Good Morning!!! How are all of you today?? I made a special – healthier treat for breakfast the other day.
Raspberry Chocolate Chip Donuts
Raspberry Chocolate Chip Donuts
Ingredients
- 3 c flour
- 1 c sugar
- 3 tsp baking powder
- 2 sticks butter-melted
- 1-1/2 c milk
- 2 eggs
- 1/4 cup mini-chocolate chips
- 2 tbsp raspberry marmalade
Instructions
- Preheat donut machine or Preheat oven to 350
- Combine dry ingredients in large bowl
- Make a well in the center.
- Whisk in milk, then eggs.
- Whisk in melted butter once slightly cooled.
- Continue whisking until batter is smooth.
- Add in chocolate chips & marmalade & fold to slightly mix.
- Fill donut pans or wells in donut maker.
- For full size donuts in the oven- bake approx 10-12 minutes
- For mini-donut maker bake 6 minutes
- transfer to wire rack to cool
- Serve immediately OR
- Store in airtight container in refrigerator.
- Warm in microwave 20 -30 seconds before eating.
If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo
Looking for more of our favorite breakfast recipes?
Bacon Cheddar & Spinach Quiche Cups
Peanut Butter Overload Pancakes
Don’t miss these great ideas from these bloggers….
Overnight Cinnamon Apple Baked French Toast Casserole from Life Love & Sugar
Raspberry Cream Cheese Coffee Cake from OMG Chocolate Desserts
To see where I am linking today- visit HERE
Oatmeal Raisin Muffins w/ #LACTAID
**Disclosure- I was sponsored by LACTAID for this post & future posts. All opinions & thoughts are my own.
As I have told you before- I have incorporated LACTAID into many of my recipes lately after I was able to sit in on a LACTAID Briefing Session with dietitian Michelle Harrington, Cooper Munroe of The Motherhood & celebrity chef Melissa d’Arabian back in May. Some of you may have seen Melissa d’Arabian Wednesday on the TODAY Show talking about cooking lactose-free dinner options with LACTAID. You can watch the video of that segment below.
Cooking with LACTAID has been just as easy as when I was previously cooking with milk. One just substitutes for the other & there really isn’t any change in flavor. So I decided to share with you a recipe that I have been making quite often in my quest to stop buying pre-packaged breakfast foods for the kids. This means that every couple days I bake something & a lot of the time it’s muffins or a breakfast cake/bread of some sort. One of the kid’s favorites are these
Oatmeal Raisin Muffins
They taste like an oatmeal raisin cookie- but so much healthier.
Adding LACTAID to them has made it so everyone in the house can enjoy them too.
Oatmeal Raisin Muffins w/ #LACTAID
Ingredients
- 2 cups LACTAID
- 2 cups quick cooking oats
- 2 eggs
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 2/3 cup raisins
- 1 tbsp cinnamon
- 2 tbsp cinnamon/sugar mix for sprinkling
Instructions
- Preheat oven to 425 degrees.
- Line muffin tins- set aside.
- In small bowl combine LACTAID & oats & let soak for 10-15 minutes.
- In mixer bowl- beat oil & eggs- then add oatmeal/LACTAID mixture.
- Add flour, sugar, baking powder & salt to your wet mixture & beat until just combined.
- Spoon into prepared pans.
- Sprinkle with cinnamon/sugar mixture.
- Bake 25 minutes or until they spring back when touched.
Check out Melissa d’Arabian on The TODAY Show Wednesday!
Melissa shared a recipe for Chicken with lactose-free Creamy Mushroom Sauce. Watch HERE.
You can also view/print my other LACTAID recipe for – Ban-Apple Muffins
Melissa d’ Arabian
LACTAID Brand Spokesperson – Mom of four girls, Author of NY Times best selling cookbook, Ten Dollar Dinners, Celebrity Chef & Television Host, Was on live segments on the TODAY Show with Kathie Lee & Hoda
Michelle Harrington , R.D.
