Cocinando con Alena

These donuts are so simple. So delicious. I will be the first to say that when it comes to donuts, I can be a donut purist: I want a FRIED yeasted or cake donut. I don’t discriminate between the two because sometimes I’m in the mood for one over the other. But let’s talk about baked donuts. I don’t necessarily think they make up for fried donuts. They really don’t. However! They deserve a spot among all the other desserts. They are simple, taste wonderful, are easily customizable. And my favorite part: I’m not beholden to a pot of hot oil! Because first, I don’t necessarily have time to fry all sorts of things right now. More importantly, I have a little munchkin at my feet. So all the oil freaks me out. If you’ve never tried making baked donuts, I like to almost say it’s as if you were making muffins. First, the texture is similar! Second, you mix wet into dry, pour the batter into the mold, and bake for around 15 minutes. All that’s left after that is to whip up your glaze...

Everybody knows how to scramble eggs, you might think. True, anybody can scramble eggs, but making a fluffy, moist scramble is a bit of an art form. I really loathe overcooked, rubbery or browned eggs. So many diners and delis serve them this way, which means I rarely go out for breakfast anymore. Why should I, when it’s perfectly easy (and way less expensive) to make tasty eggs at home? Here’s how!

I made this for a church picnic and for a Friday night family night fruit salad. Along with our Ravioli Lasagna. It was a HUGE hit. it was so simple and fast to make. even my special needs son was able to get a thrill in helping me make this. Everyone at church was asking for this recipe. It allowed for me to keep with the fresh fruits we needed for nutrition but also a fun part at the the same time. Great and amazing compromise favorite. This will definitely be a make again favorite in my house and a recipe I will pass on to my daughter in her homemade cookbook binder we are making her for her soon graduation. Recipe >> Strawberry Cheesecake Salad @ cakescottage.com

These cookies are absolutely irresistible! They’re soft, chewy, and full of sweet berries and melty chocolate chips. What’s not to love?? Leftovers will stay fresh for at least four days if stored in an airtight container on the counter or a week if stored in an airtight container in the refrigerator—if they last that long! Recipe >> Raspberry Chocolate Chip Oatmeal Cookies  @ amyshealthybaking.com

Healthy enough for breakfast and sweet enough for dessert! These Chocolate, Peanut Butter, Banana Yogurt Pops are sure to please both kids and adults alike! The popsicles are a simple combination of milk, I used almond milk, plain non-fat Greek yogurt, peanut butter, bananas, unsweetened cocoa powder, honey, and vanilla Recipe >> Chocolate, Peanut Butter, Banana, Yogurt Pops @ reciperunner.com

We recommend replacing your morning coffee with lemon water for at least 2 weeks. I am sure you’ll see lot of positive benefits to your energy, mood and health. Here is why: Studies indicate that in cases where toxins have built up in the body, the lemon juice and peel have cleansing properties. Lemons are high in Vitamin C which is essential for normal growth and development. A single lemon contains around 30-40 mg of Vitamin C . Vitamin C has been studied extensively and shown to have a myriad of health benefits from protecting against prenatal problems to cardiovascular disease, eye diseases, skin wrinkles, and immune system deficiencies. It acts as an antioxidant and helps protect cells from damage caused by free radicals. And that is not all. Below we are going to show you some more healthy properties of lemon water: Improves Digestion Many people are beginning to discover that their digestion problems have to do with the health of their stomach. Feeding your body ...

"This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles." Chicken With Mushrooms 4 Servings Ingredients: 3 cups sliced mushrooms 4 skinless, boneless chicken breast halves 2 eggs, beaten 1 cup seasoned bread crumbs 2 tablespoons butter 6 ounces mozzarella cheese, sliced 3/4 cup chicken broth Directions: Preheat oven to 350 degrees F (175 degrees C). Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.