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Pineapple Coconut Scones Recipe // Dairy-Free

7 · Sep 3, 2015 · Leave a Comment

+ This Pineapple Coconut Scones Recipe brought to you by the folks at Crisco +

I adore scones. I mean really, what’s not to like? It’s like a sweet biscuit with a bit of a crunchy exterior and soft, fluffy interior. It’s a sweet addition to any breakfast or brunch. Not to mention that scones can be a blank canvas for all kinds of flavor profiles.

I’ve had blueberry, chocolate, raspberry, strawberry, cinnamon sugar scones in my life and I’m sure there are many more variations out there. After my recent trip to Hawaii, I thought a pineapple coconut scone would be LOVELY!

After doing a little playing around, I thought I would also make my pineapple coconut scones dairy-free.

WHAT’S that you say… You can’t even image your scones without their creamy buttery base? I’m telling you it’s possible. Not only possible, but scrumptious! The secret, I use Crisco Organic Coconut Oil instead of butter and rich Coconut Milk instead of cream. Crisco Organic Coconut Oil is PERFECT for this application, because it stays firmer than most coconut oils which is a must when baking goodies such as scones. I also love that it is certified organic and non-GMO. Crisco Organic Coconut Oil is an easy substitute in recipes calling for butter, margarine, and other oils, making it a go-to pantry staple. It has no coconut aroma or flavor, offering maximum cooking versatility without changing the taste of your food. Plus, I love that it is a better fat for your body than traditional animal fats.

Looking for more Crisco inspiration? Visit the Crisco Heritage Kitchen a hub dedicated to all things food, tradition and family, where generations of home cooks can gather and discover tried-and-true fresh summer recipes with this seasons bounty that will delight and inspire.

Pineapple Coconut Scones

Want to watch how I make my pineapple coconut scones? Here’s a quick video showing the entire process…

Pineapple Coconut Scones from Heather Thoming on Vimeo.

It truly couldn’t be any easier. The other secret is using Self-Rising Flour.

I found those fun dried young pineapple that looks like flowers at Trader Joe’s. I thought they really added to the presentation and taste of the overall scone, but they aren’t a deal breaker by any means if you can’t find them.

Pineapple Coconut Scones Recipe

Pineapple Coconut Scones // Dairy-Free

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

These tropical scones are perfect for any breakfast or brunch table. Packed with all kinds of tropical goodness and thanks to Crisco Organic Coconut Oil they are also DAIRY-FREE.

Author: Heather // WhipperBerry

Serves: 11-12

Ingredients

2 cups SELF-RISING flour
½ teaspoon salt
¼ cup Crisco Organic Coconut Oil
1 cup crushed pineapple
1 tablespoon + 1 teaspoon sugar
3-4 tablespoons Coconut Milk
½ cup sweetened shredded coconut
1 egg
GLAZE
1 cup powdered sugar
1 pinch of salt
1½ tablespoons pineapple juice

Instructions

Pre-heat oven to 425˚
In a large bowl, add the flour, salt and coconut oil. Cut the coconut oil into the flour with a pastry cutter or two knives.
Add the pineapple and coconut milk. Mix until just combined.
Mix in shredded coconut until combined. Make sure not to over mix.
Place on a floured surface and shape into a disk about 1 to ½ inches thick. Cut out with a biscuit cutter or just cut into wedges.
Place on a parchment lined baking sheet.
Brush an egg wash onto the top of the scones and then add a light layer of sugar on top.
Bake in a 425˚ oven for 10 minutes.
While the scones are baking, mix up the glaze.
In a small bowl, add powdered sugar, salt and pineapple juice. Stir until the sugar and juice turn into a smooth glaze.
11 If you are garnishing with dried young pineapple. Add them to the tops of the scones in the last two minutes of baking.
12 Remove the scones from the oven and brush the tops with the pineapple glaze.
13 Serve warm, or store in an air tight container for a day or two.

*Disclosure: As a participant of the Crisco Ambassador Program, I’ve received compensation for my time and product samples for review purposes. Opinions are my own.

Orange Honey Butter Spread with Melt Organic

5 · Jan 14, 2015 ·

+ Orange Honey Butter Spread Recipe brought to you by Melt® Organic +

This is one of my favorite culinary times of year… Citrus Season! I don’t know about you, but I love the oranges this time of year. They are like candy and I just can’t get enough of them. Which is probably good since we all seem to be fighting the cold and flu war this time of year, a little extra vitamin C is perfect! I thought a lovely Orange Honey Butter would be a great addition to a brunch table.

Recently, I was invited to try a new product out on the market called Melt® Organic. It’s this really cool “butter like” spread that has all the stuff we love about butter, but it’s packed full of healthier fats and it’s dairy and soy free. I would have to say I was a little skeptical at first. Can this product made out of a blend of organic coconut, flaxseed, canola, palm fruit & sunflower oils really have the taste and creamy texture of butter? I decided to put it to the test.

First test, compound butter… Last Christmas, for my neighbor gifts, I made some lovely compound butters. I whipped together some honey, garlic & berry butters, packaged them up and gave them to my friends and neighbors for holiday gifts. They were a hit.

I wanted to give this idea a go with this new Melt® Organic product. I whipped it up the very same way, I place roughly 6 oz. basically half a container of Melt® Organic into my mixer with roughly 1 heaping tablespoon of orange marmalade.

Then whip the two together really well. Place in a small jar and serve immediately or store in the refrigerator and use as needed. It turned out beautifully!

I whipped up some black cherry butter spread with the other half of my container and I was all set for a lovely brunch.

