April 17, 2014

Cheddar Jalapeno Burgers

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I'm not a huge burger fan. I think a lot of it has to do with the fact that I just don't like the bun. I'd rather eat my burgers bunless. However, I had a few things that made me decide that I was going to make this recipe. First, I had an assignment from the Allrecipes Allstar program and Johnsonville that challenged us to take a recipe from allrecipes website that had 6 ingredients or less and remake it using Johnsonville Sausage.
I made two recipes and both were delicious!  The first recipe I made was an alfredo type recipe.  So simple and so delicious.  Watch for that post by Friday!  This recipe however, not only had flavor appeal but amazing eye appeal!  Grumpy actually ate two of these - and they were very filling for sliders as I also made my own homemade slider buns.  He opted for the mustard instead of sirachi aioli.  That is what that yummy drip is coming down the burgers! (just a mix of sirichi and mayo).

When it comes to Johnsonville Italian Sausage, you really don't need too many more ingredients to the burger mix for flavor.  The sweetness of the sausage, the little hit of maple syrup and heat from jalapeno is a perfect mix for this slider!
Disclaimer:  I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews on The Life and Loves of Grumpy's Honeybunch. The reviews, content and opinions expressed in this blog are purely the sole opinions of Grumpy's Honeybunch
Now for some exciting news!  Johnsonville has a 6 ingredients or less sweepstakes happening right now! 20 random winners will receive a Simply Calphalon 12-inch covered stainless steel skillet and two free coupons for Johnsonville Italian Sausage! Get all the details here and get to pinning and making simple and delicious meals with Johnsonville!

Cheddar Jalapeno Sliders

adapted from Allrecipes.com Honey Jalapeno Burger
Cheddar Jalapeno Sliders
6 ingredient or less remake for Johnsonville Sausage


  • 1 lb Johnsonville Ground Italian Sausage
  • 2 ounces extra sharp cheddar cheese, shredded (plus some extra slices for topping the burger)
  • 1 tablespoon maple syrup
  • 1 tablespoon finely diced jalapeno pepper, with sliced rings for topping if desired
  • 1/4 cup dried bread crumbs
  • Hawaiian Slider Roll


  1. Mix together sausage, shredded cheese, maple syrup, diced jalapeno and dried bread crumbs. Form into 8 small patties.
  2. Cook on the grill over medium heat until done, about 5 minutes per side.
  3. Serve on the slider roll with your favorite condiments!
Yield: 8 sliders
Prep Time: 00 hrs. 05 mins.
Cook time: 00 hrs. 10 mins.
Total time: 15 mins.
Tags: sausage, Italian Sausage, Cheddar, Cheese, Maple, Jalapeno, appetizer

April 13, 2014

Honey Dijon Spinach Salad

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Honey Dijon Spinach Salad is the start to a Progressive Easter Dinner being hosted by some of my best blogging friends and Maille® Mustard.  This delicious dinner also brings with it an amazing giveaway by our friends at  Maille® Mustard and Revol that includes some fantastic prizes from France!

Honey Dijon Spinach Salad
In February, my friends Michele from Flavor Mosiac, Renee from Renee's Kitchen Adventures and Marion from Our Life Tastes Good and I shared a Valentine's Dinner Menu with you and we enjoyed it so much that we decided that we would do the same thing for Easter.  Then Michele was contacted by a representative from Maille® Mustard and a plan to create the dinner around this product evolved!
Honey Dijon Spinach Salad
My contribution to this amazing dinner is this gorgeous Honey Dijon Spinach Salad.  I love the combination of the raspberries, almonds, feta and spinach lightly coated with a mouthwatering Honey Mustard Vinaigrette made with the Maille® Honey Dijon Mustard.  The sweet tang of the mustard paired awesomely with the salty feta and crunchy almonds!  It was a match made in heaven!

Honey Dijon Spinach Salad

Published 04/13/2014
Honey Dijon Spinach Salad
A beautiful salad with a tangy Maille® Mustard Vinaigrette!


