Breakfast

Cinnamon Roll House Centerpiece

11 · Dec 5, 2016 · 1 Comment

There is something truly magical about baking during the Christmas season. I have very fond memories in the kitchen with my family during the holidays making all kinds of goodies. Cookies, fudge, peanut brittle, my favorite cinnamon roll and all kinds of candies and goodies to pass out to friends and family. I loved to watch my parents in the kitchen working on these projects together. When I was little, my Dad never really spent a whole lot of time in the kitchen except for Christmas. That was the time of year he would join my Mom in the kitchen helping her make up the magical Christmas goodies and making up the scrumptious plates that would be whisked off to our loved ones.

The years we made cinnamon rolls were some of my favorite. As I thought back on those memories, I thought it would be fun to make a centerpiece for our Christmas table out of cinnamon rolls. I mean really, that’s a perfect holiday centerpiece!

I headed off to Walmart to get some inspiration and boy did I find it. I found this fun Gingerbread House Bundt Pan and thought it would be great to make the house out of CINNAMON ROLLS!

It would bring back those memories in the Christmas kitchen with my parents along with bringing in a new tradition with my kiddos. To make it even easier, I decided to make our cinnamon roll house with Pillsbury Grand Cinnamon Rolls. Super easy & tasty as well.

You know when you dream up an idea and then cross your fingers and toes in hopes that it will work? Well, I was beyond thrilled with how this one turned out and it hardly took any of our precious holiday time to make the magic happen. Here’s a quick little video to show you how to make one as well…

I’m mean really, how fun is that?

All you really need to do is…

Spray your pan with non-stick cooking spray.

Layer your Pillsbury Grands Cinnamon Rolls in the gingerbread house pan. I used three cans of Pillsbury Grands Cinnamon Rolls Make sure to press it a bit into the nooks and crannies.

Bake at 350˚ for 50-60 minutes.

You may need to cover it with foil after about 30 minutes to avoid over browning on the bottom.

Once it is baked all the way through (make sure to test with a cake tester), remove from the oven and let sit for 5 minutes and then turn out onto a cooling rack.

I dressed mine up with holiday greenery, some cranberries, powdered sugar and then at the last minute thought I would try it with a drizzle of the icing on top.

First, I laid down some of the greenery on a cake plate.

Then I placed my cinnamon roll house on top and dusted it with powdered sugar and placed a few cranberries and a festive sprig of holly at the door…

Then I thought, you could either leave it like this with the powdered sugar, you could even decorate it with Royal Icing just like a gingerbread house OR, you could drizzle the icing that comes with the Pillsbury Grands Cinnamon Rolls on top of the roof.

I love it BOTH ways! I decided it didn’t need the full Royal Icing treatment. I love the rustic look of the powdered sugar and/or the Pillsbury icing. PLUS, it makes it so much easier to make and extra tasty as well.

So, what do you think? Are you inspired to make a Cinnamon Roll House for your Christmas table?

Disclaimer // This is a Pillsbury sponsored post. All thoughts, ideas and opinions are my very own. Rest assured, I will never promote a brand that I don’t truly love and use in my every day life.

Green Chili and Salsa Egg Muffins Recipe

10 · Sep 20, 2016 · 3 Comments

Always on the run in the morning? YEP, us too! Here’s how I figured out how to make a scrumptious egg muffins recipe for on-the-go!

Call me crazy, but I’m not always up for sweets in the morning. I’m one of those people that do really well with some scrambled egg or something like that in the morning. Sadly, we don’t always have time to bust out a pan, whip up some eggs and scramble them before work and school. We needed a take-an-go option for eggs. I thought and egg muffins (minus the Mc) would be a great way to take scrambled eggs on the go. The bonus, you can make them days ahead and either refrigerate or freeze them.

They literally take just minutes to whip-up, then you bake them in the oven. Let them cool and I wrap them in wax paper or store them in an airtight container. When you’re ready to eat them, pop them in the microwave for 30-40 seconds and you have a GREAT breakfast on-the-go!

I have the recipe over on the Old El Paso website, Click HERE to get all the details.

Disclaimer / I am an Old El Paso blogger and am paid for my time and recipe creation. As always all thoughts, ideas and opinions are my very own.

Vanilla Macchiato Glaze Recipe + Pumpkin Recipe Ideas

9 · Sep 16, 2016 · Leave a Comment

One of the best parts of Fall is the ushering in of the baking season! You know what I’m talking about… Summer has been so hot, too hot to turn on the oven. Plus, we’ve been enjoying the fruits of the season, YUM! Now it’s time to turn our attention to the love of all things pumpkin & spice that goes so well with my new Vanilla Macchiato Glaze that I’m sharing today.

But, before I do that that, here are a few of my favorite fall pumpkin recipes from over the years here on WhipperBerry to get the fall baking ideas flowing. Some of these recipes will go great with this new Vanilla Macchiato Glaze…

5 Pumpkin Recipe Ideas

Pumpkin Spice Steamer

I know this isn’t a baking idea, but man-oh-man, this steamer pairs lovely with all things baked! Give it a go, I promise you’ll love me for it!

