Curried Two Potato Soup

Yup, it’s cold!

I wanted soup and only had one fairly large sweet potato.  I didn’t think that would be enough to make a good pot of soup with so I grabbed a couple of medium sized white potatoes I had and used them too.

WHAMMO…..Two potato soup!

I added some curry, turmeric and some cayenne pepper just to add some more heat.

I must say, this soup turned out better than I had anticipated…so I thought I’d share it with you all.


  • one medium sized sweet potato
  • two medium sized white potatoes
  • half a white onion, sliced
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tbsp curry powder (make this a healthy dose to make sure the potatoes are covered)
  • 6 cups of water or broth (I used water this time and it was very thick and creamy anyhow)
  • dash of salt and pepper
  • 1/2 tsp cayenne pepper



  1. In a large pot, put in your olive oil on medium heat.
  2. Cut up the onion and put into the heated oil. Stir and cook to soften the onion.
  3. Once the sweet potato and white potato are peeled and cubed, toss them into the pot with the onions.  Stir to combine with the onions.
  4. Put in the spices.  Stir and coat the potatoes.
  5. Cook and stir for another 5 minutes on medium heat.
  6. Add in the water or broth. Stir.
  7. Continue to cook on medium/high until a smooth boil.
  8. Turn heat down to low/medium and cook until the potatoes are soft. This took about 20 minutes.  I also like to leave the lid off for this part to evaporate a little water if I think there is too much.
  9. Once the potatoes are cooked, take off heat.
  10. Let is cool a bit before using immersion blender or pouring into a blender to smooth out the chunks of potato.

All that is left now is to make a yummy piece of toast or bagel (that is what I had last night) and enjoy.  The little kick of cayenne will definitely keep the heat going.

Hope you all enjoy this souper easy recipe!  Doh!

sweetpotato soup


Fast and Easy Quinoa Salad

Now for something Fast & Easy!


Salad people.  I’m about Salad!

We are always looking for something fast for dinner through the week.  You get home from work and have somewhere to be in an hour…what do you make?  Also, what can you make that you can take for lunch tomorrow too?

Quinoa-Black Bean-Mango Salad


  • 1 cup quinoa
  • 1 mango
  • 1 can black beans
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • salt to taste
  • 1 cup chopped greens of your choice (today I used Arugula)
  • 1/2 English cucumber


  1. Cook the quinoa as usual.  I put 2 cups of water on to boil. Then put in 1 cup of quinoa and turn down the heat to low and cover.  Cook for about 13-15 minutes. Take off the heat and fluff up with a fork.
  2. Chop up the mango in small pieces and the cucumber and the greens
  3. Drain and rinse well your black beans
  4. Mix it ALLLL UP!
  5. Then I put in the lime juice and oil and salt to taste.

Now you can eat it all right away but I kind of like it better cold so it is the perfect lunch for tomorrow as well!!



Roasted Red Pepper and Tomato Soup

It’s creamy but not!

I love a creamy tomato soup and I love roasted red peppers.


I don’t want to add cream or milk to the soup so I thought….what about cashew cream?

Admitedly I haven’t worked with cashew cream very much but it was incredibly easy.  Simply soak the raw cashews for a good couple of hours.  Put them in your blender or a pulsing food processor and blend until you get a smooth creamy consistency.

This Roasted Red Pepper and Tomato soup is deliciously creamy with adding the cream!

Give it a try and let us know what you think!


  • 2 red peppers
  • 1 onion
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1/2 cup raw cashews-soaked
  • 2 cans stewed tomatoes
  • 1 cup vegetable broth
  • 1/4 cup almond milk – unsweetened.
  • a pinch of chili flakes
  • salt and pepper to taste



  1. Roast the garlic, onions and red peppers with the olive oil at 350F for about 30-40 minutes
  2. Pulse the cashews once they are soaked to get a creamy consistency.
  3. In a large pot, after the red peppers are roasted, pour in the tomatoes, red peppers, onions and garlic.  Add in the cashew cream and chili flakes and salt and pepper.
  4. Bring to boil on medium heat.
  5. Cover and simmer for 15-20 minutes
  6. Take your immersion blender or pour into blender to pulse until all the chunks are smoothed out.  You’ll get a souper creamy consistency.
  7. Pour back into your big pot and add the almond milk
  8. Heat for another 5-10 minutes and stir.


