Grapefruit Honey Yogurt Scones

You should make these beautiful babies as soon as humanly possible.

Go now and gather the ingredients. Throw them together and you will not be sorry.
Especially if you enjoy grapefruit and/or scones.
You will not find another scone that is this light and full of flavor. These things are perfection.

Just ask my brother who devoured 1/2 of them in a matter of minutes.
They really are amazing.

That is all.

Here is the recipe for Grapefruit Honey Yogurt Scones from Joy the Baker

* I used 0% Fage Greek yogurt

Seared Cod with Grapefruit Slaw

I was really happy when I saw some cod on sale at the grocery store a couple of weeks ago. I had seen this quick dinner in Everyday with Rachael Ray Magazine and wanted to give it a try. In actuality, I always make a trip past the seafood area in my grocery store to see which types of fish are on sale- fresh or frozen. Then I can stock up or plan a fresh dinner with fish or some other type of seafood.

Slaw is something that pairs really well with fish and this particular slaw has fresh grapefruit in it, which is perfect this time of year since citrus is ripe and yummy right now.

I should let you know that usually I am not a fan of mayo-based slaws. That is why I really liked this one, because it was simply dressed with a little oil and lemon juice.

This was a quick and easy dinner that we really loved. The best part was how the cod cooked up golden brown and crisp on the outside. It was so delicious!

Recipe for Seared Cod with Grapefruit Slaw
* I used less oil than called for in the slaw and omitted the red onion
* I used packaged angel hair coleslaw

Frozen Grapefruit Shirley Temple

Here is another option for Valentine's Day.
This is a light and fruity dessert.

We have been eating tons of grapefruit this winter. They are in season and fairly cheap. My girls and I like to eat them for breakfast and my 5 year old is convinced that if we plant the grapefruit seeds, we will soon have our own grapefruit tree.

I was looking through one of my 3 ring binders that is full of recipes which I have torn out of magazines and I noticed this recipe.
I just happen to have some ginger ale in the pantry, as well as maraschino cherries. I bought both of them months ago, for some sort of drink that never happened.
I also had some V8 Fusion juice in the fridge, so I had everything I needed to throw this recipe together.
All you have to do is stir the 4 ingredients together, then freeze them in a metal pan, scraping them with a fork a couple of times.

When you are ready to serve, put a little cherry on top and you are ready to go.
How cute are they?
This little treat can be so fun for kids and adults.
You can serve it in a pretty little glass cup and everyone will feel festive.
Not to mention how delicious it is.
It is a sweet treat, but you don't have to feel guilty about eating this one. No fat involved. Sure there is plenty of sugar, but hopefully the freshly squeezed grapefruit juice makes it a little bit better for you then a cookie or something.

We really loved this one.


I used V8 V-Fusion Goji Raspberry Juice, because I had it in my fridge.
Recipe for Frozen Grapefruit Shirley Temple

Happy Valentines Day! Blushing Grapefruit Cupcakes

Happy Valentine's Day! Here is a fun, pink treat to celebrate this LOVE-ly holiday.
We have been eating alot of grapefruit around here. They were 5 for $1 at the store awhile ago and we purchased quite a few. We have been just eating them, for breakfast, lunch, snacks and dinner, so I thought it would be fun to have them in a different way. The cake in these cupcakes is not too sweet and it reminded me of a sponge cake. The cream cheese frosting adds just enough sweetness to make these cupcakes really delicious. And throughout the whole thing, you can taste the sweet/sour of ripe grapefruit.
I love seeing all the grapefruit and lemon zest in the cake and frosting. These little bites are perfect for a fun day. Make some and share them with everyone you care about- Trust me, everyone will be smiling!
On a fun little side note- My blog was named one of Utah's 10 Hottest Food Blogs- Go HERE to read about it on Utah Stories and check out the other great blogs mentioned. I am definitely feeling the love!

