Tag Archives: good eats

Engagement Party.

This past weekend, the Englishman and I finally celebrated our engagement party with our family and some of our closest friends.  My parents were kind enough to host the party at their house, and we were treated to delicious food from Plums Catering and cupcakes thanks to Sprinkles (my all-time favorite).  It was the perfect party to kick off the official wedding planning season.

Purple tablecloth + autumn flowers = wedding colors

Delicious food from Plums

Tower of Sprinkles cupcakes (the pumpkin is the best!)

A couple of my favorites (instagrammed of course)


Baked Pumpkin Doughnuts

For quite some time, I’ve wanted a doughnut pan.  I think this had to do with the fact that I hadn’t had a doughnut in ages (cake doughnuts with frosting and sprinkles are the best btw) and I needed to satisfy my doughnut craving by making doughnuts.  But for whatever reason, I never bought a doughnut pan, just talked incessantly about it.

During a recent trip to Bed, Bath and Beyond I finally bought one and immediately started brainstorming ideas for my first batch of doughnuts.  Since it is October and my pumpkin obsession is in full force, I decided that my first batch of doughnuts would be pumpkin ones.

These doughnuts are whole-wheat, made with healthy ingredients and are quite a delight!  I didn’t use a glaze on this batch but I think I will next time.  Instead, I rolled them in cinnamon and sugar once they were done baking which gave them a nice touch of sweetness.

My doughnut pan only had room for 6 doughnuts, so I made mini-doughnut holes with the remaining batter.  The doughnut holes are a great mid-afternoon pick me up with a cup of tea (pumpkin of course).

Baked Pumpkin Doughnuts (inspired from this recipe)


1 3/4 cups spelt flour (whole wheat or pastry flour would work too)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg

1/3 cup sunflower oil
1/4 cup maple syrup
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup unsweetened almond milk


1. Assemble your ingredients and preheat your oven to 350F.

2. Mix together flour, baking power, salt and spices in a mixing bowl.

3. In a separate bowl, mix together your wet ingredients: egg, almond milk, sunflower oil, maple syrup, vanilla and pumpkin.

4.  Fold your dry ingredients into the wet ones and continue mixing until everything is well blended.

5.  Grease your doughnut pan (or mini-muffin pan for doughnut holes) and pour the batter into the molds.  Be careful not to add too much batter like I did the first time!

6.  Place doughnut pan/mini-muffin pan into the oven and bake for 10-15 minutes.

7. Pull doughnuts out of the oven and set on a rack or plate to cool.  Once cooled, roll the doughnuts in cinnamon and sugar.

Eat your doughnuts and enjoy!  These doughnuts taste the best on the day they are made, but I thought they also made a fabulous topping over some frozen Greek yogurt the next day as well.

Memorial Day Weekend Eats

I always like to think of Memorial Day Weekend as the official kick off to summer, even though summer doesn’t technically start until June 20th.  Memorial Day last year felt especially summer-like, as I was enjoying margaritas and Mexican food down in Cabo San Lucas.  While there was no Cabo this year *tear* there were many good eats, which helped made up for the fact that I wasn’t laying on the beach with a tropical drink in hand.

Homemade Grape Nuts with yogurt (these things are dangerously good).

A nice glass of Pinot Grigio in San Diego with a two of my favorite people.

The Englishman’s giant club sandwich.

Tomato and Mushroom Omelet at Vie de France in South Coast Plaza.

Vegan Pecan Banana Bread which was devoured in approximately 28 hours.

Fresh Squeezed Juice from Whole Foods after a sweaty 6 mile run.

Hamburgers for National Hamburger Day.

Copious amounts of Watermelon.

Black Bean Brownies – recipe coming soon.

And while this isn’t a food picture – one of the bars we visited in San Diego (The Tipsy Crow) had old school Connect Four.  How rad is that?

What were your Memorial Day Weekend Eats?