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recipes
  • Easiest Homemade Donuts

    Ever just wish you could make donuts on a whim? Better yet, on a whim and in any shape you want?

    Well, my friends, you can. And they are so easy and delicious. I've been making these for years but this time I went festive for Valentine's Day!

     

    All you need is some biscuit dough, some cinnamon sugar, some oil for frying, and your favorite cookie cutter shape.

     

    Like I said, I went for hearts this time. I just popped out the biscuits and cut out hearts. Then I re-rolled the excess dough so I could use it all up. One can of biscuits gave me 20 small/medium sized donuts.

    Next you're gonna heat your oil on medium/low. If the oil is too hot, the outsides will cook too fast and the middles will be left doughy. Start with one to test your heat. You want a nice slow, even cook through.

     

    Then use a slotted spoon to flip so they are evenly cooked on both sides.

     

    Have a bowl of cinnamon sugar ready to pop them into when they are done frying but still warm.

    Make sure you get them evenly coated. 

    And that's seriously all there is to it! Add some fun colored sprinkles if you want.

     

    I can't even tell you how good these are fresh out of the sugar. I mean, a slice of heaven. 

    Have fun making your Valentine's Day breakfast extra festive this year!

  • Two Ingredient Dark Chocolate Pie

    Easy but delicious and pretty is the name of the game when it comes to pies for me.

    So I start with store-bought dough and roll it out. 

    And in this kind of pie you pre-bake the crust. So poke a bunch of holes it in and

    make a pretty design on the crust all just using a fork.

    Take your second, pie dough and cut out whatever shape you want to put on top of your pie.

    For a Christmasy look, I chose stars.

     

    Don't bake them as long as the pie crust takes, just watch them til they look done!

    Then add sprinkles and powdered sugar!

    While the pie crust bakes, make your two ingredient filling!

    All it takes is dark chocolate and whipping cream!

    Once the pie crust is cooled, just add your filling and let it chill.

    Add your decorations before you're ready to serve!

    Two Ingredient Dark Chocolate Pie

    Ingredients

    Store bought pack of 2 pie crusts

    Bag of dark chocolate chips

    1 C Whipping Cream

    Directions

    Bake pie 1 pie crust according to package. Use second crust to make decorations.

    While crust is baking, combine dark chocolate with whipping cream over heat until smooth.

    Pour into pie crust and let cool. Once chilled, add decorations.

    Best served with chocolate loving friends. 

  • Fall Traditions

    I love having traditions. To me, they're a huge part of the makeup of our family.

    They're things we always do. Things that our kids can count on us doing.

    Admist everything that changes each year, these are things that are constants. 

    The stuff memories are made of. 

    One of our favorite fall traditions is going to pick apples.

    There's just something about the light in the apple orchards. About rows of trees.

    About picking something to eat right from the source. 

    This tradition started when we lived in Virginia and every year we would go with my brother and his wife.

    I always took my nice camera and I always smiled when a picture I took of them turned out to be their Christmas card. 

    Indiana doesn't have quite the selection of apple orchards that Central Virginia does and we miss the company of my brother and his wife dearly, but we continue to keep the tradition alive.

     

     

     

     

     

     

    The other part of the tradition that I love is coming home and making us a dessert to share with our apples. A shared experience and shared food are the most bonding experiences in my book, so this one's a double whammy. 

    If you've been around here at all, you know I love to make a pretty pie. And this year I tried something new. And I got a lot of request for the recipe so I'll do my best to remember cause this one I made up on the fly. 

     

    First off, I use store bough crust. Cause if it ain't broke, don't fix it.

    I put the first crust on the bottom and then use the second one for decorating this particular pie.

    I used an apple slicer to cut the apples evenly and then from there I used a paring knife to cut each slice even thinner.

    Then I just started layering the apple slices on top of each other going around in a circle until I'm back where I started.

    Grady used a leaf cutter to cut out the border for the crust and then I made a pie crust rose to fill in the center of the circle.

    For the filing, I melted 3 TBS butter in a sauce pan and combined some sugar and cinnamon and boiled until it was a little thick and then I just poured it over the apples.

    I put an egg wash over the crust and topped with sugar in the raw. 

