The Easiest (and Tastiest) English Muffins Ever

We probably eat too many of these, but I just cannot keep enough of them in the house lately. With this pandemic, we shop in advance for typically a month’s worth of groceries. This is typical of us in the wintertime, with several feet of snow or roads impassable…but this is not typical of our lifestyle at the end of May. I ran out of english muffins at home and decided to make them myself. They are SO MUCH BETTER than the type you can find in the store! No special rings needed!

I used the recipe that Truffles and Trends shared, but tweaked it just a tad! Here’s the recipe:


1 1/4 cups warm water
1 tablespoon sugar
1 teaspoon instant dry yeast
2 tablespoons olive oil
2 3/4 cups flour
1 teaspoon salt


Pour warm water into a large bowl. Sprinkle sugar, then yeast on top. Let sit and foam for 10 minutes.

Add in olive oil, flour, and salt and mix (I used my Kitchen Aid with dough hook). Knead for 5 minutes, adding just as much flour as needed to make the dough stop sticking to the sides of the mixer.

Shape the dough into ball and place into an oiled bowl. Cover and let rise for 1 hour, or until doubled in size.

Once dough is doubled, knead a few times on a floured surface and then divide into 8 equal pieces. Shape each piece into a ball by rolling it between the palm of your hand and the top of the counter.

Place the balls onto the Silpat or parchment and press them into flattish rounds. Cover rolls with towel and let rise 20 minutes. 

Heat a large frying pan (I didn’t need any oil or butter at all). Cooking the muffins in batches of 2 or 3, cover and crisp on low heat on first side until the muffins are puffed up and golden and toasted on the outside. This process took an estimated 5 minutes. Flip and cook for about 5 more minutes, or until the second side is also golden and toasted. 

Store sealed in the refrigerator or freezer. So good!

*Many people use cornmeal for each side, but I don’t like it! I didn’t use cornmeal at all, but you can lightly dust each side prior to cooking them if you choose!

Meal Prep Breakfast Burritos

We love breakfast around here, but we are all on the go every single day. (Like up at 4am on the go). I make up a huge mess of hash browns, bacon, sausage links, etc. I chop up the meat, throw in the cheese and you’re good to go!

I don’t add in eggs because I like them fresh. We’ve actually eliminated scrambled eggs and make a fresh over medium egg, depending on whom the burrito is for. 🙂 We throw chilled burrito filling on the grill, crisp it up and plop an egg on there after we’ve warmed a tortilla. There’s something about the delicious yolk in the burrito. It changed my mind on scrambled eggs in my burritos FOREVER! Erin loves hers with hot sauce, but Verde is great too! 🙂 If I have leftover roasted veggies, I like to throw them in there too!

Off to get a few made up this morning for the road!


Amazing Zucchini Cake Donuts!

Now don’t get me wrong…I adore traditional zucchini bread. I grew up with it and I still make the same recipe- although with mine, I use cake flour and no oil. Applesauce is my secret ingredient.

I’m thankful for my food processor, but you can totally grate your zucchini. Zucchini is soft, thank goodness.

I love this recipe with allspice. It adds to the cinnamon and creates such a great taste!

It’s really important in this recipe to whisk all of the dry ingredients, then add the eggs, applesauce & zucchini.

This sloppy mess is destined for greatness!

Donut pans are cheap! Make sure they’re non stick and even then, you need to butter or spray.

I made a simple cream cheese frosting and frosted these simply by drizzling light icing on them. My son loves them!


I made a simple cream cheese frosting and frosted these simply by drizzling light icing on them. My son loves them!


  • 2¼ cup granulated sugar
  • 1 cup applesauce
  • 3 eggs
  • 3 tsp powdered vanilla
  • 2 cups grated zucchini
  • 3 cups cake flour
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp allspice




  1. Preheat oven to 325 degrees and spray two donut pans with cooking spray.


  1. In a mixer, or with a whisk and a strong arm, combine applesauce, eggs and vanilla, mix until creamy.


  1. Add flour, allspice, cinnamon, salt, baking powder and baking soda. mix until almost combined and add shredded zucchini.


  1. Mix until combined and pour evenly into the greased donut pans. Depending on the size of your pans, you may need a third donut pan. Never fill a donut pan higher than ⅔ full.


  1. Bake at 325 for about 16-18 minutes, being careful not to over cook.


Remove from oven and cool on cooling racks. I like to remove mine from the pan immediately. It can be tricky to get the donuts out without damaging them or leaving half of them in the bottom of the pan….so you can use your judgement on whether or not you want to leave them in the pan to cool or not. Let cool completely and store in a Ziploc bag.

These are delicious morsels. Prepare yourself! 🙂


Easy Cream Cheese Frosting:

1/2 stick butter

1/4 c cream cheese

1 cup powdered sugar

1 tsp powdered vanilla

3-4 tbsp milk

Mix together and add into pastry bag. Drizzle!


Homemade Organic Waffles…My Way.

My kiddos love flavorful waffles. They have to be full of vanilla and cinnamon and none of that box crap. I don’t buy the box stuff, simply because it’s easy to whip up a homemade, organic batter in my kitchen. Control your ingredients!

