Tag: dairy-free

Easter Redemption

A beautiful sunset from my backyard, and a message God has put on my heart.

You may have noticed (or not, and that’s okay) that I have been gone for awhile. Almost a year and a half, now.

Peter Cottontail Cloud

It wasn’t planned, but it was filled with purpose, intentional change, health issues, ups and downs, and a big adjustment to life. With my chronic illness (migraines) and corresponding anxiety and depression, it’s been a rough year, health wise. I’ve felt defeated. I’ve felt a deep darkness and sadness, a mourning for a life without pain. A mourning for the Mom and Wife, Daughter, and Friend I should be.  While I’ve suffered from all of these things for many many years, it had reached a peak. A really awful peak. Sure, it ebbs and flows (not so much the chronic pain, which is most always present), but, I am starting to see the up. Praying it so.  I’ve seen some real darkness in my life. A place where I am not even sure how I got there. Or how I’d climb and claw my way out. I’ve questioned God’s presence in my life, because how can I suffer so much and have Him still love me and have this as His plan for me? I’ve questioned my own existence. How can I be made for this Earth, this life, with such heavy burdens, both physical and mental. It’s taken its tolls on all aspects of my life. Anxiety and depression (along with my ever-present body pain) are monsters, but ones I’m both familiar and comfortable with, as they are my constant companions. I both hate them and respect them, as they are a part of me. Will we be lifelong friends? Maybe. Probably. But I am changing things. This is my year. Okay, maybe it wasn’t a good first three months, but we’ve still got time. Getting control of my “things” and my many hangups is priority. Changing up medications, expectations, and healthy living have been monumental these last few months. I’ve started yoga, daily workouts (save for those awful migraine-filled mornings), gluten free diet, less dairy, no cheese (it’s a trigger, among many others), and a more positive outlook, and it’s been so helpful. Do I allow myself to feel when I’m sad or upset? YES. Shoving down my hurt only hurts me more. And more deeply. Some days, I may not be ready to tap into my hurt, but when I am, I am here for myself. SELF CARE. Caring for myself. Not in a selfish way, but in a necessary way. I want to be the best me I can be for my boys, family, friends, students, co-workers, and this Earth. Because I AM FOR THIS EARTH, temporarily at least. Despite my questioning of my God, He’s never left my side. He’s been faithful, although I haven’t. He’s there. He’s here. I am His, and He is mine. This is especially poignant to me this Easter weekend. The greatest love story ever told. I am redeemed in Him. I will rise. I will rise. As Christ was raised to life. Now in Him, I live. I might not rise today, or tomorrow, but I’m getting there.

And I’m quite thankful for those who have supported me on this sometimes ugly journey. It has not been pretty or packaged up in a cute little box, as I’d have preferred, but in really messy, torn open, pieces missing, package kind-of-way.

But this is who I am. Perfectly created imperfectly in His image.

Talk about what hurts. That’s been ringing in my ears for some time. I’m ready.

So in all of that, my vision for my blog has changed drastically. I have adopted a more raw, vulnerable way of writing. I have also changed the way I eat, so my recipes will reflect that. More organic, more natural, like I aspire to be in my everyday life. You’ll also see a lot more dairy free (sometimes) and gluten free recipes.

Please keep me company on this new, refreshed, redeemed journey? I’d love to have you along.

I am segueing into food now. Because this is a food blog, afterall. No clever segue, however.

I know that Hot Cross Buns are traditionally eaten on Good Friday (yesterday). According to some random website on The Interwebs, “The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial.” In my typical blogging fashion, I made something Hot Cross Bun-ish a day after Good Friday. Side note, Good Friday is called such because, in my humble opinion, what Jesus did was GOOD. It was a horribly, hard time, but how he died for ME, for YOU, for US, was good. How do I deserve such great love? I don’t. And He loves me still.

So, I made Hot Cross Bun Muffins and Hot Cross Bun Donut Holes. An updated version of the amazing and delicious Hot Cross Bun. Gluten and almost dairy free.

