Food for Thought – Blueberry Doughnut Holes with Blueberry Glaze

This morning, I woke up and only thought one thing: it’s time to make the donuts.

I saw a recipe for these and was so excited to give them a try. Baking new things means finding new favorites and I’m all for new favorites.

Give them a try and let me know what you think!
IMG_1669Blueberry Doughnut Holes w/ Blueberry Glaze

2 cups of flour

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 cup buttermilk (fun fact: if you don’t have butter milk, use 1/2 cup milk stirred with 1/2 tablespoon of lemon juice and let it sit for 5 minutes)

2 tablespoons vanilla Greek yogurt

2 eggs

1 teaspoon vanilla

1 tablespoon melted butter

3/4 cup blueberries

For blueberry glaze:

3/4 cup blueberries

2 cups powdered sugar

1/2 teaspoon lemon juice

2 tablespoons melted butter

  • Preheat oven to 325 degrees F
  • Mix together flour, sugar, baking powder, salt, nutmeg and cinnamon in a large mixing bowl.
  • In another mixing bowl, combine buttermilk, vanilla Greek yogurt, eggs and vanilla.
  • Pour both mixes together and beat with a hand mixer.
  • Gently fold in blueberries.IMG_1659
  • Pour into greased doughnut hole or doughnut pan about 3/4 of the way to the top of each indentation.
  • Bake for 13-15 minutes
  • For the glaze, blend together blueberries and powdered sugar in food processor or blender and blend until smooth.
  • Pour into small mixing bowl, add lemon juice and butter and then use a hand mixer until glaze is thick and smoothIMG_1660

Once the doughnut holes are out and cooled, dump each doughnut hole into the glaze and set out to let dry.

This mixture makes about 40 doughnut holes, but you can always halve –or double!– the recipe if need be.

Enjoy the treats and until next time,

C. Brooks


Lately I’ve been all about treating myself. Of course, this comes with a very high price, but whatever.

I was really craving cookie dough last night. Like, C-R-A-V-I-N-G cookie dough. I decided that I’m a big girl and can make big girl decisions for myself, so I made the cookie dough.

I was not disappointed.

I had found a recipe online for dough made without eggs because (1) I don’t want to take any chances when it comes to salmonella and (2) I didn’t have any eggs in my fridge.

So it was basically a win/win.

After having some last night, I popped the rest of the batch of dough in the freezer so I can take some out on rainy days, because it was a lot more dough than I had expected.The recipe below can be halved if you just want a bit of cookie dough to sooth your sweet tooth.


Sorry, I forgot to take a pic with no Snapchat caption. But it is true 😉

C’s Cookie Dough

3/4 cup unsalted butter, melted

1 1/4 cup brown sugar

1/4 cup granulated sugar

1/4 cup milk (I used the regular old 2%, but soy or almond milk would serve the same purpose)

1 tablespoon vanilla extract

1 teaspoon almond extract

2 cups + 2 tablespoons all-purpose flour or all-purpose gluten free flour

1/2 teaspoon salt

1 cup of semi-sweet chocolate chips (I like the mini morsels the best for this dough, but there is no wrong kind of chocolate chip)


  • In a large bowl, stir melted butter, brown sugar and white sugar until mixture is completely smooth –with no lumps from the brown sugar
  • Add in milk and the vanilla and almond extracts. Stir until completely mixed.
  • In a separate bowl, toss together your flour and salt and then sift through twice.
  • Slowly add in flour mixture to sugar + milk mixture until smooth.
  • Fold in chocolate chips.

Enjoy by itself or I put little balls of it in vanilla ice cream with chocolate syrup as well.

Until next time,

C. Brooks

One Cup Smoothie

Trying to get back into running shape, I’ve been having to change my diet significantly. One way I’m improving my health is watching what I eat for breakfast. The only problem is that I don’t usually have time to make anything that’s substantially healthy, yet filling. However, I now love having fresh fruit & veggie smoothies in the morning because it’s such an easy way to get a good portion of your daily nutrients and antioxidants in without actually having to eat them and feel like you’re sick from all the sugary fruit.

