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Oatmeal Chocolate Chip Sea Salt Cookies

Tuesday, May 22nd, 2012

If you have been a reader to this blog for awhile, you know that there is nothing I love more than sweet and salty combined together. If you put the words chocolate and sea salt in a recipe together, you can guarantee that I will love and worship the recipe.

For Father’s Day, I wanted to make a fun new treat for the dad’s in my life and knew that these Oatmeal Chocolate Chip Sea Salt cookies would make an incredible treat. These offer the perfect balance in flavors. There is a lot of heartiness from the old-fashioned oatmeal in these, sweetness from tiny bits of mini chocolate chips sprinkled throughout and then a modest sprinkling of salt on the top of each of these cookies, brings all the flavors to a delicious sweet & salty finish.

I will admit that I am no pro when it comes to cookie making. I have found the two key things needed for me to succeed with cookies though is to always line my cookie sheets with parchment paper and to use a cookie scoop to get cookies that cook evenly and that are uniform.

I am always rushed when it comes to activities surrounding the holidays so I went ahead and baked these up this week for Father’s Day and placed them in my freezer for the big day. Simply follow the instructions and bake these cookies and allow them to cool completely on a cooling rack. Layer them in a freezer-safe container between sheets of waxed paper, and place them in the freezer until the night before.

If you are looking for other sweet & salty delights, be sure to give my Dark Chocolate & Sea Salt Brownies a whirl or sip on my Starbucks knock-off Salted Caramel Mocha for a midday treat.  They are just as delightful and a whole lot more sinful!

Oatmeal Chocolate Chip Sea Salt Cookies
Author: Adapted from Weelicious.com
Prep time:
Cook time:
Total time:
Serves: 3 dozen
A little bit sweet, a little bit salty, and perfectly chewy. These cookies are foolproof and a hit wherever we go!
Ingredients
  • 1 Cup Unsalted Butter, softened
  • 1 Cup Brown Sugar
  • 1/2 Cup Sugar
  • 2 Large Eggs
  • 2 Tsp Vanilla Extract
  • 1 1/2 Cup All Purpose Flour
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 3 Cups Old Fashioned Oats
  • 2 Cups Semisweet Mini Chocolate Chips
  • Sea Salt Flakes or Kosher Salt (for sprinkling on top)
Instructions
  1. Heat oven to 350 degrees.
  2. Using a standing or hand mixer, beat together the butter and sugar until creamy and fluffy.
  3. Add the eggs, one at a time, and vanilla until thoroughly combined.
  4. Stir the flour, baking soda and salt in a separate mixing bowl.
  5. Slowly add the flour to the butter/sugar mixture until combined.
  6. Stir in oats and chocolate chips mixing well until combined.
  7. Drop by rounded tablespoonfuls onto parchment lined cookie sheet.
  8. Press down each cookie and top with a few flakes of sea salt.
  9. Bake 10 to 12 minutes or until golden brown.
  10. Cool and serve.

Recipe adapted from Weelicious.

Looking for a fun way to package these for Father’s Day? I have you covered! Visit my next blog post on how to create your own DIY Chalkboard Conversation Bubble Cookie Jars today!

What is your favorite cookie?


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Posted in Desserts | 14 Comments »

Easy Cake Batter Ice Cream

Monday, May 14th, 2012


Last summer I got an ice cream maker for $20 at our local ALDI store. I was excited to try making homemade ice cream, but wasn’t willing to make an investment into my dream Cuisinart Ice Cream Maker until I figured out if ice cream making was something we would actually enjoy doing together. I am happy to say our little $20 purchase paid for itself over and over again since we enjoyed several fun varieties of ice cream.

Last week we had a new reason to break out our ice cream maker. We finally turned in the manuscript for, “The Good Life for Less,” to my Editor. My day has felt so divided between all of my client’s projects, my children and all of their school projects/activities, the book, and the blog. We all agreed that a party would be in order for this momentous family occasion. It is bringing a small fraction of my day back to me.

