Baking

Brownie Ghosts

2 · Oct 12, 2014 · 9 Comments

+ This spooky Brownie Ghosts are brought to you by Pillsbury Baking +

I love the whimsey that this time of year brings. There is just something special about Halloween and all of the cool little treats you can make for your little ghouls and goblins. This super cute treat is so easy to make, you can even do it with your kiddos.

All you need is a box of Pillsbury Brownie mix, some Cool Whip topping and some of the super cute candy eyes.

Mix-up your brownie mix according to package directions and then bake in cupcake liners rather than your typical brownie pan. Reduce your baking time a bit to account for the smaller size. I baked mine for about 30 minutes. Remove from the oven and let cool completely.

Next, fill a pastry bag that is fitted with a jumbo round tip with Cool Whip. (I order all my baking supplies from Sweet Baking Supply, love that shop!) Then I pipe the ghosts on top of the brownies. They don’t have to be perfect. Ghost come in all shapes and sizes, don’t ya know.

Then I place the candy eyes on my cute ghosts.

Isn’t it so cool how you can whip something up so easy with your kiddos and feel like a ROCKSTAR! No advanced skills needed here, just a little box of Pillsbury and a little spooky love!

For more fun baking ideas, visit the Pillsbury Baking site or their Facebook, Pinterest & Instagram feeds. Each of these sites are packed full of ideas that can turn your ho-hum cake mix into something aaaamazing!

Disclaimer // This post is sponsored by Pillsbury Baking. All thoughts, ideas and opinions are my very own. However, I want you all to know that I will never promote a product or company that I do not love and use in my normal day to day life.

Almond Pumpkin Bread Pudding Topped with Maple Butter Glaze

1 · Sep 18, 2014 ·

It’s finally here… PUMPKIN SEASON!! Oh my stars, this is truly my favorite season of the year. The chill that’s in the air, the leaves are hinting of change. Starbucks has busted PSL out of the vault. I’m not a coffee drinker, but even I can sense how big that is. Baking season has arrived and with it, all kinds of fabulous new pumpkin recipes. I’ve created the most scrumptious Almond Pumpkin Bread Pudding that your family and friends are going to die over!

This simple bread pudding recipe is a cinch to make and it packs a huge pumpkin wallop. The cool thing is that I make it with SEVEN basic ingredients. Bread, Silk Almond Milk, eggs, pumpkin pie spice, one can of pure pumpkin, honey and topped with slivered almonds. I love baking with the whole family of Silk products. I especially love the flavor that the Vanilla Almond Milk adds to the flavor profile for this dish. Many of you know that I cook quite a bit with Silk. I love that it’s a natural plant based protein rather than animal based. It’s heart healthy with no fat or cholesterol. It’s low in calories, high in vitamins and is GMO free. You can’t beat all of that! You can learn even more about Silk and all of it’s amazing benefits here.

That is why I choose Silk Almond Milk over regular cows milk to make the custard for my Almond Pumpkin Bread Pudding and the glaze that I top it with.

Almond Pumpkin Bread Pudding Recipe

1 loaf of hearty bread (I used a pumpkin struesal bread from Target, but you can use virtually any hearty bread for this recipe.)

3 cups Silk Almond Milk

6 eggs

1 tablespoon pumpkin pie spice

1 can of pure pumpkin puree

1/4 cup honey

2 tablespoons slivered almonds

First, you take your hearty bread, like I said before, I used a pumpkin streusal bread but, you can use any bread of your liking. You could use a cinnamon bread, a crusty loaf of French bread or even a hearty wheat. It’s really whatever you like.

Cut the bread into cubes and place in a small baking dish that has been covered in a non-stick cooking spray.

Next, you need to mix your custard in either a mixer or blender. My blender bit the dust this summer, so I opted for my mixerAdd your Silk Almond Milk and eggs.

Your pumpkin pie spice and pumpkin puree.

and your honey and mix until your custard is mixed well.

Pour over your cubed bread and top with slivered almonds.

Cover with foil and place in a 350˚ oven for 30 minutes. After 30 minutes, remove the foil and place back in the oven for an additional 40 minutes or until the top has brown and the pudding has set.

I top mine with a butter maple glaze. Here is the recipe for that…

Butter Maple Glaze Recipe

1 1/2 cups Powdered Sugar

1 tablespoon Silk Almond Milk

a SMALL splash of maple and butter extracts

a small pinch of salt

In a small bowl whisk together the Silk Almond Milk and powdered sugar. You want the glaze to be rather thick. Add a few drops of maple extract and butter extract and a pinch of salt. Whisk together well.

You could really use any extracts that you like. Vanilla, Almond or even Rum if you like. Top your warm bread pudding with the glaze and serve.

This conversation is sponsored by Silk. The opinions and text are all mine.

For more Silk inspiration follow them on Facebook or sign-up for their mailing list. They have great giveaways all the time, plus great coupons and fantastic ideas on how to add more plant protein into your life!

