pumpkin & spice frozen yogurt

You learn so many things when you experiment. For example, I learned that yogurt doesn’t have enough fat in it to keep the frozen yogurt creamy once frozen.

Do you know how I know this?

It’s because the first time I came up with this recipe, I diligently went back & forth to the freezer to ensure I was keeping the mix moving & breaking up those ice crystals, and at some stage, it just turned on me & stopped being a nice creamy concoction, but rather had the consistency of very hard slushed ice.

So, I thawed it out & started again thinking I hadn’t quite been diligent enough, this time stirring it every 15 minutes instead of every half hour. Nope, same result.

I sat there frustrated looking at it & realized that if it was getting this hard & falling apart, there wasn’t nearly enough fat in it.

Ahhhhh, so here we go, the age old question… is it better for my frozen yogurt to be creamy, or healthier?

Creamy won. No surprise really since I always choose flavor & texture over calorie count.

…and wouldn’t you know it, adding an egg yolk & some sweetened condensed milk turned my frozen treat from a slushy mess into a creamy, delicious dessert.

So I have to ask myself, what’s really in all those frozen yogurts out there? Maybe it will require some investigation, maybe not, maybe that’s all for another post. We shall see.

I know it’s getting colder outside, but it’s still warm enough for me to get away with this fall concoction. I’m combining the last of the warmth with the flavors of the fall.

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Hünkar Begendi

…which translated means sultans delight, which is basically a stew on a rich aubergine puree. Traditionally this is made with lamb but i tried it here with beef and it wasn’t a bad substitution at all. This is a dish with a long history and many stories tell the tale of its creation. In the end, all stories have a common happy ending… the sultan liked it, hence the name. Given the intertwined history of Greece and Turkey, the dish has flavors that are very common in this part of the Mediterranean. The roasted aubergine technique used here, is basically used for many recipes like eggplant salad which anyone having visited a Greek island will have tried. The simple tomato beef stew by itself is very common here also, and often enjoyed with either pasta, rice or my favorite… grandma’s extra crunchy fried potatoes and feta cheese.

– mel

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pumpkin & spice bites

I’m going to ignore the current holiday. I already showed you how I celebrated it on cupcakes. That’s all you get.

Instead of something red & covered in love & hearts, I’m sharing something orange & filled with pumpkin. Bite sized, more-ish snacks for those of us who will be silently protesting the holiday by watching zombie flicks on the couch & stuffing our faces full of these.

Don’t get me wrong. I’m not against love, or holidays. I love both actually. I’m not even against valentines day. I just don’t feel like celebrating it this year. Maybe next year, ay?

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stuffed pumpkin

I have this love for stuffed vegetables that can’t be explained. Something about them being wholesome, comforting, filling & completely delicious.

As luck would have it for me, now is the perfect season for pumpkins. You know, that same amazing vegetable that we carve into faces. Stuff into pies. Bake into cookies. Puree into soups. Mince into a casserole. The possibilities are endless. Recently I’ve even been pondering making pumpkin & cream cheese muffins. Maybe even a pumpkin cheese cake.

So, these amazing, delicious, round & wonderfully orange vegetables have now been turned into a container for the most incredible stuffing. I’m telling you, I love what Mel does with food. Every single time.

Any way, these baked stuff pumpkins have all sorts of amazing things in them. I ate a whole bowl of stuffing prior to them being ready, and then still managed to eat an entire pumpkin on my own. Scooping out that incredible orange flesh with every bite.

Enjoy!

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sweet potato & chickpea soup

 

Two orange coloured soups in less than a week…. shame on me. I’ve also had two orange backgrounds on my desserts…. and the leaves are starting to go orange as well. That’s the leaves on the trees I mean.

…I’m lying about the last one, no orange leaves. Yet.

I’m sorry about all the orange though, I’m not however sorry about the second soup. I make no apologies.

It’s cold, that’s all I’m saying.

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