Greek Yogurt is So Hot Right Now

I've been known to get a little deceptively delicious on my former friends and sneak a couple veggies into desserts that have no business being there (spinach and black bean brownies, anyone?).  But Greek yogurt is a different story.  It's so hot right now (nevermind that that article is from 2011).

 

Fage > Chobani

Greek yogurt can successfully take the place of sour cream in many a dish as long as you never try to substitute it for ranch dip.  Or mayo, in chicken salad recipes.  Or for cream cheese in spinach and artichoke dip - some things are sacred, reader.  But here is a recipe that your newborn will like!

Sour Cream Greek Yogurt Pound Cake*

2 sticks butter, softened
3 cups sugar
6 eggs, separated (perfect for the end of the week when you're all, 'what do I do with all these extra homegrown organic eggs?'  I sympathize, reader.  This cake is for YOU)
3 cups flour, sifted (or not sifted, right?)
1/8 tsp salt
1/4 tsp baking soda, stirred into yogurt
1/2 pint greek yogurt (don't be embarrassed if you have to Google 'how much is 1/2 a pint?'  I just did.  It's 1 cup)
1 tsp vanilla
1 tsp almond extract (don't even think of leaving this out!)

Cream butter and sugar.  Add egg yolks.  Add flour and salt alternately with yogurt.  In mixer, beat egg whites with extracts until stiff.  Fold into batter.  Turn into a greased and floured metal tube pan.  Bake at 300 degrees for 1 1/2 hours.  (Recipe can also be halved and poured into metal loaf pan.)

*I've been known to not be known for my baking skills, so the fact that I am posting this means that it is delicious AND easy.


Also, you know that feeling when you get back from Ikea and you have all these new things you can't pronounce wait to show your husband and he isn't QUITE as excited about your cable sweater blanket purchase as you are?  That's where you come in.

"Look at this awesome blanket I bought that feels like a cable sweater!" 

I knew you'd love it.

(She clearly did.)