These Banana and Buttermilk Scones are just one more reason to buy more bananas! Think banana bread in scone form!

Made with ripe bananas and tangy buttermilk, they bake up soft inside with a golden crust.

This banana scones recipe is great for breakfast, brunch, or an afternoon treat, (or midnight snack) they’re delicious on their own or served with butter, honey, or jam. Add some whipped cream or a scoop of vanilla ice cream if you’re looking to “dessert” it up!

Why You’ll Love These Banana Buttermilk Scones

• Soft, bakery-style texture
• Banana flavor shines through
• Quick to make with simple ingredients
• Freezer-friendly for an easy grab-and-go breakfast

How to make banana scones, buttermilk scones:

Use ripe yellow bananas for the best texture and flavor. Brown soft bananas will likely give a mushier scone interior.

The Best Banana Buttermilk Scones You’ll Ever Bake. Bananas are a staple item and great to have on hand.

Grating cold butter for scones gives a great lift to the scones, the butter blends in nicely while creating pockets of air when the scones are baked!

For a light, fluffy texture, use ripe bananas but not “brown/black overripe bananas, the super soft, mushy texture will result in mushy scones, the same thing happens with banana bread.

Enjoy this delicious banana layer cake, it’s wonderful!

Banana Maple Oatmeal Cookies are really calling your name. These are a must-make!

And one more amazing banana recipe, these Banana Crumb Muffins, oh these are the real deal

If you love baked goods with that cozy banana bread flavor, you’re going to fall in love with these Banana Buttermilk Scones. They’re tender, lightly sweet, and have a wonderful texture thanks to the buttermilk.

Tips for Perfect Banana Scones

• Use cold butter- this helps create flaky layers.
• Grate the cold butter
• Don’t overmix- stir just until the dough comes together.
• Slice bananas so the center of the scone isn’t mushy.
• Brush with buttermilk before baking- it gives them a golden, crisp top.
• Add-ins welcome! Try mini chocolate chips, chopped nuts, or a touch of cinnamon.
• Fruit scones tend to get sticky if you overmix or if they get warm, add flour as needed.

Give some of these Banana Recipes a try, everything from cakes to cookies, pies, and banana bread too!

If you’ve got a couple ripe bananas waiting to be used, skip the banana bread this time and bake up a batch of these delightful scones. Soft, buttery, and full of banana flavor — they’re sure to become a favorite!

If you’re looking for more recipes to use buttermilk with, give some of these a try!

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Banana Buttermilk Scones

Banana and Buttermilk Scones are soft, golden, and flavorful—like banana bread in scone form. Perfect for breakfast, brunch, or anytime

Course Breakfast, Dessert

Cuisine American

Keyword banana, scone

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 28 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3 cups all purpose flour or bread flour
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cold butter, grated
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 ripe bananas, chopped (not mashed) I used yellow bananas; brown bananas will give a mushier more wet scone.
• 1/4 teaspoon cinnamon, if desired

Instructions

• Preheat the oven to 400°
• In the bowl of a mixer, place the flour and brown sugar, mix to combine.
• Add in the baking powder, baking soda, and salt, and mix again to combine those ingredients.
• Add the cold grated butter and mix to combine on low to medium speed.
• Place the eggs, buttermilk, vanilla, and cinnamon if using it.
• Add in the sliced banana, and mix on low, just until the banana incorperates.
• When the dough begins to pull away from the sides of the bowl, stop mixing.
• Turn the dough out onto your work surface, floured or on plastic wrap, and roll out 1 inch thick with a rolling pin. Cut into desired shape and size. 6-8 large scones, or many smaller scones.
• I make the dough into a ball, then roll it into a dish shape and cut it with a sharp knife (not wiggling it- so the scones don't twist), then gently lift them with a spatula.
• Place the scones on a parchment lined baking sheet, brush the tops of the scones with buttermilk.
• Bake at 400° for 15 minutes.
• Remove from oven and allow scones to cool for 5 minutes, serve warm or cooled. Slice and add butter, jam, or honey.

The post The Best Banana Buttermilk Scones You’ll Ever Bake first appeared on Created by Diane.

These muffins are the perfect blend of sweet pumpkin flavor and hearty cornbread texture — a cozy side for chili, soups, or holiday dinners.

Quick to make with a Jiffy mix shortcut, they taste homemade and festive in every bite!

Soft, moist, and full of fall flavor, these Pumpkin Cornbread Muffins are made with a simple box of Jiffy mix and a swirl of pumpkin puree.

Perfect with chili, soup, or as a holiday, for breakfast, or a side dish!

There’s something about cornbread and pumpkin that just feels like fall — warm, cozy, and comforting.

These Pumpkin Cornbread Muffins start with a box of Jiffy Corn Muffin Mix and a scoop of pumpkin puree, making them the easiest (and tastiest) way to bring seasonal flavor to your table.

