Lemon Blueberry Skillet Sugar Cookie

LB Skillet Sugar Cookie3

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


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. 
Then there’s the bad kind of annoying, like when someone STEALS YOUR IDENTITY! Sorry, was I yelling? I’m a little upset. 
LB Skillet Sugar Cookie2
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. 
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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. 
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. 
Lemon Blueberry Skillet Sugar Cookie 
(Adapted from Munchkin Munchies)

Makes 10-12 servings 
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
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!

Red Velvet Cupcakes with Greek Yogurt

The word “cupcake” alone drives me crazy, in a good way that is. Say it with me. 
Cupcake. Cup cup cup, cake cake cake. Cup. Cake. Cupcaaaaake. It’s so cute and puts a smile on my face. 

As Greg and I were trying to decide on a puppy name, I might have even suggested we name the girl Cupcake. Okay, I wasn’t completely serious. Greg would never have gone for that in a million years anyway (he’s still convinced the girl doesn’t need a pink collar…we’re working on that one!). 
My other suggestion was Pancake. Can you imagine a puppy named Pancake? Oh em gee. Too cute. Don’t worry though, that’s not happening either.
I’ll reveal her real name when we pick her up in just about 10 days or so. Yay! 
In the meantime, let’s eat cupcakes together, shall we?  These are the perfect balance between dense and fluffy, they are not overly sweet, and they are low-fat to boot. 
What more can we ask for?
Red Velvet Cupcakes with Greek Yogurt
(Adapted from Undressed Skeleton)
Makes 8 cupcakes

1 cup all purpose flour
1/2 cup granulated sugar
1 1/2 tablespoons cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup plain or vanilla Greek yogurt 
2 tablespoons unsweetened applesauce
2 tablespoons unsalted butter, softened
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
2 egg whites
1/2 tablespoon red food coloring
~1/2 cup whipped cream cheese frosting (I used Pillsbury)
1. Preheat oven to 350 degrees. Fill cupcake pan with paper liners and set aside.
2. In a medium bowl, combine flour, sugar, cocoa powder, baking soda and baking powder. Whisk and set aside.
3. In the bowl of an electric mixer, combine yogurt, applesauce, butter, milk, vanilla, egg whites and food coloring. Beat on medium speed until well combined. Slowly add dry ingredients while beating on low speed. Beat until just combined. Scrap down sides of bowl as needed.
4. Pour into cupcake wells, about 3/4 the way full. Bake 18-22 minutes or until toothpick inserted in middle comes out clean. Remove from oven and let cool at least 10 minutes before removing from pan. 
Transfer to cooling rack to cool completely. Frost as desired. 

Greek Yogurt Cinnamon Raisin Bread and a GIVEAWAY!

Are you excited? I’m excited.

Today I have a delicious and guilt-free snack recipe to share with you. But that’s not all. You just wait…

This super moist and dense bread is make with Chobani’s Non-Fat Vanilla Greek Yogurt. I have always been a yogurt lover, but baking with it is a newfound love.

I previously made Blueberry Yogurt Cake Doughnuts, but those are longggg gone. I was ready for more. 

With my fresh supply of yogurt from my lovely friends at Chobani, I am exploring all of its possibilities. The great part about it is that the wide variety of yogurt flavors make recipe adaptations easy-peasy. 

A slice of this bread weighs in at just about 120 calories. All the more reason to spread on some butter while it’s warm and let it melt right into the bread.
Don’t mind if I do!
If are looking for the instant gratification of enjoying a cup of thick and creamy yogurt the traditional way (with a spoon), you are sure to never get bored either. Blueberry, Strawberry Banana, Pomegranate, Black Cherry, Apple Cinnamon…I think my favorite so far is probably Strawberry Banana. Mmmm.

Now for the reason you really should be excited today. I have teamed up with Chobani to give one of you lucky readers o’ mine your own assorted case (12-pack) of greek yogurt! 

You will receive one entry for doing each of the following:

-Visit Chobani’s “Chobaniac Creations” Pinterest board and tell me which recipe you would make first
-Follow me on Twitter

You must leave a separate comment on this post for each entry. 

Giveaway ends Sunday, July 1st at 11:59pm EST. Winner announced on this blog Tuesday, July 3rd. 

Greek Yogurt Cinnamon Raisin Bread
(Adapted from No Sugar Sweet Life)
Makes 10-12 small servings
1 1/2 cup all-purpose flour
3 tablespoons cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 cup brown sugar
1 container (6 ounces) Chobani Vanilla Yogurt
1/2 cup milk (I used almond milk)
1. Preheat oven to 350 degrees. Spray medium sized bread pan with cooking spray and set aside. 
2. In a medium bowl, combine flours, baking powder, salt and cinnamon. 
3. In a separate bowl, whisk together brown sugar, yogurt and milk. Add to dry ingredients and whisk until just combined.
4. Pour the batter into the bread pan and gently shake to flatten out evenly. 
5. Bake 40-45 minutes or until bread begins to pull away from the sides and toothpick inserted in middle comes out clean.
6. Let cool about 5-10 minutes on cooling rack before slicing.

Blueberry Yogurt Cake Doughnuts

You may recall a few weeks ago when I went to a blogger breakfast with a rep from Chobani. Lindsay was so kind to send me some of my favorite flavor afterwards- 0% Blueberry!
Although the Greek yogurt is wonderful enough on its own for breakfast, as a side with lunch, or a mid-morning snack, I have seen countless recipes using the yogurt and wanted to put one to the test. 

It had been awhile since I used my doughnut pan. Shameful of me, I know. I dusted it off and in no time it was filled with batter and stuck in the oven. 
The doughnuts’ color wasn’t the most appealing, I will admit. But with only about 115 calories each for a doughnut, I’ll take it! The oatmeal gives them texture, while the yogurt brings moistness and, of course, the blueberry flavor. Rather than eating them for breakfast, I have found to enjoy them even more as a snack throughout the day. 
I have already Pinned several other recipes using the yogurt and am looking forward to the next one. Pancakes? Muffins? Fruit dips? So many options! But first I have to get through these doughnuts…

Wait…where’d they go?

Blueberry Yogurt Cake Doughnuts
(Adapted from Everyday’s a Hollyday)

Makes about 12 doughnuts

For the doughnuts-
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup granulated sugar
1 tsp salt
1/3 cup almond milk
2 tablespoons applesauce
2 tablespoons ricotta cheese
1-6 ounce container blueberry greek yogurt

For the glaze-
1/4 cup powdered sugar
1-1 1/2 tablespoons almond milk

1. Preheat oven to 350 degrees. Coat doughnut pan with cooking spray and set aside.
2. In a medium bowl, combine dry ingredients.
3. In a separate smaller bowl, add wet ingredients (milk, applesauce, ricotta and yogurt). Whisk to combine.
4. Add wet ingredients to dry ingredients. Whisk until just combined.
5. Pour batter evenly into doughnut pan. Bake for 10-12 minutes.
6. Meanwhile, prepare glaze by stirring together powdered sugar and milk.
7. When doughnuts are finished baking, remove from heat and transfer from pan to cooling rack to cool. Allow to cool for about 10 minutes before dipping top-side down into glaze.
8. Enjoy!