Whole Wheat Pumpkin Donuts

After months of trial, illness, starvation, exhaustion, and many other forms of misery (encouraging post so far, Laura) – the Pilgrims and the Wampanoags came together for a great feast on what is now known as The First Thanksgiving.  These incredible people had much to celebrate, no doubt.

On their table there was an abundance of lobster, rabbit, chicken, squash, chestnuts, hickory nuts, onions, leeks, dried fruits, radishes, and cabbage – all of the traditional foods you and I always serve to our families on Thanksgiving, right?  (I always tear up a little during the carving of our traditional Thanksgiving Lobster.)

Quick question: How did the above First Thanksgiving menu give way to boxed stuffing and canned cranberry sauce that plops out onto a plate?  Don’t answer that.  But what I do what to know is this:  Where have these Whole Wheat Pumpkin Donuts been all my life?  These need to be added to everyone’s Thanksgiving menu: turkey, green bean casserole, sweet potatoes, relish tray, mashed potatoes and gravy, homemade rolls with butter, and a big, huge platter of Pumpkin Donuts.  Oh, and don’t forget the Lobster.

Whole Wheat Pumpkin Donuts with Glaze

These Pumpkin Donuts scream, “Fall is here!  Be thankful!  Inhale deeply the scent of cinnamon spice!  Eat me already!”  This is a fall treat that ranks right up there with all things amazing.  This donut recipe stirs up quickly, rolls out easily, and fries up into fantastic goodies that might make you pass out.  They are great with a cup of coffee or apple cider.

Whole Wheat Pumpkin Donuts (adapted from this recipe)

3 1/2 cups whole wheat flour (I use freshly ground hard white wheat)
4 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup sucanat (or brown sugar)
2 Tablespoons melted butter
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup pumpkin puree
Oil for frying (I recommend coconut oil or palm shortening for healthy frying)

Stir together whole wheat flour, baking powder, sea salt, ground cinnamon, nutmeg, and sucanat.  Add melted butter, eggs, vanilla, buttermilk, and pumpkin puree – mixing until all ingredients are well combined.  Roll dough on a well-floured surface.  Cut out donuts and donut holes (makes about 30 of each).

Fry dough in hot oil for about 3 minutes or until donuts are golden brown.  Drizzle with glaze and serve.

Buttermilk Glaze

2 cups powdered sugar (I use unbleached powdered sugar)
1/3 cup buttermilk
1/2 teaspoon vanilla extract

Whisk ingredients together and drizzle over warm donuts before serving.

Whole Wheat Pumpkin Donuts

What are your family’s traditional Thanksgiving foods that are a little different from the norm?  I have to admit, not only have I never had a Thanksgiving Lobster on my table, I’m not sure I’ve ever actually eaten lobster, period.  I’m a Kansas girl turned Nebraska girl.  What can I say?

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Apple Nachos ~ Quick and Easy!

Apple Nachos - Easy!

There aren’t even words to describe this treat.  But not to worry.  I can always come up with plenty of words (just ask my family full of men).  Let me see if I can come up with something…

Simple, fast, deliciously sweet, a little bit tart, sticky, drippy, caramely, chocolaty, the perfect fall treat.  There.

If you’re questioning whether or not caramely is a word or not, I declare that it definitely is.  The dictionary just doesn’t know it yet.  Don’t trust everything you don’t read.  (I don’t get paid to make sense.)  I figure, if chocolaty is a word, caramely should be too.  Also, I like to say words that get my point across whether they are real or not.  So don’t get all grammary and English languagey on me.  After all, you really want to know how to make these Apple Nachos.

How to Make Apple Nachos

Slice apples and lay them on a plate.  If you like, you can sprinkle them with lemon juice to keep them from turning brown.  Drizzle warm Homemade Caramel Sauce over the apple slices.  Sprinkle mini chocolate chips over the warm caramel sauce.  Serve immediately.

The result is a chocolaty, caramely plate of amazingness.

apple nachos

I think we can all agree that caramely should be a real adjective found in the dictionary, as should the word soccery.  What?  I used that word just yesterday to describe how our front closet almost made me pass out.  I innocently opened the closet door to throw in a pair of shoes and was met with a blast of stink that is typical in our home during soccer season.  Sweaty shin guards and wet soccer cleats, along with all the other gear - ah, the lovely scent of autumn.  I threw in the shoes and quickly slammed the door closed proclaiming, “Whoa-oh, gag me.  It smells completely soccery in there.”  Why take time to say real words in full sentences like, “The inside of this closet appears to be thick with the aroma of unpleasant apparel associated with this particular sport season in which we are all participating.”

No.  It just smells soccery.  It’s as simple as that.  When basketball season comes, the closet will become basketbally.  That’s just the truth of it.

I’m suddenly very aware that this is a terrible thing to talk about when writing a food post.  I apologize.  Sometimes, I get a little too real lifey when I write, forgetting that good food and sweaty footware should never be discussed in the same conversation.  How terribly nonproper-ish of me.

I now take your attention back to the wonderful Apple Nachos idea, whose caramely goodness brought us all here to this unlikely point of conversation.  Make these Apple Nachos.  They’ll make us all use the word caramely so much that the dictionary will have no choice but to include it.

You heard it here first.

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Hot Chocolate Souffle ~ A Recipe That Just So Happens To Naturally Be Grain Free and Dairy Free

hot chocolate souffle 2

Elias, our 12 year old, is my cookbook buddy.  Just like me, he enjoys looking through new recipes, getting food ideas, looking at the food pictures.  He’s my right hand man when it comes to finding new recipe ideas to play with.

During our past few trips to the library, Elias and I have picked up different cookbooks to look through and get ideas from.  This Hot Chocolate Soufflé is one he found recently.  He liked the look of the dessert and figured we could adapt it with our healthier ingredients pretty easily.  Obviously, he cares so much about using healthier ingredients, just like all normal 12 year old boys.  Ha. Haha. Ha. Ha.  Well, at least he knows his mom cares, and he sort of understands why.  Really, all he was concerned about was that this recipe looked like a yummy chocolate dessert.  What else matters, right?

Here’s what’s fun about this Hot Chocolate Soufflé recipe:

  • It’s very easy to make
  • It only has 4 ingredients
  • It can be made for those who need to avoid gluten and/or dairy

Hot Chocolate Soufflé

1/2 cup dark chocolate chips
1/3 cup sucanat powdered sugar
5 eggs, separated
pinch of sea salt

Separate eggs – whites and yolks – into two separate bowls.  Stir sucanat powdered sugar into the egg yolks until smooth.  In a small saucepan, melt the chocolate, stirring constantly and removing from heat immediately after chocolate has melted.  Stir melted chocolate into egg yolks and sucanat mixture.  Beat egg whites and sea salt until stiff peaks form.  Fold chocolate mixture into the egg whites until barely mixed.  Pour mixture into a 8×8 inch baking pan.  Bake in a 400° oven for about 15 minutes or until done through and through.

Grain Free, Dairy Free Hot Chocolate Souffle

These would be great for your Make-Ahead Lunch Box.  Also, I looked into where you can purchase allergy free dark chocolate chips.  Here’s what I found:

Do you like looking through cookbooks and recipes?  (Hope so – this site is full of ‘em!)

This post contains affiliate links.

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Raspberry Lemon Cream Cups ~ Perfect For Your Make-Ahead Lunch Box

The Make-Ahead Lunch Box

Allow me to introduce you to my new love, the Raspberry Lemon Cream Cup ~ Five simple ingredients, easy to make, and perfect to make ahead of time to pull out for your lunch box or table.  Add this one to our High Five Recipes collection.  Put this on your list of side dishes to go with lunch.  Hope and pray it stays in the fridge long enough to actually serve for lunch.

Yeah, I’m just saying that it may not last that long.  My first batch disappeared about 10 minutes after I made it.  Time to triple the recipe, maybe Laura?  Yes, I think so.

Raspberry Lemon Cream Cups

1 cup raspberries
20 drops stevia or 2 Tablespoons maple syrup
1 Tablespoon lemon juice
1/2 cup sour cream
2/3 cup heavy whipping cream

In a bowl, smash raspberries with a fork.  Stir in sweetener of choice, lemon juice, and sour cream.  Set aside.  In another bowl, whip the heavy whipping cream until soft peaks form.  Fold raspberry mixture into the whipped cream.  Pour into individual serving containers and chill for at least 2 hours.  (Or for 10 minutes if you are my family and can’t wait 2 incredibly long hours.)  This recipe makes 4-6 servings.