Pumpkin Pound Cake

Need I say more? Pumpkin and Pound Cake… Yea, I know!

Pumpkin Bread Pudding

This recipe is out of this world, pumpkin bread pudding is perfect for those crisp fall nights snuggling by the fire.

Honey Pumpkin Yogurt

Again, not baking but oh-so good! Pumpkin Butter in yogurt… The perfect breakfast treat!

Cranberry Pumpkin Cookies

I am one who can NEVER turn down a good pumpkin cookie and these cookies with the tart cranberry are delicious!

Almost all of those recipes will go great with this new glaze recipe minus the yogurt and the steamer I guess. Ready to learn how to make it?

You’re going to laugh, it’s so easy. It’s cheating really.

Vanilla Macchiato Glaze Recipe

Now the reason I came up with this was a silly little mix-up in my schedule. I FORGOT that I needed to bring treats to a gathering of friends and I needed something quick!

I know you’ve been there at one time or another. I’m never adverse to bringing something store-bought to a gathering, I just have to dress it up a bit to make it “look” homemade. That is exactly what I did that afternoon. I ran to the store and bought some cinnamon coffee cake muffins and brought them home to dress them up. I thought they would look good if I put them into some fancier wrappers and then topped them off with a little glaze. I looked into my refrigerator and found some International Delight Vanilla Macchiato Creamer and thought it would make a lovely glaze.

Vanilla Macchiato Glaze Recipe

Save Print

Prep time

1 min

Cook time

1 min

Total time

2 mins

Author: Heather // WhipperBerry

Serves: 1 cup

Ingredients

2 cups powdered sugar
½ teaspoon salt
3-4 tablespoonsInternational Delight Vanilla Macchiato Creamer

Instructions

Pour the powdered sugar into a small bowl, add salt and then slowly add the creamer until you get the consistency you would like.

Yep, it’s as easy as that. Using the creamer rather than milk adds that lovely flavor from the creamer to your glaze. It’s extra special! I just drizzled the glaze over the store-bought muffins and voila, I have a great treat that looks homemade! Shhhh, no one needs to know your secret.

For more great ideas & recipes that you can use with your favorite International Delight Creamer, sign-up for there fabulous newsletter OR follow them on Facebook, Instagram or Pinterest.

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

#mydailysiggis Breakfast Power Bowl

5 · Sep 6, 2016 · 5 Comments

When I was a kid, I wasn’t a huge fan of yogurt. The overly sweet, artificial tasting yogurt my Mom would serve was always too runny for my taste. Even as an adult, it had never really been my go-to meal or snack.

That is, until I went to Europe and was introduced to skyr. A traditional Icelandic recipe (it’s been used for over 1,000 years!) that kiddos in the region grow up on, it’s rich, creamy, not overly sweet, and full of protein. I fell in LOVE with it! It’s made by warming skim milk, adding active cultures, and after several hours, straining the mixture to separate the yogurt from the whey (the water that is in milk). They then serve it with any number of great toppings.

The first time I tried it, I knew I had found what I had been looking for. I couldn’t get enough of it! The idea of coming back to the States without it was truly sad. In Europe, I ate skyr everyday with all kinds of fruit and muesli, an all-natural, whole grain cereal–kind of like granola–that is popular in Europe.

Like all good things, my trip had to come to an end. I came home and mourned the loss of my favorite breakfast food and snack. I looked forever to find something that was even close to what I had eaten in Europe. After a while, I nearly gave up, and accepted the fact that I was stuck with traditional U.S. yogurt.

Then a few years ago I was introduced to siggi’s yogurt and gave it a try. I thought the name and packaging were really fun, and when I tried the yogurt I was whisked back to my European travels in an instant. I could tell that it was made with natural, high-quality ingredients and not a lot of sugar (they use agave nectar, natural sugar, and no artificial flavors or preservatives). siggi’s was that beautiful, protein-packed skyr that I had been looking for, and I could finally start having my European breakfast power bowls again!

There are even more benefits to eating siggi’s, and you can go check out their site to learn more.

Here’s my favorite way to eat siggi’s these days…

My Favorite (And Simple!) Breakfast Power Bowl

⅓ cup of granola

(1) 4.4 oz. container of Siggi’s 4% strained whole milk yogurt

½ cup mixed berries

1 teaspoon local honey

⅛ teaspoon chia seeds

It’s incredibly simple! You layer each ingredient on top of one another, starting with the granola.

Pour ½ of the granola into the bottom of your bowl.

I top that with my favorite fruits: fresh blackberries and raspberries and add my siggi’s.

I love that they let me select how much fat I can have when eating siggi’s. I typically prefer the 4% milkfat, whole milk varieties. Not all fat is bad.

Look at how rich and creamy that looks! I top that with the rest of my granola, a little local honey and, if I’m in the mood, some chia seeds.

That, my friends, is how I LOVE to eat my siggi’s!

Special thanks to siggi’s dairy for partnering with me for this special blog post!

Breakfast

5 Pumpkin Recipe Ideas

Vanilla Macchiato Glaze Recipe

My Favorite (And Simple!) Breakfast Power Bowl

Footer