My Kitchen Archives - Page 5 of 43 - The Coupon Challenge

My Kitchen

Let the Party Begin – Mardi Gras Doughnuts Recipe

by Dana Zeliff on February 16, 20172017-02-16
in Recipes

Disclosure: This post may contain an affiliate link.

Make a fun treat for your Fat Tuesday party with this Mardi Gras doughnuts recipe. What better way to enjoy doughnuts than in fun colors? You can also make your own homemade glaze and top with sprinkles if desired.

What is Mardi Gras? Mardi Gras refers to events of the Carnival celebrations which begin on or after the Christian feasts of the Epiphany also known as Three Kings Day. It reaches the peak on the day before Ash Wednesday. In the US, the most notable celebrations occur in New Orleans arriving in North America as a French Catholic tradition.

Ingredients

1 French vanilla cake mix
1 Stick of unsalted sweet cream butter
1 Cup whole milk
3 Eggs
1 Mini Doughnut maker
pink, purple, green and blue gel colors
4 Bowls to split the batter into four colors
Rainbow sprinkles

Doughnut Glaze Ingredients:

2 C powder sugar
1/4 C milk
1 tsp vanilla

Doughnut Directions:

1. Turn on the mini doughnut maker and let preheat while you make the batter.

2. Using a stand up mixer, combine the cake mix, butter, eggs, and milk and mix until combined.

3. Using four bowls, split the batter up evenly into the four bowls.

4. Put 1 color into each bowl and mix until combined

5. Take a small spoon and scoop some of each color into the bottom of the mini doughnut maker.

6. Bake until they are golden brown, about 3-6 minutes.

7. Repeat until all batter is used.

8. Set aside to cool while you make the doughnut glaze.

Doughnut Glaze Directions

1. In a medium bowl, combine all ingredients and mix until combined

2. Take a cooled doughnut and dip the top of the doughnut into the glaze

3. Place onto the plate and sprinkle with rainbow sprinkles.

Do did you make any changes to this Mardi Gras doughnuts recipe?

You might also like our recipe on how to make homemade glazed donuts.

No Comments

Weight Watchers Taco Soup Recipe

by Dana Zeliff on January 16, 20172017-01-16
in Recipes, Weight Watchers Recipes

Disclosure: This post may contain an affiliate link.

{Pin It}

Light and filling this version of taco soup is perfect for a hearty lunch or dinner. This weight watchers taco soup is 4 PointsPlus per serving, so it won’t break your healthy eating goals.

You can use a packet of low sodium taco seasoning or make it from scratch using the recipe below to add a fresher, brighter flavor. I love to add a dollop of cool sour cream to the top of a spicy soup to compliment the heat, nowadays I am substituting Greek yogurt for sour cream to save on fat and calories, boost the protein, and it really tastes the same. Add a sprig of fresh cilantro to brighten and you can sit down to a healthy and pretty bowl of soup.

I recommend using organic or natural, no salt added canned products. You could also cook your own beans and skip the cans all together. I make big batches of beans in the crock pot then throw them in the freezer. You can also use up garden fresh tomatoes if you have some on hand.

[Read more…]

5 comments

Delicious Gingerbread Pancake Recipe

by Dana Zeliff on December 29, 20162016-12-29
in Gingerbread, Recipes

Disclosure: This post may contain an affiliate link.

If you are looking for a delicious breakfast for Christmas morning, look no further. Super fast to whip up with ingredients that you undoubtedly have on hand from all the Christmas baking, this Gingerbread Pancake Recipe is a sweet morning treat. Whether you have guests in entertain or its just the immediate family gathered around the breakfast table, make it special by serving pancakes seasoned for the holidays.

You can even use your Gingerbread cookie cutters after cooking to punch out cute shapes for the kids. They were a big hit at our breakfast table with grownups and kids alike.

Gingerbread Pancake Recipe

Ingredients

1 ½ cups all purpose flour
1 tsp. Baking powder
½ tsp. Baking soda
1 tsp. Ground ginger
1 tsp. Ground cinnamon
¼ cup brown sugar
¼ tsp. salt
1 egg
3 Tbsp. vegetable or canola oil
1 cup milk
¼ cup molasses

Directions:

1. Whisk egg, milk, oil, molasses into a large bowl.

2. In a separate bowl combine flour, baking powder, baking soda, ginger, cinnamon, and salt until combined well.

3. Add dry ingredients to wet ingredients a little at a time until completely incorporated. Add a bit more milk if you like your pancakes thin.

4. Warm oil in a large pan over medium heat.

5. Scoop batter into pan using a ¼ measuring cup.

6. Cook until bubbles begin to form over majority of pancake, lift the edge to check for doneness.

7. Flip and cook another few minutes until lightly browned.

8. Top with syrup and light sprinkling of cinnamon and sugar.

For a special touch serve with Cinnamon Vanilla Syrup-

½ cup maple syrup
1 tsp. Cinnamon
1 tsp. Vanilla

Warm in saucepan or I microwave until just warmed throughout.

