Crumb Coffeecake Waffles

Cinnamon Crumb Coffee Cake Waffles

Hey gang! Just stopping by quickly to let ya know that this month’s Lovely Indeed newsletter will be heading your way soon! And true to my word, it’s got a…

Crumb Coffeecake Waffles

Hey gang! Just stopping by quickly to let ya know that this month’s Lovely Indeed newsletter will be heading your way soon! And true to my word, it’s got a little something special for you — the recipe to these insane cinnamon crumb coffee cake waffles. They’re so easy and so bangin’ delicious it’ll make you smack yourself. If you’re not signed up for the newsletter, you can sign up to get it below! And if you are, I’ll just leave these photos here for you to drool over until the recipe makes its way to your inbox… xoxo

Crumb Coffeecake Waffles

Crumb Coffeecake Waffles


DIY Edible Flower Waffles

Easter Brunch Idea // Edible Flower Waffles

My love for waffles is growing deeper and deeper. It’s bordering on a Leslie Knope-type waffle love situation. Ever since Ryan got me a waffle maker for Christmas a couple…

DIY Edible Flower Waffles

DIY Edible Flower Waffles

DIY Edible Flower Waffles

My love for waffles is growing deeper and deeper. It’s bordering on a Leslie Knope-type waffle love situation. Ever since Ryan got me a waffle maker for Christmas a couple of years ago we’ve been trying out recipes and eventually I realized I Instagram so many waffles I gave them their own hashtag. It’s been a million years since I did a waffle post on the blog so these spring beauties were the perfect time to bring it back! The perfect idea for an Easter brunch: edible flower waffles!

DIY Edible Flower Waffles

They’re crazy simple to put together — all you need is your favorite waffle recipe (which obviously should be this one) and some edible flower petals. All of these insanely gorgeous flowers came from Flower Muse and I had the absolute best time pretending to be a florist! We worked with Flower Muse on Meet/Make/Do last year — they’re an absolute dream. You can order flowers online and they ship right to your door direct from the farm. When these showed up they were so fresh and perfect.

So! Whip up your waffles. For these, I liked waffles that didn’t reach the edges of the waffle maker so they had unfinished edges. To get that look, just don’t fill your waffle maker with batter — leave a little space around the sides. Once your waffles are made, stack ‘em up and sprinkle them with petals. Here’s a great resource about what kinds of flowers are edible. Always be sure to check whether they’re safe before you ingest any plants or flowers! We used tulip, rose, peony, carnation, and dandelion petals.

especially think you should serve ‘em like this:

DIY Edible Flower Waffles

How pretty is this for an Easter brunch?! It’s like a meal and a centerpiece all in one. Boom. Two pretty birds. One pretty stone. You can drizzle them with syrup or honey, or even dust with a little powdered sugar, too. Hope these petals find their way to your table! xoxo

DIY Edible Flower Waffles

DIY Edible Flower Waffles

Flowers for this post were graciously provided by Flower Muse.

DIY Edible Gold Macarons

DIY Golden Macarons for St. Patrick’s Day

Hey! Before we get to this deliciousness, don’t forget to head over and vote on Better Homes and Gardens blogger awards! Lovely Indeed is a top 10 finalist for favorite…

DIY Edible Gold Macarons

DIY Edible Gold Macarons

Hey! Before we get to this deliciousness, don’t forget to head over and vote on Better Homes and Gardens blogger awards! Lovely Indeed is a top 10 finalist for favorite DIY blog, and if you love the lovely you should go tell ‘em so. Vote right here. I thank you from the bottom of my gold leafed toes.

And now! I hereby present to you the easiest, fanciest food DIY project you could possibly imagine. What’s better than gold stuff? Edible gold stuff. And since St. Patrick’s Day is around the corner, you can make yourself and your friends a fancy little pot of gold macarons for nibbling while you celebrate!

Materials

  • macarons
  • edible gold paint
  • paintbrush (be sure it’s one you only use for food, not one you’ve used for paint)

Make Time: 5 Minutes

I have another secret for you, too. Do you maybe live in a place where there just ain’t a macaron shop on every corner? Dudes, go to the Trader Joe’s freezer aisle! They have frozen macarons there by the desserts, and they’re totally tasty, not to mention pretty. Problem solved.

