Category Archives: Easy and Delicious

“The Best Friend’s Guide to Breast Cancer” and Pink Donut Holes

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October is National Breast Cancer Awareness Month.

If you know someone or have a loved one or friend who has breast cancer, I really suggest you read this book:  The Best Friend’s Guide to Breast Cancer, written by Sonja L. Faulkner, who battled breast cancer herself.   It’s easy to feel lost and hopeless when something this tragic happens to you or someone you know, and this book is an inspiring resource.


Not only does this book offer support and inspiration, it also offers information and cancer-fighting foods.  If the book isn’t enough, it also provides websites and organizations that provide more information and help.

Also, 20% of the proceeds of sales from this book go to Pink Lotus Petals, a non-profit organization that provides help for women with breast cancer.

Sonja’s website offers so many delicious recipes for fighting breast cancer, such as Lemony Blueberry Zucchini Loaf,  Tropical Quinoa Pudding Made with Green Tea, and Very Berry Muffins.  Check it out!

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Pink Donut Holes
From: Hummingbird High

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup milk, at room temperature
  • 1/4 cup buttermilk, at room temperature
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • A few drops of red food coloring
  • 1 cup coconut oil
  • 1/2 cup granulated sugar, for sugar coating


  1. In a small bowl, whisk together 1 1/4 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
  2. In a medium mixing bowl, whisk together 1/4 cup milk, 1/4 cup buttermilk, 1/4 cup sugar, vanilla, red food color, and 3 tablespoons melted butter until just combined.
  3. Combine the small bowl of dry ingredients with the medium bowl of wet ingredients, using a rubber spatula to stir in the dry ingredients and mixing until just combined. Be careful not to overmix, or you will get dense donut holes and I will cry for you. The texture of the dough should be sticky.
  4. Preheat 1 cup of oil over medium heat in a 10 inch pan (I used an iron skillet).
  5. Once the oil has reached 350 (F), measure out 1 tablespoon of dough and roll into a ball with your hands.
  6. Drop the dough into the pan of oil. Fry until golden brown on bottom then flip and cook on the reverse side until golden brown.
  7. When the donut hole is finished frying, carefully remove with metal tongs or a fork and place on a cooling rack lined with paper towels to absorb the excess oil.
  8. When the donut hole has cooled down enough so that it doesn’t burn you when you pick it up, roll in a small bowl filled with 1/2 cup sugar. Set aside.
  9. Repeat this process with remaining dough. You can cook more than one donut hole at a time.

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Creamy Corn Soup

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I’m so glad everyone loved Rach’s post as much as I did.

To keep it savory, I’m giving you a delicccious creamy corn soup recipe.  Creamed corn is delicious.  Probably because it’s the bad-for-you form of regular corn.  I’m okay with that.

If I can make an excuse to turn it into soup and make it into an acceptable meal, I will…and I did.

This is so good, especially with sweet cornbread (if you click on this link, please excuse the terrible pictures.) If you’re looking for a quick, but yummy meal, this is the one for you.

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Creamy Corn Soup
All Recipes


  • 1/2 onion, chopped
  • 1 tablespoon garlic salt
  • 1 tablespoon margarine
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1 cup chicken broth
  • 2 (12 ounce) cans whole kernel corn
  • 2 1/2 tablespoons cream cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon ground black pepper
  • ground cayenne pepper to taste


  1. In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  2. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

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Whole Wheat Tortillas from Scratch


Sometimes I don’t like buying packaged items from the store just because I don’t know what goes into them.

Most of the time, I don’t worry about it, but when I get the chance, I try to recreate store-bought food items.

For example, these tortillas.

I had no idea how easy it is to make homemade tortillas.  Only 4 ingredients, super easy to make, and so healthy!  These are the way to go.

I got this recipe from 100 Days of Real Food and I recommend it 100%.

Check out the next post for another awesome giveaway.







Whole-Wheat Flour Tortillas
From: 100 days of real food 




  1. In the bowl of a mixer set with a dough hook (or paddle), pour in the flour, oil and salt.
  2. Beat with the dough hook until crumbly, about 3 to 5 minutes. Scrape the sides as needed.
  3. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  4. Take out the dough and divide it into 12 equal sized pieces.
  5. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
  6. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
  7. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
  8. Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side.
  9. Set aside on a plate to cool slightly. Refrigerate or freeze. (I left mine out at room temperature and they were fine for a week.)


What’s your favorite store-bought food you like to recreate?

Easy and Delicious Sopapilla Cheesecake

I’m taking Spanish 2 and we had a fiesta this week.

Everyone was required to make something or bring something to class and I (obviously) opted to bake something.

I got on All Recipes and looked up “Best Mexican Desserts” and they included:

Sopapilla Cheesecake Pie

Quick Elephant Ears

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Nutty Bunuelos

Mexican Flan Cakes

Tres Leches (Milk Cake)

Apple Enchilada Dessert


Margarita Cake


Mexican Wedding Cakes II

It was hard to pick, but the Sopapilla Cheesecake Pie was the winner… it’s the BOMB! Seriously, so good and so easy.  I normally don’t use packaged things when I bake, but I did it and I’m proud of it, because this was a definite crowd-pleaser.  One of the people in my class took home 4 pieces with him.  It was gooood.. but then again, how do you go wrong with crescent rolls, cream cheese, and sugar? You don’t!

Easy and Delicious Sopapilla Cheesecake
Adapted from: All Recipes


  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon Mexican vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature
  • 1/4 cup honey**


  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 1/2 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
  4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
**I excluded the honey (on accident) and it still tasted great!