    I baked it at 350 for about 30 minutes watching to make sure the crust didn't get overdone.

     

    We enjoyed this as a family.

    And I also ate if for breakfast 3 times. IT'S FRUIT, don't judge me.

    Nothing about a tradition needs to be fancy. It's just a story that you get to write and re-write and add to every year. One year it might be filled with whiny toddlers and one year might be filled with eye-rolling teenagers but that's just a part of something bigger you're building. 

    Where hopefully one day you'll all think back and say, 

    "This is where some of our best memories have been made..."

    2009

    2011

    2012 

     

    2013

    2014

    Does your family have a fall tradition? I'd love to hear about it!

  • Festive Halloween Treats

    Life should be celebrated. That's my motto.

    And I'm always looking for little ways to show my kids that.

    For that to be apart of my legacy.

    It doesn't have to be expensive or elaborate. Just a small effort on my part to make their day a little special is so huge I think.

    So here are a few super easy ways to make some festive Halloween treats for your kids that I've done over the years and get rave reviews from the Goodman boys.

    Get some Ghost Peeps and top them in some hot cocoa...

    Or prop them up in some pudding snacks!

    Buy some edible Googley eyes to stick in some whipped cream topping...

    Or to make Rice Krispie Monsters with!

    Just dip the tops of rice krispie treats in colored icing and let the kids add eyes!

    Turn an apples + pb snack into a funny mouth treat with a few marshmallow teeth!

    Or make classic apple nachos with caramel, nuts and chocolate chips!

    Happy Halloween week snacking!

    (Also don't forget to enter the giveaway going on this week! See yesterday's post!)

  • Fall Favorite: Butternut Squash Soup

    It wouldn't be fall in our house if I didn't make Butternut Squash soup.

    This is a Goodman family fave and originated in the kitchen of Tammy Goodman.

    Yummy seasonal vegetables and fall flavors make this soup a definite fall favorite.

    Butternut Squash Soup

    Ingredients

    1 Butternut Squash

    1 Acorn Squash

    3 TBS Butter

    Honey

    1/4 C Chopped Sweet Onion

    1 Quart Chicken Stock

    1/4 C Brown Sugar

    1 8oz. Cream Cheese

    1 tsp Black Pepper

    Nutmeg (to taste)

    Cayenne Pepper (to taste)

    Sour Cream

    Directions

    First, cut your squash in half and remove the seeds. Then brush with melted butter and honey.

    Bake at 350 for 45 minutes on a baking sheet lined with foil.

    During the last several minutes that the squash is cooking,

    saute the onion with butter in your stock pot.

    Scoop squash from the peel and cut into chunks.

    Add squash and broth to the sauteed onion.

    Blend.*

    *If you do not  have an immersion blender. Get one. Stat.

    This is a great one to add to your Christmas wishlist.

    Add the remaining ingredients and simmer. Add more chicken broth if needed.

    Go easy on the cayenne.

    Serve with a dollop of sour cream and sprinkle with cayenne pepper.

    Or make pumpernickel garlic croutons*!

    *These croutons really don't require a recipe. But here's how I made them.

    Cut up half a loaf of pumpernickel bread into crouton size pieces.

    Put in a ziplock bag and add olive oil until all pieces are covered.

    Sprinkle with 1 tsp garlic salt then mix well.

    Put in a single layer on a baking sheet and bake for 13-15 mins on 375

    or until you reach your desired crunchiness. Store in an airtight container.

    I have to say, I almost didn't share this soup recipe because I like to trick first time dinner guests into thinking I'm a gourmet soup chef with this recipe.

    Just kidding. But it is that good.

    Since the gig is up with my family, you should use this recipe to impress yours this Thanksgiving.

  • Mini Pumpkin Pies + Pumpkin Recipe Round Up

    First of all you guys know how I feel about making cute pies.

    But I'm that girl that when I go to the dessert table at a party, I just want a taste of everything. 

    (Okay, and then to go back for more of the thing I loved the most.)

    These mini pumpkin pies are just perfect for that. And for the person who LOVES pumpkin pie the most, just take 5 with no regrets. You do you. 

    These look sorta schmancy, but they're super easy. 