These bake up a mile high! And the tops have a nice cinnamon sugar crunch without them being overly sweet. They are the perfect item to serve with Chili or my favorite Pumpkin Jalapeno Chili, after all, it’s pumpkin season.

And if you have more pumpkin puree, be sure to make these pumpkin scones too.

Now onto the cinnamon butter, it’s perfect on these muffins, it adds delicious flavor to these pumpkin cornbread muffins.

These muffins, plus the cinnamon butter, are just like a warm, cozy hug!

I keep a jar of Cinnamon-Sugar in my kitchen cabinet.

Oh, I’ll have to share all the fun uses… for this, just sprinkle it onto soft butter and mix until smooth.

Why You’ll Love This Recipe

• Quick & Easy: Starts with a Jiffy mix, ready in under 30 minutes.
• Perfect Texture: Moist, fluffy, and lightly sweet.
• Versatile: Great with soups, stews, chili, or as a Thanksgiving side.
• Freezer-Friendly: Cool completely and freeze for up to 2 months — they reheat beautifully!

These Pumpkin Cornbread Muffins are one of those recipes that make your kitchen smell amazing — cozy spices, warm pumpkin, and a hint of sweet cornbread.

They’re perfect for everything from tailgating to Thanksgiving dinner.

This gives you another great reason to have pumpkin puree in your pantry year-round.

These taste fantastic and you’ll want to enjoy them long after the Fall season ends.

Serve them with chili, roasted turkey, or a pat of cinnamon butter… and watch them disappear fast!

Looking for great muffin pans, give these a try. I have 3 of them.

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Pumpkin Cornbread Muffins

full of cozy fall flavor, great with chili, soup, or a pat of butter, a drizzle of honey, or cinnamon butter!

Course Bread

Cuisine American

Keyword cornbread, pumpkin

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 8.5 oz box Jiffy cornbread mix
• 2 large eggs You'll start with 2 eggs, mix one egg in a small bowl, then remove 1 1/2 tablespoons to use in recipe (discard the remaining egg)
• 1 tablespoon melted butter
• 1 cup pumpkin puree
• 1/4 teaspoon cinnamon
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons coarse turbinado sugar
• 1 teaspoon cinnamon sugar mixture 4 parts sugar, 1 part cinnamon

Instructions

• Preheat oven to 450°
• In a medium bowl, combine the cornbread mix, egg, butter, pumpkin puree, cinnamon, brown sugar, and vanilla extract.
• Mix until all ingredients are combined with a wooden spoon or spatula.
• Let the batter rest 10 minutes. This will allow the cornmeal in the recipe to rehydrate, creating a moist muffin and allowing it to rise up high when baking.
• Prepare 6 portions of a 12-compartment muffin pan (every other)
• Fill each of the 6-compartments. Each portion will get about 1/4 cup. This will result in a high-domed muffin.
• Sprinkle each portion with cinnamon sugar mixture, then add some coarse turbinado sugar.
• Bake at 450° for 15 minutes, a toothpick should come out clean.

Notes

This recipe easily doubles. But do not use 1 muffin pan and fill all compartments, to ensure the muffins rise high, skip every other. Use two 12-muffin pans to bake 12 muffins.

The post Pumpkin Cornbread Muffins with Jiffy Mix – Quick & Delicious first appeared on Created by Diane.

From sweet-and-savory mashups to pantry-staple creations, these quirky comfort foods remind us how creative families could be with what they had on hand. If you ever traded your lunch at school only to hear “What is that?”, this post is for you.

Let’s turn back time…

I remember my grandmother serving me this often when I visited. I did really liked it, she made it seem special, it was the only time I ever ate it.

What is it exactly? It’s warm milk, with saltines and sugar.

Yep, totally simple, easy to make, and most have those items in the house!

It really tastes like a savory cereal, which is one reason I might not like that sugary stuff, I never have. Although I recall eating some cereals, it was never my favorite.

Coffee Soup (or Coffee Sop): When consumed with coffee instead of milk, it was sometimes referred to as “coffee soup” or “coffee sop”.

Milk toast: This refers more broadly to bread and milk, but suggests a historical context where simple warm dairy dishes were common

It’s a real quick, poor version of bread pudding! Add bread or dried fruit to switch it up.

We called it saltines in milk, but some call it Soaky!

When conversations of foods we ate as kids come up… what were you served as a kid, that others may not have had?

It could be as simple

My son’s favorite is from my mom… she served him an English muffin, butter, applesauce, with cinnamon and sugar on top (which is still a favorite, especially if he’s not feeling well)

One friend told me, as I was heating tortillas for dinner, that flour tortillas with butter and cinnamon sugar was the item his mom served his family on repeat.

