Mini Chocolate Chip Donuts – The Secret Recipe Club

I hope you all had a great Valentine’s Day and are ready for a little more sweetness! It’s time for the Secret Recipe Club and I did a little baking for my kids. They’ve been begging me for donuts lately and while going through my assignment for this month’s SRC, I decided to go with Lauren’s recipe for donuts. Lauren pens the blog, Sew You Can Cook. Seriously, such a fun name for a blog! Lauren is a SAHM to 2 adorable little boys and has dreams of one day becoming a caterer. You’ll get there Lauren, you’re so talented!

This recipe is so quick and easy! I made it twice in the last week…the first time I didn’t grease my donut pan well and the donuts stuck. We still enjoyed them! I loved the subtle flavor of the olive oil…yes, they use olive oil! Lauren made them as a part of the #EVOOChallenge and I loved checking out all the other recipes that she made as part of the challenge. I followed her recipe closely, just swapped out the dark chocolate chips for mini chocolate chips, added a splash of vanilla extract and a little dried vanilla beans. They came out great the second time and my kids are going to enjoy them for breakfast this morning.

Mini Chocolate Chip Donuts | Join Us, Pull up a Chair
1 cup cake flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
2 eggs
1/2 tsp vanilla extract
3 Tbsp olive oil
2 Tbsp milk
1/4 cup mini chocolate chips

Preheat oven to 375 degrees. Generously spray a donut pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Mix in the chocolate chips to coat them to help them from sinking to the bottom of the donuts.

In a large bowl, whisk together the eggs, vanilla extract, olive oil and milk. Add in the dry ingredients and mix until just combined. Divide the batter between the six donuts. Bake for 10 to 15 minutes or until a toothpick comes out clean. The muffins will be a light brown on top and darker on the bottoms. Allow to cool before removing from the donut pan.

Check out all the other great recipes from this month’s reveal in the link below!

Chocolate Peanut Granola Bites – The Secret Recipe Club

It’s another edition of the Secret Recipe Club! If you haven’t heard of the SRC, you’re in for a treat. Each month, we receive a monthly assignment and we need to pick a recipe to make from our assignment. It’s a complete secret until reveal day. I love it and it’s been a great way to meet so many other bloggers and be inspired every since week.

This month my assignment was Get Off the Couch and Cook. What a great  blog name, right?!? Sashi shares easy and delicious recipes that anyone can make. As always, I struggled with deciding on a recipe, but settled on her recipe for granola bars. I haven’t make granola bars in months and of course my kids needed something to snack on. These were super easy to make. I’m going to have my daughter make them next time! She’s prepping to submit a recipe into her school’s cooking challenge next month and is so excited to be helping me in the kitchen as often as possible.

I cut the granola into smaller pieces, but then it started to crumble. They taste delicious, but ended up more like chunky granola as I was working my way through the pan. Regardless, my daughter gobbled up a bowl and said it was delicious. I don’t know if it’s because I switched out the canola oil for coconut oil, but it’s still a winner in my book!

Chocolate Peanut Granola Bites | Join Us, Pull up a Chair

3 cups rolled oats
1 1/4 cup unsalted dry roasted peanuts
1 1/4 cup sweetened coconut flakes
1 cup honey
6 Tbsp peanut butter
1/4 cup coconut oil
1/2 cup chocolate chips

Preheat oven to 325 degrees. Line a large baking sheet with aluminium foil and add the oats, coconut and peanuts. Mix to combine. Bake for 15 minutes, stirring halfway. Remove from oven and transfer to a large bowl. Spray a 9×13 pan with nonstick cooking spray and set aside.

In  a small saucepan, combine the honey, peanut butter and coconut oil. Cook over medium heat until the mixture begins to boil, stirring constantly. Simmer for one minute and then remove from the heat. Add in the chocolate chips and let melt before stirring.

Pour the chocolate peanut butter mixture over the oats and stir until completely covered. Pour the mixture into the prepared pan and press down firmly. Bake for 10 minutes and then allow to completely cool for an hour or more. Cut into bars or bite sized pieces and enjoy!