This cake batter ice cream is, by far, my favorite recipe for ice cream. There is no cooking of ingredients required, I usually have all of the ingredients on hand in my refrigerator, and the cake mix can be your own favorite variety or a cake mix that you need to use up in your cupboard. It is so rich and creamy and tastes just like your favorite ice cream shop, without the hefty price tag!

Top this ice cream with a few of your favorite sprinkles and find a reason to celebrate something in your family. Perhaps, it is the beginning of summer, a great report card, or just celebrating how awesome and amazing your child is. Party hats are optional, but sprinkles are not!

Easy Cake Batter Ice Cream
Recipe Type: Dessert
Author: Amy Allen Clark
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 5
Choose any variety of cake mix or even a brownie mix to add to this deliciously rich ice cream. Top with your favorite toppings for a fun sundae party at home!
Ingredients
  • 1 cup skim milk, well chilled
  • 3/4 cup granulated sugar
  • 2 cups heavy cream, well chilled
  • 2 teaspoons pure vanilla extract
  • 2/3 cup cake mix (you can use any variety of cake mix or brownie mix)
Instructions
  1. Place freezer bowl of ice cream maker into the freezer. Chill the freezer bowl for a minimum of 24 hours.
  2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
  3. Stir in the heavy cream and vanilla.
  4. Whisk in cake mix, making sure there are no lumps.
  5. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes). Remove ice cream from freezer bowl and place into a separate freezer-safe container.
  6. Place freezer bowl and the ice cream into the freezer to further harden (at least three hours).
  7. Serve with your favorite sundae toppings.

 

 

Here are a few pictures of our Manuscript Done, Party for Four….

My hubby ran to the grocery store and picked up some party hats for us. My best friend contributed a bottle of bubbly grape juice for our little party. For our celebration dinner, I made my favorite Chicken Lo Mein, baked brown rice, steamed edamame, and this delicious ice cream. We finished our party, as all good parties should, with a little karaoke on our Craigslist-purchased Xbox. It was the perfect party with the perfect people!

You can always follow our family through Instagram! It is a fun little photo app for your iPhone or Droid. I am momadvice and would love to be friends with you on there!

 

Have you made homemade ice cream before? Have any recipes, techniques, or tools you use to make your family’s favorite summer treat?

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Posted in Announcements, Desserts, Kid Eats, My Work | 10 Comments »

Spinach, Tomato, & Mushroom Flatbread Pizza

Monday, April 30th, 2012


There are few vegetable flavors I love more than the combination of spinach, tomatoes, and mushrooms.

Throw them in pasta, top them on a pizza, mix it in a salad together and I am one happy camper.

The depth of flavors, I have learned, comes from marinating my favorite veggies in a little balsamic vinegar, olive oil, and kosher salt.

After working on a yummy burger recipe last week, I had some leftover marinated tomatoes lingering in my refrigerator from burger topping.

I also happened to have some flatbread leftover from our Chicken Pesto Open-Faced Flatbread Sandwiches.

I thought I would put them both to good use and create a little pizza for myself for a yummy lunch.

There is so much flavor in these marinated tomatoes and sauteed mushrooms with a little wilted spinach sprinkled with fresh lemon juice makes a delicious addition to this pizza.

Top the flatbread with your own favorite cheese and you have the makings of the perfect lunch.

Spinach, Tomato, & Mushroom Flatbread Pizza
Recipe Type: Main
Author: Amy Allen Clark
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 1
A spinach, tomato, & mushroom flatbread pizza that has bold flavors from the marinated tomatoes. These are a fabulous way to get in a few vegetables in your day!
Ingredients
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • 4 thick slices of tomatoes
  • 1 tablespoon olive oil
  • 1 clove garlic, finely minced
  • 1/4 cup Italian blend cheese
  • 1 cup mushrooms
  • 1-2 cups spinach (this will wilt)
  • Juice from 1/2 a lemon
Instructions
  1. Whisk together your balsamic vinegar, olive oil, and salt & pepper.
  2. Pour the dressing mixture over your tomatoes. Marinate for two to three hours.
  3. Turn on your oven’s broiler to high.
  4. On a cookie sheet, top your flatbreads with a handful of shredded Italian cheese
  5. Broil the flatbread for two minutes, or until cheese is melted.
  6. In a skillet, saute your minced garlic in the olive oil.
  7. Add your mushrooms and sprinkle with salt and pepper.
  8. Add your spinach to the skillet and cook just until it is wilted.
  9. Squeeze lemon juice over the spinach and mushrooms.
  10. Top each flatbread with your marinated tomatoes, sauteed mushrooms, and spinach.


