Posted in sweet treats

Christmas Morning Eggnog Cinnamon Donuts

These donuts are UNREAL. I don’t think there’s a better word to describe them. For warning they aren’t one bit healthy but hey indulging on christmas morning is necessary! You guys know i’m all about balance so these little sweet flakey buttery guys are made with whole wheat flour and sugar in the raw, to try and minimize as much processing of the ingredients as possible so that’s a win in my book. Definitely better than bleached white flour and white granulate sugar.

Eggnog Donuts

 

These donuts are baked instead of fried in oil so that is a little added bonus. I have made donuts both ways and I actually prefer baking instead of frying to get the perfect thick and hearty donut taste. Also a plus these took 10 minutes to prepare and only include 7 ingredients.

Eggnog Cinnamon Donuts with Powdered Sugar

I hope you all enjoy this little sweet treat & try not to eat 3 in one sitting like me😁

BL Christmas Eggnog Donuts

BL Eggnog Cinnamon Donuts

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup organic sugar in the raw
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp kosher salt
  • 1 egg
  • 3/4 cup vanilla eggnog
  • 5 tbsp butter, melted
  • powdered sugar

Directions

  1. In a large mixing bowl combine whole wheat flour, organic sugar in the raw, baking powder, cinnamon & kosher salt. Whisk to combine.
  2. In a medium bowl whisk egg, eggnog & melted butter.
  3. Make a hole in the center of the dry ingredients. Pour the wet ingredients in. Begin folding the wet ingredients into the dry with a rubber spatula. Fold ONLY until the ingredients are combined, no longer.
  4. Turn oven on to 400 degrees and walk away from batter. Allowing it to sit {DO NOT TOUCH OR STIR ANYMORE} while waiting for oven to heat.
  5. When the oven is ready place a plastic sandwich bag into a coffee mug. Fill with batter. Twist top to seal {like a pastry bag} & cut a tip into the corner of the bag allowing for the batter to dispense.
  6. Heavily grease donut pan and fill each cavity 3/4 full {this is important, the donuts do not need as much batter as you think they will} with batter.
  7. Bake the donuts in over for 8-10 minutes. Every oven is different but I cooked mine for 7-8 minutes and they were perfect. Donuts are done when you touch them lightly and the top bounced back.
  8. When the donuts are ready remove them from the oven and let sit for 5 minutes in pan. Remove from pan on to cooling rack.
  9. Sprinkle with powdered sugar nice cooled completely.
  10. ENJOY!

blissfully lively donuts

Merry Christmas & Happy Holidays!

xo,

Lauren


Dark Chocolate Pomegranate Cups

Pomegranate is my new fruit obsession! Crunchy but sweet with a little tang of tartness. I’M IN LOVE. They’re basically cranberries prettier, more delicious twin. They boast all of the benefits you want in a fruit like they’re loaded with fiber, vitamin C, vitamin K, potassium. Basically all the goods.

Blissfully Lively Chocolate Pomegranate Cup Recipe

I have always been a lover of chocolate covered strawberries so this year I thought why the hell not cover my new fruit obsession in dark chocolate as well….Ok real truth I was last minute trying to figure out what to bring to a christmas party and I had 2 pomegranates and some dark chocolate available so what do I do make dark chocolate pom cups and everyone loved them.

Sometimes the least preparation and least ingredients make the best recipes! Because everyone loved them so much I thought I would give you guys an easy recipe to bring to any holiday party.

Dark Chocolate Pomegranate Cups

Bl Pomegranate cups

Ingredients

  • 2 Pomegranates w/ seeds removed
  • 1 cup dark chocolate, melted
  • 1 tsp coconut oil
  • 1 tbsp sea salt

Directions

  1. Cut open Pomegranate and take out all of the seeds.
  2. Line muffin tins with cupcake liners.
  3. Across all 12 tins fill with single layer of pom. seeds.
  4. Add dark chocolate and coconut oil to pot on medium low heat stirring constantly until melted.
  5. Spoon/ drizzle melted chocolate over pom seeds. Add another layer of pom seeds.
  6. Drizzle second layer of melted chocolate over pom seeds. Add more seeds to top.
  7. Finish each tin with a pinch of sea salt.
  8. Refrigerate for 1 hour.

BL Choc Pom. cups recipe

xo,

Lauren

In need of some more holiday dessert ideas? Take a peek at the BL Sweet Treats Page for some inspo.