I had mine with some crackers but hey…the best combo is the old grilled cheese…you can make it a vegan grilled cheese to keep this meal completely dairy free too!


Three Potato Soup!

One potato. Two potato. Three potato. Soup!

This soup has sweet potato, new white potato and a red pototo to give a super creamy consistency.  Fresh rosemary and a dash of cayanne pepper to add an extra kick!



1 Sweet potato.

2 medium new white potato

2 medium red russet potato

1 spanish onion

2 sprigs of fresh rosemary-taken off stem

1/2 teaspoon of sage

1/2 teaspoon of cayanne pepper

2 cloves of garlic-minced

2 teaspoons of coconut oil

salt to taste

3 cups of vegetable broth

4 cups of water


  1. Peel and cube all the potatoes. Dice the onions.
  2. In a large pot, put in the coconut oil and diced onions on medium heat.
  3. Let the onions cook for a couple of minutes and then add the garlic.
  4. Cook until the onions are translucent
  5. Add the potatoes and stir thoroughly.
  6. Cook for 5 minutes
  7. Add the broth and water and rosemary and spices.
  8. Bring to boil.
  9. Cover and turn heat to medium/low and let simmer for about 20 minutes or until the pototoes are cooked.
  10. Take off heat and use an immersion blender or let cool a bit and pour into blender to cream the soup to desired creaminess.

Make a piece of toast and pour a bowl of soup!

We were so happy on how this soup turned out.  It was creamy, hearty and just the right amount of spice to warm you through and through!

Soul-Soothing African Peanut Stew – from Oh She Glows Cookbook

Get ready for Soup Month! Today is the last day of January so I thought I’d share one of the best soup recipes we’ve had on our blog. From Oh She Glows, check out this reblog of African Peanut Stew 🙂


During my first year at university I worked in the food services dept as a liaison between students and staff relaying complaints to the food managers to improve the quality of choices offered. On a tour of the kitchen I noticed a new dish they were trying called African Peanut Soup. Growing up I adored my peanut butter and jam sandwiches on my Mother’s homemade bread. I was initially put off by the idea of tomatoes and spicy chilis mixed in with my beloved peanut butter. Boy, was I mistaken! The soup was more of a thick, creamy broth with just enough spice to balance the acidity of the tomatoes. I was a fan from the first taste. Let us take a glimpse at a bit of history on how this soup came to be associated with West Africa.

In Africa peanuts are called ‘groundnuts’; a legume from an annual…

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Butternut Squash Soup-Vegan

We’re half way through January!

The winter hasn’t been too bad so far but still leaves us craving for some hot food! What is better than a steamy, hot bowl of soup on a cold day?

I was growing tired of making chilli and had picked up a butternut squash from the market last week.  I thought of roasting it and making a rice bowl, but after a training run left me cold for the afternoon, I wanted a big bowl of soup and a toasted piece of rye bread to fill me up.

This was a total ‘wing it’ recipe that just happened to turn out good enough to share.  I guess the only thing I would change, depending on your taste, is the amount of salt.  I don’t typically salt anything, so for me, the salt I added was enough, but you could probably add more if you like a little more in your soup.


  • One medium sized butternut squash.  Peeled and cubed.
  • One Spanish onion.  Diced.
  • 1/2 red pepper
  • 8 cups of water or veggie broth.  You could probably use some coconut milk for a portion of this for a more creamy type soup.
  • 1 teaspoon of Garam Masala
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon of cinnamon
  • 2 teaspoons of coconut oil
  • Salt and pepper to taste.


  1. In a large soup pot, on medium heat, put in the coconut oil to melt.  Add in the cubed squash, onion and pepper.
  2. Heat on medium until the onion becomes translucent. Probably about 5-10 minutes.
  3. Add in the spices. Heat for another 3-5 minutes.
  4. Add in the water or broth and/or the coconut milk.
  5. Bring to a boil with the lid off.
  6. Once boiling, put the lid on and turn down heat to low/medium; just to simmer.
  7. Simmer for about 30 minutes or until the squash is soft.
  8. Turn off the heat.
  9. I like to leave it cool for 15 minutes or so before I take the immersion blender to it.  You can leave the soup chunky if you prefer as well.

