RECIPE :: Mini Glazed Baked Donuts

Donuts. Who doesn't love donuts? I LOVE donuts. Good donuts though. I mean c'mon they are sooooo good! Have you ever tried your hand at homemade donuts? You can now, as I have a recipe to share with you that not only makes one heck-of-a donut but they are also baked. Which means more you can eat. Baked = healthier, right? Right! Pair it up with a nice mug of coffee and oh my yum. 

These happen to be french vanilla flavored donuts. That also happens to be a french vanilla glaze on top of them as well. And yes, that happens to be blue sugar sprinkled on top because well . . . I thought it looked pretty. Sound good? Oh and did I mention they are mini too, so I am pretty sure that means you could eat even more! ;)

Know what else I LOVE? Target. I was there the other day, needed some coffee creamer, and I spotted these bottles and I decided to take a look. The design drew me in as it's very modern and well, I AM a designer so these things do catch my eye. Come to find out that design star David Bromstad has partnered with Coffee-mate and Target, with limited edition bottle designs inspired by coffee and Coffee-mate. David Bromstad's designed bottles (French Vanilla and Hazelnut) will be available exclusively at Target stores nationwide.

As I placed them in my cart, I had a thought. I was going to make some flavored donuts with them. AND make them to match the bottles.

 

 
Two different recipes. One BIG taste!

Glazed French Vanilla Baked Donuts

~Ingredients ~ For Donuts-

• 2 cups AP flour - sifted
• ¾ cup sugar
• 2 tsp. baking powder
• ½ tsp. salt
• 2 eggs (lightly beaten)
• ¾ cup Coffee-mate French Vanilla coffee creamer creamer
• 2 tbsp. unsalted butter, melted
• 1 tsp. vanilla extract

For French Vanilla Glaze-

• 1 cup powdered sugar
• ½ tsp. vanilla extract
• 3 tbsp. Coffee-mate French Vanilla coffee creamer creamer 

Glazed Hazelnut Baked Donuts

~Ingredients ~ For Donuts- same as above

 

For Hazelnut Glaze-

• 1 cup powdered sugar
• 3 tbsp. Coffee-mate Hazelnut coffee creamer creamer

Instructions

1. Preheat oven to 425 degrees. Spray donut pan with non-stick cooking spray
2. In medium bowl, sift together flour, sugar, baking powder, and salt. Add in coffee creamer, eggs, vanilla extract (for vanilla donuts) and butter - beat until combined.
3. Place batter into piping bag and fill doughnut pans, fill about ½ the way.
4. Bake for 5-7 minutes or until top springs back when touched. (truth: I baked these in my oven for ONLY 4 minutes - just check them & plan on low end depending on your oven)
5. Let donuts cool at least 5 minutes before glazing.
6. To make glaze- In small bowl, whisk together creamer and powdered sugar. Add vanilla extract (for vanilla donuts) and whisk until smooth. TIP: Mix in more creamer if glaze is too thick, if it gets too watery add additional powdered sugar. Use immediately.
7. Dip donuts in glaze and place on a wired rack. Let glaze dry.
8. For additional 'color' glaze, just make an extra batch of glaze but add in food color to achieve the color you wish & drizzle over glazed donuts!
9. ENJOY the delicious-ness!

Which flavor are you going to try? Just imagine, your favorite cup of coffee with Coffee-mate French Vanilla or Hazelnut coffee creamer in it plus these mini donuts! Breakfast is served!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

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RECIPE :: Simple Homemade Granola

     

Back-to-School Breakfast
by Kimberley

We all know we need to eat it. We all know it's good for us. Breakfast. I think it just might be the most "pinned" topic for back-to-school. Whether it is the morning routine or lack of appetite first thing, breakfast is hard to fit in once the school year starts. A great strategy is to pack breakfast in your child's bag, giving them something to snack on before the bell rings, or a healthy snack to start the day. 

I bake our own granola and cereals to ensure the highest quality food is going into my little one's tummies first thing in the morning. I have experimented with many granola recipes but I always come back to this one for its ease and simplicity. This basic granola allows you to add any extras that you want- nuts, dried fruit, flaked coconut, or seeds. Or stick with the basic recipe to accommodate for allergies. (Check out my Bake Like a Pro tip for really healthful cooking and baking!)

If the morning is rushed, pack this granola (which is great to eat dry with your fingers) for a morning snack and you know that your kids are starting their day with something filling and nutritious. To make it even better, pack a few of these adorable Lunch Notes by Eye Candy Creative Studio so that you can send a little love in their bag and brighten their day.

Simple Granola Recipe

(makes 8 servings; recipe can be doubled)

- In a large bowl, mix 4 cups whole rolled oats (not quick oats) with 1/2 cup honey. 

- Once mixed, add 2 teaspoons of cinnamon (or other spice such as ground ginger or pumpkin pie spice), and mix to combine. 

