If you’re like me, you love a multipurpose food. Something that doubles as dessert and yummy breakfast? Count me in. These donuts are sweet enough to hit the spot after dinner and not to sweet enough to pair with a warm cup of coffee in the morning. You’ll find the Early Grey Tea flavor is subtle, surprising and oh so welcomed. And as always, baked donuts are a great alternative to fried. So, dig in!
- Preheat the oven to 350°F.
For the donuts: Open one tea bag, and pour out the leaves into a small bowl and crush with a spoon.
Steep the other tea bag in the hot milk for 5 minutes. Using a fork, poke at the bag to get as much flavor out of the leaves. Then throw away tea bag.
In a medium bowl, combine all the dry ingredients. In another bowl, combine all the wet ingredients.
Pour the wet ingredients into the dry ingredients, and stir just until combined.
Fill the donut pans with the batter. Bake them for 10-13 minutes, until a toothpick inserted comes out clean.
Once cooled completely, glaze.
For Earl Grey Glaze:
- Crushed leaves of one tea bags
- 2 cups powdered sugar
- 3 TBS lemon juice
Let’s get fancy with jello. Jello for the adult in age and kid at heart.
If you’ve stuck around here long enough, you know that I love any dessert that’s equally pretty on the eyes and easy in the kitchen. These Sangria Jello Cups are one of those desserts!
- 1 packet of strawberry jello
- 2 cups moscato
- 2 cups water
- raspberries and strawberries for garnish
Bring to a boil 2 cups of water. Once bubbling add to powdered jello. Then add in 2 cups of moscato and mix. Pour mix into serving glasses and refrigerate for at least 4 hours. When ready to serve, garnish with fresh fruit.
Hello there, today’s recipe is another deliciously cute cookie situation that’s not only perfect for Valentine’s Day, but any festivity where a pink heart cookie is acceptable. So yea, every day.
I have never been a big cherry dessert girl, but these little shortbread cookies have changed that for good. They melt in your mouth and have the perfect amount of sweetness.
- 1/2 cup confectioners sugar
- 1/4 cup + 1 tbs butter, softened
- 1 1/4 cups all-purpose flour
- 1/2 cup maraschino cherry juice
- 5 maraschino cherries, finely chopped
- 1/4 tsp salt
- 1-1 /12 ounces of fine white chocolate, finely chopped
Preheat oven to 330 degrees.
In a bowl, beat butter with confectioners sugar, until creamy. Then add cherry juice, chopped cherries, salt, white chocolate bits and flour. Mix until completely combined.
Roll dough up in parchment paper and refrigerate for at least two hours. Then roll out evenly and use a heart shaped cookie mold to cut out the dough. Place in oven and bake for 15 minutes. Once done and completely cool, drizzle some white chocolate on top.
It’s healthy. It’s cookie dough. And it’s delicious. This healthy cookie dough dip is probably not what you’d think healthy cookie dough dip tastes like. That is if you’re a weirdo like me and sit around wondering those things. Regardless, this is certainly a recipe you’ll want to try. Tastes just like cookie dough and is actually good for you!
(Adapted from chocolate covered diet) Ingredients:
- 1 1/2 cups chickpeas, I used dry and not canned (canned just has extra sodium and sugar we don’t need!)
- pinch of salt
- 1 tbsp pure vanilla extract
- 1/4 cup nut butter of choice
- up to 1/4 cup milk of choice, I used vanilla soy
- 2 tbsp brown sugar, or to taste
- 1/3 cup chocolate chips,
- 3 tbsp oats
Place everything except chocolate chips into a blender and blend until smooth. Then stir in chocolate chips. Serve with graham crackers, toast or eat it out of a spoon. It’s healthy, so you can! (free of guilt ;))
I’d now like to take a break from the “healthy stuff” programming, to bring you this. This adorable, 2 ingredient sweet that is as tasty as it is cute.
The original recipe called for another layer of dark chocolate underneath the cake batter white chocolate. If you like you sweets extra sweet, go for it. I personally love this bark with only one layer.
Yields roughly a 12×5 bark.
- 8 ounces fine white chocoalate, I used Ghirardelli
- 3 1/2 tbs yellow cake batter mix
I prefer using a double broiler to melt the chocolate, but you could also use a microwave. Once chocolate is completely melted, add the tablespoons of cake batter and stir until mixture is smooth. Pour onto baking sheet lined with wax paper and pepper the sprinkles on top. Then place in freezer for about a half hour. Yum!