The Grazing Mind

It’s probably safe to say that most people enjoy cake. Also safe to say most people enjoy food that comes on a stick. So of course when you put the two together, something amazing happens, and it’s called the cake pop.

We’d argue that the cake pop is probably one of the best things ever, especially when we can use some of our own delicious products to help concoct this magic creation. And as our friend Stephanie over at 52 Kitchen Adventures points out, it’s not that hard to do.

Presenting the Peppermint Chocolate Cake Pop, using International Delight  York Peppermint Pattie flavor.

Check out the full recipe here, and for more holiday recipes, check out our Pinterest board here.

Photo courtesy of 52KitchenAdventures.com

The Fall season brings with it a lot of great things, but perhaps nothing as great as nice as those comfort food recipes to ease into winter. Being a food company, we’re always looking for ways to offer new ways to enjoy our products, and thanks to our amazing fans we’re never short on new ideas. Check out one of the latest fan recipes from an awesome blogger that brings some Silk PureAlmond in from the cold:

Photo and recipe courtesy of SavvySassyMe.com

Author: Savvy Sassy Me

Recipe type: Soup

Prep time:  1 hour 30 mins

Cook time:  1 hour

Total time:  2 hours 30 mins

Serves: 12-15

A sweet and savory fall soup, with a hint of delectable spice.

Ingredients

1 butternut squash, peeled and cut into pieces

3 sweet potatoes, peeled and cut into pieces

3 medium apples, peeled and cut into pieces

1 cup white onion, finely chopped

5 cups of vegetable broth

¾ cup coconut milk (I used Silk Pure Coconut)

1-2 tbsp olive oil

2-4 tsp ground cinnamon

½ tsp nutmeg

1 tbsp Truvia (3 packets of your preference of sweetener)

2 tbsp coconut oil (optional)

2 cloves of garlic, minced

Salt and pepper to taste

Instructions

1. Peel and cut all vegetables.

2. Pour olive into in large pot (I had to use both a 5-quart and 4-quart pot because it makes so much) and place on medium heat.

3. Add onion and cook for about 15 minutes, as the onions begin to turn translucent.

4. Add 1 tsp cinnamon and ½ tsp nutmeg, stiring and cooking for 30 seconds.

5. Add squash, sweet potatoes, apples, and broth.

6. Add enough water to cover the veggies by 1 inch.

7. Bring the mixture to a boil, reduce to low heat, cover and simmer for 30-40 minutes.

8. Remove approximately ½ – 1 cup of broth (optional: it depends on how much vegetables you have).

9. Let cool for 15-20 minutes.

10. Stir in the coconut milk.

11. Add salt, pepper, garlic, coconut oil, and more cinnamon/nutmeg to taste.

12. Puree using a hand mixer, immersion blender, or standard blender.

Notes

Makes approximately 12-15 cups. Can easily be frozen. Note that the amounts vary depending on the size and quantity of vegetables. Just keep a watchful eye and you can’t go wrong. Trust your instinct; you aren’t going to “mess it up” but having too much/too little of anything–it’ll just affect the thickness of the soup. Remember to add spices TO TASTE. Everybody likes a different amount. I for instance, LOVE CINNAMON. So, I use a lot.

Today marks the debut of Silkology: Fresh, innovative cocktails and beverages combining the art of mixology with the delicious flavors of our Silk brand. A perfect solution for summer entertaining, don’t you think? Head over to our Facebook page for more details, and some seriously delicious recipes…

Created with kids in mind, this irresistibly cheesy casserole is a perfect way to sneak in the veggies. Tell the kiddos it’s mac & cheese with a little bit of confetti…

- 4 cups sugar

- 1-1/2 cups Horizon Organic Whole Milk

- 1 tablespoon corn syrup

- 1 -1/2 cups creamy peanut butter

- 1 tablespoon vanilla

Directions: Grease a 9×13-inch pan. In saucepan, stirring constantly, bring sugar, milk and corn syrup to 234-240 degrees on candy thermometer (soft ball stage). Remove from heat and stir in peanut butter and vanilla. Pour into pan and cool several hours in refrigerator. Cut into small squares.

New Year’s resolutions have been a hot topic around the office these past few days. And not surprisingly, the most popular resolution revolves around the waistline. New year, new diet.

No doubt you’ve been hearing or saying the same thing so in keeping with that theme, here’s a healthy recipe courtesy of our friend Dr. Greene and our Horizon brand to help keep you (and us) on track. Enjoy.

Grilled Salmon Burgers with Tzatziki Sauce

Ingredients:

• 1 cup Horizon Organic fat-free plain yogurt
• 1 small cucumber, peeled, seeded and diced
• 1 teaspoon salt
• 1 clove garlic, minced
• 2 teaspoons fresh mint, minced
• 1-1/2 teaspoons flax oil*
• 1 teaspoon lemon juice
• 1-1/4 lbs fresh boneless, skinless salmon
• 1 teaspoon dijon mustard
• 2 green onions, minced
• 3 tablespoons lowfat feta
• 1/4 cup bread crumbs
• 1/2 teaspoon dried oregano
• 1 egg white
• salt and pepper
• 1 tablespoon olive oil

*Find flax oil in the natural section of your grocery store.

 Directions:

To make the sauce, line a colander with a coffee filter, place over a bowl and strain the yogurt 30 minutes. Line a second colander with a coffee filter. Combine cucumbers and salt and strain for 30 minutes to remove moisture. Rinse cucumbers to remove much of salt and squeeze dry. Combine strained yogurt, cucumber, garlic, mint, flax oil and lemon juice in a small bowl and chill 30 minutes while you prepare the salmon burgers.

Cut salmon into 1-inch cubes. Place salmon, mustard and green onions in a food processor and pulse 4-6 times until salmon is minced to the consistency of ground beef. Put salmon in a bowl, add feta, breadcrumbs, oregano and egg white, and mix until well combined.

Form the salmon mixture into 4 burgers. Brush each with olive oil on both sides and sprinkle with salt and pepper. Preheat and oil the grill according to the manufacturer’s instructions. Cook burgers 3-4 minutes on each side. Serve with tzatziki sauce.

Nutrition Facts/serving (includes sauce):

Calories 345; Calories from Fat 150; Total Fat 17g; Saturated Fat 4g; Cholesterol 88g; Sodium 887mg; Total Carbohydrates 12g; Fiber 1g; Sugar 6g; Protein 35g; Vitamin A 9% DV; Vitamin C 9% DV; Calcium 22% DV; Iron 12% DV.

Omega-3s 3.813g [3813mg]

There’s always a lot of focus on pie recipes during the holiday season, so we’re gonna go ahead and ride that train a little longer. I give you, Pumpkin Pie, International Delight style…

Pumpkin Pie isn’t just for Thanksgiving, nor is it just for dairy lovers. Check out Cathy’s quick and delicious dairy-free recipe…

A classic dessert with a little holiday flavor…

Which WhiteWave products make the best whip cream for the holidays?