Confession… I am on television overload. You would not believe that amount of time I spent staring at the television this weekend. From trying to catch up on Mad Men, to The Glades, to an embarrassing amount of time watching My Big Redneck Vacation, I have to say I think I’m done with television for at least a few days.

Surprisingly we did get some other things accomplished this week, including a plethora of new burgers for the Johnsonville competition. I’ll be featuring a few of those as the week progresses, but for now, vote for the Biscuits and Gravy Burger if you feel so inclined. We had a tasting party yesterday afternoon and have a few other favorites to share with everyone.
It is a well-known fact that I am a huge fan of substituting in non-fat greek yogurt whenever I can.  Some of my favorites substitutions have been in the street corn recipe and pesto recipe I use frequently. Recently, however, I saw a little conversion chart that has been floating around on Pinterest showing how Chobani can be substituted for all sorts of other ingredients, including butter!
Does that look familiar to you?  It has pretty much been on my mind ever since I saw it. I do love butter and the process of creaming butter and sugar together is one of my favorites. But, despite my devotion and relationship with all things unsalted butter, I knew I had to give baking with Chobani a try.

And just like all of my other greek yogurt experiments, it worked! I feel wrong saying it, but you can’t even tell that the majority of the butter has been substituted in this recipe, saving you, oh I don’t know, a million or so calories
Note that last statement has not been determined to be at all factual.
Apple Cinnamon Yogurt Bars
2 6-ounce containers Chobani Apple Cinnamon non-fat yogurt
2 tbsp butter
1/2 cup brown sugar
1/2 cup splenda
2 tbsp pure maple syrup
1/3 cup egg whites
1 tsp vanilla
2 cups quick oats
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dark chocolate chips
1/2 cup pecans
Preheat oven to 350 degrees. In the bowl of a stand mixture, mix together, yogurt, butter, and sugars. Once combined, add in maple syrup, egg whites, and vanilla. Mix until smooth and combined, about 3 minutes.
In a separate bowl, stir together oats, flour, baking powder, baking soda, and salt. Slowly add this mixture into the wet mixture, mixing until combine.
In a small food processor, add chocolate chips and pecans. Pulse until they are chopped into small pieces. Add this to the dough.
Pour batter into a greased 9×13 pyrex. Bake for 25 minutes or until brown and a toothpick inserted in the center comes out clean.
Not too shabby, I must say. These were perfect for a little mid-morning snack, but also worked well for dessert. Have you tried replacing butter with greek yogurt?  I would definitely try it again for bars and things of that nature, but think it might change up a cookie dough too much.
Some things just can’t be messed with. Raw cookie dough is one of them.

And on a completely unrelated matter, I want to give you a heads up that there will be a few little changes around the blog. Some of you may have noticed the new header, and while that was fun to design, there is still a lot more that I want to do. So after that realization, I decided it would be best to move my blog from a blogger site to a wordpress site. I’ve also gone the “self-hosting” route through Blue Host. I’ve done quite a bit of research and they seemed like one of the best hosting companies.

Plus they’ve been so great answering my millions of questions.  Currently things are still pretty normal here, but behind the scenes, I am working on building my wordpress site.  Hopefully things will soon be easier for everyone and there will be no major glitches switching from the two systems.  Thanks for hanging in there though; soon I should have a site that is much easier to follow, comment on, and view recipes. I can’t wait!

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