Whole Wheat Blueberry Donuts

Mmmmm donuts. I love donuts. I agree they are not the healthiest choice, but they are a wonderful indulgence. I tend to indulge too frequently. So I am happy to have found this recipe that uses white whole wheat flour and other "good for you" ingredients. These substitutions, along with baking these treats, means you can enjoy donuts without all the guilt.

Start by combining the dry ingredients in a large bowl: flour, sugar, salt, baking powder and cinnamon.



In a liquid measuring cup, combine the yogurt, milk and eggs.



Whisk until smooth then add the blueberries. Lightly smash them up with a back of a fork.

Add the liquid ingredients to the dry ingredients



and stir just until the dry ingredients are completely moistened. It's ok if the batter is lumpy. Spoon the batter into a greased donut pan.



Bake for 15-17 minutes or until donuts spring back when touched lightly.



Let cool in the pan for a minute, then remove to a wire rack.



Let cool slightly while you make the glaze. Combine the powdered sugar and lemon juice



and whisk together. Add enough milk - slowly! - until the mixture is a good glaze consistency.

Dip the donuts in the glaze



then turn right side up and return to the rack.



I loved seeing all these donuts lined up!



These are great when still a little warm, or when room temperature. They're good just any time in any place. Enjoy them, and don't feel guilty at all!

One year ago: Berrymisu
Two years ago: Cherry Chicken Salad
Three years ago: Oriental Coleslaw

Find more inspiration at Sweet Tooth Friday, Foodie Friday, Food on Fridays, Friday Food, Foodie Friday (#2), Foodie Friday (#3), Whatcha Whipped up Wednesday.

Whole Wheat Blueberry Donuts

1 cup white whole wheat flour
1/2 cup sugar
1 tsp. baking powder
1/8 tsp. salt
1 tsp. cinnamon
4 Tbsp. plain, vanilla or blueberry yogurt
3 Tbsp. milk
2 eggs
1/2 cup blueberries (fresh or frozen)

1/2 cup powdered sugar
1/2 tsp. lemon juice
1-2 Tbsp. milk

In a medium bowl, combine flour, sugar, baking powder, salt and cinnamon. In a liquid measuring cup or small bowl, combine the yogurt, milk and eggs. Whiskhttp://www.blogger.com/img/blank.gif until combined. Add the blueberries and smash slightly with the back of a fork.

Pour the wet ingredients into the dry and stir just until all ingredients are moistened. Spoon the batter into a greased donut pan. Bake at 325 for 15-17 minutes or until the donuts spring back when touched. Let cool in the pan for a minute, then transfer to a wire rack to cool.

Meantime, combine the powdered sugar and lemon juice and whisk well. Gradually add milk, whisking constantly, until it reaches glaze consistency. Dip the donuts into the glaze and then turn right side up and return to the rack. Makes 8 donuts.

Recipe source: Adapted from Finding Joy in my Kitchen

Cilantro Lime Rice {with IP directions, too!}

Do you need a fun side dish to liven up a Mexican meal? Do you love Chipotle style rice and want to recreate it at home? Do you love good food? If any of these are true of you, you should make this! This is one of the best rice dishes I've ever tasted, and it's SO simple. I can imagine a ton of applications for this delicious dish, so I'm sure it will become a staple at my house.

Start by combining the water, rice, salt



and butter



in a large saucepan. Bring the mixture to a boil over medium heat. This will smell amazing, like any good butter water should!

Cover and reduce heat to low, then simmer for 20 minutes or until rice is tender. While it cooks, you can mince up the cilantro. I like using my mini chopper for this.



When the rice is done, fluff it with a fork, then add the lime juice



and cilantro.



Fold gently to combine and try not to eat the whole thing right out of the pan...




One year ago: Spinach, Mushroom and Goat Cheese Pizza
Two years ago: Blueberry Ice Cream Tart
Three years ago: banana muffins

Find more great recipes at What's Cooking Wednesday, Cast Party Wednesday, It's A Keeper, Full Plate Thursday, Bizzy's Recipe Box, Ingredient Spotlight: Citrus.


Cilantro Lime Rice

3 cups water
2 cups Jasmine Rice
3 Tbsp. butter
2 tsp. salt
¾ cup fresh cilantro, minced
juice of 1 lime

Combine rice, water, butter and salt in large saucepan. Bring to a boil over medium heat. Cover, and reduce heat to low. Simmer for 20 minutes. Fluff with a fork, and gently fold in lime juice and cilantro. Serves 8.

