So, I’m not normally about kitchen tools that are not multi purpose (hello, small kitchen). But I made an exception for these awesome donut pans. I got the regular size and mini sized as a wedding gift and I love them!
It is really fun to make your own donuts at home.
Just fill up the wells with your bater of choice (you can even use a cake mix!) bake them off,
and don’t be like me and overfill them.
The other side looked perfect though!
Then just dunk them in butter and roll in cinnamon sugar.
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 15-17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
Happy Monday!!! Hope everyone had a great Valentine’s Day this weekend, but if you are like me then you are definitely still in a chocolate coma.
Enter blueberry banana muffins. A quick and easy muffin that will help you get over the chocolate overload. I love to make a batch of muffins on the weekend and then freeze them for an easy breakfast for the whole week.
Even your most pickiest eater will love these.
Add a smear of butter (or even cream cheese, yum) and you are good to go!
And then serve them a your very own personalized cutting board! Isn’t this awesome???
My cousin Jade got if for me for Christmas and I love it!
Jade, you can pick my name for the Christmas exchange anytime!!! Love ya!
1 small package of butterscotch instant pudding mix
2 cups milk
2 packages yeast (4½ teaspoons)
2 tablespoons sugar
½ cup luke warm water
1 stick of butter, melted
1 tsp salt
6-8 cups of flour
2 sticks of butter, softened
2 cups brown sugar, lightly packed
4 teaspoons cinnamon
5 bananas diced
For the frosting:
8 oz cream cheese
½ cup caramel sauce
1 stick of butter, softened
1 teaspoon vanilla
4 cups powdered sugar
1 tablespoon milk
Turn on your oven to its lowest setting, 170 degrees or so. Once it reaches temperature turn it off.
In a small bowl mix together the yeast, sugar, and warm water. To tell if the water is the right temperature, stick your wrist under the running water and if you can feel it barely warm then thats perfect.
In the bowl of a stand mixer mix together the pudding and milk. Then add in the melted butter, eggs, and salt. Mix well. Stir in the yeast mixture.
Start adding in your flour. I add about 4-5 cups of flour and then switch to a dough hook. Keep adding flour until your dough pulls away from the side of the bowl. I normally use around 7 cups. Put the dough in a large bowl sprayed with non stick cooking spray and place in the warm oven. Let raise until doubled in size, and then let raise again.
Once the dough had doubled in size a second time, roll it out on floured surface. Don't be stingy with the flour, this dough is sticky and you don't want it to stick to the table as you roll it out to about 36" X 28".
Spread 1 cup of softened butter over the dough. Mix together the cinnamon and brown sugar. Sprinkle evenly over the dough. Sprinkle with the diced bananas.
Starting with the long side, roll up the dough being careful to keep it rolled really tight. Cut it with a knife every 2 inches. Place the rolls in a greased baking dish and press down lightly with your hand. Place in a warm spot and let raise again.
Make the frosting. Mix all the frosting ingredients together until smooth.
While the rolls are raising preheat the oven to 350 degrees. Bake the rolls for 20 minutes or until golden brown. Frost while they are still warm.
After the first rise, this dough can be covered with a kitchen towel and placed in fridge over night. The next day just roll them out and proceed with the rest of the recipe.
If you are anything like me, then you need something warm to to eat in the morning. A cold bowl of cereal just ain’t gonna cut it. Now don’t get me wrong, I love my cereal, but I’m more of cereal for dinner kind of gal.
Enter pumpkin oatmeal. So filling and so good. Plus it uses up the last of that can of pumpkin.
Don’t you just hate recipes that call for 1 cup of pumpkin puree??? Really??? What am I supposed to do with the remaining half a cup?
In a really big microwaveable bowl, mix together the oats, water, almond milk, stevia, and salt. Microwave at 50 percent for 5 minutes and then at 100 percent for 3 minutes. Stir every couple of minutes Make sure to use a really big bowl or they might boil over. You might need to cook a little longer depending on your microwave.
Once the oats are finished, stir in the pumpkin and top with cranberries and pistachios.
My grandma Coco has been making ableskivers for as long as I can remember.
The one bummer about them is they need a special pan that can only be used for that purpose which breaks one my cardinal rules of kitchen gadgets. Everything needs to be able to be used for more than one thing. But I do break my rule for my ableskiver pan. I can’t image life without them.
Ableskivers are a round pancake like treat made from a batter lightened with whipped egg whites.
You grease your pan, pour a little batter into each well, and when the bottom is set you start turning them slowly with a toothpick until they are perfectly round and cooked thru in the middle.
They are a little time consuming, but so worth the effort.
You can eat really anything on them, Nutella, Cookie butter, jam, jelly, syrup, etc.
Mix the egg yolks, milk and oil together in a large bowl. Sift together the flour, baking soda, sugar, and salt. Add to the egg yolk and milk mixture. Beat the egg whites until stiff and fold into the egg yolk batter.
Spray your pan with non stick spray. Fill each little well with batter, and when the bottom has set start turning the ableskivers a little bit at time until they are perfectly round.
So summer is in full swing at my house! If you’ve been reading my blog for a while you know that I used to teach special education, so this whole working thru the summer thing is new to me! I keep feeling like I’m on summer break and not keeping up with my blog!
Any ways, enjoy this healthfied version of cream of wheat!
I find myself making cream of wheat quite regularly for my children, and then I eat way too much of it!
So I figured out a why to make it much lower in calories yet still decadent and delicious! Don’t forget the vanilla extract! It’s key!
Bring the almond milk to just a simmer over medium high heat, and then slowly whisk in the ground wheat. Stir constantly until thickened, about 5 mins. Remove from heat and add vanilla and stevia. Pour into bowls and top with berries.
My four year old (four and half if you ask him) only eats orange chicken (it has to be the frozen kind from Trader Joe’s), sprinkle donuts, chocolate milk, and cream of wheat (maple brown sugar please). Well, I’ve tried my hand at homemade orange chicken (it was gross and too much work), I would rather buy the donuts, so that left trying to make cream of wheat from scratch.
Can you even do that??? Yup, and it is super easy too.
First things first. You need coarse ground wheat. Which, lucky me, my grandma has a wheat grinder! Plus, tons of wheat in her food storage. Double score!