This recipe is souper easy!  See what I did there…;)

Truly easy and full of flavour.  Enjoy it with your favourite crackers or toast to warm you up on a cold day.  I threw a couple of walnuts in for a crunch and a dash of cinnamon because, I can’t get enough cinnamon!


Sweet Potato Chocolate Chip Cookies

I know what you’re thinking…she’s lost her mind.

You may be right about that but I am telling you that these are delicious.

Sweet Potato Chocolate Chip cookies!

We have made sweet potato cookies in a previous blog post and although really good, they are more of a spice cookie.  Reminiscent of pumpkin pie type flavour.  This new recipe is a twist on an old fave.  who doesn’t like a chocolate chip cookie?  The sweet potato just gives it that little bit of extra flavour and acts as some moisture in this vegan recipe.

We made them gluten free but they will work with other flours as well if you don’t want or need to make them that way.


  • ½ cup vegan butter
  • ½ cup sugar (we used Organic Demerara sugar)
  • 5 tbsp sweet potato puree
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 ¼ cups brown rice flour
  • 1 tsp baking powder
  • 1 cup chocolate chips
  • ¼ tsp salt


  1. To make the sweet potato puree, we just cut the potato up into large chunks.  Maybe 6 pieces from 1 large potato.  Then, we steam it over boiling water for 15-20 minutes until it becomes soft.  Let it cool before handling it.
  2. Put the butter into a large mixing bowl (either for a stand mixer or a large bowl that you can use a hand mixer with) and the sugar. Mix until fluffy.
  3. Put in the maple syrup and the sweet potato that you have measured out.  Mix again until combined completely.
  4. Adding in the flour and baking powder is next but make sure you mix as you add until all blended.
  5. Add in the chocolate chips and mix.
  6. Preheat oven to 350F
  7. Line the pans with parchment paper and scoop out with a teaspoon.  Form into balls and flatten with spoon or fingers.
  8. Bake for 10-12 minutes
  9. Cool on rack



I know this sounds totally crazy but seriously try them out!  Moist chocolatey cookies….not really like Mom used to make but pretty darn good!


Simple Roasted Butternut Squash Soup

Soup season! I had to reblog this one from Nourished Peach. This blog is chock full of some really awesome recipes and this is definitely one I will try out. Simple and delicious. Eating well doesn’t have to be time consuming…that is a myth. Enjoy!



Heres the deal, you guys. I’m going to be frank with you. I am getting lazy. Like LAAAAZZZZYYYY. Yes, you can still count on me to get a decent dinner on the table most nights…but man, I’ll find a shortcut. Now don’t get me wrong..I love a good Sunday spent in the kitchen…but these weeknights are all about saving time.

I feel like life has progressively taken me to this place of minimal effort. And yes, the weather these days must have something to do with it, too. But it used to be, you know, pre-kids, I was putting hours into dinner. Hours. Meticulously dicing, pureeing, grinding, whatever it took to make the food absolutely delicious. Then one kid…two kids..came along and it has gradually shifted from hours of effort to literally strategizing how I can get this meal on the table as quickly as possible. What shortcuts can I…

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Spicy Black Bean Burgers

Hey just because the official burger season may be coming to an end, doesn’t mean you can’t eat a good burger still!

Val was feeling the need for some burgers and came up with some delicious, spicy black bean burgers.  The recipe is easy and they were amazing!  For sure will satisfy that burger craving.

Spicy Black Bean Patties

4 servings


  • 1/2 cup canned black beans, rinsed and drained
  • 454 grams of extra-firm tofu (drained well, pat dry with paper towels)
  • *1 egg
  • 1/2 cup rolled oats
  • 1/4 cup tomato puree
  • 2 cloves of garlic
  • 1/2 cup parsley, finely chopped
  • 1/2 tsp chili powder
  • pinch cayenne pepper
  • 1/4 tsp sea salt
  • smoked paprika, tomato and avocado for garnish
  • Grape seed or coconut oil for cooking

*For a Vegan option use a chia or flax egg (1 tbsp flax or chia soaked in 2 1/2 tbsp of water-let sit for 5 minutes before adding)



