Tipps in the Kitch

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Pumpkin Doughnuts with Cream Cheese Pecan Frosting

11/22/2017 by Lindsay Cola (Tippens)

Hands down, the BEST Pumpkin doughnuts of all time.  They are perfectly soft & fluffy, and covered in the creamiest cream cheese pecan frosting. And, aren’t they absolutely adorable?

I know I know, this is a super last minute post, but I HAD to share with you in the event you had time to whip these up before tomorrow’s feast.  Words can’t even describe the goodness.. every.single.bite gets more and more heavenly. Would ya just look at that moistness? (cringe).

I planned on bringing all 18 doughnuts into work yesterday to share with my lovely co-workers, but by complete accident, I gobbled a few down during the photoshoot (let’s get real, we knew that would happen).

For this go round, I used Pumpkin Pie Mix instead of pumpkin puree because naturally I grabbed the wrong item as I was zipping through the aisles of target the other day. And I actually LOVED how they turned out, so just FYI that pumpkin pie mix will work too.  AND they were beyond delicious!

Hopefully, I caught you in time or maybe you have all the ingredients in your casa to make these beauties for tomorrow’s gathering because they are an absolute MUST!

Either way, I hope you all have an AMAZING Thanksgiving with your friends and family.  We have so much to be thankful for!! 🙂




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Pumpkin Doughnuts with Cream Cheese Pecan Frosting


  • Author: Lindsay, Tipps in the Kitch
  • Prep Time: 25 mins
  • Cook Time: 12 mins
  • Total Time: 37 mins
  • Yield: 18 doughnuts 1x
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The BEST Pumpkin Doughnuts with the creamiest Cream Cheese Frosting! The Perfect Holiday treat!


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Ingredients

FOR THE DOUGHNUTS:

  • 1 3/4 c all-purpose flour
  • 1 1/2 c pumpkin pie mix (or pumpkin puree)
  • 3/4 c granulated sugar
  • 3/4 c packed dark brown sugar
  • 1/2 c canola oil
  • 1 tsp vanilla
  • 3 large eggs
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 tsp cinnamon
  • 1 1/4 tsp pumpkin pie spice

FOR THE FROSTING:

  • 8 ounces cream cheese, softened
  • 1 T vanilla extract
  • 2 c powdered sugar
  • 3 1/2 T butter, softened
  • 1/2 c pecans, finely chopped

Instructions

  1. Preheat oven to 350 and spray doughnut pan with cooking spray.
  2. In a stand mixer, combine sugars, pumpkin puree, vanilla, oil, and eggs, and mix until combined.
  3. Now add in flour, spices, and baking powder, and mix until no lumps and mixture is creamy.
  4. Fill each doughnut hole 3/4 of the way, and bake for 10-12 minutes, or until a toothpick comes out clean.
  5. Place onto wire racks to cool while you mix the frosting.
  6. In a medium sized mixing bowl, combine cream cheese, butter, vanilla, and powdered sugar.
  7. Using a hand or stand mixer, mix together until smooth and creamy.
  8. Carefully frost each doughnut and sprinkle with chopped pecans and an extra dusting of pumpkin pie spice.
  9. Enjoy!!!

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Filed Under: Dessert Tagged With: breakfast, Doughnuts, give thanks, gobble gobble, pumpkin, pumpkin doughnuts, pumpkin pie, thankful, thanksgiving

Oatmeal Doughnuts with Cookie Butter Pecan Glaze

11/16/2016 by Lindsay Cola (Tippens)

Can anyone tell me how it is already mid-November?  Time has seriously been FLYING by this year, and it’s freakin’ me out just a tad! I’m not too upset because the holidays are just right around the corner, which means it’s time for all of those delicious baked goods to come back into my life once again.

There is something about the holiday’s and the cooler weather that makes me want to bake.  It could be the weather, but there is a high probability it’s my oversized sweater collection that makes me feel like it’s okay.

Let’s get real here everyone, who doesn’t love homemade baked goods? Well, let me just tell you a little bit about these Guilt-free Oatmeal Doughnuts with Cookie Butter Pecan Glaze.  Only one word can accurately describe them- WOWZA.

The doughnut is one thing, but the glaze is another.  A super creamy and decadent glaze that is so cookie buttery it will make you want to do back flips.

I’m not lying when I tell you this combo is U-N-R-E-A-L. Like melt in your mouth, foodgasm good, and I can assure you no one will be upset when these appear on the dessert (or breakfast) table.

I’m also not lying when I tell you I was straight up eating the cookie butter glaze out of the bowl with a spoon.

