Milk & Cereal Donuts

I have fun one for today, you guys 😍

Dancing for Donuts | Cereal Milk Donuts

I think the best part about my job, well the blogging half at least, is getting to be creative in the kitchen! And let me tell you, it feels so good to have more time to do that now that I’m on my own.

I was working with Barbara’s Cereal on an Instagram post (yes, that was sponsored, but this isn’t!), and instead of just putting some cereal in a pretty yogurt bowl like I do so often, I wanted to do something a bit more out of the box! And, on brand, if you will😏

These donuts are insanely easy to make. The hardest part is probably just waiting for the cereal so soak in the milk, honestly.😂 I use Birch Bender’s pancake mix to make things easier, but you could probably use any other pancake mix that works for you! And just be sure to frost the donuts right before you’re ready to eat, otherwise the topping might get soggy.

Dancing for Donuts | Cereal Milk Donuts

Milk & Cereal Donuts

1/2 cup unsweetened vanilla almond milk

1/2 cup Barbara’s Honest O’s Honey Nut Cereal (plus more for topping)

1 cup Birch Benders Pancake Mix (I used their Original)

2 eggs

1 medium ripe banana, mashed

1/3 cup coconut sugar

2 tbsp vanilla protein powder

2/3 cup powdered sugar + 1 tbsp almond milk for the icing

  1. In a large bowl, add the almond milk and 1/2 cup of cereal. Let sit for 30 minutes.
  2. Preheat the oven to 350 degrees fahrenheit and grease a donut pan with coconut oil or ghee. Drain the cereal from the almond milk and add the milk, pancake mix, eggs, banana, coconut sugar and protein powder. Stir until well combined.
  3. Spoon the batter into the donut pan until almost full (just under the top of the mold. Bake for 11-12 minutes, or until firm to the touch.
  4. Let cool completely before using a butter knife to trace around the outside of the donuts. Using a spoon, carefully remove the donuts from the mold and place on a plate or cutting board.
  5. In a small bowl, stir together the powdered sugar and almond milk for the icing. Spoon the icing onto each donut one by one, immediately followed by placing the Honey Nut O’s on top, pressing firmly so they don’t slide.
  6. Serve immediately, or place in an airtight container *without cereal on top* until ready to eat. If you put the cereal on top and let it sit overnight, the cereal might get soggy!

*If you’d like to make these vegan, try using flax eggs and/or another banana in place of the eggs – I can’t promise the texture will be the same, though.

Dancing for Donuts | Cereal Milk Donuts

That’s it, y’all! I can’t think of a better reason to treat yourself to a donut than a Tuesday, you know what I mean?😉 Have a great one!

xo Jordan

Paleo CBD Thin Mints

Humpday calls for baking, am I right?!

Paleo CBD Thin Mints | Dancing for Donuts

Today’s recipe is a bit different than usual – I’m adding in CBD Oil🙈

Truth be told, I always felt weird trying CBD products. I don’t smoke, I never have, and the idea of it just seemed strange to me, even though I’d heard such amazing things about it in the wellness world. A friend actually recently told me I should try using CBD oil to ease some pretty severe back pain I’ve been experiencing, too.

I haven’t actually been using it regularly so I can’t attest to its ability to ease that pain, but I can tell you that the easiest way to get me to ingest something is to put it in a dessert😂 And, as you know, I’m not actually following a paleo diet, but after doing my bone broth cleanse last week with Osso Good Bones, I’m definitely trying to eat a bit more grain-free.

Oh, and p.s. my YouTube video on what I ate in a day while I was on the cleanse + my review of it is now live!

Paleo CBD Thin Mints | Dancing for Donuts

Paleo CBD Thin Mints

1 1/2 cups almond flour

1/3 cup cocoa or cacao powder

1/2 cup coconut sugar

1/2 tsp baking soda

1/4 tsp kosher salt

1 egg

2 tbsp vanilla bean ghee (or regular/plain!)

1 tsp vanilla extract

1 cup dairy free chocolate chips (I used Enjoy Life!)

scant 1 tsp peppermint extract

4 full droppers of Charlotte’s Web Mint Chocolate CBD Oil (feel free to omit!)

