Category: Food

Baked Pumpkin Spice Donuts with Maple Glaze

Baked Pumpkin Spice Donuts with Maple Glaze | Baked Pumpkin Spice Donut Recipe | Fall Breakfast Inspiration | Fall Brunch Ideas | Pumpkin Spice Recipe Inspiration

I’m preparing myself for a heated debate, but I think it is a crime that they start selling pumpkin spice lattes at Starbucks in August. Maybe it’s just because I’m in denial that summer is coming to an end, but I don’t see the appeal of rushing from one season the next. Unless that season is winter. It’s no secret that I hate winter…

Baked Pumpkin Spice Donuts with Maple Glaze | Baked Pumpkin Spice Donut Recipe | Fall Breakfast Inspiration | Fall Brunch Ideas | Pumpkin Spice Recipe Inspiration

Back to more important things – pumpkin spice. Now that we have reached the middle of September, I’m on board with adding a few fall touches around the home and pulling out my fall spice blends. Bring on nutmeg, clove, and cinnamon! There is something about a slight chill in the air to make me want to curl up in a blanket, drink hot apple cider, and indulge in a sweet treat. This time around, I treated us to a batch of baked pumpkin spice donuts with maple glaze.

Baked Pumpkin Spice Donuts with Maple Glaze | Baked Pumpkin Spice Donut Recipe | Fall Breakfast Inspiration | Fall Brunch Ideas | Pumpkin Spice Recipe Inspiration

These pumpkin spice donuts are a great treat to bring to a school function, office party, or weekend brunch. They are quick and easy to make, but give the impression that you are a baking goddess. Homemade donuts?! How do you find the time!

It will be our little secret that they are just as easy as making a batch of cupcakes!

Baked Pumpkin Spice Donuts with Maple Glaze

Ingredients:

For the donuts

  • 1 C. flour
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2/3 C. pumpkin puree
  • 1/4 C. honey
  • 1/4 C. almond milk
  • 1 egg
  • 1 tsp vanilla extract

For the glaze

  • 2 C. powdered sugar
  • 4 Tbs maple syrup

Directions:

  • Preheat oven to 375˚ and butter the donut tin
  • In a large mixing bowl, stir together the flour, baking powder, spices and salt.
  • In a separate bowl, mix the pumpkin puree, honey, almond milk, egg and vanilla extract together.
  • Add the wet ingredients into the dry ingredients and stir until combined.
  • Spoon the donut mixture into a ziplock bag and snip one corner off. Use this bag to pipe the mixture into the donut tin.
  • Place donuts in the oven to bake for 15-18 minutes.
  • While the donuts are baking mix together the powdered sugar and maple syrup to form the glaze.
  • Once the donuts are out of the oven and have had a chance to cool down, spread an even layer of maple glaze on each donut.
  • Add a sprinkle of cinnamon on top and serve!

Heirloom Tomato and Zucchini Pesto Pizza

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

If visits from my parents were not enough on their own, they always come bearing gifts from their garden. On their most recent visit I was spoiled with fresh raspberries (my favorite!), salsa, apples, plums, and heirloom tomatoes. The fruit was gone in an instant and I was left to ponder how to best use the tomatoes. Most people would just pop them in their mouths and a delicious snack, but I was itching to try a new recipe. Therefore, I decided to whip up this heirloom tomato and zucchini pesto pizza with other ingredients I picked up for the farmer’s market.

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

Ian has been dabbling with making homemade bread and pizza dough, but he was out of town when I attempted this recipe so I kept things simple and bought pre-made dough. After a few failed attempts at shaping the dough by tossing it in the air, I resorted to using a rolling pin. Thankfully, shaping the pizza dough was the toughest part of the entire recipe and everything else ran smoothly!

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

Thirty minutes later, I pulled out the pizza, drizzled it with balsamic glaze and savored every bite. The best part about making a flatbread pizza is the flexibility to use what ever fresh produce you have on hand. If you are throwing an outdoor BBQ you could take the recipe up a level and try grilling the pizza!

Heirloom Tomato and Zucchini Pesto Pizza

Ingredients:

  • Pre-made Pizza dough, divided in half
  • 1/4 C. Pesto
  • 1/2 C. Shredded Mozzarella Cheese
  • Sliced Zucchini
  • Sliced Heirloom Tomatoes
  • Balsamic Glaze

Directions:

  • Preheat the oven to 350˚
  • Lightly flour a surface and roll out dough
  • Place the dough on a baking sheet and top with pesto, cheese, zucchini and heirloom tomatoes
  • Bake for 30 minutes, or until cheese is golden
  • Remove from the oven and drizzle with balsamic glaze

Berry Bruschetta

Berry Bruschetta

I admit, summer has made me berry obsessed. With farmer’s markets and grocery stores overflowing with seasonal produce, I’ve been tempted to try new recipes and incorporate berries into as many things as I can. While berry bruschetta is not new to the foodie scene, this was my first taste of a nontraditional bruschetta!

Berry Bruschetta

On their own, I like everything in this recipe. Therefore, I was surprised that I was hesitant to take the first bite. Any doubt I had quickly vanished once I tried the berry bruschetta and I soon was reaching for another piece. The flavors are light and fresh, perfect for a summer picnic or backyard BBQ. If you are looking for something to satisfy your chocolate cravings, this recipe can easily be modified by swapping out the Greek yogurt spread with Nutella!

Berry Bruschetta

Berry Bruschetta

Ingredients:

  • French baguette
  • 1 C. plain Greek yogurt
  • 3 Tbs. honey
  • 2 C. fresh berries (strawberries, blueberries, raspberries, etc)

Directions:

  • Preheat oven to 400˚
  • Slice baguette into 1/2 inch thick slices and lay onto a backing sheet
  • Place in the oven on the top rack and toast for 5 minutes then remove and let cool
  • Mix the Greek yogurt with honey and spread a thin layer on top of each piece of toast
  • Top with berries and add a drizzle of honey before serving