For the Instant Pot:
Spray the IP insert with nonstick spray. Add in 2 cups rice and TWO CUPS WATER. (different than stove top version) Add butter and salt, and stir to combine. Set the seal to sealing and press the rice button; it should automatically set for 12 minutes. When the time has completed, do a quick release. Add in lime juice and cilantro and stir well to combine. Serve immediately.

Recipe Source: Shugary Sweets

Strawberry Frozen Yogurt

I have a confession: I don't really like Greek yogurt. I feel like I SHOULD, cause it's all the craze, but I just prefer regular old yogurt for breakfast. I do like to use Greek yogurt in place of sour cream, mayo or butter or oil in baked goods though - and now I have another great use for it - this delicious frozen yogurt!

Strawberries have been so good this spring, and I have eaten my fair share. When I bought a few too many recently, it was the perfect excuse to make this. Chock full of strawberry flavor, this is a delightful dessert after any meal. And it has only 4 ingredients... (and one optional one!) This recipe does have several steps that take a bit of time in between, so be sure to plan ahead.

Start by slicing the strawberries and placing them in a bowl - a glass bowl is best, and you want plenty of room to be able to stir them up good. Pour the sugar over,

and add the vodka or kirsch, if you're using that. (It's totally optional.) Stir up the strawberries so they're all coated

then cover with plastic wrap and let sit at room temperature for 2 hours, stirring once in a while. After the 2 hours, the strawberries will have given up much of their juice.

Now pour the strawberry mixture into your food processor or blender. Add the lemon juice and yogurt,

and process til the mixture is smooth. Pour it back into the strawberry bowl (just to save on dish washing!), cover and refrigerate for at least one hour. Pour into the freezer container of your ice cream maker, and let it churn for 15-20 minutes or until the yogurt is soft-serve consistency.

Transfer the frozen yogurt to a freezer safe container and freeze for a couple hours or until your desired consistency. This will freeze hard, so you'll need to let it sit at room temperature for 10 minutes or so to make it scoop-able.

One year ago: Fettucine with Ham and Broccoli
Two years ago: Buckeye Brownies
Three years ago: Wild Rice Quiche

Find more great stuff at Mangia Monday, Mouthwatering Monday, Menu Monday, Mop it up Mondays, Seasonal Inspiration, Mix it up Mondays, Melt in your mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Tuesday Talent Show, Sweet Treats Thursday.

Strawberry Frozen Yogurt

1 pound strawberries
2/3 cup sugar
2 tsp. vodka or kirsch, optional
1 tsp. lemon juice
1 cup plain Greek yogurt

Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.

Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and lemon juice. Pulse the machine until the mixture is smooth. Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

Transfer to a freezer safe bowl and freeze til desired consistency. Makes 1 quart.

Recipe Source: David Leibowitz

White Chocolate and Macadamia Blondies

I saw these bars on Pinterest, and knew I had to make them, the sooner the better. I love the combination of white chocolate and macadamias in cookies, so I knew these buttery bars would be a hit as well. The key to these bars is not to overbake - you want them to be a little chewy but not crunchy!

Start by toasting the macadamia nuts. Spread them on a small baking sheet and bake for 10 to 15 minutes or until golden - you will want to toss them once or twice during this time, which also helps you keep an eye on them. Nuts are expensive - so you don't want to burn them!

For the batter, cream together the butter and brown sugar. Beat in the eggs and then add the vanilla.

Add the flour

and baking powder and mix until combined. Then stir in the nuts

and the white chocolate.

Spread the bars into a greased 9x13 pan, and bake for 25-30 minutes until set but still moist.

Let cool completely before cutting.

One Year Ago: Oatmeal Blackberry Muffins
Two Years Ago: Rosemary Roasted New Potatoes
Three Years Ago: Caramel Chocolate Bars

Get more great recipes at Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Full Plate Thursday, Sweet Treats Thursday, Bring it with Bizzy.


White Chocolate and Macadamia Blondies

1/2 c. butter, softened
1-1/2 cups brown sugar
2 eggs
1 Tbsp. vanilla
3 cups flour
1 tsp. baking powder
2 cups white chocolate chips
1 cup macadamia nuts, chopped

To toast the macadamias, evenly spread the chopped nuts on a baking sheet and bake at 350 for 10 to 15 minutes or until fragrant and slightly browned, stirring once in a while. Set aside.

For bars, place butter and brown sugar in bowl of electric mixer fitted with paddle attachment and cream together on medium speed until smooth batter is formed (about 3 minutes). While the mixer is running, add eggs and vanilla extract, until incorporated into batter.

In a medium bowl, whisk together 3 cups of flour and baking powder. Slowly add flour mixture to the batter and mix on low speed until a dough is formed. Very gently, fold in white chocolate chips and macadamia nuts into dough.
Pour the batter into the prepared pan and evenly spread. Bake 25 to 30 minutes or until set yet still moist.

