DIY Pumpkin Frozen Yogurt

So to start my spring break, I had the pleasure of having my wisdom teeth removed! Awesome, just awesome.. The nice thing was that I only had two wisdom teeth, and the double nice thing was that I was going to be asleep for the surgery, and the triple nice thing was that my surgeon thoroughly explained the process of the procedure so there were no surprises. I know that was a run on sentence, BUT we’re not in English class right now so it’s okay .

Another plus to having my wisdom teeth removed, if you could call it that, is that I get to have a soft food diet, which includes YOGURT! I absolutely love frozen yogurt, and I could probably eat it for every meal if I could. You know whenever you go to meet people at various events, there are those ice breaker questions that they always ask so every one can get to know one another. One of those questions is “if you could eat only one food for the rest of your life, what would it be?” My immediate answer is oatmeal.. and then yogurt.

Oatmeal? Really? I know, I know, it’s a weird food to request for the rest of your life, but I love it because it’s so versatile!

And yogurt… well that’s just self explanatory. It’s so delicious, healthy, and there are a million, billion flavors! Well maybe not that many.. but there are a lot. It’s funny because I didn’t used to like yogurt when I was younger, especially Go-gurt. Yogurt in a tube is a good concept, nice and easy travel and perfect for kids BUT I think just the fact that the yogurt sits in the kids’ lunchboxes all morning until lunch is a little bit unsettling. Then it gets all warm and loses viscosity.. Unless of course the kids have a super mom who remembers to pack a small ice pack, the Go-gurt away!

Anyway, back to the good stuff. I decided to make myself some frozen yogurt with my favorite ingredients, nonfat Greek yogurt and pure pumpkin! The perfect sweet treat to make my mouth feel better (:

Fluffy English muffins

Bread, oh how I love thee. Let me count the ways…

Maybe first by baking these lovely english muffins! I cannot believe how easy these were to make. The only frustrating part was the wait time… These babies took a long time to proof, but boy are they delicious!

Quinoa patties

Savory, delicious quinoa patties!

Meatless Monday has been on my mind, and although I like chicken, turkey, etc. as much as the next person, but I decided to get a little creative here.

My sister was over at my apartment, and since we weren’t sure what we wanted to have for lunch, we thought “what the heck, let’s just throw together ingredients and see what happens.”

And then an amazing masterpiece was born!

Quick and Easy Banana Cookies

I took one of the hardest exams of my life on Wednesday..

Who would give such an exam on National Cookie Day?!

To make matters worse, one of the groups on my university campus had a Christmas party and provided sugar and ginger cookies for decorating, but they were so bland and tasteless!

So I decided to give one of Blogilates‘ cookies a shot (:

I like this recipe because it’s super quick and easy. You could do it with your eyes closed! But I wouldn’t try that..

Welcome Back, Fall!

It’s been a LONG time since I’ve been here, but sadly school is taking over my life ):

Thankfully, I have a break this weekend which gives me time to relax, bake, and post!

This past weekend, I took a break from studying and decided to get in on some Fall type action. What’s a better way to celebrate fall than by roasting pumpkins and making more pumpkin-y stuff? Um, NOTHING! So that’s what I did (:

So if you want take part in this fun celebration, then grab a pie pumpkin, your baking hat, and let’s get to it!

Pie pumpkins are the best choice for baking and roasting because they have the most flesh, which is what we want for our amazing muffins! Pre-heat the oven to 350 degrees F. After you wash the pumpkin, cut off the stem.

You might want to have a trash bag ready for the pulp and other unwanted pieces.

Sweet Chocolate Raspberry Cookies

I’ve always wanted to try baking with raspberries, but they would always disappear before I had a chance to find a recipe to use them..

Fruit doesn’t last long in the Woo household, berries especially.

This time, I was able to quickly whip up this recipes before the “little mice,” aka Brittany and my mom, got to them!

Originally this recipe (Inspiration from here) called for raspberry extract, because there actually aren’t many that use whole, fresh raspberries, besides muffins. Most them of are flavored or use raspberry jam for the rolled cakes/cookies, or as fillings for shortbread cookies. I’m thinking outside of the box this time!

Thank goodness I wanted to use fresh raspberries instead of extract because I didn’t have any anyway!

This was actually my trial run, and they turned out great! Because of the consistency, they’re more like brownies or whoopie pies, but they’re shaped like cookies so that’s why I consider them to be so. When you make them, you choose!

Here it goes!