July Blog-A-Day #21: DI Yogurt and Blueberry Cheesecake

Oh no! I’ve gotten behind on this blog-a-day thing. Whoops! It’s only one day though, so hopefully I can make up for it before this month is said and done. 
I’m just popping in tonight to highlight two delicious parts of my weekend.
1. DI Yogurt.
FINALLY! A frozen yogurt place opened on Daniel Island last week and I could hardly wait to get there. It did not disappoint. Better than Menchie’s?? Better than Di’lishi?? 
…You didn’t hear it from me.
I first went on Saturday night and filled my cup with some cake batter, dark chocolate and plain old vanilla. Then topped it with walnuts, peanut butter cups, whipped cream and sprinkles. While out for a bike ride on Sunday evening, I talked Greg into stopping for a cold treat. I am thrilled to have the fro yo right next to home, but I can see it becoming dangerous as well.
The yogurt was soooooooo creamy. Many of the toppings were comparable to the other fro yo joints around, but I noticed some of the fruit may have been sitting out a bit too long and they didn’t have chunky Oreo pieces that I usually like. Instead, the cookies were finely ground. The yogurt itself made up for it though. I will definitely be a regular.
2. Blueberry Cheesecake Pie
Since the fro yo stop on our bike ride was technically only a “snack,” I needed something for dessert later that night after dinner. I baked Bridget’s Blueberry Cheesecake Pie, which became the perfect ending to my weekend. 
It was my co-worker’s birthday today so I knew I wanted to bring the cheesecake into the office to share with her. It was a good thing I had that excuse, otherwise Greg and I easily would have eaten the entire thing this week. 
What was the tastiest thing you ate this weekend?

Lemon Blueberry Skillet Sugar Cookie

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I am going to come right out and say it. I cheated with this recipe. I used packaged sugar cookie mix. Gasp!!!

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Betty Crocker to be exact. You know what? I don’t feel the least bit guilty either. I have made some good sugar cookies from scratch in my day, but I honestly don’t think a homemade recipe could have beat what this turned out to be. 

LB Skillet Sugar Cookie

I was hooked after the first bite. Super thick, soft and chewy with just a hint of lemon and blueberry to brighten the flavor. It almost makes you think spring is here. Almost. So incredibly perfect in every way. So perfect it’s annoying. Annoying in the sense it keeps calling your name and won’t leave your mind alone until you take another bite. It’s a good kind of annoying if you ask me. I’m always up for another bite if it asks me kindly enough. 
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Then there’s the bad kind of annoying, like when someone STEALS YOUR IDENTITY! Sorry, was I yelling? I’m a little upset. 
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I received a call from my bank on Sunday morning asking me to verify a few purchases on my debit card. Sure enough, I didn’t recognize a single one. The little thief tried to make three different purchases of $200+ at True Religion in Florida. 
Seriously?
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What a punk. That’s what I’m imagining this person to be anyway – a punk. The things people will do to steal other people’s information, only to go off and buy jeans of all things? Unreal. 
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I am so thankful for my bank catching this right away and it seems it’s going to work itself out. I won’t be financially responsible for the charges as soon as I finish some paperwork. 
So while this little punk may have stolen a piece of my bank account, what he doesn’t know is that he missed out on a slice of THIS. At least I still have this. 
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Lemon Blueberry Skillet Sugar Cookie 
(Adapted from Munchkin Munchies)

Makes 10-12 servings 
Ingredients:
1 pouch Betty Crocker sugar cookie mix
3 tablespoons blueberry Greek yogurt
1/4 cup butter, softened
1 egg
1 tablespoon lemon juice
1/2 cup vanilla frosting
Sprinkles for topping, if desired
Directions:
1. Preheat oven to 350 degrees. 
2. Combine sugar cookie mix, Greek yogurt, butter, egg and lemon juice in a large bowl. Stir thoroughly until all ingredients are well incorporated. Add dough to cast iron skillet and press down with your hands to spread the dough in an even layer across the entire pan. 
3. Bake 12-15 minutes or until the top of the cookie just becomes golden brown and edges slightly break away from the pan. Remove from oven and let cool completely before frosting. Slice and enjoy!

Vanilla Blueberry Baked Oatmeal

That football game last night. 
Yeah.
You’re either really happy or…well, let’s just not go there.
Then again, I bet some of you couldn’t care less. Am I right or am I right?
Whether you’re celebrating the win, trying to forget the loss, or don’t even know who the heck played in the game (you might be saying, “Wait – what game and why are you still talking about it?? All I know is that The Bachelor was on last night.”)
…we all have one thing in common.

