Citrus Yogurt Parfait with Berries and Home Made Granola

I’m sure that many of you are eating lighter and healthier these days after the holiday feasts.  If eating healthier is one of your New Year Resolutions, then I have a special treat for you today!  This Citrus Yogurt Parfait with Berries and Home Made Granola is absolutely tasty and satisfying.  You can serve this parfait as breakfast, afternoon snack, and/or dessert. 



The citrus zests in the low fat vanilla yogurt is refreshing and delightful.  The yogurt is slightly sweetened by the agave, which complement perfectly with the sweetness and tartness from the berries and pomegranate.   The Home Made Granola adds a wonderful contrasting crunch to the parfait.  Not to mention, the granola is a perfect snack on it’s own.  I’ll go over the details in its ingredients in just a bit.



Here is a closer look at the parfait.  Hm….one perfect bite with a little bit of everything!



Let’s take a look at the Home Made Coconut Granola with Almonds, Pistachios, Dried Cranberries, Dried Cherries, and Goji Berries.  It’s a lovely combination of flavors and texture.  Also, each ingredient contains awesome vitamins and nutrition with many health benefits. If you’re not familiar with Goji Berries, I got mine from a Chinese supermarket.  I know Whole Foods markets carry them as well. Or, you can simply order them here.  Below is a picture of the Goji Berries, they are also known as Wolfberry or Fructus Lycii.  They are one of the basic ingredients used in Chinese soups.

According to WebMD, the goji berry are filled with powerful antioxidants and other compounds that may help prevent cancer, protect vision, and other illnesses, including heart disease. Antioxidants may also boost the immune system and lower cholesterol and slow the aging process.  Boy, that sounds like music to my ears.   To read more about the health benefit and side effects of Goji Berries, please click here.   



I usually make a large batch of these granola and store them in an air tight container.  That way, it’s always available when I need to make a parfait, top them on yogurt or ice cream, add into cereal or oak meal, or simply snack on them as is.



Below is a picture of the granola with each of the main ingredient listed.  Check it out.



I hope you’ll try this granola and parfait.  You’re going to love them.  Thank you for stopping by today and wish you a wonderful weekend!


 
 
Disclaimer: No information, ingredient or product mentioned on this site is meant to diagnose, treat or replace professional medical advice.  They are my experience, my journey, and my opinions.  Please consult with your doctor before using any of the ingredients or products mentioned here. 
 



Citrus Yogurt Parfait with Berries and Home Made Granola
(Printable Recipe)
Serves 2


1 cup low fat Vanilla yogurt
zest of 1 orange
1 tablespoon of agave
1/2 cup black berries
1/2 cup blueberries
1/4 cup pomegranate
1 cup Home Made Granola (recipe followed)

In a medium bowl, stir yogurt, orange zest and agave together, set aside.  In another medium bowl, mix black berries, blueberries and pomegranate together, set aside.

Drop 1/4 cup of the mixed berries into each of the 2 tall parfait glasses.  Top with 1/4 cup of yogurt mixture into each glass; followed by 1/4 cup of the home made granola.  Repeat one more time with these layers of each ingredient.  Serve immediately and enjoy!



Coconut Granola with Almonds, Pistachios, Cranberries, Cheeries and Goji Berries:
Makes: 8 cups

4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
1/4 teaspoon of kosher salt
6 tablespoons of coconut oil
2/3 cup honey
1 teaspoon vanilla extract
1 cup dried cranberries
1/2 cup dried tart cherries
3/4 cup roasted pistachios, shelled
1/4 cup dried goji berries

Preheat the oven to 350 degrees F.

In a large mixing bowl, toss the oats, coconut, almonds and salt together.  In a medium bowl, whisk together the coconut oil, honey, and vanilla. Pour the honey mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.

Pour onto an 12 by 17 by 1-inch sheet pan lined with foil. Bake, stirring every 8 -10 minutes with a wooden spatula/spoon, until the mixture turns a nice, even, golden brown, about 35-40 minutes.

Remove the granola from the oven to cool on a wiring rack, stirring occasionally.  When granola is completely cooled, mix in cranberries, cherries, pistachios and goji berries. Store the granola in an airtight container.


This recipe is linked with:

Melt in Your Mouth Monday
Mingle Monday
Tuesday Talent Show

Philly Friendship Braided Bread

I believe every dish and every new recipe has a story behind it.  The story could be cooking with your loved ones' favorite ingredients, so that you can cheer him/her up after a long day of work.  Or it could be a story of eating healthy for yourself and/or for the family.  How about a story to celebrate friendship?  This Philly Friendship Braided Bread I created is especially made for Suzanne, someone I know and connected through food, to celebrate our friendship.


