Revolution of Love

Revolution of Love

Do small things with great love.

31 Days of Gratitude (Day 6): Throwback Thursday – Healthier Pumpkin Donuts

RevolutionofLove.com - 31_days_2016_logo2

It’s Day 6 of the #write31days challenge. My topic is 31 Days of Gratitude. You can see my previous Gratitude posts here.

Want to join the writing challenge but are unable to write everyday? Join me for the Weekly Writing Challenge in October instead.

I’ve got to admit that the only way I am going to make it writing 31 days in a row is to cheat a little.Β  I’ll be having Throwback Thursdays and reposting past posts. Here is one I posted two years ago in this date.

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I love Fall and today was the first day that it felt like it. The fog cleared and the sun came out, yet there was still a little chill in the air. There are pumpkins everywhere and changing leaves and it makes me want to bake something that will make the house smell like cinnamon and nutmeg. So today I’m trying a new pumpkin recipe – Chocolate Covered Pumpkin Donuts from My Whole Food Life.com. I especially liked that these donuts are baked, made with whole wheat and have no processed sugar.

Normally, I change a recipe to my liking but for the donuts, I followed Melissa’s ingredients exactly. I think the next time I may use a touch less ginger and cloves.

Ingredients

For the donut:
1 3/4 cup white whole wheat flour (To make them gluten free, just sub GF all purpose flour)
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
1/3 cup applesauce
1/4 cup maple syrup
1 egg (I used a flax egg replacer)
1 tsp vanilla extract
3/4 cup pumpkin
1/4 cup milk (I used unsweetened almond milk)

For the chocolate coating:
2 cups chocolate chips
3-4 T milk (I used unsweetened almond milk)

Melissa’s Instructions

Preheat oven to 350.
Grease a mini muffin tray.
In one bowl mix the flour, baking powder, salt, and spices.
In another bowl mix pumpkin, maple syrup, applesauce, egg, milk and vanilla until smooth.
Add dry to wet and mix just until combined.
Spoon mixture into the mini muffin tins and bake for about 11 minutes or until a toothpick comes out clean.
After the mini muffins have cooled start the chocolate coating.

Chocolate Coating
Using a double boiler, melt the chocolate chips and the milk until you get a smooth chocolate sauce.
Roll the donuts into the chocolate sauce until it is covered.
Then place each covered donut onto a baking sheet or plate and put in the freezer for at least 10-15 min.
Store them in the fridge on a plate or baking sheet.

(Melissa has a lot of other delicious looking recipes that I want to try. Check out her blog at – http://mywholefoodlife.com/.

Now, when I made Melissa’s recipe, I didn’t have mini muffin tins. Instead I made one batch in my mini-donut pan and one batch in my regular donut pan. I also didn’t have a double boiler so instead I stuck a handful of chocolate chips in a bowl with a dash of milk and microwaved it for 30 seconds. I stirred it and added milk to make it the right consistency. It worked great.

The final verdict. When I tasted the donut plain, I wasn’t convinced since it seemed like it had too many spices and not enough sugar. However, after topping each with the chocolate, which added plenty of sweetness, I thought they tasted really good. The proof? I can’t show you a photo of the mini-donuts because the kids wiped out the batch. So there you go. πŸ˜‰

A “healthy” fall treat that the kids loved, for that I am thankful. πŸ™‚

PS – You can follow RoL on Bloglovin, Feedly or another news feed. If you are a social media fan like me, we can stay in touch through Facebook, Twitter, Instagram, Pinterest, GoodReads, Letterboxd, or Spotify, πŸ˜‰

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Pinterest Party & Link-up (vol 38): Country Potato Salad

Pin. Create. Inspire. Pinterest Party & Link-up. (pinterest_logo_new_640)

I was hoping to switch up my entry into the Pinterest Party by doing something other than a recipe but time is short and no matter how busy I am, I’ve still gotta cook! So it’s another recipe, but at least it’s a tasty one.