Blushing Grapefruit Cupcakes from Woman's Day

Ingredients
Cupcakes:
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/4 tsp baking powder
1/2 tsp each baking soda and salt
1/4 cup each oil and water
3 large eggs, yolks and whites separated
1 tsp fresh grapefruit juice
2 tsp each freshly grated grapefruit and lemon peel
Frosting:
1 brick (8 oz) cream cheese, softened
2 tsp fresh grapefruit juice
1 tsp each freshly grated grapefruit and lemon peel
1 1/4 cup confectioners’ sugar
2 drops red food color
3 cups grapefruit segments, preferably Ruby Red
Garnish: mint leaves

Cooking Instructions
Cupcakes: Heat oven to 350°F. Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.
Stir flour, sugar, baking powder, baking soda and salt in a large bowl. Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well. Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.
Beat egg whites in a medium bowl with mixer on high speed until frothy. Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted. With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended. Spoon 1⁄4 cup into each lined cup.
Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean. Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.

Frosting: Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend. On high speed, beat until smooth and fluffy. Finely chop 1 grapefruit segment and stir into frosting. Spread on cupcakes.
Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.
Can be made through Step 5 up to 3 days ahead. Refrigerate airtight. Section grapefruit up to 1 day before using; refrigerate covered.

Coming on Monday- Carrot-Parmesan Risotto

Ginger Tea Cake and Grapefruit-Ginger Tea Bread

If you love ginger, in any way, shape, or form, you will love these two quick breads. They are both full of ginger- ground and crystallized. One has grapefruit and the other pumpkin.
I saw the Grapefruit-Ginger Tea Cake in the lastest issue of Vegetarian Times and was intrigued by the thought of combining ginger and grapefruit. It had never crossed my mind as a ingredient combination. The picture in the magazine was of a lovely dark bread with chunks of grapefruit and a beautiful glaze. Mine turned out quite light, but still very delicious.
I decided I wanted to make another Ginger Tea Cake, not really to do a taste test, but just to have 2 options to choose from and something to compare the other tea cake with.
I found a recipe on The Food Network and it included pumpkin. Ginger and pumpkin are a familiar combination to me, so I whipped it up as well.
I already had some crystallized ginger in the pantry, but that stuff can cost a pretty penny. I think that is the key ingredient that really gave both of these breads such a kick, but they would probably still taste good without that ingredient and maybe a little more ground ginger. I made these into mini-loaves and got 4 of the grapefruit-ginger and 3 of the ginger-pumpkin. I reduced the baking time by half to start and then just kept adding a few minutes at a time, until the cakes were done.
Spicy and Delicious!

Ginger Tea Cake from The Food Network
2 cups cake flour

1 teaspoon baking soda

1 teaspoon ground ginger

1/4 teaspoon fine salt

1 cup canned pure pumpkin puree

1/4 cup reduced-fat buttermilk

1 teaspoon pure vanilla extract

4 tablespoons unsalted butter, at room temperature

1 packed cup light brown sugar

2 large eggs, at room temperature

1/4 cup finely chopped crystallized ginger

Confectioners' sugar, optional

Position a rack in the lower third of the oven and preheat to 350 degrees F.
Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter--which will be thick--by hand with a rubber spatula.
Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired. Serve.

Grapefruit-Ginger Tea Bread from Vegetarian Times January 2009

3/4 cup pecans (3 oz)

2 cups white whole wheat flour

3/4 cup sugar

2 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

2 large eggs

6 oz. vanilla nonfat yogurt

1/4 cup milk

3 Tbls. canola oil

2 grapefruit, supremed, segments coarsely chopped, and juice reserved for Glaze

1 Tbls. grapefruit zest

1/2 cup chopped crystallized ginger

Glaze:

2/3 cups confectioners sugar

1 Tbls + 1 tsp freshly squeezed grapefruit juice

1. Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with cooking spray. Spread pecans on a baking sheet and toast for 6-7 minutes, stirring once. Cool slightly and chop.

