Easy Yogurt Popsicles and Preparing for College Life

Dorm food has a bad reputation. Pizza, chips and candy, energy drinks, and Cup Noodles constitute the four major food groups of the college diet. So how does a teen food blogger, one who considers the Saturday morning farmers' market the highlight of her week, navigate this daunting new environment?  

Well, for starters, I will live in an apartment-style dorm this fall. My two roommates and I share a kitchenette equipped with a refrigerator, stove, and (hopefully) a small oven. I have access to fresh produce and pantry staples from an on-campus grocery store, but everything I cook must be quick and simple. Healthy snacks are especially important because they keep me going throughout the day and dictate my energy level. 

Enter yogurt popsicles with granola and fresh figs. 

This recipe allows you to use whatever you have on hand, mixing and matching flavors, with no fancy equipment required. Layer granola, mixed nuts, and ripe fruit with dollops of yogurt in a glass vessel, pop the glass in the freezer for a few hours, and enjoy a specially-designed, portable snack.

Some of my favorite combinations include toasted coconut and blueberries, almond butter and banana, and mixed berries with jam.

In the coming weeks, I will chronicle every chapter of my dorm food adventure. I invite you all to share any recipes and tips with me in the comments box. I look forward to discovering creative ways to enjoy fresh food within the parameters of college life.

Inspired by The Gourmandise School of Sweets and Savories

Ingredients 

1/2 cup yogurt (I like the tanginess of Greek yogurt)

3 tblsp granola 

2 ripe figs 

2 tblsp fig jam 

Drizzle of honey 

Drizzle the sides of the glass with honey. Cover the bottom with a dab of yogurt. Layer bits of jam, figs and granola with the yogurt, sealing the top with yogurt. Stick a spoon through the center of the "parfait," and freeze for at least five hours. To release the popsicle, run the glass under warm water and twist the spoon.  

Almond-Date Breakfast Bars

Are you someone who follows routines? 

In some parts of my life, I have developed a system for doing things and rarely do I deviate from my approach. Take writing newspaper articles for example. I email my sources, record my interviews and take notes for back-up, highlight the most important quotes, and structure my story around these quotes. It's a methodical structure that produces solid results every time. But there are some tasks that I have not gotten used to, such as waking up before school every morning. I stumble out of bed at least 10 minutes after my alarm goes off, throw on my uniform, and sprint down the stairs. No matter how hard I try to maintain a schedule, going to school will always be an unpredictable scramble out the door.

This past week, however, I broke a routine that I have stuck to religiously: breakfast. Weekday breakfasts consist of three options: eggs, bagels, and granola. I craved a change- something tasty and special, but healthy enough that I would feel energized after my first meal of the day. 

Leave it to Deb Perelman to devise the perfect recipe to relieve my breakfast slump. These almond-date bars are nutty from the almonds and oats, and naturally sweetened with honey and chewy, plump dates. Their golden brown edges and slightly crumbly texture are features only attainable in wholesome, homemade treats. If that wasn't enough to convince you, these little gems happen to be 100% vegan. It was only after I enjoyed my first bar that I discovered this fact. 

So, what are you waiting for? It's not so bad to break routines once in a while. 

Recipe courtesy of The Smitten Kitchen Cookbook

Ingredients 
1 cup chopped dried pitted dates 
1 1/4 cups rolled oats 
3 tblsp barley or whole-wheat flour 
1/3 cup wheat germ*
1/2 cup thinly sliced almonds 
1/2 tsp salt 
1/4 tsp ground cinnamon 
1/4 cup almond butter 
1/4 cup olive oil 
1/4 cup honey 
1/4 tsp freshly grated orange zest 
1/4 tsp almond extract 

Yields 16 2-inch square bars 

*I did not have wheat germ on hand, so I substituted wheat bran instead. 

1. Preheat the oven to 350 degrees F. Line an 8-inch square ban in one direction with parchment paper, allowing the paper to hang off the sides a bit. Do the same in the opposite direction. This parchment "sling" makes it easy to remove the bars from the pan later on. 
2. In a large bowl, stir together the dates, oats, flour, wheat germ/bran, almonds, salt, and cinnamon. In a separate small bowl, whisk together the almond butter, olive oil, honey, orange zest, and almond extract until smooth. Pour these wet ingredients over the dry mixture, and stir them together until the dry ingredients are evenly coated. 
3. Spread the batter evenly into the prepared pan, pressing it firmly to the bottom, edges, and corners to ensure they are molded to the shape of the pan. Bake the bars for 20-25 minutes, until the edges are golden brown and the tops have a bit of color too. They will feel soft when you touch them, but will set up once completely cool. 
4. Allow the bars to cool completely in the pan on a cooling rack. Once they're cool, use a serrated knife to cut the bars into squares. If they seem crumbly, chill them in the fridge for an additional 30 minutes, then cut them cold. 

