Archive for the ‘Breakfast’ Category

Mrs. Butterworth Sweet-Stakes Giveaway & Gluten-Free Overnight Waffles

Thursday, March 27th, 2014

Mrs. Butterworth Sweet-Stakes Giveaway

*This post is sponsored by Mrs. Butterworth

I am excited to share with you that I have partnered with Mrs. Butterworth today for a fun family prize pack giveaway and to share about their sweet-stakes they are hosting for their fans through April 30th!  Lucky for us, I am not only giving away a prize pack for our MomAdvice readers, but I am showing you a fun new recipe you can try to put that wonderful prize pack to work in your kitchen.

Mrs. Butterworth Sweet-Stakes Giveaway

This month, Mrs. Butterworth’s has teamed up with Busch Gardens to generate some more fun around the dinner table. They have launched a Family Fun Sweet-stakes where you can enter to win a trip to one of the Busch Garden parks.  You can read all about their fun contest here! This contest inspired me so much that I knew I had to head to my kitchen and create something in honor of it.

I have always been a syrup-loving girl. For years, we have made it a family tradition to indulge in, what we lovingly call, “Jazzy Sunday.” Jazzy Sunday amounts to throwing on a few jazz records and making waffles and pancakes drenched in syrup for a delicious Sunday brunch.

With eating gluten-free, I have found that it takes a lot of practice to replicate my favorite pancake and waffle recipes.  I began to think about the fluffiest waffles I had ever made and it was an overnight waffle recipe that my best friend shared with me years ago. I started wondering if I could replicate this with a gluten-free waffle recipe. Low and behold, after a few experiments, I found it is possible to make fluffy-as-air waffles with the overnight technique of warm milk, frothy yeast, and easy all-purpose gluten-free flour.

The batter is still dense, but it yields a fluffy waffle that no one will ever know is missing the gluten. When topped with fresh berries and Mrs. Butterworth’s Syrup, it is truly a Sunday treat that will make your own, “Jazzy Sunday,” complete.

Mrs. Butterworth Sweet-Stakes Giveaway

In honor of this fun contest, Mrs. Butterworth’s gave me a Family Fun Breakfast Kit that include goodies from Mrs. Butterworth’s and Busch Gardens, as well as jungle animal-themed pancake pans, perfect for the explorer in the family. If you don’t win it here though, they will also be giving away a Family Fun Breakfast kits every two weeks during this contest so there are some great chances you can win there too!

Enter our giveaway of one Family Fun Breakfast Kit using our Rafflecopter widget below and let us know one of your favorite breakfast traditions and LIKE Mrs. Butterworth’s for an additional entry! I will be selecting one winner on April 3rd so be sure to get those entries in! Grab the recipe for Gluten-Free Overnight Waffles below! 

Gluten-Free Overnight Waffles

Mrs. Butterworth Sweet-Stakes Giveaway & Gluten-Free Overnight Waffles
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A light, fluffy, and super delicious overnight waffle recipe that is also gluten-free!
Ingredients
  • 2¼ cups milk (or dairy substitute)
  • 2.25 teaspoons yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ cup butter (1 stick)
  • 2 cups all-purpose gluten-free flour (I used Better Batter in this)
  • 2 eggs, beaten
  • ¼ teaspoon baking soda
  • 2 teaspoons vanilla, gluten-free
Instructions
  1. Warm milk and butter in a medium saucepan over low heat just until the butter melts.
  2. Remove from the heat and allow to cool. Once to a lukewarm temperature, add dry yeast and sugar to the milk and let sit until the yeast is bubbly, about 5 minutes.
  3. Pour the liquid into a large container with a tight fitting lid.
  4. Add the salt and flour, mixing until smooth.
  5. Cover tightly and keep at room temperature overnight (don’t refrigerate).
  6. When you are ready to cook the waffles, preheat waffle griddle, stir in the beaten eggs, baking soda and vanilla.
  7. Pour ⅔ cup of the batter on the griddle (or enough to cover the surface) and bake until golden.
  8. Serve with fresh fruit and Mrs. Butterworth’s Syrup.
Recipe Slightly Adapted from About.com.

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Gluten-Free Pancakes (With A Better Batter Coupon Code)

Tuesday, March 4th, 2014

Gluten-Free Pancakes from MomAdvice.com.

If there is one thing this girl loves, it is pancakes. Today I am sharing a recipe for gluten-free pancakes that taste as light and fluffy as our gluten-filled variety, but are perfect for creating for those who cannot tolerate gluten.

Gluten-Free Pancakes from MomAdvice.com.

Fluffy gluten-free pancakes are easier to create than you might think, it just requires the right measurements, a good flour, and a little milk on hand if your batter gets too thick. Before we made the switch to gluten-free, I loved to throw wheat germ into our hearty wheat-filled pancake. No wonder I felt so awful after our Sunday brunches!

Now we have substituted our wheat love-fest with flax seed in our pantry for our pancakes and energy bites, a deliciously healthy addition to just about anything, and still get that taste and texture that I love.  As with all my favorite pancake recipes, it is laced with cinnamon and vanilla while these pancakes get their sweetness from a little honey.

