GINGER, OAT + PISTACHIO BARS (GF+DF)

When we were in New Zealand, Queenstown specifically, we stumbled onto this adorable café tucked at the base of the gondola. We were craving something warm and sweet, so decided to wander in. After scouring the glass display for a solid 10 minutes, I finally settled on an almond milk flat white and a ginger pistachio bar (I can't say no to ginger). The bar was everything I could have asked for in an afternoon treat -- sweet, yet tangy from the ginger, and soft enough to eat with a fork, yet crunchy from the baked bottom layer and pistachio topping. After fighting over the last bite, I knew almost immediately that I would have to try making them once we were back home. I settled on a dairy and gluten free version and couldn't be happier with the results. I hope you like them as much as I do!

Many thanks to Sabatier for sponsoring this post! The chopping knife made nut and ginger prep an absolute breeze, and I quickly fell in love with the versatility of the butcher block.

Pictured: bamboo butcher block / santoku knife / flatware

BIRTHDAY DONUTS

Nigel's 31st birthday seemed like a perfect excuse to attempt to make donuts at home. I had previously heard that the only way to achieve DIY donuts was with a deep fryer. I do not own a deep fryer, nor do I have any intention of ever buying one. Perusing one of my go-to kitchen stores, I stumbled onto this, and knew that donut making was in the cards. 

The finished product was a smashing success and a fabulous birthday treat!

BIRTHDAY DONUTS // makes 12 full size donuts

Make sure to stock up on sprinkles before hand, and do your best to control having them all over your kitchen by the end of it. I followed this recipe almost to the T, and was beyond pleased with the results!

Preheat the oven to 350.

Ingredients / What to do:

Whisk together

2 cups flour
3/4 cups sugar
2 tsp baking powder
1/4 tsp nutmeg

Mix together wet ingredients

1 cup buttermilk
2 tbsp butter, melted
2 large eggs, beated
1 tsp vanilla

Mix all together and add

1/3 cup sprinkles, plus more for decorating

What to do next:


Fill the pan holes about 3/4 of the way full. Bake for about 12-14 minutes until the donuts are dry on top and spring back when lightly touched. Let cool for a few minutes before transferring from pan to drying rack.

Let donuts cool completely before dipping top down into glaze and then sprinkles.

For the glaze

1 1/4 cups icing sugar
2 tbsp milk
1/2 tsp vanilla