- Pour onto a well oiled large cookie sheet, spreading it out to allow for even baking. 

- Bake in a 300 degree preheated oven for 15 minutes, remove from oven and toss. 

- Bake for 15 minutes more, remove from oven, toss gently on pan, and allow to cool on pan. 

- Once cooled, granola can be stored in an airtight container at room temperature for up to 5 days. 

Bake Like a Pro Tip

So many baking and cooking recipes call for spraying pans and dishes with vegetable oil spray. It is such a convenient product that makes clean up much easier. However, if allergies or health concerns make you shy away from these products, there are some alternatives. I bought this pump spray bottle at my local kitchen shop. I have seen several bottles like it. It allows you to fill the bottle with the oil of your choice and then you can spray your pans. I use organic canola oil in this bottle for when I need to spray pans. It also cuts down on the cost significantly because oil is much more cost effective than the canned sprays.

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Guest Contributor: Kimberley Mulla

My Mom gave me my first cookbook when I was six years old. I have been baking & cooking ever since.

I specialize in artisan marshmallows & confections. I want to sell a product that I would feed my children. The ingredients are simple, often local, organic & fair trade as well.

I love making marshmallows. Every single one. It brings me so much joy to create something unique, tasty, and delightful.

You can follow Kimberley

facebook | twitter  | blog/website | pinterest

RECIPE:: Healthy School Muffins

Hi friends. It’s back to school time and healthy snacks for the children are on the top of my list today! A friend of mine, who also happens to homeschool her children, is always making "healthy" snacks for her children. 

She told me about these muffins that she made that used applesauce instead of butter or oil!  Sounded great!

RECIPE:  Seminary Muffins 

What I LOVE is that is uses bananas (those ones that are turning black on your counter) and applesauce. (I used an organic applesauce that had cinnamon in it)  We did not add the nuts. 

The kids love them and I love that they are getting some fruit, oats and a little chocolate in them!  

Until next time - be blessed!

Guest Contributor: Melissa Newell

Melissa Newell has been planning and executing parties for over 20 years - parties have always been a passion of hers.

 Melissa’s motto is Go Big or Go Home! She celebrates with her children every chance they get - making each day a celebration of Life!

Creativity on a budget and the attention to the smallest of details is what she is known for.

You can follow Melissa

 website

RECIPE :: Simple Sophisticated Crepes

     

Simple Sophisticated Crepes

by Kimberley 
 

Breakfast is my favourite meal. Hands down. I have an obsession with bacon, making it impossible for me to ever be a vegetarian. But everything I eat with bacon is pure goodness, like these simple crepes. 

Crepes are one of those illusive French foods that seem difficult to make, but in fact, they are actually quite simple. The batter is a runny version of pancake batter and no special tools are required. A specialty crepe pan is nice to have, but not necessary.

Whether you make these for your mom, friend, sister, or yourself, they will whip up quickly and soon you will be enjoying delectable crepes with any toppings you choose. 

I have another Bake Like a Pro Tip for you at the end of this post with 

something that is so useful, especially if you love lemons as much as I do.

Simple Crepe Recipe- makes approx 10 medium crepes

In a large bowl, whisk together 3 eggs and 1/4 cup sugar. Add 1/2 cup milk and 1/2 cup cream.

Add 1 teaspoon vanilla and the zest of 1 lemon.

Add 2/3 cup flour and whisk until there are no lumps in your batter (you can strain through a fine mesh sieve if necessary).

Heat 1 tablespoon of butter in a medium non-stick pan (or crepe pan) and swirl to coat pan.

Pour 1/2 cup batter in pan and swirl batter to create a round crepe.

Cook until lightly brown at edges and middle is set.

Carefully flip over crepe and lightly brown, for about 1 minute.

Transfer to a plate and keep warm in the oven or under a piece of parchment paper.

Serve rolled or in half with maple syrup, fruit, whipped cream, jam, or any other topping that you love.

Enjoy!

Bake Like a Pro Tip
 
Ever wonder how to zest citrus like a pro? A rasp or zester like this one is a cook and baker's friend. It allows you to create fine zest of lemons, limes, or any other citrus. Cooking and baking with citrus allows you to add intense flavour without adding liquid. Lemon zest brightens up your baking and cooking. Lime zest is amazing for topping your tarts and cakes. And you can still use your lemons and limes once they are zested. Simply store in the fridge for later.

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Guest Contributor: Kimberley Mulla

My Mom gave me my first cookbook when I was six years old. I have been baking & cooking ever since.

I specialize in artisan marshmallows & confections. I want to sell a product that I would feed my children. The ingredients are simple, often local, organic & fair trade as well.

I love making marshmallows. Every single one. It brings me so much joy to create something unique, tasty, and delightful.

You can follow Kimberley

facebook | twitter  | blog/website | pinterest