12 Mar

trashy donuts


Oh yes.

Chocolate glazed donuts topped with crumbled bacon, potato chip shards, and a salted beer caramel drizzle.

Because it’s my birthday!

That’s right.

Today is my special day and I think that warrants a pretty special treat.


trashy donuts


I have to tell you guys, these donuts are pretty darn special.

As in utterly ridiculous and over the top kind of special but totally worthy of their place on my birthday dessert table and in my mouth.

There are a few more steps and ingredients (not to mention calories) in this recipe than I normally like to share so this is definitely a special occasion treat.

And don’t worry, none of the steps are hard or time-consuming so this is totally doable.

You can make minis like I did but if you have a regular sized donut pan, use that one instead. It makes the process so much faster and easier.

I hope you guys enjoy this one. I’m off to try and arrange these donuts so they’ll hold all of my thirty-something birthday candles.

I have real concerns about structural integrity.


trashy donuts


Trashy Donuts

Chocolate Cake Donuts
adapted from King Aurthur Flour

  • 2/3 cup unsweetened cocoa powder
  • 1 3/4 cups AP flour
  • 1 1/4 cups light brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 2 tsp vinegar, white or cider
  • 1/3 cup vegetable oil


1) Preheat the oven to 350°F. Grease the wells of your donut pan with non-stick spray.

2) In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, and salt

3) In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.

4) Add the wet ingredients to the dry ingredients and stir to incorporate. Don’t overmix. Just make sure everything is combined.

5) Spoon the batter into the prepared pan and fill each donut well about 3/4 full.

6) Bake the doughnuts for 6-8 minutes, or until a toothpick inserted into the center of one comes out clean. You’ll have to adjust your baking time based on your donut pan size.

7) Let the donuts cool for a few minutes before you try to remove them from the pan.

Glaze Ingredients:

  • 1 cup powdered sugar
  • 3 tbsp unsweetened cocoa powder
  • 3-4 tbsp milk
  • 2 tsp vanilla extract
  • pinch of salt


Whisk all of the ingredients together until smooth.

Dip the top of each doughnut in the glaze.

To make the bacon and chips topping: Just cook bacon as you please (I prefer to bake mine in the oven) and break up some chips into little pieces. I used 6-8 slices of bacon and about 2 cups of chips but the amount you need will differ based on the size of your donuts.

You’ll want to add the topping before the glaze sets so it’s easiest to dip each donut, sprinkle on the topping, and then put it back on the cooling rack to set.

Once each donut has been dipped and topped, make the caramel.

Salted Beer Caramel Ingredients:

  • 2/3 cup brown sugar
  • 2 tbsp honey
  • ½ cup beer – I used Hoegaarden
  • 4 tbsp butter
  • 1 tsp sea salt


Add the brown sugar, honey, beer, and butter to a saucepan over high heat. Stir until the sugar dissolves and then stop stirring. Reduce heat to medium and allow to boil for 7 minutes or until the mixture turns a golden amber color – this happens really fast so don’t walk away from it! Turn off the heat, add a tsp of sea salt, stir, and drizzle over the donuts.

If you boil your caramel too long it will harden. If this happens, just put the pot of caramel back on the burner over low heat and add a pat of butter and a tbsp or two of milk. Stir slowly until the caramel softens and you can drizzle it over all of the donuts.


11 Mar

fruit & veggie juice


I’m just going to go ahead and carry over the beverage theme from yesterday because I have to share a yummy juice recipe that was actually invented by my daughter.

It was 84 degrees today (it’s still winter, right?) so an icy-cold glass of this fresh juice was a welcome treat after our hot walk home from school this afternoon.

I should start by letting you know that we do not own a juicer.

That’s right.

We make all of our fresh juices in a blender so don’t worry if you don’t own a juicer either.

If you own a decent blender, you can make juice.

It’s so easy. Just blend, strain, and enjoy!


fruit & veggie juice


Cam’s recipe is fantastic as it is but feel free to add different varieties of fruit to suit your taste.

She doesn’t like anything tart (just like her mama ;) ) so we added just a bit of lime juice to brighten things up and we used a gala apple rather than a more tart variety, like a Granny Smith.

Don’t be put off by the carrots. We didn’t taste them at all.


Cam's Fresh Fruit & Veggie Juice

  • Servings: 2
  • Difficulty: easy
  • Print



2 carrots peeled and sliced

1 apple cored and chopped

1/4 cup pineapple chopped

1/4 cup frozen blueberries

juice of half a lime

4 ice cubes

3/4 cup water



Add ingredients to a blender, pulse a few times to get things going, then blend on high for a couple of minutes until the mixture is super smooth. This took about two and a half minutes in my blender.

Strain the mixture through a fine mesh strainer. Use the back of a large spoon to press the remaining pulp just to be sure you get every last drop of juice.

Pour over ice and drink up!





10 Mar


infused water for kids


My husband brought home a water infuser tumbler from work not too long ago and my daughter and I spent the next few days putting every fruit/herb combo we could come up with in it.

How I have lived all these years without one of these things is beyond me.

I love it. And so does my daughter.

After a little trial and error we both figured out which combos of fruit and herbs we liked and which ones we didn’t.

Cucumber and lemon is a no-go for her but mint is okay only if used sparingly or in ice cubes to make her drink pretty.

