Homemade Yogurt Drops

So the Hubs and I are trying to be a little healthier and our biggest hurdle in that adventure is snacks. 

We are the snackin'-est people you will ever meet. 

We always have popcorn, dips, chips, salsa, candy, cookies, crackers, and Little Debbies on hand.  We are trying to adjust our eating habits so baby A learns healthy eating habits and doesn't become one of America's junk food babies. We have noticed how much she emulates our choices and actions, and we decided we had to make a swift change.

In our search for healthier snack alternatives, I remembered that I saw something about make at home yogurt drops by putting yogurt in the freezer. (Of course I cannot find it now, I guess I didn't actually pin it, I just thought I did)

They turned out pretty awesome and tasty. They are great healthier snack option over grabbing a handful of candy or some ice cream. And with all the flavors of yogurt out there, you really have so many choices for flavoring, thank you Yoplait! These are a really delicious snack that will be perfect on these warm Spring days here in South Georgia. I tried plain vanilla this time, but I am really excited about trying some Key Lime Pie and Strawberry ones too!

  

The only downside is that you have to eat them when you take them out of freezer like you would ice cream, a popsicle or any other frozen snack. They will start to melt back into regular, unfrozen yogurt that you have to eat with a spoon and you lose the ease of eating them like a pop-able snack. So, they don't travel well.

THIS IS WHAT YOU NEED: 

•  Yogurt- Any size, any flavor, it all depends on how many you want to make and your personal taste preferences
• Ziploc bag
• Wax paper

THIS IS HOW WE DO IT:

 (You probably  just sang that in Montell Jordan's voice! If you did, you totally just aged yourself, that song came out in 1995, haha!)

Lay wax paper over a plate or cookie sheet. But please make sure that your cookie sheet will fit in your freezer before you finish all this hard work. 

Scoop out your yogurt into the Ziploc bag, between 1/3 and 1/2 full

Snip the tip of the bag and make little drops on the wax paper covered plate/cookie sheet. 

Freeze overnight, and ENJOY! 

Self-Frosting NUTELLA Cupcakes

I love Nutella. And the word love is a serious understatement. I usually just eat it straight from the jar, but I saw this recipe on Pinterest and figured I had to try it. I have never made cupcakes from scratch and if it has Nutella in it, it can't be bad, so I tried it and it was a huge hit!

The recipe is super easy and it turned out so great.

(Find the site the pin and recipe came from  HERE)


1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Preheat the oven to 325F.

In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be very thick,but that makes it easy to swirl the Nutella.

Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes.



 I feel so accomplished baking something from scratch and the feeling was amplified when my taste testers couldn't get enough of them!