Vanilla Chai Spiced Cheesecake

BL Chai Cheesecake Recipe

If I had to pick one dessert, well I hope I never have to pick one dessert cause #foodie! BUT if I ever had to it would most definitely be a hard decision between cookies and cheesecake. Well for this recipe I morphed the two together into the most delicious thick and fluffy cheesecake with a crunchy and gingery crust.

So i’m just going to come right out and say it. Cheesecake is by no means good for you. Preparing it made me a bit appalled at how much dairy and sugar goes into the recipe, but thank goodness it is only something I have once a year! Everything in moderation!

This recipe is inspired but yet another one of my favorites, Chai lattes. I love the subtle spice, but power of vanilla that Chai lattes have and their creamy richness that I had to add chai spice into this cheesecake. It is vanilla chai flavored and boasts a crunchy gingersnap crust that is out of this world. Ok enough, I’m drooling over here time to get to the recipe! I hope this makes its way on to your Thanksgiving table, and if it does tag me on Instagram @blissfullylively

BL-Chai-Cheesecake-Recipe

Ingredients:

For Crust:

  • 1 1/2 cups gingersnap cookies, ground (about 1 16 oz. bag)
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar

For Chai Spice Blend:

  • 1 tbsp. ground cardamom
  • 1 tbsp. ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cloves

For Filling:

  • 5 (8 oz) cream cheese, softened
  • 1 3/4 cup granulated sugar
  • 3 tbsp all purpose flour
  • 3 tbsp chai spice blend
  • 1/4 tsp salt
  • 5 large eggs
  • 2 large egg yolks

Directions:

For Crust:

  1. Preheat oven to 350 degrees.
  2. Place cookies in food processor.
  3. Blend until cookies are fine crumbs.
  4. Pour cookie crumbs into medium sized bowl.
  5. Stir together cookie crumbs, melted butter & sugar.
  6. Press in the bottom and 1 inch up the side of a spring form pan.
  7. Bake 6-8 minutes

For Filling:

  1. In a large mixing bowl beat cream cheese until soft and creamy, add sugar, flour, chai spice blend, salt & eggs.
  2. Beat until all ingredients are whipped and silky.
  3. Pour into baked crust.
  4. Bake 55-60 minutes.
  5. Let rest on counter to cool 1 hour.
  6. Cover and place in fridge to cool over night.
  7. Sprinkle rest of chai spice blend on top of cheesecake.
  8. ENJOY!

Xo,

Lauren

If you’re in need of a sweet & savory side dish take a peek at the Bourbon Maple Sweet Potatoes!


Peach Frozen Yogurt Sandwiches

peach ice cream sandwich

No matter how healthy you eat, you might need something a little sweet to curb those cravings (& treat yo self).

I’ve got you covered.

I’m definitely one of those people who focus on the 80/20 rule. 80% of the time I eat healthy meals and 20% of the time I indulge in sweets, or my all time fav. extra toasty Cheez-Its!

This weekend we had gorgeous weather in NH and I was craving something sweet but cold. (in comes ice cream). I landed on ice cream sandwiches but still wanted something a bit lighter than the sweet thickness of ice cream so I switched it up to frozen yogurt sandwiches. These ones are absolutely delicious, take no time to make, & will definitely curb your sweet tooth. (to make them even healthier you can substitute the vanilla frozen yogurt for plain frozen yogurt). If you plan to make these Tag #blissfullytasty so I can see all of the delicious recreated eats.

Peach Frozen Yogurt Sandwiches

Ingredients

  • 1 1/2 cup old-fashioned rolled oats
  • 2/3 cup nuts (pecans, walnuts, etc.)
  • 1/3 cup finely ground cornmeal
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 large egg
  • 1/4 cup canola oil
  • 1/2 cup packed dark brown sugar
  • 1 tsp. vanilla extract
  • 1 pint vanilla frozen yogurt, softened
  • 1 1/2 cups finely diced ripe peaches