DIY Edible Gold Macarons

DIY Edible Gold Macarons

So. Get yourself some macarons from your favorite macaron spot, and get yourself some of that edible gold. Then just brush it right on! The end. After some experimenting, I decided that I liked it in a kind of painterly swash just across one side. Very professional, you know.

DIY Edible Gold Macarons DIY Edible Gold Macarons

That’s it! Set them out at your St. Patrick’s Day celebration, or just eat them all on the couch while you watch Dance Moms. No? Just Me?… xoxo

DIY Edible Gold Macarons

DIY Edible Gold Macarons

DIY Edible Gold Macarons

Blood Orange Sidecar Cocktail Recipe

Blood Orange Sidecar Cocktail

Mr. Lovely and I recently pretended we were bartenders and mixed up this pretty little cocktail for our own little boozy Valentine’s Day celebration. But I have to admit, even…

Blood Orange Sidecar Cocktail Recipe

Blood Orange Sidecar Cocktail Recipe

Blood Orange Sidecar Cocktail Recipe

Mr. Lovely and I recently pretended we were bartenders and mixed up this pretty little cocktail for our own little boozy Valentine’s Day celebration. But I have to admit, even though V-Day is gone, we’re still mixing them so I thought I’d share! It’s totally simple but really pretty and even more delicious.

Blood Orange Sidecar Cocktail Recipe

Blood Orange Sidecar Cocktail Recipe

Gorgeous, right? You can find the how-to and recipe right here. And if you can’t get your hands on any blood oranges, you can always substitute lemons! Easy peasy. Now go learn how to mix yourself one tonight. Cheers, lovelies! xoxo

Spicy Lover Margarita

Bottoms Up // Spicy Lover Margarita

While we’re getting used to being parents, I’ve invited a few of my darling blog pals to stop by and share a post or two with you! I’m so grateful…

While we’re getting used to being parents, I’ve invited a few of my darling blog pals to stop by and share a post or two with you! I’m so grateful for the awesome folks who have been helping out, and today we get to hear from Leah of Freutcake. Here she is!

Spicy Lover Margarita

Spicy Lover Margarita

Hi friends! Leah here from Freutcake and I’m honored to be here sharing one of my favorite cocktails with you while Chelsea while she spends some time with her littlest Valentine. Whether you’re planning a galentine’s day celebration or a cozy night in for two, I’ve got the perfect cocktail to spice up your night and get you in the mood for love.

Meet the Spicy Lover. The perfect fresh muddled blueberry margarita infused with spicy jalapeno
tequila and rimmed with pop rocks. This spicy baby packs a punch and is certainly fun to drink! The secret to getting those pop rocks to stick? It’s honey, baby! Dip your cocktail glass rims in just a bit o’ honey then into your favorite flavor of Pop Rocks. Personally, I like strawberry or watermelon for this recipe but you can get creative. Or, offer friends all sorts of flavors to chose from! You’ll feel like a kid again in no time…minus the tequila of course. Cheers to a spicy Valentine’s Day!

Spicy Lover (Makes One Cocktail)

1/4 cup fresh blueberries
1 ounce fresh lime juice
4 ounces reposado or añejo tequila
1 1/2 ounces pomegranate grenadine
ice
honey or agave nectar for rimming the glass
Pop Rocks candy for rimming the glass
additional blueberries for garnish, optional

Spicy Lover Margarita

Spicy Lover Margarita

Directions:
1. In a jar combine tequila and one jalapeno sliced in half lengthwise. Allow to sit tightly sealed overnight.
2. Strain out jalapeno before using.
3. Dip the rim of your cocktail glass in honey then in Pop Rocks.
4. In a cocktail shaker muddle the blueberries and lime juice until the blueberries are broken up.
5. Add the tequila and grenadine and a handful of ice to the shaker.
6. Shake vigorously for 15 seconds, and then strain into the prepared glasses. Top with more
ice and a skewer of fresh blueberries if desired. Enjoy!