  1. Preheat the oven to 300 degrees fahrenheit and line a baking sheet with parchment paper (definitely do not try this without parchment paper since the cookies might stick!).
  2. In a large bowl, combine the almond flour, cacao powder, coconut sugar, baking soda, and salt. Then add in the egg, ghee, and vanilla. Mix well – it may take a few minutes for the dough to come together but then it’ll be very wet!
  3. Place a piece of parchment paper on the counter (also don’t skip this part!), place the dough on the parchment, and then add more parchment on top so the dough is in the middle. Use a rolling pin to roll the dough out as thinly as possible, to around 1/8 inch. Use a circular cookie cutter or the rim of a glass to make circles and carefully transfer them to the baking sheet.
  4. Bake for 28 minutes and let cool completely before making the chocolate mixture. Then, melt the chocolate chips in a microwave bowl in 30 second increments until completely melted. Add in the CBD oil if using and peppermint extract.
  5. Using a spoon, drizzle and smooth the chocolate over the top of each cookie and place back on the parchment to dry. Once the tops are all coated and dry, repeat on the bottom (I used less on the bottom than on the top, so just a thin layer will do!).
  6. Let cool completely before removing from parchment and store in an airtight container for up to 7 days. Or just dig in😉
Paleo CBD Thin Mints | Dancing for Donuts

Alright y’all, that is it for today! Let me know in the comments if you guys have ever used CBD oil before – I’m so curious to see if it’s truly worked for you!

xo Jordan

Gluten Free Almond Flour Cutout Cookies

If you’re still looking for something sweet to make for Valentine’s Day, I’ve got you covered!

Dancing for Donuts | Gluten Free Almond Flour Sugar Cookie Cutouts

These cutout cookies are legitimately INCREDIBLE, and they’re even on the healthier side, if that’s something you’re concerned about! The base is almond and coconut flour, and the only sweetener is 1/4 cup of honey. You can leave as is, but I find them to be sooo much better frosted! And yes, I know that adds sugar to them but hey, all we can do is our best, right?😂

The only other thing you need to know about these lil babies is that they’re actually better after the first day, which is why I’m posting this before Valentine’s Day. If you make them today, or even tomorrow, they’ll be perfect in time for celebrating!

Dancing for Donuts | Gluten Free Almond Flour Sugar Cookie Cutouts

Almond Flour Sugar Cookies

1 egg

1 tsp vanilla extract

1/4 cup honey

2 tbsp liquid/melted ghee (I use Fourth & Heart!)

2 cups blanched almond flour

1/2 cup coconut flour (I use Bob’s Red Mill for both flours!)

1/2 tsp baking soda

pinch of sea salt

For the icing: 2 cups powdered sugar, 2-3 tbsp water, 1-2 tsp pink pitaya powder (or drops of food coloring, but I’m trying to keep things natural!)

  1. In a medium sized bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
  2. In a larger bowl, whisk together all wet ingredients including the egg, vanilla, honey and ghee. Pour the dry ingredients into the wet, and knead with hands until fully combined. The dough may feel crumbly at first, but I promise it’ll come together!
  3. Form dough into one ball, wrap in plastic, and refrigerate for 30 minutes. When ready to remove dough, preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
  4. Once the dough has chilled, dust a clean counter space with coconut flour. Roll dough out to 1/4 inch thickness and cut out shapes. Bake cookies for 8-10 minutes, or until they start to brown. *Cookies won’t expand, so you can place them closely together!
  5. Let cookies cool for at least 30 minutes before frosting or removing from the baking sheet. While they’re cooling, whisk together the ingredients for the frosting. Using a knife or spoon, decorate the cookies with the frosting, or any other add-ons you’d like. *If the frosting feels too thick, add water 1 tbsp at a time, or if it’s too thin, add powdered sugar 1 tbsp at a time. Store in an airtight container.
Dancing for Donuts | Gluten Free Almond Flour Sugar Cookie Cutouts

Let me know if you guys make these!! I’m seriously obsessed with them, I think I was eating at least three a day last week…😅

xo Jordan

Keto Matcha Coconut Bliss Bites

Hey y’all!! I’ve got a reallyyyy good recipe comin’ atcha today and it’s for a super easy snack that also gives you energy, helps combat stress, and contains all kinds of healthy fats!