  1. Drain the tofu and pat dry with paper or cotton tea towels. Try to remove as much water as you can. Crumble the tofu into small pebble sized pieces and set aside.
  1. Add black beans, egg, oats, tomato puree, garlic, parsley, chili powder, cayenne and sea salt to a food processor and pulse until fairly smooth. I like to leave a little bit of texture here.
  1. Add the crumbled tofu to the black bean mixture and portion into 4 X 1 inch patties.
  1. Heat 1 1/2 tbsp grape seed oil or coconut oil on medium high heat, add the patties and cook for 5 minutes per side or until golden brown. Sprinkle with paprika if desired.
  1. I serve these patties on top of stir-fried greens and grape tomatoes. You may also serve them on a gluten-free bun with sliced tomato and avocado or wrapped in a collard leaf with a tahini garlic dressing.

The recipe is super easy to do and very flexible for dietary needs.  Easy to make vegan or gluten free and just as yummy either way!


Hope you try out the Spicy Black Bean Burgers!  Let us know how they turned out for you.

Granola for a Sunday afternoon

It is another grey and dreary spring afternoon here and I like to take this opportunity while I am sequestered to the indoors to make some granola for the week.  This granola recipe is very simple and you really can add other stuff to make it more to your taste.  Enjoy it on top of yogurt, on applesauce, or top off your morning oatmeal with it.  I bring it in a small plastic container for a mid morning snack at my desk at work.


1/3 cup of peanut butter, crunchy or smooth.  I like the natural pb but you can use whatever you like.

1 tbsp almond butter

1/3 cup maple syrup

tsp vanilla

2 1/2 cup oats.  Just use regular oats, not the quick ones.  I use the gluten free ones, just because I have to here at my house, but regular oats are just fine if gluten isn’t an issue.

1/2 cup almonds, raw

1/2 cup walnut

1/2 cup sunflower seeds, not roasted

1 tsp cinnamon

1/2 cup of chocolate chips


  1. In a small pot, put the peanut butter, almond butter, vanilla and maple syrup on low.
  2. Heat up the mixture until smooth.
  3. In a large bowl add in the oats and nuts and cinnamon. Mix.
  4. Pour the heated peanut butter mix on the oats and stir until coated.
  5. Put onto a cookie sheet with parchment into a 350F oven
  6. Bake for 15 minutes, then stir.
  7. Bake another 15 minutes and take out and stir.
  8. Let cool before adding in the chocolate chips.
  9. You can also add raisins or any dried fruit but wait until the end.
  10. Store in a dry, air tight container.


What’s for dinner? Rice Bowls!

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Not sure what to make for dinner?  There is always the old stand by of pasta but sometimes, you just want something different, with different flavours.  This rice bowl recipe is very simple to make and you can pack a whole bunch of veggies into it.  This recipe we stir fry the veggies but I have made some that keep the veggies raw.


1 cup rice (brown, basmati, jasmine, white)

1 large carrot-chopped

1 onion-diced

2 tsp garlic powder

half cup of broccoli-chopped

3-4 chopped mushrooms (we used cremini)

1/2 pepper (red, green, orange, yellow…doesn’t matter)

1 cubed, roasted sweet potato (I had these from the day before so I threw them in!)

handful of baby spinach.

**these were the veggies we used this time but hey, whatever you have in the fridge will do.  Zucchini, tomatoes, eggplant, bok choi, really doesn’t matter how many veggies you pack into this.

half a brick of firm tofu-pressed and cubed.

2 tbsp olive oil

1/3 cup soya sauce

2 tbsp maple syrup

a few squirts of hot sauce if you like.

salt to taste.

A few slices of avocado to top it off.


  1. Cook rice as directed. Set aside
  2. Chop up veggies.
  3. Heat large skillet with olive oil on medium.
  4. Put onions in first.  Let them cook 3-5 min on their own.
  5. Put in the mushrooms and the tofu.
  6. Cook and stir until tofu starts to get a brown coating on the sides. Stir to ensure that all the sides get browned.
  7. Throw the garlic powder in and all the other veggies, except the spinach.
  8. Cook for 5-8 minutes until veggies are tender.
  9. Mix the soya sauce and maple syrup together and pour over veggies.
  10. Coat the veggies and then throw the spinach in too.  Give it a mix.
  11. Here you could also put in some nuts like cashews or almonds.  That would add a nice crunch to it.
  12. In a bowl, put in a serving of rice, then top it with a good spoonful or two of the veggies.
  13. We also put some sliced avocado on it to top it off!

