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Some of my personal favorite recipes on the blog-
Sourdough pumpkin baked donuts
Sourdough pumpkin baked donuts are a favorite recipe that is full of delicious pumpkin spice flavor for any season!
Ingredients
- 1/2 cup sourdough discard
- 1/3 cup melted coconut oil or olive oil
- 2 eggs
- 3/4 cup pumpkin puree ( not pumpkin pie filling)
- 1 tsp vanilla flavoring or vanilla extract
- 1/2 cup unrefined sugar
- 1/2 cup brown sugar
- 1 3/4 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp pumpkin pie spice (you can substitute with a homemade mixture of spices you have on hand)
Instructions
- In a medium bowl, combine the sourdough starter, oil, eggs, pumpkin puree and vanilla flavoring or extract. Stir until it combined.
- Add the flour, unrefined sugar, brown sugar, baking powder, baking soda, sea salt and pumpkin pie spice.
- Mix until everything comes together. (Feel free to use a hand electric mixer or stand mixer if you prefer)
At this point you can either cover the dough and place in the fridge to long ferment and give addition healthy benefits or you can make them right away! Totally up to you!
Electric donut maker instructions:
(Follow the directions of your donut maker.)
Plug in the electric donut maker to heat up.
Grease it lightly and once the light comes on indicating it is heated, use a tablespoon measuring spoon and scoop a large spoonful into each mini donut form. Do this to each one and then put the lid down.
Use the directions on the machine as to timing. Usually after 2-3 minutes the light will indicate they are done and you can open the lid. If the donuts still seem doughy or too light, then simply close the lid and allow them to bake another minute. Do not over bake though!
Remove from the holes and place on a wire rack to cool. A piping bag can also be used for dispersing the batter into each hole.
Repeat with another batch. I usually grease the holes every other batch.
Continue until all the dough is used up.
Dip one side of the donut into the melted coconut oil and then into the cinnamon, sugar and nutmeg mixture.
Oven method instructions:
Grease your donut pan or mini muffin tin.
Preheat the oven to 350.
Use a tablespoon or piping bag to transfer the dough into each hole.
Place in the oven and bake for 10-13 minutes or until they spring back when touched and are lightly brown.
Allow the donuts to cool a few minutes and then using a spoon, carefully nudge them out of the pan and onto a cooling rack.
Once the donuts are mostly cooled, dip one side of the donut into the melted coconut oil and then into the cinnamon, sugar and nutmeg mixture. Enjoy right away or store in an airtight continer. Enjoy!!
Notes
I prefer not to bake with white sugar as much as possible so this recipe calls for unrefined sugar but you can feel free to use white sugar if you'd like.
You can use active (fed) sourdough starter or discard which is the unfed starter. Either one will work fine in this recipe.
Homemade coffee creamer with maple syrup
This homemade coffee creamer with maple syrup is simple and tastes much better then the store-bought stuff from the grocery store!
Ingredients
- 1 1/2 cups half and half or milk
- 2/3 cup heavy cream
- 1/3 cup maple syrup
- tiny pinch salt, optional
- 1/2 tsp vanilla flavoring or extract
Instructions
To a glass jar or storage bottle, add the half and half or milk, cream, maple syrup, vanilla and optional salt.
Put the lid on and give it a good shake. The cream could start thickening up the mixture though so you don't want to over mix.
Label the jar with the date made. Store for up to a week.
Notes
TIP: make sure that you use milk and cream that is not soon to expire, otherwise your coffee creamer will not last long and could sour or curdle rather quickly.