This post is brought to you by Silk. Take the Tastemaker Challenge on facebook.com/silkUS.
I, after all, am an organic-obsessed, self-proclaimed hippie vegetarian. And he is an actuary. Enough said.
Unfortunately, he is also lactose-intolerant. Hence the soymilk consumption. Life is funny like that sometimes.
Though I kept sneaking sips out of his soymilk cartons every time I was home on vacation, to see if I would finally fall in love, I just couldn’t get into it. I think part of the problem is that I always wanted it to taste like a vanilla milkshake and, well, it just didn’t.
So I started drinking almond milk instead. And that’s kind of where I’ve been until recently when Silk Soymilk announced that they had upgraded their milk to a brand new taste.
One sip of their new vanilla soymilk and I was smitten.
So much so, in fact, that I wrote a little ditty to accompany a glass of it. Sing it, in your head or aloud, to the tune of L-O-V-E:
S is for the way you’re so creamy
I, I can’t believe you’re dairy free
L, is love at first sip, so good you just can’t quit it
K is can I get another glass of Silk with that
Silk, it comes in many kinds of flavors
Silk, I’d love it as a party favor
Soy and almond milk, too
Coconut makes my heart ring true
Silk was made for me and you!!
If you’ve been on the fence about trying soymilk, then I urge you to give these new formulations by Silk a try.
And when you do, let Silk know what you think by entering their Tastemaker Challenge! If you do, your submission could be featured in Silk’s next video!
*Though I received compensation for this post, my thoughts and opinions on this product are all my own!
On a totally unrelated note, today is the reveal day for this month’s Leftovers Club! In case you don’t remember from last month, the idea behind this is bloggers are paired each month and will send each other the “leftovers” of one of their baked goods so that we can all get a little variety into our lives and aren’t left eating the same dessert night after night (for shame!).
This month I was paired with Meagan of A Zesty Bite. She sent me some truly fabulous dulce de leche cookies (they singlehandedly fueled the whole moving process) and I sent her some of these salted caramel shortbread bars! Not only were these adorably bite-sized, but they were also the perfect blend of sweet and salty. I almost couldn’t stop popping them in my mouth before running out of cookies to send her!
To see what everyone else exchanged this month, check out these posts:
Salted Caramel Shortbread Bars
Makes 1 8×8″ pan, adapted from Erica’s Sweet Tooth
For the shortbread
- 10 tbsp unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 tsp salt
- 1 egg yolk
- 1 2/3 cup flour
For the caramel
- 1 cup unsalted butter
- 1 cup light brown sugar
- 3/4 cup light corn syrup
- 2 tsp sea salt
- 4 tbsp sugar
- 4 tbsp heavy cream
- 1 1/2 tsp vanilla
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
- To make the shortbread, combine the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment mixing to combine. Add the egg yolk and continue mixing. Add in the flour and mix together just until the dough starts to come together. Combine with your hands into a ball and pat into the parchment-lined baking sheet into one even layer.
- Refrigerate for 30 minutes (at least). Preheat oven to 350 and bake for 25 minutes. Set aside to cool.
- To make the caramel, combine the butter, brown sugar, corn syrup, sea salt, sugar and heavy cream in a heavy-bottomed pan. Bring to a boil and stir constantly until the mixture reaches soft ball stage, about 5-10 minutes.
- Remove from the heat, stir in the vanilla, and pour into the prepared pan over the crust.
- Refrigerate for at least 3 hours or overnight. Sprinkle with sea salt and cut into squares. Store in the fridge until ready to eat.