Blueberry Doughnuts & Change

More sunshine, more sunscreen, more long summer nights, more fireflies, more cook-outs, more ice cream.  Summer has arrived folks.

And with seasons changing come more changes.  Including blog changes.  I’ve been thinking about it for a time now and I am going to turn this recipe blog into a life blog.  Don’t worry!  I will still post recipes and foodie things, but I want to do more.

I paint, so I want to write about that.  I want to show you what I paint and talk about it.

I am a born-again Christian, so I want to write about the love I have for my Savior.  I want to be able to share what I am learning about God and this world.

I want to share music with you too.  I love music, and when I find a good song I have to make sure everyone knows about it and hears it at least 2,487 times.  Sorry in advance.  :)

With this change will come a blog name change.  I am excited for what the future holds for this blog.

Anyway, done with my rambles.  Now, the title of this post says something about Blueberry Doughnuts, so it would be very nice of me to give you a recipe for them wouldn’t it?

Blueberry Doughnuts

adapted from The Fauxmartha

makes 1 dozen doughnuts


  • 2/3 cup + 2 TBS whole milk
  • 2 tsp vinegar
  • 6 TBS unsalted butter, melted
  • 2 cups unbleached, all-purpose flour, sifted
  • 2 tsp aluminum-free baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg, freshly grated if you can
  • 1/2 cup sugar
  • 4 TBS honey
  • 2 large eggs, room temp.
  • 1 1/2 cups fresh blueberries (frozen will work as well)


Preheat oven to 400 degrees F.  Spray a doughnut pan with coconut oil cooking spray or light grease with coconut oil or butter.  Set aside.

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In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.

Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, and nutmeg in a large bowl. Set aside.

Into the cooled butter, whisk in sugar, honey, and egg until evenly combined. Add in curdled milk.


Stir blueberries into dry ingredients.


Then stir together wet and dry ingredients until just combined. Over-mixing will create a dense donut.

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Add batter to a piping bag and pipe evenly into the pan.


Bake for 7-8 minutes.


Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.


Now we can make the glaze!

It’s easy~

Mix together 1 cup powdered sugar, 1/4 cup milk, big pinch of salt, 1/2 tsp pure vanilla extract, 1/2 tsp pure almond extract, and 2 TBS melted butter.  Stir until smooth and creamy.

Taste it.  I KNOW.  No way should this glaze taste this good.  Seriously.

Now, drop each cooled doughnut into the glaze and flip it over to coat in the sugar-sticky-sweet-stuff.  Place some wax paper under the cooling rack to catch the dripping glaze.  Set the doughnuts back on the cooling rack and let the glaze soak in.

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There you have it!  These guys are ready to go and be the star of the show.  Or breakfast.

Bon appetit!  <3

Gluten Free Chocolate Chip Cupcakes with Vanilla Buttercream

Cupcakes!  More cupcakes!  Today I have a gluten-free recipe for you, my friends.  A delightful cupcake recipe accompanied by to-die-for vanilla buttercream.  This buttercream is now my go-to vanilla frosting recipe, when I don’t want cream cheese.  I hope it will become yours too.  :)

Gluten Free Chocolate Chip Cupcakes

makes 2 dozen (24) cupcakes


  • 1 ½ cups organic sugar
  • 8 TBS (1 stick) unsalted butter, softened
  • 2 eggs, room temp
  • 1 TBS pure vanilla extract
  • 1 ¼ cups whole milk
  • 2 ½ cup gluten free flour blend, sifted twice for fluff (very important!)
  • 2 ½ tsp baking powder
  • 1/4 tsp sea salt
  • 1 cup dark or semi-sweet chocolate chips, regular sized or mini works

Preheat the oven to 350 degrees F.  Line a cupcake pan with cupcake liners.

In a medium bowl, beat together sugar and butter until fluffy, about 30 seconds.  Add the eggs and vanilla and gently beat until just combined.  Set aside.

In a separate bowl, combine the twice-sifted flour, baking powder, and salt.  Toss together.

Pour ½ of the milk and ½ of the flour mix in the butter mixture, briefly and gently beat.  Repeat so it’s all together and happy and smooth.

Now pour in the chocolate chips and fold into the batter with a spatula to combine.

Scoop the batter into the prepared liners in the pan.  Fill the liners 2/3 full and bake the cupcakes for 14-16 minutes, until a toothpick inserted into a cupcake comes out clean.

Let the cupcakes cool in the pan for 5 minutes before removing to cool on a cooling rack.

Let the cupcakes cool completely before frosting.

Prepare yourself, because now we are going to make the best vanilla buttercream you have ever tasted.

