Donuts are one of my favorite things to indulge in and its been a while since I made a batch. What I love about making donuts at home is that most recipes make only 6 and they’re easy to customize.
These sour cream donuts are light and fluffy. Nothing like a traditional cake donut. They had a hint of tartness from the sour cream and had the perfect amount of sweetness from the glaze. In less than 30 minutes, you can easily whip up a batch of these donuts.
I was in the mood to do some baking this past weekend and whipped together a batch of peanut butter scones. This recipe is slightly different from some of the other recipes I’ve used for scones, but it was just as good!
The texture of these scones are much more moist than other scones I’ve made. It’s almost like a combination of peanut butter cookie and scone. I like to warm them in the microwave slightly and spread a smear of extra peanut butter on them. I might try add peanut butter chips to the batter next time – for a little more of a decadent treat!
I’m excited to share this new recipe with all of you! Today I’m going vegan for the day as part of a group of bloggers participating in #Veganuary. A vegan recipe is something that is made with no animal products – which includes meat/fish, dairy, and eggs.
I was a little out of my comfort zone as I do a lot of my cooking and baking with meat, dairy and eggs … but getting outside of your comfort zone every once in a while is good. I recently completed a food sensitivity test, which confirmed that I have issues with dairy. It also revealed that I may have a high sensitivity to lentils, which made it a slightly more difficult to decide on a recipe. Everything that I wanted to try had lentils, so instead of having an upset stomach, I decided to go with a recipe that made with chickpeas. I am so happy I decided to give this chickpea salad recipe a try. It was amazing! I had to go to a couple of grocery stores to find plain non-dairy yogurt. The one I frequent only had fruit and vanilla flavored ones.
I loved the crunch the celery and apples gave it. The dressing was tangy and creamy. The sweetness from the cranberries was just perfect. I served it on whole wheat pita, but you could easily swap it out for bread or just on a bed of lettuce.
I’m looking forward to seeing all the other recipes being shared today! Check them out below.
Happy New Year!! I can’t believe 2019 is here…where did 2018 go? I took a little bit of a blogging break the last couple months, but like everything, I’m ready to get back to a regular schedule of posting new recipes, working out, reading and focusing on slowing down.
I’m part of several mom groups on Facebook and when a request came out for donations to our local Fire Company for their Holiday Appreciation dinner, I knew I wanted to make them something. While we have never needed their service, they have done so much for our community and are always there…so needless to say, it was the least I could do. I did a little scouring of my Pinterest boards and discovered this recipe for cranberry pecan cake. It looked pretty easy to make in between everything else I had going on and whipped it together in time for their dinner. It smelled amazing, that I had to make another one for my Christmas dinner at my in-laws. It tasted just as amazing as it smelled!
It’s a moist cake spotted with tart pieces of cranberries, crunchy pecan bits and topped with a perfectly sweet cream cheese frosting hinted with orange and more pecans. You can’t go wrong with this cake!
I’m excited I was able to participate in this month’s Fantastical Food Fight! The theme was candy and it’s something that I usually don’t make, so I knew I would be stepping outside of my comfort zone with this recipe. I took time to really think about what I wanted to try and I kept coming across recipes for fudge and hard candy. I’ve made fudge before so I knew I could handle that and I wasn’t ready to experiment with hard candy, so more searching. I found a few recipes for peppermint patties and decided to go for it. Oh boy, am I glad I did! These are delicious!
I thought it would be pretty straight forward to make – which they were until I started to cover them in dark chocolate. I had some that melted while trying to coat them so they went back into the freezer to hard more. Then my dipping fork broke on the next batch, but I finally figured out a good technique to get them all coated. I wasn’t going to give up!
Homemade granola makes a wonderful holiday gift! It’s easy to make and doesn’t everyone love something that is homemade? This gingerbread granola is crunchy, not too sweet and smells amazing. I added dried cranberries for another texture and some tartness. It can easily be enjoyed anytime of the day and makes a delicious topping for a bowl of Greek yogurt.
This recipe is a little different from my other recipes. The oats are toasted before mixed in with the rest of the ingredients. Pecans were also called for in the original recipe, but my grocery store was out of them, so I subbed walnuts instead.
Somehow Fall went by and I didn’t make one loaf of pumpkin bread. I know…it’s crazy! I bought a 3 can pack of pumpkin at Costco and decided it was about time I make loaf regardless that the calendar says December and all things pumpkin are on the way out.
I found this copycat Starbucks version of pumpkin bread. but only it’s much more healthier than the real thing…. but tastes just as good, if not better! The amount of sugar was reduced and there was a few substitutions to make it healthier. Trust me, you won’t even notice the swaps – this bread is moist, packed full of pumpkin spice flavor and the perfect amount of sweetness. My son absolutely loves it, except for the pepitas which need to be cut off before he enjoys a slice of this bread.
The holiday baking season is here and I can’t wait to spend more time in the kitchen. I was in the mood to make cookies the other night and had this recipe for oatmeal raisin cookies sitting on my cookbook stand. I had everything I needed to make them in my pantry and quickly whipped them up after dinner.
We all loved them … that they’re already gone. Whoops! I know I’ll get a request over the weekend to make another batch. They’re soft and chewy and have the right amount of raisins. Chilling the cookie dough for 30 minutes before baking helps them bake up thicker. If that’s not your thing (we might not be able to be friends anymore), skip the chilling part.
The last time I was at the Farmer’s market I grabbed a butternut squash and wasn’t sure what to make with it. I was in the mood for soup and found a recipe for one made in the Instant Pot. Even better, this recipe is dairy-free so I could eat it without feeling horrible afterwards.
This soup was delicious – it tasted like fall in a bowl. It had those deep flavors of the curry; it was warm on the back of my throat and was creamy. I saved a container to freeze for one of those cold, winter nights when all you want to do is curl up with a bowl of warm soup and a hunk of crusty bread.
I was in the mood to do some baking and wanted to use up what I had in my house. I had bought some apples at the grocery store the other week and it was a mistake. They weren’t crisp and a little mealy….so not great for eating. I decided I would use them to bake instead and whipped up a batch of apple crisp bars.
These bars are three layers of goodness – a layer of shortbread, gooey cinnamon apples and a crisp, buttery top. They are easy to make and delicious.