Disclaimer // This post is sponsored by Silk Almond Milk. I have received payment for recipe development along with my post. However, all thoughts, ideas and opinions are my very own.

Chocolate Peanut Butter Granola Cookies

9 · Sep 11, 2014 · 4 Comments

It’s official… Fall is just around the corner. The kiddos are in school, the weather is starting to crisp… Baking season is getting ready to gear-up! I know that when my kiddos arrive home after a long day at school they are famished. Short of providing a meal for them right as they walk through the door, which on most days is a challenge, the practically inhale everything in sight! I’ve smartened up and have come up with a simple go-to recipe for a scrumptious after school snack with a bit of protein staying power tucked inside! Here are my Chocolate Peanut Butter Granola Cookies…

With these little goodies ready to hand out right as the kiddos walk in the door, that need to eat whatever isn’t nailed down is taken care of. They get a quick little snack that has some hidden protein and they can make it through to dinner. My secret…

Nature Valley™ Protein Crunchy Granola! Did you know that Nature Valley™ Protein Crunchy Granola packs a whopping 10 grams of protein in each 1/2 cup serving?! Yep… That’s a whole lot of quick protein that you can grab on the go. What’s so cool is that you can disguise all that protein in a treat like these Chocolate Peanut Butter Granola Cookies. Your kiddos will never know that you are helping them get to their next meal without having a case of hungry tummy in-between!

These cookies are soft and chewy with that lovely granola crunch baked right it that is just such a treat. Here’s how to make them…

Chocolate Peanut Butter Granola Cookies Recipe

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks butter – room temperature

3/4 cup sugar

3/4 cup brown sugar

2 eggs

2 teaspoons vanilla extract

1 bag of Nature Valley™ Crunchy Granola – Peanut Butter ‘N Dark Chocolate (12.7 oz.)

1 cup chocolate chips

In a large bowl, combine flour, baking soda and salt. Whisk together and set aside.

In a large mixing bowl, add room temperature butter, sugar and brown sugar and mix until light and fluffy. Add vanilla and two eggs, one at a time.

Slowly add your flour, baking soda and salt mixture. Once that is incorporated, add your granola and chocolate chips and mix just until combined.

Place in the refrigerator for 30 minutes to chill. Once lightly chilled, scoop into one ounce balls and place on a parchment lined baking sheet. Place in a 350˚ oven for 11-12 minutes or until lightly brown. Remove from oven and place on a wire rack to cool.

This yields about 24 cookies. Store in an air tight container. Better yet… Mix up a batch and place the dough in a large air tight container in the refrigerator or freezer and only bake as many cookies that you need at a time. It’s the perfect after school snack!

For more ideas on how you can add more protein in your diet with Nature Valley™ Crunchy Protein Granola, you can find all kinds of ideas on their Facebook or Twitter page. The folks at Nature Valley™ would like to help you add more protein into YOUR diet with this coupon (link to be added once brand approves) for Nature Valley™ Crunchy Protein Granola!

This is a sponsored conversation written by me on behalf of Nature Valley Protein Granola via Burst Media. The opinions and text are all mine.

Honey Fig Pistachio and Goat Cheese Loaf from Twigg Studios

21 · Jun 17, 2014 · Leave a Comment

I am THRILLED beyond belief to have Aimee from Twigg Studios today sharing her Honey Fig Pistachio and Goat Cheese Loaf with all of us. Aimee has been linking up to The Party Bunch Link Party for some time now and I am in awe of her work. I just had to showcase her amazing talents here on WhipperBerry, so I asked if she would like to do a guest post and (squeal) she said yes!

Aimee lives in the south west of England in the UK and her creativity and style is out of this world. Check out this aaamazing recipe and then I have shared even more eye candy with you and the bottom of this post.

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i dreamed up this flavour combination the other day and was excited to see it come together, figs go really well with goats cheese and honey and the pistachios add a little crunch.

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recipe

500g white flour (approx 3 and 1/3 cups)

1/2 tsp salt

15g caster sugar (approx 3 tbsp)

1 sachet fast action yeast

200ml warm water

100ml milk

1 small egg beaten

40g unsalted butter softened (3 tbsp)

in the bowl of a stand mixer add the flour, salt, yeast, sugar, butter and beaten egg, pour in the milk and start mixing with the dough hook while pouring in the water, continue to mix it until it is smooth,

in a stand mixer knead for 5 minutes or if kneading by hand knead for about 10 minutes until elastic.

place in an oiled bowl and cover with cling film and leave to rise for 1 to 2 hours

honey-fig-pistachio-and-goat-cheese-loaf-from-twigg-studios-7

knock out the air and roll the dough out into a large rectangle

slice 5 fresh figs and place on to the dough, break up some goats cheese and sprinkle it evenly over the rectangle (approx half a cup)

chop 1/4 cup of pistachios and sprinkle over the top and drizzle with raw honey, roll up length ways into a long log then cut down the centre, twist the two pieces together and shape into a circle