Baked Cake Donuts

cake donutsHave you ever had a moment when you realize someone is “rubbing off” on you?

Whether it’s your best friend, a coworker, or your significant other, when you spend large amounts of time with someone eventually you may start to notice yourself picking up their tendencies, habits, or catch phrases.

It’s this rubbing off that has lead to me craving all things salty when I want to indulge (got it from my hubby). Gimme the crackers and chips please.

cake donuts

Ironically, when we were dating I was the one with the sweet tooth. Over time we’ve pretty much made a complete swap. More and more I’ll hear my hubby ask things like – “Do we have any chocolate?” or “Do we have stuff to make cookies?”

So I wasn’t surprised when he recently requested a donut recipe.

I was happy to indulge him because it’s been a long time since I’ve made donuts and my sweet tooth isn’t entirely gone. :)

cake donuts

I got his input on the flavor and we decided on a classic cake donut. You can always count on a classic donut flavor to satisfy your craving.

These donuts are really simple and bake in no time. I have a mini donut pan so this recipe will work for either a mini 12 donut pan or a 6 donut pan. Just add a little extra baking time for a 6 donut pan. Also, I’ve found the easiest way to fill the pan is by piping the dough into the pan using a ziplock bag with a corner cut off.

Baked Cake Donuts

  • Servings: 6 or 12 donuts
  • Time: Prep: 10 min.; Cook: 6-9 mins.
  • Print

Need: 1 6 or 12 donut pan and 1 sandwich or quart size ziplock bag

For the donuts:

  • 1 c. all purpose flour
  • 1/3 c. sugar
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 1/4 t. ground nutmeg
  • 1/3 c. buttermilk (or 1/3 c. milk + 1/4 t. vinegar, let it set for a few minutes)
  • 1 egg, beaten
  • 1 T. butter, melted

For the glaze:

  • 2 c. powdered sugar
  • dash of vanilla (about 1/4 t.)
  • pinch of salt
  • 1 T. butter, melted
  • about 2 T. milk

Preheat oven to 425º and grease a donut pan. In a small mixing bowl, combine the flour, sugar, baking powder, salt, and nutmeg. In a small bowl or liquid measuring cup, combine the buttermilk, egg, and butter. Add the wet ingredients to the dry ingredients, stirring just until combined. Don’t over-mix. Spoon the dough into a ziplock bag and cut off one of the bottom corners. Pipe the dough into the doughnut pan. Bake the doughnuts for 6-9 minutes (6-7 minutes for 12; 7-9 minutes for 6). While the donuts are baking, mix the ingredients for the glaze. The glaze should be thick enough to coat but still fairly runny. Add more milk if needed. Let the donuts cool when they are done baking, then dunk each one in the glaze until they are completely coated.

Door to Door Organics – a Review and Giveaway!

milwaukee, door to door organicsWhen someone offers you the chance to try out a service that lets you order groceries while in your PJs on the couch and delivers right to your doorstep, how can you say no?

I don’t know about you, but sometimes my regular trip to the grocery store feels like such a drain and can be time consuming if it’s crowded.

I was pumped when Door to Door Organics emailed me about trying their service that just started delivering in Wisconsin.

With this service you can choose to receive a box of produce weekly or bi-weekly. You can pick the size and the variety of produce (fruit/veggies/both). They also have lots of other grocery items. Meats, dairy, pantry items, snacks, and they provide a lot of locally made options, which I love.

For my first order, I chose a mixed produce box (fruits & veggies) and local coffee, crackers, cheese, and sliced turkey.

Initially, my first two concerns were the condition of the produce since it was being delivered and the pricing (it’s the accountant in me). When I got my order the produce was gorgeous and in great condition. You can see it in my photo above.

Next, I did a quick price comparison with a local grocery store that sells organic produce. The produce was slightly less expensive at the grocery store and the grand total comparison of everything I ordered was $5 less at the grocery store. I thought the convenience of delivery made up for the difference.

A few other highlights I like about Door to Door Organics:

  • No commitment or long-term contract, start and quit whenever you need!
  • Everything is customizable. Skip a week, change your produce box size and type, swap out items, set preferences, change your delivery day, and more.
  • No delivery fee. Nothing irritates me more than “hidden” fees so I was excited to check out with no extra fee added to my bill.
  • They pick up the packaging from your previous order (This really impressed me – they recycle for you!)

I’ve gotten a few more orders and will continue using the service for fresh produce or for busy weeks to help save myself some time. 

Now that you’ve read all of my thoughts – how would you like to give it a try?! Door to Door Organics is giving my readers a discount code to try out the service.

Click here to get $10 off your first order.

In addition, I’m giving away THREE $50 gift certificates! Read below to find out how to enter:

  1. Leave a comment sharing the type(s) of recipes (meals, sides, type of cuisine, etc) you would like to see more of.
  2. Click here and leave your name and email address.