Spicy Lover Margarita

Spicy Lover Margarita

Thanks Leah! For more gorgeous cocktails, delish recipes, and entertaining inspiration, head over to Freutcake.

Little Brownie Tarts

Little Brownie Tarts

While we’re getting used to being parents, I’ve invited a few of my darling blog pals to stop by and share a post or two with you! I’m so grateful…

While we’re getting used to being parents, I’ve invited a few of my darling blog pals to stop by and share a post or two with you! I’m so grateful for the awesome folks who have been helping out, and today we get to hear from Melissa of Lulu the Baker. Here she is!

Little Brownie Tarts

I’m so excited to be here on Lovely Indeed today helping Chelsea out while she spends time with her sweet new baby! When Chelsea first asked me to write a guest post, I thought it would be a cinch to come up with a fun, tasty Valentine’s Day treat. But I was completely stumped until my mom suggested these darling, chocolate-filled pastries from an old cookbook from the 60’s. When I first looked at the recipe, I thought they’d be so hard to make, but I was wrong. These little brownie tarts couldn’t be easier, or more impressive!

You start by making the chocolate filling, which is essentially a simple brownie batter. Then you make the pastry dough. Now, pastry dough can be notoriously fussy and hard to work with, but this dough is downright easygoing. None of the ingredients have to be chilled or handled with care, and the resulting dough is nice and stretchy, and bakes up light and flaky. I may start using it for all of my pies! After getting the filling and dough ready, you cut the dough into little squares with a pizza cutter, put a tiny blob of filling in the center of each square, and fold in the corners. That’s it! No egg wash or sealing or pinching seams–really simple. Finish each tart off with a candy heart in the center, and they’re ready for the oven. A treat that is delicious, adorable, and easy to make? I think I’m in love!

Little Brownie Tarts

Recipe, adapted from the 1963 Betty Crocker Cooky Book

for the filling:
1/4 cup butter, softened
1 egg yolk
1/2 cup sugar
1 teaspoon vanilla
1/4 cup cocoa

Combine all ingredients thoroughly in a medium bowl; set aside.

for the pastry dough:
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup butter, softened
3 Tablespoons water
1 Tablespoon vanilla
red candy hearts, red hots, or jumbo heart confetti sprinkles

Preheat the oven to 350°F. Combine flour and salt in a large bowl. Add butter, and mix in with a fork. Add water and vanilla, and continue mixing until you get a nice, smooth dough. I’m not going to lie–I mixed this with my hands, which is usually a big NO when you’re talking about pie dough. But it worked really well in this case. I basically kneaded it until all of the ingredients came together in a smooth ball. Roll dough out on a well-floured work surface to a thickness of about 1/16th of an inch. This is about as thin as you can get it. My counter top is butcher block, so it is great for rolling out baked goods. As long as it is nicely floured, nothing sticks. If you usually have to be pretty careful when you roll things out, here’s a little tip: Wrap a large cutting board or piece of plywood with a flour sack towel. Make sure the towel is pulled tight and secured, and you can flour that and roll things out on it. Cut the dough into 2 1/2″ squares using a pizza cutter and a ruler. You can combine any jagged edges or scraps and re-roll them. Place a small blob of brownie filling in the center of each square. Pull the corners of each square to the center, and press a candy heart into the middle. Place tarts heart-side up on an ungreased baking sheet, and bake 15-20 minutes. Remove from oven and allow to cool before eating. Makes about 30 little tarts.

Little Brownie Tarts

Thanks Melissa! For more delicious bites and sweet projects be sure to head over to Lulu the Baker!

DIY Rose Petal Infused Honey

DIY Rose Petal Infused Honey

While we’re getting used to being parents, I’ve invited a few of my darling blog pals to stop by and share a post or two with you! I’m so grateful…

While we’re getting used to being parents, I’ve invited a few of my darling blog pals to stop by and share a post or two with you! I’m so grateful for the awesome folks who have been helping out, and today we get to hear from Laicie of A Thousand Threads. Here she is!