So, please tuck this recipe away for next year. Or when you need a reminder of God’s overwhelming, incredible love, or of how far you’ve come in your journey, all while eating a treat. 😀

Big love and blessings,

Kristin

www.twloha.com

 

Print Recipe
Gluten Free Hot Cross Bun Muffins and Donut Holes
These muffins and donut holes are gluten free and mimic the flavors of a traditional Hot Cross Bun. These can be made dairy free with DF butter.
Prep Time 10 minutes
Cook Time 18+ minutes
Servings
12 muffins, 12 donut holes
Ingredients
Prep Time 10 minutes
Cook Time 18+ minutes
Servings
12 muffins, 12 donut holes
Ingredients
Instructions
  1. Preheat the oven to 325F. Grease the bottoms and tops of your silicone donut hole baking pan and put cupcake liners in your muffin tin. Cream butter, oil, and sugars in a mixing bowl. Add the eggs and continue beating. Add the baking powder, baking soda, salt, cinnamon, allspice, raisins, and chocolate chips and mix well. Add the flour and milk, alternating, and end with the flour. Spoon into silicone mold, filling only the bottoms. Fill the muffin tins. Bake for 17 minutes. Remove the donut holes. Bake the muffins for an additional 7 minutes. To add the "cross", I mixed together powdered sugar, LorAnn Oils Butter Vanilla Bakery Emulsion, vanilla, and coconut milk, until I reached the desired consistency. You can use orange juice and powdered sugar. Or just vanilla. Get creative! I then spooned it into a ziploc bag and piped the cross on the "buns". Enjoy!
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Gluten Free Apple, Honey, and Olive Oil Cake

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You guys. Have you ever made a recipe that is so good that you are at a loss for words? I just did that. Earlier in the week, I found a recipe for an Apple, Honey, and Olive Oil Cake that looked out of this world. It wasn’t gluten free, so I thought I’d be nice and make it such, so my husband could eat it, too. I definitely deserve some kind of pat on the back or a new pair of shoes or something for that act of kindness. Anyways.

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This cake was not only easy (you probably have ALL of the ingredients!!), but it wasn’t overly sweet OR unhealthy.

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It’s basically a health cake. You’re welcome.

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I’m going to be perfectly honest with you right now. I cut a huge slice of this and put it on my dinner plate. I ate the first slice right along with my baked ham with cloves, green beans with almonds, and corn.

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I DO have one regret – not buying (and eating) vanilla ice cream with this. It would be killer. So, that is my sage and wise advice to you today. Buy vanilla ice cream to go with this.

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This cake was one of the best things that happened to me all day.

Gluten Free Apple, Honey, and Olive Oil Cake

Recipe adapted from: Pickledplum.com

5 small red apples (or 4 larger ones), peeled, cored, and sliced thinly

5 T gluten free flour mix (with xanthan gum in it) or another GF flour with 1/8 t xanthan gum added)

5 T brown sugar

5 T extra virgin olive oil

1 t baking powder

4 large eggs

⅔ C honey

Cinnamon

Preheat oven to 350F.

Grease an 8-inch cake pan, then place the apple slices inside. Put flour, sugar, baking powder, olive oil, eggs, and honey in a bowl and whisk until smooth. Pour the batter over the apples and sprinkle cinnamon over top. Bake for 20 minutes. Take the pan out of the oven and drizzle more honey on top. Bake for an additional 25 minutes.

Eat hot or cold. It was ridonk hot. It would be even more ridonk hot with that vanilla ice cream. I’m planning on eating it cold later tonight and/or for breaky. I’m sure it’ll be ridonk, once again.

Enjoy!

Kristin

Happy Friday! Kindergarten & 3’s Pizza School Lunches

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Tomorrow is Friday. I think Fridays are meant to celebrate…you know, after school (work for most), is done. It’s a celebration of making it through the week, of having a blissful few days ahead. To celebrate Friday, I packed pizza rolls for my kiddos. I made them for dinner last night and my boys love them. They are so easy to make! I also packed raisins, strawberries (my Smalls doesn’t care for them because of the “bumps” [he’s a sensory kid!], but I am going to press my luck with just a few pieces), red grapes, freeze dried jack fruit, and a gluten and mostly dairy free cupcake (with orange tinted icing sugar glaze, Smalls got half of one).

HAPPY FRIDAAAAYYYY

Kristin

Quinoa Granola Bars with Dried Fruit & Chocolate

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Well, oopsie. It’s almost been a month since I blogged. What can I say? Summer really took over. Now, it’s coming to a close. My boys go back to school next week ( 🙁 ). I’ve so enjoyed my extra time with them, where the days started and ended later, we ate our weight in ice cream, and we did what we wanted. Times are a-changin’! It’s back to the grind. It’s going to be a rude awakening next week, when I’ll be forced to wake them up. I’ll cross that bridge when I come to it. That “my baby is now going to Kindergarten” bridge will also have to be dealt with. I’m not emotionally prepared to deal with that at this time.