Makes about 12 pancakes.

What do you think of this Gingerbread Pancake Recipe? Leave a comment and share your thoughts.

You might also like these Gingerbread recipes:

No Comments

Pumpkin Cake Recipe: Easy Mini Pumpkin Bundt Cakes

by Dana Zeliff on December 28, 20162016-12-28
in Pumpkin, Recipes

Disclosure: This post may contain an affiliate link.

These Mini Pumpkin Bundt Cakes will make a great addition to any meal. Watch for sales on canned pumpkin to make this dessert budget friendly. I’ve also made my own pumpkin puree, it’s just a bit more time consuming. You will likely have the other ingredients already on hand to make this pumpkin cake recipe – easy and delicious!

Pumpkin Cake Recipe: Easy Mini Bundt Cakes

Ingredients:

1 cup canned pumpkin (or fresh pumpkin puree)
1 cup all-purpose flour
1/4 cup whole wheat flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 eggs
1/2 cup butter, melted
1/4 cup applesauce
1/2 cup sour cream
1/2 teaspoon vanilla extract

Confectioners’ sugar for dusting

Directions:

Preheat the oven to 350-degrees and use a cooking spray to prepare your mini bundt cake pans.
In a large mixing bowl, whisk together the flours, sugar, baking powder and soda, salt and pumpkin pie spice.
In another bowl, beat the eggs, vanilla extract, cooled melted butter and apple sauce. Stir in the sour cream and the pumpkin puree.
Fold in the dry ingredients until just combined – do not overmix.
Pour the batter into the prepared pan and bake for 18-22 minutes until a toothpick tester comes out clean. Let the cakes rest 5 minutes, before turning them out onto a wire rack. Repeat with the remaining batter (depending on the size of your pan).
Once cooled, use a flour sifter to dust the tops of the cakes with confectioners’ sugar.

Now, try not to eat all of these mini pumpkin cakes by yourself!

You may also like my Easy Pumpkin Cupcakes with Cream Cheese Frosting!

2 comments

Snow Owl Cookie Decorating Tutorial

by Dana Zeliff on December 8, 20162016-12-08
in Recipes

Disclosure: This post may contain an affiliate link.

{PIN IT}

I absolutely adore this Snow Owl Cookie. It’s a gorgeous cookie that is sure to wow all your guests. It’s so pretty, you might not want to eat it!

Snow Owl Cookie Decorating Tutorial

Ingredients & Supplies:

Prepared sugar cookies (I used a round cutter)
Prepared royal icing in your choice of colors (regular & thinned for flooding)
Parchment paper
Plastic piping bags, inserts, and tips (#2 & #4 round, and small leaf tip)
Plastic decorating bottles (for flooding)
Toothpicks

[Read more…]

No Comments

Breast Cancer Awareness OREO Pops

by Dana Zeliff on October 6, 20162016-10-06
in Recipes

Disclosure: This post may contain an affiliate link.

:: PIN THIS ::

Show your support with these pretty White Breast Cancer Awareness Oreo Pops. These would be great for a school raffle, bake sale or just to get creative with your kids.

INGREDIENTS:

6 Double Stuff Oreos
1/2 cup White Candy Chips
6 Sticks
1 tsp Crisco
Pink Fondant

DIRECTIONS:

Roll out a small amount of fondant to about 1/16″ thickness.
Cut 6 ribbons of fondant, sape and place in refrigerator to firm.
Twist open each of the Oreo cookies.
Using the stick, make an indentation in the white filling of each cookie.
Heat Candy Chips and Crisco by microwaving for 30 seconds stirring and repeating until melted. Allow to cool for 2 minutes.
Dip stick in melted candy and then insert stick in indentation of cookie.
Place cookie back together and place in refrigerator to set for 5 minutes.
After cookies have set, reheat candy for 30 seconds and stir.
Lay Oreo in melted candy and spoon mixture over cookie to coat completely.
Carefully remove from candy so the cookie doesn’t come apart, and let excess candy drip off.
Lay Oreo on wax paper. Place ribbon on cookie and gently press in to set.
Immediately place in refrigerator for 10 minutes to set candy mix.

How do you show your support?

No Comments

Halloween Treat Ideas for School Parties

by Dana Zeliff on September 19, 20162016-09-19
in Recipes

Disclosure: This post may contain an affiliate link.

Here’s a roundup of several Halloween treat ideas to help get your creative juices flowing! Each year, my kids school has a “party” where kids can bring in treats for the class. Some parents always amaze me with their creativity when I just show up with a fruit bowl 🙂 This year, we’ve provided several Halloween treat ideas for school parties to make planning a bit easier.

Have your own fun recipe idea? Share it in the comments.