I LOVE salad. Maybe that is weird, but I know for sure it comes in handy for maintaining a healthy diet. Most of the time when Will and I go out to eat I order salad – partially because they … Continue reading
For as long as I can remember I have either helped make or been completely responsible for making the pumpkin pie in my family for the holidays, especially on Christmas. For the last several years my mom and I … Continue reading
When I discovered (thanks to facebook) that it was national doughnut day I just had to tell Will. He happens to LOVE doughnuts. Sometimes I think that He is about to go into depression about the fact that he can’t eat as many Krispy Kreme’s in one setting without getting nauseous as he used to be able to. But I know he was happy when he saw this spread in the break room at work today:
I thought it was just him, but to my surprise both my father and my sister texted me telling me to go eat a doughnut today! Now for most people, that’s easy. Walk to the gas station down the block or stop by your local Krispy Kreme while the free doughnut light is on (did you know there’s an app for that?!) For me however, not so much. Dang Gluten.
For me to be able to celebrate, I had to do some homemade doughnut making. Which I don’t mind at all! And thanks to my awesome mother-in-law I have a regular and a mini doughnut pan! I love using them when I have extra batter from things. Like when I have too much muffin batter.
Or when we have chili, I make “corn holes.” It’s cornbread, but dunkable!
I was unaware that it was National Doughnut day till I was already at work – blogger fail. I feel like bloggers are supposed to know about these weird “holidays” so that we can have the perfect post ready ahead of time. Not me! So I am making doughnuts for dessert tonight! These babies are fresh out of the oven and this recipe is hot off the presses!
I decided that I wanted to make s’mores doughnuts because it is s’mores time of year. I mean the evening weather is that perfect temperature where it’s not too hot for a fire and not too cold to sleep outside, which means I want to go camping, which means I want s’mores…..
….to be honest, I don’t care what time of year it is. I will ALWAYS eat a s’more. BUT same dang gluten issue. I don’t always have Gluten Free Graham Crackers so I opted to make a sort of warm-cinnamon flavored doughnut as the base to make up for the lack of graham crackers. I used a recipe I have tried before from Pinch of Yum as my go by.
Mini S’Mores Doughnuts
These are easy, but fancy. They satisfy your every desire for the campfire classic. They aren’t overwhelmingly sweet. The ratio of marshmallow to chocolate to doughnut is pretty good too!
- 1⅓ cup Flour (I used ⅔ cup oat flour, ⅓ cup white rice flour, ⅙ cup brown rice flour, ⅙ cup tapioca startch + 1 tsp guar gum)
- ¾ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Ginger
- ¼ cup Sugar (I think brown sugar would work even better)
- 1 Egg
- ⅓ cup Applesauce
- 1 tablespoon Milk
- 1 taspoon Molasses
- 2 tablespoons melted Butter
- 4 oz (2/3 cup) Milk Chocolate Chips
- 2 tablespoons Heavy Cream
- 1 tablespoon Corn Syrup
- Crushed Graham Crackers
- Toasted Marshmallows
- Preheat oven to 350.
- Mix the dry ingredients.
- To the dry ingredients add the egg, applesauce, milk, and butter. Batter will be very thick
- Spoon or pope the batter into your doughnut pans. You want them to be about ½ way full.
- Bake for about 7-8 minutes.
- Remove the doughnuts from the pan.
- Place the chocolate, cream, and corn syrup in a microwave safe bowl and melt the chocolate chips slowly in the microwave.
- Dip your doughnuts in the ganache and give them a little twist as you pull them out.
- For the rest of the topping I sprinkled crushed graham crackers on Will’s and toasted marshmallows in the broiler to put on top as well. For the mini doughnuts I had the marshmallows cut in half so that they would be more proportional, but I think there wouldn’t be anything wrong with leaving them whole! There is a picture of the marshmallows on a cookie sheet fresh out of the broiler below.
Other Doughnut Recipes on the Blog:
Since I am gluten-free pizza is a special thing in our house because it requires a lot of extra effort. But on Saturdays I try to put extra effort into having an awesome meal ready for Hubster when he get homes from his long, sunny shift of chucking bags of mulch and loading paver stones all day at Home Depot. He’s great at what he does! I have stalked him at work. He’s always ready to help someone and is always friendly and approachable. So as a reward for having to work all day in the sun on Saturday I have an especially good meal ready and on the table when he walks through the door with his fresh layer of farmer’s tan.
A couple Saturdays ago I had this pizza ready for him. He loves pizza. We were in a rush to leave the house for his brother’s birthday party, so pizza seemed like the perfect meal that would satisfy the hard-working man but be quick to eat.
It was. This pizza is like a party in your mouth! It’s not greasy like pizza usually is. It’s filling, refreshing, and a perfect blend of sweet and spicy. Maybe you think that is weird for a pizza. That’s ok. Just try it anyway. Growing up I was your regulation pepperoni lover. Extra pepperonis please! Somewhere along the line I became a grease blotter, trying to mop up the pools of grease before they found their way to my arteries. That was the beginning of a slippery slope into trying different pizzas… now I prefer veggie loaded pizzas of all different flavors. Including taco pizza; that’s definitely one of my favorites!
You’ll notice nothing has measurements…. That’s because pizza is a very intimate food. Everyone has their own preference and specification for sauce to cheese ration and meat to veggies, toppings under the cheese or toppings on top of the cheese. You see where I am going with this.