I recall many days having toast with butter and cinnamon-sugar! Tortillas weren’t popular where I grew up, and seeing fresh tortillas wasn’t popular until he 80s.

Whether you still like the food or not today is always a hot topic, from frozen dinners of Salisbury steak with the tiny cobbler or a pot pie from Banquet (always very affordable) to tuna noodle casserole with stewed tomatoes, some had peas.

I’ll never forget watching the movie Angie, and she made English muffin pizza with spray cheese and ketchup… I gasped!

Here are a few odd-but-often-loved childhood foods you might recognize:

• Ketchup Sandwiches
  Bread + ketchup = lunch. No cheese, no meat, just straight-up tomato sugar paste between slices of Wonder Bread. Michelin star? No. Cheap and oddly comforting? Absolutely. (I have never had this, but I hear it was popular)
• Butter & Sugar Sandwiches
  Because who needs frosting when you’ve got margarine and a spoonful of sugar? It was like a DIY Pop-Tart—without the tart. (Who doesn’t LOVE Butter!)
• Hot Dogs in Everything
  Mac and cheese? Add hot dogs. Spaghetti? Add hot dogs. Just hot dogs on a plate? Dinner is served. (Check out these other Hot Dog options here and here.
  
• Fried Bologna Sandwiches
  The fancy version of lunch meat: fry it until the edges curl, slap it on white bread, and call it gourmet
• Tomato Soup (aka “Ketchup Soup”)
  If you were really broke, you might have had soup made with hot water and ketchup packets. It was basically Depression-era ramen.

• Banana & Mayo Sandwiches
  Don’t knock it ‘til you’ve tried it. Creamy, tangy, weirdly good. (Or maybe it was just childhood hunger talking.)
• Cornbread & Milk in a Bowl
  Some families swore by this as dinner. Basically dessert if you added enough sugar.
• Leftover Mystery Mash
  Anything in the fridge + a frying pan = dinner. Potatoes made frequent appearances, naturally.

What felt like “normal food” as a kid was often born from resourcefulness, creativity, and making something tasty out of whatever was in the pantry. While some of these dishes might make others raise an eyebrow, they carry a lot of nostalgia—and maybe even deserve a comeback.

Some thought these meals were just what people ate, only to grow up and realize other kids were having actual lasagna while we were over here eating bread with condiments.

But honestly? Looking back, those quirky, cheap eats are part of what made childhood memorable—and maybe even made us a little more creative in the kitchen today.

Some rely on the blue box of mac and cheese… I never had that as a kid (and I really don’t like it), make this great creamy cheesy mac and cheese!

My mom cooked well… I know I was blessed. The only meal I recall not liking she ever made was Liver and Onions!

Not everything from childhood was a ketchup sandwich—thankfully. Alongside those oddball meals that made us question our parents’ choices, there were the classics that still make our mouths water today: bubbling baked ziti, melty meatball subs, flaky blueberry pie, and creamy baked custard that could rival any bakery.

It’s funny how food tells the story of where we came from. Some meals were pure survival mode, some were hand-me-down traditions, and others were mom’s way of making sure we felt spoiled, even on a budget.

So whether your childhood dinners were a little quirky, a lot comforting, or somewhere in between, they all left their mark. And let’s be honest—we’d probably still eat half of them today, even if it’s just for nostalgia (looking at you, fried bologna).

Because in the end, those odd foods weren’t just meals… they were memories. And that’s the best recipe of all.

Some of my favorite recipes inspired by my mom are:

• Zucchini Italiano
• Chicken and Dumplings
• Baked Ziti
• Meatball Sub
• Baked Beans

And my favorite desserts my mom made

• Baked Custard
• Pecan Lassies
• Blueberry Pie
• Rice Pudding
• Chocolate Cake

So here’s to childhood foods—equal parts questionable and unforgettable.

If you’re looking to save money, try making your favorite take-out items at home. I have a whole slew of recipes for you to try here.

Do you have a food from childhood you later found out most people didn’t eat?

Let me know in the comments, I’d love to hear about it.

This sauce is great on ice cream, and I bet your wouldn’t expect it!

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Saltines milk and sugar

Some call it "Soaky", it tastes like savory cereal, a great, cheap, depression era option to serve when you're hungry! You can also make this with bread, fresh or stale!

Prep Time 1 minute minute

Cook Time 1 minute minute

Total Time 2 minutes minutes

Servings 1 serving

Author Diane Schmidt – createdbydiane.com

Ingredients

• 5 saltine crackers or bread- fresh or stale
• 1 cup warm milk
• 1/2 teasppon granulated sugar

Optional- add dried fruit, maple syrup

Instructions

• Add warm milk to a bowl, add the saltines (whole or broken), and top it with some sugar. You can use bread, adding in dried fruit is another option.

  Enjoy!

