This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. But I use this stuff every. day. So I feel good about sharing this post it with y’all!
There has been a bit of dietary chaos in our house of late, and we are finding all sorts of ways to substitute the foods we have a hard time eating with ones that are kind to our tummies. Sadly, dairy is one of those things that’s gotta go! It hasn’t been a bad transition because of Silk. I pour a generous splash of Silk Almondmilk or Silk Unsweetened Coconutmilk in my coffee every morning, and my son pours it over his gluten-free cereal. And Silk Chocolate Almondmilk after a 10 mile run? Perfect recovery drink!
While Silk doesn’t taste like its dairy alternative, it does have a nice flavor. My (7 year old) daughter will guzzle down a half gallon all on her own she loves it so much! And it’s a good thing–Silk has more calcium in it than that other stuff and no GMO’s, so we’re packing a nutritional punch glass by glass and getting a few more vitamins in our bodies from plants. Score one for mom!
All that dairy stuff we can’t eat? 95 percent of the time it is perfectly ok to direct substitute dairy for one of the Silk milks. Like in my favorite pudding recipe. the coconut milk with my chocolate pudding and almond with the vanilla was fantastic! It definitely adds another complex layer of flavor to these treats.
Since the country has been so covered in snow the past month or two, I thought it would be great to show some hopeful spring “blooms”! After the recipe there is a quick tutorial on how to make these pretty paper flowers…which also happen to be a perfect parfait garnish!
- CHOCOLATE PUDDING
- 1/4 cup sugar
- 1/4 cup cocoa powder (unsweetened)
- 2 tablespoons cornstarch
- Pinch of salt
- 2 cups Silk Unsweetened Coconutmilk
- 1 egg, beaten
- 4 ounces finely chopped dairy-free chocolate
- VANILLA PUDDING
- 1/4 cup sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 2 cups Silk Almondmilk
- 1 egg, beaten
- 1 1/2 cups Oreo cookie crumbs (leave out for gluten-free!)
To make Chocolate Pudding:
Combine sugar, cocoa powder, cornstarch and salt in a medium sized sauce pan. Gradually whisk in the Coconutmilk and bring mixture to a boil. Whisk constantly for 3 to 5 minutes until the pudding thickens and remove from heat. Place the beaten egg into a medium glass or metal bowl and slowly add the hot pudding while whisking constantly. Add in the chopped dark chocolate and stir until the chocolate is melted. Allow to cool for 15 minutes then place pudding in a ziplock bag. Be sure to squeeze the air out so a skin doesn't have the chance to form on top of the pudding.
To make Vanilla Pudding:
Combine sugar, cornstarch and salt in a medium sized sauce pan. Gradually whisk in the Almondmilk and bring mixture to a boil. Whisk constantly for 3 to 5 minutes until the pudding thickens and remove from heat. Place the beaten egg into a medium glass or metal bowl and slowly add the hot pudding while whisking constantly. Add in the vanilla extract and stir until combined. Allow to cool for 15 minutes then place pudding in a ziplock bag.
Line up your tall shot glasses or little bowls to make assembly easy! Cut a corner from each of the pudding bags. Pipe in vanilla pudding in each shot glass to a little less than half the glass. Sprinkle in a tablespoon of oreo cookie crumbs. Pipe in chocolate pudding. Top with oreo and a flower garnish. Chill in the refrigerator for 2 house prior to serving.
Paper Rose Garnish
- Pink scrapbook paper
- Purple scrapbook paper
- Green scrapbook paper
- Bamboo Skewers
- Scrapbook punches
First, you’ll need a few circles. The short-cut way to cutting out your circles is to use a puncher. If you don’t have one, it’s fine. Just do it by hand. The bigger the circle, the bigger the rose, so try to keep them consistent at 2-3 inches. I used a 3 inch punch for the pink roses, and a 2 inch punch for the purple roses in these photos. Cut small proportionate leaves from the green paper to add to the stems later–one for each rose.
Cut a spiral into your circle. If you need to pencil in a little spiral to follow, go ahead and do that. I just like to free-hand cut spirals into my circles. The thicker the spiral, the less fullness your rose will have when it’s done, but you also don’t want to cut itty bitty thin strips, either! Find a happy medium, even if it takes a couple tries. You’ll also notice a point right by where you started cutting your spiral; trim that off so there are no corners on your rose.
Roll it! Starting from the outside edge, roll the spiral tightly together until you run out of paper. When you let go, the paper should spring out into a little rosette. You may or may not need to gently untwist a little in order finesse it into a perfect shape. It’s that easy!
Stem work. Again, super easy. I used bamboo skewers for the stems; they’re uber cheap and easy to find anywhere. Hot glue (it’s quickest) one of the roses to the top of each stick. Put a tiny dot of glue on the stem below the rose and attach the leaf. Now all you need to do is stick your flower in your dessert and you’re done!
Forget sprint, BLOOM with this yummy dessert! And don’t forget to pick up your Silk coupons to make it!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Comments submitted may be displayed on other websites owned by the sponsoring brand.