Putting fruits and veggies into smoothie format is also great because you can sneak the things you don’t like to eat, but that you know are good for you, into your diet without upsetting your taste buds. This is great news for me because I’ve always liked banana flavoring, but I don’t like eating actual bananas because of the mushy texture (don’t judge – it’s just one of my quips). But I know that eating them is really good for runners especially, so I throw them into my smoothie. I also add things like spinach and kale because if you put enough fruit in, you can’t even taste them.

vscocam-photo-2 (1)

My usual morning breakfast recipe is what I call my One Cup Smoothie, because as you may have already guessed, everything is one cup (sans the 3/4 cup of oats). I use fresh fruit in this recipe, but I you can always use frozen as well and achieve the same results. This smoothie is almost too easy to make, so I’m not sure it can really be classified as a “recipe,” but I figured since I loved having it for breakfast most mornings, with it being so easy and so filling, that you might want to try it too.

One Cup Smoothie

Makes 2-3 servingsvscocam-photo-1 (1)

Prep time: 3 minutes

Cook time: 2 minutes


– 1 cup of raspberries

– 5 or 6 large strawberries or 1 cup frozen strawberries

– 1 cup of plain nonfat yogurt or greek yogurt

– 1 banana

– 1 cup of spinach or kale

– 3/4 cup of oats

Instructions: Toss all ingredients into a blender and blend until it’s the consistency that you like.

Enjoy and until next time,

C. Brooks

Pin of the Day – #7

It’s been my first week of pins and I’m ready to end it with a cocktail!

In honor of never being one to skip out on a Margarita Monday, I’m pinning a recipe for a Champagne Margarita I’ve found from Mantitlement. And be sure to check out his blog for more foodie how-to’s. This recipe should make about 4 drinks. Or it can make 1 really big drink if your Monday was just short of fan-freaking-tastic.

Be sure to try it out for your New Year’s celebration or for your IMadeItThroughMonday celebration. Either way, cheers!

  1. 4 T. fresh key lime or lime juice
  2. 2 oz. tequila
  3. 2 oz. pineapple juice
  4. 2 oz. triple sec
  5. 1 (750 ml) bottle of champagne
  6. lime wedges for garnish
  7. enough salt or sugar for rimming the glasses


  1. Dip the rim of your glass into a small dish of water and then into small dish of sugar or salt.
  2. Mix all of your ingredients into a pitcher for the base.
  3. Add 1.5 oz. of the margarita mixture to each glass.
  4. Top with champagne
  5. Add fresh lime to make it look extra fancy. 🙂

Until next time,

C. Brooks

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Wisconsin Bacon Mac & Cheese

Wisconsin Bacon Mac & Cheese

This is a simple dish that IMG_0197will quickly become everyone’s favorite. I made it yesterday for Christmas lunch and it was voted kid approved!

Servings: 6-8 people as main dish, but up to 15 people if serving as a side

Prep Time: 20 minutes

Cooking Time: 30 minutes, 400 degrees F


1 lb of macaroni noodles

3 tablespoons of butter

3 tablespoons of all-purpose flour

4 cups of milk

3 cups of grated Wisconsin Cheddar Cheese

2.5 cups of grated Wisconsin Monterey Jack Cheese

1 package of thick cut bacon

Salt and pepper

1/2 tablespoon of oil


  • Preheat the oven to 400 degrees F
  • Bring a large pot of salted water and oil over high heat. Then add the macaroni and cook until al dente (about 8 minutes). Drain the macaroni.
  • Cook bacon until crispy in frying pan. Put paper towels on a plate for when the bacon is fully cooked. Blot bacon to get most of the grease off. Chop or rip into small pieces.
  • If in blocks, grate the Cheddar and Monterey jack cheese, but to make life easier, buy pre-shredded.IMG_0185
  • In a small pan, heat the butter until melted and add the flour. Stir constantly to keep clumps from forming and until the roux (flour and butter) is a paste.
  • In a second bigger pan, heat milk until warm.
  • Add the roux mixture to the milk. Stir vigorously until it comes to a boil.IMG_0189
  • Stir in 5 cups of cheese to the milk mixture until melted.
  • Pour cheese mixture onto the noodles and stir in.
  • Fold in most of the bacon, but save some for sprinkling on top!
  • Pour mac & cheese into a 9 x 13 baking dish. The one pictured  below is ceramic.
  • Bake for 25 minutes or until hot and bubbly. Remove and sprinkle the rest of the bacon and the rest of the cheese on top. Bake for 5 more minutes or until top layer of cheese melts.
  • Remove from oven and enjoy!IMG_0196

A special thanks to my mom for helping with the dish while I took pictures. Cooking is more fun when it’s a family affair.

Enjoy the dish and until next time,

C. Brooks