LACTAID® Regulatory and Nutritional Affairs Manager, Pediatric Dietitian at Children’s Hospital in Philadelphia
Don’t forget to come back & join me on Mondays for Project 52
To see where I am linking today- visit HERE
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Pink Velvet Funfetti Donuts
It’s National Donut Day!!!! It’s time to celebrate with some….
Pink Velvet Funfetti Donuts
You know I wasn’t going to let National Donut Day go by without making something to celebrate right??!!! I mean- every donut should be celebrated. I have so much fun with my little mini-donut maker. I try to make some for a Saturday morning at least once a month to sort of break the cycle of muffins & breakfast cakes & other things. Besides- don’t you just have those days when you just REALLY CRAVE a donut?? I definitely do.
These were SO MUCH FUN!!!!
I was going to do red velvet but as I was adding the food color the pink just grabbed me
& I thought it was better for summer to do something a little lighter.
Pink Velvet Funfetti Donuts
Ingredients
- 4 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 1 tsp salt
- 4 tsp baking powder
- 2 tsp vanilla extract
- 1-1/2 c buttermilk
- 2-1/2 tbsp cocoa powder
- 4 eggs slightly beaten
- 4 tbsp melted butter
- 1 tsp red food color
Instructions
- Sift together flour, sugar, salt & baking powder.
- Add buttermilk, eggs, vanilla to dry mixture- mix.
- Add butter- mix until combined.
- Add cocoa powder & food color- beat until just combined.
- Fill full size donut pans & bake 5-8 minutes.
OR! fill mini-donut maker & bake 3-5 minutes.
- Donuts are done when they spring back when touched- do not over cook.
- Allow to cool on wire rack.
- Dip in glaze & sprinkle with Funfetti before glaze dries.
Want more Donut recipes- head HERE
Don’t forget to come back & join me on Mondays for Project 52
To see where I am linking today- visit HERE
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Southwestern Egg & Potato Casserole
Today’s the day! I’m so excited to be participating in an Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade recipes on each others blogs for the day.
I am swapping blogs with Rachel from {I love My Disorganized Life}.
I just know you’re going to love what she’s got for you today.
I’ll be sharing Cinnamon Coffee Cake on her blog, so be sure to stop by and check it out! If you want to go see all of the recipes in the blog swap be sure to go and visit one of the host’s Rachel {i love my disorganized life}, Julie {White Lights on Wednesday} or Kelley {Miss Information}, to see all the recipes linked up in the swap.
Give a nice warm welcome to Rachel!!!
Hello! I’m Rachel Willis from {i love} my disorganized life. I am so excited to be here visiting with you today.
I love breakfast. In fact, it’s my favorite meal of the day. I’m also a fan of quick and easy. Like with potatoes and salad, I’d much rather use frozen potatoes and bagged salad any day. The two things I like least to do in the kitchen are cleaning potatoes and cutting the veggies for salad. . Just ask my husband, he can totally vouch for me! Oh, don’t get me wrong, I love to bake, craft and sew, but I also love a good short cut. I guess you could say I’m somewhere between a homemade and a semi-homemade mom.
With that being said, I have a wonderful breakfast/brunch dish for you. Southwestern Egg Casserole. Not only is it delicious, it’s also very versatile and can be tailored to any taste. It’s my go-to recipe for holiday brunches and Christmas morning, but can easily be made any time of the year. In fact, I made it this weekend when my sister came out from California with her family. It was perfect for feeding all of our hungry kids!
Southwestern Egg & Potato Casserole
Ingredients
- 1- 1 1/2 C potatoes O'Brien with onion and peppers
- Salt pepper and garlic powder to taste
- 1/2 C cooked and diced {any combination of the following} bacon ham, sausage or green chilies {if desired}
- 6 eggs
- 2 Tbsp whole milk or half & half
- 1/2 C shredded cheddar cheese
Instructions
- Heat oven to 350*; spray an 8 x 8 dish with non-stick cooking spray
- Arrange potatoes in a single layer in pan
- Add salt, pepper and garlic powder
- Add {any combination of the following} bacon, ham, sausage or green chilies {if desired}
- In a medium bowl, beat eggs and milk
- Pour egg mixture over potatoes
- Sprinkle with cheese
- Bake at 350* for 50 minutes or until eggs are firm
Thank you so much for spending this time with me. I hope you have enjoyed it as much as I have.
