Christen Draws

Patricia Lynne - Italian Policy Agendas - Salinlahi Alliance - Lex - Parent Camp Usa

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Indulge in these decadent Chocolate Hazelnut Torte Cupcakes with a luscious Salty Date Caramel drizzle. They are not only vegan but also gluten-free, making them a delightful treat for everyone.

Ingredients: 1 cup hazelnut meal. 1/2 cup almond flour. 1/3 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 1/4 cup pure maple syrup. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp sea salt. 1/2 cup chopped dates. 1/4 cup canned full-fat coconut milk. 1/4 tsp sea salt for caramel. 1/2 cup dairy-free chocolate chips for drizzling. Chopped hazelnuts for garnish. Cacao nibs for garnish.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Put the cocoa powder, coconut sugar, melted coconut oil, maple syrup, almond milk, vanilla extract, baking soda, and 1/4 tsp sea salt in a bowl and mix them together. Mix everything together well. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Now take them out of the oven and let them cool down all the way. Get the salty date caramel ready while the cupcakes cool. Cut up the dates and put them in a small saucepan. Add the canned coconut milk and 1/4 tsp of sea salt. Over low heat, stir the mixture often until the dates soften and it gets thicker, which should take about 5 to 7 minutes. Take it off the heat and let it cool down a bit. After the cupcakes and caramel have cooled, pour the caramel over them. Mix the dairy-free chocolate chips with water and pour it over the caramel. Add cacao nibs and chopped hazelnuts as a garnish. Wait until the chocolate is set to serve it. Have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

Jessi Pagel

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These vegan purple yam bites are a tasty treat that's great for get-togethers or parties. With their sweet and spicy taste, these treats are sure to please both vegans and non-vegans.

Ingredients: 2 cups mashed purple yam. 1/4 cup coconut milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1 cup rolled oats. 1/2 cup chopped pecans.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix mashed purple yam, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined. Add rolled oats and chopped pecans to the mixture, stirring until evenly distributed. Scoop mixture onto a lined baking sheet, forming bite-sized portions. Bake for 20-25 minutes or until bites are firm and lightly golden. Remove from oven and let cool before serving. Enjoy these delightful vegan purple yam bites!

Prep Time: 15 minutes

Cook Time: 25 minutes

Avon's Braque Francais

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Woodland Cookies feature chewy oats, rich chocolate chips, crunchy nuts, and sweet dried cranberries. These cookies are ideal for going on outdoor adventures or relaxing indoors with a cup of tea. With their earthy flavors, they capture the essence of the woods and are sure to please cookie lovers of all ages.

Ingredients: 1 cup unsalted butter, softened. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups rolled oats. 1 cup chocolate chips. 1/2 cup chopped nuts e.g., walnuts or pecans. 1/2 cup dried cranberries.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the brown sugar and granulated sugar in a large bowl until the mixture is light and fluffy. Next, add the vanilla extract and mix well. Then, add the eggs one at a time and mix well. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. Add the chocolate chips, chopped nuts, rolled oats, and dried cranberries, making sure they are spread out evenly in the cookie dough. Drop level tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. You can use a spoon or a cookie scoop for this. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Once the Woodland Cookies are cool, put them in a container that won't let air in to keep them fresh.

Prep Time: 20 minutes

Cook Time: 10 minutes

Dhundo

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This easy peanut butter fudge recipe can be made in just 10 minutes and is great for satisfying your sweet tooth. It tastes like peanut butter and is thick and creamy.

Ingredients: 1 cup creamy peanut butter. 1 cup unsalted butter. 4 cups confectioners' sugar. 1 teaspoon vanilla extract. A pinch of salt.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off. Put the peanut butter and unsalted butter in a bowl that can go in the microwave. For two minutes, stir the mixture every 30 seconds in the microwave until it is smooth and well mixed. Add the vanilla extract and a little salt, and mix well. Add the confectioners' sugar slowly, stirring after each cup, until the mixture gets thick and fudgy. Spread the peanut butter fudge mixture out evenly in the baking pan that has been prepared. Put the fudge in the fridge for about two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan and cut it into squares. Serve your Easy Peanut Butter Fudge and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

Technology With Mrs. Moriarty

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A traditional favorite of Chinese takeout gets a healthy makeover in this Paleo Cashew Chicken. It's made with simple, paleo-friendly ingredients and is flavor-packed. A simple and quick recipe that's ideal for a weeknight meal.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/2 cup cashews. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 small onion, diced. 2 cloves garlic, minced. 2 tablespoons coconut aminos. 2 tablespoons olive oil. 1 tablespoon arrowroot powder. 1/2 teaspoon ground ginger. Salt and pepper to taste.