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Moving on to what makes me comfortable – food. 😀

I found a recipe for Quinoa Granola Bars and tweaked them a little.

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These were so good! The oats made them chewy and the quinoa made them crunchy. The dried fruit made them subtly sweet and the chocolate coating just made them. Chocolate coating makes almost everything. Ask anybody.

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You can leave the chocolate coating off, if needed. I can barely come up with a situation where a chocolate coating would not be needed. But, know that option exists.

Quinoa Granola Bars with Dried Fruit & Chocolate

Recipe adapted from: Superhealthykids.com

1 C uncooked quinoa

1 C oats

1/2 C coconut

1 1/2 C combination of nuts and dried fruit (I used a 1/2 each of cranberries, golden raisins, and sliced almonds)

1/4 t salt

1/2 C peanut butter

3/4 C honey

1 T  oil (I used coconut)

3 T brown sugar

1 t vanilla extract

1/2 C chocolate chips

1 t oil (I used coconut)

Preheat the oven to 350F. Grease a 9X13 inch baking dish.  Spread the oats and quinoa on a cookie sheet and toast in preheated oven for 8 minutes. Pour the quinoa and oats mixture into a large bowl and add coconut, nuts, and dried fruit. Mix together. In a medium saucepan, combine salt, peanut butter, honey, oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat. Add the vanilla extract and mix. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down into pan. Bake for about 15 – 18 minutes.

To make the chocolate, mix the chocolate chips and oil together in a bowl. Microwave at 30 second intervals, stirring until melted. Spread over the top of the bars and let them cool/dry.

Cut and serve.

These are a teeny bit crumbly, but are delicious for snacks (after school, maybe? mid-morning? you decide). You could also individually wrap the slices and freeze and pop into a lunchbox.

Enjoy!

Kristin

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Dinner Tonight: Gluten Free Taco Pie

I’ve got another dinner idea for you to try this week – Taco Pie!

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My family loves tacos. We eat them…um, too much (for my taste). Mexican food easily offers great gluten free options. I think that’s why it’s so often. I like to mix it up, however, because my taste buds will not allow the same meals all the time. I need options.

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This taco pie was both filling and delicious, and very easy to make. I served it with sliced tomatoes, cucumbers, red onion, and lettuce, and plain Greek yogurt, and charred corn (and iced hibiscus tea!) on the side.

Gluten Free Taco Pie

Recipe adapted from: Betty Crocker

1 lb. ground beef

1 medium onion, chopped

1 packet gluten free Taco seasoning

1 can black beans, drained and rinsed

2 eggs

1 C milk (I used unsweetened coconut milk)

1/2 C Bisquick Gluten Free mix

Sliced tomato

3/4 C cheese (I used dairy free cheese)

Toppings (I used tomatoes, lettuce, cukes, red onion, and plain Greek yogurt in place of sour cream)

Heat oven to 400F. Spray 9-inch glass pie plate with cooking spray. In a large skillet, cook beef and onion over medium heat, until beef is browned. Drain. Stir in seasoning mix. Spoon into pie plate. Top with drained and rinsed black beans.

In small bowl, stir eggs, milk and Bisquick Gluten Free mix until blended. Pour over beans.

Bake for about 25 minutes. Top with cheese and tomato. Bake 2 to 3 minutes longer or until cheese is melted. Serve with additional toppings.

Enjoy!

Kristin

Shortcut Shortstacks for Shrove Tuesday

Today is Shrove Tuesday. And it coincides with Pancake Day. I read, today, that people who would be giving up sugar, eggs, and/or milk for Lent would feast on pancakes the day before Ash Wednesday in an effort to rid their pantries of those ingredients so that they would not go bad. Is that as fascinating to you as it is to me? What are you giving up for Lent? I have decided to give up desserts (save for a few pieces of birthday cake for a few important birthdays). #amicrazy #yes

To keep with this newly found (to me) tradition, I made gluten and dairy free pancakes for dinner tonight, with a fresh strawberry sauce and creamed honey (from Trader Joe’s – one of the best purchases of my life).

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I used a shortcut King Arthur Flour GF pancake mix and made it even better.