Big Cluster Maple Granola

Granola is my go-to snack; it is something I always have in my pantry and that I munch on by the handfuls. What makes it so delicious to me are the big, clustery chunks. I shamelessly dig through the bag in search of these precious clusters and rejoice upon discovering every oat-y, nutty clump. But after I have extracted all of them, the last thing I want to do is break out a spoon to gather the remaining scraps. Wouldn't it be awesome if I could find a granola recipe composed entirely of clusters? 

My wish came true when I received my copy of The Smitten Kitchen Cookbook by Deb Perelman. Deb's maple granola is subtly sweet, golden, and oh-so-clustery. I love the freshness and crisp texture of homemade granola, and the tart cherries offset the oats' earthiness perfectly. An egg white is the secret ingredient though, the protein that binds everything together during the baking process. I love the aroma of oats, nuts, and coconut, glazed with maple syrup and sprinkled with cinnamon, permeating my house. Even though I want to dive right into the tray as soon as it comes out of the oven, it is crucial to let the granola cool completely so you can break it up into clusters later on.

Wrapped in a cellophane bag with a pretty ribbon, this wholesome treat becomes a simple and easily transportable homemade gift. It was a hit when I made it for my pop-up bakery at The Summer Opportunities Fair, and I am sure that it will be well-received by whoever you choose to give it to (if it even lasts that long in your kitchen). 

Recipe courtesy of The Smitten Kitchen Cookbook 

Ingredients 

3 cups old-fashioned rolled oats 

1 cup unsweetened shredded or flaked coconut 

1 cup walnuts, coarsely chopped 

1/4 cup toasted wheat germ*

2 tblsp olive oil

1/2 tsp coarse salt 

1/2 cup good quality maple syrup (I use Trader Joe's organic brand)

1/4 tsp ground cinnamon 

1 large egg white 

1 1/2 cups dried cherries or other dried fruit of choice 

*I substituted wheat bran for wheat germ and it worked perfectly. I do not recommend omitting it entirely because small pieces help to bind the granola together. 

1. Preheat your oven to 300 degrees F. Pour the wheat germ/bran onto a baking sheet and toast it in the oven just until aromatic, about 5-7 minutes. Stir the dry ingredients together in a large bowl. Pour in the olive oil and maple syrup, coating everything evenly. Whisk the egg white in a small bowl until frothy. Stir it into the granola mixture, distributing it throughout. 

2. Spread the granola in a single layer on a parchment paper-lined rimmed baking sheet. Bake for 45 to 55 minutes, until it is golden brown on top and feels dry to the touch. Transfer the sheet to a cooling rack and allow to cool completely. Once the granola is completely cool, break it up into desired-size clusters. Sprinkle in the dried fruit. 

Pumpkin Coffee Cake with Pecan-Brown Sugar Streusel

This is not just any pumpkin cake. This Pumpkin Coffee Cake with Pecan-Brown Sugar Streusel is the first baked good I have made since submitting my first college application; and boy, did it taste sweet. Applying to college is like watching an action film: one moment you are energized and hopeful, a second later you become massively overwhelmed, and by the time the movie's over, you're so drained all you want to do is sleep. What better way to celebrate this whirlwind experience than with a little baking therapy? 

I baked slowly and leisurely, enjoying every moment of my return to the kitchen after a long separation. Spiced with cinnamon, nutmeg, and ground ginger and sprinkled with toasted pecans, this cake embodies fall flavors. The batter is perfectly moist with a pumpkin taste that is present but not overpowering. My favorite part of any coffee cake is the buttery crumb topping. This cake has not just one, but two layers of nutty, sugary streusel, which means double the goodness. Cut into generous wedges and served with a cup of coffee, it makes a wonderful breakfast or afternoon snack. I particularly enjoy sneaking into the kitchen and nibbling on it sliver-by-sliver.