Fluffy, uneven and delicious!

Pairing waffles with bacon cooked on a sheet pan just makes sense. You can’t go wrong with bacon. 🥓

My Homemade Waffle Batter


• 2 cups all purpose flour

• 2 tbsp sugar

• 4 tsp baking powder

• 1 tsp salt

• 2 eggs

• 1 1/2 cups warm milk

• 6 tbsp butter, melted

• 1 tsp vanilla extract


1 Preheat waffle iron.

2 In a large bowl combine the flour, sugar, baking powder and salt and whisk to combine.

3 In a separate small bowl whisk the eggs and stir in the warm milk, melted butter and vanilla extract. Pour the wet ingredients into the dry and whisk until blended.

4 Ladle the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. Serve immediately.

Happy Sunday!


My Homemade Freezer Jam

Since I was a little girl, I’ve been making freezer jam. Whether it’s with my Great grandma, Mom, aunt or whomever, it’s been a staple in late summer. Yum!jam6 (2)

We picked these berries this morning in the garden. I love how much sweeter home grown berries are vs. store bought from who-knows-where.


Wash the berries, hull them and throw them in the pot. Just mash the crap out of them!


When you add the sugar in, it becomes murky and heavier. Just let it hang tight until it’s time for the pectin. ***Side note: Yes, that is a super glittery spatula that I adore. I love Le Creuset!


This is what the pectin and water mixture will look like when it barely comes to a boil.


Here’s the berries that are mashed with the sugar and the super hot pectin mixture added too.


I adore this kitchen tool. Blender Bottle makes their Whiskware line that I love! I cooled the mixture just slightly, then poured it into the Whiskware  bottle to easily squeeze into my freezer containers. NO MESS! Love that!


These little Ball brand freezer containers are perfect for my freezer jam project. They’re inexpensive too! I was able to fill 5 with this recipe.

1 Box Sure Jell Pectin (you can find it on Amazon here!)
2 Cups organic strawberries, crushed
4 Cups organic white sugar
6 (8 oz.) Ball Freezer Jars

Once my jars are cleaned, rinsed and dried, I fill the sink with cold water and dunk my strawberries. I give them a bit of a dunk, but don’t let them sit in the water.  Since these are coming from the garden they were a bit dirty, so I always want to make sure the dirt is left in the sink and not in my jam.  Once they are clean I cut off the tops and place them in a colander.

After smashing the strawberries, I place them in a liquid measuring bowl.  I like to measure as I go as I’ll only need two total cups of crushed strawberries.  It’s easy to measure them little by little.

With my two cups of crushed strawberries ready, I measure 4 cups of sugar in a separate bowl.  It’s really important to measure your sugar correctly to have the exact amount when you’re canning. And then mix!  It seems like four cups of sugar would be a lot (and well it is) but it blends well with the strawberries.  It will be grainy.

The next step doesn’t get a picture because it moves fast!  Once your strawberries are mixed you’re ready to prepare the pectin.  Add 3/4 cup water to a sauce pan and mix it with one box of Sure Jell pectin.  (If you’re using a different pectin you will need to follow their directions.)  Even though it’s lumpy after stirring, place the sauce pan on the stove on high.  Stir until it comes to a boil.  Boil for one minute stirring continually.  You’ll notice that it looks a little more clear.

Once the pectin has boiled for one minute, take it off the stove and immediately add it to strawberry sugar mixture.  Stir for three minutes continually.  You’ll watch before your eyes as it becomes very smooth.  There may still be a few sugar grains.  Don’t worry.

Fill the 8 oz jars carefully.  You want to leave a 1/2 inch at the top to allow for expansion.  I fill them to the point where the rim just starts.  It’s perfect.  Let the jars sit for 24 hours at room temperature.  They should start to set right away.  After the 24 hours, place the jars into the freezer.  They will last for up to one year in the freezer.  Once you’re ready to enjoy the jam, place them in the refrigerator.  They will store for three weeks in the refrigerator.

I told you it was easy! 🙂 It always turns out just right! You can use the same recipe for blueberry and raspberry jam too. Have fun with it!


Whiskware Pancake Batter Mixer with BlenderBall Wire Whisk

Ball Plastic Freezer Jar 8oz Pack of 3

Sure-Jell Premium Fruit Pectin, 1.75 Ounce Box (Pack of 4)

Le Creuset Large Kiwi Glitter Silicone Spoon Spatula

Beat The Heat Potatoes

You might think I'm nuts here, but it's completely normal this time of year for me to be chopping up potatoes at 4am. It's been super hot, (105 degrees) for almost a month now and I have learned to cook as much as I can super early while it's still a little cooler out so my little ole' farmhouse kitchen doesn't destroy my good mood when it's incredibly hot inside. No central air here, folks! We do have air conditioners, but it's not quite enough with 105 temps.

My fam loves crispy potatoes with breakfast, so I tend to make tons, so we can save the leftovers & just toss them on the griddle along with a sausage patty and egg when we want them. Works for me! It's important to chop small little potatoes so they really can crisp.

