Bittersweet Stracciatella Frozen Yogurt

The past few months here have been filled with rain and barely above freezing temperature but finally now that we're in May we're encountering some beautiful weather. So now that the sun is out and the pool is open, I need some frozen treats!

Despite not having an ice cream maker I thought I would try to make a frozen yogurt recipe anyway since the recipe is fairly simple and because its the long weekend I have all the time in the world! The recipe is originally from http://www.skinnytaste.com/2011/07/low-fat-vanilla-bean-frozen-yogurt.html and I used lots of tips from http://www.davidlebovitz.com/2007/07/making-ice-crea-1/.

Vanilla Frozen Yogurt:

Ingredients:

1 1/2 cups plain whole-milk yogurt -this I couldn't find but I used a "natural" yogurt
2 1/2 cups plain fat free Greek yogurt
1 vanilla bean -I used two tsp of vanilla extract instead
1/2 cup sugar
3 tbsp honey -this I also didn't have so I used corn syrup and sugar

Directions:

Using a blender, pulse the sugar until slightly powdery.

Whisk all ingredients together until well blended.

Put in the freezer for 45 then stir either with a mixer or by hand. Continue this process every 30 minutes until frozen yogurt has reached the proper consistency.

Melt 2 ounces of bittersweet chocolate in a heat proof bowl. Drizzle over frozen yogurt and place back in the freezer. Remove when chocolate has frozen and stir until the chocolate has broken and is evenly distributed.

I found the frozen yogurt to be realllllllly just like yogurt that was frozen. It still had a really sour taste so I would recommend adding more sugar, vanilla and honey to improve the taste. Because I lack the ability to go back in time I added chocolate syrup to improve taste.

White Chocolate Cupcakes

The piece that completes any stylish kitchen is a Kitchenaid Artisan Stand Mixer and since living in student housing means it will be a while before I own a stylish kitchen, the mixer is all the more important to bring some colour and life into a kitchen that has only ever produced KD.So after waiting for the perfect sale (and an additional sale by signing up for a credit card) along with a mail-in rebate (which we're still waiting for), I finally purchased my very own Kitchenaid in Ice Blue. In celebration of my expensive purchase (and to make sure it works!) I made white chocolate cupcakes today!

White Chocolate Cupcakes: (makes 18)

Ingredients:

1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4-oz white chocolate, chopped
1 tsp vanilla extract
1 cup plus 1 tbsp milk

Directions:

Sift together flour, baking powder and salt in a bowl and set aside.

Melt chopped white chocolate in a microwavable bowl for 30 sec. at a time stirring well with a fork in between.

Mix butter and sugar until smooth and creamy. 

Beat eggs one at a time until fully blended. Mix in white chocolate and vanilla.

Add flour mixture in three batches alternating with milk.

Divide evenly into muffin liners and bake at 325 degrees for 20-23 minutes.

White Chocolate Cream Cheese Frosting:

Ingredients:

4-oz cream cheese, room temperature
1/4 cup butter, room temperature
1-oz white chocolate, melted and slightly cooled
1 tsp vanilla extract
3 tsp milk or cream
2-3 cups confectioners’ sugar

Directions:
Melt white chocolate.

Mix cream cheese and butter together for approximately a minute.

Add white chocolate, vanilla and milk.

Reducing the speed add the confectioner's sugar a little at a time. I used much more than what was called for  but I judged the amount based on the consistency. I continued to add the sugar until peaks would form when I lifted the paddle out of the bowl. This would be for piping consistency but if you plan to ice with a knife then peaks aren't necessary.

To finish them off I garnished the tops with slivers of white chocolate and almonds (my intention were macadamia nuts but they were a little too difficult to find at the supermarkets).