Also prepare yourself for butter in extreme amounts.  Because, my friends, butter is our masked hero in this adventure.  :D

Vanilla (Chocolate Chip) Buttercream

makes a crazy amount of frosting


  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tsp pure vanilla extract
  • ½ tsp salt
  • 6 cups powdered sugar
  • 4 TBS whole milk
  • ½ cup dark chocolate chips, chopped small (or use minis) (optional)

In a medium bowl, beat together the butter, vanilla, and salt until fluffy, about 1 minute.  Beat in the powdered sugar 2 cups at a time, so as not to cause a sugar cloud to engulf you.  In between the sugar additions, beat in the milk a little at a time.  Keep adding sugar and milk and beating until it’s all together and smooth and creamy.   If you are adding the chocolate chips, do so now and beat for 30 seconds.

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Frost those cupcakes honey!  Spread, swirl, pipe, or spoon, it doesn’t matter as long as the frosting gets on these cupcakes.  :D


Bon appetit! ♥

Jambalaya with Spicy Chorizo

Hello friends!

A favorite food blogger of mine, Joy the Baker, posed a recipe for New Orleans Red Beans and Rice not long ago.  This inspired me to create a recipe for jambalaya.

This recipe has it all.  Canadian bacon, pinto and great northern beans, chorizo, and a homemade Cajun spice mix.  (I’ll give you the recipe for that too!)


Jambalaya with Spicy Chorizo

serves 6-8 hungry people


  • 1/ 2 lb. dried pinto beans, rinsed
  • 1 lb. dried great northern beans, rinsed
  • 5 rounds Canadian bacon, cut into 1/4’s
  • 2 Tbs. olive oil
  • 1 large yellow or white onion, chopped small but not diced
  • 3 celery stalks, chopped
  • 1 red bell pepper, diced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 cloves garlic, pressed
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • 1/2 lb chorizo sausage, sliced
  • 5 cups water
  • 5 cups chicken stock
  • 2 bay leaves
  • 4 cups brown rice, uncooked
  • 3 TBS of this Cajun spice mix

Place clean dried beans in a medium pot and cover with water.  Allow to soak overnight before making the jambalaya.  In the morning, drain the beans.

The next day~  In a large soup pot, saute Canadian bacon, onion, celery, and bell pepper in olive oil until translucent over medium heat.


Add salt, pepper, garlic, parsley, and thyme.  Cook for 1 minute.

Toss in the sliced chorizo and cook until the sausage is toasty, about 5 minutes, stirring 2-3 times to prevent burning.


Pour in the water and broth and stir.  Drop in the bay leaves and beans.


Bring the jambalaya to a boil and add the rice and Cajun spice mix.  Stir 3-4 times and cover.  Reduce heat to simmer and cook for 45-50 minutes, until the rice is done.


Taste and season with more salt, pepper, and Cajun seasoning if needed.

Bon appetit! ♥

Dark Chocolate Coconut Cookie Bars

Happy Lord’s Day readers!  I hope that today was a beautiful day for you all.

It rained here.  Awwwesomme!

I have something for you too.  Mmm hmm.  I think you’ll like it too.  They are cookies.  Bar cookies with dark chocolate (Ooo!) and coconut (Ahh!).

The cookie part is basically a butter cookie.  Delish.  The topping is dark chocolate and sprinkled with coconut.  Could you ask for any more?  Nope.  That’s pretty much all you need.  Butter + dark chocolate + coconut = happiness.

Here’s a photo~


I’ll not keep you waiting any longer with my chit-chat.  Here is my Sunday gift to you! :)

Dark Chocolate Coconut Cookie Bars 

makes 12 cookie bars


  • 1 cup brown sugar
  • 1 cup unsalted butter, softened
  • 1 egg, room temp
  • 2 cups unbleached, all-purpose flour
  • 1 tsp sea salt
  • teaspoon pure vanilla extract
  • 1 1/2 cups dark chocolate chips
  • 1 cup unsweetened, shredded coconut

Preheat the oven to 350 degrees F.  Lightly butter a baking sheet.

In a medium sized bowl, beat together the brown sugar and butter until fluffy.  Add the egg and vanilla and beat gently.  Add the flour and salt and beat until the dough just comes together.


Spread the dough out on the baking sheet and bake for 15-17 minutes, just until lightly brown.


Pull the pan from the oven and sprinkle on the chocolate.  Return to the oven for 1 more minute.


Now, remove the pan from the oven and the chocolate chips will be soft and melty.  Spread them out with a spatula or butter knife to coat the cookie in the melted chocolate.