DIY Rose Petal Infused Honey

DIY Rose Petal Infused Honey

DIY Rose Petal Infused Honey

Hi there Lovely Indeed readers! I’m Laicie, and I’m so excited to be filling in for Chelsea while she’s away with her new little guy.

Since Valentines Day is coming up, I thought I’d share an easy rose-themed diy that can be used now, or any time of the year. This rose petal honey would make a perfect gift, addition to your Valentines meal, or an awesome use for your leftover Valentine roses. But even if you’re not celebrating the day, it’s great to have a little infused honey in the kitchen for a special occasion. And you can try the recipe below with other herbs as well!

Just mix about 2 tablespoons of the herb with 1 cup of honey and follow the instructions below, and you’ll have the perfect finishing touch for your next big meal!

Materials

  • 2 tablespoons dried rose petals (Easy to order online if you don’t want to dry them yourself!)
  • 1 cup local honey
  • 10 oz jar with a nice tight lid
  • Stirring stick

Combine rose petals and honey in your jar. Stir together, seal tightly, and allow to set in a cool dry place for 1-2 weeks. Keep it for yourself or share the love and give it to someone sweet! Happy Valentine’s Day!

DIY Rose Petal Infused Honey

DIY Rose Petal Infused Honey

DIY Rose Petal Infused Honey

DIY Rose Petal Infused Honey

Thanks Laicie! For more beautiful recipes, projects, and beautiful adventures, head over to A Thousand Threads.

The Best Stew Recipe In the World

The Best Stew in the Whole World

Let me just start this post by saying: if you don’t eat meat, I apologize profusely. Not only for the fact that this is a meaty post, but for the…

The Best Stew Recipe In the World

The Best Stew Recipe In the World

Let me just start this post by saying: if you don’t eat meat, I apologize profusely. Not only for the fact that this is a meaty post, but for the fact that you mouth will be missing out on this bonkers delicious stew. For the rest of you, prepare yourselves for the best stew in the whole world.

Mr. Lovely and I started making this recipe after we got married because we got a crock pot for our wedding and it seemed like the right thing to do when you have a crock pot. Ya know. Make stew. And once we had it we couldn’t quit it. This recipe comes out every fall and stays in heavy rotation until the weather gets warmer again. We adapted it from this recipe, but the tweaks we’ve made over the years make it faster, easier, and more delicious (in the opinion of my humble taste buds). Now don’t get scared about the list of ingredients when you see it. Probably most of them are already in your cabinets; there’s quite the gang of seasonings in this bad boy.

Ingredients for Creole Seasoning

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Ingredients for Stew

  • olive oil
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon Creole Seasoning
  • 3/4 teaspoon cracked black pepper
  • 2 tablespoons unsalted butter
  • 8 oz sliced mushrooms
  • 3 tablespoons all-purpose flour
  • 3 cups beef stock, at room temperature
  • 2 tablespoons tomato paste
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon ground allspice
  • 1 pound small (golf ball size) potatoes, quartered
  • 1 cup diced carrots
  • 1 cup coarsely diced onion
  • 1/2 cup frozen green peas
  • a few sprigs fresh parsley

Make Time: 10 Minutes Prep, 8 Hours Cook Time

Mix up your creole seasoning. (Note! We made the seasoning the first time we ever cooked the stew and still haven’t run out. You’ll just need to do this once in a blue moon. If you don’t want a ton of leftover seasoning, cut the measurements down.)

Sautee all meat in a pan with a splash of olive oil and a tsp of salt, a tsp of creole seasoning, and 1/2 tsp of pepper. Don’t cook your meat all the way through; just brown it for a few minutes on each side.

Into the crock pot, put butter, mushrooms, flour, beef stock, tomato paste, herbs, spices, and browned meat. Cover and cook on high for one hour. Add potatoes and carrots, stir, cover, and cook for another six hours. Add diced onions, stir, cover, and cook for another hour. During the final few minutes, stir in the peas. Either chop and stir in the parsley, or add on top of each bowl as a garnish.

