Quick Peach Frozen Yogurt

When was the last time you had frozen yogurt that actually tasted like, you know, yogurt?

For me, it had been a while.

I have a tendency to fill my styrofoam cups with the frozen yogurt whose character has been entirely masked by flavors that have more of a five-year-old appeal, such as cake batter.  I also have a tendency to then cover my adulterated yogurt in at least twice as many rainbow sprinkles as would be reasonable.  Oops...they spilled? 

While cake batter has its place, on hot summer afternoons a tangy, barely sweetened fro-yo cannot be beat. 

This frozen yogurt is so straightforward that you really have no excuse not to treat yourself.  It all comes together in a matter of minutes with the help of your food processor. 

I blanched and sliced 10-12 peaches a couple weeks ago and tucked them away in the freezer for just such an occasion. Using fruit that I froze myself always feels so satisfying. 

The peaches are followed by thick, greek yogurt, and several spoonfuls of honey. 

In a couple of minutes we have frozen yogurt.  

Why, why, WHY, have I not been doing this my whole life?!

I take no credit for this genius, it is purely a copycat move.  I saw Joy the Baker make a lemon-strawberry rendition several weeks ago on SnapChat and decided that it would be the perfect use for my frozen peach slices. 

The tanginess of the yogurt is so refreshing alongside the sweet peaches. 

While you could certainly freeze this yogurt for future enjoyment, it will become rock solid very quickly.  Because it has not been churned at all and has very little air, it loses it's soft texture and becomes icy in the freezer.  This fro-yo is best when enjoyed in its soft-serve state.  That's no problem in my world because I happen to be a big fan of instant gratification. 

If you would like a serving for one, feel free to half or quarter the recipe. 

So now we know how to make instant fro-yo... You may decide whether that is a blessing or a curse.

Sincerely, 

Pedantic Foodie

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Quick Peach Frozen Yogurt

serves 4

- 4 medium, ripe peaches - peeled, sliced, and frozen (about 4 cups)

- 1 cup unsweetened greek yogurt 

- 1/4 cup honey*

Place frozen peaches, yogurt, and honey in the work bowl of your food processor.  Pulse until smooth.  Serve immediately.  

Yes, it’s really that simple.  

*You can adjust the amount of honey based on your taste.  1/4 cup left it on the tangy side. 

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The Weekend

Hey there, welcome to this Monday! 

I had to force myself to type that exclamation point because it made me feel like a bit of a faker. Truth be told, I am fighting exhaustion with all my might today and I can't say that I'm winning. Can I just get an espresso IV, please?  Or how about a nap?  Yeah, that's not going to happen...

I hope you are beginning your week with an extra dose of zip and energy.  I hope you are still high on the joys of the weekend, and bubbly with excitement for the the next seven days that lie ahead. Another bright, warm, and likely humid, August week awaits us, let's live it!  

....But maybe treat yourself to a coffee first so you can actually function.

Thankfully, my Monday morning stupor has by no means stolen away the joy that this past weekend left behind.  It was a good one.  

Friday evening the fiancé and I piled into the car with good friends and empty stomachs, and drove until we reached what we believe to be the home of the best burgers in this country.  They are, in fact, pretty amazing.  Fried pickles and shoestring fries are just a small part of their majesty.  It may not look like much, but this is where your greatest burger dreams come true. 

Saturday was filled with packing up boxes, filled with our newly acquired housewares from last weekend's bridal shower, and toting them out to my parent's garage for temporary storage.  We will be holding the keys to our new home in just three weeks!!!  Which means... I have a lot to do.

We bravely bore the heat of the August afternoon and painted furniture before making a much-needed slurpee run.  Did you too drag obscenely large cups up to your local gas station for Bring Your Own Cup Day?  I had not had a slurpee in ages, (like maybe 4 years?) and the near-instant brain freeze reminded me why.  

I countered the cold sugar with hot wings later that night.  Now I really, really do not like spicy foods... but put a plate of hot wings in front of me and it's gone.  It's totally worth having greasy fingers for the rest of the night.

Does it sound like all I did was eat all weekend?  Well, it's kind of true.  

My very sweet fiancé had surprised me with a bag of fresh cheeses and some locally cured salami flavored with, you guessed it, black truffles!!!!!  And it was not one of those "truffle infused" kind of deals either.  This salami was very generously speckled with tiny flakes of rich, dark truffles.  I think I have mentioned my truffle binge once or twice here recently (ahem... Truffle & Brie Macaroni and Cheese), which is pretty much the most pretentious binge ever, but this salami was the icing on my unmami cake.

Would you hate me if I made truffle popcorn?  I have had it on the brain for weeks now but I feel like that's pushing things to a whole new level of obnoxious.  But I do not know how much longer I can resist...

Happy, happy Monday!  Oh, and get your food processor for the super quick and super delicious frozen yogurt I've got coming to you later this week!

Sincerely,

Pedantic Foodie

Peanut Butter & Jam Baked S'mores

Up until several year ago I had always hated peanut butter and jelly.  

Like, I vehemently refused to sit next to my friends while they were eating their sandwiches because I couldn't stand the combined smell of pureed peanuts and thick, sugary fruit.

I loved peanut butter and would frequently eat it by the spoonful.  I loved jelly smothered onto biscuits.  But the combination of the two was in my mind, deplorable. 

That is, until about four years ago when some comatose part of me finally awoke and I realized the true wonder of the celebrated pairing. 

As I recall, it began with an almond butter and cherry jam sandwich made by a kind friend.  Since then, I have ventured deep into the realm of peanut butter and raspberry, or even strawberry jams.  I cannot do the grape thing yet... 

This week needed some childlike comfort in the way of a s'more.  A no-fuss, oven-baked s'more that we can enjoy on the rainiest and hardest of summer afternoons. 

Remember that chocolate peanut butter spread we made last week for our cookie s'mores?

A layer of that peanut buttery chocolate is spread thickly onto one graham cracker, while the jam and marshmallows are stacked atop the other. 

Rather than toasting these marshmallows with my kitchen torch, I wrapped these individual s'mores up in tin foil and place them under my oven broiler for several minutes to get warm and melty. 

Just like the classic sandwich, these s'mores have a wonderful balance of salty peanuts and sweet jam, with an added bonus of rich, milk chocolate and gooey marshmallows. 

It's gearing up to be another hot, August Saturday, let's try to find a balance between chores and treats. 

Sincerely, 

Pedantic Foodie

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Peanut Butter & Jam Baked S’mores

makes one s’more, can easily be multiplied

for the chocolate peanut butter spread

makes about one cup

- 1/2 cup smooth peanut butter

- 1/3 cup semi-sweet chocolate, roughly chopped

In a small glass bowl, combine peanut butter and chocolate.  Microwave for thirty second increments, stirring after each, until the mixture is smooth.  Allow the mixture to sit at room temperature for 15-20 minutes, until it has thickened slightly.

for the s'mores

- 2 marshmallows 

- 2 teaspoons strawberry jam 

- 2 teaspoons peanut butter 

- 1 1/2 tablespoons chocolate peanut butter spread

- 1 full graham cracker, halved

Spread about 1 1/2 tablespoons of the chocolate peanut butter mixture unto one graham cracker half. 

Spread jam atop the second half of the graham cracker and stack the marshmallows on top.  Cover with peanut butter.  Press the two halves against each other and wrap the s’more in foil.

Set your oven to the broiler setting and bake the s’more for five minutes, until the marshmallows are soft and partially melted. 

Enjoy! 

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