  • 1-8oz bag baby spinach
  • 2 cups fresh red raspberries
  • 1 cup feta cheese
  • 1/2 cup roasted sliced skinless almonds
  • 1-1/2 tablespoons Maille® Honey Dijon Mustard
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • salt and pepper


  1. Assemble your salad by lightly tossing spinach, raspberries, feta, and almonds. Sprinkle with vinaigrette.
  2. Make the vinaigrette by whisking together in a large glass measuring cup (I used my 2 cup measure) the following: Maille® Honey Dijon Mustard, Balsamic Vinegar, Extra Virgin Olive Oil, Lemon Juice and Salt and Pepper. Place in dressing cruet and serve on the side of your salad.
Yield: 4 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 00 mins.
Total time: 10 mins.
Onto the rest of the meal!  Follow the links to my friends blogs for their mouthwatering recipes and more chances to enter to win the amazing giveaway which will be at the end of this post.
Michele, over at Flavor Mosiac made this absolutely beautiful Pork Loin with Dijon Cream Sauce and Cornichons.  This is such a gorgeous dish!  
Marion from Life Tastes Good made these amazing Caramelized Onion Smashed Potatoes.  I absolutely cannot wait to try these potatoes!
Last, but not least Renee from Renee’s Kitchen Adventures made this beautiful  Dijon Carrot Cake with Cream Cheese Frosting.  If you know Grumpy at all by now, you know that Carrot Cake is his favorite cake ever!  I'm absolutely certain he would love this cake!

Maille®, the leading producer of mustard, vinegar and cornichons in France and the number one brand of imported mustard in the United States, has been setting the standard for Dijon mustard for over 265 years! Maille’s award-winning mustards are made using a special recipe and process to create the best quality flavor, taste, and texture, resulting from centuries of expertise!

For more information and some amazing gourmet recipes:

Visit Maille’s web site; and

Follow them on twitter @MailleUS, and like facebook.com/mailleus on Facebook.

Our friends at Maille® Mustard have teamed up with Revol, a French culinary porcelain manufacturer that has been making high-end cookware and serveware since 1789, to give one of our loyal readers a beautiful duo of oil/vinegar cruets and of salt/pepper shakers as part of an incredible prize package of products (some from Paris, France!) For more information on Revol, visit their web site to view all their beautiful products.

This AMAZING prize package includes the following:

To enter the giveaway, use the rafflecopter widget below! All terms and regulations for the giveaway can be found in the rafflecopter widget. Winner will be chosen at random via rafflecopter and contacted via the email provided in the widget. Winner will have 48 hours to respond to the email or a new winner may be chosen! a Rafflecopter giveaway
(Disclaimer: I received products from Maille in order to develop an original recipe and give an honest review. The opinions expressed in this post are 100% my own.)

April 07, 2014

Blueberry Coconut Muffins and Swirled Pudding! SRC Treats.

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I almost had a major panic attack a few weeks ago when I realized I had been so busy that I literally had forgotten to sign up for this month's Secret Recipe Club. After all, I've never missed a single one. I was ill. Sick to my stomach. I told Jane so. She told me to be ready should there be an orphan. Well, that same night I got lucky. There wasn't an orphan, but someone who had to step down this month and I got the slot. Breathing deep sighs of relief. Then I was in for an even better surprise. :)
When I was given my assignment I was given Jess' blog - The Inquiring Chef.  If you haven't been to her blog, then you are totally missing out.  What a treat for me.  :)  Jess makes a lot of Thai food.and I love Thai food.  However, I didn't chose to make it for my SRC post.  I went with another favorite of mine.  Lemon. She had a recipe for Lemon Olive Oil Muffins.  I decided to switch it up and add more favorites.  Dried blueberries and coconut :)  

I made a quite a few changes to the muffin.  I subbed coconut oil for the olive oil and I went with some coconut flakes and dried wild blueberries .  My recipe that I followed will be below.  These turned out pretty darn amazing.  Even Grumpy, who is not a fan of either lemon or blueberry, ate two of these on Saturday morning!
I didn't stop there.  I also made something that is Grumpy's favorite.  Butterscotch and Chocolate Pudding, layered pudding.  Deliciously sweet butterscotch swirled in with slightly bitter and dark chocolate. What a match made in heaven. 
Because I made no changes to the pudding recipe, please do visit Jess' blog for the pudding recipe.  My adapted recipe for the Olive Oil Lemon Muffins is below.