Revolution of Love - Country Potato Salad  (pp_pot_salad_7)

The inspiration for this recipe came from Gina at SkinnyTaste.com. I changed the recipe to suit my family’s taste.

Revolution of Love - Country Potato Salad (pp_pot_salad_1)In gathering the ingredients, it has been fun to pick herbs and vegetables from our little garden on the deck. This is the first year that we have actually yielded produce, mainly because I put the boys in charge of watering. (I have a knack for forgetting to water and killing everything. LOL.) The boys were excited when they could pick their first tomatoes for a salad.

Revolution of Love - Country Potato Saladpp_pot_salad_2)For this meal, Matthew, who is always ready to “help” me cook,Β  picked fresh flat leaf parsley.

Revolution of Love - Country Potato Salad - (pp_pot_salad_3)It was a proud feeling that made me understand why people had gardens. I’ve always been a “why bother if you can just buy it at the market” but now I’ve begun to understand why people bother!

Ingredients

Revolution of Love - Country Potato Salad - (pp_pot_salad_4)

  • 6 cups of red potatoes cut in bite size pieces
  • 1 medium red pepper, chopped
  • 1/2 medium onion (or one small red onion), chopped
  • 2 Tbs fresh flat leaf parsley, chopped
  • 1 & 1/2 Tbs olive oil
  • 2 & 1/2 Tbs mayo (or light mayo)
  • 1 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • salt and pepper

Instructions

— Place potatoes in pot and cover with water. Boil 10 – 15 minutes until soft. Drain and cool.

— Combine the olive oil, mayo, Dijon, red wine vinegar, salt and pepper in a bowl. Mix well.

— Once the potatoes are cool, add the red pepper, red onion and parsley. Stir.

— Mix in the sauce and let sit briefly.

— Enjoy!

Revolution of Love - Country Potato Salad - (pp_pot_salad_6)

 

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What I Wish I Knew Before I Got Married Series - www.sweetlittleonesblog.com for www.waltzinginbeauty.blogspot.com

I’m linking up this post with the sweet Jess and Kate over at Sweet Little Ones Blog.com for this week’s Tuesday Talk. πŸ™‚ Go check out their blog. There’s plenty of good stuff to read!

Now it’s your turn.

1. Choose your creation, share about it and snap a photo if you can.

2. In your post, link back the original blogger/idea, rather than your Pinterest pin. That way credit goes to the proper person. πŸ™‚ (But feel free to add your Pinterest profile link so we can follow you!)

3. Add a link back here so others can play along.

4. If you want to use it, here is the html code for the logo:

<a href=”http://revolutionoflove.com/wp-content/uploads/2015/06/pinterest_logo_new_640.jpg”><img class=”aligncenter wp-image-6848″ src=”http://revolutionoflove.com/wp-content/uploads/2015/06/pinterest_logo_new_640.jpg” alt=”pinterest_logo_new_640″ width=”500″ height=”397″ /></a>

5. Link up below. Make sure you’re sending us to your actual post, and not to your general blog address.

The link up will be active for a month. Have fun!

PS – You can follow RoL on Bloglovin, Feedly or another news feed. If you are a social media fan like me, we can stay in touch through Facebook, Twitter, Pinterest, GoodReads, Letterboxd, Spotify or Instagram. πŸ˜‰

PPS – This post may contain affiliate links.



Pinterest Party & Link-up (vol 33): Slow Cooker Rotisserie-Style Chicken

Welcome to the RoL Pinterest Party. Join me as we link up and share how we made, cooked, baked, crafted, planned, organized, followed or created one of the pins on our Pinterest boards OR share something original that others can pin onto their boards.

Not on Pinterest? No problem. Link-up your own creation to inspire us so we can pin in to our own boards. It can be a recipe, sewing project, Catholic craft, homeschool project, organizing/ homemaking tip, themed birthday party, whatever you’d like.