Dancing for Donuts | Keto Matcha Coconut Bliss Bites

I don’t know about you, but I am OBSESSED with matcha right now. I remember my college roommate and best friend used to rave about it (hi Sanaa!) and I never really understood why, but now it’s literally all I want! And if you follow me on Instagram, you also know how much I love green tea mochi…UGH, the best.

But! I wanted to create a healthier snack that gave me my matcha fix! When I tried to new Ancient Nutrition Keto Matcha mix that they sent over, I flipped out a little. This stuff is SO good and blends incredibly well – I seriously feel like I’m at a coffee shop drinking one of the $6 ones they all have😳 And no, I’m not getting paid to post this, I just really love it! This recipe is only 5 ingredients and it makes such a yummy snack or dessert to have on hand!

Dancing for Donuts | Keto Matcha Coconut Bliss Bites

Keto Matcha Coconut Bites

1 scoop Ancient Nutrition Keto Matcha (or 1 tbsp matcha powder)

2 tbsp maple syrup (I use the Brandless kind!)

6 tbsp almond flour

2 tbsp melted coconut butter/manna

1 1/2 cups unsweetened coconut flakes (I buy mine in bulk from Sprouts!)

Put all ingredients in a food processor or blender and pulse until fully combined. Roll into 1 inch balls and store in the fridge in an airtight container until ready to eat!

Dancing for Donuts | Keto Matcha Coconut Bliss Bites

Tell me, do you guys like matcha flavored things?! I don’t even know why it’s so good…it’s kind of subtle but when it’s sweetened a little bit, it’s magical!! Let me know if you guys decide to try these😊

xo Jordan

Pumpkin Gingerbread Donuts

Slightly sweet and spiced baked donuts perfect for Christmas morning!

Dancing for Donuts | Pumpkin Gingerbread Donuts

Listen, I know some of you might be done with pumpkin, but I for sure didn’t get my fix in the fall!

Besides, adding pumpkin to baked goods is really just a great way to add moisture and fiber without adding sugar or fat, since there’s enough of that in here, already😅 This recipe is hands down one of my favorites from the year and after getting an A+ from 6 other people who tried it, I’m feeling confident enough to share it with you all!

It’s not “healthy” so if you’re looking for that you can feel free to click away, but it is made with some more wholesome ingredients than other donuts and can be customized to your preferences! Keep scrolling for the recipe – it would make such a great breakfast for Christmas morning!!

Dancing for Donuts | Pumpkin Gingerbread Donuts

Pumpkin Gingerbread Donuts

1 1/2 cups whole wheat flour

1/2 tsp salt

1 tsp baking powder

2 tsp ground ginger

1/2 tsp pumpkin pie spice

1 cup pumpkin purée

1/3 cup melted Fourth & Heart Vanilla Bean Ghee (or regular ghee!)

scant 1/2 cup Swerve Sweetener (or brown sugar, coconut sugar, white sugar, etc.)

1 large egg, beaten

1/2 cup molasses

3 tbsp almond milk

coconut butter, for topping

1. Preheat the oven to 350 degrees fahrenheit and grease a donut pan with coconut oil spray (or whatever you prefer!).

2. In a large bowl, whisk together the dry ingredients including the flour, salt, baking powder and spices.

3. In a medium sized bowl, combine the wet ingredients including the pumpkin, ghee, sugar (whichever kind you’re using!), egg, molasses and almond milk.

4. Pour the wet ingredients into the dry and fold just until completely combined. Be sure not to overmix!

5. Spoon the dough into the donut pan, filling each mold almost to the top (these don’t rise too much). Bake for about 12-14 minutes or until firm, but still soft!

6. While the donuts are cooling, melt coconut butter in 15 second increments. Drizzle or coat the donuts, then dig in!

Dancing for Donuts | Pumpkin Gingerbread Donuts

Hope you’re all having a great last week before holiday vacations!!!

xo Jordan

Chocolate Almond Butter Protein Fudge

Dancing for Donuts | Chocolate Almond Butter Protein Fudge

I’m back today with quite possibly the easiest, tastiest chocolate recipe ever! I made this a few weeks ago and put the recipe on Instagram, but I wanted to share it here, as well😊

This recipe combines 6 ingredients to form insanely delicious discs of chocolate that are actually satisfying because of the protein, so the portion control is kind of built right in! I also used silicone baking cups, which I SWEAR by you guys, but you could also totally just use regular muffin cups, Dixie cups, or just make it in one big rectangle and crack into it to make a bark!

