kim, Author at Lovin' From the Oven

Shredded Buffalo Chicken

November 17, 2015 by kim Leave a Comment

Fall means more crockpot recipes, please! I love that the temperature is slowly dropping and cooking is finally tolerable. Turning the oven on doesn’t mean that you’re sweating your clothes off anymore. I actually love standing in front of the oven now to feel the warmth and heat coming out of the top and sides. Amen to that!

This is seriously the easiest recipe ever. It only has three ingredients total. That’s it! You could use the outcome for lots of different things. Throw it in between some slices of bread to make a sandwich, serve it over rice, or in this case, just serve it by itself as a side. I baked up some cornbread muffins to go with it. We’re all suckers for cornbread in this household.

Although there’s a package of ranch in the mix, you don’t really taste it. If anything, I think it just tones down the buffalo sauce a bit so it isn’t too spicy. Don’t omit it, though. It certainly does…. something? I’m no expert.

I can’t believe it’s already Thanksgiving next week! I’m still putting my list of things to bake together. I feel so behind in the holiday season. Have you guys started prepping for Thanksgiving dinner yet? Where does all the time go? I always try new dessert recipes for Thanksgiving, but my Christmas cookie line up always remains the same. That’s one holiday I can’t change, no matter how much I want to. People look forward to those simple cookies every year!

Shredded Buffalo Chicken

Ingredients

4 chicken breasts, frozen or raw
1 packet of dry ranch dressing mix
1 cup of buffalo sauce

Directions

Place chicken in the crockpot.
Sprinkle the dry ranch dressing mix on top, followed by the buffalo sauce.
Cook only for 6 hours or high for 4. Shred the chicken with two forks right before serving.

https://lovintheoven.com/shredded-buffalo-chicken/

Greek Yogurt Brownies

November 9, 2015 by kim 7 Comments

You guyyysssssssss. I just made “healthy” (okay, “healthier”) brownies and they turned out to be the best brownies I’ve ever made! I’m not even joking! They’re so so good and I devoured 1/4 of the pan the moment it cooled down enough to eat.

What’s the secret? The Greek Gods® Greek Yogurt, of course! I used traditional plain in mine, and I can see it being very versatile in other recipes as well. Sub it for a sour cream dip, whip it up with some sugar to make frosting, add a cup in cake mix to keep it soft… there’s a lot you can do. Their yogurts are made from milk from cows that are not treated with growth hormones, so you can trust that you’re using the good stuff.

It’s deliciously creamy and tart. It’s a great base to make a yogurt bowl (that’s how I eat it!). I add a bit of honey, granola, chia seeds, and fruit on top for breakfast in the morning.

The batter will seem very dry at first, but once you get it incorporated, it will be smoother than smooth. See for yourself:

Once it’s baked, wait completely until it’s cooled before you cut! That’s really important. I didn’t wait completely, so it stuck to the knife quite a bit.
The texture of these brownies are gummy and gooey. It’s like the center of a pan of regular brownies if you undercook it just a bit. That’s my favorite part of a regular brownie!

Another note: Don’t stack your brownies without using wax paper in between. They’ll stick to each other because of how gooey they are.

Recipe slightly adapted from Sprinkled with Jules. The only thing I did differently was add some vanilla extract.

Greek Yogurt Brownies

Ingredients

1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup Rodelle cocoa powder
3/4 cup sugar
1/4 cup brown sugar
1/2 cup chocolate chips
1 egg
1 teaspoon vanilla extract
1/2 cup The Greek Gods Traditional Plain yogurt

Directions

Preheat oven to 350 degrees and coat a 9"x9" pan with nonstick spray.
In a large bowl, mix all of your ingredients together until smooth.
Pour batter into prepared pan and bake for 20 minutes.
Let cool completely before cutting.

https://lovintheoven.com/greek-yogurt-brownies/

This is a sponsored post, but the opinions expressed are my own.

Glazed Pumpkin Donuts

November 5, 2015 by kim Leave a Comment

This is a sponsored post, but all opinions expressed are my own.

Happy November! We are going to start rolling into the holiday season. I’m starting off with these baked pumpkin glazed donuts. I really should try frying them myself one time, though. I need to muster the courage to do that.

It’s always easier to bake donuts for me. It’s also healthier, less messy, and just as moist. Thanks to sugars from T-Sugars, these donuts came out superb!

I used Belgian Cassonade Sugar to make the donuts and Icing Sugar Mill to make the glaze and dust the tops. Can we talk about how convenient their packaging is for that? It’s literally a sifter built in to the lid. You twist the top of the canister to sift the fine sugar out and close it when you’re done.

It’s rare to see a recipe use an entire can of pumpkin, but this one does. There’s no wasting or leftovers here! Dump that whole 15oz can into your batter. The end result is a moist donut that’ll last for days (not that it will last that long anyway).

In fact, my donuts were so moist that the glaze didn’t even harden as much as I would have liked and the powdered sugar on top kept getting absorbed into the dough. Oh well.

They still looked great! Since I only have one regular donut pan and one mini donut pan, that’s what I used to bake the whole recipe in one batch. I can see festive sprinkles being a great addition to these donuts.

Here’s what they look like inside:

In the end, they really taste more like a pumpkin bread than a donut, but I’m not complaining.

Using high quality sugars really make a difference in the overall taste of your product, so don’t skimp out! Recipe from Confessions of a Cookbook Queen.

Glazed Pumpkin Donuts

Ingredients

1 (15 oz) can pumpkin
1 teaspoon ground cinnamon
1 cup light brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Glaze:

1 1/2 cups powdered sugar
4 tablespoons warm water
1 teaspoon vanilla extract

Directions

Preheat oven to 425. Spray donut molds with nonstick spray.
In the bowl of your mixer, beat together the pumpkin, cinnamon, brown sugar, oil, and eggs.
Gradually mix in the flour, baking soda, baking powder, and salt until just combined.
Fill each donut mold about 3/4 full.
Bake for 8 minutes, or until the tops spring back when lightly touched.
Let the donuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
In a medium bowl, whisk all the glaze ingredients together until smooth.
Place a sheet of foil or wax paper under your cooling rack. Dip each donut in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm. Dust with additional powdered sugar, if desired.

https://lovintheoven.com/glazed-pumpkin-donuts/

I can’t help but share this adorable photo of my friend‘s baby snacking on one of my donuts! How cute is she?! I can’t even.

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