Check out all the other great recipes in this month’s reveal!

Cheddar Bacon Scones – The Secret Recipe Club

I’m excited to share a reveal for the Secret Recipe Club this month. One of the bloggers from Group A was orphaned and Sarah needed someone to volunteer. I jumped at the opportunity to help, out since my group has a break this month and its another chance to blog with my old group B.

Casa Costello is authored by Helen Costello and I knew immediately that I would love her blog when I saw cakes and bakes in the logo. You know I’m all about sweets! As I was looking through her recipe index, this one recipe jumped out at me…Mint Aero Swiss Roll. I love mint and chocolate together, but had never heard of mint aero candy. I might need to have my friends in the UK a couple bags to try them out. Ironically, I decided on one of the few savory recipes Helen has and went with her recipe for cheese and bacon scones. She also has a twist that she replaces the cheese with maple syrup. I bet they’re delicious, unfortunately my family is not a big fan of maple, and I didn’t want to have to eat them all myself! In addition to her food blog, Helen also has a lifestyle and travel blog where she shares her family’s adventures around the UK and southern France.

These scones were the prefect addition to a quiche I made and I loved the texture. The hardest part of the recipe was converting the UK measurements into US measurements. I think I got it close enough since they came out perfect.

Cheddar  Bacon Scones | Join Us, Pull up a Chair

8 slices bacon, cooked and cut into small pieces
1 2/3 cup flour
Dash of salt
Fresh ground pepper
3.5 oz milk
3 Tbsp unsalted butter, cold
1/2 – 3/4 cup shredded cheddar cheese
1 egg, beaten

Preheat oven to 350 degrees. In a large bowl, combine the flour, salt and pepper. Cut in the cold butter with a pastry knife or use your fingers if you want to get messy.

Slowly add in the milk and stir with a fork (or a knife like Helen uses) until just combined. Add a tablespoon of milk or more if you need the dough to come together. Mix in the bacon and cheese and then turn out onto a floured surface.

Form the dough into a circle and flatten. These scones do not rise. My dough was about 1/2 inch thick and I was able to get 8 round scones out of it. Cut the scones into triangles or use a biscuit cutter.

Brush the tops with beaten egg. Bake for 15 to 18 minutes or until golden brown. Serve warm.

Check out all the other recipes in today’s SRC reveal!

Pumpkin Yogurt Muffins – The Secret Recipe Club

It’s that time of the month again for The Secret Recipe Club! This month my assignment was The Avid Appetite. I was introduced to Rachel’s blog when I moved from Group B to Group C a couple months ago. I’m loving all the new blogs I get to explore with a new group and Rachel didn’t disappoint. She’s a mom to Penelope (she’s super cute!) and wife to Shaun. We have a few things in common – we’re both working moms who like to eat cake, watch a ton of TV shows and trying to keep it all together. Sometimes I think that last one is impossible…especially after the CRAZY month I’ve had.

I dove right into Rachel’s blog to find a recipe and found a few I wanted to try like Gorgonzola Fig Crostini (even thought I’m trying so hard to eliminate dairy), Make Ahead Breakfast Burritos, and Greek-style “Sloppy Joes”. I finally settled on her recipe for Pumpkin Yogurt Bread since we had a little taste of fall the other week and I’m ready for all things PUMPKIN!

Since my kids love muffins, I thought that was a better route to go than making bread. I also cut the amount of brown sugar since I was adding in mini chocolate chips and swapped the canola oil for coconut oil. It came out really good and perfect to drink with a cup of pumpkin coffee.

Pumpkin Yogurt Muffins | Join Us, Pull up a Chair

1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 egg
3/4 cup light brown sugar, packed
3/4 cup 0% Greek Yogurt
3 Tbsp coconut oil, melted and cooled
1 1/2 tsp vanilla extract
1 cup mini chocolate chips

Preheat oven to 350 degrees and line a muffin tin with paper liners. Set aside.