Instructions: Add the ground ginger, arrowroot powder, salt, and pepper to a bowl. Apply the arrowroot mixture to the chicken pieces. In a big skillet set over medium-high heat, warm the olive oil. Add the coated chicken pieces and cook for 5 to 7 minutes, or until browned and cooked through. Take out and place aside from the skillet. Add a little more olive oil to the skillet if necessary, and then add the diced onion, red and green bell peppers, and minced garlic. Stir-fry the veggies for three to four minutes, or until they start to get slightly soft. Place the cooked chicken back in the skillet along with the veggies. To the skillet, add the cashews and coconut aminos. Stir-fry for a further two to three minutes, or until thoroughly heated and mixed. Enjoy your Paleo Cashew Chicken hot out of the oven!

Prep Time: 15 minutes

Cook Time: 15 minutes

Kennel Jikino Kensha Finland

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Cheese tortellini wrapped in a hearty meat sauce is a delicious treat. This traditional pasta dish is great for a cozy night in or a family dinner.

Ingredients: 1 package cheese tortellini. 1 lb ground beef. 1 onion, chopped. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1/2 cup tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Grated Parmesan cheese, for serving.

Instructions: In a large pot, cook the cheese tortellini according to package instructions. Drain and set aside. In a separate pan, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary. Add chopped onion and minced garlic to the pan with the ground beef. Cook until onion is translucent. Stir in crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together. Add the cooked cheese tortellini to the sauce, tossing gently to coat. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes

Nucsports

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This indulgent macaroni and cheese recipe combines the sweetness of butternut squash, the smoky richness of bacon, and the bold flavor of blue cheese. It's creamy, cheesy, and comforting, making it the ultimate comfort food for any occasion.

Ingredients: 1 butternut squash, peeled, seeded, and diced. 8 slices bacon, diced. 1 lb macaroni pasta. 2 cups blue cheese, crumbled. 2 cups shredded cheddar cheese. 4 cups milk. 4 tbsp butter. 4 tbsp all-purpose flour. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Preheat the oven to 375F 190C. In a large pot, cook the bacon until crisp. Remove from the pot and set aside, leaving the bacon fat in the pot. Add the diced butternut squash to the pot and cook until tender, about 10 minutes. Meanwhile, cook the macaroni according to package instructions until al dente. Drain and set aside. In the same pot with the butternut squash, add the butter. Once melted, whisk in the flour to make a roux. Gradually whisk in the milk until smooth. Cook until the sauce thickens, stirring constantly, about 5 minutes. Stir in the cheddar cheese until melted and smooth. Season with salt and pepper to taste. Add the cooked macaroni and crispy bacon to the cheese sauce, stirring until well combined. Fold in the crumbled blue cheese gently. Transfer the mac and cheese mixture to a baking dish. Sprinkle with extra blue cheese on top if desired. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top. Garnish with chopped parsley before serving.

Prep Time: 20 minutes

Cook Time: 45 minutes

Starwars The Force Is With You

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Indulge in the irresistible combination of peanut butter cups and marshmallow fluff with these decadent blondies. Perfectly chewy and loaded with flavor!

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, melted. 1 cup light brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup mini peanut butter cups, chopped. 1/2 cup marshmallow fluff.

Instructions: Preheat the oven to 350F 175C and grease a baking pan. In a bowl, combine melted butter, brown sugar, peanut butter, egg, and vanilla extract. Mix well. Add flour, baking powder, and salt to the wet ingredients. Mix until just combined. Fold in chopped mini peanut butter cups into the batter. Spread half of the batter into the prepared baking pan. Drop spoonfuls of marshmallow fluff on top of the batter. Cover the marshmallow layer with the remaining batter, spreading it evenly. Bake in the preheated oven for about 25-30 minutes, or until the blondies are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Allow the blondies to cool in the pan for a while before transferring to a wire rack to cool completely. Once cooled, cut into squares and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

2nd International Conference Social Sciences And Humanities

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A comforting and flavorful soup featuring Italian sausage, cheese tortellini, and fresh spinach in a savory broth.

Ingredients: 1 lb Italian sausage, casings removed. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 6 cups chicken broth. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon crushed red pepper flakes. 1 package 9 oz refrigerated cheese tortellini. 3 cups fresh spinach leaves. Salt and pepper to taste. Grated Parmesan cheese, for serving.