Recipe Source: Adapted from Life's Simple Measures

Cappuccino Crinkles

These fun cookies are a twist on traditional chocolate crinkles. A little bit of instant coffee in the mix transforms them into cappuccino crinkles...

In a small bowl, combine the cocoa, coffee,

brown sugar,

baking soda and cinnamon. Start by beating the butter in large bowl until it's fluffy. Then add the sugar mixture

and beat until combined. In a small bowl, combine the yogurt and egg whites

and beat it into the butter/sugar mixture until combined.

Now gradually add the flour.

If it gets too difficult with the mixer, you'll need to just stir it in with a wooden spoon. I was able to do it all with the mixer.

Now chill the dough for at least 1/2 hour so it will be easier to work with. Pour the sugar into a small bowl, then drop the dough by teaspoonfuls into the sugar. Cover them in sugar,

then roll the dough into balls and dip in sugar again.

Place the dough balls on the cookie sheet, and bake for 8 to 10 minutes. The centers will still be soft. Cool on the cookie sheet for about 1 minute then remove to wire racks to cool completely. Serve with coffee or milk!

One year ago: Frozen Mocha Cheesecake Loaf
Two years ago: Pasta with Asparagus and Bacon
Three years ago: Chicken and Zucchini Pasta

Find more inspiration at Mangia Monday, Menu Monday, Mouthwatering Monday, Mop it up Monday, Mix it up Monday, Seasonal Inspiration, Melt in your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Tasty Tuesday #2, Tuesday at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Tuesday Talent Show.

Cappuccino Crinkles

1/3 cup butter, softened
1 cup brown sugar
2/3 cup cocoa powder
1 Tbsp. instant coffee granules
1 tsp. baking soda
1 tsp. cinnamon
2 egg whites
1/3 cup plain or vanilla yogurt
1 1/2 cups flour
1/4 cup sugar

Beat butter in a large mixing bowl with an electric mixer on medium to high speed about 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat till combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Chill the dough in the refrigerator for at least 1/2 hour.

Place sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake at 350 for 8 to 10 minutes till edges are firm. Transfer cookies to a wire rack and let cool. Makes about 32 cookies.

Recipe Source: Better Homes and Gardens

Chicken Marsala

For many years, I have wanted to make chicken marsala. But I wasn't sure where to find marsala wine. Then I realized - duh - a wine store. And guess what? They have it at the Trader Joe's wine store! So a week later, I made this. If you've never had chicken marsala before, you should try it. It's so good! Whip up this chicken with mushrooms (one of my favorite things ever) in a delicious, light sauce and have a happy dinner time!

This is especially fun to make for dinner if you've had a rough day - pounding out chicken breasts is extremely therapeutic. Start by laying out the chicken on a cutting board

then covering with cling wrap and pounding with a meat mallet until each chicken piece is about 1/4 inch thick.

Pour the flour in a bowl and season with salt and pepper, according to your own taste. Heat the oil in a large skillet over medium high heat. When it's hot, dredge the chicken piece in flour, shake off the excess

and place in the pan.

You don't want to crowd the chicken, so you may need to do this in batches. Cook the chicken for about 5 minutes before turning it.

Cook another 5 minutes on this side, then remove to a platter, and repeat with the rest of the chicken.

Now reduce the heat to medium and add the mushrooms.

Saute for 3-5 minutes until the mushrooms have released their juices and they turn darker in color. Then add the wine

and cook for a minute or so til it reduces slightly. Then add the chicken broth.

Now use your spatula or wooden spoon to scrape up all the brown bits on the bottom of the pan - that will help flavor the sauce.

Once the liquid has cooked down a bit, add the butter.

Stir to melt the butter, then return the chicken to the pan and let simmer in the sauce for a minute or two to warm the meat through.

Spoon the chicken onto a serving platter and cover with the mushrooms and sauce, then sprinkle with parsley. And feel relief that you know now where to buy marsala wine.

One year ago: Jamabalaya
Two years ago: Cherry Oatmeal Muffins
Three years ago: Vanilla Chip Cranberry Blondies

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Chicken Marsala

4 skinless boneless chicken breasts (about 1 1/2 pounds)
1/2 cup flour
1/4 cup olive oil
8 ounces mushrooms, sliced
1/2 cup Marsala wine
1/2 cup chicken broth
2 Tbsp. butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high heat in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the mushrooms to the pan. Saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly, scraping the bottom of the pan to get up all the browned bits. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Recipe Source: Adapted from the Food Network