Instead of having normal, tomato-paste-based pizza sauce, this pizza has a sweet and spicy BBQ sauce. What I did was put a couple tablespoons of some BBQ sauce (KC Masterpiece – have to represent my homeland/we were out of Will’s favorite) and then I mixed in a few shakes of hot sauce. Neither of us are big pizza sauce fans; we care more about having a mountain of toppings. So you will need to eyeball how much sauce you need and how spicy you want it to be – only you can answer those questions about your own pizza.
Hawaiian BBQ Pulled Pork Pizza
This pizza is like a party in your mouth! It’s not greasy like pizza usually is. It’s filling, refreshing, and a perfect blend of sweet and spicy.
- Your favorite pizza crust recipe (I used this one from Betty Crocker http://www.bettycrocker.com/recipes/pizza-crust/dfd30165-0b22-47aa-b192-268be25e138d for Will’s pizza)
- Pulled Pork
- Hot Sauce (we used Franks)
- BBQ Sauce (we used KC Masterpiece)
- Jalapeno Slices
- Pineapple (I sliced up some canned rings)
- Shredded Cheese (we used “Queso Quesadilla”)
- Finely Diced Purple Onion
- Make your pizza crust according to the instructions. Mine called for being pre-baked some. So while it is pre-baking slice up your onion and pineapple and get out your cheese and jalapenos.
- Mix together the BBQ Sauce and Hot sauce (see post for more on this). I used about 2-3 Tablespoons of BBQ sauce and a couple teaspoons of hot sauce.
- When the crust is done prebaking, brush on your desired amount of sauce. Top with your desired amount of onion, pineapple, and pulled pork. Then cover it with the cheese and top with jalapenos. I do it this way because I want to be able to see my jalapenos coming.
- Put back in the oven for 8-10 minutes until everything is very warm, crust is baked through, and cheese is starting to brown.
- Remove from oven, slice, and devour. Your taste buds will thank you.
You might remember a couple of weeks ago I posted a Jerk Pulled Pork recipe. That recipe made way more than we could eat before it would have spoiled so we froze some of it. It freezes very well! The … Continue reading
In Kansas, Beef is what’s for dinner. And when we barbecue, it’s beef not pork. The extent of my pig eating growing up was ham at Christmas & Easter, bacon, and the occasional fried pork chop.
I can honestly say that I had never had pulled pork till Will and I were dating. I don’t think that I even knew what it was. However, one of Will’s favorite foods is pulled pork.
Now we eat pulled pork pretty frequently. Granted it’s not usually restaurant quality pulled pork, but for how easy it is, how versatile it is, and how cheap it is we don’t complain! Plus, just because it isn’t restaurant quality, doesn’t mean it isn’t good! This Jerk Pulled Pork recipe was definitely really good!
As you can see we ate it on sandwiches and salads. Will had his on toasted bread without any fixin’s, and he enjoyed it. I had mine on bread one day and as a salad the next. Both times I topped it with some rainbow slaw veggies (Shredded cabbage and carrots), thinly sliced red onion, and “grilled” pineapple. Let me tell you…. Will was missing out. If you don’t do anything else, top this stuff with the pineapple. It’s amazing!
I got the basic recipe for this pulled pork from this blog. But here is how we made ours.
Jerk Pulled Pork
Sweet and flavorful bbq. Very versatile.
- 2 lbs Pork Tenderloin
- 1 tablespoon olive oil
- ½ tsp Thyme
- ½ tsp Brown Sugar, packed
- ½ teaspoon Black Pepper
- ¼ tsp Cayenne Pepper
- ¼ tsp Cinnamon
- ¼ tsp Paprika
- ¼ tsp Salt
- 1 (12 oz) can Root Beer
- Bread/Buns – toasted
- Rainbow Slaw Veggies
- Thinly Sliced Red Onion
- “Grilled” Pineapple
- BBQ Sauce
- 1 can Pineapple Rings
- In small bowl, stir together all the seasonings. Save ⅓ of the seasoning mix for later.
- To prepare the tenderloin, first coat it with the olive oil and then rub the remaining ⅔ seasoning onto the oiled tenderloin.
- Put the seasoned tenderloin in the crockpot, and pour the root beer over it.
- Cook on low for 6 hours.
- Once the pork is cooked, remove the tenderloin from the crockpot and shred (this is easily done using two forks).
- Discard the juices from the crockpot. You don’t need them anymore.
- Sprinkle the seasoning mixed you saved over the pulled pork and mix it up.
- To Serve: Mix the pork with a small amount of bbq sauce, top with thinly sliced red onion, grilled pineapple rings, and any other desired toppings. Serve warm on toasted bread or over a bed of salad.
- Place pineapple rings in a single layer in a non-stick skillet over medium high heat.
- Sprinkle lightly with cinnamon.
- Cook until browned, flip, and repeat.
I told you that Will really likes pulled pork; well here are some other recipes of ours involving pulled pork:
And then use the leftovers to make this unique and tasty soup:
Or Make the pulled pork recipe from this post, and then use some to make these taquitos. These little babies are wonderful because they freeze really well so when you are in a hurry you can pop a couple in the broiler for a few minutes and ta da! crispy taquitos in a flash!
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