Gluten Free Pumpkin Spice Donuts

My Aunt, Uncle & cousins on my Mom’s side got me a Babycake donut maker for my birthday this year and sadly this weekend was the first opportunity I had to try it out. (My birthday is in July… it is now October. I really need more donut making time in my life).

Sunday, still enjoying our lazy weekend I decided to finally break-out the donut maker and what better thing to make at the beginning of Fall then pumpkin spiced anything. I didn’t even have to go to the store because luckily we still had to cans of organic pumpkin for last year.


I was surprised at how great the consistency of these donuts were. They were similar to muffins, which I'm okay with because I feel like I'm eating something healthier.

Have you made any Fall foods yet?

Gluten Free Cheesy Biscuits

The other night at about 8pm I got a craving for biscuits. I hadn’t felt well earlier in the evening, so I didn’t have dinner, which meant I needed to make the biscuits right then because I was HUNGRY! Luckily, I had purchased a box of Gluten Free Bisquick a week ago for some pancakes I forgot to take pictures of and therefore couldn’t blog about.

I found a recipe on Betty Crocker’s website for Cheese Garlic Biscuits and altered it to fit my needs craving.

Here’s what I made…

(click recipe to enlarge)

What do you crave for a late night snack?

Blueberry Cornbread Muffins

True story – I love warm blueberries and I love cornbread, but I didn’t come up with these muffins all on my own. There is a super tasty BBQ place near my office called The Beach Pit BBQ and their cornbread has blueberries at the bottom. Tiny little blueberries, perhaps they’re dried, I’m not exactly sure since I haven’t been in a while (watching my waistline) and haven’t examined them. Anywhoodle, I recently bought some new blueberries at the the farm and since I’ve been telling Hubs I would make him cornbread… you get the idea.

How did I make them?

Click Recipe to Enlarge

What is your favorite kind of muffin?

Cooking Light: Classic Banana Bread

About 3 years ago, when the Hubs and I just started dating, we were grocery shopping and I saw the CUTEST cherry baking dish for like $20. A week later, it was mine.

Yes, it gets even cuter. Inside it reads...

"Baked with Love" Awwwww

So, in those 3 yrs that I've had this dish, I've never baked in it. In fact, I didn't even take it out of the box. What? I lived with my parents, it was just easier to keep my stuff in a box and use their stuff. I took it out of the box last night, threw away the mix that came inside (you know, because it expired in 2007) and made the Hubs Banana Bread. Mmmm, tasty banana bread.

My Grandmother makes the best banana bread, but I don't have her recipe... although I think my mom does, I need to get on that. Anyway, since I didn't have her recipe I thought I might as well make a "healthier" version of banana bread. I turned to my go to healthier recipe source and decided to make a variation of Cooking Light's Classic Banana Bread. I say variation, because you know me, I can never follow a recipe exactly.

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3.5 bananas)
1/3 cup light sour cream (Cooking light calls for plain low-fat yogurt)
1 teaspoon vanilla extract
Cooking spray

Directions

1 - Preheat oven to 350°.

2 - Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

3 - Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).

4 - Add the eggs, 1 at a time, beating well after each addition.

5 - Add banana, yogurt, and vanilla; beat until blended.

6 - Add flour mixture; beat at low speed just until moist.

7 - Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.

8 - Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

9 - Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

I will definitely be making this recipe again, the Hubs loves it, he had 2 slices. Check out how moist this bread is!

Do you have the same problem I do? Can you make a recipe straight or do always have to add your own little twist too?