Whipperberry

WhipperBerry • Your Home For Creative Inspiration

Dessert

The Secret to Perfect Hot Chocolate

2 · ·

+ This Perfect Hot Chocolate post is brought to you by International Delights +

The-Secret-to-the-Perfect-Hot-Chocolate-from-WhipperBerry

Ohhhhh, Hot Chocolate…

Need I say more?

I spent my younger years searching for THE PERFECT HOT CHOCOLATE. The minute the weather would turn chilly I would be on the hunt. I’ve tried all kinds… Powder packets, chocolate syrup in milk, actually melting chocolate in milk.

I’ve tried it all.

In my searching, I discovered that I loved to have some extra spice in my chocolatey drink. I’ve added all kinds of spices trying to find the perfect one. For some reason… The Holidays just couldn’t be the Holidays without a nice warm cup of Hot Chocolate. That little treat just seemed to usher in the season.

We’ve hit the jackpot this year… International Delights has introduced a yummy heat & serve Hot Chocolate that you can find in the dairy case. YEP… It’s rich and creamy and so convenient!

International-Delights-Hot-Chocolate-from-WhipperBerry-10

I decided I wanted to warm mine up with a little cinnamon spice. I made a cinnamon whipped cream and them rimmed the mugs with a cinnamon sugar mixture. Here’s what you need for this Holiday treat.

Cinnamon Whipped Cream for the Perfect Hot Chocolate

1 1/2 cups heavy whipping cream

2 table spoons powdered sugar

1 teaspoon vanilla

1 tablespoon cinnamon

For the rim of the mug

3 tablespoons cinnamon Turbinado sugar

(What is Turbinado Sugar? Turbinado sugar is raw sugar that has been steam-cleaned. The coarse Turbinado crystals are blond colored and have a delicate molasses flavor. If you can’t find cinnamon Turbinado Sugar, just add a 1/4 teaspoon to the 3 tablespoons of sugar.)

Instructions for Cinnamon Whipped Cream

In a chilled mixing bowl, add cream and using the whisk attachment whip at medium to high speed. Let mix for 1 minute or until the cream starts to thicken. Add powdered sugar, vanilla and cinnamon and continue to mix on high until the mixture thickens into whipped cream.

Next, use the cinnamon Turbinado sugar to rim the mugs. Put a few (2-3) tablespoons of water onto a plate or shallow bowl and place your mug, rim side down onto the plate.

International-Delights-Hot-Chocolate-from-WhipperBerry-2

Then, place your sugar onto a 2nd plate and place your mug, rim side down onto the plate, like so…

International-Delights-Hot-Chocolate-from-WhipperBerry-1

 

International-Delights-Hot-Chocolate-from-WhipperBerry-3

Now, you’re ready to heat your International Delights Hot Chocolate according to package directions. Pour your Hot Chocolate into your mugs, top with Cinnamon Whipped Cream and garnish with a cinnamon stick. Serve immediately.

International-Delights-Hot-Chocolate-from-WhipperBerry-12

Ummmmm, YES… It’s as good as it sounds!

What brings the spirit into the Holidays for you? Is it the sights and sounds of the season or is there a specific flavor that brings them to life for you? Visit the folks at International Delights to learn how you can win a $5000 Holiday Brunch just by sharing your story!

International-Delights-Hot-Chocolate-from-WhipperBerry-11

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

The Most Amazing Chocolate Oatmeal Cake Recipe

3 · · 2 Comments

+ This Chocolate Oatmeal Cake Recipe post brought to you by Hershey via SheKnows +

Hershey-Chocolate-Oatmeal-Cake-from-WhipperBerry

Do you have a recipe that truly stands out in your mind from childhood? I certainly do!!

My Mother’s Chocolate Oatmeal cake made with Hershey Chocolate is one of those recipes that became legendary in our home as well as the entire neighborhood. Friends would make requests weeks in advance before their birthdays in order to have chance to eat this scrumptious treat for their special day.

Hershey-Chocolate-Oatmeal-Cake-from-WhipperBerry-19

The funny thing is that if they knew how easy is was to mix-up they would’ve been making it for themselves all year long!!

Come learn about this epic recipe over at SheKnows. As one of their newest SheExperts, I’m sharing some childhood memories along with the recipe how to make this amazing cake that can even pass as a breakfast food… It has oatmeal in it, it counts!! You can start a new tradition in your house with this heirloom recipe. Thanks Mom!