Instructions: Cook the Italian sausage in a big pot over medium-low heat until it turns brown. As it cooks, break it up into crumbles. Cut up some onion and garlic and add them to the pot. It will take about 5 minutes of cooking until the onion is soft and clear. Chicken broth, dried basil, dried oregano, and crushed red pepper flakes should all be mixed in. Bring everything together to a simmer. Put the tortellini in the pot and cook it for as long as the package says to, which is usually between 7 and 9 minutes. Add fresh spinach leaves to the tortellini after it's done cooking and cook for another minute or two until the leaves are wilted. Add salt and pepper to taste to the soup. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Blaire Hammond

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This recipe makes five different kinds of vegan inari sushi that are all very tasty and have different textures and flavors. This is a great plant-based sushi alternative for sushi lovers.

Ingredients: 10 pieces inari age fried tofu pouches. 2 cups sushi rice, cooked. 1 cucumber, julienned. 1 carrot, julienned. 1 avocado, sliced. 1/2 cup pickled ginger. 1/4 cup soy sauce. 1 tablespoon rice vinegar. 1 tablespoon sugar. 1 teaspoon sesame oil. 1 teaspoon sesame seeds. 1 nori sheet, cut into thin strips.

Instructions: Prepare the inari age according to package instructions. In a small bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, and sesame seeds to make the sushi seasoning sauce. Fill each inari age pouch with sushi rice, leaving some room at the top. Top each filled pouch with different combinations of cucumber, carrot, avocado, pickled ginger, and nori strips. Drizzle the sushi seasoning sauce over the filled pouches. Serve and enjoy your vegan inari sushi 5 ways!

Prep Time: 20 minutes

Cook Time: 0 minutes

Hello Taiwan

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For any event, these ice cream sandwich cookies are the best treat ever. The dessert is rich chocolate cookies squished between smooth, tasty ice cream. It will satisfy your sweet tooth. Great for gatherings, parties, or just enjoying a sweet moment.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Your favorite ice cream flavor about 2 cups.

Instructions: Preheat oven to 350F 175C. Line baking sheets with parchment paper. In a bowl, sift together flour, cocoa powder, baking soda, and salt. In another bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add dry ingredients to the creamed mixture until well combined. Roll dough into balls and place them on prepared baking sheets. Flatten each ball with a fork. Bake for 8-10 minutes or until set. Let cool completely on wire racks. Once cookies are cooled, scoop a generous amount of ice cream onto the flat side of one cookie. Top with another cookie, flat side down, to make a sandwich. Repeat with remaining cookies and ice cream. Serve immediately or wrap individually in plastic wrap and freeze for later enjoyment.

Prep Time: 20 minutes

Cook Time: 10 minutes

Hoping To Help

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The Rosemary Garlic Flank Steak with Blackberry Sauce tastes great with both sweet and savory foods. The steak smells great because of the garlic and rosemary in the marinade, and the tangy blackberry sauce makes it taste even better.

Ingredients: 1 lb flank steak. 2 cloves garlic, minced. 2 tbsp fresh rosemary, chopped. Salt and pepper to taste. 1 cup blackberries. 2 tbsp balsamic vinegar. 1 tbsp honey. 1 tbsp olive oil.

Instructions: Put blackberries, balsamic vinegar, and honey in a small saucepan and mix them together. After about 10 minutes of cooking over medium heat, the blackberries will break down and the sauce will get thicker. Put away. Set the grill or grill pan over medium-high heat to heat it up. Chop up rosemary, salt, and pepper, and put them in a small bowl. Cover the flank steak with olive oil. Then, use the garlic and rosemary mixture to cover both sides of the steak evenly. For medium-rare, grill the steak for about 4 to 5 minutes on each side, or until it's done the way you like it. Take the steak off the grill and give it a minute or two to rest. Against the grain, cut the steak into thin slices and serve it with blackberry sauce drizzled on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

Summer Breeze

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Delightful carrot cake flavors meet the chewy goodness of blondies in this recipe. The browned butter adds a rich nuttiness, while the carrots and warm spices bring in comforting notes of carrot cake. Perfect for a sweet treat any time of the day!

Ingredients: 1/2 cup 1 stick unsalted browned butter, cooled. 1 cup light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/2 cup grated carrots. 1/4 cup chopped walnuts or pecans optional.