'Another thing about Jess. this girl is expecting twins any day now!!  How exciting for her!  Congrats to you and your hubby Jess and I hope you enjoy your little bundles of love!

Blueberry Coconut Muffins

Published 04/07/2014
Blueberry Coconut Muffins


  • 1 cup white whole wheat flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup Splenda sugar substitute

  • 1 large egg

  • 1 large egg white

  • 1/2 cup light sour cream

  • 2 Tablespoons coconut oil

  • 1 -1/2 tablespoon almond milk

  • 1/2 cup dried wild blueberries

  • 1-1/2 tablespoon fresh grated lemon zest

  • 2 teaspoons fresh lemon juice

  • glaze: (optional)

  • 1/2 cup powdered sugar

  • 4 teaspoons fresh lemon juice

  • 2 teaspoon fresh grated lemon zest
  • Instructions

  • Preheat oven to 350 degrees.  Lightly grease a muffin tin.

  • Soft together flour, baking soda and salt.  Gently stir in Splenda.  

  • In a separate bowl combine remaining ingredients (through lemon juice) and whisk until combined.

  • Fold wet ingredients into dry ingredients until just moistened.  Gently fold in dried  blueberries.  Spoon batter (about 1/4 cup) into 10 spaces of them muffin tin.  Fill empty cups of the muffin tin with water about half full to prevent the empty cups from becoming too hot and possibly burning.

  • Bake 20 to 25 minutes .  Cool on a wire rack.  

  • Once cooled, mix powdered sugar, lemon juice and zest together.  Dip tops of muffins in glaze.  Sprinkle with coconut and lemon zest if desired.

  • Yield: 12 muffins
    Prep Time: 00 hrs. 15 mins.
    Cook time: 00 hrs. 20 mins.
    Total time: 35 mins.
    Tags: blueberry, coconut, muffins, breakfast, brunch, whole grain, lemon

    April 05, 2014

    Jalapeno Popper Pizza with Shrimp and Bacon

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    Sweet Heat. One of my favorites. Its addicting to me. Grumpy? Not so much. So, when I made this pizza, I made it as a pizza for one. Grumpy, he stuck to his regular, boring, calzone.  Give me some sweet hot pepper jelly, cream cheese, bacon, and jalapeno slices.  Throw in some shrimp.  I'm a happy girl.  Even happier when its on top of a pizza crust.  :)
    Jalapeno Popper Pizza with Shrimp and Bacon
    Pizza has been our weekly carb treat.  Lately, I've been making my crust with King Arthur's White Whole Wheat.  It takes some getting used to, when you've been doing white flour crusts.  When Grumpy saw I was making whole wheat, he was a little "concerned" but guess what?  He ate it.  :)

    This particular pizza did not have a whole wheat crust.  I actually made this weeks ago when I still had white flour in the house.  I've just been lazy about writing the post.  Every week since I've made this pizza, when we do have pizza dough in the making, I hear from Grumpy "your not going to make one of your "bucked" up pizzas again are you?".  ha ha.  I can't help it.  I'm just a "bucked" up kind of girl!
    I absolutely love this flavor combination.  I had the shrimp and bacon left over from my Deviled Eggs with Shrimp and Bacon, so it was easy for me to just toss this one together.  If you haven't tried it, then you must!

    Jalapeno Popper Pizza with Shrimp and Bacon

    Published 04/05/2014
    Jalapeno Popper Pizza with Shrimp and Bacon
    Spicy sweet hot pepper jelly mixed with cream cheese spread over a baked pizza crust, with salty crisp bacon and sauteed shrimp topping and an extra heat kick from jalapeno pepper slices!