Chocolate Almond Butter Protein Fudge

1/8 cup coconut oil

1/8 cup + 1 tbsp coconut butter (or more coconut oil!)

2 tbsp cocoa powder

1/4 cup creamy almond butter <– use code ‘dancingfordonuts’ for 15% off!

1/4 cup chocolate protein powder (I used Tone It Up!)

1 tbsp maple syrup

1. In a microwave safe bowl, melt together the coconut oil and coconut butter.

2. Add the cocoa powder and stir well before adding the creamy nut butter, protein powder and maple syrup.

3. Once completely combined, spoon into silicone baking cups (I did about 1 tbsp each). Refrigerate at least 30 minutes before eating (or freeze for 15) and store in the refrigerator for up to a week!

Sorry for such a short post today!! Things have been busy over here with the holiday season, but I appreciate you sticking with me. Have a great rest of your week!!

xo Jordan

10 Recipes I Plan On Making This Autumn

Friends! Fall is…still not here in LA yet, sadly…but I will continue to light my scented candles and buy baby pumpkins until it is!

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

One of the things I do every fall in LA, when I get the most homesick for NY, is make all the autumn-y, cozy foods I can. I wanted to put together this list partly for myself, to keep track of all the things I want to make this season, but also for you in case you need a little comfort food, too!

2-Ingredient Pumpkin Donuts – First up is my pumpkin donuts (pictured above!). This one is at the top of this list for a reason, you guys. I’ve brought these to countless parties and friends, and they are a friggin’ HIT. Plus, they’re 2-ingredients. You really can’t beat that.

Butternut Squash Mac And Cheese

Butternut Squash Mac and Cheese – Like, can we just talk about the bacon on there fore a second?!?! Jeeeeez 😍😍😍

Dancing for Donuts | Slow-Cooker Pumpkin Maple Granola.

Slow-Cooker Maple Pumpkin Granola – This is one of my favorite things to make in the fall, it makes the house smell amazing!! And it’s seriously SO easy. I usually eat the whole mason jar with my bare hands before I can even sprinkle it on my yogurt…

Healthy Apple Muffins

Healthy Apple Muffins – You know me, I loooove pumpkin, but I think I love apples even more. I want to make these so badly!

Dancing for Donuts | Easiest Pumpkin Pie Crescent Rolls for an Immaculate Thanksgiving

Pumpkin Pie Crescent Rolls – THESE. Listen, if there’s one thing you make for a holiday gathering this year, please make these because they’re freakin’ AWESOME. I made them last year for a campaign, and ended up making them three more times before the holidays were over. They’re a crowd-pleaser!

Creamy Pumpkin Spaghetti

Creamy Pumpkin Spaghetti with Garlic Kale – If this doesn’t look like the best dinner to pair with a glass of red and an episode of The Handmaid’s Tale, I’m not sure what is.

White Bean Pumpkin Hummus

White Bean Pumpkin Hummus – I’m obsessed with all the recipes on this blog, but this one is definitely one I must make asap. It’s so few ingredients, but looks like the perfect thing to pair with pita chips or veggies!!

Butternut Apple Chicken Salad

Fall Harvest Kale Salad – As you know, I’m trying to have one salad a day. It’s pretty hard unless you plan ahead or buy it out, but I’m thinking that if I made this, I’d want to eat it three times a day.

Dancing for Donuts | 5-Ingredient Slow-Cooker Chili.

5-Ingredient Slow Cooker Chili – Apologies for the awful photo, this is a super old recipe, but it’s one I make at least once a month each fall/winter!! It’s healthy, easy, and makes a ton, so it’s great for lunches at work or low-key dinners!