    Also, everything is cuter in mini form, am I right?

    And here's how the recipe goes down:

    Get your canned pumpkin, your store bought pie dough, and your cute cookie cutters out.

    (My recipe calls for pumpkin but I accidentally grabbed pumpkin pie mix so just do whatever works for you)

    Roll out your dough and grab your circle cutter.

    Ideally you need a 3-4" circle. A wide mouth mason jar is a perfect sub if you don't already own one.

    Cut out 12 circles.

    Spray your muffin tin and fill with your mini doughs.

    Whip up your pumpkin mixture (recipe below) and fill each dough 3/4 full.

    With the extra dough left over, use your mini cookie cutters to cut out your desired pie garnishes.

    Bake at 400 for 30 minutes

    Things I've learned the hard way:

    Don't fill them too full or they bake over and do little burnt edges as seen here.

    Put your garnishes on half way through baking if you don't want them overdone.

    Let cool completely before you plate to serve.

     And they taste best shared with friends. :)

     Mini Pumpkin Pies

     Ingredients

    - 1 can of pumpkin (15 oz)

    - 2 eggs

    - 1 can of sweetened condensed milk

    - 1 tsp salt

    -1 tbsp pumpkin pie spice

    - 2 store bought pie crusts

    Directions

    - Preheat oven to 400

    -Combine pumpkin, milk, eggs, salt, and pumpkin pie spice

    - Using a circular cookie cutter or jar lid, cut 12 circles. Ideally you need at 3-4" circle.

    - Using mini cookie cutters, cut out cute garnishes 

    - Add pie crusts to muffin tin

    - Add pie filling to 3/4 full

    -Bake at 400 for 30 minutes

    - Add garnishes half way through baking for lighter color

    Enjoy!

    //////////////////////

    And because I know you just can't get enough of pumpkin recipes. I've teamed up with some other awesome bloggers to bring you enough pumpkin recipes to last you all season!

    Here are 6 more delicious pumpkin recipes!

    Pumpkin And Ricotta Stuffed Shells - Motherhood in Stilettos 

    Pumpkin Cheesecake Brownies - Lazy Moms Blog

    Pumpkin Spice French Toast - Amidst The Chaos

  • Double Chocolate Zucchini Bread - on the Healthier Side

    I'm always looking for something to satisfy my sweet tooth but not make feel super guilty when I eat it. So this moist, chocolatey bread packed with veggies and applesauce instead of a lot of oil is one I love to make!
    Double Chocolate Zucchini Bread
    Ingredients:
    2 cups shredded zucchini

    1 1/2 cups flour

    1/2 cup cocoa

    1 1/2 teaspoons baking soda

    1/2 teaspoon kosher salt

    1/2 teaspoon cinnamon

    3/4 cup brown sugar

    2 eggs

    1/4 cup canola or vegetable oil

    1/2 cup unsweetened applesauce

    1 teaspoon vanilla

    3/4 cup chocolate chips
    Directions:
    1. Preheat oven to 350 F. Spray and flour a loaf pan and set aside.
    2. Use a towel or paper towels to slightly press down on the shredded zucchini to eliminate some of the moisture. Set aside.
    3. In a large bowl, whisk together the flour, cocoa, baking soda, salt, and cinnamon. Add the brown sugar, eggs, oil, applesauce, and vanilla. Mix to combine. Stir in the zucchini, then fold in the chocolate chips. Transfer the batter to the prepared pan and bake for 1 hour or until a toothpick comes out clean.
    4. Let the bread cool in the pan for 30 minutes, then transfer to a cooling rack and let cool completely before serving. Don’t skip the cooling process – the bread will appear underdone if you slice and serve while it’s still warm.
    This bread is excellent as dessert with a glass of milk or in the morning with your cup of coffee! Enjoy!
  • Galantines Brunch + Printable Cards

