Butterscotch Peanut Butter Brownies

Butterscotch Peanut Butter Brownies

July is National Black Bean Month!

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Last week I warned you that this recipe includes a weird ingredient, but there are just some risks you have to take when celebrating National Black Bean Month.

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Mixed Berry Jelly Filled Doughnuts (National Doughnut Day)

Mixed Berry Jelly Filled Doughnuts (National Doughnut Day)

Suddenly, it is June, and it is National Doughnut Day!

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Is it any surprise that National Doughnut Day makes me think of camp?  My first summer working at Pine Cove’s Camp in the City, there was a boy on our team nicknamed “Dunks.”  National Doughnut Day fell during our first week of camp in Marietta, GA.  A camper decided to bring Dunkin’ Donuts for Dunks in honor of his personal holiday.

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Today, I am sharing with you an easy recipe for baked doughnuts.  If you have a doughnut pan, this batter is perfect for beautiful circular doughnuts.

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If you don’t have a doughnut pan, I recommend baking the batter in a muffin tin.  Once the doughnuts have cooled, scoop a shallow hole into the top of the muffin, and fill it with jelly.

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Yield: 12 donuts

Ingredients

  • 2 cups oat flour (rolled oats ground into flour)
  • 1/2 cup sugar or other granulated sweetener
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • pinch of salt
  • 1 cup milk of choice
  • 1 egg
  • 1 teaspoon vanilla
  • 6 tablespoons smooth nutbutter (Suggestion:  I used a maple flavored peanut butter, and it was incredible!)
  • 1 cup frozen mixed berries, chopped
  • 1 cup thawed mixed berries, pureed

Directions

  • Preheat oven to 350 degrees Fahrenheit and coat a doughnut pan or muffin tin with nonstick spray.
  • Mix together dry ingredients (oat flour, sugar, baking powder, cinnamon, and salt).
  • Whisk wet ingredients in a separate bowl (milk, egg, and vanilla).
  • Combine the two mixtures.  Melt the nutbutter in the microwave for about thirty seconds.  Stir into the batter.
  • Fold in frozen chopped berries.
  • Pour into pan.  Bake for 20-30 minutes, until a toothpick can be inserted and come out clean.  Let cool.
  • Top or fill with pureed berries.
  • Eat and enjoy!

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Which spelling do you prefer: donut or doughnut?

P.S.  I am linking up with Angie and  Jhuls @ The Not So Creative Cook for Fiesta Friday.

Peanut Butter Chocolate Cookies

Peanut Butter Chocolate Cookies

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Unlike most single ladies, I don’t hate Valentines Day.  But I do not celebrate Valentine’s day.  I plan to spend February 14 like any other day.  I will go to work, complete assignments for grad school, and constantly make this face as I walk around campus:

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But I know that some of you have a less passive response to red heart balloons.

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

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It’s January, which means three things:

  1. The air is cold.
  2. The gym is packed.
  3. We are all celebrating National Oatmeal Month.  Am I right?

Although there is nothing I can do to bring warmer weather or expel a few Resolutioners from the gym, I can continue to help you celebrate National Oatmeal Month.

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Lemon poppy seed is one of my favorite muffin flavors.  Lemon is light, and happy, and the taste of summer.  Maybe these muffins will provide enough sunshine to last me to June.

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Ingredients

  • 2 cups oatmeal
  • 1 1/2 teaspoon poppy seeds
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup orange juice
  • 1/2 cup applesauce
  • 1 tsp vanilla extract
  • 1 tsp honey
  • juice from 1/2 medium lemon
  • zest from 1/2 medium lemon

Directions

  1. Preheat oven to 350 degrees Fahrenheit and liberally coat a 12-count muffin pan with nonstick spray
  2. Grind oatmeal in a food processor to make a coarse flour
  3. Whisk together oat flour, poppy seeds, baking soda, baking powder, and milk
  4. In a separate bowl, combine milk, orange juice, applesauce, vanilla extract, honey, lemon juice, and lemon zest
  5. Mix wet ingredients into dry ingredients
  6. Evenly distribute batter between 12 muffin wells
  7. Bake for 10-12 minutes
  8. Let cool in pan
  9. Remove from pan, eat, and enjoy!

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Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

It’s September, and you know what that means.

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Gooey Coconut Bars {Blind Spot Monthly Recipe Series}

Gooey Coconut Bars {Blind Spot Monthly Recipe Series}

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Now that I have my diploma in hand, I have a confession.

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Shortbread Cookie Waffles (Blind Spot Monthly Series)

Shortbread Cookie Waffles (Blind Spot Monthly Series)

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My family does not have many traditions, but when it comes to Christmas, we always conduct our morning the same way.

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We sleep in.  That’s right.  We don’t rush to the tree at three o’clock in the morning to open presents.

When we finally pull ourselves from our warm beds, we cook a delicious breakfast of bacon, potatoes, fresh fruit, and homemade waffles.

We eat together, do the dishes, and (finally) open presents one at a time.

I associate Christmas with homemade waffles, but a lot of people consider December the month of cookies.

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Friends exchange cookies as presents.  Because of family traditions, children decorate sugar cookies to look like Christmas trees and snowmen.  Families bake cookies for Santa on Christmas Eve.

In celebration of Christmas, I combined these two Christmas treats and created…

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Ingredients

  • 1/4 cup whole wheat flour
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1/4 banana, mashed
  • 1/4 tbs honey
  • 1/3 cup milk
  • 1/4 tbs coconut oil (melted)
  • 1 tbs Blind Spot Shortbread Cookie blended nut butter

Directions

  • Whisk dry ingredients (flour, baking powder, and salt) together in a small bowl
  • In a food processor, combine wet ingredients (banana, honey, milk, oil, and nut butter).
  • Stir wet ingredients into dry ingredients
  • Preheat waffle iron and coat with nonstick spay. Pour batter into prepared iron and cook 1.5 – 2 minutes.
  • Top with the Oatmeal Artist’s Chocolate Sauce and sprinkles.
  • Eat and enjoy (or leave out for Santa)

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