2. Whisk together flour, and next four ingredients in a large bowl and set aside.

3. Beat eggs in a separate bowl. Whisk yogurt, milk and oil into the eggs. Stir in grapefruit zest and pieces.

4. Fold egg mixture into flour mixture until just moistened and no lumps remain. Fold in chopped pecans and crystallized ginger. Transfer to prepared pan and bake, 55 to 60 minutes, or until deep brown around edges and a toothpick inserted in center comes out clean. Cool 1 hour or wire rack: remove from pan and cool completely.

5. To make glaze: Whisk together confectioners sugar and 1 Tbls juice in a small bowl. Add remaining 1 tsp juice until a thick, but pourable consistency is reached. Place foil beneath wire rack and drizzle glaze over loaf.

Coming Tomorrow- Peabody's Chocolate Malted Whopper Cupcakes (AMAZING)

Make Ahead Breakfast Casserole with Ruby Grapefruit on the side

Sometimes it is nice to have a delicious breakfast, that you can prepare the night before, that will feed a number of people. All you have to do is pop it in the oven and you have a great breakfast, in a short amount of time. I made this breakfast casserole for a weekend breakfast and it was so, so easy to put together. I made it even easier on myself by using Jimmy Dean's Fully Cooked Turkey Sausage Links, which I buy regularly for my children. I just sliced them and threw them in with the bread cubes we had leftover from making our Thanksgiving stuffing. Since grapefruit is a readily available fruit this time of year, it is a nice addition to any breakfast, but you can jazz it up with this quick and easy raspberry sauce. The raspberry sauce could also be made ahead and kept in the fridge overnight. If you are expecting holiday guests, this would be an easy way to keep everyone happy in the morning!

Make-Ahead Breakfast Casserole from Cooking Light

8 ounces ciabatta bread, cut into 1-inch cubes (I used leftover homemade bread cubes from Thanksgiving)

Cooking spray

1 pound turkey breakfast sausage (I used Jimmy Dean's Fully Cooked Turkey Sausage Links)

1/2 cup chopped green onions

1 1/4 cups fat-free milk

1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese (I used mozzerella)

2 large eggs1 (8-ounce) carton egg substitute

2 tablespoons chopped fresh parsley

Preheat oven to 400°.
Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted.
Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Uncover casserole. Bake at 350° for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately.

Ruby Grapefruit from the Black Book

1- 10 oz pkg. frozen raspberries

1-3 tsps sugar

3-4 grapefruit

In a small dish, thaw raspberries in the microwave, until completely defrosted. Put them in a blender or food processor with 1 tsp of sugar and process, until smooth. Taste and add a little more sugar, if needed. Press this mixture through a sieve and discard the seeds.

Halve the grapefruit and remove the sections. Place the sections in bowl and drizzle the raspberry sauce over top.

Coming Up on Monday- Greek-style Stuffed Pepper and Greek WonTon Cups

Citrus Salad with Pomegranate and Pistachios and Roasted Cauliflower

I think that any vegetable tastes incredible if you roast it in the oven. The case is true with Cauliflower. This is a simple way to cook it, but it really has so much more flavor and a little crunch. Plus, it looks so tasty.
This fruit salad was inspired by something I saw at myrecipes.com. Citrus fruits are in abundance in wintertime and so are pomegranates. The flavors go surprisely well together and the pistachios add a nice crunch. All the colors are pretty together too. If you need a delicious side, look no further!

Citrus Salad with Pomegranate and Pistachios by Mary Ann

1 orange, sliced

1/2 grapefruit, sectioned

1/4 cup pomegranate seeds *Tip for removing pomegranate seeds

a handful of shelled pistachios, chopped

Slice your orange and remove the bite size pieces from the rind. Place them in a bowl, along with the grapefruit sections. Sprinkle the pomegranate seeds and pistachios over the top. Squeeze the ends of the orange over the salad, to sweeten with a little orange juice.
* Tip- to remove pomegranate seeds, cut the pomegranate in quarters. Fill a large bowl with water. Submerge 1 quarter of the pomegranate and push out the seeds. Repeat with other pomegranate quarters. Strain seeds through a sieve.

