Baked Pumpkin Donuts Recipe December 16, 2021October 25, 2017 Happy Wednesday! Did you know that it’s also National Baked Pumpkin Donut Day??? Juuuuuuuuust kidding ????! I looked. It doesn’t exist. And it should, because these donuts are very deserving of their own national holiday! I mean… if there’s a “Stay Home Because You are Well Day” and a “Chicken Soup for the Soul” day (yeah, those are real), then Baked Pumpkin Donut Day should definitely be happening. In fact, let’s just declare today is National Baked Pumpkin Donut Day. Technically, it’s King Tut Day (????). But… I’m pretty sure I’d rather celebrate donuts. You? I usually prefer frying my homemade donuts. Like these copycat Krispy Kreme Donuts, or these Heavenly Hash Donuts, or these Apple Cider Donuts, or these Bacon Fried Chicken and Donuts… mmmmmmmm. But I know a lot of you are pretty wary of frying stuff, and baking donuts seems to be generally more acceptable to everyone. So I’ve been working on trying more baked donut recipes that I can share with you guys. This Chocolate Baked Cake Donut, for starters, is insanely delicious. SO GOOD. Today’s recipe marks another baked donut in the books, and you pumpkin crazies out there are going to love this one. They are soft, soft, SOFT! And full of fragrant pumpkin spice. Also: super easy. All you have to do is mix one cake mix (yellow or white) with one can of pumpkin puree and add a touch of pumpkin pie spice. Give ’em a dunk in cinnamon sugar, and you’re good to go! These donuts are delicious when warm straight out of the oven (aren’t all donuts??), and they are best eaten on the day you bake them. This isn’t really a make-ahead kind of recipe, but they’re so easy to make so that’s not really a big deal. This is the donut pan I used, it’s only about $7 on Amazon and you could have it in two days with Prime. But if you’re not looking to buy a new donut pan, you could always bake these in a muffin tin instead if you wanted. Enjoy 🙂 And Happy National Baked Pumpkin Donut Day ????.
Single Serve Brownie Batter Dip Recipe December 15, 2021August 29, 2017 If you like to lick the brownie batter bowl, you’ll love this brownie batter recipe made just for one! This brownie batter dip is INSANE you guys. It’s thick and rich, right on the money for texture and flavor. If you’re a bowl-licker, you’ve come to the right place my friend. Not only does this brownie batter dip taste just like brownie batter, and not only is it a perfectly scaled down recipe meant just for one, guess what else? It’s actually kinda, sorta healthy! WHAT?! This recipe’s key to success and star ingredient is ALMOND BUTTER. And everybody knows we need those healthy fats! Plus, this is what makes the brownie batter thick and so much like the real stuff. I was worried that the almond butter taste would be overpowering, but not so. The other ingredients balance out perfectly. The sweetener? Honey. Also a major player in the texture game. And, of course, we’ve got flour, cocoa powder, salt, and vanilla. All major components to real brownie batter. I also added mini chocolate chips and walnuts, because I need a little crunchy ????. PS- If you’re concerned about eating raw flour, you can heat treat it in the oven before using it. Eat it as a dip with apples, pretzels, graham crackers, and strawberries. Or just grab a spoon and dig in. I won’t judge ????.
Horchata Recipe December 15, 2021June 5, 2017 Horchata is THE drink to make this summer! It combines rice, almonds, cinnamon, and a little natural stevia for a refreshing, family-friendly summer drink. This post is brought to you by Wholesome Organic® Stevia. Hands up if you’re ready for summer vacation?! We SO are. More than anything, I can’t wait for lazy summer afternoons that don’t involve waking up my napping toddler to rush out the door and drive 25 minutes to get to carpool. It may not sound very glamorous, but it’s what I’m looking forward to the most. Hands down. Speaking of lazy summer afternoons.. I can’t think of a better way to spend one than poolside with an ice cold glass of homemade horchata in hand. And by poolside, I obviously mean the little round, plastic, blue monstrosity in my backyard that currently holds as many popsicle wrappers and dirt piles as it does actual “pool water.” But whatever. Back to ice cold homemade horchata. Have you ever had horchata? And have you ever made horchata? I was shocked at how easy the entire process is. Really, the most important part is just remembering that you’ll need to start about 12 hours ahead of when you actually want to serve it. Which isn’t as crazy as it sounds. Just start soaking the rice and almonds before you go to bed. By the time you wake up, here’s what you’ll have left to do: Blend everything up. And strain out the pulp. All you really need is a sieve and a cheesecloth. I actually didn’t even use a cheesecloth– I used a flour sack towel that I always have on hand. It does the job just as well. This is what my setup looked like: As you can see, I simply placed the cloth over the my pitcher and placed the sieve over it. As I went through the straining process, things moved around a little bit, but nothing major changed. I eventually liked holding the sieve in my hand better than fitting into the top of the pitcher. And I actually switched to a slightly bigger sieve as well. Overall, it was SUPER easy. Much more doable than I ever knew horchata could be! One of the best things about making your own horchata is that you can control the sweetener. Instead of using regular sugar (you’d need about 1/2 a cup in this recipe!), I used 3/4 tsp of Wholesome Organic® Stevia. Stevia has always been kind of a hit or miss thing for me. I really can’t tolerate most brands, quite honestly. But Wholesome Organic® Stevia doesn’t have that bitter aftertaste that a lot of other stevia sweeteners do. It has no calories and no glycemic impact, which makes it great for people who are watching their calorie intake or controlling blood sugars. It’s important to remember that stevia does not equal sugar cup for cup. You can use a LOT less stevia when subbing for sugar. I like about a teaspoon of Wholesome Organic® Stevia for every half cup of sugar. I think you have to play around with it a little, just to find out what YOU like best. Enjoy this recipe (be poolside or otherwise ;)! And be sure to visit Wholesome Organic® Stevia to say hi and grab a coupon.
White Chocolate Snickerdoodle Pudding Mousse Recipe December 15, 2021June 6, 2016 This quick and easy mousse looks fancy, but it’s actually SO quick and easy to make! This easy version of mousse has long since been one of my favorite go-to desserts. Not only is it delicious, but it’s super duper quick and easy, cheap, fairly diet friendly, and really versatile. There are so many different ways to make it! Plus, I almost always have all the ingredients on hand, so it’s a great recipe to keep in your back pocket for dessert in a pinch. If that’s not a win all over, then I don’t know what is! The ingredient list is pretty simple. And really short. Instant pudding mix (white chocolate flavored for this snickerdoodle variation). Fat free milk. 8 ounces Cool Whip. And for this version you’ll also need cinnamon, white chocolate, and (optional) snickerdoodle cookies. White chocolate and cinnamon is one of my all-time favorite flavor combinations. If you love it as much as I do, you MUST make these White Chocolate Snickerdoodle Pudding Cookies and these White Chocolate Covered Pretzel Snickerdoodles. They’re both ah-mazing! But when you don’t have time for cookies, this mousse will do the trick ????. Enjoy! And PS- if you want an easy way to make sweet chocolate curls like I did, use this tutorial from I Am Baker. It made chocolate curling a breeze!