Crumb Donuts

I love crumb cake and I love donuts, so why not combine the two?

Remember our delicious baked Strawberry Donuts?  They were so good and I had so much fun making my own baked donuts, I've made different kinds of donuts over the past while,but these crumb donuts were delicious enough that I have to share them with you.

So grab yourself a donut pan and make a batch of these today.

Crumb Donuts

For the Crumb Topping:

  • 1/2 cup cold butter, cut into cubes
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon

For the Donuts:

  • 1 cup flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp nutmeg
  • 1/2 cup milk
  • 2 egg whites
  • 6 T butter
  • 1 tsp vanilla

For the Glaze:

  • 1 cup powdered sugar
  • 2 T milk
  • 1/4 tsp vanilla

  1. First, make the crumb topping. In a small bowl, combine the cubed butter, flour, brown sugar and cinnamon. Mash the butter into the dry ingredients with a fork. Make sure the butter is well incorporated with no patches of flour. Pour the mixture out on a small baking sheet lined with foil. Set aside.
  2. Next, make the donuts: In a small bowl, whisk together the flour, sugar, baking powder, salt and nutmeg. Set aside.
  3. In a small saucepan, stir together the milk, egg white, butter and vanilla. Stir the mixture continuously over medium-low heat until the butter dissolves completely.
  4. Stir the wet ingredients into the dry (but don't over-mix).
  5. Divide the batter between the 6 spaces in the donut pan and bake for 8-9 minutes. Add the pan of crumbs to the oven at the same time. Keep an eye on the crumbs--the mixture will spread out like one giant cookie. Make sure it doesn't get too dark brown. When the donuts are done, the surface of the donuts will spring back when pressed gently.
  6. Let the donuts cool in the pan 5 minutes before removing them. Meanwhile, scrape the crumb mixture with a fork to create crumbs. Pour the crumbs into a shallow bowl or plate.
  7. Whisk together the glaze ingredients in a shallow bowl. To serve the donuts, dip each top into the glaze, then the crumb mixture.
  8. Preheat oven to 350 and grease a 6-donut pan very well with cooking spray.

*Recipe from Dessert For Two

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5 Supplements You Should Be Taking

1. Vitamins-  A reliable component of good health, multivitamins help fill in the gaps you might not be getting with nutrition alone. Choose one that includes these: vitamin A for eye health, a healthy immune system, and cell growth; vitamin C to help tissue and bone growth and repair; vitamin D3 for bone health; and vitamin E for strong immunity and healthy skin and eyes. B vitamins should be in there, too, to support the health of red blood cells nerves, the heart, and the brain.  
2. Minerals- Minerals help your body perform essential functions, like building strong bones and teeth, supporting the blood and glucose levels, cellular energy — the list goes on. A good multi will include minerals for you. Look for things like iron, iodine, magnesium, zinc, selenium, copper, calcium and manganese.
3. Omega 3s- Your body needs a balance of essential fatty acids, essential meaning that you have to ingest it because you don’t just manufacture it on your own. The problem is, most of us get plenty of omega 6 fatty acids from meat and dairy, but it’s the omega 3s — the primary components of cell membranes — that are most commonly lacking. So get at least a weekly serving of cold-water fish, and supplement with a good omega-3 or something like Krill Oil as well. This will do good things for your bones, your skin, your brain, your heart, your joints, and even your moods. 
4. Antioxidants- Antioxidants are the body’s natural defense against harmful free radicals. They scavenge them and get rid of them before they can damage your cells. There are great natural sources of antioxidants — most fresh fruits, vegetables and teas have them — and you can always supplement them as well. Find sources like green tea, mangosteen, curcumin, or acai berry.  
5. Co-Q10- Cellular energy, cardiovascular health, and longevity have all been linked to taking co-enzyme Q10. This vitamin-like substance, present in every cell in the body, is required for energy production in the mitochondria of the cells. It is literally the fuel for most metabolic processes. Co-Q10 especially contributes to the health of the heart, kidneys, liver, and pancreas. It also supports already-normal-range blood pressure levels. 

