Summer brings warm temperatures, beach vacations, and ice cream cravings! Ice cream is a tasty summer staple, so whether you are staying away from dairy or just in the mood to show off your culinary skills, we found a terrific Mint Chocolate Chip ice cream recipe. Not only was this recipe created with nutrition in mind, but it uses delicious coconut milk as an alternative to dairy. Check out the recipe below, which uses our So Delicious Coconut Milk (inspired by Self.com)
MINT CHIP “NICE” CREAM
Makes 6 servings
1 frozen medium banana
1 cup baby spinach leaves
2 Tbsp honey or maple syrup
2 Tbsp dark chocolate (chips or cacao nibs)
1/2 Tbsp peppermint extract
1 cup So Delicious Coconut Milk, chilled in the fridge for 3 hours
2 cups ice
Place all the ingredients (except for the cacao nibs and peppermint extract) in a high-speed blender until thick and smooth. Add in the peppermint extract and mix until just combined. Add the cacao or dark chocolate chips last and fold through. Pour into container and leave to set in freezer. Needs to sit out of the freezer for 30 minutes before serving.
Eggnog Pound Cake with Rum Glaze
from Horizon’s farmer partner recipe box
Amazing dessert to bring to your next holiday party or to the office. The glaze is a perfect touch.
Yield: 8 servings
Prep Time: 45 minutes
Cooking Time: 65 minutes
1/2 cup dried currants
2 tablespoons dark rum or water
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg, freshly grated or ground
1 cup Horizon Organic unsalted butter at room temperature2 cups sugar
3 large Horizon Organic eggs at room temperature
1 cup Horizon Organic eggnog mixed with 1 tsp vanilla
2 tablespoons water – glaze
2 tablespoons dark rum – glaze
3/4 cup sugar – glaze
Preheat oven to 325 degrees. Grease and flour 9-inch Bundt pan. Soak currants in rum for 15 minutes. Combine dry ingredients and set aside. In a separate bowl, beat butter for 30 seconds with a mixer on medium speed. Add sugar and beat 5 minutes more. Add eggs one at a time, mixing after each addition. With mixer on low speed, alternately beat in eggnog and dry ingredients. Fold in currants and remaining rum. Pour into Bundt pan. Bake 55-65 minutes or until a knife inserted comes out clean. Cool ten minutes on wire rack. While cake is cooling, combine glaze ingredients. Turn cake out onto wire rack. Use pastry brush to spread glaze on cake. Allow to cool completely before serving.
Calories 366; Calories from Fat 114; Total Fat 13g; Saturated Fat 8g; Cholesterol 75mg; Sodium 126mg; Total Carbohydrates 58g; Dietary Fiber 1g; Sugar 40g; Protein 4g; Vitamin A 10% DV; Vitamin C 0% DV; Calcium 7% DV; Iron 8% DV.
Are yams on your Thanksgiving menu? Let us help you out with this delicious recipe for Yam Gratin. Yum.
Yam Gratin with Nutmeg and Sage
Yield: 4 Servings
Prep Time: 20 Minutes
Cooking Time: 5 Minutes
This simple recipe can easily be multiplied to serve a large holiday crowd.
3 small yams
1-2 pinches dried sage
1 pinch ground nutmeg
Salt and freshly ground black pepper
1 Tbsp. Horizon Organic unsalted butter, cut in pieces
1/2 cup Horizon Organic grated cheddar cheese
Preheat the oven to 350 degrees. Butter a shallow one-quart casserole or gratin dish. Peel the yams and cut them in slices about 1/3-inch thick. Arrange the slices, slightly overlapping, in a single layer in the dish. Sprinkle with sage, nutmeg, salt, and pepper. Dot with butter. Bake in the preheated oven for about 1 1/2 hours, until the yams are slightly tender. Top the gratin with cheese and bake for 30 minutes more, until the yams are very tender and the cheese is melted and golden.
Calories 217; Carbohydrate 27g; Protein 7g; Fat 9g; Saturated Fat 6g; Cholesterol 25mg; Calcium 177mg (18% DV); Sodium 374mg
Pumpkin Spice Pie from Silk
2 large eggs
2/3 cup sugar
1 tsp pumpkin pie spice
1/2 tsp salt
1 (15-oz) can pumpkin (not pumpkin pie filling)
1 (9-inch) unbaked pie crust
1 1/4 cups Silk Vanilla soy, almond or coconutmilk
Preheat oven to 425°F.
In a large bowl, whisk together eggs and Silk. Whisk in sugar, spice and salt. Add pumpkin, whisking until smooth.
Pour into prepared crust.
Bake 15 minutes then turn down oven to 350°F. Bake for an additional 40-50 minutes until filling is set and a knife comes out clean.
Cool and served with whipped cream or non-dairy whipped topping.
Want to avoid eggs? Swap in 4 tbsp organic cornstarch or arrowroot, whisk all ingredients in a saucepan over medium heat until thick (5-6 mins). Pour into baked crust and place in fridge overnight to let it set.
Ever wonder how to pack a healthy lunch your kids will love? See what Sara Snow, natural living expert , has to say about healthy school lunches in this video. Horizon Organic milk – yummy!
You can also check out Horizon’s 5 Lunch Needs and 50 Ways to Please resource here.
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
A sweet and savory fall soup, with a hint of delectable spice.
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
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.
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…
Definitely going to be some baking going on this weekend, so we figured we’d share a quick, easy and ridiculously delicious recipe to help out. Enjoy:
Yield: 16 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
– 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.
Nutrition Information: Calories 77; Calories from Fat 35; Total Fat 4g; Saturated Fat 1g; Cholesterol 1mg; Sodium 40mg; Total Carbohydrates 8g; Dietary Fiber 0g; Sugar 7g; Protein 2g; Vitamin A 0% DV; Vitamin C 0% DV; Calcium 1% DV; Iron 1% DV.