Strawberry Lemonade Doughnuts

June 4, 2016 by Kelly Dedeaux

This is a sponsored project by Kendal King Group/The Women Bloggers, LLC. All opinions are mine alone. #CookingWithGerber

After a lifetime of never daring to make a doughnut recipe, I’ve now made TWO in the same week! I couldn’t resist, since they’re super easy to make and the flavor combinations are pretty much limitless. These Strawberry Lemonade Doughnuts are a great start to the day – or enjoy them for a snack or dessert later!

I wanted to switch things up a bit from the Multigrain Chocolate Doughnuts I shared before, and decided that summer called for something ‘bright and fresh’. What’s one flavor that goes perfectly with that? Strawberry lemonade, of course – so I decided to give it a try. The result was not only fresh in flavor, but a wonderful pick-me-up type taste. So delicious – and still as easy to make as ever using Nestle Gerber Lil’ Bits Oatmeal Banana Strawberry Cereal from Walmart.

Ingredients

1 1/3 cup All-purpose Flour
1 cup Nestle Gerber Lil’ Bits Oatmeal Banana Strawberry Cereal
1 1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
3/4 tsp. Salt
3/4 cup Sugar
1/4 cup Butter, melted
1/4 cup Vegetable Oil
3 tsp. Vanilla Extract
2 Large Eggs
1 cup Milk
2 tbsp. Lemon Juice

Directions

Preheat oven to 350 Degrees F. Spray two doughnut pans, set aside.
Mix all the ingredients together until well-combined. Pour into the prepared doughnut pan.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted comes out clean.

Strawberry Lemonade Glaze

1/2 cup Powdered Sugar
1 tbsp. Butter, melted
1/2 tsp. Vanilla Extract
Dash Salt
1/2-2 tbsp. Milk
1 tbsp. Lemon Juice
1-2 drops Red Food Coloring, if desired

Whisk all ingredients until smooth and creamy – drizzle over doughnuts.

I still can’t believe how much strawberry flavor comes in that Gerber Cereal – it makes these doughnuts PERFECT! The texture is soft and moist, and once the drizzle sets it’s like a perfect balance. I think I do prefer the Multigrain Chocolate Doughnuts best – but it’s chocolate so OF COURSE! These strawberry lemonade doughnuts are a very close second, though, and go just great with a nice summer morning.

Also See…

Multigrain Chocolate Doughnuts

June 4, 2016 by Kelly Dedeaux

This is a sponsored project by Kendal King Group/The Women Bloggers, LLC. All opinions are mine alone. #CookingWithGerber

Okay, so I had a REALLY hard time deciding what the proper spelling was – chocolate DOUGHNUT or chocolate DONUT. I finally decided to just go with the classic, because it looks a bit more ‘fancy’. No matter how you spell it, though, these Multigrain Chocolate Doughnuts are delicious, easy to make (baked donuts, not fried) and are great for breakfast, snack or dessert anytime!

If you recall earlier this week when I shared the Homemade Fruit & Yogurt Popsicles using Leftover Baby Food, I mentioned that I’d soon be sharing a fabulous doughnut recipe – well, here it is! I’ve honestly never made doughnuts before, because it was kind of intimidating – then I realized I could do a BAKED recipe instead of dealing with the frying part. Woot woot! And I even made two – so don’t miss my Strawberry Lemonade Doughnuts, as well!

I love how cake-like and moist these babies are – with a lick-your-fingers good frosting drizzled for a nice finish. I may have eaten one too many – okay, a FEW too many – but it was so worth it! AND since it’s made with Nestle Gerber Multigrain Cereal from Walmart, it’s more on the healthy side. That’s a win to me!

