Stonyfield Farm’s Oikos Greek Yogurt recently let me know about their new sweepstakes– just for bloggers:
Stonyfield invites you to take a deep breath, say “Ohm” and enter the Na-Moo-Ste Giveaway! If your post wins, you and a friend will relax and revitalize during a weekend yoga retreat at the beautiful Kripalu Center for Yoga & Health. You will enjoy two days and two nights of rest and renewal for your body, mind and spirit.
This prize includes:
- Transportation to Kripalu Center, a premier yoga retreat located in Lenox, MA
- Accommodations at Kripalu in a Standard Plus Room with delicious all-natural meals
- Daily experiential workshops and guided outdoor activities
- Daily yoga and YogaDance™ classes
- Evening events
- Use of Kripalu amenities: sauna, whirlpool, fitness room, lake front beach, and hiking trails
There are three different ways to enter the Na-Moo-Ste Giveaway:
- Share an original story about why you need to say “Ohm”
- Post a photo of you doing yoga in a toga (Oikos is Greek yogurt after all!)
- Share a recipe you created using Oikos yogurt as an ingredient
To learn more about the contest, visit the Oikos fanpage on Facebook.
Here’s my submission for the Stonyfield Oikos contest:
Cherry Chocolate Chunk Scones (makes 9 scones):
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, chilled (cut into pieces)
- 1/4 cup Oikos Vanilla Greek Yogurt
- 1/4 cup buttermilk
- 1 large egg
- 1 1/2 teaspoon vanilla
- 2/3 cup chopped dried cherries
- 1/3 cup chocolate chunks
Directions:
Preheat oven to 400 degrees.
In large bowl, stir together the flours, sugar, baking powder, baking soda and salt. In food processor, pulse dry mixture with butter (or you can use a pastry blender to cut in the butter) until the mixture resembles coarse crumbs. In a large bowl, stir together the buttermilk, yogurt, egg and vanilla. Add the flour mixture to the wet mixture and stir to combine. Mix in the chopped dried cherries and chocolate chunks.
Use ice cream scoop to make 9 scones – flatten each with the palm of your hand. Place the scones on a baking sheet lined with parchment paper. Brush each scone with egg whites and sprinkle with turbinado sugar. Bake for 15 minutes, or until the top is lightly browned and a cake tester inserted into the center of a scone comes out clean.
Remove the baking sheet to a wire wrack and cool for 5 minutes.
Notes/Variations:
- For more muffin-like scones, use 1/2 cup Oikos Vanilla Greek Yogurt and omit the buttermilk.
- To make blueberry scones, use Oikos Blueberry Greek Yogurt and dried blueberries.
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