Wednesday, January 3, 2018

Raw Yogurt

I often search online anything that I questioned or simply for knowledge. And I thought of "RAW YOGURT." How do you make raw yogurt? Let's think about the word "raw" here for a second. Isn't raw means "uncooked."

Yes, the problem begin there. It isn't raw if you cook the milk to boiling. I thought that since the word raw that you can make yogurt without cooking. So, why call it raw if it's been cook? Is this how people do it now a days. Twist the meaning of any words to make it sound better and healthier. Really people?

Raw yogurt is not RAW.

Friday, December 15, 2017

Pumpkin Pie Bombs

This is my copy-cat version I got from The hard part is making the crescent roll dough, it takes a long time. However if you just wanted to buy a pre-made one, it would be easy. I also use my homemade pumpkin puree for this recipe and my family like it.

  • 1 tube crescent rolls
  • 1 c. canned pumpkin puree
  • 3 oz. cream cheese, softened to room temperature
  • 1 egg
  • 2/3 c. sugar, divided
  • 3 tsp. pumpkin pie spice, divided
  • 1 tsp. vanilla extract
  • pinch of kosher salt
  • 2 tbsp. melted butter
  • 1/2 c. powdered sugar
  • 1 tbsp. milk


  1. Preheat oven to 375 and line a large baking sheet with parchment paper.
  2. In a large bowl using a hand mixer, mix pumpkin, cream cheese, egg, 1/3 c sugar, 2 tsp pumpkin pie spice and vanilla. Mix until smooth and season with a pinch of salt.
  3. Unroll crescent rolls and pinch the perforations together to create one solid sheet. Cut into 8 squares.
  4. Dollop a rounded tablespoon of pumpkin mixture onto each square. Pinch all corners together and seal to create a ball.
  5. In a small bowl, mix sugar with 1 teaspoon pumpkin pie spice. Brush balls with melted butter and roll in the sugar mixture.
  6. Place balls on a baking sheet, leaving about 2” space between each ball. Bake until balls are golden and puffy, about 10-15 minutes.
  7. While the balls are baking, make glaze: in a medium bowl, mix powdered sugar and milk until smooth, adding more powdered sugar or milk for desired consistency. Serve slightly cooled balls with glaze for dipping.