The post Saltines, milk and sugar first appeared on Created by Diane.

This pumpkin bread offers a nice warm spice flavor. The texture is wonderful and moist without being gummy.

With simple ingredients, you’ll be enjoying pumpkin bread in no time:

• pumpkin puree
• eggs
• oil
• water
• all purpose flour
• granulated sugar
• baking soda
• cinnamon
• salt
• all spice
• nutmeg
• ground cloves
• baking powder

I mixed the batter in with a stand mixer, but this recipe can be made with a hand mixer or mixed with a wooden spoon.

Mix the batter until all ingredients are combined but don’t over-mix or whip. Scrape down the sides if flour or ingredients cling to the sides of the bowl to be sure they are incorporated well.

As mentioned this recipe makes enough for 2 loaf pans.

This pumpkin bread is not overly sugary, so don’t be afraid to add additional sugar on top if you want that sugary crust!

Use pan release for the pumpkin bread to be easily released from the baking pan.

The sugary crust crackles and might just be your new favorite way to make pumpkin bread.

Will you be keeping both loaves for yourself or will you be slicing and freezing some for later, or sharing some with someone special? This is a great recipe to bring to a friend.

I have a very special friend, who makes delicious pumpkin bread and makes sure I have some every year. I always look forward to it. I often think of memories of when we lived closer to each other and wish we could be right across the street from each other again. Walking just steps to see each other any time of day or night, sitting and chatting for hours on end. Time flies by, make memories with people you like spending time with.

What else can I add to this pumpkin bread?

After using a pan release or baking spray, apply two tablespoons of granulated sugar and move the pan around until it’s all coated well. Next, place 1/2 the pumpkin bread batter into the pan and then add 2 tablespoons sugar on top. This will create a sugary crust (which is so crunchy and delicious). Add some cinnamon to the sugar for an extra flavor kick!

• Looking for a less sweet crunch on top add some pumpkin seeds (not in the shell) before baking.
• Add 1 cup chopped nuts, pecans, walnuts would be great.
• Another great option is to add 3/4 cup chocolate chips, mini or regular.
• Add 3/4 cup raisins or dry cranberries for a fruity addition.
• Top the batter with some plain or roasted salted pepitas… pumpkin seeds, not in the shell.
• Add a drizzle of maple glaze on top of cooled pumpkin bread for a sweet addition.

It’s great haveing something to take with you on car rides, long trips, freeze slices individually wrapped and take them out to add to lunches.

Now… if you like a little somethin’ somethin’ on top of your pumpkin bread and are looking for something different than glaze icing.

Try this sugar crusted top is divine!

Make it a cinnamon Cinnamon Sugar Pumpkin Bread by adding cinnamon to the sugary topping. It’ll give it that extra WOW factor.

Oh, this is a delightful update to regular pumpkin bread, It’s all cinnamony and sugary and so delicious. And super simple to do.

To get a really nice crust of sugar on the pumpkin bread, prepare the pan with a pan release, baking spray, shortening, or butter (I use this pan release to be sure the pan is well coated and that will give the sugar someone to cling to as well as easy removal of the pumpkin bread from the pan, no weird flavor from the fumes of an aresol spray can either) then add a couple of tablespoons of granulated sugar, add in some cinnamon if you would like. Then add a couple more tablespoons of sugar on top. It’s baked nice and crisp and gives it a great crunch on the edges of the sliced pumpkin as you bite into it. It’s really fantastic!

This recipe makes 2 loaves of pumpkin bread.

You can make one with and one without the sugar, or cinnamon and sugar on it, but trust me the sugared pumpkin bread is fantastic, it was gone the first day! Or you can make them both without the sugary topping.

And if you are a huge cinnamon fan, add some cinnamon to the sugar and coat the loaf generously for a fun cinnamon sugar crust on pumpkin bread.

Other flavor options: add chocolate chips, nuts, pumpkin seeds, raisins, and cranberries, the possibilities are endless.

What size loaf pans should be used?

Pumpkin bread can be baked in a variety of pans, choose what size loaf you’d like to have. I baked the plain pumpkin bread in an 8×4″ pan and the sugared loaf was baked in a 10×5″ pan. The pumpkin bread can be baked in a muffin tin, or a pie plate. The smaller the pan the less time it’ll need to bake. Muffins will take about 20-25 minutes. Test with a toothpick, and remove it from the oven when it comes out clean.

More pumpkin recipes to try

• Pumpkin Scones (better than Starbucks!)
• Chocolate Pumpkin Cupcakes (look who cute these are)
• Cinnamon Sugar Pumpkin Donut Bites (fun tasty, small batch)
• Pumpkin Sheet Cake- perfect for a crowd
• Crispy Pumpkin Chocolate Chip Cookies

This recipe makes 2 loaves.