Take it to the next level with some rustic bread that you love. We always get a loaf of kalamata olive bread and go to town. It’s the perfect winter meal, guys! Hope you try it out. And if you have another favorite stew recipe, leave a link in the comments! xoxo

The Best Stew Recipe In the World

The Best Stew Recipe In the World

Hot Chocolate Cupcake Recipe

Hot Chocolate Cupcakes

While we’re getting used to being parents, I’ve invited a few of my darling blog pals to stop by and share a post or two with you! I’m so grateful…

While we’re getting used to being parents, I’ve invited a few of my darling blog pals to stop by and share a post or two with you! I’m so grateful for the awesome folks who have been helping out, and today we get to hear from Jamie of Paint the Gown Red. Here she is!

Hot Chocolate Cupcake Recipe

Oh hey! I’m Jamie of Paint the Gown Red here to fill in while Chelsea’s off being Super Mom to adorable little Henry. Yay!

During these chilly winter months there’s really nothing better than a cup of hot chocolate to keep you warm. Except maybe a hot chocolate cupcake! Yep. Today I’m sharing a super yummy cocoa inspired cupcake complete with whipped cream and mini marshmallows. If you’re wondering if they are as delicious as they sound, the answer is yes. Possibly better. This cake is my go-to chocolate cake recipe taken from the back of the Hershey’s box. Trust me. I’ve made it dozens of times and friends and family keep on requesting it. It’s moist, delicious, and pairs wonderfully with the airy whipped cream frosting. Whip up a batch of these and it won’t be long before people start to cozy on up to you. Goodbye cold and lonely nights!

Hot Chocolate Cupcake Recipe

Cupcake Ingredients (Makes 24 Cupcakes)
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Whipped Cream Ingredients
2 Cups Heavy Whipping Cream
4 T Granulated Sugar
1 tsp Vanilla

Garnish
Hot Chocolate Powder
Mini Marshmallows

Directions
Heat oven to 350°F. Fill 24 cupcake cavities with baking cups. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt. Beat in eggs, milk, oil and vanilla. Fold in boiling water. Batter will be very thin. Pour batter into cupcake cups, filling ⅔ of the way. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.

For the Whipped Cream
Combine all ingredients in a medium bowl. Using an electric mixer, beat until desired texture forms. Use a piping bag and tip to generously frost cupcakes. Top with cocoa powder and mini marshmallows. Serve and enjoy!

Thanks so much for welcoming me here today! Happy baking! xoxo

Hot Chocolate Cupcake Recipe

Hot Chocolate Cupcake Recipe

Thanks Jamie! For more recipes, fun DIYs, and general adorableness, head over to Paint the Gown Red.

Honey-Spiced-Almond-Milk-1

Honey Spiced Almond Milk

While we’re getting used to being parents, I’ve invited a few of my darling blog pals to stop by and share a post or two with you! I’m so grateful…

While we’re getting used to being parents, I’ve invited a few of my darling blog pals to stop by and share a post or two with you! I’m so grateful for the awesome folks who have been helping out, and today we get to hear from Christina of Sweet Lavender Bake Shoppe. Here she is!

Honey-Spiced-Almond-Milk

Hey guys…and gals! Christina Main here. I’m so excited to be taking over the lovely Chelsea’s blog for the day! I’m such a nerdy fan of hers, it’s not even funny. Maybe it is. Maybe the joke’s on me. Oooops! Anywho, I’m the overly talkative voice behind Sweet Lavender Bake Shoppe – a little ‘ol blog I call home, which encompasses all things life, love and passions, and most importantly- FOOD! Oh food, how I love thee. Can I get an “amen”?

I wanted to share a really fun and pretty easy recipe for Honey Spiced Almond Milk with you all today! I’m SUCH a fan of almond milk – I literally drink it all day errryday. I will admit though, I don’t always make my own, but when I do, I always lightly sweeten it with the unrefined and beloved sweetener of choice – honey.