Information from Nature's Sunshine

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DIY Heel Butter

Are your heels dry and cracked like mine?  Mine are so rough that I often joke about using them for sanding wood instead of using sandpaper.

I have used this heel butter with wonderful results.  My sandpaper heels became soft and smooth with repeated use.  I have actually taken an old pair of socks and cut off the toes.  Before bed, I apply my heel butter and put on my toe-less socks to help the butter not rub off.  If you're a sock-wearing-to-bed kind of person, then you don't have to worry about cutting the toe off.

You can also add your favorite essential oils for added effects.  Lavender is soothing, any of the citrus oils are invigorating, geranium is great for skin, and peppermint has a cooling effect.  

DIY Heel Butter

  • 1/3 cup beeswax
  • 1/4 cup shea butter
  • 2 T cocoa butter
  • 2 T grapeseed oil
  • 1 tsp vitimin E
  • 20 drops of your favorite essential oil

  1. Add beeswax, shea butter, cocoa butter, grapeseed oil, and vitamin E to a glass container and place in a saucepan with 1-1 1/2 inches of boiling water.
  2. Stir ingredients until combined. 
  3. Once melted, remove from heat and let cool for 3 minutes.
  4. Add essential oil and stir.
  5. Pour into containers.
  6. Let cool for 1-2 hours before use.

Add beeswax, shea butter, cocoa butter, grapeseed oil, and Vitamin E to glass jar and place in saucepan with 1-1.5 inches of boiling water. - See more at:
Add beeswax, shea butter, cocoa butter, grapeseed oil, and Vitamin E to glass jar and place in saucepan with 1-1.5 inches of boiling water. - See more at:
Add beeswax, shea butter, cocoa butter, grapeseed oil, and Vitamin E to glass jar and place in saucepan with 1-1.5 inches of boiling water. - See more at:

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Easy Blueberry Petit Fours

Petit fours are little cakes.  Delicious and dainty little cakes that would be perfect to serve at your Easter party this year.

If you've ever eaten a petit four, you know what a different and delicious little treat they are.  If you've ever MADE petit fours, you know just how time consuming and potentially frustrating they can be when made the traditional way.  (Trust me, I've made them several times.)  Well, I didn't make these the traditional way: I changed it.

The process might be reminiscent of lasagna, but the outcome might be something you might have never experienced.

There's no cutting out little circles or squares, spreading filling on those little pieces, stacking them together, and covering them with poured fondant.  All you have to do is slice your pound cake, layer it in a baking dish with some amazing blueberry curd, and top it all off with some stabilized whipped cream.

Plus, by cutting them before you serve them, your guests will never know just how easy they were to make.  It will be our little secret.

Easy Blueberry Petit Fours

For the Pound Cake

1/2 cup butter
3/4 cup sugar
3 eggs
1 cup cake flour
2 T dry powdered milk
1 T corn syrup
juice of half a small lemon
1/4 tsp salt
1/2 tsp vanilla
1/4 tsp nutmeg
1/2 tsp baking powder

  1. Allow butter to reach room temperature.  Cream butter and sugar until light and fluffy.
  2. Add eggs one at a time and mix well.
  3. Add flour, powdered milk, baking powder, and corn syrup.  Beat well.
  4. Add juice of half a lemon, salt, vanilla, and nutmeg.
  5. Blend well and pour into a greased loaf pan.
  6. Bake at 325 F for 45 minutes.
  7. Check for done-ness by inserting a toothpick to see if it comes out clean.  Do not overbake.
  8. Remove from oven and allow to cool 10 minutes.  Remove from pan onto a wire rack and cool completely.