About Rachel: A Southern California native, Rachel has lived in Southern Arizona for the past 17 years with her wonderful husband of 22+ years. They have five children and two grandchildren. When Rachel is not chasing one of the kids down, she is chasing golden retriever puppies. Although she is disorganized, she is constantly working on not being disorganized. That’s OK, because she loves her disorganized life.
Keep up with Rachel: Facebook, Twitter, Instagram, G+
Thank you Rachel for joining & sharing here today. It’s been an absolute pleasure!!!
Be sure to head on over to Rachel’s place & grab my Cinnamon Coffee Cake Recipe.
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
To see where I am linking today- visit HERE
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Granola Breakfast Bites {Recipe}
I have something special for you all today!
I have teamed up with an amazing group of bloggers & we want to welcome to the May Flowers Giveaway Event hosted by Famous Free Samples! We’re looking to celebrate spring even more with a bunch of fabulous bloggers and a great prize.
Whether you’d like to stock up on goods to make your garden enviable this spring or whether there’s another home project that you’ve got your sights set on, this is the giveaway for you. One lucky winner will be the recipient of a $100 Home Depot gift card to use however they’d please!
This giveaway begins on May 1st and will run through May 15th at 11:59pm EST. Open to residents of the US only, 18+.
Use the PromoSimple form below to enter this giveaway. Also, be sure to come back daily for more chances to win. Good luck!
Now- I’m going to shock you all today… I made something healthy. No flour, no sugar- all “good for you” stuff.
I had this huge bag of granola mix from our co-op & after putting it on yogurt a couple times the kids wanted something different. So I decided to take what I had & mix it with the bananas that were on the counter & quickly going south. I also needed something to help hold it all together & give it some staying power once they had been enjoyed. So in came the peanut butter. They came out great & the kids LOVED them. I had just one on my way out the door one day & you know, it held me over all day. I had to force myself to have lunch – a late lunch- because I still felt full from this one little energy bite.
Our granola was oats, coconut oil, macadamia nuts, dried papaya, dried pineapple & some other things I can’t remember.
It came in this huge bag. I was so happy to be able to put it to good use.
Granola Breakfast Bites {Recipe}
Ingredients
- 2 small bananas
- 3 cups granola mix
- 4 heaping tbsp crunchy peanut butter
Instructions
- Put all ingredients in mixer & beat on low until well mixed.
- Scoop onto baking sheet.
- Bake at 350 degrees for 10 minutes to firm them up.
- Cool on wire rack & store in air tight container for up to 3 days.
Have a great Thursday everyone!
Don’t forget to take advantage of this awesome offer from Goodies Co.
Remember- when you click through the above link- you get to bypass the wait list.
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly
To see where I am linking today- visit HERE
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Chocolate Cake Donuts & Peanut Butter Glaze
Happy National Peanut Butter & Jelly Day!!
But the good part is that- even though these are not super healthy, they are not packed full of preservatives or chemicals. My kids are now eating home made goods for breakfast more often than they are pulling out the cereal or Pop Tarts. I know these have sugar- but my guess is that since they are minis- it’s probably less than the standard kid breakfast. I’m probably just justifying it to myself. But at the same time- I really am trying to be far more conscious about the chemicals we are ingesting on a daily basis. Plus- I just like that I can make something myself that they like. 🙂
Peanut Butter Glaze
Ingredients
- 2 tbsp milk
- 1-1/2 cup confectioners sugar
- 1 tsp vanilla extract
- 1 heaping tbsp peanut butter
Instructions
- Whisk all ingredients with a fork until smooth fluid.
- Add additional small splashes of milk as needed to achieve the desired consistency.
- Will store in refrigerator for up to 1 week.
Peanut Butter Glaze
Ingredients
- 2 tbsp milk
- 1-1/2 cup confectioners sugar
- 1 tsp vanilla extract
- 1 heaping tbsp peanut butter
Instructions
- Whisk all ingredients with a fork until smooth fluid.
