Author: Nancys Team

Featured Product: Nancy’s Organic Whole Milk Probiotic Greek Yogurt and Nancy’s Organic Whole Milk Cottage Cheese

Ingredients

• 1 C. Canned Pumpkin Puree (unsweetened)
• 1 C. Nancy’s Organic Whole Milk Cottage Cheese
• 1/4 C. Nancy’s Whole Milk Plain Greek Yogurt
• 1/4 C. Honey or Maple Syrup (adjust to taste)
• 1 tsp. Pure Vanilla Extract
• 1 tsp. of Pumpkin Spice
• A pinch of Salt
• Chopped Pecans (for garnish)

Directions

1. In a blender or food processor, combine the pumpkin puree, cottage cheese, Greek yogurt, maple syrup, vanilla extract, pumpkin spice, and a pinch of salt.
2. Blend until the mixture is smooth and well combined. Taste and adjust the sweetness if needed.
3. Add to individual serving cups and chill for 2 hours.
4. Top with pecans and enjoy!

Featured Product: Nancy’s Organic Whole Milk Yogurt Plain  and Organic Valley Whole Milk

Serves: 12 | Prep time: 15 min | Cook time: 25 min | Total time: 40 min

Ingredients

• 2 Cups All-purpose Flour
• 1 tsp. Baking Soda
• 1 tsp. Ground Cinnamon or Pumpkin Spice Blend
• ½ tsp. Salt
• ½ Cups Butter, softened but cool
• 1 ½ Cups Brown Sugar
• 2 Eggs
• 1 Cup Organic Valley Whole Milk
• 1 tsp. Vanilla
• 1 Tbsp. Orange Zest
• ¼ Cups Orange Juice

Frosting

• 1 Cup Butter, softened
• 4 Cup Powdered Sugar
• ½ Cup Nancy’s Organic Whole Milk Yogurt Plain
• 1 Tbsp. Orange Zest (optional)
• ½ tsp. Cinnamon
• ½ tsp. Vanilla Extract

Garnish

• Fresh Cranberries, frozen
• Fresh Rosemary Leaves

Directions

1. Preheat the oven to 375 degrees and line a standard muffin tin with paper liners.
2. In a mixing bowl, whisk together the flour, soda, cinnamon or spice blend, and salt.
3. In a separate bowl, cream the butter and sugar until fluffy.
4. Add the eggs, milk, vanilla, orange zest and juice. Stir the wet ingredients with a wooden spoon.
5. Add the whisked dry ingredients in thirds, stirring to saturation between each addition.
6. Pour the batter into each liner, filling almost to the top. Bake for 25 minutes until the tops are golden and a toothpick comes out clean.
7. Allow the muffins to cool for 5 minutes before turning out of the pan.
8. To make the frosting, use a hand mixer to beat the softened butter while gradually adding the powdered sugar.
9. Once incorporated, add the yogurt, orange zest (if using), cinnamon and vanilla. Mix until smooth.
10. Once the muffins are cool, pipe or spread the frosting onto each before garnishing with frozen fresh cranberries and rosemary leaves.

Featured Product: Nancy’s Organic Whole Milk Yogurt

Ingredients

Cake

• 2 C. All-purpose Flour
• ¾ tsp. Baking Soda
• 1 tsp. Pumpkin Pie Spice Blend
• ½ tsp. Salt
• 1 C. Cane Sugar
• 8 oz. Nancy’s Organic Whole Milk Yogurt
• 2 Eggs
• 1/3 C. Pureed Pumpkin Pie Mix
• ¼ C. Butter, softened
• 2 tsp. Vanilla

Pumpkin Spice Layer

• ½ C. Brown Sugar, packed
• ½ C. Finely Chopped Toasted Walnuts
• 2 tsp. Pumpkin Spice Blend

Directions

1. Preheat oven to 350 degrees and prepare 6 mini loaf pans with butter or cooking spray and parchment paper.
2. In a large mixing bowl, whisk together the flour, baking soda and salt. Separately, beat the remaining wet cake ingredients with a hand mixer. Fold the wet ingredients into the dry and incorporate.
3. For the pumpkin spice layer, combine the brown sugar, chopped walnuts, and pumpkin spice blend in a small bowl and set aside.
4. Spoon half of the batter into the prepared pans and sprinkle half the pumpkin spice mixture on top. Add the other half of the batter, and finish with the remaining pumpkin spice mixture.
5. Bake for 25-30 minutes, until golden brown with surface cracks beginning to form and a toothpick comes out clean.
6. Allow the cakes to cool for 10 minutes before turning them out of the pans.

Featured Product: Nancy’s Organic Whole Milk Yogurt & Nancy’s Organic Cream Cheese  

Ingredients

Cake

• 1 C. All-purpose Flour, plus more for the pan
• 1 tsp. Baking Soda
• ½ tsp. Salt
• 1 C. Sugar
• ½ C. Extra Virgin Olive or Avocado Oil, plus more for the pan
• ½ C. Nancy’s Organic Whole Milk Yogurt
• 1 tsp. Vanilla
• 2 C. Grated Apples

Maple Cinnamon Cream Cheese Frosting

• 8 oz. Nancy’s Organic Cream Cheese, softened
• ½ C. Organic Butter, softened
• ¼ tsp. Salt
• ½ tsp Cinnamon
• 1 tsp. Pure Vanilla Extract
• 1 Tbsp. Maple Syrup
• 4 C. Organic Powdered Sugar

Directions

1. Pre-heat the oven to 350 degrees and prepare an 8×8-inch baking pan with oil or butter and parchment paper.
2. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a separate mixing bowl, combine the sugar, oil, yogurt, and vanilla. Fold in the grated apples.
4. Add the dry mixture to the wet mixture and incorporate.
5. Pour the batter into the prepared baking pan. Bake for 45-50 minutes, until a knife comes out clean. Allow the bread to cool completely on a rack before frosting.
6. To make the frosting, use a hand mixer to beat together the softened cream cheese and butter. Incorporate the salt, cinnamon, vanilla, and maple syrup.
7. Slowly incorporate the powdered sugar. Beat until fluffy and smooth.
8. Once the cake has completely cooled, spread the frosting evenly onto the cut surface and smooth it to the edges.