Roasted Cauliflower by Mary Ann

1-2 heads of cauliflower, depending on size

1-2 Tbls olive oil

salt and pepper- I like to use my Garlic Sea Salt Grinder

Preheat the oven to 400 degrees F. Spray a large, rimmed baking sheet with cooking spray. Remove the stem from the cauliflower and slice cauliflower florets as thinly as you want. Scatter the cauliflower onto the baking sheet and drizzle with olive oil. Season with salt and pepper. Toss the evenly coat with oil and seasonings. Roast for 15 minutes and then, toss the cauliflower. Up the temperature to 450 degrees F and roast for an additional 10-15 minutes, until cauliflower is browned and tender.

Coming on Monday- Quinoa Pie with Butternut Squash- You don't want to miss this one, it is as beautiful as it is delicious!

Cookie Carnival-Pink Grapefruit Sandwich Cookies and Grapefruit Mousse

Remember that stick of butter and cup of cream I didn't use in the soup yesterday? Well, don't worry folks, they both found a home and it was worth it, for these tasty desserts. This month's cookie for Cookie Carnival is Pink Grapefruit Sandwich Cookies. When I saw this recipe I immediately thought of a delicious mousse that I made last fall, from Everyday with Rachael Ray Magazine. I decided to go all out and pair these two grapefruity desserts together.

The cookies were like a basic sugar cookie with a citrusy zest flavor and a tangy frosting. I couldn't really detect an exact grapefruit flavor, it was more of a citrus taste. No one really cared what citrus flavor it was, they just ate these up! The mousse is tart and a bit surprising, not too sweet, and I think that is why I like it so much. I am a big fan of grapefruit, so that might be another reason why I liked both of these treats. If you are looking for a couple fun, citrusy desserts, give these a whirl!

Pink Grapefruit Sandwich Cookies from Martha Stewart
You can bake the cookies and make the filling a day ahead
Ingredients for cookies
Makes 15 sandwich cookies.
* Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice
* 1 cup sugar
* 1 1/2 cups all-purpose flour, plus more for work surface
* 3/4 cup cake flour (not self-rising)
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 2 large egg yolks
* Pink Grapefruit Cream Filling

Directions
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
3. Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
4. On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.
5. Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.

Ingredients for filling
Makes enough to fill 15 sandwich cookies.
* 1/2 cup unsalted butter, softened
* 2 cups confectioners' sugar
* 1 tablespoon honey
* 3 tablespoons freshly squeezed Ruby Red grapefruit juice

Directions
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.

Grapefruit Mousse From Every Day with Rachael Ray Magazine
Four 4-inch strips peel and juice of 1 grapefruit
6 tablespoons sugar
2 large egg yolks
1 cup marshmallow cream
1 cup heavy cream
1 tablespoon honey

1. In a small saucepan, bring the grapefruit juice, 2 peel strips and the sugar to a boil, stirring, until the sugar is dissolved and the liquid is reduced by half, 8 minutes. Remove from the heat.

2. In a medium bowl, whisk the egg yolks, then whisk in half of the hot grapefruit syrup, pouring in a slow, steady stream. Whisk the yolks into the remaining grapefruit syrup and cook, whisking, over low heat just until thickened, 2 to 3 minutes. Immediately strain into a small bowl set in a larger bowl of ice water and let cool. Discard the peel strips.

3. In a medium bowl, stir the marshmallow cream until smooth, then fold into the grapefruit mixture.

4. Using an electric mixer, whip the heavy cream and honey on high speed until soft peaks form, 2 to 3 minutes. Fold the whipped cream into the grapefruit-marshmallow mixture.

5. Spoon the mousse into dessert cups and refrigerate for 2 hours. Cut the remaining 2 peel strips into slivers and sprinkle on the mousse before serving.