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  Posted: Oct 6, 2012 6:16 PM
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0% Vanilla CHO + Pumpkin spice = #nothingbutgood #chobani

More posts from this user

User Image chobani Posted: Nov 18, 2017 2:01 PM (UTC)
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Friendsgiving at #ChobaniCafe means beloved company and zero cooking!
User Image chobani Posted: Nov 10, 2017 6:59 PM (UTC)
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And last but not least delicious: Limited Batch Cherry Vanilla!
User Image chobani Posted: Nov 9, 2017 4:40 PM (UTC)
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It’s the most wonderful time of year! Celebrate #NationalGreekYogurtDay with our new Limited Batch Buttercrunch Blast! Chocolate yogurt meets peanut butter clusters, toffee pieces, chocolate cookies, and roasted peanuts.
User Image chobani Posted: Nov 9, 2017 12:24 AM (UTC)
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Two scoops of YES PLEASE. Introducing new Limited Batch Mint Chocolate Chunk!
User Image chobani Posted: Nov 6, 2017 4:06 PM (UTC)
snixykitchen
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Be the #Friendsgiving potluck VIP: smoked paprika potato gratin drizzled in a garlic yogurt sauce, recipe courtesy of @snixykitchen

Smoked Paprika Roasted Hasselback Potato Gratin:
2.25lbs Yukon gold potatoes, cut 1/8-inch thin on a mandoline
4 tablespoons melted unsalted butter, divided
2 teaspoon kosher salt
1 teaspoon smoked paprika

Garlic Yogurt Drizzle:
¼ cup + 1 tablespoon Chobani Plain Non-Fat Greek Yogurt
1 tablespoon each lemon juice and water
½ teaspoon finely minced garlic

For serving:
2 tablespoons chopped dry roasted almonds
1 teaspoon fresh thyme

Instructions:
1. Preheat oven to 385°F. Toss the potatoes with 3 tablespoons butter, salt, and smoked paprika.
2. Grease an 8-inch round or oval casserole, pie, or baking pan with remaining tablespoon butter. Arrange potatoes vertically, filling the pan.
3. Bake for 50-60 minutes, until the potatoes are soft and edges are golden brown. If the edges get too dark, cover pan with foil while baking.
4. Whisk together Greek Yogurt, lemon juice, water, and garlic in a bowl. Drizzle over cooked potatoes. Sprinkle with chopped almonds and fresh thyme leaves. Serve warm.

#recipe #thanksgiving #potatoes #potatogratin #paprika #spiced #holidays #holidayrecipe #holidayrecipes #howto #ingredients #instructions #thanksgivingrecipe #recipes #thanksgivingfood #food #foodie #chefinspired #friendsgivingrecipe
User Image chobani Posted: Nov 3, 2017 4:27 PM (UTC)
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Thanksgiving flavor without the food coma. Introducing our Turkey + Cranberry Simit sandwich, just in time for #NationalSandwichDay! Enjoy it with our other fall #ChobaniCafe favorites: hot apple cider and a Pumpkin + Gingersnap Creation.
User Image chobani Posted: Nov 3, 2017 12:34 AM (UTC)
snixykitchen
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You know what’s better than your house smelling like pumpkin spice candles? Your house smelling like pumpkin spice muffins. Try this gluten-free recipe by @snixykitchen.
Spiced Pumpkin Muffins with Maple Yogurt Glaze
Muffins:
½ cup (81g) sweet rice flour
½ cup + 2 tablespoons (97g) millet flour
½ cup + 1 tablespoon (68g) gluten-free oat flour
½ teaspoon xanthan gum
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup pumpkin purée
½ cup cane sugar
2 large eggs, room temp
3 tablespoons maple syrup
2½ tablespoons Chobani Plain Non-Fat Greek Yogurt
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Streusel Topping:
3/4 cup coarsely chopped toasted pecans or hazelnuts
3 tablespoons light brown sugar
2 tablespoons butter, melted
2 teaspoons ground cinnamon
2 tablespoons oat flour