Don’t have a post ready? The link-up will be open for a month so there’s still time. Plus, feel free to link up a new post or an older post that hasn’t had much traffic lately. πŸ™‚

PLEASE NOTE: Because we are entering the busy season of the holidays, I will be doing the Pinterest Party only once a month. It will be every first Tuesday of the month and the link up will be open for 30 days, so there is plenty of time to join the fun! πŸ™‚

* * * * *

With the busyness of the holidays, we can all use some quick dinner recipes. The first time I cooked a whole chicken in a crock pot I was a little apprehensive but I’ve learned to love it! I changed the ingredients a bit, but I got my inspiration from the recipe for CrockPot Rotisserie-Style Chicken from A Year of Slow Cooking.

revolution of love blog - pp_slow_cooker_chicken_1

Ingredients

(For the rub)

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp Italian seasonings
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme

(For inside the bird)

  • 1-2 fresh thyme sprigs
  • 1 onion, quartered
  • 3-4 large garlic cloves
  • 1 lime, quartered (You could also use a lemon or an orange.)

Directions

Remove the insides of the chicken and the skin. (You can leave it on if you prefer. Removing all the skin is not as easy as it sounds but I hate all the grease that comes with the skin.)

revolution of love blog - pp_slow_cooker_chicken_2Mix the rub.

revolution of love blog - pp_slow_cooker_chicken_3Place in the bird the fresh thyme, quartered onion, quartered lime, garlic and 1/4 of the rub.

revolution of love blog - pp_slow_cooker_chicken_5Use the rest of the rub on the outside of the chicken.

Place the chicken breast side down in the slow cooker (without water). Cook 4-5 hours on high or 8 hours on low. Mine was done in four hours on high when I checked the temp of the dark meat. (When cooking a whole chicken I use an instant read thermometer to make sure the thigh has reached 165-175 degrees. Need a temp cheat sheet? Click here.)

revolution of love blog - pp_slow_cooker_chicken_6Here is a picture of our finished product moments before it was devoured by the family. (Remind me to ask for a serving platter for Christmas.) πŸ˜‰

* * * * *

Now it’s your turn.

1. Choose your creation, share about it and snap a photo if you can.

2. In your post, link back the original blogger/idea, rather than your Pinterest pin. That way credit goes to the proper person. πŸ™‚ (But feel free to add your Pinterest profile link so we can follow you!)

3. Add a link back here so others can play along.

4. If you want to use it, here is the html code for the logo:

<a href=”http://www.revolutionoflove.com/blog/?p=2157″><img title=”Revolution of Love Blog – Pinterest Party &amp; Link-up” src=”http://www.revolutionoflove.com/blog/wp-content/uploads/2013/04/pinterest_2_medW32-300×240.jpg” alt=”” width=”300″ height=”240″ /></a>

5. Link up below. Make sure you’re sending us to your actual post, and not to your general blog address.

The link up will be active the whole month. Have fun!

PS – You can follow RoL on Bloglovin, Feedly or another news feed. If you are a social media fan like me, we can stay in touch through Facebook, Twitter, Pinterest, GoodReads, Letterboxd or Instagram. πŸ˜‰

PPS – This post may contain affiliate links.



Pinterest Party & Link-up (vol 31) and 31 Days of Gratitude: Love of Fall and Pumpkin Donuts

AND

I love Fall and today was the first day that it felt like it. The fog cleared and the sun came out, yet there was still a little chill in the air. There are pumpkins everywhere and changing leaves and it makes me want to bake something that will make the house smell like cinnamon and nutmeg. So today is a mashup post! For my 31 Days of Gratitude Challenge I’m grateful for the season of Fall and for theΒ RoL Pinterest Party I’m trying a new pumpkin recipe. πŸ™‚

* * *

For the Pinterest Party, join me as we link up and share how we made, cooked, baked, crafted, planned, organized, followed or created one of the pins on our Pinterest boards OR share something original that others can pin onto their boards.

Not on Pinterest? No problem. Link-up your own creation to inspire us so we can pin in to our own boards. It can be a recipe, sewing project, Catholic craft, homeschool project, organizing/ homemaking tip, themed birthday party, whatever you’d like.

