Easy Homemade Doughnut Recipe & Other Tasty Treats

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I love food. I also love doughnuts. Unfortunately, our local Krispy Kreme – who made the best donuts ever! – has shut down due a fire. They claim that they are planning to re-open in a new location – hopefully closer to downtown – fingers crossed – but have not yet found a new location. In the meantime, folks in Roanoke are writing parody news articles as well as freaking out a little. Rather than succumb to the chaos of a doughnut-less society, however, you can make your own even if – like me – you aren’t the best cook. While they probably won’t compare to the glory that Krispy Kreme holds in most Roanokers’ hearts, they do make for a tasty and fun afternoon with the kids.

Easy Homemade Doughnut Recipe via Cake Spy - Make Donuts From Canned Biscuit Dough - Great Family ProjectCakespy.com, a deliciously tempting blog that covers everything cakes, cupcakes and pies galore as well as explains why cupcakes are nutritious – I mean the sugar gives you energy, right? – offers up an easy recipe and tutorial for how to make doughnuts using refrigerated biscuits in a can (pictured above.) These fried delights are ready in 15 minutes or less and can be topped with any combination of icing, sugar or sprinkles you can imagine. Plus it’s the perfect project to do with stir crazy kids on an afternoon while they’re waiting for the rain to clear out. (Although the sugar could possible mean more chaos if the rain decides to hang on.)

Homemade Coconut Panna Cotta Recipe via Camille StylesIf you’re looking for a taste that’s still sweet but with a lot less sugar, then definitely try out Jess Simpson’s recipe for making Homemade Healthy Coconut Panna Cotta on Camille Styles Blog (pictured above.) It’s made with coconut milk, yogurt, honey and some delicious spices like nutmeg and ginger. I’m also crushing over the Summer Crush Drink Recipe made with gin, peaches, fresh basil, lime, Lillet, club soda and agave syrup.

Easy Homemade Pita Pizza Recipe

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Ever wondered what to do with that tiny bit of leftover spaghetti sauce? Our solution was to make homemade pita pizzas!
It’s inevitable. You make spaghetti and sauce and once dinner’s over it seems you’ve either made too much sauce or too much spaghetti. In our case, we still have leftover pizza sauce. So rather than have spaghetti again and have to buy another jar of sauce, Scott and I used our leftover spaghetti sauce as a pizza sauce for some homemade pita pizzas! Here’s what we used:
 
Ingredients:
Pack of 10 Mini White Bread Pitas (King of Pitas Brand available from The Fresh Market)
Fresh Mozzarella Cheese, sliced
Red Pepper, sliced and seeds removed
Baby Portabella Mushrooms, sliced
Deli Sandwich Pepperonis, sliced
Yellow Onion, sliced
Leftover Spaghetti Sauce (or flavored tomato sauce)
Fresh garlic, finely minced
Fresh oregano and basil, finely chopped
Sea Salt and Cracked Pepper
Directions:
Place up to six pitas on a baking sheet and spread spaghetti sauce on top of the pitas. Add slices of mozzarella cheese. Then top with desired ingredients and bake at 350 degrees F until the cheese has melted.
We made two different pizzas. One all veggie and one meat. My pizzas were topped with pepperoni, mushrooms, garlic, oregano, and basil. Scott’s were topped with peppers, onions, garlic, mushrooms, oregano, and basil. Both had light salt and pepper on top. These were by far the BEST pizzas we’ve had anywhere in a long time. Definitely better than eating out or ordering in! The fresh ingredients really made the biggest difference.
How do you use up leftover spaghetti sauce at your house?

Homemade Black Bean Dip Recipe

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If you’ve ever been pregnant you know that certain foods – and smells – that never seemed to bother you before, now make your stomach turn. The biggest hurdle for me when I was expecting my son was getting enough protein. I’m extremely picky about my meat, and if it’s not the perfect cut and prepared just right, I simply can’t bring myself to eat it. Beans, on the other hand, I don’t mind one bit. And maybe this was just an excuse to indulge in one of my favorite snacks. But my black bean dip – originally passed down from a co-worker when i worked at Gap and then tweaked – provides some tasty protein. Anyhow, here is the recipe. I hope you enjoy it as much as I do.
Black Bean Dip and Tostito’s Scoops
Ingredients:
2 cans Bush’s black beans, drained
1 can shoe peg corn
1 cup Pace Chunky Mild Salsa
1 red pepper, chopped
1/4 cup green onions, chopped
1/2 cup lemon juice
1/4 cup olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Bag of Tostito’s Scoops
Instructions:
Mix all ingredients, except for the Tostito’s, together in a large bowl. Mix well, then cover and allow to sit in the fridge overnight. Serve the next day with Tostito’s Scoops.
If you try this, please let me know how you like it. This is by far my absolute favorite dip of all time. I hate anything spicy so I always use mild salsa, but you can add some kick by using medium or hot salsa.
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