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Pumpkin Bread

The pumpkin bread you'll make year-round. The warm cozy flavor of pumpkin, cinnamon, and cloves makes this easy recipe a true winner. This recipe is a good reason to keep canned pumpkin in your pantry all year.

Course Cake, Dessert

Cuisine American

Keyword breakfast, cake, pumpkin, snack

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 loaves

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15 oz can pumpkin puree, canned or fresh
• 4 large eggs
• 3/4 cup oil I use avocado oil
• 2/3 cup water
• 3 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons salt
• 1 teaspoon allspice
• 1 teaspoon nutmeg I prefer fresh grated nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoons ground cloves
• 1/4 cup sugar, OPTIONAL for sugared topping add 1-2 teaspoons cinnamon if desired

Instructions

• Preheat the oven to 350°.
• Prepare the pans with a pan release, butter, shortening, or baking spray. Add the optional sugar or cinnamon and sugar if desired. (this recipe will bake 2 loaf pans)
• In the large bowl of a mixer, add the eggs, pumpkin puree, oil, and water and on medium until just combined
• Add in the flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves and mix or low until moistened and all ingredients are blended.
• Pour batter into prepared pans. (add sugar or cinnamon and sugar on top if desired)
• Bake for 45-55 minutes depending on pan size. 8×4 about 45-50 minutes, 10×51/2" pan about 50-55 minutes. Muffin pan will take 20-25 mintues. Test with a toothpick comes out clean.
• Allow the pumpkin bread to cool for ten minutes then remove from the pans. Give it another 5 minutes to cool, then slice and serve. Wrap any leftovers, and refrigerate after 2 days for best freshness.
• Pumpkin bread is great served at room temperature, cold from the fridge, and warmed with butter or cream cheese.

The post Pumpkin Bread first appeared on Created by Diane.

I tried a new methods of “hard boiling eggs” as soon as I hear of a new tip or method.

I’ve made many batches of hard boiled eggs for deviled eggs and egg salad.

I even make a high protein deviled egg dip and egg salad spring rolls or just add slices of hard boiled eggs.

These little pumpkin eggs are flavored with pumpkin and smoked paprika. If smokey flavor isn’t your thing use regular paprika.

Ingredients

• Eggs
• Mayo
• Mustard
• Turmeric
• Paprika (smoked or regular)
• Pumpkin puree
• salt and pepper

Cook hard boiled eggs using your preferred method. Use a pressure cooker with 1 cup water, add as many eggs as you’d like on the wire rack. Set the timer for 5 minutes. Quick release the pressure and put them in an ice bath for 15 minutes to cool them.

Peel and slice the eggs, pop out the yolks.

Mix the yolks with all the ingredients until well blended, you can use an immersion blender, food processor or mix then press the mixture through a fine strainer with the back of a spoon so there are no lumps.

Place the egg mixture into a piping bag with an 857 piping tip or similar star style tip, the more prongs on the tip the more lines you’ll have on the eggs.

Pipe the egg mixture on the sliced egg whites and top with something green. I used fresh sage leaves. Parsley leaves or diced green onion are another option.

These fun Thanksgiving deviled eggs with be the hit of any holiday dinner.

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Pumpkin Deviled Eggs

the best deviled eggs for Fall, Halloween, and Thansgiving celebrations. These eggs are cute enough to serve all year and the flavor combination is delicious.

Course Appetizer

Cuisine American

Keyword appetizer, deviled eggs, eggs, fall, halloween, pumpkin, thanksgiving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 6 eggs
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon turmeric
• 1-2 tablespoons paprika regular or smoked
• 2 tablespoons pumpkin puree
• salt and pepper to taste

Instructions

• Cook hard boiled eggs using your preferred method. Use a pressure cooker with 1 cup water, add as many eggs as you'd like on the wire rack. Set the timer for 5 minutes. Quick release the pressure and put them in an ice bath for 15 minutes to cool them.
• Peel and slice the eggs, remove yolks and place them in a bowl
• Mix the yolks with all the ingredients until well blended, you can use an immersion blender, food processor or mix then press the mixture through a fine strainer with the back of a spoon so there are no lumps.
• Place the egg mixture into a piping bag with an 857 or similar piping tip
• Press the mixture out of the piping bag onto each half of the egg white
• garnish with sage leaves, parsley, diced green onion or similar to create the pumpkin stem or leaves
• Keep refrigerated until ready to serve, these can be made a day or two ahead of time, cover with plastic wrap but don't allow the plastic wrap to touch the eggs.

The post How to make the cutest Pumpkin Deviled Eggs first appeared on Created by Diane.

With a firm crunch and a cinnamon sugar coating these pumpkin spice donut holes are bound to have everyone running to the kitchen to grab some!

This recipe is a small batch and makes 15 donut holes, multiple for more.

