Tag Archives: almond milk

Milk Chocolate Pots de Creme | @tasteLUVnourish | #chocolate #potsdecreme #light

Milk Chocolate Pots de Creme

This beauty began as a milk chocolate creme brûlée, but as I can’t leave anything alone, some type of transformation was inevitable. I’ve just been trying to reduce the amount of sugar in my diet lately and the added crunchy layer of sugary goodness in creme brûlée was just another one of those sacrifices I’ve had to make. So, I threw on a fancy name, calling this a Pots de Creme, and that alone made me feel so much better. But seriously, this is a delicious pots de creme. It is creamy, sweet, chocolatey and basically, perfect as is.

Inspiration for this recipe came from one of my favorite magazines, Cooking Light. I’ve always felt that they represent the way I love to eat. Just real food without ten sticks of added butter. So, you can imagine how excited I am to tell you that I’ve been asked to join Cooking Light’s Blogger Connection! What does this mean for you? Well, every so often, I’ll be sharing some of the latest news, recipes and tips that I find in Cooking Light Magazine.

In the spirit of Cooking Light, I’d like to help you lighten up some of your favorite recipes! Click over to my Facebook page, give it a like, and tell me what dish you love, but would like to see lightened up. I’ll feature one recipe a month with a healthier version!

Milk Chocolate Pots de Creme | @tasteLUVnourish | #chocolate #potsdecreme #light

Milk Chocolate Pots de Creme

2 cups whole milk (see Notes)
3 tablespoons granulated sugar, divided
1/8 teaspoon salt
3 ounces milk chocolate, finely chopped
2 large eggs
2 large egg yolks
1 tablespoon amaretto
1/2 teaspoon pure vanilla extract

Preheat your oven to 300 degrees.

In a medium saucepan, combine the milk, 2 tablespoons of the sugar and the salt. Bring just to a simmer over medium heat, stirring frequently. Remove from the heat and add the chocolate. Whisk until the chocolate has melted and set aside.

In a medium bowl, add the remaining 1 tablespoons of sugar with the eggs and egg yolks. Whisk until smooth. Very gradually and in a very fine stream, add the chocolate mixture to the bowl while constantly whisking. Be careful to do this very slowly at first, so you don’t cook the eggs. Add the amaretto and the vanilla extract and whisk to incorporate.

Divide the mixture between 6 ramekins, pouring about a half cup in each. Place the ramekins in a 13 x 9 baking dish. Add hot tap water to the baking dish so that it comes up just about an inch around the ramekins.

Bake in the oven for 50 minutes.

Carefully remove the ramekins from the pan and allow them to cool on a wire rack for about 30 minutes. Cover and chill in the refrigerator for three to four hours.

Serves 6

Inspired by, Milk Chocolate Creme Brûlée, Cooking Light Magazine, November 2014

Notes:

  • Whole milk will give you the creamiest texture, but you can also use a reduced fat milk and get great results. I’ve also tested this recipe with almond milk and found it really delicious.
  • For a little decadence, try topping this with whipped cream or chocolate shavings.
  • If you do not want to add amaretto to this, substitute 1/2 teaspoon pure almond extract in its place.
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    Milk Chocolate Pots de Creme | @tasteLUVnourish | #chocolate #potsdecreme #light

     

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    Maple Spice Glazed Pumpkin Muffins

    Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

    Few things proclaim that fall has arrived as well as pumpkin! The temperatures haven’t even been that chilly yet, but once that wonderful scent of pumpkin, spices and maple come from the oven and fill the house, I feel inspired to break out my sweaters and boots! Well, maybe after “taste-testing” a muffin…or two.

    Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

    I’ve baked more pumpkin bread and muffins than I can tell you, but these are truly the best I’ve ever, ever made! The spices and maple in the glaze are so darn good…I’d eat it with a spoon. But, really, what I love is the texture of these muffins. Tender, moist and delicious!

    Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

    I bake almost exclusively with almond milk. I find that I get a more tender crumb and I love that it’s a healthier, plant-based alternative. Silk Unsweetened Vanilla Almond Milk is my favorite. It lends a slightly nutty vanilla flavor and bakes wonderfully. Silk’s almond milk has no added sugar, allowing me to control the sugar in a recipe, and naturally has no cholesterol.

    Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

    So, whether you break out the sweaters or not, make these babies. They are so perfectly delicious and make a great grab-and-go for breakfast, a lunchbox or after-school snack…and maybe even a midnight snack…not that I would know anything about that! ;)

    Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

    Maple Spice Glazed Pumpkin Muffins

    1 cup white whole wheat flour
    1 cup all purpose flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoons salt
    1/2 cup sugar
    1/4 cup dark brown sugar
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/8 teaspoon ground cloves
    2 large eggs
    1/2 cup Silk Unsweetened Vanilla Almond Milk
    1 cup canned pumpkin
    3 tablespoons vegetable oil or melted coconut oil
    1 teaspoon vanilla extract

    Maple Spice Glaze

    1 cup powdered sugar
    1 tablespoon pure maple syrup
    1 1/2 to 2 tablespoons Silk Unsweetened Vanilla Almond Milk
    1 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    pinch each of ground nutmeg and ground cloves

    Preheat your oven to 350 degrees. Line 12 muffin tins with paper liners.

    In a large bowl, combine and whisk together all of the dry ingredients up to and including the spices. Set aside.

    In a medium bowl, whisk the eggs a bit, then add the rest of the wet ingredients. Whisk to combine.

    Pour the wet ingredients over the dry. Stir to combine, making sure there are no large clumps of flour, but do not over-mix.

    Divide the batter between the 12 muffin tins. Bake for 17 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

    Cool the muffins in the tins for just about 5 minutes. Cool completely on a wire rack before glazing.

    To glaze the muffins, combine all of the glaze ingredients in a small bowl with a whisk. I like to dip the muffins into the glaze, set it on the wire rack to set a bit and then dip again! You can certainly just dip them once if you’d like.

    Makes 12 muffins.

    Notes:

    • ​Store muffins in an airtight container in the fridge for up to 5 days or freeze to keep longer.

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    Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

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