Click HERE for the full Chocolate Oatmeal Cake recipe!

For more ideas for new traditions follow Hershey on Facebook & Pinterest.

Disclaimer // This post is sponsored by Hershey. All thoughts, ideas & opinions are my own.

Cinnamon Praline Sauce Recipe

0 · · Leave a Comment

Cinnamon-Praline-Sauce-from-WhipperBerry

Not too long ago, my husband and I were celebrating my birthday at Famous Dave’s restaurant here in Lincoln and we were introduced to the most amazing concoction! Part of their birthday deal there is you receive a free Sundae of your choice… Hot Fudge or Praline. I decided on Praline and it was the most heavenly experience. My husband and I were blown away by this scrumptious sauce. Bite after bite, we tried to deconstruct it to figure out the magic. It wasn’t your typical praline sauce, it had nice hint of cinnamon with a beautiful tang that paired amazingly well with the vanilla ice cream. I decided I needed to come home and figure out how to make this lovely sauce.

It’s really quite simple, It’s basically buttered pecans mixed with a lovely caramel sauce with a surprise addition at the end. Make sure you use quality ingredients like J.R. Watkins Vanilla and Cinnamon to ensure a top quality sauce.  I put together a quick video on how to make this amazing Cinnamon Praline Sauce. After the video I have a full recipe that you can print.

It’s really just that easy! We love this sauce on vanilla ice cream, bread pudding, waffles, pancakes… I could go on and on. I’m actually thinking of making up a bunch and bottling it for Holiday gifts this year. Forget cookies, this sauce is the ticket to Holiday bliss!

Cinnamon-Praline-Sauce-from-WhipperBerry-2

Cinnamon Praline Sauce Recipe
 
Save Print
Prep time
Cook time
Total time
 
This sauce is a perfect addition to all kinds of desserts and breakfast items. Make-up a batch and store in the refrigerator for up to 2 weeks.
Author:
Recipe type: Dessert
Serves: 15
Ingredients
  • 1 cup butter
  • 1 cup pecans
  • 2 cups brown sugar
  • 1 tsp. cinnamon
  • ¾ cup heavy cream
  • 1 tsp. vanilla
  • a pinch of salt
  • 1 cup sour cream
Instructions
  1. In a heavy bottomed sauce pan add ½ cup of butter and melt over medium heat.
  2. Add pecans and bring to a simmer. Simmer the pecans in the butter for 3-4 minutes or until the nuts start to brown. Keep a close eye on them, they will burn quickly if left unattended.
  3. Once they are sufficiently browned remove the pan from the heat. Cut butter into pats and add to the buttered pecan mixture to cool it down.
  4. Let mixture cool while making the caramel.
  5. Again, in a heavy bottomed sauce pan over low heat add brown sugar, cinnamon and cream. Stir to combine and slowly raise the heat to medium.
  6. Stir constantly.
  7. Using a candy thermometer, bring mixture up to 230˚ then remove from heat.
  8. Add vanilla, salt, sour cream and buttered pecan mixture and mix well.
  9. Serve warm over vanilla ice cream, bread pudding, waffles, pancakes or other desserts.

Cinnamon-Praline-Sauce-from-WhipperBerry-4

Pineapple Coconut Scones Recipe // Dairy-Free

7 · · Leave a Comment

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

Pineapple-Coconut-Scones-Dairy-free-whipperberry

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---Dairy-free-8

Pineapple Coconut Scones Recipe

Pineapple Coconut Scones // Dairy-Free
 
Save Print
Prep time
Cook time
Total time
 
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:
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
  1. Pre-heat oven to 425˚
  2. 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.
  3. Add the pineapple and coconut milk. Mix until just combined.
  4. Mix in shredded coconut until combined. Make sure not to over mix.
  5. 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.
  6. Place on a parchment lined baking sheet.
  7. Brush an egg wash onto the top of the scones and then add a light layer of sugar on top.
  8. Bake in a 425˚ oven for 10 minutes.
  9. While the scones are baking, mix up the glaze.
  10. In a small bowl, add powdered sugar, salt and pineapple juice. Stir until the sugar and juice turn into a smooth glaze.
  11. 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. 12 Remove the scones from the oven and brush the tops with the pineapple glaze.
  13. 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.