Instructions: Set the oven to 350F 175C and heat it up. Grease an 8x8-inch baking pan and line it with parchment paper, leaving a little extra on the edges to make it easy to take off. When the browned butter has cooled, add the brown sugar and whisk them together until they are well mixed. Mix the egg and vanilla extract into the sugar and butter. Mix until it's nice and smooth. Mix the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. If you're using nuts, chop them up and mix them into the batter. Spread the batter out evenly in the baking pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Let the blondies cool all the way down in the pan on a wire rack after taking them out of the oven. When the blondies are cool, use the extra piece of parchment paper to lift them out of the pan. Cut them into squares after putting them on a cutting board. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Red Bowl Asian Cuisine

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This recipe for roasted spring vegetables with sausage is full of flavor and good for you. This is a great way to enjoy the fresh spring food while still eating keto-friendly. This dish is filling and healthy because it has both colorful vegetables and savory sausage.

Ingredients: 1 lb asparagus, trimmed and cut into bite-sized pieces. 1 pint cherry tomatoes. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 4 cloves garlic, minced. 4 tablespoons olive oil. Salt and pepper, to taste. 1 lb Italian sausage, sliced. Fresh parsley, for garnish optional.

Instructions: Preheat the oven to 400F 200C. In a large mixing bowl, combine the asparagus, cherry tomatoes, bell peppers, onion, and minced garlic. Drizzle with olive oil and season with salt and pepper. Toss to coat the veggies evenly. Spread the vegetables out in a single layer on a large baking sheet. Arrange the sliced Italian sausage over the top of the veggies. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and the sausage is cooked through, stirring halfway through cooking. Once done, remove from the oven and transfer to a serving dish. Garnish with fresh parsley if desired, and serve hot as a delicious and satisfying keto-friendly meal!

Prep Time: 15 minutes

Cook Time: 25 minutes

River Raisin Chorus

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Enjoy the fresh and vibrant flavors of a classic Greek salad with the creaminess of Greek yogurt dressing. It's a healthy and delicious option for a light meal or side dish.

Ingredients: 2 cups Greek yogurt. 1 cucumber, diced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1 cup Kalamata olives, pitted. 1/2 cup crumbled feta cheese. 2 tablespoons extra virgin olive oil. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Greek yogurt, minced garlic, lemon juice, and dried oregano should all be mixed together in a bowl. To make the Greek yogurt dressing, mix it well. Add salt and pepper to taste to the dressing. Put away. Cut up cucumber, red and yellow bell peppers, red onion into thin slices, cherry tomatoes in half, and Kalamata olives that have been pitted. Put all of this in a large salad bowl. Cover the salad with extra virgin olive oil. Add the salad ingredients and toss them to cover them with the oil. Pour the ready-made Greek yogurt dressing over the salad and gently toss to mix, making sure that the dressing coats all the ingredients. On top of the salad, crumble some feta cheese. Add fresh parsley leaves as a garnish. Serve right away as a cool Greek salad with a dressing made of creamy yogurt.

Prep Time: 15 minutes

Cook Time: 0 minutes

Wolfy Vart

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This Raspberry Trifle Parfait is easy to make and tastes great with fresh raspberries, creamy Greek yogurt, and crunchy granola. Awesome for a quick and tasty dessert!

Ingredients: 1 cup fresh raspberries. 1 cup Greek yogurt. 1/2 cup granola. 1/4 cup honey. 1 teaspoon vanilla extract. Whipped cream for topping.

Instructions: In a bowl, mix Greek yogurt with vanilla extract until well combined. In serving glasses, layer the bottom with a spoonful of granola. Add a layer of the yogurt-vanilla mixture on top of the granola. Drop fresh raspberries on the yogurt layer. Drizzle honey over the raspberries. Repeat the layers until the glass is almost full. Top the parfait with a dollop of whipped cream. Garnish with a few fresh raspberries and a drizzle of honey. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your Raspberry Trifle Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

Ntjournaal

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These baked cinnamon doughnuts are a healthier alternative to the traditional fried ones. They are soft, moist, and full of warm cinnamon flavor. Perfect for breakfast or as a sweet treat!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1/2 cup milk. 1 egg. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a doughnut pan. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, combine the melted butter, milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 10-12 minutes, or until the doughnuts spring back when touched. While the doughnuts are baking, prepare a cinnamon-sugar mixture by mixing 1/2 cup sugar and 1 tsp ground cinnamon in a shallow bowl. Once the doughnuts are done, remove them from the oven and let them cool for a few minutes. While still warm, dip each doughnut into the cinnamon-sugar mixture to coat it evenly. Place the coated doughnuts on a wire rack to cool completely. Enjoy your homemade baked cinnamon doughnuts with a cup of coffee or tea!

Prep Time: 15 minutes

Cook Time: 10 minutes

Susanne Kord