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Caramel Apple Baked Donuts – Start your day off right with these wonderful dairy-free apple donuts with a delicious homemade caramel glaze!
I can’t believe it is already the back to school season! As I go into another year of college, I am already thinking of ways to make my day smoothly such as fun breakfast and lunch ideas! These donuts are the perfect way to start the day with all of your favorite fall flavors! I love caramel apples, I think they are so delicious and fun to get so I took those flavors and turned them into a donut. What could be better, right?!
These are also dairy-free and made with Silk® Almondmilk and Cashewmilk with Caramel Bottles, 4-pack! They are a new favorite treat of mine as I love the flavor, it has a nice hint of caramel that pairs wonderfully with the nutty flavors along with being an excellent source of calcium and having saturated fat. Along with the caramel flavor, there is also Silk® Unsweetened Vanilla Almondmilk Bottles, 4-pack which is also shelf stable so it doesn’t take up any precious refrigerator space while still tasting fresh! I know my refrigerator is always super full so I try to stock up as much shelf stable stuff as I can, just popping in one bottle at a time into the fridge to chill before I drink it or use it! I keep a whole bunch on hand so I don’t have to worry about running out too!
I popped over to my local Walmart to pick up everything I needed for the donuts. The Silk® Almondmilk and Cashewmilk with Caramel Bottles, 4-pack were right in the shelf stable milk section. Very easy to find!
Silk® Almondmilk and Cashewmilk with Caramel Bottles are perfect for busy mornings where I can grab a bottle along with a Caramel Apple Baked Donut and run out the door! Breakfast is so important, it is a key part of staying full and focused in class! If I don’t eat a filling breakfast, I can’t concentrate on paying attention and taking notes in lectures!
Caramel Apple Baked Donuts
- 2 cups all-purpose flour
- 1 cup Silk® Almondmilk and Cashewmilk with Caramel Bottles
- 1/2 cup sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup finely diced apple
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup Silk® Almondmilk and Cashewmilk with Caramel Bottles
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- Preheat oven to 350°F and spray donut pan with non-stick spray.
- In a large mixing bowl, combine egg, milk, applesauce, sugar, and vanilla. Mix well before slowly adding in flour, baking powder, cinnamon, and salt. Stir well.
- Add in apple and fold in to batter.
- Transfer batter to pan, filling almost all of the way up. Bake 12-15 minutes or until cooked through.
- In a small mixing bowl, combine powdered sugar and vanilla. Slowly add in milk until it is a nice and thick consistency.
- Allow donuts to fully cool before covering with glaze.
Make sure to download Ibotta to earn $1 when you buy one Silk® Single Serve Bottle variety!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PerfectionWithPost #CerealAnytime #CollectiveBias
A better day begins with a better breakfast, and having a breakfast that is packed with flavorful goodness is what every family deserves. With three new Shredded Wheat varieties from Post® Cereals available at Walmart, it’s easy to please adults and kids alike.
You can try out these delicious new varieties with this cashback offer from ibotta.
And don’t forget to show recipes featuring Post cereals some love on Pinterest.
Whatever you’re into, fuel it with Shredded Wheat. Now in three new exciting flavors ready to inspire your next pursuit.
Peanut Butter Cookie Dough – The perfect amount of peanut butter cookie dough for two! Eggless and takes just minutes to make!
Peanut butter cookies are so good but lets be honest, peanut butter cookie dough is even better! Something about the unbaked yumminess is just so addicting! Whether it be licking the spoon that was used to stir the dough while you are waiting for your cookies to come out of the oven or just grabbing a cookie before it makes it into the oven, it’s always the highlight of making peanut butter cookies! This cookie dough skips on the eggs and gives you the option to bake out any bacteria that might be in the raw flour so it is completely safe to eat! Go on, dig in! You know you want to!
I have made this at least 3 times just this week alone! It’s SO easy as it is literally just combining a few ingredients in a bowl and stirring. The kids I am a nanny for have been devouring it for snack time! I even taught one of them how to make it for themselves!
If you love peanut butter desserts, make sure to check out my Peanut Butter Cookie Mug Cake and No-Bake Peanut Butter Pie!
Peanut Butter Cookie Dough
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour*
- 3 tbsp peanut butter
- 1 tbsp butter (softened)
- 1 tbsp milk
- 1/8 tsp vanilla extract
- Pinch of salt
- In a small bowl, combine peanut butter, butter, and brown sugar. Mix well before adding in flour, milk, vanilla, and salt. Stir well.