Her favorite combo turned out to be mandarin, strawberry, and blueberry and I have to say, it’s pretty fantastic. So much so that I just had to share it here with you.


infused water for kids


The fact that the water turned anywhere from pale pink to dark purple (depending on how many frozen blueberries we used) was a big draw too. ;)

This couldn’t be easier to make. There’s no real recipe to it, just a process – and a super simple one at that!

Just slice your kiddos’ favorite fruits, add them to the container of your choice, and pour filtered water or coconut water over them. Add herbs too if you think they’ll go for it.

Let the water sit for at least half an hour in the refrigerator so the flavors can infuse and drink up!


infused water for kids


You can refill the water a few times before the fruit loses flavor but I’ve found that the easiest way is to just add lots of fruit and herbs to a pitcher, pour over filtered water, and leave in the refrigerator.

That way it’s ready for your kids when they’re thirsty.

We found that frozen berries produced the nicest color because they almost always have a little juice on the outside. They also cool your drink faster. In fact, we’ve been known to just grab a handful of frozen mixed berries from the freezer and toss them into our water.

We’re not exactly patient women.

But we are drinking a lot more water these days, so there’s that.


infused water for kids


I hope you guys enjoy this one with your kids. Have fun experimenting with different flavor combos!









22 Feb

unstuffed peppers


I love this dish because it’s a healthy, budget-friendly, one-pot meal that you can have on the table in thirty minutes or less. Dinner win!

There are many versions of this dish all over the internet but what sets my version apart from the rest are three very special ingredients.

One of which you might remember if you’re a long-time reader of this blog.

Remember these?

We started adding other greens like kale and chard, and now we call them green cubes.

I love having them in my freezer because I’ve found so many ways to use them. I find myself reaching for them all the time.

My favorite use for them is for cooling down my daughter’s soup. If her soup is too hot, I just drop in a green cube. It cools her soup faster and she gets extra veggies. Love it.

Making green cubes is easy. Just remove any thick stems and blend the leaves with just enough filtered water to get things moving. It probably won’t all fit in the blender at once so you may have to work in batches. Once everything is blended well, pour the mixture into ice cube trays or muffin tins and freeze.

I store the green cubes in my freezer in a large container or plastic bag so that I can grab them whenever I need them. They’re particularly great for making green juices and smoothies but I also add them to soups, stews and casseroles. I’ve even stirred them into hot buttered rice and pasta.

The second ingredient that allows my unstuffed peppers to stand out from the rest is a pouch of Seven Whole Grains* by Seeds of Change which is basically a mixture of rice, quinoa, and other whole grains perfectly seasoned and already cooked! All you need to do is heat it through and it’s ready to eat and that is what helps me get this meal on the table super fast!

Last but not least, a little heat.  I like to add a diced chipotle pepper along with a little chipotle sauce from a can of chipotle in adobo. This adds a nice smoky flavor but doesn’t make it too hot. If you’re serving this to little ones, leave the pepper out and just add a little sauce or you can just leave this ingredient out all together.

Unstuffed Peppers

  • Servings: 6
  • Time: 30 minutes
  • Difficulty: easy
  • Print



1 lb ground beef or turkey

1 yellow onion – diced

2 bell peppers – diced

2 cloves of garlic – minced

14.5 oz can diced tomatoes

8 oz can of tomato sauce

Worcestershire sauce

1 pouch Seeds of Change Seven Whole Grains Blend*

green cubes (optional) I use 2-4

1 chipotle pepper – diced

shredded cheese



Saute the veggies in a large skillet over medium heat until just tender. Add garlic and ground beef or turkey and continue to cook until the meat is cooked through. Drain to remove any grease.

Add the remaining ingredients and a few dashes of Worcestershire sauce (I’m pretty heavy handed with this ingredient).

I like to add a couple of teaspoons of sauce from the can of chipotle in adobo along with the chipotle pepper. If my kids are going to be eating this, I leave the pepper out and just add the sauce. That way it’s smoky, but not too spicy for them. Just add a little sauce at a time and taste for heat or you can always leave it out all together.

Stir, and let simmer for about 15 minutes.

Top with the shredded cheese of your choice. I use whatever I have left in my fridge. Cover the pan to let the cheese melt or stick the whole skillet under the broiler until it’s nice and melty.

We usually enjoy this one pot meal with a salad.


*Contains: Water, Long Grain Brown Rice, Barley, Rye, Bulgur, Red Winter Wheat, Quinoa, Wild Rice, High Oleic Sunflower Oil, Tamari Powder (Soybeans, Salt, Rice Flour), Evaporated Cane Juice, Dried Onion, Dried Red Bell Pepper, Garlic Powder, Tapioca Starch, Parsley, Chili Pepper, Black Pepper, Cumin.



16 Feb

ELB Urban Collection Black Lid


Have you seen the brand new Urban set from Easy Lunchboxes?

We love our Easy Lunchboxes and my guys have no problems taking their pink or purple ELB lids to work and school for lunch but when I found out about the new Urban set, I knew I had to have it.

They’re the same ELB’s we all know and love but with gray, charcoal, brown, and olive colored lids.


ELB Urban Set


Pictured above is a lunch that I made for my husband in one of our new Easy Lunchboxes.

I used the charcoal colored lid and filled it with a turkey, red onion and romaine wrap, some Thai chili rice cakes, and a few cookies.

Interested in the new Urban set from Easy Lunchboxes?

Kelly Lester of Easy Lunchboxes is so excited about the new Urban set, that she is currently hosting two giveaways!

Click here to enter both and good luck!





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