Lemon Blueberry Pops

 
 
Ingredients:

1 lemon

½ cup water

½ cup sugar

1½ cups plain yogurt

2 tbsp honey

1 cup fresh blueberries
Directions:

Rinse the lemon, then peel it using a peeler or cut away with a knife.

Combine water and sugar in a saucepan.

Cook over medium high heat, stirring, until the mixture comes to a boil and sugar has dissolved.

Add lemon peel, then reduce the heat to low and simmer for 5 minutes.

Remove from heat and let cool to room temperature.

Strain syrup through a fine-mesh sieve.

Store until well chilled in the refrigerator for about 20 to 40 minutes.

Once the simple syrup is chilled, add yogurt and honey to the syrup and stir until combined.

Fill popsicle molds halfway with yogurt mixture.

Put molds in the freezer until it begins to set, about 40 minutes.

Add blueberries to the remaining mixture.

Store in refrigerator until ready to use.

When the popsicles have set, fill the molds with the remaining yogurt mixture and freeze for 3 hours. Enjoy!
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Blueberry Peach Snack Bars

 
 
Ingredients:

For the Donuts

1/4 cup unsalted butter, melted

1/4 cup oil

3/4 cup sugar

1 cup milk

2 large eggs

2 teaspoons vanilla

2 large carrots, peeled and shredded (about 2 cups)

2 2/3 cups flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

a pinch of nutmeg

For the Frosting

½ package cream cheese, room temperature

1/4 cup unsalted butter, room temperature

1/2 teaspoon vanilla

1 cup powdered sugar

Shredded sweetened Coconut for topping.
Directions:

For the Donuts

Preheat your oven to 425 and spray donut pans with olive oil spray, then set aside.

In a bowl, stir together butter and oil, then whisk in sugar until combined.

Add milk, eggs, vanilla and whisk until combined, then sir in carrots.

Add flour, baking powder, cinnamon, salt, baking soda and nutmeg, then stir until combined.

Spoon batter into prepared pans or use a large piping bag, filling about ¾ full.

Bake for 7 to 8 minutes, until a toothpick comes out clean.

Let cool for 5 minutes before removing to a wire rack to cool completely.

For the Frosting

In a bowl, beat together cream cheese, butter and vanilla on high speed until smooth.

Add powdered sugar and beat until smooth, 4 to 5 minutes.

Spread on cooled donuts and decorate as desired (We used toasted coconut!). Enjoy!
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Baked Carrot Cake Donuts

 
 
Ingredients:

For the Donuts

1/4 cup unsalted butter, melted

1/4 cup oil

3/4 cup sugar

1 cup milk

2 large eggs

2 teaspoons vanilla

2 large carrots, peeled and shredded (about 2 cups)

2 2/3 cups flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

a pinch of nutmeg

For the Frosting

½ package cream cheese, room temperature

1/4 cup unsalted butter, room temperature

1/2 teaspoon vanilla

1 cup powdered sugar

Shredded sweetened Coconut for topping.
Directions:

For the Donuts

Preheat your oven to 425 and spray donut pans with olive oil spray, then set aside.

In a bowl, stir together butter and oil, then whisk in sugar until combined.

Add milk, eggs, vanilla and whisk until combined, then sir in carrots.

Add flour, baking powder, cinnamon, salt, baking soda and nutmeg, then stir until combined.

Spoon batter into prepared pans or use a large piping bag, filling about ¾ full.

Bake for 7 to 8 minutes, until a toothpick comes out clean.

Let cool for 5 minutes before removing to a wire rack to cool completely.

For the Frosting

In a bowl, beat together cream cheese, butter and vanilla on high speed until smooth.

Add powdered sugar and beat until smooth, 4 to 5 minutes.

Spread on cooled donuts and decorate as desired (We used toasted coconut!). Enjoy!
Thanks for Shopping at Glen Ellen Village Market!

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Blueberry Peach Snack Bars

 
 
Ingredients:

For the Donuts

1/4 cup unsalted butter, melted

1/4 cup oil

3/4 cup sugar

1 cup milk

2 large eggs

2 teaspoons vanilla

2 large carrots, peeled and shredded (about 2 cups)

2 2/3 cups flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

a pinch of nutmeg

For the Frosting

½ package cream cheese, room temperature

1/4 cup unsalted butter, room temperature

1/2 teaspoon vanilla

1 cup powdered sugar

Shredded sweetened Coconut for topping.
Directions:

For the Donuts

Preheat your oven to 425 and spray donut pans with olive oil spray, then set aside.

In a bowl, stir together butter and oil, then whisk in sugar until combined.

Add milk, eggs, vanilla and whisk until combined, then sir in carrots.

Add flour, baking powder, cinnamon, salt, baking soda and nutmeg, then stir until combined.

Spoon batter into prepared pans or use a large piping bag, filling about ¾ full.

Bake for 7 to 8 minutes, until a toothpick comes out clean.

Let cool for 5 minutes before removing to a wire rack to cool completely.

For the Frosting

In a bowl, beat together cream cheese, butter and vanilla on high speed until smooth.

Add powdered sugar and beat until smooth, 4 to 5 minutes.

Spread on cooled donuts and decorate as desired (We used toasted coconut!). Enjoy!
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes