My blogger this month was Nicole, who blogs at I Am a Honey Bee. She is a lifestyle blogger who shares lots of recipes, for delicious things I want to make like Homemade Cheez-Its, Coca-Cola Carnitas, and Crockpot Cool Ranch Chicken. She is married and has a young daughter named Autumn, and they recently moved to Florida. I looooove all her Mexican-inspired recipes, and I will definitely be trying out some this summer (when I have to cook. About three weeks, people!).
For now, though, I decided to make this snack mix with half a jar of cookie butter I’ve had sitting around awhile. What’s up with that? I think I had hid it from myself because I kept eating apples with about half a cup of cookie butter for dipping … So I unearthed it from the cupboard and used the recipe to make this delicious snack! (Cookie butter is also called Biscoff, from the kind of cookies used to make it.)
Confession: I went to a discount store to shop, because it was near where I was the other day. And they didn’t have any kind of Chex, so I used plain Cheerios. I think the Chex shape soaks up the coating a little better, but any unsweetened cereal should work if you’re in a pinch!
Welcome to this month’s installment of the Secret Recipe Club! It’s always one of my favorite posts of the month. I love perusing a new blog and scouring their recipe index.
This month my assigned blog was Fit Mama Real Food. While I’m not so good at the fitness part of her title (I try!), I definitely subscribe to a real-food philosophy as much as I can with three wee ones, so I really enjoyed reading through some of Heather’s posts. Heather is has two toddlers and another baby on the way – they will all be less than 4 years apart! Well … mine are not QUITE that close together but almost. So Heather, you are in for a wild ride, but it’s super fun. I like having my kids close together in age (even if maybe it wasn’t exactly on purpose with #3). They have a great time together and play so well. My best wishes to you!
I made a few changes just to use what I had in the house already since I’m trying to not waste food I have around! I just omitted the berries, although I bet they would be incredibly delicious and add some moisture, too! I did add in lemon extract, because I had just picked some up at ALDI and I wanted them to have a big lemon punch. I also doubled the recipe, because making six donuts when there are five people in your family is never a good idea. The recipe said it would make 6, but doubled I made 18, so maybe my donut pan is just smaller? I have a Wilton one. Oh, and I didn’t have any actual lemons, so no lemon zest. We added some yellow sugar to the tops instead for decoration.
Anyway, these donuts were delicious. I don’t think my husband even guessed they are gluten-free! The grain mixture does replicate a cake donut very well, and I love that my kids are getting the nutrition of coconut flour and oats in their donuts! They were a big hit all-around. I’ll have to make Heather’s Carrot Cake Donuts next!
No one will know these donuts are gluten-free! The flour blend makes a delicious cake-type donut that is still moist and tasty. Adapted from Fit Mama Real Food.
1 c. oat flour (grind oats in blender or food processor)
1 c. brown rice flour
6 T coconut flour
2/3 c. sugar
1 tsp. salt
2 tsp. baking powder
6 T unsweetened applesauce
3/4 c. milk
6 T grapeseed or other unflavored oil
2 tsp. vanilla
1/4 c. lemon juice
1 tsp. lemon extract
6 T powdered sugar
2 T lemon juice
2 T milk
lemon zest, yellow sugar, or other topping (optional)
Preheat oven to 350F and grease donut pan well.
In a large mixing bowl, whisk together oat flour, brown rice flour, coconut flour, sugar, salt, and baking powder. In another bowl or large measuring cup, whisk together eggs, applesauce, milk, oil, and vanilla.
Pour wet ingredients into dry and mix until just incorporated. Stir in lemon juice and lemon extract.
Fill donut cavities three-fourths full, then bake 14-16 minutes, until set and a toothpick comes out mostly clean. (Do not overbake. Tops should spring back when touched.)
Let donuts cool in the pan 5 minutes before removing them to a cooling rack.
To make the glaze, whisk together powdered sugar, lemon juice, and milk. If you want a thicker icing, add more powdered sugar. Dip one side of the donuts in the glaze, then sprinkle with any desired toppings.
Remember how I said that I don’t like pumpkin spice lattes? These cookies have convinced me that I need to give them another chance. I still don’t like pumpkin-flavored brewed coffee, but maybe the extra milk and stuff makes it tolerable. Honestly, I’m not sure I’ve ever had one of the Starbucks PSLs; I just haven’t ever liked pumpkin and coffee together.
These cookies change everything!
I was baking some of my regular pumpkin cookies as a treat for my husband, who is having a crazy week at work. I started thinking about these coffee chocolate chip shortbreads I made for Bible study this weekend … and how I had some extra instant coffee hanging around … and how much people like those pumpkin spice lattes …
1 c. butter (can sub shortening or use a mixture of the two)
1 c. sugar
1 c. pumpkin puree (not pumpkin pie filling)
1 tsp. vanilla
3 T butter
1/4 c. milk
1/2 c. brown sugar
2 tsp. instant coffee granules
1 c. powdered sugar
1/2 tsp. vanilla
1 T heavy cream
Sift the first five ingredients together (flour through salt).
In a separate bowl, cream sugar and butter. Add pumpkin, egg, and vanilla. Beat well.
Add dry ingredients all at once and stir gently to form a smooth batter.
Drop by tablespoons on an ungreased cookie sheet. (I use a small cookie scoop.) Bake 12 to 14 minutes at 350.
Let rest on cookie sheets for a few minutes when they come out of the oven; then transfer to cooling racks and let cool.
Melt butter in a small saucepan over low heat. Add milk, brown sugar, and coffee granules and bring to a bubble over medium heat. Once bubbling, cook two minutes. Remove from heat and let cool completely. (I transfer to a bowl and refrigerate.)
When cool, stir powdered sugar, vanilla, and heavy cream into the sugar mixture. Spoon or drizzle over cooled cookies.