- Add additional small splashes of milk as needed to achieve the desired consistency.
- Will store in refrigerator for up to 1 week.
Enjoy with your morning coffee!!
Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best WeeklyTo see where I am linking today- visit HERE
Blackberry Whole Wheat Mini-Donuts {Recipe}
Did you all remember to enter my giveaway for some goodies from the new Disney DreamWorks movie The Croods?? (Saturday’s post)
Okay- so you have probably seen them all over Pinterest. Seems like EVERYONE has been making donuts lately. I have been DYING over them I tell you!!! I kept wanting to purchase a donut pan but something was holding me back. Then we were out at Target- when we really had no business going in there because we are really dangerous when we shop together. So there we were milling about when I saw the little Sunbeam mini-donut maker. Really- it was on sale for only $14!!!! I couldn’t pass it up. SOOOOOO now I can make donuts in a flash, they are mini- so less guilt & I don’t even have to turn on the oven to do it. YAY!!!
I decided to jazz up these by making them whole wheat – again, less guilt.
I also decided that I would add in some blackberry marmalade that I had made for a little something extra.
You can catch that recipe in the raspberry version HERE.
Oh my word- they were SO GOOD!!!!!! Definitely making these again.
Blackberry Whole Wheat Mini-Donuts {Recipe}
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 9 tbsp butter - melted
- 3/4 cup milk
- 1 egg- slightly beaten
- 1 tbsp blackberry marmalade
Instructions
- Preheat donut machine
- Combine dry ingredients in large bowl.
- Make a well in the center & whisk in butter, then milk & egg until smooth.
- Fold in marmalade so it's swirled throughout.
- Transfer half the batter to piping bag with large open tip.
- Spray donut maker with cooking spray before adding batter.
- Pipe in batter, close lid & cook for 6 minutes.
- Carefully remove & allow to cool on wire rack before adding glaze.
- Pipe in the next batch until all batter is used.
- This made about 16 mini-donuts. (donut maker does 5 at a time)
Blackberry Whole Wheat Mini-Donuts {Recipe}
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 9 tbsp butter - melted
- 3/4 cup milk
- 1 egg- slightly beaten
- 1 tbsp blackberry marmalade
Instructions
- Preheat donut machine
- Combine dry ingredients in large bowl.
- Make a well in the center & whisk in butter, then milk & egg until smooth.
- Fold in marmalade so it's swirled throughout.
- Transfer half the batter to piping bag with large open tip.
- Spray donut maker with cooking spray before adding batter.
- Pipe in batter, close lid & cook for 6 minutes.
- Carefully remove & allow to cool on wire rack before adding glaze.
- Pipe in the next batch until all batter is used.
- This made about 16 mini-donuts. (donut maker does 5 at a time)
Now it’s time for you to share!
Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)
Please also connect with me on Pinterest and/or Twitter
To see where I am linking today- visit HERE
Apple- Pear Butter ~ Your Best Weekly
First- today is my mom’s surgery. I will be away from the office as much as I can be.
I wish I could have made the trip to be with her today.
You guys knocked it out of the park once again last week. Some of the things that I was inspired by were…
This DIY Tablet Cover from Kimberly @ A Fresh Perspective
These delicious hamentashen from Tamar @ Random-osity
Thank you all for sharing your creativity with me each week!!
I think that most of you who know me well would agree that I am a complete sucker for packaging. I will buy just about anything (need it or not) if it’s packaged in an appealing way. I know- it’s bad. Really bad! But I can’t help myself. Obviously the hubs knows this & you know, he’s an enabler. He really is. One day he had to run to the new little hardware store here in town. We both have a thing for cute little local hardware stores. I think it’s because when we lived in Placerville (his home town) there was Placerville Hardware. OMG- I could wander in there all day & spend way too much. So anyhow- there he was wandering this store. He must have found the canning section because he came home with these adorable squaty, large mouth mason jars. Have I mentioned how much I love him for these random “gifts”??? I was THRILLED & started thinking of things I would make.