Other than the small diced potatoes, I add 2 finely chopped shallots, sprinkle with cracked black pepper and sea salt, as well as liberally coat everything with olive oil. Make sure to flip them over to coat all sides.

Bake in a 400 degree oven for about 30 minutes, flipping over twice. Crank up the heat after flipping and cook an additional 20-30 mins, flipping a couple times more. Ta-da! Super easy and delicious! ❤️ PS: See that smallish area that potatoes are missing from? That's from my sampling while I was cooking sausage patties.

Happy Saturday!


Organic Buttermilk Biscuits…my way!

I like to buck tradition. Can’t help myself! So many recipes aren’t just right, so I tweak them a little. 🙂 This one is definitely not traditional. I like my biscuits to rise a lot though. (Monster Biscuits R Us)


Told ya! 🙂 I turned them into Biscuits & Gravy for my daughter, but my son loves them with a sausage patty and cheddar cheese. Doesn’t matter to me, I just make the biscuits. I even like them with a little raspberry jam!


Here’s the recipe:


  • 9 Tbsp butter
  • 2 cups all purpose flour
  • 1 Tbsp sugar
  • 1/2 tsp baking soda
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 cup buttermilk


  1. Preheat oven to 400 degrees.
  2. Cut butter into small cubes or shave the butter in a food processor. Place the butter in a container and put in the freezer while you mix the dry ingredients. The butter should be very cold.
  3. In a food processor (or large bowl), sift together flour, sugar, baking soda, baking powder and salt.
  4. Add the butter to the food processor and pulse to combine, until it looks like coarse crumbs (you could also use a pastry cutter or 2 forks in a large bowl).
  5. Add the butter and flour mixture to a large bowl and make a well in the middle, add the cold buttermilk. Stir until dough is mixed and combined, it will be slightly sticky/tacky.  If it’s still really sticky, add a bit more flour!

  6. Turn out the dough onto a floured surface (I use my counter) and pat into a rectangle.
  7. Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.
  8. With a 2.5 inch round biscuit cutter, push down to cut the dough and pull up (remember not to twist!). Leftover scraps can be combined and cut again – but no more than 1 or 2 more times.
  9. Place the biscuits on a parchment paper lined baking sheet, almost touching each other, and bake at 400 degrees for 12-15 minutes until browned.

Super easy! Enjoy!

Organic Lemon Blueberry Muffins!

This girl adores the combo of lemon and blueberries. It reminds me of summer, so on a gloomy winter day I’m all for it! I love finding organic blueberries at my local store in the wintertime. So easy!

2 1/2 cups (353g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup (220g) granulated sugar

1 – 2 Tbsp lemon zest

4 Tbsp (56g) butter, softened

4 Tbsp (60ml) vegetable oil, divided

2 large eggs

1/2 cup (120ml) buttermilk

1/2 cup (125g) sour cream

3 Tbsp (45ml) fresh lemon juice

1 2/3 cups (250g) fresh blueberries


1 1/2 Tbsp sparkling sugar/raw sugar or make a lemon glaze with 1/2 cup (62g) powdered sugar mixed with 1 Tbsp fresh lemon juice

Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners. In a mixing bowl whisk together flour, baking powder, baking soda, and salt for 20 seconds, set aside.

Add sugar to the bowl of an electric stand mixer, add lemon zest and using your fingertips rub zest with sugar for about 1 minute. Place bowl on stand mixer, add butter and 1 Tbsp vegetable oil then fit mixer with a paddle attachment and whip mixture until pale and fluffy. Mix in remaining 3 Tbsp vegetable oil. Blend in eggs one at a time. Remove bowl from stand mixer.

In a bowl or liquid measuring cup whisk together buttermilk, sour cream and lemon juice. Add 1/3 of the flour mixture to the butter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined. Repeat process with flour and buttermilk mixtures once more. Fold in last 1/3 of the the flour mixture until nearly combined then fold in blueberries (batter should be combined at this point but don’t over-mix, it will be thick and starting to fluff up). Divide batter among paper lined-muffin cups filling each cup heaped full (about a slightly heaped 1/3 cup in each. Use up all the batter), if using sanding sugar sprinkle evenly over tops of muffins (if doing the glaze instead you’ll be adding this after baking). Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake 10 – 13 minutes longer until toothpick inserted into center comes out free of batter. Remove from muffin pan and cool on a wire rack. If doing the glaze instead of the sugar topping, whisk together powdered sugar and lemon juice in a small bowl to blend well (you want it to be somewhat thin so add a little more lemon juice 1/2 tsp at a time as needed). Brush over tops of warm muffins and let set at room temperature. Store muffins in an airtight container.

GG’s Raisin Bran Muffins

ggOh, GG. I miss you dearly. Your perfume, snuggles and delectable Raisin Bran Muffins. These are the old-school, to die for muffins that your great-grandma could make in her sleep. Love these & they are super easy! I make them with organic raisin bran cereal, but same deal! Here’s the recipe:



  1. Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
  2. Store in a covered container and use as needed.
  3. Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
  4. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.