There is no better time to make a batch of donuts than in the Fall. And these cinnamon sugared pumpkin donuts are the perfect donut to make whether this is your first time making donuts or you’ve made donuts before.

Cinnamon sugar donut holes are always a favorite around here.

One bit in and that bright golden color inside is exposed…

It’s a dynamic duo in flavor, pumpkin and cinnamon sugar.

I love desserts, but I don’t prefer them to be overly sweet, so this recipe can easily be adjusted if you like your desserts sweet. I use a 1/4 cup of sugar, but you can increase the sugar to 1/2 cup if desired.

I use a 2 tablespoon size scoop for each donut hole, they take about 4 minutes to cook in hot oil. Smaller donuts will cook more quickly. The inside of the donut has a great texture and is not dry.

With just an inch of oil in a 2-quart pan, these don’t will be ready in no time!

Use a thermometer to ensure the oil stays at 350°, that way the donuts will become crisp and not oily.

I use this two tablespoon sized scoop, I’ve had this one for over 25 years, The quality is evident as I use it every week for meatballs and cookies.

Most importantly use a staining spoon or tongs to transfer from hot oil to paper towels to blot any excess oil. Then place the donuts into the cinnamon-sugar mixture to coat completely.

Of course for best texture allow the donuts to cool for the best texture, it’s like hot cake, it won’t taste as good and the flavors come through when cooled.

Best of all these vegan pumpkin donut holes are sure to be a crowd pleaser!

Some of my all time favorite recipes are pumpkin based, as well as these pumpkin donut holes you should put some of these on your must make list:

• Pumpkin Scones
• Pumpkin Pasta
• Pumpkin Muffins
• Pumpkin Pancakes
• Pumpkin Funnel Cake
• Pumpkin Ice Cream
• Pumpkin Cupcakes
• Pumpkin Cake Cream Cheese Frosting

Therefore… you now have a lot of great reasons to have pumpkin puree in your pantry!

This small batch of fried pumpkin donuts have been making a repeat appearance in my kitchen and I couldn’t wait to share them with you.

More cinnamon sugar favorites:

• Snickerdoodle Cookies
• Cinnamon Sugar Churro Cupcakes
• Apple Cinnamon No Bake Cheesecake
• Warm Cinnamon Apples
• Apple Cinnamon Scones
• Apple Cinnamon A La Mode Dessert Tacos

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Cinnamon Sugar Pumpkin Donut Holes

Bitefulls of pumpkin, cinnamon and sugar. The perfect combinations of flavors without being super sweet.

Course Dessert

Cuisine American

Keyword cinnamon, donut, pumpkin

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup pumpkin puree
• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar if you like your donuts sweet increase the sugar to 1/2 cup
• 2 teaspoons baking powder
• 2 teaspoon pumpkin pie spice
• 1 large egg
• 1 tablespoon oil (avocado oil or vegetable oil)
• 1/3-1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 3 cups vegetable oil depending on your size pot, have at least 1 inch oil.

Instructions

• In a medium bowl place the pumpkin puree, flour, sugar, baking powder, and pumpkin pie spice and stir to combine with a rubber spatula.
• Then mix in the egg and oil and blend until completely combined.
• Allow the mixture to rest while you prepare the cinnamon sugar mixture, and heat the oil.
• In a 2 cup bowl, mix the 1/3-1/2 cup sugar with cinnamon to roll the hot donuts in. You'll then be able to move the bowl to coat each donut or use a spoon to move the donut around in the mixture. Set aside until you cook donuts.
• Use a 2 tablespoon scoop (makes 15 donuts) to portion out the batter, place 4-6 portions gently into the heated oil.
• In a 2 quart pot heat at least 1 inch of oil (a few cups) to 350°. Use a thermometer to ensure the oil is at the correct temperature and you'll want to test the internal temperature of the donut to be sure it's fully cooked.
• Cook for about 4 minutes or until the batters' internal temperature is about 220° poke with a toothpick or probe to ensure the batter is not wet. These pumpkin donuts will not be done cooking when "golden" they will be a light brown color as the pumpkin already makes the batter a golden color. You can test the cooking time by doing 1 first. Keep the cooking oil at 350° to be sure the donuts cook quickly, and evenly and don't become "greasy".
• Use a tray lined with paper towels to drain any excess oil.
• Then immediately use tongs or a spoon to place each donut into the cinnamon sugar mixture and coat the donuts completely.

The post Cinnamon Sugar Pumpkin Donut Holes first appeared on Created by Diane.

Making any day special with brunch!

From toast options to eggs, to baked goods, desserts, feeding two, or feeding a crowd. Fruit and drinks. hearty casseroles and so much more.

• Avocado Toast
• Smoothie Bowls
• Lemon Scones
• Stuffed French Toast Casserole
• Bacon– Bake it up crisp
• Buttermilk Biscuits– so light and tender!

