Baked Cinnamon Sugar Doughnuts

You guys, it’s National Doughnut Day!  Who ever decided that this was actually a thing is my new favorite person. Not that I need an excuse to make and eat doughnuts, but an actual legit day on the calendar dedicated to it basically means I’m required to, right?

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Now you for sure could go on down to your local Duncan Donuts, or if you are lucky enough to have one, your local Krispy Kreme and grab a treat (or 12).  Or, and this is clearly the option I am in favor of, you could make these crazy, out of control, delicious Baked Cinnamon Sugar Doughnuts.

I’ll warn you in advance, this recipe only makes six donuts. I promise you that you need to double the recipe. My husband and I blew through the first batch of six in about 20 minutes flat, and I’m not even ashamed to admit it. They are just that good.

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Bakes Cinnamon Sugar Doughnuts

makes 6

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1/2 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

For the topping

  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

For the doughnuts: Preheat the oven to 350 degrees. Use a baker’s spray to coat the doughnut pan.

Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.

Whisk together the egg, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.

Fill the wells of the doughnut pans a bit more than three-quarters full with the batter. Bake for 15-17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pan) for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.

While the doughnuts are cooling, make the topping.

Whisk together the sugar and cinnamon in a medium bowl.

Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides. Serve warm.

White Bean, Sausage, and Kale Stew

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I love good soups and stews. And, this is good stew! I’ve been making this for a really long time, but lately had forgotten about it. It made it’s way back into the dinner rotation a few weeks ago, and I’m oh so glad it’s back. I think you’ll love it too.

And now on with the show….

1 tablespoon extra-virgin olive oil

1 lb precooked pork sausage, like kielbasa, halved lengthwise and cut into 1-inch pieces

3 15 oz cans of cannellini beans, drained and rinsed

2 garlic cloves, chopped

2 cups chicken broth

1 bay leaf

1 small bunch of kale, leaves stripped from stems and coarsely chopped (about 4 packed cups)

salt and pepper

1/2 cup of Parmesan cheese

  • Heat the olive oil in a large pot over medium-high heat.
  • Add the sausage and cook, stirring occasionally until browned.
  • Add the beans and garlic and cook, stirring occasionally for about 3 minutes.
  • Add the chicken broth, bay leaf and kale and bring to a boil.
  • Reduce heat to medium-low and cook, covered for 10 minutes.
  • Discard the bay leaf, season with salt and pepper, and serve drizzled with olive oil and Parmesan cheese.



Rum Balls

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I’m just barely in time with this post!  These rum balls have to sit, unopened, and untouched for at least two full weeks before you get to devour them. So, if you hurry and make them now (I mean right now), they’ll be ready in time for Christmas! They’re quite good. I promise. So, it really is worth the last minute rush to the grocery store to grab your ingredients.

And now on with the show….

6 ounces good quality semi sweet chocolate chips

3 tablespoons light corn syrup

1/3 cup rum

2 cups crushed vanilla wafers

1 cup ground walnuts

  • Melt the chocolate chips in a double boiler over hot water.
  • Remove from heat, stir in 1/2 cup of sugar and the corn syrup.
  • Blend in the rum.
  • Combine nuts and wafers and add to chocolate mix.
  • Form balls and roll in powdered sugar
  • Let sit, covered and undisturbed for 2-3 weeks



The Best Chili I’ve Ever Made

Notice how I did not title this post “The Best Chili in the Whole World,”or “The Best Chili That You’ll Ever Eat.” Now, that isn’t because I don’t think that either of these things aren’t possibly true. It’s just that I recognize that chili is a serious subject for a lot of people out there, and quite subjective to your own personal tastes. But one thing is for sure, this sure as hell is the best chili I’ve ever made.


I knew things were gonna be good when I started cooking the poblano chiles, onions and garlic. It was love at first whiff, and I don’t think our apartment has ever smelled that good. Then add chili powder, cumin, chipotle powder, brown sugar, oregano, cinnamon, and cloves to the mix and my nose just didn’t know what to do with itself. I don’t even want to talk about the jalapeno corn bread muffins that I made to go with the meal. That might just be too much olfactory goodness for you.

I’ll just stop talking about it, and go ahead and get on with the show. Just go make this for dinner, like…tonight. Your nose, and tastebuds, will thank you.

extra-virgin olive oil

2 poblano chiles, stemmed, seeded and diced

1 onion, diced

3 garlic cloves, minced

1 lb ground turkey

4 tablespoons tomato paste

2 tablespoons chili powder

1 tablespoon ground cumin

1/2 teaspoon chipotle powder

2 1/2 teaspoons brown sugar

1 teaspoon ground oregano

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

kosher salt

3 cups low-sodium chicken broth

1 15oz can red kidney beans, drained and rinsed

  • Heat the oil in a large pot on medium-high.
  • Add the poblano chiles, onion, and garlic.
  • Saute for five minutes
  • Add the turkey, and saute for five minutes more, until cooked through.
  • Add the tomato paste, chili powder, cumin, chipotle powder, brown sugar, oregano, cinnamon, cloves, and 1 teaspoon of salt.
  • Stir and cook for 1 or 2 min.
  • Add the chicken broth and beans.
  • Reduce heat, and simmer for 30 minutes, stirring occasionally.



Slightly adapted from this recipe.

Winter Sore Throat Cure in a Jar


Seeing as how I’ve been pretty sick lately, and my immune system is pretty wrecked, I’m really dreading this upcoming cold season. I’m doing everything I can to fend off the dreaded COLD. So, I was pretty excited when I found this super simple recipe for ginger and lemon infused honey over on Pinterest (original link posted here). I know that whenever I have a sore throat, or I feel a little under the weather, the first thing I do is run for a steaming cup of tea with honey and lemon. Except, the problem is that I often don’t have a lemon on hand.  This recipe is great, and super easy. Plus, it apparently keeps in the fridge for two or three months…though I don’t think my jars will last that long.

All you need is two jars, two lemons, fresh ginger, and organic honey.

Thinly slice both lemons, dividing evenly between the two jars. Slice some fresh ginger and add to each jar. Cover with honey, mixing a bit to combine. Cover and refrigerate.  This took me about ten minutes total. It’s that easy.

It ends up forming a kind of jelly that you can add to your favorite tea, or simply add to hot water to kick the ass of any sore throat 🙂

Enjoy, and may your holiday season be happily cold and sore throat free!


Sausage & Potato Frittata

There are lots of things that I miss about living in Portland. One of them is the Flying Elephants Deli. Elephants has a number of my favorite things to eat when I’m visiting P-Town, one of which is a scrumptious potato, sausage frittata. And, let me just say that I LOVE this frittata. So, I set out to find/create a recipe that matches it as closely as possible, and this is what I came up with!  I have to admit, it does taste pretty darned close to the original, and that’s more then enough for me!

And now on with the show….

Breakfast sausage

3/4 cup cheddar cheese, shredded

3/4 cup swiss cheese, shredded

2 cups shredded potatoes

1/4 cup heavy cream

6 eggs, beaten

2 green onions, chopped

2 tsp chives, chopped

salt & pepper

  • Cook the sausage until done.
  • In the meantime, combine the beaten eggs, both cheeses, salt & pepper, and cream.
  • Add potatoes, onions, and chives to sausage.
  • Pour the egg mixture over sausage mixture. Cook stirring occasionally until egg is mostly cooked.
  • Remove from heat and pour into an oven safe glass baking dish.
  • Bake at 400 for 15 minutes until firm, or until a knife inserted in the center comes out mostly clean.