 

I know Suzanne through The Philadelphia Cream Cheese Recipe Contest less than 6 months ago.  We’ve never met but I felt like she’s my long lost sister.  We shared recipes, ideas, and our life’s stories through the Philly community, and later on, through my blog.  Little did I know, a recipe competition site is so welcoming and supportive.  The Philly community is filled with love and caring, pretty much to my surprise and totally not what I had expected when I submitted my very first entry.

Besides Suzanne, there are many other “brothers and sisters” I get to know through that site.  Hop over and check it out here.  I promise you won’t be disappointed.

Back to this particular recipe.  What inspired me to create this bread?  It started with a comment left by Suzanne on my Birthday Post. 

“Happy Birthday Amy!!! I tried your TangZhong style white bread and my family is now your best friend! It was amazing, easy to make and really fun. Best of all it was so delicious. I made my son's lunch sandwich with it and my daughter and her boyfriend ate a whole loaf (he snuck it home with him). I've made it twice with the same great results. I can't wait to try something like the angel cake soon. Thanks for this amazing blog.”

It was the best birthday gift I’ve received this year!  As a blogger and foodie, nothing makes me more happy than knowing my readers and my friends tried my recipes and loved them.  (especially with my blog name, hello…?) I know many of you might have tried my recipes, but might not had posted a comment to let me know.  (hey, it’s never too late.  I still accept belated birthday gifts! LOL)  So, thank you Suzanne, from the bottom of my heart. 

Then we went on exchanging emails and talked about what we can make with this basic bread recipe.  I shared with Suzanne some other fillings I’ve tried and loved.  Then, I was thinking to myself, I knew Suzanne through the Philadelphia recipe contest, why not create a recipe for her using Philly Cream Cheese?  So, here we go.  Philly Friendship Braided Bread.  It’s as beautiful as Suzanne herself, both inside and out. 



By the way, Suzanne sent a picture of her creation of a loaf bread using my TangZhong recipe.  Isn’t it amazing!? 



Thank you again Suzanne for your inspiration.  I know you love visual tutorial.  So, I included the step-by-step pictures instructions here, just for you!  ;)  I hope you and your family enjoy this recipe as much as my family does!  These Philly Friendship Braided Breads are my family’s new favorites now. 

This pictures below shows step number 4 and 5 from the recipe below.  After you roll out the dough to a 5 by 5-inch square, cut off the 4 corners of the dough as shown.  Then cut the two sides of the dough a few times to make even sized strips(about 1/2-inch wide each).  Then, spread a tablespoon of cream cheese in the middle and top with a tablespoon of your favorite preserves.  I used orange marmalade here.  You can use, strawberry preserve, lemon curd, or blueberry preserves.



Then, fold the top and bottom parts of the dough to the center.



Take one strip of dough from one side and fold it over the fillings at an angle, alternating with the other side like crossing arms, until all pieces are done.  Make sure to overlap the strip in the middle so they stick together during second proof. 

 




Let the filled dough proof the 2nd time in a warm place for 30 to 45 minutes, or until doubled in size.  Brush egg wash on top and bake.  They turned out really soft, fluffy and delicious.  I love the oozing creamy filling inside.  They are best served warm or at room temperature.  My kids love the Blueberries and Strawberries preserves fillings the most.  I personally love the orange marmalade and lemon curd.  Of course, you can make different kinds of filling in the same batch too.  That’s the fun part.



I'm submitting this recipe to the Holiday Recipe Swap.  Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Red Star Yeast. 




Philly Friendship Braided Bread: Printable Recipe

Makes 8 individual braided buns

TangZhong 湯種 Ingredients:
1/2 Cup Boiling Water
1/4 Cup Bread Flour


Bread Dough Ingredients:
1/2 Cup Warm Milk
1/2 Teaspoon Salt
3 Tablespoon Sugar
3 Tablespoon Melted Butter
1 1/2 Cup Bread Flour
1 1/3 Teaspoon Active Dry Yeast
Filling Ingredients:
4 ounces of Philadelphia Cream Cheese, room temperature
1/2 cup of your favorite preservers, marmalade or lemon curd

Egg Wash Ingredients:
1 Beaten Egg
1 Teaspoon water


To Make The TangZhong 湯種:
Place bread flour in a small bowl, pour boiling water over the bread flour and stir quickly with a fork to combine until no lumps.
Wrap mixture (it'll be a very wet dough) with plastic wrap, form dough in ball/round shape and leave in refrigerator overnight.


