Homemade kitchen: apple cider donuts

Tomorrow is Thanksgiving, my kids are off school today, and it’s raining. They were up late last night and early to rise today which calls for homemade donuts.

Homemade donuts
Homemade donuts
Homemade donuts
Homemade donuts
Homemade donuts
Homemade donuts
Homemade donuts
Homemade donuts
Homemade donuts

I tore this page out of a magazine and bought apple butter specifically for this task over the school break. I couldn’t wait to be in the kitchen with my kids. You can find the recipe here, it’s from Southern Living Magazine.

I knew they turned out when Oliver kept sneaking upstairs and all I would see is his hand come around the corner by the stove to steal another donut hole fresh out of the oil. I’ve made donuts before but this recipe with the apple and the cider – it was moist (I said it) and dense and flavorful. I went with the Maple Glaze and can never get my frostings to set up like they do in photos, maybe I don’t wait long enough for the donut to cool or don’t add enough sugar to the frosting to thicken … either way it was still delicious.

If you’re surrounded by family and in the kitchen all day today: you still have time to make these for breakfast tomorrow (or snacks this afternoon). Enjoy your weekends! Eat something deep-fried and dipped in sugar. Just carve out a few minutes this weekend to stretch and breathe.

Happy Thanksgiving!

The Basics

I once asked a babysitter to throw dinner together as I was flying out the door, “Just toss something together! Whatever you find is ok. There’s chicken in the freezer, pasta in the pantry, canned tomatoes. Go for it! Get creative. See you at 9.”

I got a text later asking me what exactly I wanted her to do because “throwing it together” was a foreign language. I then realized that I wanted her to know how to make the basics. Simple pasta sauce, al dante pasta, a salad for a crowd, 3 ingredient bread, a meat rub, a side that goes with almost anything and a way to use whatever you might have. Usually less than you think.

I never got around to teaching my sitters anything in the kitchen, actually I just started keeping frozen pizza’s in the freezer or boxed pasta in the pantry hoping that would suffice, but the sentiment is still there and I want my own kids to know how to fend for themselves when they’re staring down a dinner party, meeting the parents, impressing a love interest or simply surviving in their first apartment. It doesn’t take much, these are the basics.

Let's eat

An onion is the start of so many wonderful things. If you’re in a hurry or stuck for a good idea – start with an onion. If all you do is saute it down to it’s brown goodness, sticky on the edges, a little crisp … and toast a piece of bread and open a can of tuna. You can slice a tomato and eat like a king. No tuna or tomato necessary.

We’ll start with Skillet Cabbage. I grew up on this and in the Fall there’s plenty of cabbage to go around – this is one of our favorite side dishes this time of year.

Let's eat

Grab a large skillet or dutch oven, heat up a few glugs of oil (we use Avocado oil. Coconut oil or EVOO would work, as well as ghee. No wrong answer here) if you’re a stickler for measurements start with 2 TBSP.

Slice up 2 onions, whatever kind you have.

A few cloves of garlic – minced.

A bit of salt and pepper. More salt than pepper, but to your taste.

Saute the onion down to it’s translucent yellow state. Just starting to brown.

While your onions are cooking, slice, julienne, chop – whatever you desire – an entire head of cabbage. Discard the middle, tough white parts.

Add the whole thing to your pan or dutch oven – it will sizzle. The cabbage will sweat, there will be steam. This is the romance of the kitchen. This is the part I love the best. I cover my dutch oven for a few minutes and stir every once in a while.

This will last about 10 minutes. Your cabbage will have wilted to about 50% of it’s original mass. Right before you’re ready to serve it, toss in some soy sauce. Again – start with 1-2 TBSP but add more to taste as you wish and crank up the heat again if you reduced it. More steam, more sizzle.

It’s humble in presentation. But it’s perfect with fish, chicken, pork. As a side if you’re having fried rice. As a base if you have a couple sausages to use, or bacon to fry, left over meat from the grill.

You can always do more – add more. But this is one of my favorite basic recipes.

And now maybe it can be one of yours.


I love Jesus, but I drink a little. – Gladys Hardy

I just want you all to have the best day, please, I give this video clip to you as a gift: Ellen and Gladys on the phone

If you follow me on Instagram you might have noticed all the drink concoctions coming across my feed. Today, I give them to you.

Rosé Water

Strawberry/Mint water is pink! after a 24 hour steep. Who doesn't love a little H2O Rosé?

