makes 6 yogurt cups

Ingredients

• 1 1/2 cups Vanilla yogurt (I used Greek yogurt)
• 1 (3 oz) package of Lemon Jello mix
• *optional, whipped cream to top

How to Make

1. Line a muffin tin with 6 cupcake liners.
2. In a medium microwave safe mixing bowl, combine yogurt and Jello mix, stirring to combine.
3. Microwave on high for 2 minutes, stirring after each minute.
4. Fill each cupcake liner with about 1/4 cup of yogurt mixture.
5. Chill cups for at least an hour until set.

* I used a double boiler method because I don't have a microwave....

Notes

You can easily mix and match different flavors or yogurt and Jello. Also, try making them in mini cupcake liners as well for a more bite-sized treat!

Store in an airtight container, refrigerated for up to 3 days.

Adapted from Jello

Gluten Free whole grain bread

Whisk together the following – not in your stand mixer bowl, but in a separate bowl. You’re going to be adding these dry ingredients in portions to the liquid ingredients in the recipe.
3 cups (13 1/2 ounces) King Arthur Gluten-Free Whole Grain Flour Blend
1/4 cup milled flax
2 tablespoons sugar
2 teaspoons instant yeast
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum
Can you leave out the xanthan gum? No; it steps in for the gluten, and holds the bread together. If you’re going to be doing much GF baking, xanthan gum is a must-have.


Place the following in a mixing bowl, or the bowl of your stand mixer:
1 cup warm milk (I use soy milk) 110*F use thermometer
2 tablespoons vegetable oil or melted butter (oil)
3 large eggs (I use 1 egg and egg whites to make 3/4 cup of egg)
Whisk to combine.
Add 1 cup of the dry ingredients.
Whisk to blend, then beat at medium-high speed for 1 minute. Scrape down the sides and bottom of the bowl.
Repeat the process – add 1 cup of the dry ingredients, whisk, beat, scrape – until you’ve added all the dry ingredients.
After everything’s in the bowl, beat for 2 to 3 minutes at medium speed to make a very smooth, thick batter (or soft dough).
 Scrape the batter into the center of the bowl, cover the bowl, and let it rise for 1 hour.
 It won’t rise a whole lot…
 …but when you scrape it into the center of the bowl again, you’ll notice it feels a bit airy and lightened.
 Grease a 9” x 4” x 4” loaf pan.
 Scoop the dough into the pan.

 Use a spatula or your wet fingers to dome the loaf down the middle; this helps give it a nicer shape.
(Trust me! You want it to look pretty it will bake exactly as you leave it.)

 Cover the pan with greased (I just spray the top of bread with pan spray) plastic wrap. Set it in a warm place to rise until the loaf barely crowns above the rim of the pan. (25/60 minutes??).

Toward the end of the rising time, preheat the oven to 350°F.
 Bake the bread for 40 to 45 minutes, tenting it with foil the final (or sooner...you judge) 10 to 15 minutes of baking., to prevent over-browning.
 An instant-read thermometer inserted into the center of the loaf will register about 205°F. I just test with a toothpick like you would a cake, tap on bread it should sound hollow...


Remove the bread from the oven, and turn it out of the pan onto a rack to cool.
And why does bread have to cool on a rack, anyway? Because if you cool the loaf on a flat surface, heat will create steam underneath, making the bottom crust soggy, then leathery.
Slice when cooled completely.

Macarons with ganache

Cookies

• 2 cups powdered sugar, divided
• 1 1/4 cups slivered almonds
• 3 tablespoons natural unsweetened cocoa powder
• 1/3 cup plus 3 tablespoons egg whites (from about 3 large eggs), room temperature, whisked to loosen
• 1/4 cup sugar

Ganache

• 3 1/2 ounces bittersweet chocolate (do not exceed 61% cacao), finely chopped
• 2 tablespoons (1/4 stick) cold unsalted butter, cut into 1/2" cubes
• 1/2 cup heavy cream
• 1 tablespoon finely grated orange zest
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon kosher salt
• Gold dust (optional)

• Ingredient info

  Gold dust is available at speciality food stores

Preparation

Cookies

• Arrange racks in lower and upper thirds of oven; preheat to 325°. Line 3 rimless baking sheets with parchment paper. Pulse1 cup powdered sugar and almonds in a food processor until nuts are very finely ground (but not to a paste), 60–90 seconds. Add cocoa powder and remaining 1 cup powdered sugar; process to blend well. Sift mixture through a medium-mesh strainer into a large bowl; discard larger almond pieces remaining in strainer (if more than 1 Tbsp. remains, pulse nuts again in processor and re-sift).
• Using an electric mixer, beat 1/3 cup egg whites in a medium bowl on medium speed until white and frothy, about 1 minute. With mixer on medium-low speed, gradually add sugar by teasponfuls. Increase speed to medium-high; beat until firm peaks form.
• Stir in remaining 3 Tbsp. egg whites. Fold meringue into dry ingredients in 2 additions, mixing well between additions.
• Spoon meringue into a pastry bag fitted with a 1/4" tip. (Alternatively, spoon into a plastic freezer bag, then cut 1/4" off a corner of bag.) Twist top of bag and pipe quarter-size rounds onto 2 of the 3 prepared baking sheets, spacing 1" apart. Let stand until tops appear dry, about 10 minutes.
• Bake cookies, rotating sheets halfway through baking, until puffed and dry, about 16 minutes. Slide cookies on parchment onto a wire rack. Let cool completely. Repeat with remaining batter on third baking sheet.

Ganache

• Place chocolate and butter in a medium bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat; stir in orange zest, cloves, allspice, and salt. Pour hot cream mixture over chocolate and butter; whisk until smooth. Refrigerate until firm, about 20 minutes.
• Spoon ganache into a pastry bag fitted with a 1/4" tip. (Alternatively, spoon into a plastic freezer bag, then cut 1/4" off a corner of bag.) Twist top of bag and pipe about 1 tsp. ganache onto flat side of 1 cookie, leaving 1/4"–1/8" plain border. Top with a second cookie, flat side down. Repeat with the remaining cookies and ganache. Brush tops with gold dust, if desired. Layer in an airtight container between sheets of parchment paper and refrigerator overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let return to room temperature before serving.

How to properly drink Chilled Vodka....