These carrot cake doughnuts are so tasty that they almost disappeared before I could take a picture of them! The moist, cinnamon spiced cake is topped with a luscious, creamy frosting and although my family enjoyed them for dessert, they would make an equally delicious Easter breakfast! I love that they are not only baked (no hot oil to worry about with the munchkins running around!), but eggless... so I have one less ingredient to worry about!
Slightly crisp on the outside, flaky and soft inside, and just sweet enough... these truly are the perfect scone for spreading with homemade jam or lemon curd and enjoying with tea! These scones also freeze beautifully! I often make a double batch so I can keep some in the freezer to pull out and bake fresh when a friend drops by unexpectedly or I get a late-night craving for one myself. They can go straight from freezer to oven, just add a few extra minutes to the bake time.
These healthy, baked oatmeal bars are the perfect solution to busy mornings. A delicious cinnamon oatmeal mixture (loaded with peanut butter, bananas, and chocolate!) that you can grab and go! The Munchkins love eating these at snack time and I love that they're getting fruit, whole grains, and protein in each serving!
My kids love Rice Krispie Treats and peanut butter, so this combination was an instant hit! Chewy squares of marshmallow and peanut butter covered rice cereal are covered with a rich layer of peanut butter chocolate ganache. My kindergartener's exact words were, "Mom, you for SURE need to put this recipe on the computer so ALL the people of the world can know how to make these. They are so GOOD!" She's right. It doesn't get much better than this!
This healthy chili is the perfect meal to warm up with on a cold day! Deliciously spicy and satisfying, its packed with tons of protein from the quinoa! Simply throw the ingredients in the crock pot and a few hours later, sit down to a nutritious and delicious bowl.
I try to make sure the things I feed my family are as healthy as possible, which means I try to use very little (if any) artificial food coloring. However, Red Velvet cake is something of a cultural obsession, so rather than deprive the munchkins and hubby of the delicious, cream cheese frosting topped, red-hued cake, I went looking for a way to make it naturally! Lucky for me, Sophistimom has a great version. With a few adaptations, I've found a recipe that not only tastes yummy, but is a truly gorgeous, bright red color...NATURALLY!!!
Lately, I cannot get enough Sweet Potatoes! Also known as Yams, this winter veggie is as versatile as Pumpkin and is super healthy! Mashed, baked, whipped into biscuits, pureed in soups, or turned into a sweet dessert, they're as good savory as they are sweet. Roasted Sweet-Potato puree is what makes this spiced cake so deliciously moist and flavorful, while the luscious layer of rum-flavored icing makes it as beautiful as it is scrumptious. What a treat!
Allspice is one of those spices I rarely use, but occasionally need for some recipe I'm making. Like my Homemade Pumpkin Pie Spice, I hate to spend several dollars on a jar of spice I'll use once or twice before it gets old, so I like to make my own substitution blend fresh and store the extra in a glass spice jar for when I need it.