    Galantines Day is one made up holiday that I definitely celebrate.
    Because good girlfriends are the stuff of life.
    I started doing throwing a little Galentines Day brunch several years ago when I lived in Virginia 
    and for me, it was the perfect way to celebrate the girls who had 
    invested so much in my life by their friendship. I really encourage you to do this. 
    Not Galentines, although that's a perfect excuse, but just celebrate the people who invest
    in you. Good friends are among the best things in life and deserve that celebration.
    For me the food is the hardest part. So I made it easy on myself and made stuff that I know how to make and make well. Two types of quiche and hash browns. And bread and fruit are always an easy add on. 
    Making these Pink Grapefruit Mimosas was maybe my best decision. So delish.
    The recipe is super simple and I just made it up so just go with it.
    Equal parts: 
    -pink grapefruit juice 
    - and champagne 
    and then blood orange slice and blueberries for garnish!
    (You can always sub grapefruit flavored sparkling water for anyone who doesn't prefer champagne)
    I think simple and beautiful is the way to go. 
    Pull out a table cloth, the real napkins, put out place settings and maybe grab some fresh flowers
    and you'll have yourself a well set table!
    I've even made it easy for you and I've included my placards here as a free printable download
    I like to do the printables for you guys as a little thank you for all the ways you support my brand and my online shop. So, enjoy and celebrate the people in your life! These would even make cute little encouragement cards to send in the mail! 
    Update: I've also included this Dear Galentine, Fill in the blank to share those words of affirmation with your best gals!
    xoxo
  • Easy as Pie Decorating Tips + Strawberry Rhubarb Pie Recipe

    You guys, please don't mistake me for a baker. I am a decorator. 
    As a graphic designer I work creatively with my brain a lot and sometimes I just craaaave making something with my hands. This translates into a lot of things but often time into food.
    What can I say, it's so satisfying to make pretty things with my hands.
    So when it's time to make a pie, I seize the opportunity to make something pretty.
    So here are my trusty tools.
    1. Rolling pin
    2. Circle Cutout
    3. Leaf Cookie Cutters (You could win a set via my Instagram @shelbygoodman)
    4. Pie Crust. I don't make my own pie crusts. I buy them. 
    Remember, I'm here for the decorating part.
    And my motto on that stuff is 'if it ain't broke, don't fix it'.
    And if you've ever tasted pre-made crust, you know it ain't broke.
    5. A sharp paring knife
    6. Pie Plate
    7. Crust Saver 
    I seem to decorate pies differently based on seasons, but here are my favorite decorating tips!
    Pie Roses
    As seen per this photo tutorial:





    Essential you're just making 4 circles, overlapping them, rolling them into a log, slicing the log in two, making a flat bottom on each rose and then fanning out the 'petals'. And you get two roses per every log you make. Easy as pie. :)



    Lattice Crust
    (variated sizes)
    For a good lattice crust, I like to use a sharp paring knife and just make variated sizes of strips. I think this adds more visual interest. Then just have fun with with. Criss and cross how ever you feel.

    Pie Cookie Cutters
    These babies make a big impact and make your pie decorating life much easier.
    If you wanted to you could just cover the whole pie in cutouts!
    My only tip for these is to make the dough thick enough so they don't get crispy. 
    If your dough is too thin, these guys will tend to burn. 
     



    For this particular pie, I used all of these decorating tips.

    And then the sky's the limit. Just go with whatever you feel looks good!
    Next time I might make more of a wreath look with the leaves I think!
    And I do have a couple tips on the finishing end to ensure it looks just as pretty baked 
    as it does pre-baked.
    1. Use egg wash. It gives the perfect browning in my opinion.
     
    2. Use coarse sugar. I mean, look at those roses. You can see the coarse sugar on them like tantalizing dew drops.You could obviously skip this step, I just love the way it looks. 
    3. Use a crust saver (as pictured above in tools). Outer crusts notoriously get too browned before the whole pie is done. You can save the crust from getting too browned if you use it correctly. 
    And now with out further ado, my favorite Strawberry Rhubarb Pie recipe.