Want to try another fun spin on vegetables? Be sure to add my Portobello Mushroom Burgers to your menu planner for a delicious burger alternative! 

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Posted in Main Dishes | 2 Comments »

Honey Bun Cake

Monday, April 23rd, 2012

Coffee cake is one of my favorite things to make when I am entertaining. This super rich Honey Bun cake was a new creation in my kitchen and was fittingly named after the sticky cinnamon roll that is covered in a thin sugar glaze known as the, “honey bun.” I knew that this sweet and decadent treat would make a fun addition to our family’s Easter brunch and would be a great way to end our celebration.

The combination of sour cream, canola oil, and the addition of poured honey over the cake creates a moist cake with a dense crumb that begs to be paired with a big glass of milk. Once pulled from the oven, a final decadent layer of a sugar glaze is drizzled on top, which hardens to create a thin sugar glaze over the top of the cake.

Our family absolutely loved  this cake and I would highly recommend it for a fun way to end any brunch or paired with a little decaf coffee for a great way to end an evening when entertaining.

Honey Bun Cake
Recipe Type: Dessert
Author: Adapted from The Cake Mix Doctor
Prep time: 10 mins
Cook time: 38 mins
Total time: 48 mins
Serves: 20
A delicious cake that tastes just like a sticky cinnamon sweet roll.
Ingredients
  • 1 package (18.25 ounces) plain yellow cake mix
  • 1 cup light sour cream
  • 3/4 cup canola oil
  • 4 large eggs
  • For filling: 1/3 cup honey
  • 1/3 cup brown sugar
  • 1 tablespoon cinnamon
  • For sugar glaze: 2 cups confectioners’ sugar, sifted
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 350 degrees. Spray 13×9″ pan with cooking spray.
  2. Place the cake mix, sour cream canola oil, and eggs in a mixing bowl.
  3. Blend on low speed for one minute. Increase speed and then beat another two minutes.
  4. Pour the batter into the pan and smooth with a spatula.
  5. Add your filling. Drizzle the honey on top of the batter, then sprinkle your brown sugar and cinnamon.
  6. Swirl your topping through the cake to blend them slightly.
  7. Bake for 38-40 minutes (mine took about 44 minutes).
  8. Remove from the oven and allow the cake to cool.
  9. Prepare your glaze of sugar, milk, and vanilla in a small bowl.
  10. Pour your glaze over the top of the hot cake and spread it over the cake with a spoon.
  11. Allow cake to cool for 20 minutes before cutting it into squares.
  12. Serve the cake warm with big glasses of milk.
Adapted from, “The Cake Mix Doctor,” Cookbook.

I also wanted to share with you some pictures of the things we did for our family brunch.

I picked up a supermarket bouquet of flowers for our centerpiece and then surrounded it with our eggs for egg decorating for the kids. I am loving my freshly painted white kitchen table and freshly reupholstered chairs. It is so nice not having to use a tablecloth when entertaining.

The kids indulged in Kool-Aid Egg Dying again this year and we loved the rich, vibrant shades of colors we were able to achieve.

I prefer to keep entertaining informal so the food was buffet style for our get together.  I served our Ham & Vegetable Strata, a Sausage & Cheese Egg Casserole, fresh fruit layered in a trifle bowl, my Bacon & Ranch Cheese Ball, the Honey Bun Cake (above), and orange juice or coffee for our guests. Everything was made the day before, except the cake, and it made entertaining on a busy Sunday morning very easy.

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Posted in Breakfast, Desserts | 7 Comments »

Chicken Pesto Open-Faced Flatbread Sandwich

Monday, April 16th, 2012

I can’t think of anything I love as much as the flavor combinations of chicken and pesto. Sometimes my ideas for pairing flavors together come from amazing restaurants with talented chefs. This recipe for a Chicken Pesto Open-Faced Flatbread Sandwich though came from a humble beginning at Fazoli’s.