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These were SO good. I am embarrassed to say that I allowed my Bigs to eat, um, eight of these. Smalls ate a few less and without strawberry sauce (he is on a no strawberry kick).

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Gluten & Dairy Free Shrove Shortcut Shortstacks

1 pkg King Arthur Flour GF pancake mix (15 oz.)

2 large eggs

4 T coconut oil (you can use other oils or 6 T melted butter)

2 C milk (I used 1 C cashew milk, 1 C coconut milk)

1 T vanilla bean paste

2 t almond extract

Whisk together the eggs, oil (or butter), and milk. Whisk in the mix. Allow the batter to sit for 10 minutes.

Preheat your griddle pan to 350F. Scoop out the batter and cook for 1-2 minutes on each side (look for bubbles to pop).

Serve with fresh strawberry sauce.

Fresh Strawberry Sauce

2 C fresh or frozen strawberries (I used frozen)

Place in a saucepan on medium heat, until softened. Put into a food processor and whiz until fully processed. Strain to get the larger unprocessed chunks out. Place back in saucepan to thicken.

EAT.

Happy Lent!

Kristin

(late) Valentine’s Desserts

Last week was full of Valentine’s activities and special treats. I was so busy, that I wasn’t able to get the dessert recipes up, but I’m sure you’ll forgive me, right? You can make these any time. So get on it. Or tuck these away for Valentine’s Day next year….it never hurts to be prepared!

First up, Dark Red Velvet Cookies. Oh yes, boy.

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These were chewy and cocoa-y, and filled with milky, melty chocolate.

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Such a fun treat for the lunchboxes!

Dark Red Velvet Cookies

Recipe adapted from: Sally’s Baking Addiction, Red Velvet Chocolate Chip Cookies

1.5 C + 1 T AP flour

1/4 C dark cocoa (I used Hershey’s Special Dark)

1 t baking soda

1/4 t salt

1/2 C unsalted butter, softened

3/4 C brown sugar

1/4 C granulated sugar

1 egg, at room temperature

1 T milk

2 t vanilla extract

1.5 T red food coloring

1 c milk chocolate chips

Toss together the flour, cocoa powder, baking soda, and salt together in a large bowl.

With a handheld or stand mixer, beat the butter, in another bowl, on high speed until creamy. On medium speed, add the sugars and beat until combined. Beat in the egg, milk, and vanilla extract. Once mixed, add the food coloring and beat until combined. Add the dry ingredients to the wet ingredients. Slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.

Cover the dough and chill in the refrigerator for at least one hour (up to several days). Thaw, as needed, before baking.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Scoop the dough and roll into balls. Bake each batch for 10-11 minutes.

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Switching directions to gluten and dairy free –

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I’ve made these GF DF peanut butter cookies many times. They always come out perfectly.

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They have all the ingredients needed to make for an old-fashioned peanut butter cookie feel.

I also added raspberry jam to a few:

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I love how these came out. The jam added a chewy goodness to them. I can’t even. Actually I could. And I did.

http://www.wholefoodsmarket.com/recipe/gluten-free-peanut-butter-cookies

And lastly, but still gluten and dairy free – Chocolate Torte!

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This thing is a showstopper. It’s super glossy in the picture, because I had just poured my cashew milk ganache on top.

Yes. Cashew milk ganache. And it’s ridonkulously easy.

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Look at that freshy.

Gluten and Dairy Free Chocolate Torte

Recipe adapted from: King Arthur Flour, Flourless Chocolate Cake

1 C semisweet chocolate chips

1/2 C (8 T) unsalted butter

3/4 C granulated sugar

1/4 t salt

1 t vanilla extract

3 large eggs

1/2 C unsweetened cocoa powder

Preheat the oven to 375°F. Lightly grease an 8″ round cake pan. Fit a piece of parchment paper in the bottom. Grease that as well. 

Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary (you can use a double-boiler if preferred). Transfer the melted chocolate/butter to a mixing bowl.

Stir in the sugar, salt, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust.

Remove it from the oven, and cool it in the pan for 5 minutes.

Loosen the edges of the pan with a table knife and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To make the glaze: Combine one cup of semi sweet chocolate with one half cup of non-dairy milk (or cream, if you want dairy) in a microwave-safe bowl, and heat until the milk is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

*I have used both cashew and coconut milks for this and they both turn out beautifully.*

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

EAT.