I love this side dish idea for make-ahead lunches!  If you pack lunches for work or school, this can easily be prepared in bulk and packaged for a filling treat to go with the main dish.  Pucker up – this recipe is a tart one.  That’s what makes it so good.  :)

Raspberry Lemon Cream Cups

You know what else is good?  Subbing a different variety of fruit for the raspberries.  Since we liked the Raspberry Lemon Cream Cups so much (and ate them so quickly), the following day I blended up nectarines to stir into this treat.  I can’t decide which one I like more.

Nectarine Cream Cups

1 cup pureed nectarines
20 drops stevia or 2 Tablespoons maple syrup
1/2 cup sour cream
2/3 cup heavy whipping cream

Stir pureed nectarines, sweetener of choice, and sour cream together and set aside.  In another bowl, whip the heavy whipping cream until soft peaks form.  Fold nectarine mixture into the whipped cream.  Pour into individual serving containers and chill for at least 2 hours.  This recipe makes 4-6 servings.

nectarine cream cups

These fruit cream cups are healthy, filling, and a perfect side dish to go with other Make-Ahead Lunch Box recipes like Ham and Cheese Pasta Salad or Whole Wheat Pizza Swirls.

What other fruit should we try blending into in these cream cups?

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Orange Creamsicle Recipe

Did you like the Strawberry Creamsicle recipe I shared?  How about an Orange Creamsicle recipe to add some variety?  For that matter, you can sub just about any fruit you like to make creamsicles.  Such a refreshing treat!

Orange Creamsicle Recipe

2 cups whole milk
1/2 cup orange juice concentrate
1 Tablespoon real maple syrup (or about 10 drops liquid stevia)
1 teaspoon vanilla extract

Blend all ingredients in a food processor or blender until smooth and creamy.  Pour mixture into popsicle molds or 3-ounce cups.  If using 3-ounce cups, place a popsicle stick into the middle of each after these have been in the freezer for about 30 minutes.  Freeze for about 2 hours before serving.  Makes about 12 small creamsicles.

Orange Creamsicles

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7-Minute Strawberry Ice Cream ~ Dairy Free Option

Healthy food always takes a long time to make, right?  Not at my house.  Healthy food always tastes like “health food,” right?  Oh, for real.  Healthy food always costs a lot of money, right?  Not if I can help it. 

Most of the guests I feed at my house don’t even suspect that I’m serving them healthy food.  In fact, I fed this simple Strawberry Ice Cream to someone last week, and all he knew was that I was handing him a dish full of homemade ice cream.  All he knew was that it tasted delicious, he loved it, and he asked for seconds.  He was impressed that I had “taken the time” to actually make homemade ice cream.  He had no idea it was made in 7 little minutes.  He had no idea the dessert didn’t have any added sugar (I used stevia).  He had no idea the health benefits of what he was eating.  He just thought he was eating really good ice cream.  Boom.  Score one for healthy food that doesn’t appear to be health food.

Yes, from start to finish, this ice cream just takes about seven minutes to make.  No ice cream freezer necessary – all you need is a strong blender or food processor.  By the way – those seven minutes it takes to make this treat?  Well, it’s not like it takes 7 minutes of work on my part.  I just put the ingredients into the food processor and walk away.  God bless the person who invented food processors so that I can check email while I’m making ice cream.

7-Minute Strawberry Ice Cream

4 cups (give or take) frozen strawberries
1 can (13.5 ounces) chilled coconut milk or 1 1/2 cups whole milk
1 teaspoon vanilla extract
10 drops liquid stevia or 1 Tablespoon real maple syrup or 1 Tablespoon honey

Blend all ingredients together in a food processor or blender until smooth and creamy.  Serve right away.  Makes 4-8 servings.

7-Minute Dairy Free Strawberry Ice Cream

Have you tried the Cool Pineapple Cream Dessert recipe yet?  This is pretty much the same recipe, except for the obvious switch from pineapple to strawberries.  I found that when using pineapple, I didn’t need to add anything else to sweeten the treat.  Strawberries are a little more tart, so adding a tiny bit of stevia made this perfect.

Next I plan to make this treat using frozen peaches.  Then maybe frozen blueberries.  Then frozen raspberries.

Health food?  You can keep your rice cakes.  I’m having ice cream.

What’s your favorite “healthy food” to serve that doesn’t appear to be health food?

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Strawberry Creamsicle Recipe

Strawberry Creamsicles in Muffin Tins

Tis the season to enjoy cold, sweet treats.  Tis the season to find refreshment in a frozen snack after a hard day of work or play.  Tis the season to drip syrupy red or blue food dye down the chin, staining the teeth, the tongue, and the swim shirt in the process.