Gluten-Free Pancakes from MomAdvice.com.When I first discovered that I had to go gluten-free, my best friend recommended a book called, “Gluten-Free on a Shoestring.” (affiliate link) I treated myself to the cookbook for Christmas and loved that the author relied upon one all-purpose mix to make almost all of her recipes.

I placed my first order for Better Batter after reading it and started testing recipes with this cup-for-cup substitute shortly after buying it. None of us could believe how good everything had tasted and with very little adjustments in our favorite family recipes.

I immediately wrote the company and asked if they might be interested in a partnership. I truly believe in their product and how it can help beginner gluten-free chefs overcome their difficulties with baking. Not only did they send me some products for our recipes, but they also are offering valuable coupon codes for our readers to try their flour too.

Not only does the flour perform well, but it is much more affordable than other flours on the market. You can even buy their product in bulk to snag additional savings.

What are the Ingredients In This Flour?

The flour I have featured today is an an all-purpose flour substitute that you can use as a cup-for-cup substitute in your recipes. The packaging states that it contains: Rice flour, brown rice flour, tapioca starch, potato starch, potato flour, xanthan gum, and pectin (lemon derivative). It is the blend of these flours that makes it such a great performer in baking recipes. I hope that helps!

How Can I Save Money On This Flour?

I truly believe you will love this flour and am so excited that Better Batter is sharing some coupon codes with our readers to help them save even more. This month you can use the coupon code XNF6EBYK4JRT for $8 off ANY SIZE ORDER.

That’s right, I said ANY SIZE! 

I hope you can take advantage of the savings and can enjoy a stack of these delicious pancakes in your home!

Gluten-Free Pancakes from MomAdvice.com.

Gluten-Free Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
You won’t even miss the gluten with this delicious pancake recipe. Be sure to double your recipe so you can enjoy these all week long!
Ingredients
  • 2 cups Better Batter All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons flax (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons honey
  • 2 eggs, lightly beaten & at room temperature
  • 6 tablespoons unsalted butter, melted and cooled
  • 2½ cups milk (or milk substitute)
Instructions
  1. Heat your griddle or nonstick pan and coat generously with butter.
  2. In a large bowl, place the flour, baking powder, baking soda, flax, cinnamon, and salt in and whisk to combine.
  3. Create a well in the center of the dry ingredients, and add the eggs, butter and milk, one at a time, blending well after each addition. Add vanilla and honey and continue to mix until the batter comes together and there are no lumps.
  4. Working quickly, ladle the pancake batter on the griddle surface, and allow to sit until bubbles begin to appear on the surface (2 to 3 minutes). Flip and continue cooking for another 1 to 2 minutes, or until the underside is browned.
  5. Remember that your batter thickens as it stands and may require more milk to keep your batter in a pourable consistency.
  6. Serve with fresh fruit and maple syrup.

 

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21 Easy Slow Cooker Meals

Tuesday, February 18th, 2014

21 Easy Slow Cooker Meals from MomAdvice.com

I have a confession to make. I am addicted to my slow cooker! Today I want to share 21 of our favorite slow-cooker meal recipes that you can create and enjoy all month long. These recipes are a few of our tried and trues over the years on MomAdvice and will make your week go oh-so-much smoother!

I believe that the slow cooker can be every mother’s best friend. What could be easier than throwing in a few ingredients, plugging it in, and then going about your day, without the worries of needing to figure out what everyone is going to eat for dinner?

Ninja Cooker

Truth be told, I have moved up in the slow cooking world and am now madly in love with my Ninja Cooker. I use it almost daily and love that I don’t have to dirty my stove or skillets to brown my meat anymore. I would definitely add that one to your next holiday wish list! You can read more of my thoughts on that over here.

In honor of this kitchen gadget, I have put together a month’s worth of meals using your slow cooker. Each of these meals will have a recipe and tips for making your dinner hour go more smoothly. Keep in mind that many of the recipes accommodate six to eight people so you may be able to cover (at least) a month’s worth of meals.

Slow Cooker Honey Bourbon Chicken Wings

Slow Cooker Honey Bourbon Wings

 

Side Ideas- Fresh veggies & blue cheese dressing for dipping, steamed broccoli, and fresh fruit.

Slow Cooker Stuffed Green Pepper Soup

Stuffed Green Pepper Soup

Side Ideas- Pumpkin Cornbread Muffins & Salad

 Sticky Chicken Recipe

1 tbsp salt

2 tsp paprika

2 tsp dried oregano leaves

2 tsp dried thyme leaves

1 tsp pepper

1 tsp garlic salt

3 lb roasting chicken

1 cup chopped onion

In a small bowl, combine all ingredients except chicken and onion. Rub herb mixture inside and outside of chicken. Place in food storage bag; seal bag. Refrigerate overnight. Remove chicken from bag; stuff with onion. Place in crockpot on low 6-8 hours; high 2-4 hours. Chicken juices should run clear and chicken reaches 180*. Let stand 15 minutes before carving.