Door to Door Organics delivers to several other states so be sure and check if they deliver in your area. The giveaway will close Sunday March 30th at 10:00pm CDT. I will email the winners Monday March 31st. Please respond within 48 hours to claim your prize. Also, please note I will not be announcing the winners on the blog, just via email to the winners.

I received credit from Door to Door Organics to try out their service but this post reflects my genuine opinion of the service.

 

 

Recipe or Not’s Top Ten Posts

Hey there! How’s your week going?

Mine has been full but the good kind of full. My family visited and we had a lot fun exploring Milwaukee and eating lots of good food. I’m pretty sure they nearly cleaned out the state buying lots of local sausage, cheese, and wine to take home. I don’t blame them though, the local food is fantastic.

This week I decided to share the top ten most viewed posts on Recipe or Not. It seemed fitting as I get ready to launch my new website (coming soon!!) to take a look back over my blog. It’s always interesting to see what posts people like the most and I can see why these are so popular. Some of my favorites are in here. You’ll have to excuse the photography on a few of the older posts, I posted them back when I used a point and shoot camera. :)

I hope you enjoy these! And I’d love to know – what’s your favorite Recipe or Not recipe?

Spiced Oatmeal Cookies

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Honey-Chipotle Meatballs & Cilantro-Lime Rice

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Chipotle Sweet Potato Cakes

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Pumpkin Bars with Gingersnap Crust

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Simple Black Bean Chili

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Asian Pizza with Sesame Sauce

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Roasted Cauliflower Cheddar Soup

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Pear Pastries with Honey Whipped Cream

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Breakfast Pizza with Biscuit Crust

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Peach Blueberry Pie

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Addison’s Italian Nachos

italian nachosI first had these nachos in college when I visited my sweet friend, Kaitlyn, for the weekend in Columbia, MO. I made the trip from Oklahoma with another good friend of ours.

It was the best girls’ weekend. We never stopped talking and if I remember correctly, we wore sweats the whole weekend.

One night we went to one of Kaitlyn’s favorite restaurants, Addison’s, for dinner and ordered their Nachos Bianco to split.

Addison’s used pasta chips instead of tortilla chips and Asiago and mozzarella in place of Mexican cheeses. Then the nachos were topped with fresh tomatoes, green onion, and banana peppers, which added a fantastic tangy flavor.

italian nachosIn my first attempt at recreating these nachos, I tried making pasta chips by breaking up lasagna noodles, boiling them, then frying them.

The chips tasted good as nachos but the cooking process was too lengthy for these to be the quick, easy nachos I had in mind. So I opted to do some research to find a better method.

There seemed to be a pasta chip consensus on the internet – use wonton wrappers.

They were the perfect solution because they fry up really quickly. It took me about 10 minutes to fry these up in a large skillet.

After the chips are made, all you do is sprinkle on the cheese and either black beans, chicken, or Italian sausage and bake until the cheese is melted, around 5 minutes. Sprinkle on the veggies and then DIG IN. Best when shared with friends. :)

Addison's Italian Nachos

  • Servings: 2-4
  • Time: 20 min.
  • Print

  • 20 wonton wrappers, cut in half to make triangles (makes 40 chips which covers 1 sheet pan)
  • roughly 1 c. canola oil
  • salt for the pasta chips
  • 1 heaping c. shredded good quality Asiago
  • heaping 1/2 c. shredded mozzarella (plus an extra pinch for good measure ;))
  • 1 roma tomato, diced
  • 2-3 green onions, thinly sliced
  • handful of sliced banana peppers
  • black beans, cooked chicken or cooked Italian sausage

For the chips:

In a large skillet, heat the canola oil over medium heat for a few minutes. Once the oil is hot, add the halved wonton wrappers in batches. They fry very quickly. The chips are done when they turn opaque, bubble up, and turn slightly brown at the edges. Let drain on paper towels and sprinkle with a little salt.

For the nachos:

Heat oven to 350º. Spread out the chips on a baking sheet, sprinkle on the cheese and either black beans, chicken or sausage. Bake until the cheese is melted, about 5 minutes or so. Sprinkle on the tomatoes, green onion, and banana peppers. Serve immediately.

White Bean Chili

white bean chiliIn the same way a song has the power to transport you back to that awkward middle school dance, this white bean chili has the power to transport me back in time.

Not that far back though. Just to last fall when I moved from Oklahoma to Wisconsin.

I was working from home at the time, which was a harder transition from being in an office than I thought it would be. We were running low on groceries and I also really needed to get out of the house.

I went to Colectivo, a local coffee shop, to get coffee and lunch and work for a while. I spotted White Bean Chili on their menu and immediately knew I wanted to try it.

