How To Make Organic Vegan Glazed Pumpkin Scones

Hello everyone and welcome,

I have been wanting to try my hand at making scones for a while now. I wanted to try something I’ve never tried before. So I mention to my daughter’s that I am going to give scones a try and they are quite excited about it……until I say I am going to make Pumpkin Scones. The looks on their faces went from excited to thoroughly disappointed in a matter of seconds.

Those looks slightly discouraged me but I was determined to try and change their minds on their view of pumpkin. I love pumpkin everything. So I like to encourage them to just try and taste thing’s they ordinarily would not.

In the end, my oldest is just not a fan of anything pumpkin but my youngest who was the biggest skeptic…… LOVES Pumpkin Scones! Which may mean she will be more open to pumpkin flavored items in the future. To win them both over is a wonderful victory but for today I am happy to win over, at least, one of them!


Onto the recipe……….


3 C organic spelt flour or AP

1 C organic pumpkin puree

1/3 C organic cane sugar

1/2 tsp baking soda

2  1/2 tsp baking powder

6 Tbsp organic vegetable shortening ( broken into small pieces)

1  1/4 C organic unsweetened plain almond milk

1 Tbsp organic distilled white vinegar

2 Tbsp vanilla extract

1/2 tsp pink Himalayan sea salt

2 Tbs organic cinnamon

1/2 tsp organic nutmeg

1/4 tsp organic clove


2  1/4 C organic powdered sugar

2 Tbsp + 1/4 tsp filtered water


1. Preheat oven to 425 degrees

2. Line a baking sheet with parchment paper.

3. Add your vinegar to your almond milk, stir and set aside.

4. In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove.

5. Add your vegetable shortening to your flour mixture (aka dry ingredients.) Using your hands work it in thoroughly until your consistency is that of somewhat fine breadcrumbs.

6. Make a well in the center of your dry ingredients.  Pour your milk, pumpkin puree, and vanilla extract into the well you created. Using a spatula or your hands combine until all your dry ingredients are wet.  No kneading.

7. Turn your dough out onto a floured surface. This is a wet and sticky dough. Gently pat the dough out using your hands. It should be about 1″ thick. Using a biscuit cutter, cut out your scones and place them onto your parchment lined baking sheet. Gather your remaining dough and continue…..just don’t knead too much.

8. Place into your oven to bake for 12 minutes, or until lightly browned. Allow them to cool for 15 minutes on the baking sheet before you glaze them.

9. While the scones cool, make your glaze by adding the powdered sugar and water into a bowl and mixing together (*optional add a splash of vanilla extract if you desire.) Dip the tops of your scone in the glaze and place back on your baking sheet.

Now it’s time to enjoy your labor of love!


Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,








No-Knead Baked Vegan Glazed Donut Holes

Hello everyone,

Welcome to……..


Baking and cooking are extremely therapeutic for me. I feel totally relaxed and in my element. My creativity flows because there are just so many things you can make. So, today I present a recipe that I’ve been trying out and finally I’ve gotten it just right. My oldest is not a huge sweets lover but when it come to donuts……she’s a professional at recognizing a great donut! Since this recipe has her OFFICIAL STAMP of APPROVAL it’s time to share.

Now onto the recipe……..

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)


For the Donut Dough:
3  3/4 C organic all-purpose flour
1/2 tsp sea salt
1/4 C organic cane sugar
2 tsp active dried yeast
6 Tbsp organic vegetable shortening
1 C organic almond milk
1 C organic unsweetened applesauce
1 Tbsp organic vanilla extract

For the Glaze:

2 3/4 C organic powdered sugar (DIY recipe here)
1 Tbsp organic vanilla extract
10-12 Tbsp  water ( add a few Tbsp at a time until you reach your desired consistency)


  1. In a large bowl add your flour, then add the yeast on one side of the bowl, then add the salt on the opposing side of the bowl from your yeast ( * I recently learned that placing your salt directly on top of the yeast, deactivates the yeast.) and now add the sugar on another side of the bowl. Now mix the flour and yeast side together, followed by the salt side, then the sugar side and finally, you can mix everything together until everything is evenly incorporated.
  2. In a large measuring cup that can hold 2 or more cups warm your almond milk and set aside. Next, melt your shortening. Pour your melted shortening in with your milk, followed by your applesauce and vanilla extract. Mix everything together until it is nice and smooth.
  3. Pour your milk mixture into flour mixture. Stir to combine ( you can do this by hand or with a hand mixer…..just don’t over mix.) Once your dough had formed cover it with plastic wrap and allow it to rise for 1-2 hours ( it should be doubled in size and have lots of bubbles and gluten strands.) * You can make this dough ahead of time it will keep in the refrigerator for up to 3 days.
  4. Preheat your oven to 375, next line a baking sheet or 2 with parchment and fill a large oven safe pot half way with water.
  5. Turn your dough out onto a lightly floured surface and roll it out about a 1/2″ thick. Using a shot glass or small circular object cut out your donut holes and place them on your baking tray.
  6. Place your pot on the bottom oven rack and your donut holes on the top rack and bake for 15 minutes. ( The pot of water will create a bit of a steaming effect to keep your donuts from drying out while baking.)
  7. Make your glaze while the donuts holes are baking. As soon as the donut holes are done dip them into the glaze and set on another tray to allow the glaze to set. Repeat until all donut holes are made.


Now it’s time for the most enjoyable part…’s time to enjoy your labor of love.


The donuts are the best fresh but just warm them up briefly to enjoy the next day!

This recipe yields 90 + donut holes.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,


Easy Meatless Penne Pasta

Hello everyone,

Welcome to…………

Meatless Monday

I wanted to introduce something slightly different into our weekly meals. So I thought I would give a meatless option a try. My focus when making this dish was to make sure that it was packed full of great tasting and familiar flavors. I can’t have my daughter’s detect anything out of the ordinary. Let’s dive in and see if I was successful or not.


(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

16 whole grain penne pasta

1 (32 oz.) organic marinara

1 organic zucchini ( roughly chopped)

1 C of organic kale (roughly chopped)

1/2 of medium organic white onion (roughly chopped)

1/2 C of organic tri-color peppers ( roughly chopped)

1/2 C organic mushrooms

1  1/2 C organic spinach

2 tbsp avocado oil ( or oil of choice)


In a small bowl combine the following organic herbs and spices.

1/2 tsp sea salt, black pepper and basil

1 tsp granulated garlic powder and onion powder

2 tsp of dried oregano


  1. Cook your pasta according to package instructions, drain and set aside.
  2. In a food processor add your spinach, zucchini, mushrooms, onions, peppers and kale. Pulse for about 30 seconds to 1 minute. To get an almost minced consistency. (We are aiming to get the mushrooms and veggies to a ground meat like consistency.)
  3. In a pan on medium heat add your oil and the veggie mixture. Sautee for 2-3 minutes. Next, add the seasoning stir to evenly coat the veggie.
  4. Add your sauce stir to evenly incorporate everything. Place a top on the pan and allow it to cook for 5-8 minutes.
  5. Once done it’s time to plate and enjoy!



My kids really enjoyed this recipe. They didn’t miss the meat and they didn’t detect that there were items in the sauce that they ordinarily don’t care to eat. So for me, that was a win!


Thank you so much for taking the time to stop by, I greatly appreciate it

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Until Next Time,