Side Ideas- Mashed Potatoes & Corn

Pot Roast Italiano

Pot Roast Italiano

 

Side Ideas- Roasted Green Beans & Orzo Pasta
Tortellini & Turkey Divine

 Tortellini & Turkey Divine

1 1/2 pounds Italian sausage turkey

2 clove garlic– minced

2 small onions– chopped

2 cans whole peeled tomatoes- 16 ounce cans

1 1/4 cups dry red wine

5 cups beef broth

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 zucchini- sliced

1 green bell pepper- chopped

3 tablespoons chopped fresh parsley

1 package cheese-filled tortellini

 

In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons. Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley. Cover, and cook on Low for 4 to 6 hours. Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

Side Ideas- Salad & Fresh Fruit

Slow Cooked Italian Beef

Italian Beef Sandwiches

Side Ideas- Oven Fries & Apple Slices

Sloppy Joes

 Side Ideas- Tortilla Chips & Carrot Sticks

Pumpkin Chili

Pumpkin Chili

Side Ideas- Pumpkin Cornbread Muffins & Fresh Fruit

Slow Cooker Beef Stew

Slow Cooker Beef Stew

2 pounds beef stew meat – cubed

2.5 cups carrots

2.5 cups potatoes

1 cup celery

1 can diced tomatoes – with the juice poured in

1 can beef broth

1 cup water

1 tsp ground mustard

3 sprigs rosemary

Put beef in a zipper bag with a 1/4 cup of flour and toss to coat. Brown the meat in a skillet and place on the bottom of the crock pot. Coarsely chop vegetables and place on top of the meat. Pour in the can of diced tomatoes with juice, can of beef broth, water, and ground mustard. Place sprigs of rosemary on top and cook on high for four hours or on low for six to eight hours.

Side Ideas-  Make your own salad bar!

Slow Cooked Apple Oatmeal

Slow Cooked Honeycrisp Apple Oatmeal

 

Side Ideas-  Create your own oatmeal toppings bar and serve with green smoothies.

3-Ingredient Chicken Tacos

3-Ingredient Slow Cooked Chicken Tacos

1 package taco seasoning mix

1 cup chicken broth

1 pound chicken breasts – boneless & skinless frozen chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in slow cooker and pour broth over them. Cook on LOW for 5 hours. With two forks, shred the chicken meat into bite-size pieces. Serve with your favorite taco toppings.

Side Ideas- Roasted Corn Salsa With Tortilla Chips

Slow Cooker Spaghetti Sauce

Slow Cooker Spaghetti Sauce

1 package Italian Turkey Sausage – mild

2 cans crushed tomatoes

1 can petite diced tomatoes

1 can tomato paste

½ cup beef broth

Brown the turkey sausage in a large skillet. Place cooked sausage in the bottom of the slow cooker. Pour over the sausage all of the other ingredients, including any of your own Italian seasonings. Cook sauce on low for six hours or on high for three to four hours. Serve over your favorite pasta.

Pulled Pork Stuffed Sweet Potatoes

Pulled Pork Stuffed Sweet Potatoes

 

Side Ideas- Lemony Spinach & Tomato Quinoa Salad & Carrot Sticks

Mongolian Beef

 Mongolian Beef 

 

Note- to make this in your slow cooker, brown the beef and then heat all the ingredients together on LOW for four hours.

Side Ideas- Brown Rice & Steamed Broccoli

Slow Cooker Chicken BBQ Sandwiches

 

Side Ideas- Shoestring Oven Fries & Carrot Sticks

Taco Soup

1 pound ground turkey

1 can chili beans with liquid

1 can kidney beans with liquid

1 can whole kernel corn with liquid

2 cans diced tomatoes

1 can tomato sauce

2 cups water

1 package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain & set aside. Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, & taco seasoning mix in a slow cooker. Mix to blend and cook on Low setting for eight hours.

Side Ideas-  Roasted Corn Salsa With Tortilla Chips

Chicken Italiano

Chicken Italiano

 

Side Ideas- Spaghetti & a DIY Salad Bar

 Breakfast Casserole

Note- I recommend doing this one using this technique to prevent burning and even cooking.

1 pound turkey sausage – sweet or spicy

1 teaspoon mustard powder

1/2 teaspoon salt

4 eggs, beaten

2 cups milk

6 slices white bread – toasted and cut into cubes

8 ounces shredded Cheddar cheese

Crumble sausage and cook thoroughly. Drain meat. In a large bowl, mix all ingredients together evenly. Place the casserole in the fridge overnight. In the morning put in the slow cooker for four hours on high or six hours on low.

Side Ideas- Fresh Fruit & Grapefruit Halves

Gluten-Free Orange Chicken

Orange Chicken

 

Note to make this in your slow cooker, brown the chicken and then heat all the ingredients together on LOW for two-four hours.

Side Ideas- Brown Rice & Steamed Broccoli

Chicken Lasagna Florentine

2 cans cream of chicken soup – (10-3/4-oz) reduced-fat, reduced-sodium, undiluted

1 package frozen chopped spinach, thawed, and squeezed dry (10 ounces)

9 oz chicken – diced cooked chicken (two small or one large boneless skinless chicken breast)

8 oz sour cream – low-fat

1 cup milk

2 oz grated parmesan – (1/2 cup)

1/3 cup onion – chopped

1/2 tsp salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

9 uncooked lasagna noodles

1 cup mozzarella cheese – (4 oz) shredded part-skim

Combine first 10 ingredients in large bowl.