    • pizza dough (your favorite recipe or store bought dough)
    • 8 ounces reduced fat cream cheese
    • 4 tablespoons sweet hot pepper jelly
    • 4 slices thick cut bacon, crisp cooked and crumbled
    • 1 cup cooked shrimp, roughly chopped
    • 1 jalapeno pepper, sliced


    1. Pre-heat oven to 450 degrees. Press pizza dough out onto pizza stone or baking sheet (pizza stone works best!). I opted to make mine single serving size.
    2. Bake for 10 minutes, or until crust just begins to brown.
    3. While dough is baking, combine the cream cheese and sweet hot pepper jelly. Set aside.
    4. Remove dough from oven and spread with cream cheese mixture. Top with jalapeno slices, shrimp, and bacon.
    5. Return to oven and bake another 5-7 minutes, or until cheese is beginning to bubble and slightly brown.
    Yield: 8
    Prep Time: 00 hrs. 10 mins.
    Cook time: 00 hrs. 20 mins.
    Total time: 30 mins.
    Tags: pizza, shrimp, bacon, jalapeno, cheese, sweet heat

    April 02, 2014

    Virtual Supper Club Serves up Easter Dinner!

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    Back in June of 2009, Five ladies who loved Cooking Light started a Virtual Supper Club. Now, 5 years later, I am back in that supper club. I recently emailed Val who was one of the original members, and who was still a member. I told her that if they were ever looking to add another member that I would be more than happy to come back. I missed the days of our Virtual Supper Club. Little did I expect her to respond immediately with a yes!
    I was so happy to hear Val's response that I emailed her right back and told her how she had just made my day!  So, as of this month, almost 5 years later, I am joining 5 other bloggers who share the same love for Cooking Light and we are bringing you an Easter Dinner.

    For the most part, I will follow a Cooking Light recipe pretty closely.  However for this recipe I didn't follow it as closely.  My main reason is because it called for instant mashed potato to go in the egg mixture.  While that may cut the fat down, it increases the carb count, and as most of my readers know, I am eating as close to low carb as possible.  You can view the original recipe on myrecipes.com if your interested in making it with the instant mashed potatoes.

    Our Dinner Menu:
    Shelby, (that would be me aka Grumpy's Honeybunch) is offering up Shrimp and Bacon Deviled Eggs
    Val, More than Burnt Toast, is serving Spring Pea Soup with Crab Flan

    Read more about the Virtual Supper Club on Val's blog!

    Shrimp and Bacon Deviled Eggs

    Published 04/02/2014
    Shrimp and Bacon Deviled Eggs
    2 halves = 1 serving


    • 8 hard boiled eggs, shelled
    • 1/2 cup mayonnaise
    • 1 tablespoon chopped fresh chives
    • 2 teaspoons Woebler's Spicy Mustard
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground pepper
    • 1/8 teaspoon red pepper
    • 1/2 cup cooked medium shrimp, peeled and chopped
    • 3 center-cut bacon slices, cooked and crumbled


    1. Cut eggs in half lengthwise. Remove yolks.
    2. Place yolks in a medium sized bowl and mash. Sir in mayonnaise, shrimp and chives.
    3. Fill egg halves with 1 tablespoon of egg yolk filling. Sprinkle with bacon pieces and a little more chive if desired.
    Yield: 8 servings
    Prep Time: 00 hrs. 20 mins.
    Total time: 20 mins.
    Tags: Easter, eggs, shrimp, bacon, appetizer,