- Divide into two bowls and serve!
*If you are concerned about any bacteria in flour, preheat oven to 350°F, spread flour in a baking sheet lined with aluminum foil, and bake for 5 minutes.
Rosé Meringue Cookies – An elegant, light dessert made with delicious rosé wine. Perfect for a party and simply gorgeous!
These rosé meringue cookies are so much fun to make! I had never made nor had a meringue cookie before so they were quite the pleasant surprise when I finally bit in. So light and fluffy, very similar to cotton candy. I chose to use a piping tip that would look like a rose along with a pale pink reminiscent of the rosé that they were made with!
Wine is one of my favorite things to create recipes with, I have made quite a few from the Rosé Ice Cream Float, No-Churn Raspberry White Wine Ice Cream, Wine Soaked Raspberry Baked Brie, etc. There’s a lot!
These would be quite lovely with a filling in between two of them so they would be more of a cookie sandwich. I would make a raspberry filling next time, it would be so great with the rosé I used!
Rosé Meringue Cookies
- 4 egg whites
- 3/4 cup granulated sugar
- 2 tbsp rosé
- Pink food coloring
- Preheat oven to 200°F and line baking sheet with parchment paper.
- In a large mixing bowl (stand mixer is easiest), whip egg whites until there are stiff peaks. Slowly add in sugar and continue to whip until it is glossy white.
- Add in rosé and food coloring and slowly fold in.
- Transfer mixture to a piping bag with a 1M tip and pipe circles with a 2.5 inch diameter. Start from the center of the circle and go around until it is the proper diameter.
- Bake for 1 hour or until the meringues can be easily removed from the parchment paper. Turn off the oven and leave the meringues in there for 2-3 hours to cool off and avoid cracking from cooling too quickly.
Chai Spice Monkey Bread – Take breakfast to a whole new level with this monkey bread! A simple to make breakfast with all of you favorite chai spices!
I have been on a bit of a chai kick between my Spiced Chai Tea Latte, Spiced Chai Tea Mini Bundt Cakes, and of course, this Chai Spice Monkey Bread! It’s kinda one of my favorites! It had been way too long since I had made monkey bread and I think this is my favorite one I have had, I just loved the chai spices in this, it was an elegant spin that the whole family still loved! Perfect for brunch with a cup of coffee (or maybe even a chai tea latte!).
This is also a great fall recipe! Whenever I think of chai, I think of fall, it fits so well with all of the autumn flavors such as apples, pumpkin, cranberries, etc. I think next time I make this, I’m going to add in some apples!
Chai Spice Monkey Bread
- 2 cans refrigerated biscuit dough (16.3oz cans)
- 1/2 cup butter (melted)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- Pinch of pepper
- Preheat oven to 350°F and spray bundt pan with non-stick spray.
- Cut each biscuit into quarters. Set aside.
- In a large ziploc bag, combine sugar, cinnamon, cardamom, ginger, cloves, and pepper. Drop biscuit pieces in and toss to get the biscuits evenly covered.
- In a small bowl, combine brown sugar and butter. Mix well.
- Place biscuit pieces in bundt pan. Pour brown sugar and butter mixture over the top. Place in oven and let bake 35-40 minutes. Let cool for 10-15 minutes before flipping the bundt pan upside down on a platter to remove from pan.
Spiced Chai Tea Latte – A wonderful drink made with chai tea, creamy milk, and the perfect blend of spices! Grab a glass and enjoy!
Chai tea lattes are a weakness of mine! I just love the combination of flavors and it is one of my go-to drinks but I had never actually made one at home before! Now I don’t think I could go back to buying them at coffee shops! It was surprisingly easy to make too!
I whipped these up to go with my Spiced Chai Tea Mini Bundt Cakes and wow, that was the perfect combination of treats! My friend (and fellow chai tea fan) and I loved both of the recipes together! This chai tea latte is such an elegant drink. If you want to jazz it up, add some whipped cream and cinnamon to the top! I was so glad to be able to use these beautiful tea cups again for this, they looked so nice with the chai in them! They might look a bit familiar as I also ended up using them for the Lavender Lemon Earl Grey Ice Cream a few days back too.
Make sure to check out the Chai Monkey Bread coming out the next few days, it would be great with this too!
Spiced Chai Tea Latte
- 2 chai tea bags
- 1/2 cup water
- 1 cup milk (I used vanilla soy milk)
- 1 tbsp pure maple syrup or honey
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- Bring water to a boil in a small saucepan. Take off heat and place tea bags in to steep for 5 minutes. Remove tea bags.