Hey.

At least I am honest.

I wanted to recreate the idea of the flatbread sandwiches that they serve at the restaurant, but add a gourmet spin to them with simple ingredients I found at my local supermarket. What makes this recipe a true showstopper is the delicious and flavorful grilled meat (using my favorite knock-off Cracker Barrel Chicken Tenders) and the pesto drizzle that is created from a simple store-bought pesto mixed with the richness and tang of the balsamic vinegar.

The results are nothing short of spectacular. We simply could not stop eating these. It tasted like a restaurant-worthy dish, but was made in the comforts of our own home. The leftovers, as little left as there were, were nothing short of spectacular.

Eat them like a pizza or fold it up (if-you-dare) and eat it like a sandwich…it all tastes the same.

All I know is that this dish will be repeated and repeated often.

In fact, I want it again already.

Chicken Pesto Open-Faced Flatbread Sandwich


Recipe Type: Main
Author: Amy Allen Clark
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4
An open-faced sandwich filled with grilled chicken, lettuce, tomato, & cheese, with a delicious pesto drizzle finish.
Ingredients
  • Flatbread
  • 1 pound diced grilled chicken (see my notes above for recommended preparation)
  • 1 cup Italian Cheese Blend shredded cheese
  • Lettuce
  • Tomatoes
  • 1/2 cup jarred pesto
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
Instructions
  1. In a jar, mix together the pesto, balsamic vinegar, and salt. Set aside.
  2. Turn on your oven’s broiler to high.
  3. On a cookie sheet, top individual flatbreads with a handful of shredded Italian cheese (approximately 1/4 cup each).
  4. Broil the flatbread for two minutes, or until cheese is melted.
  5. Top each flatbread with grilled chicken, lettuce, and fresh tomato slices.
  6. Finish each flatbread off with a generous dollop of your pesto drizzle.

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Ham & Vegetable Breakfast Strata

Monday, April 9th, 2012

Throwing brunches is one of my favorite entertaining tricks for staying ahead on food preparation and staying under budget. A breakfast strata happens to be one of my favorite brunch dishes to prepare because all of the work can be done ahead of time, allowing me the chance to really be in the moment and visit with our guests.

Breakfast strata is nice and frugal because you can use what is in season and on sale to create this elegant dish. Better yet, you can use the leftover Easter ham and leftover vegetables in a fun and creative way. Even the bread can be stale or leftover from your Easter feasting. If you don’t have any bread to dig into, don’t forget my super awesome resource for day old bread. Between that and your Easter leftovers, you have the makings of a meal for mere pennies.

This strata is unlike my usual meat and cheese strata because it is filled with delicious fresh vegetables. I used zuchinni, mushrooms, and green peppers in mine, but you can mix up whatever variety of vegetables you love or have on hand. Leave the meat out to keep it vegetarian or add your favorite meat to add another dimension of flavor.

The creaminess in this comes from a tiny bit of half-and-half and a whole lot of cream cheese.

In my grandmother’s words, “Cream cheese just makes everything better.”

We couldn’t agree more.

Breakfast Strata
Recipe Type: Main
Author: Adapted from AllRecipes.com
Prep time: 45 mins
Cook time: 35 mins
Total time: 1 hour 20 mins
Serves: 16
A breakfast strata that you can assemble the night before. This is a winner for any brunch or when entertaining. This makes two. Cut your recipe in half for just one strata.
Ingredients
  • 3 cups sliced fresh mushrooms
  • 3 cups chopped zucchini
  • 2 cups cubed fully cooked ham
  • 1 1/2 cups chopped green pepper
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup half-and-half cream
  • 12 eggs
  • 4 cups cubed day-old bread
  • 3 cups shredded Cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
  1. In a large skillet, saute the mushrooms, zucchini, ham, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.
  2. In a large mixing bowl, beat the cream cheese and cream until smooth.
  3. Beat in eggs.
  4. Stir in the bread, cheese, salt, pepper and vegetable mixture.
  5. Pour into two greased 11-in. x 7-in. x 2-in. baking dishes.
  6. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.
  7. Let stand for 10 minutes before serving.