*Insert “The Most Interesting Man in the World” voice when you read that last sentence.*

So this almond milk…after I made it – totally reminded me of one of my other favorite beverages in all the land, horchata! What?! Almond horchata?! Score. I didn’t even mean for the flavors of this almond milk to mirror horchata so well, but shooooooot did they! Who am I to stop what’s gloriously being done. Hold on a sec, let me back up a tad… After trying my hand at homemade almond milk for the first time, I knew I was hooked. Who knew making your own was so dang easy (and so good for you too)? Yeah yeah Christina – so easy you can’t get your butt in the kitchen and make it more often. This is true. I am what we call, LAZY to the MAX. Or just getting to be really, really pregnant! HA!

But ok, back to this new flavored drink! So I made regular almond milk (errr my roasted “regular” almond milk) and it was delicious and all…but you know me, can’t leave well enough alone. After a few weeks of drinking my first version something had to be done. So as I was getting ready to make another batch for the week I thought to myself, “SELF! Let’s kick it up a notch!”

Sometimes my inner dialogue is Emeril Lagasse.

And so I did! Having officially entered into the Fall season I was already thinking about pumpkins and apples, cinnamon and gingery spices, warm vanilla and chai tea lattes. So when rummaging through my ridiculous spice cabinets for some inspiration (that seem to go into Narnia and need a hefty cleaning and sorting out!) I knocked over the pumpkin pie spice container (which almost shattered EVERYWHERE) and thus this dream was born. I really should organize that dang cabinet.

I wanted a slightly sweeter milk this time around, but because I am always trying my absolute hardest to avoid the white stuff, I added some organic raw honey. Goodness gracious. In my mind, this new drink would be like the perfect autumnal almond spiced milk beverage. But upon tasting my husband and I said to each other, “This tastes just like horchata!” I mean, it really does! Which is fine by me – I happen to LOVE that stuff! I could guzzle down that amazing drink until my tummy hurt!

This almond milk is also amazing in smoothies, DELICIOUS as can be in coffee or tea (hello faux chai tea!), and of course, perfect as is over ice. I’ve been guilty of drinking a glass with dinner and then taking a few swigs right out of the bottle while cleaning up for the night. Ooops. I can’t help it! It’s so so good!

Of course, if you’re really sensitive to sweeteners, please feel free to leave the honey out, or substitute with your preferred sugar alternative.

Whatever the case though, make one batch of this and prepare to “Fall” in love! See what I did there? ;)

HONEY SPICED ALMOND MILK
Makes approximately 6-7 cups
For printable recipe, click here

2 cups raw almonds (skins on)
2 cups boiling filtered water
2 teaspoons pumpkin pie spice
1/4 cup organic raw honey
pinch sea salt
4 cups filtered water

1. In a medium bowl, add your whole almonds, pumpkin pie spice, honey, and sea salt. Skins are totally fine on almonds! Bring 2 cups of your filtered water to a boil and pour over your almonds. Cover bowl with plastic wrap (my bowl included a lid, so that’s what I used) and let sit on counter for at least 1 hour, but longer is really better. (I let mine sit for 4 hours).

2. Next, add your bowl of soaked almonds and spiced water to a blender or food processor. Puree on high until frothy, white, and creamy- about 2-3 minutes.

3. Pour mixture into a large bowl and add remaining 4 cups of filtered water. Whisk and stir together- making sure to really break up the almond puree that was created while blending. Let sit 5-10 minutes.

4. While that is resting, get out another large bowl and add a fine mesh sieve. This will catch most of your almonds. For a smoother milk, you can line your sieve with cheesecloth. If you need some pictures to help you understand better, click here.

5. Slowly pour or spoon your mixture through the sieve (and possible cheesecloth) into your large bowl. When all the liquid has been added, press your almond paste with a spatula against the sieve, to get out even more liquid. I did this with a rubber spatula- just gently but firmly pressed over and over all around the almonds. You’ll be surprised how much more liquid is in those babies!

6. When you feel you’ve adequately pressed, get out a clean/dry tea towel and dump your almond solids into it. Remove cheesecloth (and discard) if you used, and wrap towel up like a package. Over your bowl of milk, squeeeeeeeeze and twist your towel! Yep, even more liquid will come out! I had my husband do this part because he’s WAY stronger than I am!

