July is National Black Bean Month.
Do you ever feel like you are in the Chopped Kitchen? This salad came from such an experience. After opening the cupboard below the sink, I realized that my sweet potatoes had to be used ASAP. However, I desperately wanted a salad.
July is National Black Bean Month!
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.
June 29 is National Waffle Iron Day!
Although it was not my intention, it has been the year of weird ingredients. January started with oatmeal-coated chicken, and February progressed to chocolate hummus. You were skeptical about my powdered-peanut-frosting, and now I bring you something even more unusual.
June 23 is National Pink Day!
Last summer, I fell in love with smoothie bowls. Every Saturday as soon we we were released from media and cleaning duties, my camp compadre drove us to Nekter Juice Bar for acai bowls piled high with strawberries, granola, and bananas. She always purchased a berry-laden bowl, but I sampled every option.
June 14 is Flag Day
Something that I love about my daily walks through Old Salem is seeing all of the different flags. With the acquisition of each new state, our flag has gained a white star.
I can think of nothing more patriotic than Old Glory proudly waving in the sun. As Francis Scott Key suggests in The Star Spangled Banner, the flag is a sign of our freedom and a testament to the brave soldiers who protect us.
Suddenly, it is June, and it is National Doughnut Day!
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.
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.
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.
Yield: 12 donuts
- 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
- 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!
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.
Is there a more classic combination in the USA than peanut butter and jelly? Our children are raised on the sweet sandwich from an early age, and we have translated those flavors to many other treats.