So I had been planning & preparing to use the pears on my counter that needed to have something done with them. Literally- for the 2 days prior I was planning on making a tart or cake or something with them. But when the beautiful little jars arrived in my kitchen I had a change of plans. Unfortunately I didn’t have enough pears to my liking for this recipe- so I added a couple apples in there too. I just started cutting & tossing things in the slow cooker until I felt it had enough of what I was looking for. I had never made this before- so it was all sort of trial & error. I was so happy when it came out the way it did.
The kids are loving it on their waffles & in their sandwiches in place of honey. Hubs grew up in an orchard & had this sort of thing available to him all the time. So he was sure happy to have a taste from his childhood memories to savor once again.
Apple- Pear Butter from Kleinworth & Co.
Ingredients
- 6 large pears
- 6 large apples
- 3 tbsp cinnamon
- 1-1/2 cup brown sugar
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 tsp molasses
- 2 tsp vanilla extract
- pinch salt
Instructions
- Core, peel & chop your apples & pears & put in slow cooker on high.
- Add all other ingredients.
- Cook on high 1 hour.
- Ladle into blender & puree (no chunks- still thick)
- Pour back into slow cooker
- Stir & reduce to low & continue cooking for 5 hours.
- Ladle into sterile jars.
- I put one in the fridge for immediate use the next morning & 4 in the freezer for later.
This filled these 3 – small jars plus 2 larger jars
Enjoy!!!
To see where I am linking today- visit HERE
Now it’s time for you to share!
Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)
Please also connect with me on Pinterest and/or Twitter
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Raspberry Marmalade {Recipe} ~ Your Best Weekly
Last week you guys sure impressed & inspired me!
Highlights from last week are………
Tea Ring from Yolanda @ Peanut Butter & Jelly
Free Downloadable Photoshop Template from Tish @ le mie photo
YUMMY Chicken & Gnocchi Soup from Kimberly @ A Fresh Perspective
Chocolate Peanut Butter & Banana Smoothie from Tamar @ Randomosity
Pork & Poblano Pozole from Sarah @ Faith, Family & F-Stops
Thank you all for sharing last week!!! You KNOCKED IT OUT OF THE PARK!!!
These were awesome!!
I decided to try making the marmalade that Jaymi posted a couple weeks ago. We have a citrus allergy here in this house so I had to choose something that wasn’t going to give us all a reaction. So I chose the raspberries that I picked up at Costco. I have a huge obsession with loading my cart with as much produce as I can when I am there. Just wait until I can shop at the farmers market here instead. I am going to go gangbusters with the fresh, locally grown produce.
Raspberry Marmalade {Recipe}
Ingredients
- 2 cups fresh fruit
- 3 1/2 cups water
- 2 cups sugar
- 1 tsp vanilla extract
Instructions
- Wash, hull fruit.
- Put in a large saucepan with water. Cover & let sit over night.
- In the morning place 2 metal spoons in the freezer.
- Place pan on stove, start heating on high.
- Add sugar, mix & bring to boil.
- Add vanilla.
- Boil about 45 minutes to 1 hour on high.
- After 45 minutes, place a little bit on the frozen spoon & put back in freezer for 3 minutes.
- Check your spoon, it should be neither hot or cold.
- Tip spoon- if it runs, boil another 5 minutes. Check again on the other spoon.
- It's cooked enough when it doesn't slide off.
- Turn off heat- let sit 5 minutes.
- Pour into sterilized jars- refrigerate overnight.
- Makes about 12-15 ounces.
The kids loved putting this on their waffles in the morning. Both jars were gone in record time.
It would also be great over vanilla ice cream or on a cheesecake.
Valentine Cinnamon Rolls
Valentine cinnamon rolls are a festive Valentine’s Day breakfast that’s always a big hit at our house. They’re a great way to start the day and make the house smell delicious.
This is one of my favorite cinnamon roll recipes for two reasons. They’re absolutely addictively delicious and they’re so much fun with their playful heart shape and pretty sprinkles.
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