To Make The Bread:
1. Take out the TangZhong 湯種 from the fridge at least an hour before use (I usually leave it on countertop until it's room temperature).
2. In a bread machine, pour in ingredient in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Set bread machine to dough setting according to its user menu.
3. When dough is ready, take it out from bread machine and punch it a few times to deflate it. Divide dough into 8 equal portions and shape them into balls. Leave them in a warm place to rest 15-20 minutes
4. On a slightly floured board, roll each portioned dough with a floured rolling pin to a 5 by 5-inch square.  Cut off the 4 corners of the dough, then slit the two sides of the dough a few times to make even size strips(about 1/2-inch wide) as shown on the pictures above.  Spread a tablespoon of cream cheese in the middle and top with a tablespoon of your favorite preserves. 
5. Fold the top and bottom parts of the dough to the center.  Take a strip of dough from one side and fold it over the fillings at an angle, alternating with the other side like crossing arms, until all pieces are done.
6. Let dough proof the 2nd round for 30 to 45 minutes in a warm and moist place.
7. Preheat oven 355°F. Brush egg wash on top and bake for 15 to 17 minutes. Cool on rack.

Tips: When proofing the dough, make sure it's in a warm place and covered with wet towel or plastic wrap so it won't dry out. I usually place it in the oven with a bowl of hot water.

Note: The dough setting on my bread machine kneads the dough for 27 minutes and keeps the dough warm to proof for 1 hour.  If you don’t have a bread machine and knead your dough by hand, make sure you knead the dough for 15 to 20 minutes (depends on your strength and speed) and proof it for a hour until the dough double in size before you move on to step 3 from above.)



This recipe is linked to:
Tuesday Night Supper
It’s a Blog Party
Midnight Maniac Meatless Mondays
A Southern Fairytale
Full Plate Thursday
Sweet Rolls that Rock
Themed Bakers Sunday

THE Birthday Cake—Orange Angel Food Cake

Some of you wonder what cake I made for my Birthday this year….wonder no more.  The winner was Orange Angel Food cake.  Although it’s not really MY favorite cake, it is one of my hubby and kids’ favorite.  Don’t you know it by now?  You don’t get to choose or make your favorite birthday cake anymore after earning titles such as “wife” or “mom” or “daughter-in-law” opps etc.  SIGH…… LOL  Just teasing, I love this cake as much as my family does.  It’s quick and easy, so I don’t have to stay in the kitchen all day on my birthday (although I don’t mind that at all)!   :P



This cake is light, fluffy and spongy.  So delicious I can get used to having a huge piece every day.  Good thing is that I don’t have to wait till birthday again to make another one!  With a little bit of melted chocolate drizzled on top, it’s perfect, almost perfect! 



Here we go!  Got to have some fresh whipped cream and shaved chocolate on top to make it perfect!  I just can’t imagine having no whipped cream on my birthday cake!  I hope you like the recipe and Angel Food Cake.  Maybe I’ll make one with Lemon flavor next time.  Oh, chocolate sounds just as wonderful.  What is your favorite flavor in Angel Food Cake?  I’m dare to try some unique flavors!




***Friendly reminder: If you haven’t submit your entries for the Valentine’s Day giveaway, please click here.  The deadline to enter the giveaway is Jan 27th, 2011.  Best of luck to you all.*** 





Orange Angel Food Cake:
1 3/4 cups caster sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites, room temperature
1/3 cup warm water
2 teaspoons orange extract, or extract of your choice
1 teaspoons cream of tartar

Preheat oven to 350 degrees F.

Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.

In a large bowl, use a whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.

After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed.
Once you have achieved medium-stiff peaks, sift enough of the flour mixture in to dust the top of the foam.
Using a spatula to fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a toothpick or wooden skewer.  When inserted halfway between the inner and outer wall, the skewer should come out dry.

Cool upside down on cooling rack for at least an hour before removing from pan.



This recipe is linked to:

Beauty and Bedlam
Delectable Tuesday
Recipes I Can’t Wait to Try
Designs By Gollum
Prairie Story
Miz Helen's Country Cottage
Fun with Food Friday
I'm lovin' it Friday by Tidy Mom
Thoughts on Friday by A Moderate Life
Sweets for a Saturday
This Week's Craving

Orange-Chocolate Meringue Kisses…and Merry Christmas

I couldn’t help but smile after I typed and read the title of this post.  It just happened to rhyme.  While most of you must be busy in the kitchen preparing a feast for tonight’s party, opening presents, having some wonderful time with your friends and family, or too busy checking emails with Christmas greetings, I just wanted to stop by with a quick post to wish all of you a blessed and Merry Christmas.  Most importantly, I want to wish all of you good health.