Enjoy these sweet treats!

Kristin

Mummies and Pumpkins and Cakes, oh my!

What a fun weekend we had! I participated in my first bake-off. I am SO not competitive, by nature. It gives me anxiety, like, for real. But I LIVE for baking (and you know, my kids, husband, Jesus too). And it was a friendly competition, hosted by my wonderful friend, judged by two chefs that she knew. And I knew we’d ALL be winners, you know, eating all of the desserts. I wanted to do something seasonal, so I decided on a pumpkin cake. To me, that would be perfectly acceptable on its own, because…#pumpkinallthethings, but this was a competition.

The cake itself was so pretty. The recipe called for an entire can of pumpkin, which I hadn’t seen before. I knew it would be rich with fall flavor and moist.

It was heavenly. While that was baking, I went to work on  next project – the cake’s decoration.

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Melting chocolate – isn’t it magical?

Halloween Candy Bark!

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I meannnnnn, forrealz! This is a thing! I ran across the recipe in my research and fell in love with it. It’s so festive! I could have used any candy, I suppose, but the blog used these and I loved how it looked like the inside of a trick or treat bag, but with eyes.

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It was so pretty. I can’t even handle how cute it came out.

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It’s my new favorite. Of everything.

http://www.justataste.com/2014/10/halloween-candy-bark/

Since my pumpkin cake recipe called for 3 8-inch rounds and I only had two, I made three smaller cakes to go with the 2-layered big one.

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I decorated the big one with the Halloween bark, cut into shards, and I used candy corn, more shards, and eyeballs to decorate the smaller ones. Not the cleanest work I’ve ever done, but it worked out because my creation won “Most Innovative”! I was so happy. It really was a delicious cake (and the bark was SO good).

This cake would be an incredible addition to a Thanksgiving table. It’s maple cinnamon cream cheese frosting takes it to a new level.

http://www.thenovicechefblog.com/2012/10/pumpkin-dream-cake/

Since my long-suffering husband is both and dairy and gluten free, I couldn’t let him go to the bake-off with nothing to eat. I made him a Chocolate Pumpkin Sheet Cake.

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I could tell by the batter that it was going to come out delicious.

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And I was right. It was HUGE too, enough to feed a gluten and dairy free army. It puffed right up like a “real” cake! This was my first successful attempt and GF DF from-scratch baking (cakes). I left off the frosting (since it was filled with dairy).

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I’ll be using this recipe again and again. It called for over 1 can of pumpkin, but I just used one and it turned out beautifully.

http://www.thebakingbeauties.com/2010/10/gluten-free-chocolate-pumpkin-sheet-cake.html

All of the desserts at the bake-off were delicious. That was a fun night. I’ll have to up my game for next year’s competition.

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And lastly, I made mummies. Not real ones. Because that’s gross. And unheard of. In these modern times.

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I’ve made these before (here). They are too easy for words and make a big impact (to kids, mostly, I think).

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They’d be great dipped in ketchup. But that would look bloody. And grody. We don’t do bloody. Unless it’s a lip or knee. And not on purpose.

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I was going to make them all like the one on the left, but then nobody had time for that.

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I packed that little guy in my Bigs’ lunchbox, along with seasoned corn, banana chips, raisins, pineapple, red grapes, a Halloween cookie, and some orange and black chocolate covered sunflower seeds.

Boo!

Blessing to you!

Kristin

Ain’t “nuttin'” but a PB thang, baby!

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Soooo, it looks like we missed National Peanut Butter Day by quite a while, which was on January 24th this year. November, however, is National Peanut Month, so maybe I’m early! Yes, that’s it. I’m early. Did you know that it takes 550 peanuts to make a 12 ounce jar of peanut butter? That fact makes each of those spoon-fulls that pass my lips seem a little bit more precious!

We eat a TON of peanut butter in my house (and elsewhere). I am very thankful that we have no aversions to it. It seems that we would be lost without it. We eat it at least once a day – on toast, on sandwiches, in desserts, with apples, with carrots, on a spoon, on fingers….

In preparation for an upcoming playdate, I made peanut butter cookies (and cupcakes, but we’ll save those for another day). I adore how “old fashioned” they look, with the fork marks on them. This particular version is both gluten and dairy free. I’ve made them before with this recipe and they always come out beautifully.