And some great drinks to go along with brunch:

• whipped coffee– OMG so amazing
• or maybe you’ll want to try this coffee syrup on top of pancakes, yogurt or in drinks, totally yummy!
• homemade lemonade
• got blueberries? this gorgeous blueberry lemonade is outstanding
• lavender lemonade
• lavender iced tea
• Are you an iced tea fan… this Kentucky Dirty Cocktail is delicious
• Smoothie fans- love the blueberry oatmeal smoothie or an apple cinnamon oatmeal smoothie.
• And apple sangria is always a good option.

A fun fruit options is Grilled Apricots

Make some Egg Salad Spring Rolls for a fun make ahead item.

Keeping it simple make some overnight oats, prep them and piles some fruit around a tray and serve it charcuterie style.

Need something on the go… make a batch of these blueberry breakfast cookies.

Or try some TOAST options. I have over a dozen varieties.

some more yummy options

• Carrot Cake Scones
• Skillet Carrot Cake
• Leftover Ham Fried Rice
• Carrot Bundt Cake

• Buttermilk Scones
• Eggs Benedict Enchiladas– OMG so yummy, I included ham in this and it’s delicious
• Hard Boiled Egg plus Eggs, tips and uses
• Asparagus Wrapped in Bacon because no breakfast is complete without bacon and just another way to get in a green vegetable!
• Lemon Blueberry Bundt Cake
• 1-hour Strawberry Shortcake– one of my all time favorite cakes, simple to make and enjoyed by all! This cake can be topped with any fruit, mix it up with blueberries, raspberries, blackberries or slice on some bananas for your banana pudding fans and enjoy!

And don’t forget how great a nice vegetable soup can be for Brunch! Try this Creamy Asparagus Soup!

• Strawberry Mimosa– the color alone of these is GORGEOUS, and just one more reason to enjoy Brunch!
• pancake biscuit and turkey gravy
• Blueberry Scones– just one more reason to enjoy blueberries
• Beet Dyed Deviled Eggs– super pretty and so delicious, and you will be happy if there are leftovers… enjoy them for days!
• Asparagus with Hollandaise
• Deviled Egg Dip, surround it with bagels and dip away charcuterie style!

Cornbread fans give these cornbread waffles a try, and don’t you think cornbread goes with everything!

More great dessert options:

• Blueberry Madeleines
• Banana Bread Pudding
• Cherry Muffins
• Blueberry Muffins
• Apple caramel bread pudding
• Pancake Loaf

Maple Banana Walnut Cake– don’t miss this one!

I also love baked custard, and rice pudding.

I know it’s not fall…. But oh yummy these pumpkin pancakes are always a great option,

Check out these fun Pancake Mix recipes! If you need a homemade pancake recipe check this out.

If you’re planning on serving a ham these cheesy potatoes make a great side dish.

And this bacon and egg fried rice recipe is always outstanding along with this potato pancake recipe.

Prep and bake the day before so it’s smooth sailing in the morning. Items to prep ahead are the fruit, cook the bacon or sausage and then simply reheat it. Bake the dessert and gather all the place setting items you’ll need. Remember fresh lemons or herbs will make any meal more flavorful.

Looking for more popular recipes!

Happy Brunching!
~Diane

The post Brunch first appeared on Created by Diane.

Irish Cream Scones are great any day, today was drizzly, and everything looked so green, and the perfect day to make these.

Not only is there Irish Cream in the scones, there’s some Irish Whisky too… and the glaze icing is full of Irish Cream too.

You can smell the deliciousness as soon as you pick one up, and oh the first bite, it’s amazing. The scone is tender and has a nice warm flavor, I added some cocoa to give it that extra yumminess.

I’ve had these on my list to make many times, and when St. Patrick’s Day rolled around I ran out of time, but any day is a good day to celebrate being Irish. If you’re looking for some other Irish inspired recipes check out my Irish Soda bread Recipe and yes I know Corned Beef dinner is really Americanized Irish food, since we and enjoy it I make it every year.

One minute it was slightly warm and sunny, the next it was drizzling and everything looked vibrant and green, just like Ireland. We often get visitors to our pool and today was no exception. Often the ducks are coupled up, today it was just one male. He stayed for 3 hours, I sure wish I knew what would keep him coming back… he took a bath, ruffled his feathers in the pool (we have a saltwater pool), and would sit on the edge, tuck his beak into his feathers, and rest.

It was a quiet and calm day and when my dog would go outside I would remind him to not bark or chase the duck and he’s getting better at it every day, today he just moved around the pool, no barking.

I have chronic shoulder pain and have tried hard to rethink and develop recipes I don’t have to use my shoulders so much, and a stand mixer is my best friend. Typically with scones, you use a pastry cutter to cut cold butter into the flour mixer. I love scones but have adjusted my scone making to help with my ailments.