Fall Harvest Kale Salad

Butternut Apple Chicken Salad with Maple Dressing – Aaaand one last salad, since I literally was just talking about how tight my jeans were on Instagram, and think that maybe I should try to amp up the greens. Hence the salad-a-day goal mentioned earlier🤣

Well, that’s it for today friends! Let me know in the comments if you’re planning on making any of these! I’m pretty sure I’m going to make that pumpkin hummus like, tomorrow! Have a very Happy Halloween!!

xo Jordan

The Ultimate Vegan Mac N’Cheese

Autumn calls for comfort food, don’t ya think?

Dancing for Donuts | The Ultimate Vegan Mac N'Cheese

I recently made this vegan mac n’cheese for a giveaway with Spudsy Foods (I mentioned them in my September favorites!) and knew I had to share the full recipe on here with you guys. It’s quite possibly the easiest sauce to make – it comes together in a blender with minimal chopping – and is fantastic with any kind of pasta, although I rarely eat anything other than Banza’s chickpea pasta these days!

The “cheese” part of the sauce comes from Nutritional Yeast, which is basically a vegan supplement for Vitamin B12 and protein that happens to have a delicious cheesy flavor to it. The creaminess of the sauce comes from the soaked cashews and veggie broth, and then there’s some garlic and paprika in there too, for extra flavor! I topped this dish with Spudsy’s BBQ Sweet Potato Puffs, but you could easily just use regular bread crumbs or panko flakes!

And one last thing I’ll say: this dish even passed the bf test, which for me is a HUGE win since mine doesn’t particularly love the idea of “healthy” versions of things😂

Dancing for Donuts | The Ultimate Vegan Mac N'Cheese

The Ultimate Vegan Mac N’Cheese

your favorite pasta, cooked according to the directions

1/2 cup cashews soaked in water for at least 3 hours (or overnight)

2 tbsp nutritional yeast

1/2 cup veggie broth

1/3 cup non-dairy milk

1/2 tsp paprika

3-4 cloves garlic

3/4 tsp salt

1/2 cup crumbled Spudsy Sweet Potato Puffs (or breadcrumbs)

1. Cook pasta according to directions and while boiling, make the cashew cheese sauce below.

2. In a blender, add the soaked cashews (drained), broth, milk, nutritional yeast, paprika, garlic and salt to a blender or food processor. Blend until smooth. *If you need to add a little bit of liquid, add either more broth or water tbsp by tbsp – a little goes a long way!

3. Add the sauce to the drained pasta and keep over low to medium heat to warm the sauce.

4. Spoon the mac n’cheese into bowls or ramekins and top with the breadcrumbs or crumbled Spudsy puffs. Enjoy right away or bake in the oven at 300 degrees fahrenheit for 5-10 minutes. 

*Store leftover cashew cheese sauce in an airtight container for up to 3 days*

Dancing for Donuts | The Ultimate Vegan Mac N'Cheese

Well, that’s it for today!! Have you guys ever made vegan versions of your favorite foods? I’m not vegan, as you know, but I love this idea of re-vamping some of my meals to be more plant-based!

xo Jordan

Grandma Dottie’s Mandel Bread

My grandma was a fighter.

Dancing for Donuts | Grandma Dottie's Mandel Bread

She was the sassiest person I know, my biggest supporter, she always spoke her mind (and said things like, “don’t let the door hit you in the ass on your way out,”), and she made a mean batch of mandel bread.

Earlier this week, my mom said to me while she was standing in our kitchen, “all i want to do is bake. This is my happy place,” and after a few hours of mixing & kneading dough, she told me that she had more energy that she’d had in days. We ate a few pieces of mandel bread together (kind of like biscotti, but better!) and remembered my grandma.

And THAT is the power of baking, cooking, and food in my opinion. It’s the memories, its ability to bring people together, and joy that comes from a good recipe, even when you thought there was no joy to be felt. So grandma, this one’s for you.

Dancing for Donuts | Grandma Dottie's Mandel Bread

Grandma Dottie’s Mandel Bread

1/2 cup vegetable oil

3/4 cup sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 cup mixed nuts and raisins

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a large bowl, mix together the oil and sugar. Then add the eggs and vanilla, and mix until fully combined. Fold in the flour, baking powder and nuts.

3. Flour the bottom of a baking pan and pour dough into an even layer in the center of the baking sheet (about 1/2 inch thick) *it won’t cover the whole pan, not even close!