For the Blueberry Curd

1 cup blueberries (fresh or frozen)
1 T water
1 cup sugar
1/4 cup butter
3 eggs, lightly beaten

  1. In a medium saucepan, combine blueberries and water.  Cook over low heat until blueberries are very soft (about 10 minutes).
  2. Press the blueberries through a fine mesh sieve and put the liquid back into the saucepan.  You'll have about 1/4 cup of blueberry liquid.
  3. Add remaining ingredients and stir together. 
  4. Cook on medium-low heat, stirring constantly until mixture is thickened (about 5 minutes). 
  5. The curd will continue to thicken as it cools.
  6. Cool completely.

For the Stabilized Whipped Cream

1 tsp unflavored gelatin
4 tsp cold water
1 cup whipping cream
1/4 cup powdered sugar

  1. In a small pan, combine gelatin and cold water; let stand until thick. (About 2 minutes)
  2. Place over low heat, stirring constantly, just until gelatin dissolves.
  3. Remove from heat; cool (do not allow it to set).
  4. Whip the cream with the powdered sugar until slightly thick.
  5. While beating, slowly add the gelatin to the whipping cream
  6. Whip at high speed until stiff.


  1. Cut pound cake into 1/4 inch slices and layer in the bottom of an 8 x 11 baking dish.  
  2. Thinly spread blueberry curd over pound cake.  Make sure it's thin.  You don't want too much or it will be overbearing.
  3. Repeat steps 1 and 2 two more times.
  4. Top with stabilized whipped cream.
  5. Refrigerate for at least 1 hour for the whipped cream to set.
  6. Cut into 1 inch squares.
  7. Store in the refrigerator.

Pound cake recipe from, blueberry curd recipe from, and stabilized whipped cream recipe from

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Cream Cheese Filled Carrot Cake

Carrot cake is one of those desserts that naturally goes with Easter.  This carrot cake has a surprise of cream cheese filling in the middle that adds a delicious little twist.

This carrot cake is so moist and so yummy.  My husband was (until today) a carrot cake hater.  When he ate some of this today, he stated that it isn't carrot cake.  (At least, not as he knew it.)  This means that he loved it and ate nearly half of it all by himself.  It's that good.

Cream Cheese Filled Carrot Cake

3 cups shredded carrots (about 5-6 good sized carrots)
1 3/4 cups sugar
1 cup olive oil
3 eggs
2 cups whole soft white wheat flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1/2 cup chopped pecans


1 pkg. (8 oz) cream cheese, softened
1/4 cup sugar
1 egg

Cream Cheese Frosting:

1 pkg. (8 oz) cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
4 cups powdered sugar

In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 2 1/2 cups batter into a greased and floured 10-in. fluted tube pan.

In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. 

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 

For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake.

 *Recipe from Taste of Home

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My 3 Must-Have Essential Oils

Essential oils have become very popular over the past few years as people are turning to natural ways to help the body heal itself, prevent sickness, and improve their quality of life.  I have three essential oils that I always have in my home that I use all the time.  Today, I'd like to share those with you and tell you why I like them and how I use them.

Let's start off with lemon.  I love the fresh smell of lemon, so I use it in my cleaning.
  • It's the most effective de-greaser I've ever used.  Put a couple drops on a dry paper towel and wipe away those dried-on grease splatters.
  • I like to put a couple drops in my water to keep my digestive system awake and running smoothly.
  • I use it in my baking.  I'm a huge fan of lemon.  If it's a lemon dessert, I love it.  I use it in any lemon dessert to bring more flavor to the party.
  • I also use it as an air freshener and mood enhancer by diffusing it into the air.

