I wrapped up a yoga program right after Christmas and couldn’t decide what to do next – more yoga or something more intense? In true Kate fashion, I decided to not decide and tackle both. It’s been going pretty well, but it’s definitely made mornings more hectic so quick breakfasts have been clutch this month.
After a few days of grabbing a yogurt on my way to our homeschool classroom, I decided to revisit an old favorite: baked oatmeal.
This post is sponsored in conjunction with the #FamilyBakingChallenge. I received product to aid in the creation of the recipe. All opinions are mine alone.
It was this time last year that our obsession with tea started. Jake wanted to do the annual Santa train – and Julie adamantly did not. Instead, she requested a holiday outing that did not involve Santa, so I made us reservations at a local tea room. Julie and I were both smitten with the experience and have been recreating it at home since.
It also kickstarted my experimentation with tea. I thought I didn’t like it – but I was pleasantly surprised to realize I was wrong. A cup of tea and an afternoon treat has become one of my favorite rituals this year.
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
When you hear “Christmas cookies”, do you think of a certain type of cookie? For me, it’s three – the three that my Opa made us in huge batches every year.
We’d always look forward to the package he’d send in December with oranges picked from his backyard trees and an enormous amount of gingerbread, butter cookies, and these pecan horns.
I love his recipes so much – but hardly anyone needs to be cranking out 15 dozen cookies, especially this year! I’ve spent time adapting his bakery-scale recipes measured by weight into something more manageable to the family tradition would live on.
I’ve been feeling like I’m barely keeping up since school started. Every time I feel like I’m getting ahead, something happens that knocks me back a few days. Currently, the little one is on day five of a fever.
With all the craziness, I’ve been opting for kitchen projects that will make things easier for me – like these breakfast cookies.
Looking for the perfect treat for breakfast on Thanksgiving or Christmas? Look no further than these Cranberry Pecan Doughnuts!
You know what I love more than holiday dinners? Holiday breakfasts. Dinners always seem to demand a certain amount of structure and tradition – but anything goes for breakfast.
These Cranberry Pecan Doughnuts are on point with the seasonal flavors, but they’re not fussy and can be made the day before, so they’re perfect for a holiday.
The pecans and cranberries are chopped pretty small using the food processor, which makes an even flavor and texture throughout the doughnuts. There’s also orange juice and zest in these. The orange flavor doesn’t come through strong, but it does add a nice balance!
I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.
3/4 cup cranberries
1/2 cup pecans
1/4 cup brown sugar
1/2 cup coconut oil, melted
1 cup granulated sugar
1 tsp. vanilla extract
1 Tbsp. orange zest
2 1/4 cup all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cups milk
For the glaze:
1 cup powdered sugar
1 1/2 tsp. orange zest
3 Tbsp. heavy cream
Preheat your oven to 350 degrees F and spray your doughnut pans with non-stick spray.
Add the cranberries, pecans, and brown sugar to a food processor. Process until chopped into small, even pieces.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a larger bowl, whisk together the coconut oil and sugar until creamed. Stir in the vanilla, eggs, and orange zest. Stir in some of the flour mixture, then some of the milk – alternating until all combined, ending with milk. Stir in the cranberry mixture.
Spoon the batter evenly into the doughnut pans, filling halfway. Bake for 10-14 minutes, until lightly golden. Cool completely.
When the doughnuts are cool, add all of the glaze ingredients to a small bowl and stir until well combined. Drizzle or pipe over the doughnuts.