We wanted to share with you a few of our favorite pictures from our Easter celebration. We hope you all had a wonderful Easter with your families!

What is your favorite way to use up those Easter dinner leftovers?

 

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Banana Crumb Muffins

Monday, April 2nd, 2012

I had a rainy day with nothing to do on the horizon. I put on a little Ella Fitzgerald on my laptop and headed into kitchen to spend the morning baking and thinking. I always do my best thinking in the kitchen, don’t you?  There is something about the mindless concentration of measuring, scooping, leveling, and mixing that appeals to me. With ripe bananas sitting on the counter, I knew these Banana Crumb Muffins would be the ideal treat for a sweet snack for my kids. Everyone has a favorite recipe for bananas and these Banana Crumb Muffins happen to be my favorite for putting those bananas to good use.

If you are looking for a bakery-worthy recipe, these muffins would be right at home in any bakery. The cinnamon and sugar streusel topping is really what makes these rather ordinary banana muffins stand out. The crunch from the topping with the moist cake makes these a winner in our family.


I love to double the crumb topping on these and keep this in my freezer. It is a fun addition to any of your favorite muffin recipes and makes the process of creating these just a little bit easier the second time around. When you want to use the crumb topping, just use a fork to break the topping up a bit and add as you normally would to your muffins.

Serve these delicious muffins with big glasses of ice cold milk for an easy and satisfying snack.

Banana Crumb Muffins
Recipe Type: Dessert
Author: AllRecipes.com
Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Serves: 10
A light & fluffy banana muffin with a delicious cinnamon and brown sugar struesel topping.
Ingredients
  • Banana Crumb Muffins
  • 1 1/2 cups all-purpose flour
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 3 bananas, mashed
  • 3/4 cups white sugar
  • 1 eggs, lightly beaten
  • 1/3 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/8 cup all-purpose flour
  • 1/2 t ground cinnamon
  • 1 T butter
Instructions
  1. Preheat oven to 375.
  2. Lightly grease ten muffin cups or line with muffin papers.
  3. In a large bowl, mix together flour, baking soda, baking powder, and salt.
  4. In another bowl, beat together bananas, sugar, egg and melted butter.
  5. Stir the banana mixture into the flour mixture just until moistened.
  6. Spoon batter into prepared muffin cups.
  7. In a small bowl, mix together brown sugar, flour, and cinnamon. Cut the butter until mixture resembles coarse cornmeal.
  8. Sprinkle topping over muffins.
  9. Bake in preheated oven for eighteen to twenty minutes, or until a toothpick inserted into center of muffins comes out clean.

 

Looking for other delicious muffin recipes? I love these Healthy Banana & Blueberry Muffins, these Apple Pie Muffins, and my Lemony Blueberry Muffins for some other fun muffin alternatives!

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Double Tomato Bruschetta

Monday, March 26th, 2012

Whenever I go out to restaurants, I always want to order a big plate full of bruschetta for an appetizer. I don’t know why it has never occurred to me to make a batch of brushetta to eat at home, but when I noticed the tomatoes were on sale at my local supermarket, I just knew that I had to make some of this for myself.

This bruschetta is a double tomato bruschetta which combines the super sweet and chewy flavors of the sun-dried tomatoes with the delicious juiciness of the Roma tomatoes. The flavors together are phenomenal and are mixed with just a little balsamic vinegar,olive oil, garlic, and a little fresh garlic.

This appetizer can be prepared a few hours in advance, allowing the flavors to marinate together and break down the tomatoes a bit, or you can prepare it and eat it within ten minutes of preparation.

I have a feeling that this quick and easy appetizer will be my new go-to dish for summer potlucks and barbecues. I also have a feeling that once you make this bruschetta, it will be your go-to dish too.