You have to eat breakfast! Okay, so you don’t have to. But you really should. So can I make a recommendation? Baked oatmeal. 
Ever since I made Apple Walnut Baked Oatmeal, I have been trying new variations like crazy. I just can’t get enough of it.  The possibilities really are endless. And this is only the beginning. You just wait to see what else I have in store. 

Vanilla Blueberry Baked Oatmeal
(Inspired by Apple Walnut Baked Oatmeal and Peanut Butter Fingers)

Makes 2 servings

Ingredients:
1 cup rolled oats
2 teaspoons brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/3 cup unsweetened applesauce
1/3 cup unsweetened almond milk
1/8 teaspoon vanilla
1/2 cup fresh blueberries

Directions:
1. Preheat oven to 350 degrees. Spray mini loaf pan with non-stick spray and set aside.
2. In a small bowl, whisk oats, brown sugar, salt, cinnamon and baking soda.
3. In a seperate small bowl, whisk applesauce, almond milk and vanilla.
4. Add wet ingredients to dry ingredients. Stir to combine. Fold in blueberries (don’t be afraid to smash some while you’re mixing!).
5. Pour mixture into loaf pan and bake 18-20 minutes. Top of loaf will be golden brown. Remove from oven and let cool in pan about 5 minutes. Serve hot.

~About 420 calories in the ENTIRE loaf!!~
…210 per serving…

Veggie Nachos and a Blueberry Crumble Pie

Vacation is calling my name. This time next week I will be in an airplane on my way to St. Kitts for an entire week.

Coincidentally, Greg just found this article that ranks St. Kitts #3 on the list of top 10 islands… IN THE WORLD!

I seriously get to go there? Is it too early to say this will be the best vacation I’ve ever had?

But first, Greg and I are taking a short weekend trip today and tomorrow to North Carolina for his brother’s graduation from UNC.

I have to hurry up and pack my bag so I’ll leave you with this quick look at some of my favorite meals this week.

I have been craving pancakes like crazy. Earlier this week I whipped up a small batch of banana oatmeal pancakes. They may not look like anything special, but trust me when I say they were perfect. My pancake craving was more than satisfied.

Starbucks is doing Happy Hour from 3-5pm this week with half price Frappaccinos. I actually never ever get Frappaccinos. But you can bet I was going to take advantage of trying one while they were cheap! I wasn’t sure which flavor to get, but the barista recommend the new Mocha Cookie Crumble. I requested skim milk to keep my guilt to a minimum, but opted to stick with a bit of the chocolate whipped cream. I enjoyed it, but it wasn’t life-changing.
Next up was Daniel Island Grille for dinner on Thursday night. It was such a beautiful evening outside and Greg and I had a nice casual date outside on their patio. Urban Meyer Vegetable Wrap for me. Sweet potato fries on the side. Never gets old!
For dinner last night, I was still tasting those sweet potato fries from DIG and made my own modified version. Then I made one of my new homemade favorites- Vegetable Nachos! 
Vegetable Nachos

Makes 1-2 servings

Ingredients:
About 8-10 tortilla chips
1/4 cup shredded cheese (I have used both Mexican blend and mozzarella)
1/4 cup green bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/4 cup onion, chopped
1 tablespoon butter or margarine
1/4 teaspoon chili powder
2-3 tablespoons salsa

Directions:
1. Lay chips on large plate in an even layer. Top with half of the shredded cheese.
2. Heat skillet over medium heat and add butter/margarine. Once hot, add chopped vegetables. Let cook about 2 minutes. Add chili powder and stir. Continue to cook about 5-6 minutes or until vegetables are tender and brown. Remove from heat.
3. Add vegetables directly on top of chips. Top with remaining cheese and salsa. 
Finally…dessert! A quick and easy Individual Blueberry Crumble Pie ended my night week on a sweet note. 
Individual Blueberry Crumble Pie

Makes 1 serving
Ingredients:
1/8 refrigerated pie crust
1/2 cup blueberries
1 1/2 teaspoons granulated sugar
1-2 tablespoons rolled oats or granola
Directions:
1. Preheat oven to 375 degrees. Grease 5-inch tart pan. 
2. Use a cookie cutter or knife to cut out 5-6 inch circle from pie crust. Lay in bottom of tart pan. 
3. In a small bowl, add blueberries and sugar. Lightly crush berries with fork and stir thoroughly. Pour into tart pan. Top with oats/granola. 
4. Bake 20-25 minutes.