Don’t have a post ready? The link-up will be open for 10 days so there’s still time. Plus, feel free to link up a new post or an older post that hasn’t had much traffic lately. πŸ™‚

PLEASE NOTE: Because we are entering the busy season of Autumn and the holidays that follow, starting now, I will be doing the Pinterest Party only once a month. It will be every first Tuesday of the month and the link up will be open for 30 days, so there is plenty of time to join the fun! πŸ™‚

* * * * *

You can find me on Pinterest here.

I saw this recipe for Chocolate Covered Pumpkin Donuts from My Whole Food Life.com and I knew I had to try them. I especially liked that these donuts are baked, made with whole wheat and have no processed sugar.

Normally, I change a recipe to my liking but for the donuts, I followed Melissa’s ingredients exactly. I think the next time I may use a touch less ginger and cloves.

Ingredients

For the donut:
1 3/4 cup white whole wheat flour (To make them gluten free, just sub GF all purpose flour)
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
1/3 cup applesauce
1/4 cup maple syrup
1 egg (I used a flax egg replacer)
1 tsp vanilla extract
3/4 cup pumpkin
1/4 cup milk (I used unsweetened almond milk)

For the chocolate coating:
2 cups chocolate chips
3-4 T milk (I used unsweetened almond milk)

Melissa’s Instructions

Preheat oven to 350.
Grease a mini muffin tray.
In one bowl mix the flour, baking powder, salt, and spices.
In another bowl mix pumpkin, maple syrup, applesauce, egg, milk and vanilla until smooth.
Add dry to wet and mix just until combined.
Spoon mixture into the mini muffin tins and bake for about 11 minutes or until a toothpick comes out clean.
After the mini muffins have cooled start the chocolate coating.

Chocolate Coating
Using a double boiler, melt the chocolate chips and the milk until you get a smooth chocolate sauce.
Roll the donuts into the chocolate sauce until it is covered.
Then place each covered donut onto a baking sheet or plate and put in the freezer for at least 10-15 min.
Store them in the fridge on a plate or baking sheet.

(Melissa has a lot of other delicious looking recipes that I want to try. Check out her blog at – http://mywholefoodlife.com/.

Now, when I made Melissa’s recipe, I didn’t have mini muffin tins. Instead I made one batch in my mini-donut pan and one batch in my regular donut pan. I also didn’t have a double boiler so instead I stuck a handful of chocolate chips in a bowl with a dash of milk and microwaved it for 30 seconds. I stirred it and added milk to make it the right consistency. It worked great.

The final verdict. When I tasted the donut plain, I wasn’t convinced since it seemed like it had too many spices and not enough sugar. However, after topping each with the chocolate, which added plenty of sweetness, I thought they tasted really good. The proof? I can’t show you a photo of the mini-donuts because the kids wiped out the batch. So there you go. πŸ˜‰

What kind of things have you been creating lately?

* * * * *

Now it’s your turn.

1. Choose your creation, share about it and snap a photo if you can.

2. In your post, link back the original blogger/idea, rather than your Pinterest pin. That way credit goes to the proper person. πŸ™‚ (But feel free to add your Pinterest profile link so we can follow you!)

3. Add a link back here so others can play along.

4. If you want to use it, here is the html code for the logo:

<a href=”http://www.revolutionoflove.com/blog/?p=2157″><img title=”Revolution of Love Blog – Pinterest Party &amp; Link-up” src=”http://www.revolutionoflove.com/blog/wp-content/uploads/2013/04/pinterest_2_medW32-300×240.jpg” alt=”” width=”300″ height=”240″ /></a>

5. Link up below. Make sure you’re sending us to your actual post, and not to your general blog address.

The link up will be active until the end of the month. Have fun!

PS – You can follow RoL on Bloglovin, Feedly or another news feed. If you are a social media fan like me, we can stay in touch through Facebook, Twitter, Pinterest, GoodReads, Letterboxd or Instagram.Β  πŸ˜‰

PPS – This post contains affiliate links from Amazon.