Double Tomato Bruschetta
Recipe Type: Appetizer
Author: Adapted from AllRecipes.com
Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
Serves: 8
A quick & easy bruschetta recipe that combines the flavors of sun-dried tomatoes with Roma tomatoes for a perfect merriment of flavors.
Ingredients
  • 6 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • Grated Parmesan cheese
Instructions
  1. Preheat your oven to 400 degrees.
  2. Cut your baguette into 3/4 inch slices.
  3. On a cookie sheet, arrange your baguette in a single layer. Drizzle lightly with olive oil. Broil for 2 minutes, until just slightly brown.
  4. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes (or as long as three hours).
  5. Divide the tomato mixture evenly over the baguette slices.
  6. Top the slices with freshly grated Parmesan cheese.


Looking for other great appetizers to mix up in your kitchen? Here is a list of my personal favorites that I love to serve for holiday gatherings and when entertaining!

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Baked Snickerdoodle Doughnuts

Monday, March 19th, 2012

Baked donuts have become our family’s new way of celebrating all of the special occasions in our life and I couldn’t wait to share with you my snickerdoodle donut creation I made this week. These baked snickerdoodle donuts are a fun & frugal family treat that are easy to create with a simple nonstick donut pan ( we have two of these Norpro 6-count Nonstick Donut Pans) and pantry ingredients.

My husband celebrated his birthday this past weekend and I wanted to create something special for his birthday morning. Every year I try to find a snickerdoodle treat for him since it is his favorite cookie in the whole world. We have enjoyed everything from the cookies to snickerdoodle cupcakes to snickerdoodle biscotti in our house. It seems no matter what version of snickerdoodles we are creating, we love them no matter what. Who could resist that cinnamon flavor?

I will admit the first batch of these was a giant fail, although they photographed beautifully. I played with different leavening agents that yielded gummy and heavy donuts.  I ended up baking a second round later in the week using cake flour and it helped to yield a much lighter donut and more the consistency I was after. It is proof that sometimes it takes a couple of tries before you get it right when baking.

Each donut was dipped in butter and then dipped in a bowl filled with sugar and cinnamon. The coating adds that crunch and more cinnamon flavor that remind me so much of our favorite snickerdoodle cookie. We all agreed, that these donuts were heavenly and there was not a single one left once I perfected the batch.

Baked Snickerdoodle Donuts
Recipe Type: Dessert
Author: Amy Allen Clark
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Serves: 12
These baked cake donuts are full of cinnamon flavor with a crunchy cinnamon & sugar topping that you are sure to love!
Ingredients
  • 2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup milk
  • 2 eggs, lightly beaten
  • 2 Tbsp butter
  • 1 tsp vanilla extract
  • Cinnamon & Sugar Topping: 1/4 cup of butter, melted
  • 1/3 cup of sugar
  • 1 tsp cinnamon powder
Instructions
  1. Preheat your oven to 400 degrees.
  2. Whisk together the cake flour, sugar, cinnamon, baking powder and salt into a large bowl.
  3. Pour in the milk, eggs, butter and vanilla extract.
  4. Gently mix the ingredients together. Be careful not to over-mix the batter.
  5. Lightly grease a doughnut pan with non-stick cooking spray.
  6. Carefully spoon the batter into the doughnut pan, filling each one halfway (you should get twelve donuts total)
  7. Bake the doughnuts at 400 F for eight minutes. The donuts will remain light in color, but should spring back when pressed.
  8. Allow to cool for five minutes.
  9. Unmold each donut gently and lightly brush each with the 4 tablespoons of melted butter.
  10. Dunk in a bowl with the sugar and cinnamon mixed in.
  11. Shake off excess sugar and serve immediately.

 

Emily & Ethan presented their Dad with these fabulous donuts for his birthday treat. We all sang to him and Emily presented just one more gift for her dad…

Her front tooth.

It is too adorable for words.

Looking for really great baked donut recipes? I have you covered!

1. Baked Apple Pie Donuts

2. Baked Blueberry Donuts with a Lemon Glaze

3. Fluffy Cake Donuts with a Simple Glaze

4. Fluffy Baked Chocolate Donuts

5. Baked Pumpkin Donuts with Maple Syrup Frosting

6. Baked Glazed Gingerbread Donuts

What are your favorite ways to celebrate birthdays in your family? We would love to hear your family’s traditions for celebrating!

 

Submitted to Mouthwatering Mondays at A Southern Fairytale.