    April 01, 2014

    Chicken Carnitas

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    Tonight is a treat you don't normally get here at The Life and Loves of Grumpy's Honeybunch. Mexican Food. The new year for Allrecipes Allstars has begun and the month of March we were given the assignment of making a couple of recipes for Mazola®.  I had opted out basically because the recipes weren't really something Grumpy would eat.
    The main reason you don't see a lot of Mexican recipes here is because Grumpy "thinks" he doesn't like it.  You wouldn't believe the grief I get when he asks me what's for dinner and I come out with something that sounds  "Mexican" to him.  I don't get it.  The man loves Mexico.  Why can't he love that type of food too!  
    I love it when I can say "I have to make it because it's for AR".  :)  Then he can't fight me too awfully hard. He might tell me I owe him, but at that point he knows he better clam it and not aggravate me.  ha ha.  If I have to pull my camera out for a recipe, then he knows he needs to leave me alone (or at least I like to think he does!).  His words were "it better be good".  That is always what he says when he hears words coming out of my mouth about food that has to go in his tummy, that he thinks he won't like.
    Turned out....Grumpy actually ate seconds of this recipe.  He also told me that it wasn't too bad.  Haha.  He also gave me a story to tell all of you when I wrote this blog post :)

    The original recipe calls for pork.  We aren't huge pork eaters here so I went with boneless skinless chicken thighs.  I also made a few other changes to the recipe to suit my own taste.  
    I received product from allrecipes.com and Mazola to try the product and make/rate/review the recipe on allrecipes.com.  I was not compensated in any other way and was not required to blog about my experience.  All thoughts and opinions stated in this post are my own.

    Chicken Carnitas

    adapted from allrecipes.com
    Published 04/01/2014
    Chicken Carnitas
    note: because my recipe calls for chicken I went with a reduced cooking time


    • 1 pound boneless, skinless chicken thighs, cut into cubes
    • 2 tablespoons Mazola® cooking oil
    • 1 large scallion, sliced
    • 1/2 teaspoon garlic powder
    • 1 tablespoon chili powder
    • 1/4 teaspoon chipotle chili powder
    • 1/2 teaspoon ground cumin
    • Adobo seasoning
    • 2 tomatillos, finely chopped
    • 1/2 cup finely chopped tomatoes
    • 1/4 cup coarsely chopped fresh cilantro
    • Juice of 1 lime
    • Avocado slices
    • Homemade Flour Tortillas


    1. Season cubed chicken with Adobo seasoning. Heat oil in large skillet. Add chicken, onions, garlic powder, chili powder, chipotle chili powder and cumin. Saute 3-5 minutes to brown the meat.
    2. Add enough water to barely cover chicken. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 15 -20 minutes, or until liquid has evaporated.
    3. Combine chopped tomatillos, tomatoes, cilantro and juice of 1/2 lime in small bowl.
    4. Place equal amounts of chicken on each tortilla. Top with salsa and avocado if desired.
    Yield: 4 servings
    Prep Time: 00 hrs. 20 mins.
    Cook time: 00 hrs. 45 mins.
    Total time: 65 mins.
    Tags: Mexican, Chicken, Tortilla, Chili, Salsa, Sauces, Lime, Chipotle

    March 30, 2014

    Garlic Roasted Artichokes with Garlic Saffron Aioli

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    I never had a fresh cooked artichoke growing up. If we were served one, I'm sure it was one from a can. I'm not sure why we never had them. Maybe they just weren't abundant in New York State back then or maybe my mom just didn't have an interest in them.  I normally don't buy artichokes because Grumpy just is not a fan.  But when Oakley from Frieda's Specialty Produce emailed offering to send me some, I wasn't going to say no!  After all, I love them.  I figured I would just eat them all by myself  as a special treat!  Needless to say, if I come across any as beautiful as these at our local grocery, I would be very inclined to buy one.
    Yes, that is a garlic clove popping up out of that beautiful artichoke.  This is a Sangria Artichoke.  I was fortunate enough to get one of these along with a Fiore-Viola Artichoke and baby artichokes from Frieda's. I know I will be looking for these beauties next time I go shopping.  

    I started out with just the baby artichokes.  I knew it would be just me eating them so I figured the 4 tiny ones would be enough for me.  Um, no.  That was not the case.  While these beautiful little babies were tasty, it was not enough.  I needed more.
    When it came to cooking these, I really didn't want to steam.  Roasting is the way I prefer to go when cooking a vegetable.  So, I did a quick search on how to roast artichokes and was brought right to Nicole's blog, Pinch my Salt.  Her instructions were so easy to follow that I will send you her way to find out how to roast them.

