Dessert

Dairy Free Chia Pudding

2 · Apr 29, 2015 · 1 Comment

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

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.

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!

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!

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

5 mins

Cook time

4 hours

Total time

4 hours 5 mins

A Simple overnight breakfast treat!

Author: Heather // WhipperBerry

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

In a small mixing bowl or jar, add Silk® Cashew Milk, Silk® Dairy-Free Yogurt Alternative, vanilla, honey, chia seeds and salt. Mix well.
Cover pudding and place in the refrigerator for at least 4 hours or overnight.
Garnish with granola, fruit and a drizzle of honey.

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

11 · Apr 23, 2015 · 1 Comment

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

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…

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.

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

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.

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…

This is super simple, yet totally stunning!

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

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

6 · Apr 19, 2015 · 2 Comments

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

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.

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!

AND the lime cookies tasted just like luscious LIME!

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.

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.

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.

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!

Cookie Dough Brownies

3 · Mar 27, 2015 · 7 Comments

+ This Cookie Dough Brownies post is brought to you by the Pillsbury Baking +

Have you ever had one of those nights when the sweet monster attacks? I know you have…

You’re standing in the kitchen rummaging through to the pantry, the fridge & the freezer and you just want something quick, sinful and sweet! You start dreaming of crazy concoctions and then it hits you…

Cookie Dough Brownies!!

What… that hasn’t ever happened to you?

Ok, well… it’s happened at our house and these little bites of goodness couldn’t be easier to make.

All you need to do is stock up on these two goodies from the folks at Pillsbury Baking…

Purely Simple Chocolate Chip Cookie Mix & Family Size Chocolate Fudge Brownie Mix from Pillsbury. It’s really quite amazing how far these box mixes have come. The folks at Pillsbury Baking have been tirelessly working on creating box mixes that are just as good as homemade. What I love about them is how quick they are to mix-up, especially on those days when you have a monster craving or when you need a treat to take to an event. All you have to do is keep your pantry stocked with a few boxes and you’re all set.

I’m especially LOVING the new Purely Simple line of goodies from Pillsbury. These mixes are lovely and they don’t have any of those troublesome preservatives and artificial colors or flavors. I love’em!

Now these Cookie Dough Brownies couldn’t be any easier to make.

First, bake-up your brownies, mixing according to package directions. I like my brownies nice and thick, so I baked mine in a smaller baking dish like a 8×8 or 9×9 pan. While the brownies are cooling, mix up your cookie dough. The only change that I make with the cookie dough is that I leave out the eggs. Since we are not baking the cookies, I don’t want to mess around with possible food illness issues with the raw eggs.

Mix-up the cookie dough and then spread it on top of the brownies, carefully, while they are still slightly warm. It’s it’s just as if you are frosting your brownies. You want to have a lighter hand so you don’t tear up the brownies underneath…

Voliá… Cookie Dough Brownies!

Let the brownies fully cool and give the cookie dough time to set and then you can cut them into bite sized pieces…

This is the best of both world… It’s a chance for brownie lovers and cookie dough lovers to unite!

What’s not to celebrate about that? Sometimes you need to take a quick moment and celebrate the little things and this quick recipe is the perfect way to do that!

Visit Pillsbury Baking for all kinds of fun recipe ideas. Don’t forget to follow them on Facebook, Instagram & Pinterest for even more baking fun!

Disclaimer // This post is sponsored by Pillsbury Baking. I received product and payment for this post, however… I will only post about products that I truly love and use in my everyday life.

Dessert

Dairy Free Chia Pudding Recipe

Mango & Lime Cookies Recipe

Cookie Dough Brownies!!

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