- Add all ingredients to the saucepan and stir.
- Pour through a fine, mesh strainer to remove any chunks of spices and pour into a glass to serve.
Pepperoni Pizza Poppers – A quick and easy snack or meal with all of your favorite pepperoni pizza flavors! A dinnertime favorite at my house!
Pizza nights are a staple at my house! We rotate between Pizza Hut and Domino’s on Fridays but on the day in between, sometimes we need some more pizza! Instead of making a boring frozen pizza, I whipped these up one night and they disappeared within minutes! This is basically pepperoni pizza monkey bread as it is pull apart and it is perfect for dipping in extra pizza sauce! In addition to being a great meal, these would be a fantastic appetizer or even an after school snack!
My favorite pizza is definitely cheese with either pepperoni or pineapple after. I think it would be fun to experiment with these a bit more and make a hawaiian version with pineapple and ham too! What could be bad with that?!
This was actually a post that kinda got lost in all of my drafts, I made this about 4 months ago and was amazed to see how far my photography has come since! I had made these while the last school year was still going which is just so crazy!
Pepperoni Pizza Poppers
- 4 7.5 oz tubes of biscuits (quartered)
- 1/2 cup pepperoni (chopped)
- 1 cup shredded italian cheese
- 2 tsp italian seasoning
- 1/2 tsp garlic salt
- 5 tbsp pizza sauce
- 2 tbsp parmesan
- Preheat oven to 350°F and spray muffin tin with non-stick spray.
- In a large bowl, combine all ingredients and mix.
- Transfer to muffin tin, filling each slot 3/4 of the way up to leave room for the biscuits to expand while baking.
- Bake 15-17 minutes or until the tops are golden brown.
- Remove from the oven and let cool for 10 minutes before serving!
Adapted from Who Needs A Cape
Lavender Lemon Earl Grey Ice Cream – A simple, yet elegant dessert made with lavender earl grey tea, fresh lemon juice, and creamy no-churn ice cream base.
I have been on a lavender lemon kick! Between this ice cream and some lavender lemon macarons I whipped up, it is my go-to flavor combo! I love how light it is and it feels so elegant! Originally, this was simply going to be an earl grey ice cream but when I found a tin of lavender earl grey tea in the pantry, I knew I had to use it! Plus did I mention this is a no-churn ice cream? It’s is literally SO easy to make!
I absolutely loved getting to pull out these gorgeous tea cups, picking between all of them was so difficult because they were all so gorgeous but I thought the orange in this one complemented the purple in the lavender. I suggest sprinkling some cinnamon and a little honey on top of the ice cream! I paired this will a slice of lemon buttermilk cake and was in dessert nirvana!
Lavender Lemon Earl Grey Ice Cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 4 lavender earl grey tea bags*
- 1 tbsp fresh lemon juice
- 1/8 tsp lavender extract
- 1/8 tsp vanilla
- Pinch of salt
- In a small sauce pan over medium heat, bring heavy whipping cream to a soft boil. Take off heat and put in tea bags. Let steep for 30 minutes. Discard teabags and let cool at least 4 hours.
- Transfer to a stand mixer and whip on high until a similar consistency to whipped cream.
- In a large bowl, combine sweetened condensed milk, lemon, lavender, vanilla, and salt. Stir until combined and set aside.
- Gently fold in the whipped cream to the sweetened condensed milk mixture.
- Pour ice cream mixture into a bread pan.
- Cover and freeze for at least 6 hours before serving.
*If you can’t find lavender earl grey tea bags, then use regular earl grey tea bags and bump up the amount of lavender extract used to 1/4 tsp
Italian Beef Grilled Cheese – Take your grilled cheese to a whole new level with peperoncini, provolone, roast beef, and a delicious creamy dijon spread! Lunch has never been more flavorful!
Grilled cheese sandwiches are a staple at my house! For the most part, we still to plain ole’ american cheese and bread but occasionally I like to jazz them up and use exciting new ingredients. I decided to take my favorite flavors from italian beef and make them into a grilled cheese and oh my, this might just be the greatest grilled cheese I have ever made! Start to finish, this is a meal that takes less than 15 minutes so it’s nice and quick, perfect for busy weeknights! Most of what is in this is ingredients you usually have lying around but may have forgotten in the back corner of your fridge, like peperoncini. Personally, I am really guilty of buying things like peperoncini for a recipe and completely forgetting I ever bought them after that as they get pushed farther and farther into the back corner of my fridge. It’s such an exciting surprise when they pop back up a few months later as I am cleaning my fridge! If you are one of those people too, then pull out that jar of peperoncini and let’s get to the bottom of that jar instead of wasting them!