Directions

  1. Preheat oven 375 degrees & line 2 baking sheets w/ parchment paper.
  2. Combine oats, nuts, cornmeal, salt, baking powder, & baking soda in a food processor. Process 10-15 seconds until finely ground.
  3. Transfer to large mixing bowl.
  4. Process egg and oil in food processor for 15 seconds until lightly beaten.
  5. Add brown sugar and vanilla and blend until the mixture is smooth (about 1 minute).
  6. Pour into the dry ingredients & fold together until combined.
  7. With damp hands (this is key!!) squeeze together 1 tbsp. of batter and roll into a ball.
  8. Place on baking sheet, gently flatten all balls to be about a 3-inch round.
  9. Bake for 9-11 minutes or until cookies are golden brown on edges.
  10. Let cool on pan for 2-3 minutes and then transfer to cooling rack.
  11. Combine yogurt and peaches in medium bowl until incorporated (do this quickly so the yogurt doesn’t soften). Add a dollop of frozen yogurt mixture to one flat side of cookie, and flatten with second cookie forming a sandwich.
  12. Freeze on cookie sheet for 2 hours and store in air tight container. ENJOY!

Live Blissfully!

xo,

Lauren

 

 


Valentines Day Champagne Cupcakes

Valentines day cupcakes

My sweet tooth has been crazy lately!

I’m not sure if it’s just the time of year where it’s cold and dreary and there’s nothing better than curling up with a movie and a sweat treat, or that my Pinterest feed is always teasing me with delicious recipes.

Either way I have been on a mission to find the perfect Valentines Day sweet treat and thank goodness I found this one from Life Love and Sugar blog. I wanted something different, but not too difficult to make and the instant I found these champagne cupcakes I knew they were perfect. I was a little worried that they would taste too much like champagne and not enough like a fluffy delicious cupcake but it is the perfect happy medium.

Love V-Day cupcakes

Champagne cupcakes

I was filming my youtube recipe video while I made these and I accidentally forgot to add sugar into the batter. whoops! surprisingly I liked it better without the sugar because the cupcake ended up tasting more like shortbread to me (not too sweet), and the buttercream frosting packed a huge punch so it was perfect.

I thought these cute little cupcakes would be perfect made in the heart shaped muffin tin I added into my Things I’m Loving Friday post so I went straight to Target to purchase that. They turned out so delicious and festive…now I just need my girl friends over for a galentine party!…Or I can just devour them all..I may or may not have eaten 5 of them already…At least they’re mini cupcakes.

*also side note these cupcakes were frosted with a plastic baggie so you don’t even need nice frosting bags and tips to make these look super cute. I just put a plastic baggie in a mug, rolled the top over, stuffed all the frosting into the bag, twirled he top so I would be able to hold onto the bag better, and cut a tiny sliver out of one side of the bag. Voila a perfect frosting bag.

{Subscribe to the Blissfully Lively Youtube}

Champagne Cupcakes recipe

Cupcake Ingredients

BL_arrow 1 2/3 cups all purpose flour

BL_arrow 1 cup sugar

BL_arrow 1/4 tsp baking soda

BL_arrow 1 tsp baking powder

BL_arrow 3/4 cup salted butter at room temp.

BL_arrow 3 egg whites

BL_arrow 1 tsp vanilla extract

BL_arrow 1/2 cup sour cream

BL_arrow 1/2 cup champagne

Buttercream Ingredients

BL_arrow 1 cup butter

BL_arrow 4 cups powdered sugar

BL_arrow 4 tbsp champagne

Cupcake Directions

  1. Preheat oven to 350 degrees.
  2. whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
  3. Add butter, egg whites, vanilla, sour cream and champagne and mix on medium until smooth.
  4. Fill cupcake liners a little more than half way.
  5. Bake 18-20 minutes.
  6. Allow to cool for 15-20 minutes before adding frosting.

Buttercream Directions

  1. Combine butter and 2 cups of powdered sugar and mix until smooth.
  2. Add champagne and mix until smooth.
  3. Add remaining powdered sugar and mix until smooth.
  4. Frost cupcakes and enjoy!

Live Blissfully!

xo,

Lauren


Eggnog French Toast Bake

french toast

So I have a thing for waffles. They’re light and flakey but also sweet and delicious. I have always since I can remember ordered waffles when I went out for breakfast (if they’re on the menu) and if not pancakes are a quick second choice. French toast has always seemed like the outcast food to me, like why would I want toast that’s thickly covered in egg and still has the crust on it?

Anyway back to the point… I became a trader.

I was browsing around Pinterest for something to bring to christmas morning at my Moms house when this eggnog french toast bake struck my taste buds.

My favorite part about it is that it calls for french bread instead of regular bread (no crust) and is the perfect amount of sweet and tangy with the fruit added in there.