    I cut my artichokes and soaked them in a lemon/olive oil/water solution until I was ready to prep them further.  I then placed a globe on a sheet of aluminum foil and stuffed with a couple garlic cloves, drizzled with a little more oil, and gave them some salt and pepper.  I wrapped them up and popped them in the oven.
    I am so happy that Oakley sent me these to try.....even if Grumpy refuses to eat one.  It was a definite treat for me!

    I enjoyed my Artichoke with a Garlic Saffron Aioli (recipe below).  

    I received a package with baby artichokes and 1 each of the Fiore-Viola and Sangria Artichokes from Frieda's Specialty Produce.  I was not required to write a blog post in exchange for this product.  I wrote this post because I enjoy Frieda's Specialty Produce and want to share my experience with you, my readers. All views about this product are my own.  

    Garlic Saffron Aioli

    Published 03/31/2014
    Garlic Saffron Aioli
    3/4 cup sauce


    • 1/2 cup mayonnaise
    • 2 large cloves garlic, minced
    • Juice of 1 lemon
    • generous pinch of saffron threads
    • 1 tablespoon hot water


    1. Place saffron in hot water and let steep for at least 5 minutes.
    2. Mix mayonnaise, lemon, and garlic together. Add Saffron infused water.
    3. Serve with artichoke leaves for dipping.
    Prep Time: 06 hrs. 00 mins.
    Total time: 6 hrs. 0 mins.
    Tags: sauces, garlic, aioli, saffron, dip, mayonnaise

    March 23, 2014

    Strawberry Yogurt Muffins

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    A sunny Sunday morning. Grumpy, on a rare occasion, had to work all weekend. I was slightly lost because I'm usually making a waffle breakfast on Sunday. I wanted something to eat so I went to the pantry and saw the Special K Fruit and Yogurt cereal box. Problem was, I'm not a huge cereal fan and I did not feel like cereal. Then I remember that when I bought groceries the day before I had bought strawberries. A thought formed in my head and I came up with these Strawberry Yogurt Muffins.
    Strawberry Yogurt Muffins - #lowsugar #lowcarb
    I love how the sunshine and the cheeriness of these muffins make me feel so happy :)  While today wasn't as warm as yesterday, the sun shone bright.  The kitties hung out at the sliding glass door, soaking up the heat and watching the birdies.  It was a feel good day and these muffins contributed to it.  I also love that these muffins are low-carb, low-sugar, and low calorie!
    These wonderful spring-y muffins also are only 3 WW Points Plus. Have a couple with your cup of coffee in the morning and your still good for your meal points!

    These were not hard to make at all.  One bowl, mix the wet ingredients, stir in the dry, then add the berries and voila, pretty, tasty muffins!   :)  This is definitely a recipe you will want to try to welcome in the spring!

    Strawberry Yogurt Muffins

    Shelby Law Ruttan
    Strawberry and Yogurt Muffins
    Special K Fruit and Yogurt Cereal make these low carb, low sugar muffins "special!"


    • 1/2 cup canola oil
    • 1 cup Splenda Sugar
    • 2 large eggs
    • 1 cup almond milk
    • 1 cup greek yogurt (unflavored, unsweetened)
    • 4 cups Special K Fruit and Yogurt Cereal
    • 1 teaspoon vanilla extract
    • 2 cups white whole wheat flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 cup Special K Fruit and Yogurt Cereal, crushed, for topping
    • 1 cup chopped fresh strawberries


    1. Mix canola oil, splenda, eggs, almond milk, greek yogurt and vanilla together until incoroporated.
    2. Stir in the 4 cups of Special K Fruit and Yogurt cereal, white whole wheat flour, baking powder and salt until just combined.
    3. Add fresh strawberries and stir lightly until strawberries are mixed throughout batter.
    4. Line 2-12 cup muffin tin pans with cupcake liners. Scoop using large cookie scoop (mine measures about 1/3 cup) into muffin tins. Sprinkle with crushed cereal.
    5. Bake at 350 for 20 minutes. Let cool on wire rack.
    Yield: 24 muffins
    Prep Time: 00 hrs. 10 mins.
    Cook time: 00 hrs. 20 mins.
    Total time: 30 mins.


