Cinnamon Sugar Donuts

There’s only a few foods in the world that I just can’t put down once I start eating. Thin mints are one of them. And today, I have discovered one more.

I didn’t expect much from these donuts, but we had the ingredients and the time, so I just whipped up a batch. Holy. Moly. I was¬†immediately addicted. I ate three of them on the way out the door to take a picture of them. (Outside seems to be the only place I can get a decent picture. Now you know my little secret. Sorry that my kitchen is a dungeon.)

Anyway, I should have known it would be good. I mean, butter, sugar, cinnamon, and FRIED? I guess I just wasn’t thinking that deeply ūüėČ

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Cinnamon Sugar Donuts

from Little Bit Funky.

  • 1 package Pillsbury Grands homestyle biscuits
  • 1/2 inch vegetable oil
  • 4 tbsp melted butter
  • Cinnamon-sugar (I didn’t measure anything, just added as I went).
  1. Heat the oil in a frying pan. (The smaller the pan, the less oil you have to use). Oil is the right temperature when you flick water into it, and it sizzles without popping.
  2. Cut holes in the biscuits using a small cookie cutter, or use a straw and stretch the hole a little bit.
  3. Using tongs, dip the dough into the oil, and move it around a bit so it doesn’t stick. Let cook to your desired level of brown-ness (I personally like them a little darker), then flip and let the other side cook.
  4. Let the donuts cool just enough so you can handle them, then dip in the melted butter and into the cinnamon sugar.
  5. Stuff your face while they’re still hot! They’re still good cold, but seriously, you gotta try them hot.¬†IMG_2417 IMG_2419 IMG_2421

Marvelous Mexican Food

Oh, man. There’s this woman named Emily in Rexburg selling a bunch of Mexican food yesterday and today, trying to make some extra cash before her baby comes. I ordered at least one of everything, and just went to pick it up about twenty minutes ago. It smells SO amazing.

I decided to buy some from her because tonight my Josh comes home! He’s been gone since Wednesday to Seattle to meet with a bunch of companies about internships. He’s working hard, but I sure do¬†miss him. Knowing how much he LOVES his Mexican food, I thought this would be the perfect thing for him to come home to!¬†Problem is… his flight lands much later than I’d anticipated, so I’ve got to keep this warm for about 4 hours.

This smell is going to taunt me longer than I think I can withstand. I was telling Josh earlier that I wish I had grown up in Mexico, simply so I could have learned to cook like that.

That being said, you might see some new Mexican recipes up on the blog, while I experiment my way through!

Triple Berry “Frozen Yogurt”

Okay, I’m so behind on my posts, forgive me! I mostly wanted to post so I could get that ugly tent off my main page.

It’s been a long week. We went down to Utah over the weekend, and when we got in the car to leave, the check engine light came on! Thankfully, my grandpa was able to fix it enough for us to get home, but the very next day, it came back on. So now our car is in the shop, and my wallet’s feeling thinner and thinner each day it stays. Josh went to Seattle this morning at 4 AM, and I’ve been up trying to catch up on homework since then! And, to top it all off, we’ve been out of milk for like three days.

…Which I didn’t realize until after I had decided to make a smoothie and dumped all the frozen fruit into the blender. So I used the last of my yogurt. I wouldn’t have guessed, but it actually tastes kind of like ice cream. Really yogurt-y ice cream. So I guess that means it would taste more like frozen yogurt.

I know I post way too many smoothies, but for the sake of pushing down that ugly tent, here is yet another!

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Triple Berry “Frozen Yogurt”

1 cup vanilla yogurt
1 cup strawberries
1/4 cup blueberries
1/4 cup raspberries
1 frozen banana

Note: I’m totally guessing on the amounts here, just add what you want and make sure it’s thick!