I popped over to get everything I needed at my local ShopRite where the Mezzetta Peperoncini were located with other jarred veggies and toppings. Super easy to find!
I think the peperoncini are such a nice addition to this grilled cheese, it really is the star of the show! This will definitely be a new regular recipe at my house!
Make sure to check out Mezzetta’s Brighten Every Bite Sweepstakes for a chance to win 52 meal kits for 2! Every entrant gets 10% off any Chef’d order! Enter here!
Italian Beef Grilled Cheese
- 4 slices sourdough bread
- 1/4 lbs thinly sliced roast beef
- 1/4 lbs provolone cheese
- 1/4 cup sliced Mezzetta peperoncini
- 2 tbsp melted butter
- 1 tbsp dijon mustard
- 2 tsp worcestershire sauce
- 1/4 tsp italian seasoning
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- Chopped fresh parsley (optional for garnish)
- In a small bowl, combine 1 tbsp melted butter, dijon mustard, worcestershire sauce, italian seasoning, garlic powder, and onion powder. Stir well and then spread on one side of each slice of bread.
- On top of the side of two slices of bread that have the creamy dijon spread, place a layer of provolone, roast beef, peperoncini, and another layer of provolone. Set another slice of bread on top wit hthe creamy dijon spread facing down.
- Spread melted butter on both of the sides of the sandwich facing outward.
- Place on a medium frying pan on medium heat. Flip once the bottom is golden brown and cheese has melted. Take of heat once the other side is also golden brown.
- Cut and serve hot.
Spiced Chai Tea Mini Bundt Cakes – Elegant personal bundt cakes made with all of your favorite chai tea flavors topped with a vanilla crème drizzle.
So this past week was quite busy! I was heading to New Jersey for a month on Sunday so I was trying to fit in a lot of things before heading out such as going to the art museum in Ann Arbor, watching movies, and of course, baking with my friend! We decided to spend one of our last days together for a little while making these little bundt cakes! We decided on a spiced chai tea flavor for them because we both love chai tea lattes so it was a wonderful dessert that both of us would love! This recipe could easily be made into a single bundt cake if you baked it a bit longer, closer to 50 minutes but if you have mini bundt pans on hand, I highly suggest those because they turn out so cute! What really takes these cakes to a whole new level is the vanilla crème drizzle on top. It complements the cakes so well and is very simple to make! I had some of my favorite Rodelle Vanilla Extract on hand and it’s flavor shined in the glaze! If you haven’t used it before, try it, it is really incredible vanilla extract!
We ended up making homemade chai tea lattes too to pair with these cakes and it was the perfect afternoon! I am glad we got to have fun making these before heading off for a few weeks! 🙂
Spiced Chai Tea Mini Bundt Cakes
- 2 1/4 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 2 tsp ginger
- 2 tsp cardamom
- 3/4 tsp nutmeg
- 3/4 tsp cloves
- 1/2 tsp coriander
- Pinch of salt
- 1 large egg
- 8 tbsp unsalted butter + 1 tbsp (melted)
- 1/2 cup buttermilk
- 1/2 cup milk
- 1/4 tsp pure vanilla extract (I used Rodelle)
Vanilla crème drizzle
- 1 cup powdered sugar
- 3 tbsp milk
- 1/4 tsp pure vanilla extract (I used Rodelle)
- Preheat oven to 350°F. Use 1 tbsp of melted butter and spread it in the mini bundt pans before flouring the pans. Set aside.
- In a medium bowl, combine flour, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, coriander, and salt. Whisk until well combined.
- In a stand mixer with a paddle attachment, combine butter and brown sugar. Whip until well beaten before adding in egg, buttermilk, and milk. Continue to beat until combined.
- Slowly add in flour mixture and continue to beat. Mix until well combined.
- Fill each bundt pan 3/4 of the way up. Bake for 30 minutes or until cooked through.
- Let cool for 20 minutes before trying to remove cakes from pans.
- While the cakes are cooling, combine all the ingredients for the vanilla drizzle in a small bowl. Using a whisk, stir until well combined. Drizzle using a spoon once cakes are removed from pans and cooled.