Recipe slightly adapted from Home Baked Comfort 

Ingredients
For the streusel:
1/3 cup all-purpose flour 
1/2 cup light brown sugar 
1 tsp ground cinnamon 
Pinch of kosher salt 
5 tbsp cold unsalted butter, cut into chunks 
1 cup pecan pieces, lightly toasted for 10 minutes at 325 degrees F 

For the batter: 
1 1/2 cups all-purpose flour 
2 tsp baking powder 
1/2 tsp baking soda 
2 tsp ground cinnamon 
1 tsp ground ginger 
1/4 tsp ground nutmeg 
1/2 tsp kosher salt 
1/2 cup (1 stick) unsalted butter, at room temperature 
1 cup light brown sugar 
2 large eggs 
1 cup pumpkin puree 
1/2 cup sour cream 

For the glaze:
1/4 cup confectioners' sugar, sifted 
2 tsp milk 
1 tsp vanilla extract 

Makes one 9-inch coffee cake.

1. Preheat the oven to 350 degrees F. Grease and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides. To make the streusel, in a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cubes of butter and, using a pastry cutter or fork, break down the butter until the mixture resembles coarse crumbs. Stir in the toasted pecans. 
2. To make the batter, in a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin puree and sour cream and mix to combine. Add the flour mixture in thirds, incorporating on low speed. The batter will be quite thick.
3. Spread half of the batter into the prepared pan and sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. 
4. Bake until a toothpick inserted into the center of the cake comes out clean, 50-55 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Remove the sides from the pan and slide the cake onto the rack. 
5. To make the glaze, in a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract. Drizzle the glaze over the top of the cake. 

Coconut Chocolate Granola Bars

Recipe adapted from How Sweet It Is 

Ingredients 
1 cup old-fashioned rolled oats 
1 cup shredded, unsweetened coconut 
1/2 cup raw sliced almonds 
1/2 cup raw whole almonds, coarsely chopped 
1/4 cup flaxseed 
3 tblsp whole wheat flour 
1/4 tsp salt
1 tsp vanilla extract 
1/3 cup packed coconut oil 
1/3 cup honey 
1/3 cup dark chocolate chunks 

Makes 8-12 bars, depending on how big you cut them. 

1.  Preheat the oven to 300 degrees. Line an 8x8 square pan with parchment paper. 
2. In a large bowl, combine oats, shredded coconut, flour, flaxseed, sliced almonds, chopped almonds, salt, and chocolate chunks, mixing very thoroughly until combined. In a small bowl, combine honey and coconut oil, microwaving on high power for 10 seconds at a time, stirring after each increment, until coconut oil is melted. Stir vanilla extract into coconut oil mixture, then pour the entire mix over the dry ingredients.

3. Using a wooden spoon or rubber spatula, stir until all of the ingredients are evenly coated in the coconut oil. Press the dough into the pan, pressing with the back of the spoon to smooth the top. Bake for 30 minutes, until the top is golden brown. Allow the bars to cool to room temperature before placing them in the refrigerator for an hour to harden. Remove from the fridge and cut into squares. Serve immediately, or return them to the fridge for later consumption.

Now that reality has sunk in and school is in full swing, every day is a race from one class to the next, onto the yellow bus to tennis matches, and finally back home where I glue myself to a chair for long, treacherous hours of homework. In order to maintain my health and sanity in this crazy whirlwind of a schedule, I need snacks. And not just your run-of-the-mill sliced apples or suspiciously neon orange "flavor blasted" goldfish, but a hearty, satisfying, and delicious item that I can eat on the go. Enter Coconut Chocolate Granola Bars- a nutty, chocolatey, oat-y treat that is both satisfying and good for you. These trump my favorite store-bought granola bars in both flavor and freshness. They're made from whole ingredients you can find in your pantry and that are easy to pronounce, unlike the mystery products listed on the backs of many wrappers. As hectic as my life has become in the past month, escaping to this nutritious homemade snack gives me the right boost of energy to keep going. 

Simple Cherry Sorbet

Recipe courtesy of Ready for Dessert by David Lebovitz 

Ingredients 
4 cups (1 1/2 lb.) sweet cherries, stemmed and pitted
1/2 cup granulated sugar 
1 cup water 
1 tblsp lemon juice 
1/2 tsp almond extract 

1. In a large saucepan over medium-high heat, combine the cherries, sugar, water, and lemon juice. Cook, stirring occasionally, until the cherries have softened and released their juices, about 10 minutes. Remove from the heat and stir in the almond extract. Let the mixture cool completely. 
2. Transfer the cherries and their syrup to a shallow container, cover, and freeze until firm, at least two hours. Once the cherry mixture has frozen completely, remove it from the freezer, break it up, and process it in a food processor fitted with a metal blade until completely smooth. Serve right away. 

