Test Kitchen! White Chocolate Raspberry Cheesecakes

Test Kitchen, you say? Clover and Thyme’s Test Kitchen is where I try a recipe provided on a product’s packaging that I have never tried before and give a report on how our family liked it!

raspberrycheesecake

Variations on this recipe are everywhere. Philly Cream Cheese sometimes uses it in their magazine ads, Fisher Nuts uses it on their packaging – I think I’ve even seen it on white chocolate chip bags. But I’ve never tried it. Continue reading

Breakfast…In a Cup!

Sorry, we watched Wall-E again the other night and I couldn’t resist the little “in a cup” reference. :-)

Earlier this week, The Ranting Chef posted a recipe for Breakfast Biscuit Cups that I just had to try. They turned out great! For my version of the recipe, I used a buttermilk biscuit recipe from the Better Homes Cookbook, egg, Jack cheese, and bacon. Hop on over to the Ranting Chef for the recipe!

By the way, I’ll be posting a Thanksgiving themed recipe every day next week…join me! The recipes start on Monday!

Test Kitchen! Chex Lemon Buddies

Test Kitchen, you say? Clover and Thyme’s Test Kitchen is where I try a recipe provided on a product’s packaging that I have never tried before and give a report on how our family liked it!

We have tried Chex’s Muddy Buddies before, but today at breakfast my daughter noticed a different recipe on the back of the Chex box – Chex Lemon Buddies. They looked delightfully sweet and yummy on the box, and I’ve been craving all things lemon lately, so we decided to give it a go.

You can find the recipe here (the recipe has a big ol’ copyright slapped on it, so I don’t want to get the good folks at General Mills huffy.) The recipe comes together much like the Muddy Buddies, only vanilla baking chips and lemon are the glue that hold these happy buddies together. To my dismay today, my grocery store was in full scale renovation mode and everything was in a different spot than it usually is. Since the baking section was in a state of shambles, I had to settle for white chocolate chips instead of the vanilla chips the recipe calls for. I’m not sure there is much of a difference, though. Also, for the sake of simplicity, I simply zested a full lemon and then used all the juice from it, though the Chex recipe does give measurements for each.

The result? Success! I think it goes without saying that these were yummy. I was pleasantly surprised, though, by the delicate flavor of the lemon in these. I expected the powdered sugar and lemon to be a little cloying, but they reminded me of a little lemon meringue pie in every square. And just like their muddy cousins, they are extremely addictive. I’m sending these buddies off to my daughter’s sleepover tomorrow night so I don’t eat them all!

Have you tried these lemony buddies? What did you think?

 

Test Kitchen! Greek Yogurt Pancakes

Thus far, all the recipes I have posted are tried and true family favorites. In fact, that’s what I intend to post most often! However, today I thought it would be fun to try a new recipe and post how our family liked it – a “test kitchen,” if you will. So here goes!

I had a big container of Chobani Vanilla Greek Yogurt in the fridge that I needed to use up, so I decided to try the Yogurt Pancake recipe printed on the side of the label. The recipe reads as follows:

Ingredients

  • 1 1/2 cups Vanilla Chobani Greek Yogurt
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 3/4 cup milk

Instructions

Combine dry ingredients. Whisk wet ingredients, pour into dry mixture, and stir until just combined. Over medium-high heat, scoop 1/4 cup batter onto skillet per pancake. Flip when bubbles appear. Cook until golden brown.

What we thought…

I am a big fan of Chobani yogurts and I was eager to try this recipe out. The kids enjoyed them and ate all that was on their plate, even my non-pancake eater. I thought the texture of these was very interesting. Much like the greek yogurt inside them, these pancakes have a creamy texture that is a little different from ordinary pancakes. My only advice would be to make sure they are well done on the skillet to ensure that the resulting texture doesn’t end up being gummy. I think these were quite tasty with just a light dab of butter and fresh fruit on top. I would not add a lot of syrup to these, again because of the risk of them becoming gummy.

Next time I make these, I think I will make mini pancakes and stack them with sliced berries and pineapple.

All in all, I’d say this recipe is worth a try – I’ll be making them again!