In a small bowl, combine the dry ingredients and stir until well combined. In the bowl of a stand mixer, mix the egg, brown sugar, yogurt, oil and vanilla extract. Slowly add in the dry ingredients and mix until just combined. Fold in the chocolate chips.

Divide between 12 muffin cups and bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool before enjoying.

For more great recipes from the rest of Group C, click the link below!

Chickaritos – The Secret Recipe Club

Guess what?!? I have another reveal for The Secret Recipe Club this month! This month, since there’s five Mondays, the Club is doing an extra special reveal featuring Tailgating foods! As usual, we’re all assigned another blog and this time we had to pick a recipe of something you would serve at a tailgate party.

My assigned blog was Our Eating Habits. Jamie blogs about tried and true recipes she makes for her family and also restaurant reviews from Calgary. I went through Jamie’s blog and was going to make her recipe for Juicy Pork Burgers, but we’ve been having burgers lately so I opted for her recipe for Chickaritos. They were the perfect handheld appetizer for a Skincare and Sangria event I held at my house. They were so easy to make and went well with the sangria we were all drinking. My daughter loved them and had leftovers for lunch today! This was definitely a winner! I was thinking it would be great to make them in phyllo cups and they would be quicker to prep..and bited sized!

Chickaritos | Join Us, Pull up a Chair

3 cups cooked chicken, finely chopped
1 1/2 cups mexican cheese
4 oz can chopped green chilies
1 tsp hot sauce
1 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp ground cumin
salt and fresh ground pepper
1 pkg frozen puff pastry sheets, thawed

Preheat oven to 425 degrees. In a bowl, mix together the chicken, spices and green chilies. Unroll the puff pastry sheets and cut into 9 squares. Stretch out the squares slightly with your fingers.

Place about 2 tablespoons of the filling on each square. Wet the edge of one of the long sides of the square with a little water. Roll the puff pastry around the filling tightly and seal the seam. Place the roll seam side down on a baking sheet.

Bake for 20 to 25 minutes until the chickaritos are golden brown and crispy. Serve with a variety of toppings – salsa, sour cream, guacamole, pico de gallo…anything!

Check out all the other great Tailgating Foods in the link below!

Chocolate Energy Bites – The Secret Recipe Club

It’s the third Monday of the month and that means…Secret Recipe Club reveals! This month my assignment was Loving Life. Kirstin is a mom to 2 gorgeous girls that she home schools.  She lives in the Pacific Northwest with her daughter and husband and she blogs about their home renovations to family recipes. I had a hard time picking a recipe this month. I was considering her Blueberry Chia Seed Jam or Hot Crab Dip,  but settled on her recipe for Energy Bites.  I’ve been wanting to make these for a while and thought it was the perfect time especially since my daughter had a lacrosse play day this weekend.

These bites were really good, though I had a hard time getting to them to stick together. I’m not sure if it was because I substituted the almond butter with sunflower seed butter. Regardless, it came out tasty and I’ll just scoop out a bite to eat on a spoon. I’m definitely going to try making them again and sticking to Kirstin’s recipe to see what the difference might have been. My daughter loved them and it was the perfect pick me up between her games.

Chocolate Energy Bites | Join Us, Pull up a Chair

2 cups rolled oats
1 cup ground flax seed
2/3 cup honey
2 Tbsp maple syrup
1 cup sunflower seed butter
1/4 cup finely chopped sunflower seeds
2 Tbsp Chia seeds
2 tsp vanilla
2 Tbsp unsweetened cocoa powder

In a medium bowl, mix together all the ingredients until well combined. Refrigerate for at least 15 minutes to allow the mixture to chill and be easier to work with. Using a cookie scoop, scoop out balls and place on a parchment lined baking sheet. Place back in the refrigerator to chill for another 15 minutes and then store them in an air tight container in the refrigerator.

For more great recipes from this week’s SRC bloggers, use the button below!

Black Raspberry Bread – The Secret Recipe Club

It’s time for The Secret Recipe Club reveal for my group this month.  I had a hard time picking a recipe from my assignment, The Painted Apron, this month. I had several recipes narrowed down,  but after picking up raspberries on my last Costco trip,  I knew I had to make Jenna recipe for blue raspberry bread….except I switched out the blueberries for black berries and omitted the orange glaze.