For someone who doesn't own an ice cream maker, frozen desserts are a category I rarely venture into. So when I discovered this recipe for cherry sorbet only requiring a freezer, I knew I must make it right away. I mixed up the ingredients in a matter of minutes, popped the mixture into the freezer for a few hours, and puréed it until smooth. Voilà! This dessert is simple, delicious, and can be endlessly adapted. You could use yellow peaches instead of sweet cherries and replace the almond extract with vanilla; pineapples and coconut extract would make for a lovely tropical combination. You could purée the fruit syrup before freezing, pour it into popsicle molds with a couple fresh cherry halves, and make homemade fruit pops. For a granita: freeze the sorbet as directed, crush it up with some shaved ice, add a splash of pure cherry juice, and top with a few sprigs of mint. Or grind two parts ice with one part sorbet for a refreshing slushy. No matter how you choose to prepare this quintessential summer dessert, I can guarantee that it will be a success. 

Double Chocolate Pudding

Recipe slightly adapted from Lauren's Latest


Ingredients 
1/4 cup granulated sugar 
3 tablespoons cornstarch, sifted 
1/4 cup good quality, unsweetened cocoa powder, sifted 
1/8 teaspoon salt 
1 cup fat free half & half 
1 cup milk
2 oz. good quality, chopped semisweet dark chocolate, such as scharffen berger  
1/2 teaspoon vanilla extract 
Freshly whipped cream, for serving 
Milk chocolate shavings, for serving 


Makes 6, half-cup servings


1. In a small saucepan, whisk sugar, cornstarch, cocoa powder, and salt together until combined. Slowly stream in the half & half and milk, whisking to prevent lumps. Place the pan over medium high heat and whisk until the mixture starts to steam. Sprinkle in chopped dark chocolate and continue stirring until it has melted and the pudding has bubbled and thickened.
2. Remove the pudding from the heat and stir in the vanilla bean extract. Pour the pudding evenly into serving cups of your choice. Place plastic wrap directly onto the pudding and refrigerate it until completely chilled, approximately two hours. Remove the plastic wrap and top the pudding with whipped cream and milk chocolate shavings. 


Light and airy, filled with tones of decadent dark chocolate, and topped with freshly whipped cream and milk chocolate shavings, this pudding is the chocolate lover's dream. It is the ideal item to satisfy your sweet craving and can be thrown together in less than 15 minutes. Unlike the store-bought puddings that are packed with sugar and artificial flavorings, every bite of this homemade snack tastes like pure, unmasked chocolate. This would be a wonderful dessert to prepare for a summer barbecue, placed in vodka glasses and served with colorful, mini plastic spoons. For a bit of added crunch, sprinkle cocoa nibs or mini semisweet chocolate chips into the warm pudding while pouring the pudding in the cups. 

Harvest Apple Crumb Cake

Recipe slightly adapted from A Sweet Spoonful


Ingredients
For the cake: 
2 sticks unsalted butter, softened 
1/2 cup granulated sugar 
1/2 cup packed brown sugar 
1 1/2 cups all-purpose flour 
1 cup white whole-wheat flour 
2 teaspoons ground cinnamon 
1/4 teaspoon all spice 
1 teaspoon baking powder 
1 teaspoon baking soda
3/4 teaspoon salt 
2 large eggs 
1 cup low-fat buttermilk
2 cups diced, peeled yellow apple (2-3 1/2 inch apples)
Non-stick baking spray or butter for greasing


For the crumb topping:
1/4 cup packed brown sugar
1/2 cup all-purpose flour 
1 teaspoon ground cinnamon 
4 tablespoons butter, melted 
1/2 cup pecan pieces


Serves 12-16 slices.


1. Preheat the oven to 350 degrees. Spray a 9*13" pan with baking spray or grease with butter. In the bowl of an electric mixer equipped with a paddle attachment, beat the butter until creamy, about 2 minutes. In a medium bowl, whisk together the flours, cinnamon, all spice, baking powder, baking soda, and salt. Set aside.
2. Add the eggs to the creamed butter one at a time, beating after each addition to incorporate. Add the flour mixture, alternating with the buttermilk, beginning and ending with the flour. Fold the apples into the batter, ensuring that they are distributed evenly throughout. Do not overmix. Spread the batter evenly onto the prepared pan.
3. For the crumb topping: In a small bowl, mix all the dry ingredients together with a fork. Pour in the butter and work it in with your hands to form pebbles. Sprinkle the topping evenly over the cake. Bake for 50 minutes. Allow the cake to cool completely at room temperature before serving.