What I LOVE about the Melt® Organic is that it is GMO-free and it’s helping get my healthy fats in the right way. Here’s the skinny about Melt® Organic…

Ideal balance of Omega 6 and Omega 3 fatty acids – 2:1
Good daily source of Omega 3 ALA’s at 425 mg – 26% RDA per serving
Good daily source of Vitamin E – 15% RDA per serving
Certified USDA Organic and OU Kosher Pareve
Verified non-GMO by the Non-GMO Project
Absolutely no hydrogenated or partially hydrogenated oils
Trans Fat Free
Gluten Free
Soy Free
Dairy Free
Vegan
No artificial colors, flavors or preservatives

Not bad if you ask me!

The next test… Baking Cookies.

I mixed up a batch of our favorite Chocolate Peanut Butter Granola Cookies with Melt® Organic rather than butter. They mixed up beautifully and baked even better. My family didn’t even notice the difference.

I noticed a difference knowing that even though cookies aren’t exactly health food, and fat is still fat, I felt better knowing that the cookies they were eating were made from healthier fats. You can grab this recipe HERE, just substitute the Melt® Organic for the butter.

The next test… I sautéd some corn with Melt® Organic and I really liked that much better than butter. You still have the butter flavor without all the yucky fats. My family loved this test too.

All in all, my experience with Melt® Organic has been super positive and we have been converted for sure!

Click HERE to find a store near you that carries Melt® Organic. You can generally find it in the organic dairy section of your local super market. If not, you can always order it online. Grab some and give it a spin, tell me what you think!

MELT® Organic is a line of luscious, organic spreads made from healthy oils for butter lovers seeking a much healthier alternative, available in Rich & Creamy (original), Honey, and NEW Chocolate.

This is a sponsored conversation written by me on behalf of MELT Organic. The opinions and text are all mine.

Holiday Nog Pull Apart Bread + Neighbor Gift

73 · Nov 12, 2014 ·

+ This Holiday Nog Pull Apart Bread post brought to you by Silk +

I’m so excited for this time of year… I LOVE baking and creating goodies for my friends and neighbors. I grew-up with a Mom who kicked it into high gear for a few weeks in December every year, pumping out Holiday goodies like peanut brittle, chocolate peanut butter bars, and fudge along with cookies galore. I remember watching both my parents working together on those scrumptious neighbor treats, and it always made my heart happy.

I remember the year when I ate SO MUCH of my favorite Chocolate Peanut Butter Bars, I swore I would never eat chocolate again! It took me a few years, but I eventually found my way back.

Now that I’m the Mom, I try to come up with some fun goodie each to year to share with our friends. A few weeks ago, I was at the Pillsbury Bake-Off and was inspired. A few of the entires were fun pull-apart breads with various different flavor profiles. I thought it would be fun to have a Holiday Nog Pull Apart Bread for a neighbor gift.

This is really just a simplified cinnamon roll with the addition of a Silk Holiday Nog glaze on top. Why Silk Holiday Nog you ask?

Well… First off, I LOVE it! It has all the Holiday flavor without all the guilt. It is free of dairy, egg, casein, MSG & lactose. It has no cholesterol or saturated fat and has a fraction of the calories of traditional Egg Nog. It’s the perfect Holiday treat minus the guilt. I thought it would be the perfect flavor profile for my pull-apart bread!

Now, the real secret to this pull apart bread is how EASY it is to make! You will look like you slaved over it for hours, but no… It really only took minutes to make. Here’s how you make it.

Holiday Nog Pull Apart Bread Recipe

1 can of Pillsbury Crescent Seamless Dough Sheets

3 tablespoons melted unsalted butter

1 teaspoon pumpkin pie seasoning

2 teaspoons of sugar

1 teaspoon of Swedish Pearl Sugar (optional)

1 cup powdered sugar

1 tablespoon Silk Holiday Nog

pinch of salt

non-stick baking spray

Preheat the oven to 350˚

You will need small paper loaf baking pans to bake your bread in. This will also make it easier to give as gifts to your friends. Spray the pan with a non-stick baking spray and set aside.

Open your Pillsbury dough and unroll on a clean surface and brush with melted butter.

Then sprinkle the entire surface with pumpkin pie seasoning and sugars.

I like to add the Swedish Pearl Sugar to my bread, but it’s not totally needed. It just gives it that little extra something. You can find this in most grocery stores these days in the baking isle.

Next, cut your dough into squares roughly the width of your baking pan.

Stack your squares, and place them in your pan.

You should have some extra room for the dough to expand. Brush the top with more melted butter and sprinkle with more sugar.

Place in a 350˚ oven for 30 minutes. Remove from oven and let cool.

In the meantime, you can whisk-up your glaze. In a small bowl add 1 cup of powdered sugar and pour 1 tablespoon of Silk Holiday Nog into the sugar, whisk together. The sugar should melt right into the Holiday Nog. Play with the consistency, If you like a thick glaze, don’t add as much liquid, if you like a thinner glaze, add more. Once you get your desired consistency, add a good pinch of salt. Carefully drizzle glaze over your pull-apart bread.

Package it up in a cellophane bag for your friends and neighbors. I think I am also going to add a carton of Silk Holiday Nog to the basket when deliverthis treat! It will taste so good with the bread!!

Now this recipe makes one loaf. If you are wanting to make more than one, you will need to grab more cans of dough and double or triple the recipe.

I will have you know… NONE of the bread that I made for this post even left the house! My husband and the kiddos got to it first and they inhaled them before they even had time to cool and be photographed. Yep they are that tasty!

For more fun holiday treat ideas from Silk, sign-up for their club and get special deals as well. You can also find great ideas on the Silk Facebook page.

What’s your favorite Holiday treat to share?

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

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.

Bread

Pineapple Coconut Scones Recipe

Holiday Nog Pull Apart Bread Recipe

Almond Pumpkin Bread Pudding Recipe

Butter Maple Glaze Recipe

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