Have 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.
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. :)
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
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.
I 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.
This 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
- 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.
Heyoooo. So 2015. Feeling good so far? Are you all rested up and ready with your list of things to conquer this year?
If you’re anything like me, you lose sight of many of your year-long goals by February. Knowing I do this, I scrapped resolutions this year. Threw ’em out the window. Buh-bye. Instead, I’m focusing on quarterly goals. Three months at a time seems more manageable and still enough time to create a new habit or complete a project.
Since one of the most common New Year’s resolutions/goals people make is about eating better, I thought I’d share a healthy smoothie. When I need a chocolate fix but want to stay in the healthy eating groove, this is what I make. It’s naturally sweetened with honey and it has protein powder in it so it would also be a great treat after a workout. The texture is similar to that of a frappuccino.
Healthy Chocolate Smoothie
- 3 T. good quality vanilla protein powder
- 2 1/2 T. cocoa powder
- 1 T. honey
- 3/4 c. almond milk (use any milk you like)
- handful of ice
- pinch of instant coffee, optional
In a blender, combine all of the ingredients and blend until there are no longer large ice pieces and the consistency is what you want.
Well, here we are at the WEEK OF Christmas. Boy, did that get here fast! Happy eve’s eve of Christmas eve! Wow, that’s a lot of eves. I can see why that hasn’t become a standard holiday greeting. :)
Anyways, I hope all is going well with your holiday plans. If you need some last minute recipe ideas for appetizers, sides, desserts, or even breakfast, I put together a collection of recipes from around my website for a little inspiration. Here you go!
a savory combo of mushroom, spinach, bacon, and thyme topped with cheese
refried beans & green chiles baked in a wonton wrapper topped with fresh salsa & green onion
savory cornbread with the flavorful additions of fresh rosemary & caramelized onions
puff pastry baked with slices of pear topped with peach jam and a honey whipped cream
oatmeal cookies with cinnamon, nutmeg, all spice, and ginger
a single crust pie with apples and cranberries mixed with orange zest, cinnamon and nutmeg
festive waffles with cinnamon, ginger, cloves and sweetened with molasses
muffins with all the spices of chai tea drizzled with a vanilla glaze
Hey! Hope your week is going well!
While I’m still adjusting to my new home, I thought it would be fun to go through my site and find some of my best fall recipes to put together in one post. There are a lot of good recipes that get further and further in the archives. It’s time to bring them back to the spotlight!
Surprise! I now live in Wisconsin. I didn’t mention anything on here about moving because it has been a WHIRLWIND of a thing. Like pack up in two weeks and BOOM, hubs and I apartment hunting in Wisconsin for his new job. Yay! I’m very excited for him.
My hubby is a graphic designer and he got a job in a town just north of Milwaukee. We’ve both lived in Oklahoma our whole lives and while we will always love Oklahoma, we were ready to experience life in another part of the country. So we took it! Quit our jobs, packed up, and made the long drive up North… which means I need to order snow boots. STAT. It’s been crazy at times but so far a fun adventure. :)
I was really, really going to try and post these last week but it turns out when you uproot your life and you’re in the middle of figuring out your new life, your brain doesn’t have enough bandwidth to write even a sentence. Or at least mine didn’t. And it felt insignificant to try and just write about chai spiced muffins when SO MUCH was happening in my life. It feels good to finally share it with you.
Now we can sit down to these chai spiced muffins. :)
In general, I like to keep my breakfast healthy but I cannot resist adding a little indulgence in the fall. These muffins are delightful on their own with the cozy chai spices but adding a little glaze sends them over the top.
Chai Spiced Muffins; Recipe or Not
- 2 c. all-purpose flour
- 1/2 c. brown sugar
- 2 T. ground flax, optional
- 2 t. baking powder
- 1/4 t. baking soda
- 1/4 t. salt
- scant 3 T. chai spiced tea (6 individual size tea bags), ground in a coffee or spice grinder
- 1 egg
- 1 c. milk
- 3 T. butter, melted
For the glaze:
- 1 c. powdered sugar
- 1/2 t. vanilla extract
- 2 T. milk
- pinch of salt
- sprinkle of cinnamon, optional
Preheat oven to 400º. In a mixing bowl, combine all of the dry ingredients. In a smaller bowl, combine the eggs, milk, and butter. Add the wet ingredients to the dry ingredients and stir just until combined. Evenly distribute in a greased or lined muffin pan, bake for 18-20 minutes until the muffins are starting to brown a little and a toothpick entered in the center comes out clean.
***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.
Alternate titles for this post were:
- My Current Breakfast Obsession
- Let’s Put Coconut Oil in E’rythang
- Maple & Coconut = BFF’s 4 Life
- How To Stop Hitting the Snooze Button
If you want to start your day off right, start it with a bowl of this oatmeal.
It’s difficult to describe, specifically, the taste of this oatmeal. It’s neither overly maple-y nor overly coconut-y but the blend of the two is perfectly balanced for a delightful and sweetened oatmeal. Perfectly paired with coffee, of course. ;)
Maple Coconut Oatmeal; Recipe or Not
- 1 1/3 c. rolled oats
- 2 2/3 c. milk (I used almond.)
- small pinch of salt
- 2 spoonfuls unrefined virgin coconut oil
- 4-6 T. maple syrup
In a medium pot, bring the oats, milk, and salt to a boil over medium heat. Monitor, stir, and reduce heat if needed until the oats have absorbed the liquid, about 15 minutes or so. Divide the oatmeal up in two bowls, stir in the coconut oil and maple syrup. Enjoy!
Like this recipe? Share it with a friend! And if you don’t want to miss out on any recipes, make sure you click ‘Get recipes!’ and enter your email address at the top right of the page. :)