Pinterest Party & Link-up (Vol 27): Homemade Granola Bars

Welcome to the RoL Pinterest Party. Join me every 2nd and 4th Tuesday as we link up and share how we made, cooked, baked, crafted, planned, organized, followed or created one of the pins on our Pinterest boards OR share something original that others can pin onto their boards.

Not on Pinterest? No problem. Link-up your own creation to inspire us so we can pin in to our own boards. It can be a recipe, sewing project, Catholic craft, homeschool project, organizing/ homemaking tip, themed birthday party, whatever you’d like.

Don’t have a post ready? The link-up will be open for 10 days so there’s still time. Plus, feel free to link up a new post or an older post that hasn’t had much traffic lately. πŸ™‚

* * * * *

Since we are trying to eat healthier and more whole foods, when I saw this recipe for homemade Grab and Go Granola BarsΒ  I was eager to give them a try. The recipe was posted by Amy over at Super Healthy Kids.com.

She originally got it from Anni Daulter, the author of

The Organic Family Cookbook: Growing, Greening, and Cooking Together.

Here’s the recipe:

  • 2 cups Rolled oats
  • 1/4 cup raw sunflower seeds
  • 1/2 cup dried cranberries (I used raisins instead.)
  • 1/4 cup wheat germ
  • 1/2 cup sliced almonds
  • 1/4 tsp salt
  • 1/2 cup natural peanut butter
  • 3/4 cup honey
  • 1 tablespoon flax oil
  • 3 TBL brown sugar (I used unrefined coconut sugar instead.)
  • mini chocolate chips (optional – white or milk)

Preheat oven to 350 degrees F. Grease a ceramic or glass 9X13 inch baking dish.

Mix oats, sunflower seeds, cranberries, wheat germ, and almonds altogether in a bowl.

Spread mixture on a sheet pan and toast in preheated oven for 8 minutes. Return mixture to a large bowl.

In a medium saucepan, combine salt, peanut butter, honey, flax oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat.(Watch closely! It can burn easily. Don’t ask me how I know. ;-))

Pour over oats mixture and combine until dry ingredients are evenly coated.

Stir in chocolate if you are using it.

Pour into baking dish. Press mixture down into pan. Bake for 20 minutes.

Let cool for up to 2 hours and then cut and serve.

I cooked the granola for 20 minutes but I should have done it a little less or lowered the temp because my oven always runs a little hotter and the edges of the pan were overcooked. Next time I also need to press the granola down more. There were pockets where it was too loose and it crumbled. Despite a few glitches, no one besides me seemed to mind and the family gobbled up the bars. I’ll definitely be making these again. I think next time I’ll also add some coconut. πŸ™‚

* * * * *

Now it’s your turn.

1. Choose your creation, share about it and snap a photo if you can.

2. In your post, link back the original blogger/idea, rather than your Pinterest pin. That way credit goes to the proper person. πŸ™‚ (But feel free to add your Pinterest profile link so we can follow you!)

3. Add a link back here so others can play along.

4. If you want to use it, here is the html code for the logo:

<a href=”http://www.revolutionoflove.com/blog/?p=2157″><img title=”Revolution of Love Blog – Pinterest Party &amp; Link-up” src=”http://www.revolutionoflove.com/blog/wp-content/uploads/2013/04/pinterest_2_medW32-300×240.jpg” alt=”” width=”300″ height=”240″ /></a>

5. Link up below. Make sure you’re sending us to your actual post, and not to your general blog address.

Lastly, you can follow me on Pinterest here: http://pinterest.com/rol_bobbi/. πŸ™‚

The link up will be active for 10 days. Have fun!

PS – You can follow RoL on Bloglovin, Feedly or another news feed. If you are a social media fan like me, we can stay in touch through Facebook, Twitter, Pinterest, GoodReads, Letterboxd or Instagram. (It’s set to private but I’ll approve you.) πŸ˜‰

PPS – This post contains affiliate links.