Fill a pitcher with water
5-8 strawberries, sliced
5 large fresh mint leaves or 10 smaller ones

Let it steep over night in the fridge for Rosé Water the next day (it has a delightful, fresh taste to it with the mint and a lingering faint strawberry)

Cinnamon Ginger Tea with Coconut oil

Cinnamon-Ginger tea. Only it looks like hot chocolate, yes? Because I took the crazy train to town and BLENDED my tea with coconut oil. Frothy little liar. I might need help. #comebacktomeliver #andpancreas #andsanity

Boil one cup water
Steep one cinnamon stick with one inch peeled fresh ginger, add 1 tbsp coconut oil and blend to combine. Sip decadently.

Get it Girl Smoothie

Get It Girl Smoothie: (with adjustments from @thekitchenbeet's original recipe) 1 C water, 1 C each spinach and kale, 1 grapefruit, peeled, 1 C frozen blueberries, 1 TBS chia seeds, 1 heaping TBS hemp powder and coconut oil each and a swirl of agave necta

With adjustments from The Kitchen Beet’s original recipe:
1 C water, 1 C each spinach and kale, 1 grapefruit, peeled, 1 C frozen blueberries, 1 TBS chia seeds, 1 heaping TBS hemp powder and coconut oil each and a swirl of agave nectar and juice of one lime. Blend to combine then girl, go get it.

Chia Seed Refresher

1.5 tsp chia seeds, juice of a lemon or lime (and optional honey to taste) plus water. Stir and let sit for 10 min. Stir before you drink, enjoy the little bubbles of chia. It's so good, you guys. Mini bubble tea-esque.

1 C room temp water
1.5 tsp Chia Seeds
Juice of lime

Stir to combine, let sit for 10 minutes then devour. And giggle. (You’ll want to keep stirring so the chai seeds don’t settle. I use a straw and pretend I’m in a lush garden with a sunhat on.) Pictured with a cucumber garnish: you’re so fancy.

High-Five Grapefruit Gin and Tonic

That's the #highfive for the day. Grapefruit gin and tonic with lime and mint. Because I said so. #yardwork #homesteading #saturday #allthefun

Here’s how I feel about Gin and Tonics: Strongly. So let’s start strong, shall we?

In an 8 oz jar (everything is better in a jar) fill 3/4 with ice
Then fill half with Grapefruit San Pellegrino
Top it off with your choice of gin, I’m partial to the lime gin
Slice up a lime and toss 3 perfect circles into the drink, swirl
Then stab 3 stems of fresh, blooming mint in the top and high-five those petals.

You did it. Well done.

I’ll continue to raise my glass to you: Cheers!

Gimme s’more

GIMME s'more-ah that smoothie.

Here, we made you something.

There’s a skating party tonight (!!!) and that called for whirley-pop popcorn as an after-school snack and a chocolate shake. Only, we don’t have any ice cream. Or chocolate syrup.

So we made it up and it was goooooood.


Grab a couple banana’s, some crunchy peanut butter, nutella or hazelnut spread, a few ice cubes and a little coconut milk.


Top it off with a small handful of mini-marshmallows and a sprinkle of chocolate chips or whatever you have on hand. Some whipped cream would be awesome, or nothing at all … and take a gulp.


I closed my eyes and pretended I was barefoot on the grass and I could smell spring. It was probably the best idea I had all day.

Happy slurping.

Fall Trail Mix [recipe]

You’re right, I’m hardcore ignoring the literal mountain of laundry to fold, the dinner that hasn’t made it in to the oven (yet is prepared) and a to-do list of emails, contracts, homework, work and other general life stuff to bring you this trail mix. I’m also ignoring the thousands of Spain photos I have to touch and the ginormous photo-storage problem I’ve accumulated over the last 7 years.

Because I have to start somewhere. And the trail mix won.

Fall Trail Mix!

You’ll need a few things:

Candy Corn
Sesame Seeds
Pumpkin Seeds

Fall Trail Mix!

I had a handy little 5-year old helping me draw, he traced a pretzel for you. He also ate the little pile of them. Research.

You could add other nuts but both kids have rules about tree nuts and peanuts in their classrooms so I left them out. Go crazy with the dried fruit, pineapple? DO IT. Make it to your liking, there are no rules.

I dumped everything in a huge bowl and stirred gently with a wooden spoon til combined then I dumped it right into my large canister (bought at Walmart. It was probably $12, I can’t remember.) and set it out on my counter. The kids can have it as a snack after school or in their lunch and it’s festive. When it’s gone, I’ll replace it with the Homemade Haut-Chocolate.