Instead of using butter I use heavy cream and you won’t know the difference, they are just as delicious as regular scones.

Now the Irish cream… oh that’s a little bit of fantastic-ness.

I added whisky as well, it sure gives these scones a nice warm flavor.

You can top these scones with coarse sugar after you brush them with heavy cream to give them a nice crust, or you can drizzle or brush on some glaze icing.

I went with the glaze icing, I added Irish cream to powdered sugar, and whamo… oh it’s so yummy, you’re gonna love it.

If you don’t want to use or consume alcoholic items, LorAnns makes Irish cream flavorings, another alternative is to use coffee creamer in Irish Cream flavor.

There really is nothing like baking on a cool rainy day. These will not only be a great addition to your St. Patrick’s Day treats but make them anytime you want a delicious baked item for breakfast, to bring to someone who needs a quick pick me up, or enjoy one for a midnight snack… I won’t judge and I also won’t tell you how many I ate!

After the scones are baked and you make the icing, use a spoon, or silicone brush or place the icing into a bag with a corner cut off and drizzle other icing over the scones.

A simple alternative to clotted cream (often served with scones) is to make fresh whipped cream, and if you want to make some ahead of time use my tip on making it last and not weep, you can add a tablespoon of powdered sugar if you want it on the sweet side.

And there is no better time to buy some Irish butter than now, it’s so rich and delicious. Give it a try if you haven’t already.

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Irish Cream Scones

Tender delicious Irish Cream Scones have all the great flavor of Irish Cream and a nice whisky flavor too. These scones are bound to be yoru favorite!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 2 tablespoons unsweetened cocoa
• 1 teaspoon salt
• 1 1/2 cups heavy cream plus 1/4 cup more for brushing on top of scones
• 1/4 cup Irish Cream (liquor)
• 2 tablespoons Irish Whisky
• 1 teaspoon vanilla extract

Glaze Icing

• 1 cup powdered sugar
• 2 tablespoons Irish cream

Instructions

• Preheat oven to 425°.
• This recipe can be made with a mixer or mix by hand.
• In the bowl of a mixer or other medium bowl whisk the flour, baking powder, sugar, and salt together.
• In a measuring cup add 1 1/2 cups heavy cream, Irish Cream, Irish Whisky, and the vanilla.
• While the mixer is running on medium-low pour in the cream mixture and run until just mixed and all dry ingredients are combined.
• Roll the dough into a ball to be sure everyting is incorperated.
• decide how many scones you want to make, this recipe will make 8 thick or 12 thinner scones or make smaller mini scones if desired.
• Roll the ball of dough in between plastic wrap (wax paper or parchment paper) keeping it in a circle will allow you to cut it like a pie. Alternatively, you can roll it into a rectangle and cut triangles or use cookie cutter for another shape, or a biscuit cutter for circles.
• Place the dough onto parchment lined baking sheets. Brush with heavy cream for a nice crust on the scones when they bake. If you wnat to add coarse sugar on top now is the time.
• Bake for 15 minutes, test with a toothpick it should come out easily, it shouldn't be wet.
• Allow the scones to cool on the baking sheets.
• Serve warm or cooled. Scones are deliciosu with butter (I use Irish butter) or whipped cream if you don't have clotted cream.
• Glaze Icing: Mix powdered sugar and Irish cream until smooth, drizzle over cooled scones. Allow icing to set.

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My top  5 reasons to make these cranberry sauce scones

• Cranberry sauce scones, this recipe uses canned cranberry sauce, make them all year
• Leftover cranberry sauce scones are a perfect recipe to use up any holiday cranberry sauce or a reason to make more
• Cranberry scones with dried cranberries, top these with dried diced cranberries for added flavor, and/or mix some in the dough
• Made with a mixer, no pastry cutter is needed, making this a simple recipe
• More flavor options, add chopped pecans, lemon juice/zest, orange juice/zest, or add some lemon/orange extract, or mix in some chocolate chips for a great flavor combo

Continue reading: Cranberry Sauce Scones

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So let’s talk about bananas… ripe bananas have a nice flavor with a sweet taste that makes banana bread amazing. 

There are a couple of tips to turn bananas that aren’t quite ripe, more ripe. Place them with the peel still on, onto a baking sheet and bake until the peel is brown, you could slice the bananas and place them in a microwave dish and microwave it for 30 seconds so the banana is slightly soft, which will bring out the flavor and help keep the moisture in the banana bread.

If you tend to freeze bananas for smoothies or nice-cream… you can use those too. Just place them in a glass dish and thaw them in the microwave for 30 seconds. Then mash the bananas with a fork and they’re ready to add to the batter.

Continue reading: Banana Bread

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