Spread about 1/4 cup sauce in bottom of a 5-quart slow cooker coated with cooking spray. Add 3 uncooked lasagna noodles, breaking noodles in half as necessary to fit slow cooker. Spread one-third of chicken mixture over noodles, sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half of remaining chicken mixture, and 1/3 cup mozzarella. Top with remaining noodles and chicken mixture; sprinkle with remaining 1/3 cup mozzarella cheese.

Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 5 hours or until pasta is done.

Side Ideas- Roasted Green Beans & Grapes

 

Slow Cooker Lemon Chicken

3 pound chicken – whole or pieces

1 tsp dried oregano

½ teaspoon dried rosemary

garlic cloves – minced

2 tablespoons butter

¼ cup sherry wine or chicken broth

¼ cup lemon juice

Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crockpot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker. Cover, cook on low for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.

Side Ideas- Have two slow cookers? Try our easy Slow Cooker Mashed Potatoes!

Feel free to share your favorite slow cooker recipes below! I’d love to add them to our list!

This post contains affiliate links.

Gluten-Free Olympic Doughnuts

Thursday, February 6th, 2014

Gluten-Free Olympic Doughnuts from MomAdvice.com.

If there is one thing you know our family loves it is doughnuts. In honor of the upcoming Olympics, I am sharing a delicious gluten-free baked doughnut recipe that you can bake up as a treat for those opening ceremonies. This gluten-free doughnut recipe is as easy to put together as our other wonderful doughnut recipes and are so fun to decorate for the holiday.

Today’s project is sponsored by Walmart. Almost everything you need for this project can be found at their store!

Gluten-Free Olympic Doughnuts from MomAdvice.com.

One thing you will need to create these doughnuts is a doughnut pan. When I first started baking doughnuts, you had to order an item like this online and through specialty shops. Now you can find it right on the shelves at Walmart, in the same aisle as your cookie sheets & baking pans. The price on their Wilton doughnut pans is $7.19.  I have two of them because most recipes yield 10-12 doughnuts and it saves me time in the kitchen. These two pans have paid for themselves over and over again for our occasional sweet weekend treat!

Because I am new to gluten-free baking, I am using a gluten-free all-purpose mix to save me time in the kitchen. I bought a batch of Better Batter for my pantry and I have found that it is yielding impressive results for all of my baking needs. Buying it online from the company in bulk has saved me some money and storage in my pantry, thanks to not needing to buy multiple flours to blend. The bonus is that this mix does contain the Xanthan gum right in it. If your mix does not contain this, you will need to add that ingredient separately.

These doughnuts are light, fluffy, & sweet. The first things my kids remarked on was the spice in them. Although there is just a pinch of nutmeg, this ingredient really pulls through in the doughnut. For non-Olympic doughnut events, a sprinkle of powdered sugar on these is a delightful morning treat.

Gluten_Free_Baked_Olympic_Doughnuts-5

To make your Olympic-themed glazes, I simply made one batch of my favorite glaze and then added food coloring to each dish to reach the desired color. To achieve your black, if you are just working with a standard set of food colorings, equal portions of blue, yellow, and red will help achieve the color you are after.

Gluten_Free_Baked_Olympic_Doughnuts-4 Looking For More Fun Ideas to Celebrate the Olympics? Let’s take a peek at some more fun (and frugal!) ideas!

Fun Ways to Celebrate the Olympics

Olympic Medal Cookies

What could be sweeter than receiving an Olympic medal? How about an Olympic Medal filled with a cookie? AlphaMom offers this sweet little Olympic craft to do with your little ones. Stumped for a cookie idea?  I highly recommend an Oatmeal Chocolate Chip Sea Salt Cookie for your medal filling!

Olympic T-Shirts

Dress up a white t-shirt to dress up for the Olympic games. with a simple painted ring pattern on an inexpensive thrift store shirt, this is a craft that is easy enough to do with kids of all ages. Kate’s Creative Space offers this fun craft idea to her readers to celebrate the games.

DIY Olympic Torch

What child doesn’t dream of carrying around their very own Olympic torch. Hoosier Homemade showcases a fun craft that you can do to create your very own Olympic torch made from some commonly found items at your local craft store.

Olympics Party Fun

Why not throw a party for your family or for a group of families to celebrate the Olympics? A Small Snippet has you covered with everything from patriotic foods to great Olympic game ideas to play together, to fun ideas for decorations that don’t cost a lot.

 Olympic Torches Made From Recyclables

If hitting your craft store for supplies to make an Olympic torch isn’t in your budget, this Olympic Torch from The Idea Room is made from common items you have in your home and recyclables. These torches are made from a paper plate, a paper towel roll, and red & gold tissue paper. This is one that even the smallest child can do. Be sure to lift these high and participate in your own round of fun family Olympic games.