The bread is really good and made for a perfect breakfast with a cup of coffee or an after dinner snack. My little guy gobbled up a slice and asked for more…success!

Black Raspberry Bread | Join Us, Pull up a Chair

1 1/2 cup white whole wheat flour
1/4 tsp salt
1 tsp baking powder
3/4 cup sugar
2 eggs
1/2 cup coconut oil, melted
1/2 cup millk
2 tsp vanilla extract
1/2 cup blackberries
1/2 cup raspberries

Preheat oven to 325 degrees and grease a loaf pan, set aside. In a large bowl,  mix together all the ingredients except for the berries.

Pour half of that batter into the prepared loaf pan.  Spread half the berries and then carefully spread the remaining batter on top.  Lightly press down the remaining berries into the top of the cake.

Bake for 55-60 minutes until the cake is golden brown and a toothpick. Place on a wire rack to cool and then remove and slice.

For more great recipes from this week’s SRC bloggers, use the button below!

Garlic Shrimp and Spinach Pizza – The Secret Recipe Club

It’s the third Monday of the month and you know what that means…Secret Recipe Club reveals!!! I’m excited to share this month’s recipe with you! It comes from Sara who blogs at Cook with Sara. I feel like our styles of cooking are very similar, both perfect for sharing with our families and we both found our love of cooking from our relatives. I had a hard time picking out a recipe this month, since I was looking for sometime to make for dinner and tried to avoid desserts. So after spending hours looking through recipes, I decided on Sara’s recipe for Garlicky Shrimp and Spinach Pizza.

The pizza was really good and different. I made it for Ross and I on Friday night for dinner since I knew the kids would turn their noses up at it. Neither one like shrimp, so it wasn’t even worth the fight in getting them to try it. We’re still having dinner issues with Cooper – he now doesn’t like any of his favorites, mac & cheese, chicken nuggets – so I’m at a loss where to go from here. I used a different recipe for the crust – I made a whole wheat crust with a little Italian seasoning mixed in. I’ll just be sharing the sauce and toppings part of the recipe, so you can use whatever type of dough you prefer. Sara used a bread machine to make hers and incorporated mozzarella cheese and other seasonings.

Garlic Shrimp & Spinach Pizza | Join Us, Pull up a Chair

Sauce:
1 Tbsp butter
4 1/2 tsp flour
1 /4 tsp ground mustard
1/8 tsp smoked paprika
1/8 tsp salt
1 cup milk
1/4 cup shredded Parmesan cheese
1 Tbsp minced garlic

Topping:
1 Tbsp olive oil
1 cup sliced mushrooms
4 cups fresh baby spinach
1 Tbsp minced garlic
8 oz cooked shrimp (I used frozen Canadian cold water shrimp – just thawed and drained)
1 1/2 cups mozzarella cheese, shredded

Preheat your oven to 425 degrees. Once ready, roll out your dough to the desired size of your pizza. Bake on a pizza stone for 10 to 12 minutes. Remove from oven until ready to top.

While the crust is baking, prepare the sauce. Melt the tablespoon of butter in a small saucepan. Add in the flour, mustard, pepper and salt. Stir well and cook until it starts to bubble. Add in the milk and minced garlic. Continuously stir until the sauce becomes thick. Remove from the heat and add in the Parmesan cheese. Stir until the cheese has melted and pour over the pre-baked crust.

In a medium pan, warm the olive oil over medium heat and then saute the sliced mushrooms and garlic for 2 minutes. Add the baby spinach and cook until the spinach has wilted. Place the toppings over the sauce and then add the shrimp and top with the shredded mozzarella. Bake for an additional 10 to 12 minutes until the cheese has melted.

Check out all the other great recipes in this month’s reveal in the link below!

