Like many kids who grew up in the 80’s/90’s and liked spending time in the kitchen, my first cookbook was the Alpha Bakery Children’s Cookbook. I remember my grandma ordering it for me from the back of a bag of Gold Medal flour. I remember how happy she was to give it to me when it came in the mail – and how excited I was to look through a cookbook with recipes made for children, complete with colorful cartoon illustrations and large font. I still have this book on display with the rest of my cookbook collection, and I proudly whip it out when I feel like cooking a blast from the past.
My favorite alpha bakery recipe was called “Quick Cheeseburger Pie”. I absolutely loved it, and I still do. But as I got older, my taste changed a bit. I’ve made quite a few modifications to an already great recipe, adding in some extra flavors and making the dish more bold.
I’ve been obsessing over my new donut pans, and this particular recipe I used for my third attempt at homemade donuts. Prior to this flavor, I already made an oatmeal chocolate chip donut (recipe from sarah lynn) and a vanilla cinnamon donut. Both came out absolutely fabulous. It was time to attempt chocolate.
Donuts are VERY sugary, and most of the recipes I came across also had added fat from eggs and dairy. I tried lightening things up a bit by using stevia in place of sugar, nondairy milk, and applesauce as a binder instead of eggs. The texture still came out perfect and the donuts were still sweet. Unfortunately, I still have yet to come up with a low-sugar frosting that still tastes great…
This was actually the first time I’ve ever had barley.
I heard it was similar to rice – but with a heartier texture, nuttier taste, and a decent amount of protein. Sounds like a carb I could get used to.
However, I didn’t really know what to pair it with. I searched online for some recipes, but nothing really jumped out at me. Since a plain carb is somewhat of a blank canvas I decided to liven it up with sausage, peas, onions, and cheese – as if it were a pasta dish.
The result was absolutely delicious & super filling! My husband and I practically licked our plates clean, and I’m definitely looking forward to making this again.
This is basically my own twist on a classic dump cake. I don’t personally like how a dump cake is baked in layers – with the fruity pie filling on the bottom of the pan. I like a more cakey texture, so I combine my fruit filling with a cup of the cake mix and some fresh fruit – and use the rest of the dry mix to make the buttery crunchy topping.
For this particular cake I used blackberry pie filling and lemon cake mix. My family LOVES lemon, and blackberries (or blueberries) work so nicely with lemon cake. Other pairings I love for this recipe are:
peach (or strawberry) pie filling + yellow (or golden butter) cake mix
cherry pie filling + devil’s food (or chocolate) cake mix
My husband and I LOVE breakfast foods, especially pancakes and waffles. On the down side, they have little to no nutritional value – especially protein.
For me this is a big no-no. Since I work out regularly and lift weights, I need to eat enough protein to remain full, fueled, and ready to build muscle. This pancake recipe uses hemp, a plant-based protein. Though I prefer the taste of standard whey protein, it often gives me an upset stomach where hemp does not. The vanilla flavored hemp has a pleasant taste, and it blends in seamlessly with the Bisquick powder to create a mildly sweet pancake with great texture.
With a mix-in of chocolate chips, blueberries, or whatever else you want to toss in there – these pancakes will keep you full & energized and are super tasty.