No, wait.  Not that last one.  Let’s skip the food dye and syrupy fake sweetness of high fructose corn syrup, and instead enjoy a real food treat.  Although do feel free to let this Strawberry Creamsicle melt and drip down your chin.  After all, what’s summer without messy, sticky chins and swim suits?  Seriously, you should watch me eat a slice a watermelon.  It’s like I’m a three year old, slurping and grinning and ignoring the watermelon juice as it runs all the way down my neck while I stand at the kitchen sink taking bite after bite.  Hey, there’s no shame in enjoying a treat while ignoring the napkin.

Sometimes you just really don’t know what to say or do with the things I tell you about myself, do you?  Oh c’mon.  Live a little.  Grab some watermelon and make some Strawberry Creamsicles.  Grin and slurp.  Be a kid again.

Strawberry Creamsicles

2 cups frozen strawberries
2 cups whole milk (or coconut milk)
2 Tablespoons real maple syrup (or about 10 drops liquid stevia)
1 teaspoon vanilla extract

Blend all ingredients in a food processor or blender until smooth and creamy.  Pour mixture into popsicle molds or 3-ounce cups.  If using 3-ounce cups, place a popsicle stick into the middle of each.  Freeze for about 2 hours before serving.

Strawberry Creamsicles

Nothing fake – all natural sweetness, just perfect for a summer treat!  I can’t think of anything I’d rather have running down my chin.

#whoneedsnapkins  #lifestooshort  #grinandslurp

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No-Bake Chocolate Peanut Butter Cheesecake {Stevia Sweetened}

Yes, it’s another recipe with stevia.  You know you can sub real maple syrup for stevia, right?  As for me, I’m loving the non-sugar treat options.  :)  If you’d like to grab some stevia for free, here’s how to do it.

no bake chocolate peanut butter cheesecake

How did this No-Bake Chocolate Peanut Butter Cheesecake recipe come about?  It went a little something like this:

  1. It was a hot day and I didn’t want to heat up the oven to bake.
  2. I had some Chocolate Whipped Cream in the fridge and wondered what would happen if I stirred cream cheese into the bowl.
  3. I decided it would surely be great.
  4. And that peanut butter stirred in would be even better.
  5. And that all of these ingredients together would actually create a delicious cheesecake.
  6. And really, that’s about it.
  7. So that’s the end of my story.

By the way, it’s a pet-peeve of mine to see a sentence begin with the word and.  And that’s why I rarely do it.  And I feel that my 7th grade English teacher, Mrs. Heaton is surely proud of me for this.  And I’m sure you agree.

I also don’t like writing sentence fragments, but the above story made me do both.  Yes, I wrote sentence fragments that began with the word and.  I must need another piece of cheesecake.

So, No-Bake Chocolate Peanut Butter Cheesecake.  We made this for Father’s Day.  I promise that making it won’t change your grammar skills for the worse.  Worst.  Worser.  Never mind.

No Bake Chocolate Peanut Butter Cheesecake - Stevia Sweetened

No-Bake Chocolate Peanut Butter Cheesecake

1 1/2 cups heavy whipping cream
1 8-ounce package cream cheese
3/4 cup natural peanut butter (I use homemade)
1/3 cup cocoa powder
Liquid stevia to taste (I use 4 droppers-full NuNaturals brand)

Whip all ingredients together until smooth.  Spread mixture into a pie dish (with or without a crust).  Place pie in freezer for at least one hour before serving.

We found that no crust was necessary with this cheesecake, mostly because I was too lazy to make a crust.  Laziness should never help us make decisions, just like sentences should rarely begin with the word and.  But a cheesecake without a crust is still delicious.  And that’s all there is to it.

Did you make anything special for Father’s Day?  And am I the only one who doesn’t like seeing sentences begin with the word and?

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Icy Cold Milkshake Treats

I’ve been sharing quite a bit about coffee treats lately.  Iced Coffee, Homemade Chocolate Frappe, Chocolate Whipped Cream for Coffeeyum.  This is great for everyone except for those who don’t like coffee, right?  Yes, well.  This post should take care of that.

My family definitely fits into the “don’t like coffee” category of people.  In fact, they really don’t understand why I’ve suddenly started loving the stuff.  Okay by me.  It’s the one and only food/drink in this house I get all to myself.  Ha!  It’s mine.  All mine!!  (she says, lovingly.)