**Do not discard those almond solids! Place into an air tight container and store in fridge or freezer to use later. How do you use? Add to cooked oatmeal or make into oatmeal itself by pouring hot water or (gasp) almond milk over it! Sweeten as desired. You can also use in your granola, puree into smoothies, or add a yummy nutty kick to your pancake or waffle batter with a few tablespoons added!

7. Finally, carefully pour your milk into pitchers and store in the fridge for up to one week! Make sure you shake before using, each time. MmMmmMmm!

Honey-Spiced-Almond-Milk-1

So that’s it friends!! The easiest and possibly yummiest good for you drink you might ever make. So hope you enjoy. Thanks Chelsea for trusting me with your blog!

Thanks Christina! For more delish recipes, be sure to head over to Sweet Lavender Bake Shoppe.

Mini Baked Maple Bacon Donuts

Baked Mini Maple Bacon Donuts

Need a crazy delicious treat to take to a holiday shindig? I’m not gonna lie, these little guys will probably make you the most popular person at the party. I…

Mini Baked Maple Bacon Donuts

Mini Baked Maple Bacon Donuts

Mini Baked Maple Bacon Donuts

Need a crazy delicious treat to take to a holiday shindig? I’m not gonna lie, these little guys will probably make you the most popular person at the party. I made Mr. Lovely be my taste tester, and he ate one and went silent. I thought it was because they were no good but it turned out they were so tasty he was just concentrating really hard. And then he immediately stole a second one and ran away with it. Completely not kidding.

Donut Ingredients

1 cup of flour
1/2 cup crushed Maple Bacon Kettle Brand Potato Chips
1/4 cup + 2 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1/4 cup + 2 tbsp buttermilk
1 egg
1 tsp vanilla extract
1 tbsp butter, melted
mini donut pan
ziploc baggie

Icing Ingredients

3/4 cups of powdered sugar
1/4 tsp maple extract
1/2 tsp cinnamon
2 tbsp milk

Mini Baked Maple Bacon Donuts

Preheat the oven to 325 and spray your donut pan liberally with nonstick spray. Mix the flour, sugar, baking powder, and salt in a bowl. Stir in the buttermilk, egg, vanilla, and butter until the mixture is smooth. Add half of the crushed Kettle Chips into the mixture and fold in. Set aside the other half of the Kettle Chips.

Mini Baked Maple Bacon Donuts

Pour the mixture into a ziploc baggie and snip off the tip of the bag. Pipe the batter into the donut pan, filling each well only about halfway. Bake approximately 6-7 minutes, keeping a close eye on your donuts. They won’t look golden — the color will stay the same. You’ll need to feel the donuts to be sure that they have a soft, spongy texture to ensure that they’re done.

Mini Baked Maple Bacon Donuts

While the donuts are baking, mix the icing. Combine all ingredients in a bowl and mix until smooth. Once the donuts are baked, place them on a cooling rack. One by one, dip the donuts in the icing. While the icing is still wet, sprinkle each donut with the remainder of your crushed Maple Bacon Kettle Chips. Let everything cool and set, and pack them up to take share with your fellow merry-makers!

Mini Baked Maple Bacon Donuts

Mini Baked Maple Bacon Donuts

Mini Baked Maple Bacon Donuts

Mini Baked Maple Bacon Donuts

Seriously, the crunch that the chips add to this little recipe is priceless. And the sweet-salty combination might just be my favorite part. Not to mention the fact that anything tiny enough to be eaten in one bite is perfect for bringing to a party! Hope you make these for your holiday festivities! xoxo

Mini Baked Maple Bacon Donuts

Mini Baked Maple Bacon Donuts

Mini Baked Maple Bacon Donuts

Mini Baked Maple Bacon Donuts

Mini Baked Maple Bacon Donuts

Mini Baked Maple Bacon Donuts

This post is sponsored by Kettle Brand Potato Chips. All opinions and concepts are my own. Thank you for being supportive of the sponsors who help keep Lovely Indeed rocking!