The Birth of Blog Brûlée: Brûlée and Pudding Recipe Roundup

Blog Brûlée |

Disclosure: Blog Brûlée is being partially funded by the generosity of brands mentioned in this post. I was not compensated to write this post. All opinions expressed are my own.

Gestation Age: 35 weeks

Due Date: September 12, 2014

Name: Blog Brûlée

By now, you may have heard about Blog Brûlée, through posts on Healthy Aperture, Robinsbite or kumquat. But if not, here’s the down and dirty description:

Blog Brûlée is an invitation-only, exciting, experiential weekend in the mountains of Vermont the weekend of September 12 – 14, shared among a small, intimate number of healthy food bloggers and Registered Dietitian bloggers. The event is designed to provide education and professional development opportunities, as well as a forum for discussion and relationship building surrounding topics such as blogging and social media best practices, fundamentals of food photography, communication and marketing strategies, community niche development, brand identity and monetization.

For the past 8 months, I’ve been working with three esteemed dietitian colleagues and fellow healthy food bloggers, Regan Jones, Robin Plotkin and Gretchen Brown on planning the first ever dietitian/healthy food blogger “How To A Build A Better Blog” weekend and man, it really feels like we are about to give birth (minus the physical pain.)

From deciding on a name (that was tough) to securing top-notch speakers to figuring out travel logistics, the process has been a learning experience for sure but now that we are a month away from the big weekend, we couldn’t be more thrilled (and admittedly a bit nervous.)

I want to thank our superb and generous sponsors for taking the leap of faith with us this inaugural year:

Blog Brûlée sponsor |

It’s no secret I’ve been a long time fan of Cabot Creamery and have had the privilege of working with them on projects for many years. These fine folks are truly the reason we got Blog Brûlée off the ground this year.
Connect: Website Facebook  Twitter  Instagram Youtube Pinterest

Blog Brûlée sponsor |

Smugglers’ Notch is the gorgeous setting of our weekend retreat and I’m thrilled to get back to Vermont and discover all the resort has to offer year-round.
Connect: Website Facebook Twitter Instagram  Youtube    

Blog Brûlée sponsor |

I love Boyden Valley Winery’s tagline “Making Vermont Famous For Wine” and I’m eager to expand my VT wine horizons in September.
Connect: Website Facebook Twitter  Instagram Youtube  Pinterest

Blog Brûlée sponsor |

Admittedly, I rarely eat lamb but I’m always eager to support family owned farms. Shepherd’s Pride lambs are raised on U.S. family ranches on a high-nutrient, 100% vegetarian diet, without any added hormones or antibiotics.
Connect: Website  Facebook  Pinterest   

Blog Brûlée sponsor |

I’ve been wanting to work with Davidson’s since learning about their pasteurized eggs at last year’s Eat Write Retreat where they were used in speciality cocktails (side note: I won the contest for naming one of the signature drinks!) And now, thanks to Safe Eggs, I can enjoy making and eating tiramisu, cookie dough and real Caesar dressing without batting an eye.
Connect: Webiste Facebook   Twitter  Instagram  Pinterest 

Blog Brûlée sponsor |

Currently, my daughter is hooked on Kashi’s Crunchy Granola & Seed Bars and I always love a stroll down their cereal aisle to try their latest whole grain breakfast combination.
Connect: Website Facebook Twitter Pinterest  Youtube 

Blog Brûlée sponsor |

Much like Cabot, the heart of Welch’s is their 1,000+ family farmer owners. And since Concord grapes originated in Concord, MA, it’s only fitting that Welch’s is joining us in New England this year.
Connect: Website Twitter Facebook Pinterest

Blog Brûlée sponsor |

I had the pleasure of touring the soybean fields of Iowa last year on a editorial trip sponsored by The Soyfoods Council and learned A LOT about the humble soybean (we made flavored tofu!), from farming, to cooking, to products to delicious and nutritious eats. So, I’m excited our attendees will be learning about the versatility of soyfoods now, too.
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Now, onto the recipes! I’ve gathered an array of drool worthy brûlées, custards, puddings and mousses from this year’s Blog Brûlée attendees:

Blog Brûlée recipe roundup |

Oatmeal Brûlée – Diane @ Cape Fear Nutrition

Vanilla Bean Creme Brûlée – Gretchen @ kumquat

Polynesian Banana Pudding – Rachael @ An Avocado A Day

Brazilian Passion Fruit Mousse – Danielle @ Food Confidence

Chocolate Peanut Butter Banana Chia Pudding – McKenzie @ NourishRDs

Pumpkin Chia Pudding Parfait – Karman @ Nutrition Adventures

Blog Brûlée recipe roundup |

Cherry Fool Dessert Deanna @ Teaspoon of Spice

Strawberry Mousse Parfait – Jessica @ Nutritioulicious

Banana Pudding For Breakfast – Kylie @ immaeatthat

Avocado Pudding – Meme @ Living Well Kitchen

Maple Pumpkin Mousse – Marisa @ Marisa’s Morsels

Maple & Green Tea Ginger Panna Cotta – Wendy Jo @ Just Wendy Jo

Super Easy Chia Pudding – Ashley @ The Fresh Beet

Have you ever attended a blogging conference? What’s your favorite type of creamy dessert?


We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

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