have a blog at the time, I started playing along.  I baked with them once a week.  It gave me something to do.  Plus, my mom’s co-workers were thrilled to eat the goods!

I loved it.  While I stopped baking alongside the Tuesdays with Dorie bloggers, I do check-in from time to time.  As for the cookbook?  Well that gets plenty of use…

A few weeks ago, I was looking for a light, summer, citrusy cake.  I immediately went to Dorie and, as usual, she did not steer me wrong.

Tender crumb, moist cake, hint of lemon.  Absolute summer perfection.  

Oh, and it gets better after a day or two.  Love that.

French Yogurt Cake
Printer Friendly Version 

Ingredients…
1 cup flour
1/2 cup almond flour* (or, if you prefer, just use another 1/2 cup of flour)
2 teaspoons baking powder
pinch of salt
1 cup sugar
zest of 1 lemon
1/2 cup plain yogurt
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup canola oil 

*You can make almond flour by grinding almonds to a fine powder.  You can also buy it from specialty stores, such as King Arthur’s Flour.

Directions… 

Preheat the oven to 350℉.  Generously butter a loaf pan and place the pan on a baking sheet.  Set aside.

Whisk together the flour, almond flour (if using), baking powder and salt.   

Put the sugar and lemon zest in a medium bowl.  Using your fingertips, rub the zest and the sugar until the sugar is moist and aromatic.  Add the yogurt, eggs and vanilla extract.  Whisk vigorously until well blended.  Whisk in the dry ingredients.  Using a spatula, fold in the oil.

Pour the batter into the prepared pan.  Bake for 50 to 55 minutes or until the cake begins to come away from the sides of the pan and is golden brown.  Move the pan to a rack to cool for 5 minutes.  Run a knife around the edge of the pan.  Turn the cake out onto the rack and allow to cool completely.  Cut and enjoy!

Source:  Baking: From My Home to Yours by Dorie Greenspan

Happy 1st Blogiversary!

Okay, so I’m a few days late!  What can I say?  Par for the course these days.

Nonetheless… thank you, thank you, thank you… for reading, for commenting, for following.

Thank you, thank you, thank you… for the words of encouragement, for the creative freedom, for the orders.  

This slideshow requires JavaScript.

I started all of this in a very uncertain time of my life.  It has been an amazing creative outlet, an amazing source of support and an amazing learning experience.  

Please keep passing my blog along, please ask me questions, please leave me comments.  I want to hear what you are thinking, what you want, what you have tried.

I’m looking forward to seeing what this upcoming year has in store.  Until then… one more thank you!

Simple Sunday – Keeping it Simple

Breaking news… I did!  I really did it!  I made scrambled eggs that were fluffy, cooked perfectly and down right tasty.  Now, I don’t want to brag too much since, well, it was only one time.  Okay, and my  mom was standing behind me, answering my every question… But, it’s a start!

The {delicious} scrambled eggs were accompanied by maple oat scones (leftover from mybirthday brunch) and a quick parfait – a layer of peaches, homemade yogurt and cinnamon granola on top.

Simple.  Delicious.