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Posted in Breakfast, Celebrations, Desserts, Family, Kid Eats | 18 Comments »

Tilapia Pitas

Monday, March 12th, 2012

Tilapia is one of my favorite types of fish and I am always on the lookout for fresh ways to prepare it.  When I came across a recipe for Tilapia Pitas, I just knew we had to give this recipe a try in our house. Anything that includes a pita is a surefire weeknight winner. Of course, the best part is that this dish is so fast to prepare and a perfect way to spice up your usual taco night.

Tilapia is a white mild fish that our whole family loves. You can find it inexpensively in the frozen section of your local grocery store and it is a fun fish to add into a variety of weeknight creations. I have to say that it really has become our family’s favorite fish and we enjoy this weekly.

I prepared this Tilapia simply by sauteing it in a little olive oil and adding a little Old Bay Seasoning (found over by the seafood counter in your grocery store) to add a little zest to the fish along with salt and pepper. Of course, you can add whatever spices suit your fancy for adding flavor to this mild fish.

The sauce makes this pita creation even more divine with a mixture of mayonnaise, Italian dressing, and creamy feta cheese. Fresh romaine lettuce adds a little crunch to these fish pitas while the sauce adds creaminess and flavor.

Make your own pitas or pick them up at your grocery store to save yourself time in the kitchen. However you create them, these pockets are full of deliciousness and are a great way to spice up your fish routines.

Tilapia Pitas
Recipe Type: Main
Author: Adapted from AllRecipes.com
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 6
Tilapia in a pita pocket is a fun meat-free option that is big on flavor and easy on your wallet. Add this one to your weekly rotation!
Ingredients
  • 1/2 cup mayonnaise
  • 1/4 cup Italian salad dressing
  • 1/2 cup crumbled feta cheese
  • 1 pinch cayenne pepper, or to taste
  • 1/8 teaspoon ground black pepper, or to taste
  • 1 pinch salt
  • 3 tablespoons extra-virgin olive oil
  • 1 pound tilapia fillets
  • Old Bay Seasoning (a generous sprinkle)
  • Salt & Pepper to taste
  • 2 cups romaine lettuce, chopped
  • 6 pita breads, cut in half
Instructions
  1. In a small bowl, stir together the mayonnaise, Italian dressing, and your feta cheese.
  2. Season with cayenne pepper (optional), black pepper and salt.
  3. Mix until well blended, then set aside.
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. Place the tilapia fillets in the skillet, and season with Old Bay Seasoning, salt and pepper.
  6. Saute until browned on each side, and fish flakes easily with a fork, 5 to 7 minutes.
  7. Warm pita breads in the toaster or in the microwave to soften. Open from the cut side to make pockets.
  8. Fill pita bread halves with tilapia fillets, then spoon in some of the feta cheese sauce.
  9. Serve with your favorite fruits and vegetables for a yummy fresh side dish.

 

For those looking for another great meatless dishes, here are a few of our own family’s favorites!

Meatless Dishes on MomAdvice

Panko Crusted Tilapia Nuggets with Dipping Sauce

Linguine with White Clam Sauce

Applebee’s Honey Grilled Salmon

Baked Salmon with Lemony Rice Pilaf

Herb Baked Tilapia

Salmon Patties & Perfectly  Baked Potatoes

Slammin Salmon Marinade

Balsamic & Rosemary Grilled Salmon

Shrimp Pasta with Oven Dried Tomatoes

Roasted Shrimp with Rosemary & Thyme

Sauteed Shrimp with Spinach and Tomatoes

Grilled Shrimp with Garlic & Herbs

Sun-Dried Tomato Basil Orzo

Spinach & Tomato Orzo Pasta Salad

Lentil Soup with Homemade Whole Wheat Bread

Homemade Tomato Soup with Crouton Toppers

Marinated Grilled Shrimp with Perfect Margaritas

Basic Pizza Dough for Beginners

Portobello Mushroom Burgers 

What are your favorite meatless dishes in your house? Have any fun ways to spice up tilapia? Feel free to to share them here!

Submitted to Mouthwatering Mondays on A Southern Fairytale

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