The hot sauce can be added as you cook or after the fact on top of everything. It is a fast and super good meal.  The left overs are great for lunch too!

Let us know if you try it out and what you added to make it your own!

Super Simple Oat Cookies!

Val was in baking mode this week!  And she tried out a recipe for Simple Oat Cookies.  She made a few tweeks (she added chocolate!) and shared them with us 🙂

Nothing like the smell of fresh baked cookies.  These are super easy and super good.  The recipe was taken out of Deliciously Ella, by Ella Woodword.


3 large, ripe bananas

4 heaping tablespoons of almond butter

4 tbsp maple syrup

1 tbsp coconut oil, plus extra for greasing the pan

2 1/4 cups oats


1/4 cup mini chocolate chips or cacao nibs

1 tsp pure vanilla


  1. Preheat oven to 400 F.
  2. Peel the bananas and place them in a large mixing bowl. Mash them with a fork until they are smooth.
  3. Add the almond butter, coconut oil, maple syrup and the vanilla to the bananas and mix well until a sticky mix forms, at which point, stir in the oats. Mix until evenly mixed then fold in the chocolate chips.
  4. Once the oats are totally covered and nicely sticky, grease a baking sheet with coconut oil and then
  5. scoop heaping tablespoons of the mixture onto the tray, using your hands to spread them out into cookie shapes. They should be nice and thin so that they become crunchy.
  6. Once all the cookies are on the sheet, place it into the oven and bake 18-20 minutes, until the cookies begin to turn golden brown.
  7. Remove the cookies from the oven and allow to cool for about 5 minutes before enjoying.
  8. Store in an airtight container at room temperature.

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The cookies have a nice crispy outside and a yummy chewy inside.  Give them a try and let us know how they are!  Or if you change it up and add stuff to them, we would love to hear it.

Comfort Foods – Vegan Mac and Cheese.

Winter is upon us and the need for comfort food is strong.  With the desire to stay healthy but also satisfy the comfort food cravings, I decided to give a vegan mac and cheese a try.

This recipe is super easy absolutely delicious.  A great one to try if you have kids that won’t eat a lot of veggies because you really can hide some in this without them noticing!

one package of pasta (we use brown rice pasta to make it gluten free)

1 large sweet potato

2 large carrots

1 onion

*optional to add zucchini too!

3 cups water

1/2 cup nutritional yeast

1/4 cup of shredded vegan cheese

3/4 cup of bread crumbs

1 tablespoon garlic powder

salt and pepper to taste

In a large pot, cook the pasta according to the directions. Rinse and leave aside.

In a large pot, put the sliced carrots and cubed sweet potatoes and the water in.  Boil for 5-7 minutes, add the onion and zucchini.  Boil for another 5-7 minutes until the veggies are soft.

Now, you can use a blender but be very careful, or use a submersion blender right into the pot.

I like to use the submersion blender for this part.  Blend the veggies along with the water that is in the pot until smooth.  Then add the nutritional yeast and spices.  Blend to combine.  Then I put in the vegan shredded cheese and mix until melted.  It usually melts without having to go back on the stove, just from the heat of the mixture.  The shredded cheese gives it that little extra cheesiness.

Heat the oven up to 350F.

Put the cooked pasta into a casserole dish.  Pour the cheesy mixture over it and mix to cover all of the pasta.  Make sure every piece has the cheese mixture on it.  Spread it out evenly in the dish and then cover with the bread crumbs.  You can use gluten free bread crumbs and it works just as well.

Bake for 15-20 minutes until you get a nice crunchy crust.

Snuggle up on the couch with a blanket and a book and a bowl of the cheesy goodness!  This will warm you up!

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Vegan Christmas Cooking with Doug McNish

Last week Val and I had the pleasure of attending a cooking class with Vegan Chef, Doug McNish.  We had attended a demonstration by Doug back in the fall at a local grocery store when he was promoting his book, Vegan Everyday.  This book is full, and I mean full, of great recipes.