Also a plus it’s sweetened with the eggnog so you don’t even need to add syrup!…bomb.com

& it soaks over night so it easily can be thrown in the oven 40ish minutes before you’re thinking about feasting…easy as pie.

Eggnog French Toast Bake

french toast bake

Ingredients

BL_arrow 1 loaf of French Bread cubed

BL_arrow 1 stick of butter

BL_arrow 1 cup packed brown sugar

BL_arrow 2 tablespoons maple syrup

BL_arrow cinnamon

BL_arrow nutmeg

BL_arrow 8 eggs

BL_arrow 2 cups of eggnog

BL_arrow 1 teaspoon vanilla

BL_arrow berries of your choice

Directions

  1. Grease 9×13 or 8×11(that was all I had and it still worked) with cooking spray.
  2. In a medium sauce pan, melt butter over medium heat.
  3. Stir in brown sugar and maple syrup, continue stirring until mixture comes to a boil.
  4. Remove from heat and pour into your baking dish.
  5. lay the bread cubes over the top of the brown sugar mixture, and sprinkle with cinnamon and nutmeg.
  6. In a large bowl whisk together the eggs, eggnog, and vanilla.
  7. Pour this egg mixture over the top of the bread cubes.
  8. Press down lightly on the bread cubes to make sure they are soaked in egg mixture.
  9. Saran Wrap baking dish and refrigerate over night (8 hours).
  10. When ready to bake preheat oven to 325.
  11. Bake covered for 40 minutes.
  12. Increase oven temp to 375 and bake uncovered for an additional 10 minutes.
  13. Add fruit to top of french toast bake, and serve.
  14. Enjoy!

I hope you all had an amazing holiday and are enjoying a little time to relax!

Live Blissfully!

Autograph

 

 


Apple Crisp

Apple Crisp is a must make during fall, at least for me! My aunt and uncle own an apple farm 10 minutes from my house, so with that many delicious apples around something needs to be baked. I always love apple pie but dislike how mushy the apples get (and I didn’t have pie crust) so I opted for a recipe that I could alter a bit….The most delicious apple crisp you will ever eat.

Apple Crisp

apple

Ingredients

  • 6 Apples of your choice (peeled and chopped)
  • 1 cup sugar
  • 3 tbsp flour
  • 1/4 tsp salt
  • 1 tsp cinnamon

For the Topping:

  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup oatmeal
  • 1 cup flour
  • 1 cup brown sugar
  • 1/2 cup shortening (or good old Butter!)
  • 1/2 tsp cinnamon

Instructions

  1. Wash and peel your apples.

cortland

2. Chop your apples into bite sized pieces. I did mine on the larger size because I don’t like them getting mushy when they bake.

chopped

3. Add in Flour, Sugar, salt, and cinnamon to the apples and mix until coated.

coated apples

4. In a separate bowl mix together all of the topping ingredients.

5. spread the apples in a 11×7 glass baking dish, and layer the topping on top of the apples.

apple crisp

6. Bake in the oven at 325 degrees for 45 minutes or until top starts to brown.

baked apple crisp

7. Enjoy with a dollop of vanilla ice cream, and caramel sauce!

apple crisp slice

Live Blissfully!

Autograph


Banana Oatmeal Chocolate Chip Cookies


Who doesn’t love cookies? I mean they take 10 minutes to prepare and are the perfect little sweet treat.

I have been on a pumpkin kick lately, preparing all baked goods with Pumpkin, (because tis the season) but I had two over ripe bananas laying around and thought why not throw them in with some cookies. I scrounged up a delicious recipe on Pinterest and threw it together! I could not get over how flavorful the cookies were. Anything with nutmeg in it is my jam! Here is the recipe for you guys to enjoy.

Ingredients 

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg (I added a little extra)
  • 3/4 teaspoon cinnamon
  • 3/4 cup butter or shortening
  • 2 ripe bananas mashed
  • 1 egg
  • 1 3/4 cup quick oats
  • 1 cup of semisweet chocolate chips

Directions

1. Preheat oven to 400 degrees F

2. Combine dry ingredients


3. Add in butter and stir to combine

4. Add in banana, egg, and oats. Blend together.

 5. Mix in chocolate chips.


6. Scoop tablespoon sized dough drops onto cookie sheet and bake for 8-10 minutes (I like my cookies on the softer side so I did 8 minutes)

7. Enjoy! 


Live Blissfully!

Autograph

 

 

 


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