So for all the “don’t like coffee” people out there, including my family, who thinks my Homemade Chocolate Frappe looks really good but tastes really bad – here’s what I’ve come up with as a delicious alternative.  Icy Cold Milkshake Treats.  Instead of starting out with coffee ice cubes, simply start out with regular ice cubes.  Instead of adding cold coffee and milk, simply add cream and milk.  Instead of adding chocolate…oh wait.  We’re still adding chocolate.  Unless you want straight up vanilla.  That works too.

You’ll love how easy this is, how “real food” this is, and how it’s a treat completely void of sugar.  It doesn’t get any better.  (Unless you add coffee, but we’ve been through this already.)

Icy Cold Milkshake Treats

2 cups ice cubes
1 cup heavy whipping cream
1 cup whole milk
1 teaspoon vanilla extract
Liquid stevia to taste (I use about 10 drops NuNaturals brand)
3 Tablespoons unsweetened cocoa powder (omit if you prefer a vanilla milkshake)

Blend ingredients together until slushy-like.  Serve right away.  Makes about 3 servings.

Icy Cold Milkshake Treats

Most of the ingredients in the list are in “give or take” proportions.  You’ll figure this out if you actually try to measure 2 cups of ice cubes.  Rectangle shaped ice cubes don’t cooperate very well in a round measuring cup.

In addition, you may want your shake to be creamier, smoother, sweeter, chocolatier, or with coffee.  Oh wait.  This one doesn’t have coffee in it.  Well anyway, feel free to add more or less of any of the above listed ingredients to make this shake just what you want it to be.

As for me, I’m going to stick with the Homemade Chocolate Frappe.  And I’m going to drink the entire blender of coffee goodness all by myself because no one else in my house likes it so I don’t have to share, so ha!  (she says, with kindness.)

What do you think?  Which will you like better?  And which will your family members like better? 

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Healthy Homemade Chocolate Frappe

This recipe has nothing to do with me and everything to do with: you all totally rock.  Thank you for reading my posts and then sharing your great ideas too.  YOU are Heavenly Homemakers that I am so thankful to call friends.  Plus, you give me more delicious chocolate ideas, so of course I love you.

This recipe is a result of putting several of your comments together from both my Make Coffee Ice Cubes for Iced Coffee post and my Chocolate Whipped Cream – Perfect For Your Coffee post.  I took all of your thoughts, advice, and suggestions – put them together with my ingredients and my blender…and what did I get?  Chocolate Frappe perfection which is a completely guilt free treat on a hot day.  Or a cold day.  Or in the middle of the night.  Not really.  I sleep at night.  But I dream of this Chocolate Frappe.

Healthy Homemade Chocolate Frappe

This frappe is stevia sweetened, which means there is no sugar in this – only wholesome, real food ingredients that won’t give you a sugar rush.  Don’t like stevia?  I didn’t like it either until I learned to use it correctly.  I prefer NuNaturals Liquid Stevia (ordered through Vitacost).  Use only a few drops – too much and your drink will have a bitter aftertaste.  Get it just right and you’ll feel like you’re drinking something naughty.  Oh lovely Chocolate Frappe fantastic-ness.

Healthy Homemade Chocolate Frappe

5-8 iced coffee cubes
1/2 cup heavy whipping cream
1/2 cup milk
1/2 cup coffee (cold brewed or hot brewed then chilled)
1/2 cup (or more) Chocolate Whipped Cream

Mix ingredients in the blender until smooth.  Feel free to add more or less of any of the above ingredients.  Serve and drink immediately.  Pass out from the deliciousness.  Take joy in the non-guilty pleasure.

Some additional ideas I learned from you regarding the creation of cold coffee treats:

  • In addition to freezing coffee cubes, you can also freeze cream or milk to blend into frappe type drinks.
  • You can cold brew coffee in your French press if you have one.  I’m definitely trying this.
  • You can cold brew coffee in jars.  Well shucks, I have jars.  I can do that.
  • You can freeze tea in ice cube trays so your tea doesn’t get watered down.  This has nothing to do with coffee, but it’s worth sharing anyway because, duh.  Why didn’t I think of that?
  • We should all get together and drink coffee, or tea, or something because wouldn’t that be so much fun?

Keep on sharing – What are your favorite coffee drinks for summertime?

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