Blueberry Glazed Donuts

December 1, 2011 by 5 Comments

There’s not much that’s better than a delicious donut.  Especially one that’s… healthy?  Wait, what’s that?  Donut?  Healthy?

Of course- and it’s all thanks to this!

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Now you can BAKE a donut.  You get to control the ingredients in your donuts.  And they’re baked, not fried so it won’t leave your tummy hurting (I have a pretty sensitive stomach and too much fat really does a number on my tummy!).

I got my donut pan on Amazon.  I originally got the regular sized 6-count donut pan.  Then I was browsing around Hobby Lobby one day and I noticed that they had donut pans too.  So I got one of the 12-count mini donut pans.  I’m having so much fun experimenting with different recipes for donuts!

First up is a blueberry glazed donut that will knock your socks off!  These donuts are low fat and vegan but don’t let that fool you because they’re amazing!!

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Blueberry Glazed Donuts
(Print this recipe!)

Ingredients:

For the donuts:
1 cup AP flour
1 cup Whole Wheat pastry flour
1 T baking powder
1/2 t cinnamon
1/4 cup applesauce
1/2 cup sugar
1 t vanilla
1 cup non-dairy milk
1 cup blueberries

For the glaze:
1/2 cup confectioners sugar
1-2 T non-dairy milk (depending on the thickness that you prefer for your glaze)

 

Directions
Preheat oven to 350 degrees F.

Combine dry ingredients in a medium sized bowl.

In a small bowl combine wet ingredients.

Add wet to dry and stir until just combined.

Carefully fold in blueberries.

Spoon mixture into a donut pan that’s been sprayed with cooking spray.

Bake for 12-13 minutes until donuts are firm and slightly brown.

Let cool in pan for 5 minutes.

For glaze mix together the confectioners sugar and milk and dip each donut into glaze.  Let donuts sit until glaze hardens. (NOTE: if you store these in an airtight container the glaze will melt so plan accordingly!)

 

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NOM!!

Enjoy!

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Simple Apple Tarts

October 18, 2011 by 5 Comments

I was saving this recipe for later in the week but I just couldn’t keep it to myself any longer!  And when I say any longer you should know that I made these this afternoon.  Yeah, I’m terrible at keeping secrets.  I’ve had a sheet of puff pastry hanging out in my freezer for months and I really needed to use it.  Seeing that honeycrisps are out right now, there’s no time that’s more perfect to put the two together!

These apple tarts are SO simple to make and are insanely delicious!  They won’t last long- trust me my hubby is polishing them off as we speak!

Simple Apple Tarts
(Print this recipe!)

Ingredients:
1 sheet of puff pastry (I used the Pepperidge Farm- you can find them in the freezer section by the frozen pie crusts)
1 apple- peeled, cored and sliced extremely thin
3 T brown sugar
1-2 T earth balance
cinnamon for sprinkling on top

Directions:
Preheat oven to 350 degrees F.

Unfold puff pastry onto a cutting board and let it thaw enough for you to be able to work with it.

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Slice it into thirds lengthwise down the seams, then slice each third into three pieces for nine total pieces.

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Place 4-5 of your very thin apple slices on each piece, leaving a little bit of room at the edges so that it puffs up and turns an amazing shade of golden brown.. 

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Place a few tiny pieces of your earth balance on top of each piece and sprinkle with 1 teaspoon of the brown sugar.

Sprinkle with cinnamon.

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Bake at 350 F for 10 minutes.

Enjoy as is, dusted with a little powdered sugar, or with a big scoop of vanilla ice cream!

 

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Delicious- and perfect for all of those fall apples!

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Dark Chocolate Almond Clusters with Sea Salt

October 14, 2011 by 8 Comments

Simple but decadent, these dark chocolate almond clusters will have your taste buds rejoicing!

 

Dark Chocolate Almond Clusters with Sea Salt
(Print this recipe!)

Ingredients:
2 cups dark chocolate chips (I like the Guittard extra dark chocolate chips)
1/2 cup almonds, chopped
coarse sea salt for sprinkling on top

Directions:
In a small saucepan over low heat, melt chocolate chips.

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Stir in chopped almonds and drop by the spoonful onto a pan lined with parchment or wax paper.

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Sprinkle a little coarse sea salt on top of each cluster.

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Let stand until firm.  (or place in refrigerator if you want to speed up the process a little).

 

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Love love love these! 

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Garlicky White Bean Dip

October 13, 2011 by 1 Comment

This dip is easy and quick to make and it’s so inexpensive!  If you don’t have a food processor you can use a potato masher or the back of a fork. 

Garlicky White Bean Dip
(Print this recipe!)

Ingredients:
1 can white beans (I used cannellini)
1 clove garlic, minced
2 tsp olive oil (optional but I think it adds a nice flavor!)
1 T parsley
squeeze of lemon juice
salt to taste

Directions:

In food processor combine white beans, garlic,olive oil and a small squeeze of lemon juice.

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Process until it starts to come together.  If it’s too thick add a splash of water or vegetable broth to thin it out a bit.

Add parsley and salt, to taste.

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Continue processing until it reaches a nice smooth dip-able texture.  Scoop out into a bowl and use as a dip for veggies and crackers, in place of hummus, or as a spread on a sandwich or a wrap.

 

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This is sooooo good!  And it’s so simple I can’t believe I didn’t think of it sooner!  I can’t wait to play around with a few different variations of this dip!  Enjoy!

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Taco Pizza

October 12, 2011 by Leave a Comment

Tacos.  Pizza.  Two of the greatest things in the world come together in this recipe to rock your taste buds!  I think this may be the best pizza I’ve ever had.

 

Taco Pizza
(Print this recipe!)

Ingredients:
1 recipe of your favorite pizza dough- I used this recipe. Or you could use a pre-made pizza crust if you like!** 
1 small onion, chopped
1 bell pepper, chopped
1 package tempeh(8ish oz), crumbled
1 package taco seasoning (about 4 T)
1/2 cup water
pizza sauce of choice (or you could use salsa!)
1 cup cheese of choice, I used Daiya pepperjack
topping suggestions: shredded lettuce, chopped tomatoes, salsa, chopped avocado, sour cream, etc…

Directions:
Prepare pizza dough and set aside until you are ready to put your pizzas together.

Preheat oven to 350 degrees F.

Over medium heat sauté onions and bell peppers in a little cooking spray until softened.

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Add the crumbled tempeh and sauté until it starts to brown.

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Add taco seasoning and water.  Stir until water is absorbed.  Remove from heat.

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Roll out your pizza dough- I made mine into two smaller pizzas, but you could also do one big pizza if you like.

Top dough with your pizza sauce, your tempeh taco mixture, and a little cheese. (you will most likely have some of the tempeh mixture leftover- it makes a great taco or burrito filling!)

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Bake for 10-15 minutes, or until crust is golden brown and cheese is melty and bubbling.

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Top your pizza with your favorite taco toppings and serve immediately.

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**Note: The pizza recipe I linked to makes two regular sized pizzas.  I divided it into 4, used two for this to make two small pizzas and froze the other 2 pieces to use later.  You’ll also need an hour for rising time, so make sure to plan accordingly!

 

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