We decided this fall to sign up for his Christmas Cooking class at the Public Kitchen in Toronto. Last week we ventured out and came back with great ideas, awesome recipes and full bellies.  Doug and his side kick Megan were great.  We had 6 of us in the group and only one lady had been there before (although she had done many before).  Now, Val and I are not chefs and neither was anyone else there but Doug and Megan were incredibly patient and set us up so we couldn’t fail.

The theme of the evening was Christmas dinner.  We decided back at Thanksgiving that we were going to go vegetarian for that family dinner and it worked out incredibly well, but we didn’t want to just do a repeat of the same menu.  We knew Doug would come through with some great recipes for us to try out.

Doug had us break up into groups and assign us a dish to make.  They had all the items at our disposal and the pots and pans easily accessible for us.  They were there to give us guidance and show us some chef tricks along the way.  With ultimate patience and composure, they were both very encouraging everyone.

Doug’s menu included  Sweet Potato Ginger soup, Lentil Millet Loaf, Sauteed Herbed Garlic Greens, Spiced Sweet Potato mash,  Herbed bread stuffing, Miso Mushroom Gravy, and Chocolate Super Food Clusters.  I know I was hungry but I can honestly say that everything was delicious.  I loved the gravy which was missed at our Thanksgiving dinner.  The herbed bread stuffing was also a favourite and can be easily adapted to use gluten free bread too.

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This was the sweet potato ginger soup.  I have since tried this one at home and it is so good, and easy to make too.

If you haven’t given one his classes a try, I would encourage you to give one a try.  Here is a link to his schedule.

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Thanks to Doug and Megan for a great night and we can’t wait to try the recipes at home and come back to learn some more!

Gingerbread Donuts

Wow, what a beautiful Sunday it is here today!  Hope the sun is shining where ever you are right now.  With the temperatures so mild and the sun shining, it is hard to believe we are getting into the Christmas season.  After Hallowe’en this time of year seems to attack us for all angles.  First the stores, then commercials on radio and television, flyers you get in the mail, and the food of the season is definitely at the forefront.

One of my favourite flavours of the season is gingerbread.  I love the molasses and ginger and cloves combination that triggers the feeling of Christmas.  Whether it is in a cookie, or cake or a muffin, gingerbread is such a comforting flavour.  So why not combine gingerbread to the ultimate in comfort food treats; the donut?  Yes, I said it…Gingerbread Donuts!   Made vegan and with a gluten free alternative also that was tested and given a big thumbs up.


1 cup all purpose flour ***for gluten free, I used 1 cup of brown rice flour and 1 teaspoon of xantham gum.

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon cloves

2 tablespoons unsweetened apple sauce

1/4 cup brown sugar

1/4 cup maple syrup

2 tablespoons molasses

1/4 cup vegan butter

1/3 cup almond or soy milk

1/2 teaspoon vanilla extract



  1. Preheat the oven 350 F. Spray the donut pay with non-stick spray or coat with vegan butter.
  2. In a bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and cloves.
  3. In a small sauce pan, put in the brown sugar, maple syrup, apple sauce, vegan butter, milk, vanilla and molasses.  Warm until the butter is melted and the molasses is liquid.  Do not over heat though.  Take off the heat as soon as the liquid is smooth  and a brown liquid.
  4. Pour the liquid mixture into a large bowl.  Slowly start to incorporate the flour mixture. Mix until completely combined but not over mixed.
  5. For the best results, I use a zip lock bag and spoon the batter into it.  Cut a corner and use it as a piping bag.  If you have piping bags, that would be even better, but I have had good luck working with the freezer bags or sandwich bags.  Spooning the batter will work too but you may need to shake the pan around a bit to even out the batter.
  6. Bake for 9-12 minutes.
  7. I decided to glaze some (see the glaze recipe below) and put just some crystal sugar on the others.

Glaze Recipe:

1 cup of powdered sugar

2 tablespoons of almond milk

1/4 teaspoons vanilla extract



Gingerbread Donuts with sprinkles and glaze…other with just sugar 🙂 Either one tastes like Christmas!


Gluten free version…these ones disappeared very quickly 🙂

Hope you enjoy them!