Oreo Cheesecake Cups – The Secret Recipe Club

I’m excited for this month’s Secret Recipe Club reveal! It’s been a long couple of months without a post. I’ve been with Group B since I joined the SRC back in 2010 (wow has it really been that long) and when Sarah asked if anyone members wanted to switch groups to even out the numbers, I volunteered. I’m going to miss all my friends in Group B, but it will be fun to meet a bunch of new bloggers in Group C. For my first assignment in Group C is Simply.Food, written by Nayna. Nayna focuses on vegetarian recipes and lives in the UK. To be honest, I had a really hard time picking out a recipe…a lot of the ingredients I’m not familiar with and I’m not a fan of curries…so that eliminate some recipes. I decided on her recipe to serve as our dessert for Valentine’s Day – Oreo Cheesecake! I mean everyone loves a little sweet treat after a heavy dinner and this was the perfect ending to a day full of love!

I had to make a few changes to the recipe because I couldn’t find digestive cookies and my grocery store was out of Mascarpone cheese. I had never heard of digestive cookies before, but my friend Beth told me that they’re a cross between a graham cracker and gingersnap. I had some cinnamon graham crackers in my pantry, so they had to do for now..but I’m definitely intrigued to try digestive cookies when I make my next trip to one of the larger grocery stores.

Oreo Cheesecake Cups | Join Us, Pull up a Chair

1 cup crushed graham crackers
1/4 cup unsalted butter, melted
3/4 cup crushed Oreo cookies
2 Tbsp unsalted butter, melted
8 ozs cream cheese, softened at room temperature
1/2 cup heavy cream
1 cup powdered sugar
1 tsp vanilla extract

Combine the crushed graham crackers and 1/4 cup melted butter until fully mixed together. Divide the mixture between six glasses and press down to form a crust. Place in the refrigerator for 10 minutes. Combine the crushed oreo cookies with the two tablespoons of butter. Press a layer of Oreo cookies down on the graham cracker and place back in the refrigerator to chill.

In the bowl of a stand mixer, whip the heavy cream until stiff. In another bowl, combine the cream cheese, powdered sugar and vanilla until mixed thoroughly. Fold in the whipped cream. Transfer this mixture to a piping bag and pipe the filling into the prepared glasses,. Place back in the refrigerator and allow to cool for two hours. Sprinkled more crushed Oreo cookies over the top when you’re ready to serve. Enjoy!

Check out all the Group C reveals in the link below!

Biscoff Blossoms – SRC Cookie Carnival

I know you’re confused why I’m sharing another Secret Recipe Club post this month, but we decided it would be fun to do a cookie carnival. Just like regular reveal days for the SRC, I received an assignment, but this time I had to pick only a cookie recipe from Fantastical Sharing.

Sarah runs the SRC, along with her blog, her two (soon to be three) kids and everything else that comes with life as a military wife. Sarah and I both started our blogs the same way – sharing our recipes with friends and family and tackling the continuously growing pile of recipes we’ve been saving. Definitely check out all the recipes Sarah has posted – you’ll get so many great ideas for new meals to make.

So after looking through cookie recipes, I decided on the traditional peanut butter blossoms, but with a twist. The only reason there’s a little twist is because we’re almost out of peanut butter (which is a tragedy if that happens!), so I made a substitution and used Biscoff.

1/2 cup shortening
1/2 cup Biscoff cookie spread
3/4 cup sugar
1/2 cup brown sugar
1 tsp baking powder
1/8 tsp baking soda
1 egg
2 Tbsp milk
1 tsp vanilla
1 3/4 cup flour
Hershey kisses
Preheat oven to 350 degrees and line two baking sheets with parchment paper, set aside. In a small bowl, place 1/4 cup sugar. 
In the bowl of a stand mixer, cream together the shortening and Biscoff. Add in the remaining 1/2 cup sugar, brown sugar, baking powder, and baking soda, Mix well and then add in the egg, milk and vanilla. Slowly mix in the flour until the batter forms. 
Using a tablespoon scoop, scoop out small balls of dough. Roll the dough into the 1/4 cup sugar and place 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes until the cookies are lightly golden brown. Remove the oven and immediately place an unwrapped Hershey kiss in the center of the cookie. Transfer the cookies to a wire rack to completely cool.