    • Calories: 115.8
    • Fat: 5.6 grams
    • Totalcarbs: 14.6
    • Dietaryfiber: 1.4
    • Protein: 3.3

    Tags: strawberries, muffins, breakfast, brunch, low carb, low sugar, muffins

    March 22, 2014

    Baked Banana Doughnuts with Browned Butter Rum Glaze

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    Who doesn't want a little naughtiness now and again? I am in the process of trying ingredients that I know will be beneficial for Grumpy. Now I admit here, that these doughnuts were not exactly what the Doctor ordered, but they were better than a regular doughnut.  Made with coconut sugar, the doughnuts themselves were not real sweet.  I didn't have a flour other than all-purpose to use, so that is what I used.  However, my pantry will soon have some flours on it's shelves that are better for you than all-purpose and I'll be doing some experimenting.
    Baked Banana Doughnuts with Browned Butter Rum Glaze
    I'm in a learning process, so as I learn, you will see that things will continue to change around here!

    I first saw coconut sugar on my friend Katrina's blog, Baking with Boys.  Katrina has been going through some lifestyle changes with her eating to benefit her health and I have to commend her for doing such a great job.  It really peaked my interest when I read she used coconut sugar in some of her recipes but I didn't try to find it until I read on Meal Planning Maven that it was a sugar lower on the glycemic index that I decided I had better find it and give it a try.

    Baby steps my friends.  I'm going in baby steps.  Coconut sugar is the only item in this recipe that has that benefit.  So in no way, is this recipe considered the nutritionally sound for a diabetic.  I'm not making any claims as such.  I am not a nutritionist.  I'm just doing what I can to make things gradually better in this house.
    You can do as I did and try this with coconut sugar or just use regular granulated sugar.  You could even try brown sugar if you like the caramel effect.  The doughnuts themselves without the glaze are only slightly sweet and are fine that way too.
    I had a hankering for some browned butter rum glazing though so I did a naughty thing and used confectioner's sugar, butter and rum to make my glaze.  I have to find a way to make a glazing that will be lower on the glycemic index also.  I'm sure there is and I will find it!

    Baked Banana Doughnuts with Browned Butter Rum Glaze

    Shelby Law Ruttan
    Published 03/22/2014
    Baked Banana Doughnuts with Browned Butter Rum Glaze


    • 1 cup flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 cup coconut sugar
    • 1 egg, room temperature
    • 1 very ripe banana, mashed
    • 1/4 cup plus 2 tablespoons soured milk
    • 1 teaspoon coconut extract
    • For the Glaze:
    • 1 cup confectioners sugar
    • 2 tablespoons butter
    • 2 tablespoons dark rum


    1. Preheat oven to 350 degrees. Lightly spray non-stick 6 count doughnut baking pan with cooking spray.
    2. Whisk together dry indredients and set aside. In a small bowl, mash together the banana, sugar, soured milk, egg, and coconut extract.
    3. Stir the wet ingredients into the dry until just combined.
    4. Fill pan three quarters of the way full in each well. Bake for 12 minutes or until golden and doughnut bounces back when slightly pressed.
    5. Let cool on cooling rack for 5 minutes. Remove from pan and let cool completely before frosting.
    6. To make the glaze, melt butter on stove top over low heat. Continue to cook (watch this carefully or it will burn) until butter just begins to form brown specks. Remove from heat.
    7. Add 1/2 cup of powdered sugar to the butter. Stir, mixture will be dry and crumbly. Add rum, 1 tablespoon at a time. Add remaining sugar until it becomes of easily spreading and/or dipping consistency - whatever your preference.
    Yield: 6 baked doughnuts
    Prep Time: 00 hrs. 10 mins.
    Cook time: 00 hrs. 12 mins.
    Total time: 22 mins.