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They are soft, but with a little chew to them, just as they should be. They are rich with peanut butter flavor. They’d be delicious if you used crunchy peanut butter (I only had creamy). You could also add chocolate chips. Or you could keep them just as they are…perfect, soft, yet crumbly, reminiscent of a bakery peanut butter cookie.

Make them. You won’t be disappointed!

http://www.wholefoodsmarket.com/recipe/gluten-free-peanut-butter-cookies

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Blessings,

Kristin

 

Sugar Sugar! Aww, Honey Honey!

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You guys know that I have an insatiable sweet tooth.

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It’s the reason I run (well, that and teaching my kids to take care of their bodies, setting a good example, living longer, blah blah blah). I’ve had this sweet tooth since before I can even remember. When I’d earn my allowance as a kid, I wouldn’t spend it on dolls or shoes (oh wait, yes I DID spend it on shoes…okay, so shoes AND a sweet tooth, I’m a real keeper), instead I’d have my Mom take me to the mall candy shop (The Sweet Factory, remember that place?!) and buy a little bag. I’d fill it with candy peas & carrots, sugar-coated ribbons, gummy peach rings, jelly beans, licorice, and jawbreakers. Those are such fun memories for me. As an adult, my tastes have matured a bit – I’m into classier sweets now, like Ho-Hos, Ding-Dongs, Snowballs, Twinkies etc. You know.

I love that dessert comes in so many forms.

Sometimes, the fruit produce is so good and sweet, you don’t even need (wow, that’s painful to say) dessert, of the baked or sugary variety.

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And other times, you come across a great find at Aldi and don’t have to make your dessert yourself.

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How NEAT that I found this at Aldi, of all places!

But other times, you make it yourself. And you enjoy making it and then eating it.

It’s a sort of therapy for me.

And I love baking for others. It’s my love language. Seriously. Don’t laugh.

We got together a few weekends ago with our wonderful neighbors for a dinner party. For my GF husband, I made…wait for it…kidney bean brownies! Don’t scrunch up your face like that! They were delicious. My original intent was to make black bean brownies, but I only had kidney beans. So typical of me. But, then I came across a recipe that would work for me.

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And wouldn’t you know, they came out delicious!

Here is the recipe:

http://eat2run.com/recipes/kidney-bean-brownies-w-gf-option/

They were moist and chocolately. We used the GF option (obvi).

For the rest of us carb-lovers, I tried a new Willow Bird Baking recipe. I’d been eying it ever since seeing Julie post pictures of the recipe in development.

Sure, mine didn’t come out as pretty as hers, but they were SO. GOOD. So simple, but so good.

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Gorgeous, tender, buttery shortbread topped with creamy, rich, dark chocolate frosting. Seriously. Make it. You probably have all the ingredients. I did, for once. HA!

http://willowbirdbaking.com/2014/07/10/shortbreads-with-dark-chocolate-frosting/

And a couple weeks ago, my sweet friend had a little, teeny, beautiful baby girl. So I made her mini donuts.

It’s what I would want.

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I used this recipe just recently and have used it many times in the past. It’s easy, but time consuming…and oh-so-worth it.

http://www.confessionsofacookbookqueen.com/2012/04/mini-devils-food-donuts/

I think you could probably swap out the mix for any flavor – Red Velvet mini donuts? Spice mini donuts? I suppose the choices are endless.

And to round out my very sweet couple of weeks, we had a church community party potluck on Friday night. I wouldn’t have felt right subjecting those people to my cooking. So I baked.

I ran across a recipe on Instagram, by the Doughmestic Housewife, for Graham Cracker S’more Cups. I was sold – I both LOVE s’mores and HAD all the ingredients!

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It was a quick recipe, so I made it about a half hour before we needed to go. Of course, they didn’t turn out exactly right because of something I must have done, but my mini cupcake papers sort of saved them (the graham layer was VERY crumbly).

Graham Cracker S’More Cups – Doughmestic Housewife

1 1/2 C graham cracker crumbs

1/3 C sugar

6 T butter, softened

Mix crust ingredients and press into greased mini muffin pan. Press firmly to form a cup shape. Cook at 375 for 6 minutes. Add mini marshmallows (I only had big) and milk chocolate pieces and cook a bit longer until toppings start to melt. Remove from oven and let cups cook to warm.

Even though they sort of messed up, the flavors were amazing.

Here’s to a  sweet week!

Blessings,

Kristin