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Dessert

Honey Pumpkin Yogurt Topping

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+ This Honey Pumpkin Yogurt Topping post brought to you by Silk +

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I don’t know why this is, but the minute the kiddos head back to school I’m ready to head into the magic of fall. It just doesn’t seem right to continue to celebrate summer when there’s early bedtimes and homework to be finished.  In my mind, I KNOW that it is still mid-August and pumpkin season still has a few weeks before we hit it full swing, BUT… I’m in the mood for fall flavors!

Fall flavors are just something extra special. It’s like a little gift from Mother Nature saying, “I’m sorry the summer is over, here’s your little gift to smooth the transition to winter.” That’s when the pumpkin spice, stewed cinnamon apples & candy corn come to play. That’s the magic when the air turns cooler.

With the kiddos getting back into the routine of school, we’ve had to get back onto a normal breakfast schedule and sometimes that can get a little boring. We love yogurt, but sometimes you need to kick it up a notch, plus we need some of  that autumn magic this time of year to make it special.

Here’s what we came up with at our house…

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Honey, pumpkin butter, roasted pumpkin seeds & Vanilla Silk® Dairy-Free Yogurt Alternative. I love that thanks to silk, even people with diary issues can still enjoy great yogurt creation for breakfast. Who knew that dairy-free could taste so good. Silk® Dairy-Free Yogurt Alternative  has…

  • 6 grams of plant-powered protein per serving
  • 6 smooth, creamy flavors with juicy bits of real fruit
  • Excellent source of calcium and vitamin D
  • No cholesterol, dairy, lactose, gluten, carrageenan
    or casein.

PLUS, It’s tastes aaaaamazing topped with honey, your favorite pumpkin butter and some roasted pumpkin seeds.

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Honey Pumpkin Yogurt Topping Recipe

1 5.3 oz. container of Vanilla Silk® Diary-Free Yogurt Alternative

1 tablespoon honey

1-2 tablespoons pumpkin butter

1-2 tablespoons of roasted pumpkin seeds

Top yogurt with honey, pumpkin butter and roasted pumpkin seeds to your taste and enjoy!

If pumpkin isn’t your thing and you would like some more fruity flavors, Silk® has you covered their too.

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They also have Black Cherry, Peach & Mango, Strawberry, Tropical Pineapple along with Blueberry. All of them perfect to top with your favorite toppings. Click HERE to grab a coupon to try these Silk® dairy-free yogurt alternatives.

I think I’m going to stick with my honey pumpkin creation for a bit. I’ve kind of fallen in LOVE!!

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

Dairy Free Chia Pudding

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+ This Dairy Free Chia Pudding brought to you by my friends at Silk® +

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Not too long ago I started a trend at my house…

We’ve all fallen in LOVE with the Overnight Cashew Milk Oatmeal and have become quite obsessed.

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My daughter Hannah has become our designated oatmeal prep girl and each night she prepares our oatmeal for the morning. We LOVE it!

Recently we’ve been introduced to another overnight breakfast treat that we’ve equally fallen for…

 Dairy Free Chia Pudding!

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Doesn’t it just sound sinful to have pudding for breakfast? With this “pudding” you don’t have to worry! I love it for a light dessert as well.

Have you jumped on the Chia Seed band wagon? I kind love them. They are nature’s quirky little gems and I love quirky.  Paired with our favorite dairy-free Silk® Dairy Free Yogurt Alternative and Silk® Cashew Milk it’s the perfect dairy-free treat!

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 Have you discovered the new Silk® Dairy-Free Yogurt Alternative?

It’s plant-powered nutrition that never tasted so good – or so smooth and creamy. Made from the goodness of plants instead of dairy, Silk Dairy-Free provides 6 grams of soy protein per serving, with no cholesterol.  It’s made with real fruit, without any artificial flavors or colors. And the taste? One delightful spoonful and you’ll be amazed.

Let me show you how I mix-up our Dairy Free Chia Pudding…

Silk Dairy-Free Yogurt Chia Pudding from Heather Thoming on Vimeo.

How fun and simple is that? Here are your ingredients…

Dairy Free Chia Pudding Recipe

Dairy-Free Chia Pudding
 
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Prep time
Cook time
Total time
 
A Simple overnight breakfast treat!
Author:
Cuisine: Breakfast / Light Dessert
Serves: 1-2 servings
Ingredients
  • 1 cup Silk® Cashew Milk
  • 1 cup Silk® Dairy-Free Yogurt Alternative - Any flavor you like, I used vanilla
  • 1 tsp vanilla extract
  • 1 tablespoon honey
  • ¼ cup chia seeds
  • a pinch of salt
  • Garnish with dairy-free, gluten-free granola, fruit & a drizzle of honey
Instructions
  1. In a small mixing bowl or jar, add Silk® Cashew Milk, Silk® Dairy-Free Yogurt Alternative, vanilla, honey, chia seeds and salt. Mix well.
  2. Cover pudding and place in the refrigerator for at least 4 hours or overnight.
  3. Garnish with granola, fruit and a drizzle of honey.

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Want to discover more Silk goodness? Follow them on Instagram! They have all kinds of scrumptious ideas for you to bring into your own kitchen.

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

Banana Cream Pie with Granola Pie Crust

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+ This Banana Cream Pie with Granola Pie Crust is brought to you by Nature Valley™ +

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I have a husband who adores banana cream pie… Well he adores almost any kind of pie really, but he especially loves banana Cream Pie. I was thinking the other day, wouldn’t banana cream pie taste incredible with a granola crust?!