Olympic Rings Necklace

Even moms can jump in on the Olympic excitement with this cute craft, from Remarkably Domestic, for an Olympic Rings Necklace. This necklace is made from simple rings covered in Chinese knotting cord to create those Olympic rings everyone loves so much. This would be a fun craft to do while watching your favorite games this year!

However you celebrate the Olympic games this year, I hope this post inspires you for your Olympic game watching!

Gluten-Free Olympic Doughnuts
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
These gluten-free doughnuts are so easy to make and can be a fun snack to share while watching the opening ceremony this year!
Ingredients
  • 1½ cups all-purpose gluten-free powder (I recommend Better Batter Flour)
  • 1 cup sugar (next time I may adjust to ¾ cup sugar)
  • 2 teaspoons baking powder
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ¼ cup canola oil
  • ½ cup whole milk
  • 1 teaspoon vanilla
  • 1 cup confectioners sugar
  • 2 tablespoons hot water
  • ½ teaspoon vanilla, butter, or almond extract
  • Betty Crocker Food Coloring Set (over in the baking aisle)
Instructions
  1. Preheat the oven to 350º and spray two nonstick 6-cavity doughnut pans with nonstick cooking spray.
  2. In a large bowl, whisk the flour with the sugar, baking powder, nutmeg and salt
  3. In a medium bowl, whisk the eggs with the oil and milk until smooth; add to the flour mixture and whisk until combined.
  4. Spoon the batter into 10 cavities of the prepared doughnut pans until about three-quarters full. Bake for 18 to 20 minutes, until a toothpick inserted in the center of a doughnut comes out clean.
  5. Let the doughnuts cool.
  6. In a bowl, mix together the confectioners sugar, hot water, and flavoring. Divide the glaze into five bowls and create your colors for the doughnuts. Dip or spoon the glaze over the doughnuts and allow the glaze to harden.

 

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Coconut Lime Raised Doughnut Recipe

Monday, February 3rd, 2014

From our food contributor, Shaina Olmanson.

Can I say that you are in for one of the biggest treats ever? Shaina, from Food For My Family, is one of my foodie idols and I cannot believe she is going to be sharing her voice here on MomAdvice as a regular contributor! Her photos are always a delight for the eyes and her whole foods philosophy on a budget is just why I selected her to share with you.  

Coconut Lime Raised Doughnut #recipe via MomAdvice.com

I can count on one hand the number of times we’ve gone out for doughnuts in any given year. It’s a once-in-a-while treat, a special outing. There’s something about walking into a doughnut shop, the bell on the door tinkling after you. In a case behind the glass you find soft fried dough rolled in sugar crystals or glazed with a sparkling gleam, the warm air carried under your nose with the distinct softness of melting sugar and browning dough.

Doughnuts are winter foods, best consumed when frosty air is blowing outside. A doughnut and a cup of coffee or cocoa somehow makes the world feel warmer, the walls lean in a bit tighter to hug you in the center of this pocket of comfort you’ve created.

It was this idea, this contentedness that I chased on a day off school with my kids. Doughnuts are all about waiting and patience, but the payoff at the end is worth every second it takes to get there.

Coconut Lime Raised Doughnut #recipe via MomAdvice.com

We gathered in the kitchen, all arms and hands and bodies huddled around the mixer, each measuring and dumping one ingredient after another to form the dough, soft and supple. In our hands we worked it before tucking it away as they went to play. Soon it was time for the shaping, and with a special cutter in hand, they each formed the rings and placed them on a baking sheet so we could again wait as they puffed in their warmed-oven home.

When the time came, in a bit of oil we fried each one to a golden perfection, our home instantly mirroring that doughnut shop smell. Small fingers ran through sugar as doughnut holes were rolled until coated. We stirred together glazes and dipped them in before sprinkling them with all manner of pantry goodies, licking the drips from fingertips.

Tips for doughnuts with your kids:

  • Have them measure and mix.
  • Teach little arms how to knead.
  • Rolling balls and cutting doughnuts is a fun and exciting job.
  • Leave the frying to the big kids and the adults.
  • Decorating is definitely a kid-approved job.
  • Eating is a family affair.

Coconut Lime Raised Doughnut #recipe via MomAdvice.com

These doughnuts are dipped in a lime-kissed glaze and covered in crisp coconut flakes. You can simply roll slightly cooled doughnuts in granulated sugar for a more classic take, or you could get fancy and make filled doughnuts and long johns with this same dough recipe.

Coconut Lime Raised Doughnut Recipe
Author: 
Recipe type: breakfast, dessert
Serves: 10
 