It was fantastic – hearty, slightly creamy, lots of warm spices, and it was served with some whole-wheat toast. From the first bite, I knew I had to recreate it.

white bean chiliI ordered it a few more times and eventually asked if I could get the recipe. I didn’t get the recipe but they did give me the ingredient list, which was like a golden ticket.

It made the recreation process infinitely easier.

Vegetarian or not, this chili is truly delicious. I did try a version of it with chicken and chicken broth but I thought the original version was better. If you do prefer to add meat, I would recommend sticking with the original recipe and just add in some cooked chicken.

White Bean Chili

  • Servings: 4-6
  • Time: Prep: 10 min.; Cook: 55 min.
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  • 1 small onion, diced
  • 3 stalks celery, diced
  • 2 garlic cloves, minced
  • 1 zucchini, diced
  • 1 red pepper, diced
  • 1 ½ T. ground cumin
  • ¾ t. dried oregano
  • ¾ t. ground coriander
  • pinch of cayenne (omit if you don’t like spice)
  • 3 c. water
  • 1 15 oz. can Northern white beans, drained and rinsed
  • 1 15 oz. can garbanzo beans, drained and rinsed
  • 1 heaping T. flour
  • 2 T. olive oil
  • salt and pepper to taste

In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the onions, celery, garlic, and a pinch of salt and let them cook for 2-3 minutes. Add the zucchini and red pepper and cook for 2-3 minutes. Add the cumin, oregano, coriander, and cayenne, cook for 1 minute until fragrant. Pour in the water, Northern white beans and garbanzo beans. Bring the chili to a boil and reduce to simmer for 30 minutes. After 30 minutes, mix the flour with 1-2 T. water until smooth in a small container; make sure there are no flour lumps. Pour the mixture into the chili and give it a stir. Let it cook for another 10-15 minutes to thicken up.

Inspired by Colectivo’s White Bean Chili.

Maple Cinnamon Granola

maplecinnamongranolaI haven’t purchased granola in over a year now.

Once I realized how easy it is to make granola, I started making my own and never looked back.

It’s essentially like making Chex Mix – mix up your liquids, pour it over the munchies in your mix (in this case, oats & chopped nuts), then bake it. It really is that easy!

My first version of granola is still one of my favorites and I make it all the time. I was itching for a new combo though and decided on maple and cinnamon. You can never go wrong with maple and cinnamon.

maple cinnamon granolaThis granola is sweetened with maple syrup (apparently I’m on a maple syrup spree) and flavored with ground cinnamon and maple extract for an extra maple boost.

Maple Cinnamon Granola

  • Servings: about 4 cups
  • Time: Prep: 5 min.; Cook: 40 min.
  • Print

  • 4 c. rolled oats
  • 1/2 c. chopped nuts, optional
  • 1/2 c. real maple syrup (I used Grade B.)
  • 1/4 c. refined* coconut oil in a liquid state
  • 1/2 t. maple extract
  • 3/4 t. ground cinnamon
  • pinch of salt

Preheat the oven to 300º and line a baking sheet with parchment paper. Pour the oats and chopped nuts in a large bowl. In a liquid measuring cup or bowl, whisk together the maple syrup, coconut oil, maple extract, cinnamon, and salt. Pour the liquid mixture over the oats and nuts and stir thoroughly until everything has been covered with the liquid. Pour the oats onto the paper lined baking sheet and spread the oats out evenly. Bake for 40 minutes. Let the granola cool completely, then store in an airtight container.

*Please note if you use unrefined coconut oil, it will add a slight coconut flavor to the granola. Refined coconut oil has no taste which is what I used for this recipe so the maple & cinnamon flavors would stand out.

Special Announcement!

New website coming soon!

Exciting news — I’m launching a BRAND NEW website!

New name, new look, the works. Recipe or Not is getting a complete makeover.

I’ve been blogging here at Recipe or Not for two and a half years now (uhh, that went by fast) and I realized it was time for a major upgrade.

This new website will be a great thing for you as a reader.

There will be a MUCH better recipe index so you can easily search for recipes. By time, by diet, by meal type (breakfast, dinner, dessert, etc.). Plus a search box so you can type in keywords and the website will pull up recipes for you.

Also, I will start posting cooking tips! I’ll be writing about cooking terms, how to store produce, kitchen essentials, and more.

Will anything stay the same?

Yes! My recipe & post style will be the same. It’s still me behind everything, just a new website. Also, I will be carrying over several recipes from this site but not all. Recipe or Not will stay up if you need to refer back for a recipe.

The website will be launching in a couple weeks and I’ll continue posting on Recipe or Not until then. Once it launches I’ll let you know what to do to follow me to the new website.

In the meantime, please leave a comment with any cooking questions you want to see answered on the new website!

This little corner of the internet is so special to me. I learned so much about cooking, photography, and blogging here and I am incredibly thankful that you joined me along the way. I hope my recipes have served you well and I’m excited for this next step!