Ingredients

1/4 cup + 2 tbsp. All-purpose Flour
1/2 cup Nestle Gerber Multigrain Cereal
3 tbsp. Cocoa Powder
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/2 cup Light Brown Sugar
1/4 tsp. Salt
1 Large Egg
3 tbsp. Butter, melted
1/2 cup Milk
1 tbsp. Vinegar
1 tsp. Vanilla Extract
1/4 cup + 1/8 cup Chocolate Chips, melted

Directions

Preheat oven to 350 Degrees F. Spray a couple doughnut pans well, set aside.
Mix all of the ingredients together until well-combined. Pour into the prepared doughnut pans.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted comes out clean.

Chocolate Frosting

1/2 cup Powdered Sugar
1/8 cup Cocoa Powder
1/4 tsp. Vanilla Extract
1-3 tbsp. Milk

Whip all ingredients until smooth and creamy – the consistency should be thick but pourable. Drizzle over the doughnuts, then let set.

That’s all there is to it – super easy, and amazingly delicious doughnuts! Now I may need to go sneak another one – or two 😉

Other Breakfast Recipes

Savory Oatmeal with Butternut Squash and Kale

November 24, 2015 by Stephanie Kirkos

Hello, Friends! This is Steph from Steph in Thyme, and today I’m sharing a delicious – yet different – kind of breakfast recipe. This gluten-free Savory Fall Oatmeal is a bowl of cozy goodness featuring roasted butternut squash and sautéed dinosaur kale. Start your day in a new way with this deliciously healthy breakfast recipe.

A bowl of oatmeal filled with fruit, cinnamon, and a touch of milk is a dreamy breakfast. But have you ever had a bowl of oatmeal with savory flavors instead? It’s certainly different, but still a treat.

Cubes of butternut squash are roasted until fork tender and seasoned simply with olive oil, salt and pepper. Simple, clean, scrumptious fall flavors.

While the butternut squash is roasting, minced shallot and olive oil are simmered in a skillet. Coarsely chopped Dinosaur Kale is cooked with a touch of vegetable broth until wilted.

Dinosaur Kale is also known as Tuscan Kale or Lacinato Kale. I love calling it by its dinosaur name because the leaves look like the wrinkled, dimpled skin of a dinosaur.

Gluten-free old fashioned rolled oats are cooked in the microwave until creamy (if you aren’t gluten-free, you can use regular oats).

Divide the cooked oats, kale, and butternut squash between two bowls and enjoy immediately.

This recipe serves as a delicious base for additional toppings.

Poach an egg and place it on top of the veggie mound for a protein-packed breakfast. You could also add a fried egg with Parmesan cheese. Or, why not add some creamy, tangy goat cheese on top?

So many ways to take up this savory oatmeal up a notch. Which will you try first?

Gluten-Free Savory Oatmeal with Roasted Butternut Squash and Sautéed Dinosaur Kale l Steph in Thyme for Busy Mom's Helper

Print Recipe

Savory Oatmeal with Butternut Squash and Kale

Cozy bowl of savory breakfast goodness, this oatmeal is full of fall vegetables and gluten-free.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 2 servings

Ingredients

2 cups butternut squash cubed
1/2 tbsp extra virgin olive oil
1 cup gluten-free old fashioned rolled oats
2 cups water
1 tsp extra virgin olive oil
1 shallot minced
3 cups dinosaur kale ribs removed and coarsely chopped (otherwise known as lacinato kale)
1 tbsp vegetable broth

Instructions

Preheat to 425 F. Place two cups of cubed raw butternut squash on a rimmed baking sheet. Drizzle olive oil over top and season generously with salt and pepper. Toss to coat and arrange squash in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until squash can be pierced with a fork.
While the squash is roasting, prepare the other ingredients. Heat remaining olive oil in a medium-sized skillet over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the kale and toss to coat. Season generously with salt and pepper. Add the vegetable broth and cook until wilted, about 5 minutes.
When you add the kale to the skillet, place 1 cup of oats and 2 cups of water in a large microwave safe bowl. Cover and cook for 5-6 minutes until water is absorbed. Let sit covered for 1 minute.
Stir oatmeal and divide between two bowls. Layer sautéed kale over top, followed by roasted butternut squash. Serve immediately.