    • Calories: 247.7
    • Fat: 6.4
    • Totalcarbs: 44.4
    • Dietaryfiber: 1.1
    • Protein: 4.0

    Tags: coconut sugar, banana, browned butter, rum, breakfast, snack

    March 16, 2014

    S'more Brownies

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    I absolutely love to cook and entertain others. Now that we are finally in a home that we own again, and a good sized home at that, I will feel like it will be much easier to have friends and family around for gatherings.

    March Madness is upon us and in order to help you be ready for your at-home tailgating, I am teaming up with Wilton Armetale to share the recipe for these awesome S'more Brownies!
    S'more Brownies from The Life and Loves of Grumpy's Honeybunch
    Wilton Armetale sent me their Casserole/Baker Grillware to try out and they have offered to give one of my readers a free Casserole/Baker Grillware also!  

    I was amazed when I opened the package that the pan not heavy in weight.  I would have loved to have used this pan on my grill, but we have had snow that is thigh high and the temps have been too windy and cold for me to attempt grilling at this point in time.  So, I decided that I would test the pan in my oven and make these S'more Brownies.
    There is nothing more tasty than a warm brownie with gooey marshmallow and chocolate!  I also loved the graham cracker in the topping as it gave an almost salty crunch to the brownie.  The brownies not only turned out awesome, but they were not difficult to get out of the pan either.  I actually was able to slip my spatula under the brownies and slide them right out onto the cutting board!

    I like that this pan can go from freezer to oven as well as used on the grill.  It is not microwave or dishwasher safe, but it is super easy to clean.  My pan cleaned right up with no effort whatsoever!  Please keep reading to get to the rafflecopter below and enter the giveaway.  Maybe YOU can win this awesome Casserole/Baker Grillware for yourself!
    Disclaimer: I received a Gourmet Grillware Casserole / Baker Dish but no compensation from Wilton Armetale Gourmet Grillware in order to develop a recipe and give an honest review of their product. The opinions expressed, photos (except for photos for links to other blogs) and recipe in this post are my own.

    S'more Brownies

    Shelby Law Ruttan
    Published 03/16/2014
    S'more Brownies
    Fudgy brownies with a gooey marshallow, chocolate, and graham cracker topping!


    • 1 cup unsalted butter, melted
    • 3 cups granulated sugar
    • 1 tablespoon vanilla extract
    • 4 large eggs
    • 1-1/2 cups all-purpose flour
    • 1 cup unsweetened cocoa powder
    • 1 teaspoon salt
    • 1 cup milk chocolate chips
    • 2 cups mini marshmallows
    • 6 sheets honey graham crackers, broken into bite sized pieces


    1. Pre-heat oven to 350 degrees. Lightly spray pan with non stick cooking spray.
    2. Combine melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each addition.
    3. Stir together the flour, cocoa powder, and salt in another bowl. Gradually stir flour mixture into egg mixture until blended.
    4. Bake in preheated oven for 15 minutes. Remove from oven and top with mixture of marshmallows, chocolate chips, and graham crackers. Bake another 20 minutes more.
    5. Remove pan and cool on rack before cutting.
    Yield: 24 brownies
    Prep Time: 00 hrs. 15 mins.
    Cook time: 00 hrs. 35 mins.
    Total time: 50 mins.
    Tags: Wilton Armetale, Brownies, Tailgaiting, Marshmallows, Chocolate, Graham Crackers, Grilling

    For more chances to win, visit my fellow bloggers below who are also participating in this giveaway!

    Marion, over at Our Life Tastes Good is offering a giveaway and sharing a Thick Crust Pizza recipe.  Check out her photo below, makes you want to dig right in!
    Michele, over at Flavor Mosiac is also offering a giveaway and sharing a Hot Cheesy 7 Layer Dip.  Check out her photo, doesn't it make you wish were eating it right now!

    Terms and Conditions (for complete details, please click on terms and conditions in the Rafflecopter box)

    • Giveaway ends March 22st at 11:59 PM EST.
    • Open to Residents of the US only.
    • Prizes cannot be shipped to PO Boxes.
    • Winner will be selected by Random and be notified by email and will have 48 hours to respond before a new winner is selected.

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