Maple Yogurt Glaze:
½ cup + 1 tablespoon powdered sugar, sifted
1½ tablespoons Chobani Plain Non-Fat Greek Yogurt
1 teaspoon maple syrup
¼ teaspoon vanilla extract
Pinch of salt

Instructions
1. Preheat oven to 350ºF. In a small bowl, combine the streusel ingredients and mix until thoroughly combined. Set aside.
2. In a separate bowl, whisk together the sweet rice, millet, oat flour, xanthan gum, baking soda, baking powder, and spices. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the pumpkin purée, sugar, eggs, maple syrup, yogurt, vegetable oil, and vanilla. Whisk until smooth.
4. Slowly add the dry ingredients to the pumpkin mixture, mixing on low until just combined.
5. Divide the batter among 12 lined muffin cups and sprinkle the streusel topping on top of each muffin.
6. Bake for 26-30 minutes, or until a toothpick stuck in the middle comes out clean. Transfer to a wire rack to cool.
7. Once muffins are cool, whisk together the maple yogurt glaze ingredients in a small bowl.
8. Drizzle the glaze on top & serve!
User Image chobani Posted: Oct 31, 2017 11:40 PM (UTC)
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All you eat, all you see, all you do: may it be magic. #HappyHalloween
User Image chobani Posted: Oct 31, 2017 5:50 PM (UTC)
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Tricking, treating, and eating! #HappyHalloween
User Image chobani Posted: Oct 31, 2017 12:21 PM (UTC)
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We’ve got some tricks and treats up our sheets! #happyhalloween
User Image chobani Posted: Oct 26, 2017 1:57 PM (UTC)
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User Image chobani Posted: Oct 24, 2017 7:33 PM (UTC)
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Toast with the most. Featuring roasted squash, sage, and an olive oil drizzle. Recipe below! .
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Sage Squash Toast Ingredients:
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•Thick slice of whole grain bread
•½ cup Butternut squash, peeled and cubed
•8 sage leaves
•Extra virgin olive oil
•Salt and Pepper
•3 tablespoons Non Fat Chobani yogurt
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Instructions:
1. Heat oven to 400f.
2.Toss butternut squash cubes with 1 tablespoon of olive oil. Season with salt and pepper and arrange on a coated baking sheet.
3.Roast in the oven until squash is tender and slightly browned, 25 minutes. Let cool.
4.Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Fry sage leaves until crisp, 2–3 seconds. Transfer to paper towels.
5.Crumble 6 leaves into a bowl and mix with the Chobani. Season with salt and pepper.
6.Toast bread slice until lightly golden.
7.Spread Chobani mix on the toast.  Top with butternut squash cubes, reserved sage and a drizzle of olive oil.
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#Chobani #ToastTuesday #food
User Image chobani Posted: Oct 24, 2017 2:12 PM (UTC)
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Whippin’ up an autumnal toast! Stay tuned... #toasttuesday
User Image chobani Posted: Oct 23, 2017 6:49 PM (UTC)
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Make the most of what’s in season with delicious salads, like this squash fig one! Recipe below. .
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Ingredients:
•1 large head of radicchio, leaves separated and cut into medium pieces
•2 cups of mixed greens
•1 butternut squash, slices lengthwise and cut into ½” slices
•Olive oil
•1/4 cup pepitas, toasted
•6 figs, quartered
•1 small red onion, sliced into thin slices
•2 slices of bacon, cooked and crumbled
•1 cup Chobani Maple Greek Yogurt
•Juice from one lemon
•1 teaspoon white wine vinegar
•3 tablespoons of chopped parsley
•Salt, Pepper
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Instructions:
1. Preheat oven to 400°F.
2. Toss butternut squash slices with 1 tablespoon of olive oil. Season with salt and pepper and arrange on a coated baking sheet.
3. Roast in the oven until squash is tender and slightly browned, 25 minutes. Let cool.
4. Whisk Chobani Maple Greek Yogurt, lemon juice, vinegar and parsley. Season with salt and pepper.
5. In a large bowl mix radicchio, mixed greens, onions, figs and butternut squash with the Chobani sauce.
6. Top with reserved pepitas and bacon
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#Chobani #food
User Image chobani Posted: Oct 23, 2017 2:25 PM (UTC)
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The best things in season, in a salad. Stay tuned!
User Image chobani Posted: Oct 21, 2017 4:05 PM (UTC)
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Sink your fork into this sweet dream: pumpkin cheesecake made with Chobani Greek yogurt.
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Ingredients :
* 24 gingersnaps broken into fine crumbs
* 3 tablespoons of melted butter * 4 pkg. (8 oz. each) Cream Cheese, softened * 1 cup sugar * 1 can (15 oz.) pumpkin * 1 Tbsp. pumpkin pie spice * 1 tsp. vanilla * 4 eggs * 1 ½ cups of Chobani Vanilla Greek Yogurt
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.  Instructions:
1. Heat oven to 340°F.
2. In a medium bowl, mix crumbs and butter. Press onto bottom of 9-inch springform pan.
3. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, just until blended. Pour over crust.
4. Bake 1 hour 10 min, until center is almost set. Spread the Vanilla Chobani on top the warm cake and return to the oven for another 15 min.
5. Cool before removing rim. Refrigerate cheesecake for 4 hours.
#Chobani #food
User Image chobani Posted: Oct 21, 2017 1:13 PM (UTC)
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Call dibs on dessert this fall. We’ve got something so, so good …
User Image chobani Posted: Oct 16, 2017 1:17 PM (UTC)
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Introducing a scary good Salted Caramel Apple #Halloween Creation available now through Oct. 31st at #ChobaniCafe. If you love it as much we do, make it all year round with the recipe below!
Salted Caramel Apple Creation
-¾ cup Chobani Whole Milk Plain Greek Yogurt
-1 tablespoon Honeycrisp apples
-1 tablespoon Granny Smith apples
-2 tablespoons ginger and cinnamon spiced granola with pumpkin seeds
-2 teaspoons salted caramel sauce
-2 teaspoons pecans
User Image chobani Posted: Oct 14, 2017 4:28 PM (UTC)
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If being “tired of pie” is possible, try this apple crisp! #NationalDessertDay
User Image chobani Posted: Oct 13, 2017 1:49 PM (UTC)
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Dessert Week continues with a pear compote-covered Spice Bundt Cake! Recipe below:

Ingredients:
-Butter for brushing pan
-1 1/2 cups all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon kosher salt
-2 teaspoons ground cinnamon
-½ teaspoon ground ginger
-½ teaspoon ground nutmeg
-¼ teaspoon ground cloves
-1 cup brown sugar
-3/4 cup whole-milk Chobani
-1/2 cup vegetable oil
-2 large eggs
-2 pears, peeled and sliced
-2 tablespoons of sugar

Instructions:
1. Preheat oven to 350°F. brush a Bundt cake pan with butter and dust with flour.
2. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon kosher salt and all the dry spices in a medium bowl.
3. Mix 1 cup brown sugar 3/4 cup whole-milk Chobani, 1/2 cup vegetable oil, 2 large eggs; mix to blend.
4. Fold in dry ingredients just to blend.
5. Pour batter into pan and bake until top of cake is golden 45-50 minutes. Let cake cool in pan on a wire rack for 15 minutes. let cool completely before inverting.
6. Dust with some powder sugar.
7. In a small saucepan, mix pear slices with sugar. Cook until sugar dissolve and pears are soften.
8. Serve with a dollop of Chobani and the pear mix.

#recipe #cake #bundtcake #pear #compote #fall #fallrecipes #chefinspo #foodinspiration #foodie #foodgoals #food #recipegoals #dessert #sweet #yogurt #greekyogurt #Chobani