4. Bake for 30 minutes then remove from the oven. Slice into 1 inch thick bars (like biscotti) and flip. Bake for another 10 minutes.

5. Let cool and store in an airtight container for up to 5 days – or eat them immediately with a loved one and remember how important family is, how lucky we are to have good people in this world that support us, and how precious life is.

Dancing for Donuts | Grandma Dottie's Mandel Bread

^ Wasn’t she the CUTEST?! Best grandma ever, I’m telling you. And shoutout to my brother for capturing these moments!

xo Jordan

2 Chocolate Recipes for Your Raging Sweet Tooth: Chocolate Cookie Cups & Spiced CBD Truffles

I’m going to share something with you and if you know me at all in person, it probably won’t come as much of a surprise…

Dancing for Donuts | 3-Ingredient Chocolate Cookie Cups with Emmy's Organics

But I literally eat dessert every single night. If we’re being honest here, I probably eat dessert multiple times a day, but most days I try to limit it to once😅

I used to bake a lot, like a whooole lot, and since I’m no longer an athlete for my day job, I’ve had to cut back a bit. That being said, I’ve found some other ways to make treats for myself without going HAM on a loaf of banana bread or eating 6 cookies at once. These days, I’m trying to make desserts that are slightly less sweet (so I can work on curbing my sugar addiction…) and also don’t tempt me to eat the whole batch at once. Luckily I live with my boyfriend, which means I always have someone who can share with me😊

The good thing about the following two recipes is that 1) there’s portion control built into the first one (since you can actually make them one at a time!) and 2) the CBD truffles actually aren’t super sweet, so you’d probably want to stop after a couple, anyway. Both are delicious, insanely easy to make, and not a ton of ingredients. The first is definitely sweeter, and definitely less healthy, but so worth every calorie (we don’t count those here) and the second has a little twist with some CBD coconut oil, although you could easily swap that out with regular! For more on the benefits of CBD, head here.

And now, onto the recipes!🍫

3-Ingredient Chocolate Cookie Cups

2 cups chocolate chips (regular or vegan!)

2 tbsp 4th and Heart Vanilla Bean Ghee (or coconut oil or regular ghee!)

4 Emmy’s Organics Cookies (or your favorite soft cookie/cookie dough)

1. In a microwave-safe bowl, heat the chocolate chips with the ghee in 30 second intervals until completely melted (mine took about 75 seconds!)

 2. Pour a tbsp or so of melted chocolate into silicone cups and pop in the freezer for about 10 minutes to harden.

3. Take your cookies and using using your hands, form into little discs that will fit into the silicone cups (I halved each Emmy’s Organics cookie and it was the perfect size). Press those into the hardened chocolate until they form a nice even layer.

4. Pour another tbsp or so of chocolate on top, put them back in the freezer for another 10, and then dig in!! 

Dancing for Donuts | Spiced CBD Truffles

Spiced CBD Truffles

(inspired by this recipe)

1/2 cup CBD Golden Spice Coconut Oil (or regular coconut oil + 1/8 tsp each cinnamon, turmeric & cardamom)

1/2 cup dark cocoa powder or cacao powder (I did half and half!)

5 tbsp honey or maple syrup

pinch of sea salt

1/4 cup raw, shredded coconut (the unsweetened kind!)

1/2 tsp cinnamon

2 tbsp coconut sugar

1. Melt the coconut oil in the microwave (should take less than 30 seconds) and stir in the cocoa & cacao powders, liquid sweetener and sea salt until smooth.

2. Place the bowl in the fridge for at least an hour, or in the freezer for 20 minutes until it hardens to a ganache-like consistency.

3. While the chocolate is in the fridge, make the truffle coating by mixing the coconut and spices in a small bowl or on a plate.

4. When the chocolate has hardened, form small 1/2 inch or so balls with your hands. Then, coat in the balls in the spice, coconut & sugar mix.  *This step is messy, just fyi! I’d definitely do it near a sink 🙂 

5. Let harden again in the fridge until ready to eat. Store in an airtight container for up to 5 days.

 

For more quick & easy recipes or meal idea, be sure to follow me on Instagram!

Have a great rest of your week😊

xo Jordan