Gluten-Free Baked Vanilla Sprinkle Doughnuts

Like everyone else, thanks to COVID-19, we have spent the last three-plus weeks at home. This means Miss A and I have bee doing quite a bit more baking. We’ve mastered several modified recipes and so far, this Gluten-Free Baked Vanilla Sprinkle Doughnuts is our favorite.

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Gluten-Free Baked Vanilla Sprinkle Doughnuts
Gluten Free Baked Vanilla Sprinkle Doughnuts
Prep Time 20 minutes
Cook Time 20 minutes
Servings
doughnuts
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Servings
doughnuts
Ingredients
Gluten Free Baked Vanilla Sprinkle Doughnuts
Instructions
  1. Preheat the oven to 425°F. Spray a doughnut pan or muffin pan with nonstick cooking spray and set aside.
  2. Combine the gluten-free flour, almond flour, baking powder, baking soda, sugar and salt into a large mixing bowl. Whisk together with a fork until completely combined.
  3. In a separate mixing bowl, add the almond milk, yogurt, and eggs. Whisk until smooth. Add in the olive oil and vanilla extract. Whisk again until smooth.
  4. Pour the wet ingredients into the dry ingredients, and stir until they are fully combined and there are no dry spots. The batter will be thick and sticky. (If it is too dry add a bit more milk, if it is too wet add a more gluten-free flour.)
  5. Using an ice cream scoop, scoop the batter into the greased pan until they are filled 3/4 of the way.
  6. Bake for 12 to 15 minutes, until a toothpick comes out clean. The doughnuts will be golden-brown. Allow to cool on a wire rack before frosting.
  7. Once the doughnuts are cooled, frost them with your favorite icing. We're partial to chocolate.

Best Blueberry Muffin Recipe Ever

I love blueberry muffins. My husband loves blueberry muffins. Our preschooler loves blueberry muffins. We make them nearly every Sunday morning and eat them through the week. To be honest, they are usually gone by Tuesday. J has figured out how to use frozen blueberries and keep them from exploding while baking. I consider this nothing short of genius.

 

 

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Best Blueberry Muffin Recipe Ever
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Recipe Notes

If using frozen blueberries, do not defrost them! Keep them frozen and toss with flour to keep them from exploding in the oven or turning the batter blue.

Tandoori Chicken

 

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Tandoori Chicken
Let's be honest. We LOVE British Indian Cuisine. J found an amazing cookbook from The Curry Guy and we cook our way through the book regularly. With a few modifications, even our toddler loves this dish. It's best on a grill but we've made it on the stove and in the oven with similar results. 
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Using a sharp knife, make three slits in each chicken if leaving whole, if you're going the kabob method, dice up the chicken into 1-inch cubes.
  2. Squeeze the lemon juice all over the chicken thighs and sprinkle with the salt and let sit while you make the marinade.
  3. Place all the marinade ingredients in a food processor and blend to a fine paste. Cover the chicken pieces with the marinade and rub it with your hands deep into the flesh of the chicken. We often stick the chicken and the marinade into a ziptop bag and let marinate for a few hours up to overnight in the refrigerator. You can let it marinate for up to 48 hours, the longer the better!
  4. When ready to cook, either preheat your cast iron skillet or preheat your grill. An important note from the Curry Guy that is good for all things grill related: "You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot."
  5. Cook the tandoori chicken turning occasionally until the chicken is cooked through and the edges are blackened.
Recipe Notes

I love this dish and everything else The Curry Guy comes up with. He never lets us down!

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Leeks, Eggs and Bacon

This is one of our most favorite reset dinners. There are only so many nights in a row we can indulge in rich meals before J and I begin craving simple, vegetable-heavy dishes. While this dish is at its peak in spring, if you can find leeks year round, don’t be afraid to try it out of season. The original recipe is from Genius Kitchen and is one my mom sent me years ago. We make it so often, I’ve forgotten to document our changes until this week!

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Leeks, Eggs and Bacon
light, easy dinner to reset your palate after indulging in rich meals. Perfect for spring or any other time of year you can find leeks.
Courses Main Dish
Cuisines French
Prep Time 10 minnutes
Cook Time 20 minutes
Servings
people
Ingredients
Courses Main Dish
Cuisines French
Prep Time 10 minnutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Cut each leek lengthwise into halves and then cut each half into half circles. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom. The best way we’ve found to do this is using a salad spinner. In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes. It’s best to let them brown a bit on the bottoms. Sprinkle with thyme and cook one minute more. Add stock, reduce heat to medium-low. Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread. Cook for about 10 more minutes or until the leeks are very tender. Season with salt and pepper and serve. We like to serve it with some french bread, bacon and hard-boiled eggs.
  2. In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Sprinkle with thyme and cook one minute more. Cook the leeks, stirring occasionally, for 5 minutes. It’s best to let them brown a bit on the bottoms.
  3. Add stock, reduce heat to medium-low. Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread.
  4. Cook for about 10 more minutes or until the leeks are very tender. Season with salt and pepper and serve. We like to serve it with some french bread, bacon and hard-boiled eggs.

Almond Torte Recipe

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Almond Torte Recipe
One of the best parts about holidays in my family is the abundance of once-a-year food. Everything from Passover brisket to a hazelnut chocolate loaf and bunny brioche bread make an appearance as we celebrate the spring holidays. This year my mom adapted a recipe for a new dessert and everyone agreed it's a keeper!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375°.
  2. With vegetable-oil spray, lightly coat inside of a 10-in. pan (we used a pie pan). Sprinkle inside of dish with 1 tbsp. sugar, tilting and turning the dish to coat evenly. Discard any excess. Set dish aside.
  3. In a large bowl, whisk egg yolks with remaining 1/2 cup sugar for several minutes until pale yellow and thick. Gently stir in almond flour and almond extract. Set aside.
  4. In a large clean bowl, beat together egg whites and salt until firm peaks form. Stir 1/3 of the whites into yolk-almond mixture to combine thoroughly, then gently fold in remaining whites.
  5. Pour batter into prepared dish and bake until set and golden brown on top, about 30 minutes. L
  6. et cool 15 minutes, slice, and serve with raspberry sauce if desired.
Recipe Notes

My opinion:
This light and airy dessert is the perfect addition to an Easter brunch or a Passover meal. The raspberry sauce absorbs into the sponge-like texture and is just delicious. The sugar crust adds a touch of sweetness but isn't overwhelming.


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