Raised doughnuts with a lime-kissed glaze, sprinkled with coconut flakes.
Ingredients
  • 5 tablespoons water
  • ⅓ cup buttermilk, room temperature
  • 1 egg, room temperature
  • 5 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose or einkorn flour
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 2¼ teaspoons yeast
  • 16 ounces organic palm oil or other oil for frying
  • 1 cup powdered sugar
  • 2-3 teaspoons lime juice
  • ½ cup unsweetened coconut flakes
Instructions
  1. In a large bowl or the bowl of a stand mixer, combine the water, buttermilk, egg, melted butter, and the vanilla. Beat until well mixed.
  2. Add in the flour, sugar, salt, and yeast, and mix with your hands or using a dough hook on the stand mixer until a soft dough forms. Remove the dough from the bowl and knead 10 – 11 times for the dough to come together.
  3. Return the dough in the bowl and cover with a towel or piece of plastic wrap. Place the bowl in a warm place to rise until the dough is doubled. Cut 20 or so 4-5″ squares of parchment paper while you wait.
  4. Once the dough has doubled, remove it from the bowl and roll it to about 1½” thick. Cut 3-4″ rings from the dough. Place each ring on a small square of parchment. Place the dough rings on baking sheets and cover loosely. Place doughnuts holes 3-4 on each piece of parchment.
  5. Once all the doughnuts have been cut and covered, let them rise for at least one hour until they have puffed considerably.
  6. In a high-sided, heavy-bottomed pan heat the oil to 350º F. Once the oil is hot, add in the doughnuts, about four at a time. Fry for 2-3 minutes per side, until golden brown.
  7. Remove the doughnuts to a baking rack to drain and cool slightly.
  8. In a shallow bowl, mix together the powdered sugar and the lime juice, starting with 2 teaspoons until a thick but still fluid consistency is reached. Dip the top of each doughnut into the glaze. Immediately sprinkle with coconut flakes and allow to set.

Coconut Lime Raised Doughnut #recipe via MomAdvice.com

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Sausage & Vegetable Frittata

Sunday, December 29th, 2013

Easy Sausage & Vegetable Frittata from MomAdvice.com.

Happy holidays, everyone! I can’t believe another new year is upon us!  Today I want to share with you an easy sausage & vegetable frittata recipe that just so happens to be both dairy-free & gluten free. This easy frittata has become my go-to dish this week as I transition into some new healthy eating habits.

First, I just want to thank you all for the kind & supportive words you shared on yesterday’s post. It helped me to reaffirm that the direction we are headed in is a good one. Change is hard, both as someone who has always had creative control and as a reader, but I am hoping these changes will bring in a whole new audience and give me some time to focus on growing our website.

I will admit that one the hardest switches for me, since giving up gluten, has been figuring out what to eat for breakfast. I am not much of a breakfast eater and every morning I would have a slice of bread smeared with peanut butter and then head to the gym. Although I picked up a loaf or two of gluten-free bread (and am considering testing out some recipes for my own),  I am still acquiring a taste for bread that tastes like cardboard. It just does to me, but I understand that I will adapt at some point!  I also have to admit that I find it a lot less filling than the whole grain toast I used to eat so I have been looking for alternatives that would jumpstart my morning without being hungry an hour later.

Easy Sausage & Vegetable Frittata-4

This frittata recipe fits the bill perfectly and I am able to use up whatever we have in our vegetable crisper to make a unique combination so I don’t get bored. The best part about this frittata though is that it reheats beautifully for those days when I am struggling to figure out what to eat in the afternoon or for a quick weeknight dinner paired with a salad. I will admit, I ate an entire one in the span of 24 hours. I feel nourished, full, and it is so easy to make.

This was the first time I used shredded sweet potatoes in a frittata. Have you ever tried that? Using the same technique as my laundry detergent recipe, you just use the cheese grater on your food processor to create shredded sweet potato hash. Although the flavor is mild, I found that it acted well as a binder with the absence of cheese in this one.

If you are cooking in a cast iron skillet (this is the inexpensive one I use- affiliate link!), you may need to cook it a tad longer. That being said, the cast iron skillet is my new best friend for fast frittatas and using it reminds me of many a morning of bacon & eggs in my Southern great-grandmother’s kitchen.

This is my new favorite dish and I am planning to make another one today- I really love it that much! I hope you love this one too!

amy_signature Easy Sausage & Vegetable Frittata

Sausage & Vegetable Frittata
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
I love this easy one pan frittata for a delicious brunch or for lunch paired with a salad. The best part is that it is a gluten-free & dairy-free treat that can be enjoyed by all! Don’t be limited to these ingredients though. Check your vegetable crisper and incorporate any types of veggies (or meats) that you need to use up for a unique combination of your own.
Ingredients
  • 2 tablespoons coconut oil
  • ½ pound Italian sausage, uncooked
  • 1 small sweet potato, scrubbed and shredded (1 cup). I use my food processor for shredding these.
  • 1 red bell pepper, diced
  • 8 eggs
  • 1 teaspoon milk (or milk alternative like coconut, rice, or almond milk)
  • ½ teaspoon salt
  • 2 Roma tomatoes sliced
  • Handful of fresh Italian Parsley, chopped
Instructions
  1. Preheat the oven to 350 degrees.
  2. Heat the oil in an oven-safe skillet over medium heat.
  3. Add the sausage, sweet potato, and red pepper and cook these four 4 minutes.
  4. Beat the eggs with the milk. Season with salt. Pour these into the skillet and cook for three minutes, stirring when first adding to combine all the ingredients.
  5. Sprinkle the frittata with fresh parsley and then arrange the tomato slices in a circular pattern on top of the eggs.
  6. Place the frittata in the oven and bake for 12-15 minutes.