    Strawberry Rhubarb Pie
    INGREDIENTS
    For filling:
    1 1/4 LB sliced rhubarb (about 4 large stalks)
    1 1/4 LB strawberries, sliced
    1/2 cup sugar
    1/4 cup cornstarch
    1/4 tsp lemon juice
    1 teaspoon ground cinnamon
    Egg wash: 1 large egg yolk beaten to blend with 1 teaspoon water 
    PREPARATION
    Make filling:
    Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
    Roll out 1 dough disk on floured work surface to 13-inch round. 
    Transfer to glass pie dish. 
    Roll out second dough disk on lightly floured surface to 13-inch round. Cut lattice strips or cover and leave venting slits.
    Brush egg wash over crust. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour. 
    Best served warm with ice cream. :)
     
    Let me know if you make one this weekend for Memorial Day!
    And find me on IG and pin an image from this post to enter to win a set of pie cookie cutters!
  • Best Clean-Out-the-Fridge Recipes

    Near the end of the week, I'm always ready to get rid of the little bits and pieces and leftovers that are sitting around my fridge. You know, the 3 pieces of bacon, the handful of almost-bad spinach, the sprinkling of cheese, the half of tomato, the quarter of an onion. Yeah, all those. As someone who hates to waste food, I've perfected a few go-to clean-out-the-fridge recipes. I thought you guys might like them too, in case you find yourself in one of those moments. And the reason I love these recipes so much is because, really anything goes. You can pretty much make almost anything sitting in your fridge work with a little creativity!



    Grilled Naan Bread Pizzas
    I love to buy the naan bread from Aldi and keep it in my freezer for these very moments.
    They're perfect for making creative pizzas. And you guys know about pizza, you can make almost anything go. Don't have pizza sauce, spice up your tomato/spaghetti sauce. Don't have any sauce? Make a white pizza with garlic and olive oil. I almost always have everything I need to make these happen. I just top them with whatever I have in my fridge, put them on some tin foil and pop them on the grill for a bit. Don't feel like grilling? Just bake them until cheese is melted.

    Seen here from top to bottom:
    - Cherry tomato, basil, mozzarella, feta with olive oil and garlic and a balsamic glaze
    - Mozzarella, wilted spinach, olive oil and garlic topped with bacon
    - Goat cheese, caramelized onion, chicken and bbq sauce


    Quiche or Frittata
    Depending on what I'm wanting to get rid of I usually waffle between classic quiche, crustless quiche or frittata. If I have a lot of potatoes I want to get rid of, I opt for the making the frittata.
    You can seriously throw almost any meat or veggie combo in these and the more the merrier is usually my rule of thumb. My favorite is classic quiche because who doesn't love pie crust but if I don't have pie crust or am cutting back on carbs, crustless quiche is the best way to go.

    Seen here: spinach, mushrooms, tomatoes, goat cheese, onion and eggs


    Sausage Hash
    This recipe is another good one if you want to use up potatoes before they start sprouting a million eyes. Sautéed sausage and potato is my usually base and then I throw in whatever else is hanging out in my fridge. Usually adding in some combo of, green beans, brussel sprouts, apples, onions, and almost always topped with a fried egg!


    Hoped this helped give you a few ideas for when you're ready to clean out your fridge!
  • Pork Tacos with Colorful Cilantro Lime Slaw

    You guys, I just found a way to take Taco Tuesday to a whole other level.
    Three little words...
    Cilantro Lime Slaw
    I'm so serious, I'm probably never eating tacos without this again.
    The recipe is so simple and fresh, too.
    Colorful Cilantro Lime Slaw
    Ingredients:
    Tri color slaw (cabbage, red cabbage, carrots)
    Cilantro
    EVOO
    Lime
    Garlic
    Fresh cracked pepper
    Salt 
    Instructions:
    Chop your own cabbage and carrots or buy the pre-bagged (you do you) and
    put it all in a big bowl.
    Chop up fresh cilantro and be generous with it. (If you love it like me then you put a whole lot in).
    Pour in 1/4 C EVOO.
    Juice in 1 lime.
    Mince in some garlic. (I pressed 1 clove)
    Crack some fresh pepper and sprinkle some salt.
    Give it all a good ol' mix up.
    Refrigerate it and then put it on top of your tacos. (I think it's best with pork but chicken or beef are fine too).
    Stand amazed at the fresh deliciousness that you've been missing on your tacos.
    Think of me the next time you Taco Tuesday and give this slaw a go!
    The other way you can take your Taco Tuesday to the next level is these 
    cuuuuute vintage brass cactus napkin holders.
    One unique set of four up for grabs in my shop.