Think about it, it’s almost like a oatmeal type cookie with banana cream on top… Sounds kind of good huh?

I set about experimenting and sure enough, granola is a super delicious way to make pie crust. It’s just like your standard graham cracker crust, just with granola.

I decided to use my favorite kind of granola, Nature Valley™ Protein  Granola Honey Oats. It seemed like a good fit for banana cream pie. However, think on this… What about a chocolate cream pie with Nature Valley™ Protein Oats N’ Dark Chocolate or a chocolate peanut butter cream pie with Nature Valley™ Peanut Butter Granola as the crust. You’re starting to get it aren’t ya?

Here’s another thought… When you make pie crust out of Nature Valley™ Protein Granola, you get all of that added protein when you are eating your tasty pie. That’s kind of a win in my books!

Here’s how you make it…

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Preheat the oven to 350˚.

I took one bag of Nature Valley™ Protein Oats N’ Honey and one stick of melted butter. Put the granola into  a food processor or blender and turn your granola into almost like a granola flour. Pour in the melted butter to soften up the granola and help it stick together. Pour the mixture into your pie plate.

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Using the bottom of a measuring cup, gently press the mixture into a crust form.

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Place the crust in the oven at 350˚ for 8 minutes. Remove from oven and let cool. In the meantime, mix up your filling.

I used a Jell-O Banana Cream Pie pudding mix, along with bananas and some heavy whipping cream for the filling part of my pie. Mix pudding according to package directions and place in refrigerator to fully set. Slice bananas into the bottom of the cooled crust and then pour pudding mixture on top.

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Mix up some fresh homemade whipped cream using this recipe for Chantilly whipped cream, it’s lovely.

Place your whipped cream into a large pastry bag with a large star tip and place little whipped cream stars all over the top of your pie…

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This is super simple, yet totally stunning!

The crust just turns into something truly scrumptious. You should give it a try.

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What kind of pie would you make with a granola crust?

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.

Mango and Lime Cookies

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+ This Mango and Lime Cookies post brought to you by Pillsbury Baking +

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This weekend we had a going away party for a good friend of ours. He’s getting ready to head off to the wilds of Eugene, Oregon for two years to serve an LDS mission and we couldn’t be more thrilled for him. We had a bunch of friends over to spend the evening and I was crazy busy getting things ready for the event. I knew I needed some kind of treat to share, BUT… I didn’t have a whole lot of time to spare in the kitchen whipping up all kinds of goodies.

 One of my favorite easy go-to treats are cake cookies. They are SUPER easy to throw together and they are always so tasty. All you need are four ingredients… One box of cake mix, 2 sticks of butter, a little flour & 1-2 eggs. Yep, that’s it!!

The great thing is… Thanks to Pillsbury Baking, we aren’t limited to chocolate or vanilla!!!!

I used to be a total chocoholic until I became pregnant with my little guy over 5 years ago. For some reason my love of chocolate shifted to a love of fruity type desserts. Most especially citrus and tart desserts. I could pass on a chocolate cake at that point, but a lemon bar was my kryptonite!

Even after my pregnancy my fruity love remained and I’m always thrilled to find some fun new ways to create some fruity  goodies.

The folks at Pillsbury Baking have been working on all kinds of innovative flavors and this spring they have released two new flavors, Mango and Lime.

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Now I’ve tried these types of cake mixes before and they have always been too sweet without enough tart flavor. That’s why I LOVE this type of dessert, I love a little tart kick. I was thrilled when I tried these mixes this week and they had an amazing flavor. The mango cookies tasted like MANGO!

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AND the lime cookies tasted just like luscious LIME!

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I was SOOO EXCITED!! They are just like summer on a plate!

Here’s how you mix-up your cake cookies…

Mango & Lime Cookies Recipe

Preheat oven to 350˚

2 stick of unsalted butter at room temperature

1 box of either Mango or Lime cake mix

1-2 eggs

2/3 cup all-purpose flour

In the bowl of your electric mixer whip your butter until it’s nice and fluffy. Slowly add your cake mix and cream the butter and cake mix together. Add your eggs. If you like a flatter cookie add only one egg. If you like a fluffier cookie add two eggs. We tend to like the fuller, fluffier cookie at our house so we add two eggs. Mix that together with the butter and cake mix. Slowly add 2/3 cup of flour. Once mixed, scoop your cookies onto a parchment lined cookie sheet.

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I use a one ounce scoop when I am baking cookies and they always bake evenly and generally come out more uniform which I like. Bake the cookies at 350˚ for 11-12 minutes. Remove from the oven and place on a cooling rack to cool. This will yield 22 1 oz. cookies.

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I frosted my cookies with the Mango and Lime frosting from Pillsbury Baking and then topped the mango cookies with white sprinkles and the lime cookies with lime zest which added to the lime flavor.

If you’re feeling super crazy, you can grab some Dickinson’s® Lime Curd from the store and make a lovely lime curd cookie.

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After the cookies bake, gently press down the center of the cookie with your thumb and spread a little lime curd into the thumbprint. Again I top it with a little lime zest. Now, this is my favorite way to eat these cookies! Like I said… I LOVE tart treats!

Now that you are in the mood for all kinds of summerie treats, you’ll have to visit Pillsbury Baking on Pinterest, Facebook and Instagram for all kinds of inspiration!