Adapted from Against All Grain (affiliate)

 

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Participating for the first time in this week’s gluten-free recipe round-up on Musings of a Housewife!

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Easy Christmas Tree Cinnamon Rolls

Tuesday, December 3rd, 2013

Easy Christmas Tree Cinnamon Rolls from MomAdvice.com.

Ever since my children were small we have had a tradition of making a Cinnamon Roll Christmas Tree. The best part about this tradition is that it is fast to create, can be decorated by your kids, and it is something they will look forward to every year.

Easy Christmas Tree Cinnamon Rolls from MomAdvice.com. Easy Christmas Tree Cinnamon Rolls from MomAdvice.com.

There is no recipe to this one unless you are feeling ambitious and want to create some easy bread machine cinnamon rolls to make this with, which is something I love to do on Christmas morning!

Shape these into a Christmas tree shape on a parchment-lined cookie sheet. Bake as directed on the packaging. Tint the icing green with a few drops of food coloring and let them decorate the rolls themselves.

I slide the rolls off of the hot cookie sheet and let them decorate while they are still hot, reducing the risk of burn elbows and arms by removing that hot sheet.

Easy Christmas Tree Cinnamon Rolls from MomAdvice.com. Easy Christmas Tree Cinnamon Rolls from MomAdvice.com. Easy Christmas Tree Cinnamon Rolls from MomAdvice.com.

This recipe is practically fool-proof, unless you were up with a screaming baby one night and on Christmas morning grabbed blue instead of green.

And maybe you declared it the year of the retro Christmas tree.

Maybe.

I hope you can embrace this as part of your annual holiday traditions. Be sure to check out my other ideas for Great Family Traditions to Celebrate the Holidays in a MEANINGFUL way. If you didn’t get around to creating an advent calendar yet, don’t worry! Check out my Use What You Have Advent Calendar!

 

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2 Ingredient Cranberry Pancake Syrup

Monday, November 25th, 2013

2 Ingredient Cranberry Pancake Syrup

Continuing with our Thanksgiving theme this week, today I wanted to share an easy recipe for Cranberry Pancake Syrup made from your leftover cranberry sauce. This cranberry pancake syrup recipe is made from two simple ingredients; your leftover cranberry sauce and maple syrup.

Walmart challenged me to create a recipe using some of our Thanksgiving leftovers and I immediately thought of this idea that I had for our leftover cranberry sauce.

Brandied Orange & Cranberry Sauce

This was the first year that I made my own cranberry syrup for Thanksgiving and I loved it so much that I wanted to use it as an ingredient in another dish that we could share after the holidays were over. This Brandied Orange & Cranberry Sauce was so heavenly that I knew it would be the perfect accompaniment with a big stack of pancakes.

2 Ingredient Cranberry Pancake Syrup

I couldn’t put this sauce on just any pancakes though, it had to be our family favorite- the Fluffy & Light Pumpkin Pancakes that we share (almost) weekly on Sundays in the autumn months.

When the pumpkin and cranberry are combined together, it is like experiencing Thanksgiving Day all over again! I hope you can give these a try with your own leftover cranberry sauce. I promise, it is a recipe that will not disappoint!

2 Ingredient Cranberry Pancake Syrup

Cranberry Pancake Syrup
Author: 
Recipe type: Condiment
Cook time: 
Total time: 
Serves: 4
 
An easy two ingredient pancake syrup that can be created from leftover cranberry sauce. Add this delicious syrup on top of a stack of Pumpkin Pancakes for a festive spin!
Ingredients
  • ⅔ cup cranberry sauce
  • 1 cup maple syrup
Instructions
  1. In a saucepan mix together cranberry sauce and maple syrup and heat until warm.
  2. Serve on top of your favorite pancakes.

What is your favorite dish to create with Thanksgiving leftovers?

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Slow Cooked Honey Crisp Apple Oatmeal

Thursday, October 10th, 2013

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

Apple season is one of my favorite produce seasons and one of my favorite snacks in the Fall months. Today I am sharing a recipe for slow cooked honeycrisp apple oatmeal that you are going to love for a warm and satisfying breakfast on these chilly Fall mornings.  The best part about all of this though, is my incredible tip for getting creamy oats that won’t burn or stick to your slow cooker.

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

I am working with Walmart and they wanted me to share with you that the Apple Fest season is in full swing at the store. You may have noticed the huge display of fun apples, apple totes, and apple treats/dips that are now displayed in your produce section.   One of the things that  you may not have noticed though is that tags on each bin of apples shares exactly what each variety of apple is perfect for- whether it be salads, baking, or just eaten fresh. I found it really helpful when choosing which apples to use in my recipes and it can be a great way to experiment with a new variety of apple you haven’t tried before.

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

Often when it comes to baking, I reach for a Granny Smith apple. When researching different varieties of apples that are best to bake with, I discovered that the Honeycrisp Apple and the McIntosh apple were both great varieties to choose when baking. I decided to put the Honeycrisp Apple to work in an overnight oatmeal recipe.

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.I admit that I have never had good success with overnight oats. The oats were usually burnt or overcooked and I always had a hard time getting my slow cooker clean after a batch.