Melaleuca has so many different qualities.
  • It's antibacterial, antiviral, antifungal, antiparasitic, and antiseptic.
  • I've used it to get rid of mold and mildew.  Just before my second kid was born, I got our infant car seat out of the shed.  Looking at it, I discovered that it had some mildew on it.  My oldest had come into contact with it and developed itchy, red eyes and a high fever.  I replaced the carseat cover and wiped the rest of it down with melaleaca.  From that point on, it has been safe for my oldest to touch because the melaleuca completely got rid of the mildew.
  • I use it to clean the bathroom.  I add about 5 drops to my toilet bowl before cleaning it.
  • I use it for cold sores.  Again, my oldest developed a cold sore a couple weeks ago and after just one application of melaleuca, I could see it start to dry out and heal.
  • I've used it to get rid of parasites in my dogs.  In a capsule, I put 5 drops of oregano and 3 drops of melaleuca, hide it inside of a hot dog and give it to my dogs.

On Guard is my go-to for sickness.  Especially when it comes to babies.
  • When babies get sick, there's not much you can give them to help them feel better.  Essential oils are always the first thing I think of when dealing with babies.  One drop on each foot 3-4 times a day dramatically decreases the length of the sickness.  I don't dilute it, but it's suggested that you do dilute it in coconut or olive oil.
  • I also use it when adults get sick.  For them, I put a few drops in a capsule and have them swallow it.  
  • For children, babies, and adults, you can diffuse it into the air as a preventive measure.
  • I also like to use it for cleaning, just as I use meleleuca.
  • It's also great for oral health.  doTERRA has a whole line of On Guard products.  I like to do oil pulling.  It's basically swishing oil around in your mouth for 15-20 minutes as it pulls bacteria off your teeth and gums.  When I do this, I add two drops of On Guard for added oral benefits.
If you want to purchase doTERRA essential oils, you can come into our store or you can use this link.

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Irish Creme Brulee

I've said it before and I'll say it again. Creme Brulee is my all-time favorite dessert. On top of that, I love the flavor of Irish Cream. I've put it in brownies, pie, and I've flavored hot cocoa with it. So, when I saw this recipe for Irish Creme Brulee, you know I had to make it.

We sell these flavoring syrups that are typically used to flavor Italian Sodas, coffee, and hot cocoa.  I think they add some amazing flavor to baked goods and other desserts too.  I have several flavors at home that I use all the time.  They even make a great ice cream topping.

Did you notice the ramekins?  I'll admit it; I'm not only a sucker for creme brulee, but also for ramekins.  Good thing they go together so well.  :)  Can you imagine my excitement when I saw these colored ramekins come into the store?  They come in green, orange (although it's more goldish), red, and blue.  I thought the green and orange ones would be perfect for some St. Patrick's Day Irish Creme Brulee.

Oh, and did you also noticed that little spoon?  It's called a demitasse spoon.  It's about 4 inches long and is absolutely perfect for eating creme brulee, ice cream, pudding, and yogurt.  We sell those too, in case you were wondering.

Irish Cream Creme Brulee

  1. Preheat oven to 325 F.
  2. In a saucepan, heat cream and flavoring syrup until just hot.  DO NOT BOIL.  Set aside.
  3. In a medium bowl, whisk eggs and egg yolks together.  (Note: In a typical creme brulee, sugar is added to the eggs.  In this recipe there is already enough sugar in the flavoring syrup, so no sugar is needed in the eggs.)
  4. Gradually add hot cream mixture to eggs, stirring constantly.
  5. Place in 6 4 oz. ramekins and place in a 9x13 baking dish.  Pour water into baking dish until it reaches halfway up the sides of the ramekins.
  6. Bake 25-30 minutes or until creme brulee is set when baking dish is jiggled.
  7. Remove ramekins from baking dish and allow to cool 30 minutes.  Refrigerate at least 8 hours or overnight.
  8. Just before serving, sprinkle granulated sugar over the top of each creme brulee.  
  9. Set oven to broil and place ramekins on a baking sheet.  Place in the oven 6-8 inches below the heat source for 30-60 seconds.  Rotate baking sheet if sugar is melting unevenly.  Watch carefully as sugar burns easily.  When it is golden-brown, remove from oven.  Let sugar harden for 2 minutes.  Serve immediately.

Recipe adapted from Betty Crocker

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