           Since I began blogging a little over a year ago, I have grown passionate about homemade, delicious food and baked goods made from scratch with fresh, high quality ingredients. Now, I carefully assess everything I eat, paying attention to even the most minute details. Having visited several outstanding restaurants and bakeries throughout my travels, I sometimes find it difficult to compare my at-home creations to those made by experienced professionals. Doing so is especially challenging when my recipes do not turn out as well as expected. But, recognizing one's failures is equally important as recognizing the successes, especially when it comes to food. With that in mind, I have recently embarked upon replicating some of my favorite items from outside in my own kitchen. Which leads me to this cake.
          Moist, flavorful, speckled with soft diced apples, and topped with crunchy pecan crumb topping, this homemade harvest apple coffee cake blows any store-bought version out of the water. On a brisk autumn afternoon, the cake can be optimally enjoyed with a mug of pungent, hot coffee in front of the fireplace. I can identify no better way to celebrate fall's delicious apples and its mild weather than with this quintessential item. So, for those of you who have been demoralized by recent failed baking ventures, this recipe is for you. Stop what you are doing, take out the measuring cups, get to work, and you will realize that sometimes the best baked goods can come from one's own kitchen.

Moist Chocolate Chip Banana Nut Bread

Recipe slightly adapted from Saveur


Ingredients
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 cup granulated sugar 
1/4 cup canola oil
1/3 cup buttermilk
1 teaspoon vanilla extract
1 egg plus 1 egg yolk
2/3 cup pecan pieces
1/4 cup semi-sweet chocolate chips
3 large, very ripe bananas, mashed
Non-stick baking spray or butter


Serves 10-12 slices.


1. Preheat the oven to 350 degrees. Spray a 9" * 5" * 2 3/4" loaf pan with baking spray or grease with butter and set aside. 
2. In a large bowl, whisk together the flour, baking soda, and salt. In a separate, medium bowl, whisk together the sugar, oil, buttermilk, vanilla, egg, and egg yolk until smooth. Pour the wet ingredients over the dry ingredients and whisk until just combined. Add the mashed bananas, pecans, and chocolate chips and whisk gently. Pour the batter into the prepared pan and bake until the top is golden brown, 60-65 minutes. Let the bread cool for 30 minutes before slicing and serving.


This banana bread developed out of necessity. During a weekend packed with non-stop studying, my mind and body needed a break. In a sheer impulse, I stopped what I was doing and determinedly headed down the stairs to the kitchen. This simple recipe required 20 minutes to prepare and spread a fragrant, enticing aroma throughout the house. I tried my first slice with a friend and the two of us single-handedly devoured half the loaf. The bread combines two of my favorite snacks: bananas and chocolate, into a single moist, nutty treat. My piece was slightly warm when I bit into it; the semi-sweet chocolate chips melting on my tongue. Best of all, the baking process provided relaxation and enjoyment during a dull Sunday afternoon and allowed me to look forward to a delicious homemade good as a reward for my hard work.

Pumpkin Pleaser

Ingredients 
5 1/4 cups all-purpose flour
4 1/2 cups sugar
3 tsp baking soda
3 tsp salt
3/4 tsp baking powder
1 1/2 tsp cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp allspice
1 large can pumpkin puree
1 cup water
1 1/2 cups vegetable oil
6 eggs
6 oz chocolate chips

Makes four loaves.

1. Preheat oven to 325 degrees.
2. In a large bowl, combine the dry ingredients. Add the pumpkin puree, oil, water, and eggs. Stir well. Add the chocolate chips.
5. Pour the mix into loaf tins, leaving a fourth of each tin open. Bake until a toothpick inserted into the center comes out clean, about one hour.

This moist pumpkin bread caters to a wide range of palettes and maintains its flavor for weeks after initially baking. Package each slice individually in plastic wrap, and you have an instant Thanksgiving goodie that will surely be appreciated. Served with a steaming mug of apple cider, the bread is a satisfying breakfast treat. No matter how you decide to enjoy this delectable baked good, I guarantee it will truly be a success!