That is why I am so excited to share with you this easy technique to create a double boiler right in your slow cooker. Find a oven-proof dish that you can place inside of your slow cooker and spray it well with a little cooking spray. Place your oatmeal ingredients right inside of the the dish and then, using a liquid measuring cup, pour water around the dish to create a water bath. It doesn’t need to be really full, just an inch or so. Set your slow cooker to LOW and you will have perfectly creamy oatmeal with no burnt spots every single time.

I can’t wait for you to try this recipe in your kitchen!

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

Slow Cooked Honey Crisp Apple Oatmeal
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe can be personalized according to your family’s dietary needs or what variety of apple is on sale at the grocery store. I loved preparing this one with almond milk! Try my technique for creating your own double-boiler to get a creamier oatmeal!
Ingredients
  • 1 cup steel cut oats (NO substitutions)
  • 3½ cups milk (or milk substitute)
  • 1 Honeycrisp apple, diced
  • 2 tablespoons butter
  • 1 tablespoon ground cinnamon
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Spray your slow cooker with cooking spray. Place the steel cut oats, milk, honeycrisp apple, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar.
  2. Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).

Looking for more apple recipes? Try my Baked Apple Pie Doughnuts, my oh-so-famous Cheddar Apple Pie Dip,  add some googly eyes to them for a fun Halloween treat, or try these Simply Delicious Apple Pork Chops for an easy weeknight meal!

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Pumpkin Nut Quinoa Breakfast

Monday, September 16th, 2013

Pumpkin Nut Quinoa BreakfastI can’t think of two ingredients I am loving more than pumpkin and quinoa right now. Today’s recipe is a deliciously satisfying pairing of pumpkin and quinoa together in this Pumpkin Nut Quinoa Breakfast. The best part is the fun topping addition of sugared pecans that make this dish such a standout!

Pumpkin Nut Quinoa Breakfast

Over this past year I have showcased lots of fun recipes to try with quinoa from basic preparation to summer salads to breakfast bowls to stuffed peppers. What you might not know though is that there is another variety of quinoa that you can purchase for your baking and breakfast needs. Quinoa flakes remind me of Cream of Wheat in their texture, but they are packed with loads of protein. They can be found at natural food stores and are often available in both a boxed variety or can be purchased in the bulk section of the store.

Last winter I became addicted to these quinoa flakes for a hot breakfast bowl. I dressed mine up simply with a little stevia, maple syrup, and almond milk, but I wanted to try another spin with this ingredient for the Fall.

Pumpkin Nut Quinoa BreakfastThis recipe for Pumpkin Quinoa can be modified to your own dietary needs. I prepared mine with almond milk, but you can use regular milk too. The nuts are tossed in cinnamon, cloves, and nutmeg and a little egg white. They remind me a lot of these Sugar & Spice Nuts that I love to share around the holidays.

If you are vegan, try substituting the egg white with 2-3 tablespoons of water and 1 tablespoon of flax, mixed well, to coat the nuts. For those living gluten-free, no modifications need to be made! It is one of those recipes that is easy to modify for your family!

I hope you enjoy this recipe as much as I did. I reheat my leftovers in the microwave and add a little milk to thin them out again. This is a great one to tuck in your fridge for a hot breakfast all week long!

Pumpkin Nut Quinoa Breakfast

Pumpkin Nut Quinoa Breakfast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A deliciously gluten-free dish that can be enjoyed on Fall mornings. This pumpkin quinoa is packed with protein and has added flavor & texture from the amazing sugared pecans that adorn it.
Ingredients
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • Pinch of Salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 egg white (see above for vegan substitution)
  • ¼ teaspoon vanilla extract
  • 1 cup pecan halves
  • 1¾ cup water
  • 1¾ cup milk (or milk substitute)
  • 1⅓ cups quinoa flakes
  • 1 cup canned pumpkin
  • ¼ cup half-and-half (or additional milk substitute)
  • ¼ cup light brown sugar
Instructions
  1. Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
  2. Place the sugar, cinnamon, cornstarch, salt, ground cloves, and ground nutmeg in a plastic bag, seal the bag, and shake to mix.
  3. Pu tthe egg white and vanilla in a bowl, and beat until slightly foamy. Add the pecans and stir to coat them well. Using a slotted spoon, lift the pecans out the bowl and transfer them to the bag of sugar and spices. Shake, making sure the pecans are well coated with the seasoning. Spread the pecans out on the prepared baking sheet, and bake for 30 minutes. Remove from the oven and let them cool on the baking sheet.
  4. Meanwhile, place the water and milk in a large saucepan and bring to a boil. Add the quinoa flakes and reduce the heat to medium. Cook for 5-10 minutes, until the liquid has decreased by half and the mixture is thick.
  5. Combine the pumpkin and the half-and-half (or milk substitute) in a small bowl and whisk until smooth. Swirl the pumpkin into the quinoa and sprinkle with the brown sugar. Divide among four bowls, sprinkle with nuts, and serve immediately.

Source: Deliciously G-Free (affliliate)

Looking for more things to do with the rest of the can of pumpkin? Be sure to check out these 11 pumpkin recipe ideas for your Fall cooking!

 

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