Camping Trip

Josh and I have been talking recently about how we want to be an outdoorsy couple. Go camping, hiking, and traveling. But a couple things tend to get in the way of that. First of all, we live in Rexburg, which isn’t exactly the warmest of places in the beginning of March. I know it would be fun to go camping in the snow, but that brings us to barrier number two. We have no camping gear or sleeping bags to speak of, let alone ones to keep us warm enough.
And so, when we found a $10 tent for sale on the Rexburg Garage Sale Facebook page, we made a plan.
One tent, one living room, and all the pillows and blankets we own. IMG_2275IMG_2260

We got in the true camping spirit by making pups in a blanket, roasting marshmallows over the stove, and popping in a movie ūüėČ Originally we planned to sleep in the tent, but I’m thinking we’ll just hitchhike on over to our comfy bed instead.¬†IMG_0793IMG_0171

For breakfast, I know that Josh had been planning on making pancakes. A week ago, while on our monthly shopping trip to Winco, Josh asked me if he could buy this HUGE 10 pound bag of pancake batter. I declined, because I’ve always just made them from scratch, and felt it was a waste of money. But I’ve been feeling guilty about that ever since. So imagine my surprise when I scrolled through the garage sale page today to find that someone posted that same 10 pound bag of pancake mix, unopened, for $5! I swooped that baby right up, and surprised Josh just in time for us to have pancakes tomorrow morning. Win!¬†IMG_2261

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My kind of camping trip ūüėČ

We had so much fun with our little “camping trip” date. Comment below if you’ve got any other fun date suggestions!

Pineapple Banana Smoothie

See this little guy? It gave me an allergic reaction. I forgot I’m allergic to pineapple… haha. But mmmm, was it good.FullSizeRender

Well, at least I think it was an allergic reaction. I’ve been trying to figure this out my whole life. I did some research a couple years ago, from which I learned it’s the acid in the pineapple that people are sensitive or allergic to.¬†And I’m pretty sure I’m allergic (or sensitive?) to the acid in it, because when I eat pineapple, my tongue burns and my throat and tongue swell up a little bit, but not enough to cause problems. I don’t get rashes or anything.

Basically,¬†this is a long-winded way of saying, after 20 years, I still have no idea if this is normal¬†or not.¬†So I’m posing a question to you lovely readers. A poll, if you like. Please comment your responses!

Does your tongue hurt/throat swell a little after you eat pineapple? Do you know if this is an allergy or a sensitivity? Or is it just a normal fact of life for all of humanity that I haven’t quite picked up on? I don’t have any other allergies, so I have no way of comparing.¬†

Anyways, I’ll post the recipe now. From Creme de la Crumb.
Oh, and a side-note: I used a frozen banana, and it was a little too banana-y for me. So if you’re not a fan of yellow Laffy Taffy, use a fresh banana, and maybe start with half and add up.


Pineapple Banana Smoothie

Serves 2

  • 2 cups frozen pineapple
  • 1 frozen banana (start with half and add up, if you’re sensitive about your bananas)
  • 1 cup vanilla yogurt
  • 2.5 cups almond milk

Italian Chicken Salad

Josh told me today that he had a salad with Italian dressing for lunch, and I was instantly in the mood. So, poor Josh had to have it twice in one day.¬†But I don’t think he minded too much, considering it was SO GOOD. I tried to make it like the salads at Olive Garden, but I really was just throwing together ingredients. It turned out¬†really yummy! By the way, that’s a potato in the corner, which I actually didn’t eat, because the salad was so filling!¬†IMG_2229


Italian Chicken Salad

Ingredients:

  • 1 Heart of Romaine lettuce, chopped
  • 1/2 Avocado,¬†diced
  • 1 Roma tomato,¬†diced
  • A couple¬†turkey¬†pepperoni, chopped
  • Green olives
  • Italian dressing
  • Parmesan Cheese
  • Croutons (we like buttery garlic croutons)
  • Grilled Chicken

Pizza Rolls

Okay, I’m pretty sure I posted something like this before, but I guess it was on the old blog. Anyways, I’ve experimented and tweaked it, and tonight it was golden. I literally ate half of them before I could even pull out my camera and take a picture.¬†IMG_2223


Pizza Rolls

Ingredients:

  • 1 can crescent roll dough (8 count)
  • 4 mozzarella cheese sticks
  • 16 pepperonis
  • 2 tbsp butter, melted
  • Sprinkle¬†of Italian seasoning

Directions:
1. Preheat oven to 375.
2.¬†Cut each cheese stick in half. Wrap each half in two pepperoni’s, then roll in the crescent dough, sealing the edges.
3. Mix the Italian seasoning in the melted butter, then spread over the tops of the rolls.
4. Bake for 7-9 minutes, or according to package directions. IMG_2222