Sprinkle on the coconut and let the bars cool.  Then if you are really patient put them in the fridge for 30-40 minutes to get them all nice and cold.  OOHH my are they good cold.  It’s worth the wait!  :)


So, enjoy these and share them with your favorite people.  :)

Bon appetit!

♥,  Hannah

Oatmeal Creme Pies

In the summer, I am vendor at the Kewaskum Farmers Market.  I bake cupcakes and cookies to sell and it is sooo much fun.  :)

These are my best selling cookies.  These are the cookies everyone loves.  So here they are, just waiting to find their way to your mixing bowls, ovens, and mouths.  Please do not wait another day to make these.  It would be cruel.


Oatmeal Creme Pies

makes 6 to-die-for cookie sandwiches

ingredients for the cookies~

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup organic sugar
  • 1 large egg, room temp
  • 1 tsp pure vanilla extract
  • 3/4 cup unbleached, all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 cups organic oats (not quick)
  • 1/2 cup white chocolate chips  (optional)

Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.

In a large mixing bowl, beat together the butter and sugars until fluffy.  Add the egg and beat just a little bit.

Sift together the flour, baking soda, and salt.  Add to batter and beat well.

Fold in the cinnamon and oats (and white chocolate chips if using).


Roll into 12 equal sized balls and place on the prepared baking sheets.  Sprinkle the dough balls with a bit of flour and press down to a 1/4 inch thickness.

Bake for 10-12 minutes or until the edges of the cookies just start to brown lightly.  You want these cookies soft!

Cool for five minutes on the baking sheet and then finish cooling on a wire rack.


For the Cinnamon Cream Cheese Frosting~


  • 2 Tbs unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 6 cups powdered sugar
  • heavy cream, to reach desired consistency

Beat together the butter, cream cheese, salt, vanilla, and cinnamon until smooth.  Add in the powdered sugar 1 cup at a time and beat well in between each addition.  Drizzle in heavy cream, a tablespoon at a time, to reach the desired spreadable yet thick consistency you need.


Spread on the underside of a cooled cookie and place another cookie on top to sandwich the frosting in.

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There you have it!  The cookies are great as plain, unfrosted cookies too.  And the cookie dough?  OH MY.  It is sooo good.  It’s my favorite cookie dough.  :)


Bon appetit! ♥

A Day of Baking #2

Hello readers!  I hope this post finds you all well and joyful.

Today I’m doing another baking day story.  This time I did it with a friend.  Mrs. Ferrell at Thankful Homemaker had me over for a day of gluten-free baking.  We made three different treats, and all were gluten-free and delicious.  :)

First, we made some Gluten-Free Butter Cookies found on Elana’s Pantry.  They were made of simple, real ingredients and were rich and soft.  I would definitely make these again!


Then we mixed up some Gluten-Free Banana Bread.  It didn’t taste much different from regular banana bread and was moist and well-flavored.  I love banana anything so this was a favorite of mine.  :)


And last but not least, we made cupcakes!  I have never made cupcakes with almond flour before so this was new territory for me.  The cake was moist and had a nice texture.  You could definitely taste the almonds but I love almonds so it was fine by me!  :)


For the frosting, we made a regular vanilla buttercream which went well with the cupcakes.  You can use your favorite frosting recipe to go with these cupcakes.

So there you have it!  It was a lovely day and I had such a nice time with Mrs. Ferrell.  We even took a selfie.  Haha.  :)


♥, Hannah

Saturday #1

Happy Saturday readers!

Today my sister, Emma, and I went on a bike ride to Kewaskum, the town 3 miles away.  We love to do this in the warmer months and this was our first of the year.

To start, we went to our library to pick up Big Hero Six for some siblings at home who are quite crazy about that movie right now.  I still haven’t seen it and everyone keeps telling me I need too.  :)



Next we headed to my favorite place in Kewaskum, a little coffee shop and bistro called Coffee Corner.  I go there all of the time.  They use local foods and bake and cook everything fresh.  It’s the best.


LOOK AT HOW CUTE IT IS.  Seriously.  I love Kewaskum.

To drink, I got a iced coffee with almond syrup and Emma got a shake with hazelnut and espresso called Vienna Cream Puff.


For food, we got a Cinnamon Chip Scone to share.  To a cinnamon freak like me it was truly perfect.

I had almost finished my half when I realized that I hadn’t taken a picture of it and so I snapped one of what was left.  Haha.  :)


We played way to much tic-tac-toe and Emma wouldn’t let me stop because she kept winning.

She also snatched my Nikon and took some photos of me savoring my iced coffee.

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So everyone this was my Saturday.  :)

Hope yours was nice too!

♥,  Hannah