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 Normally I am not a huge fan of lots of appliances in the kitchen, but my mom picked up a little Sunbeam Donut Maker and I have to say, I love it. Having made both fried and baked donuts in the past, I prefer this appliance as it is very convenient, it cleans up quick, and most importantly it makes some damn tasty little donuts.

The recipe provided in the manual for these Chocolate Chip Donuts made tender and delicious treats that my family loved. I topped them off with a dark chocolate glaze and chocolate sprinkles. Ready for the recipe?


Chocolate Chip Donuts
Makes 10-12

• 1 1/2 c. flour
• 1/2 c. sugar
• 1 1/2 tsp. baking powder
• 9 Tbsp. butter, melted
• 3/4 c. milk
• 1 egg, lightly beaten
• 1/2 cup mini chocolate chips
• chocolate glaze (recipe follows)
• chocolate sprinkles

1. Preheat donut machine. Combine dry ingredients in a large bowl. Make a well in the center. Whisk in the butter, milk, egg and chocolate chips until the mixture forms a smooth batter.

2. Spray machine with cooking oil. Fill bases of preheated donut rings with batter. Close lid and cook for 5-6 minutes or until the donuts are golden and cooked. Use a non-stick spatula to transfer donuts to a wire rack. Repeat with remaining batter. Let cool then glaze.

Chocolate Icing

• 1 c. confestioners sugar
• 1/2 c. sifted cocoa powder (I used Hershey's special dark chocolate powder)
• 2 - 3 Tbsp. milk

1. Sift confectioners sugar into a medium bowl. Stir in enough milk to make a soft, spreadable icing.

2. Drizzle over cooled donuts. Sprinkle with decorations if desired and set aside until set.

 One of the new recipes we tried out this Easter was this delicious Twice Baked Potato Casserole by Six Sisters' Stuff. Instead of going through the hassle of having to scoop out and refill potato skins, it is all mixed up and baked in one giant casserole dish. It received many compliments at our dinner and I bet it will at yours too. Many thanks to Six Sisters' Stuff for sharing this! Ready for the recipe?

• 5 lb russet potatoes
• 10 slices bacon
• 8 oz cream cheese
• 1/2 c. unsalted butter, melted
• 1 c. sour cream
• 1/4 c. chives, minced
• 2 1/2 c. cheddar cheese, grated
• 2 tsp. kosher salt
• 1/2 tsp. pepper

This past Easter we tried out a bunch of new recipes, one being this delicious Strawberry Lemonade Layer Cake which I saw originally posted over at Easybaked.  A few things to note, besides that it is yummy, is that the lemonade 'frosting' is more of a filling mixture that is spread all over the cake and between the layers. If you make it and prefer a stiffer more traditional frosting, add a bit of powdered sugar (just a little at a time until you get the consistency you like).

Secondly, I only used half of a packet of lemonade in the filling and it was quite tart with just half. So I would highly suggest you taste test it with half and see if you want to use the rest. Many thanks to Easybaked for this awesome recipe.

Doesn't that look so good? I agree! Ready for the recipe?


Strawberry Lemonade Layer Cake
Makes one 9" layer cake

One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1/2 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.

1. Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.

2. Cream together cream cheese, lemonade and yellow food coloring until smooth. Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.

3. Cut each cake layer in half. Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling. Refrigerate and serve chilled, garnishing with sliced strawberries just before serving.

Recipe by easybaked

Hooray! I have finally managed to snap a picture of the much loved Baked Ziti recipe. Check out the recipe here.

If you haven't lived in California you may have never heard of the delight that is the Teriyaki Avocado Burger. It used to be available from a food joint named Spike's Teriyaki Bowl which have closed down. I have heard rumblings that one of Spike's children has opened a place, B-Man's Teriyaki & Burgers that serves similar food items.

Anyhow, back to the burgers. They are so delicious! When we lived in California we would make quite a long trip to get Teriyaki Burgers and Teriyaki Rice Bowls.  Now that I live very far away, making it at home is a great substitute. This is more of an outline of ingredients than a recipe per se, but I hope you enjoy it. Onto the recipe!


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Delicious, easy to make and the flavors are awesome. Enjoy!

Bacon Horseradish Chip Dip
Makes many servings

8 oz. cream cheese, softened (regular or whipped, I used whipped)
12 to 16 oz. sour cream (Use as much as you need to get the desired consistency)
1/2 cup (or more to taste) real bacon bits, a small handful reserved to sprinkle over the top
1 - 2 Tbsp. Worcestershire sauce, to taste
3-4 Tbsp. prepared horseradish, more or less depending on how strong you want it
pinch of salt (I skipped)

1. Mix all ingredients and store in the fridge. Before serving, sprinkle with reserved bacon bits.

Recipe from Just A Pinch

As it turns out, bacon does make most things better. Today we have a lightened up recipe for Bacon-Corn Chowder with Shrimp, recipe courtesy of Cooking Light. It is delicious and light while still being filling. Ready ready?

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