After the feast you have for Christmas dinner, these Orange-Chocolate Meringue Kisses are refreshing and delightful to have for a sweet ending.  They are airy and crunchy.  The flavor will explode in your mouth as they melt away.  I made 2 versions, one with mini chocolate chips and one without.  I definitely recommend you to try the one with the chocolate chips.  Chocolate and orange is one of my favorite flavor combination.  These Meringue Kisses are easy to make, too.  If you like any other flavor, go ahead and change up the Jell-O and extracts flavors in the recipe.  I may try lime, or raspberry next, what do you think?


 
 


Orange-Chocolate Meringue Kisses:


Makes: 48 cookies

3 large egg whites
1⁄8 teaspoon salt
1 package (3 ounces) orange Jell-O
1/4 cup caster sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon orange extract
Zest of 1 orange
1 cup mini chocolate chips
 

Preheat the oven to 275°F. Line 2 baking sheets with parchment paper or silicone mat.

Place the egg whites and salt in a large bowl and with an electric mixer fitted with the whisk attachment, beat on medium until frothy. Turn the speed to high and pour the Jell-O and then the sugar into the bowl in a slow, steady stream. Continue to beat until the egg whites are stiff and shiny, about 5 minutes.

With a rubber spatula, gently fold in the vanilla extract, orange extract, orange zest and the chocolate chips.
Scrape the meringue into a pastry bag fitted with a large plain tip and pipe the cookies, each about 1-inch in diameter, onto the baking sheets.

Bake the meringues until they are firm, about 40 minutes. Slide the parchment paper or baking mat with the cookies onto wire racks and let them cool for 5 minutes, then carefully peel them off the parchment paper.

Orange Duck Salad

Yes, another salad for dinner.  This time, it is not just any salad though.  Duck is the star of this dish.  Somehow, I think duck is a very special ingredient to cook with.   Not that we don’t eat ducks often (we get BBQ ducks from the Chinese restaurants all the time).  It’s just that I don’t cook with it a lot.  Maybe because the duck seems too hard to handle?  However, this Orange Duck Salad is quite easy to make and it’s definitely one of my new favorite. 





I love using ingredients that are in season.  Not only they are in their best quality, they are very affordable as well.  These beautiful mini heirloom tomatoes (in assorted colors too) were sitting on the trays in the market that I couldn’t resisted bringing home.  My husband loves the spicy and crisp Belgium Endives, they balance well with the sweetness of the orange vinaigrette.  So, they’re all coming home with me.



I got this Orange Muscat Champagne Vinegar from Trader Joe's.  If you don't have one near by, you can purchase the vinegar online from here.



The Orange Duck Salad pairs perfectly with a glass of red.  It was such a perfect meal for summer weekend.  Really look forward to making this salad again, very soon.







Orange Duck Salad: Printable Recipe

Servings: 2

To brine the duck:
2 Teaspoon Kosher Salt
1/2 Cup Pineapple Orange Juice
5 Whole Black Peppercorns
5 Springs of Fresh Thyme
1 Garlic Clove, smashed
1 Shallot, minced
2 Duck Breast, bone in and skin on

For the vinaigrette:
1 Shallot, minced
2 Tablespoons of Orange Champagne Vinegar (or regular champagne vinegar)
2 Tablespoons Good Quality Olive Oil
1 Tablespoon Fresh Orange Juice
1 Teaspoon Grated Orange Zest
Salt and Pepper, to taste

For the Salad:
1 Orange, segmented and cut into bite size pieces
3 Belgium Endives, trim the bottom half-inch and cut into 1/2-inch slices
1 Cup Arugula
A handful of Mini Heirloom Tomatoes, split in half
2 Cups of Springs Mix Greens or Mesclun

Clean and dry the duck breasts, lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat.
Combine all brine ingredients and duck breasts in a zip lock bag. Seal the bag, ensuring that all air is removed from the bag. Place the bag in a plastic container and brine the duck over night in the refrigerator.

Heat a heavy duty or cast iron skillet over medium high heat. Sear the duck breasts, skin side down for 2 minutes. Reduce heat to medium low and cook for another 2 minutes. Drain out the duck fat from the skillet often. Flip the breast and cook other sides. Total cook time should be around 8 to 10 minutes or until medium-rare, depending on the size. Remove duck from skillet and cover with foil to rest the meat.

For the vinaigrette, combine the shallots, vinegar, orange juice, orange zest, salt and pepper. Whisk in olive oil and set aside.

Remove the duck breast from the rib bones. Slice the duck breasts into 1/4- inch thickness. Toss all vegetables in a large mixing bowl. Drizzle enough vinaigrette to moisten . Place duck breast slices on top and serve.