I think you should just go ahead and give it a whirl. Surprise everyone with something fun & different, and I promise you won’t be disappointed!

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Oatmeal Doughnuts with Cookie Butter Pecan Glaze


  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12 doughnuts 1x
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Ingredients

  • For the doughnuts:
  • 1 1/2 c all purpose flour
  • 1/2 c butter, melted
  • 1 c oats
  • 3/4 c granulated sugar
  • 1/2 c brown sugar
  • 1 egg
  • 1 c milk
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla
  • For the Glaze:
  • 2 c powdered sugar
  • 1 c cookie butter
  • 1/3 c chopped pecans

Instructions

  1. Preheat the oven to 375 degrees, and grease a 12-hole mini doughnut pan with cooking spray
  2. In a large mixing bowl, whisk together the eggs, milk, vanilla, butter, and sugar.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add to large mixing bowl, stirring until combined. Fold in the oats.
  4. Evenly distribute the batter into the doughnut pan, and bake for 9-10 minutes, until a toothpick comes out clean.
  5. For the cookie butter pecan glaze: In a medium sized bowl, combine all 3 ingredients and stir until the consistency is smooth and creamy.
  6. Drizzle the glaze onto the doughnuts and I dare you not to eat all of them in one setting!

Did you make this recipe?

Tag @tippsinthekitch on Instagram and hashtag it #tippsinthekitch

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Filed Under: Breakfast, Dessert Tagged With: cookie butter, Doughnuts, oatmeal

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Meet Tipps in the Kitch

Hi, i'm Lindsay! Part time food blogger, full time Director of Physician Relations at a National Healthcare company & dog mom. My Husband Alessandro and I live in Dallas, TX with our extra fluffy mini golden doodle, Knox. I am a free-spirit, lover of food, fitness, & lazy sundays. Want to know more? Click here!
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New!! 5 INGREDIENT ADOBO SALMON BOWLS WITH CAULI RICE AND AVOCADO MASH. 🔥 👌🏻On the Table in 20 minutes or less and seriously sooo delicious. Who knew such simple meals could be so incredibly flavorful? You know I’m into it. ⁣
⁣
Happy almost Friday Friends! Recipe below 🙌🏻
⁣
For the Salmon:⁣
2- 5 oz salmon fillets ⁣
3 T adobo sauce ⁣
Zest and juice of 1/2 lime⁣
Dash of salt ⁣
⁣
For the Avocado mash:⁣
1 large haas avocado ⁣
Juice of 1 lime ⁣
Salt + pepper, to taste⁣
⁣
For the cauliflower rice: ⁣
1 package of Cece Cauliflower rice ⁣
1 T ghee (can sub avocado or olive oil) ⁣
Salt + pepper, to taste ⁣
Cilantro, as garnish, optional 
Watermelon Radish, as garnish, optional ⁣
⁣
1. Combine adobo sauce, lime zest, juice, and salt in a small bowl. Pour over salmon fillets and let marinate for 10-15 minutes. ⁣
2. Heat a few T avocado oil in a medium non stick skillet over medium high heat. When hot, add salmon fillets top side down and cook 3-4 minutes. Don’t move or fiddle with them until you flip!⁣
3. Flip salmon and cook another 3-4 minutes until cooked to your liking. ⁣
4. In a separate skillet over medium heat, sauté cauliflower rice in ghee for 3-4 minutes. Season with salt and pepper. ⁣
5. Mash avocado in a small bowl with lime juice, salt and pepper. ⁣
6. Assemble bowls by adding cauliflower rice, topping with salmon and avocado mash. Option to garnish with cilantro and lime. ⁣

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How did I miss National Cookie Day? Making up for it with these LIFE CHANGING ICED GINGERSNAPS BECAUSE YES. The BEST mini pop in your mouth iced gingersnap cookie of your life. Thin, slightly crispy, but still soft and amazing. One of my all time favorite holiday cookies and I couldn’t let the day pass without sharing with you! Happy almost Friday! 🙌🏻❤️ Recipe link in bio.

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INSTANT POT CHICKEN TINGA! Ask and you shall receive, the recipe is finally up on the blog and it’s seriously so easy and so delicious. I made it again on my stories today as well and will also save to my highlights. 🙌🏻🙌🏻🙌🏻

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After a super fun Thanksgiving break with my family back in Oklahoma, I’m ready for all the veggies! I most definitely enjoyed all the things.. turkey, stuffing, pie, beer, wine, more wine, more pie. So good! But I need veggies in my life, so tonight I’ll be making this Detox Cabbage Soup to have for the week and I couldn’t be more excited. The recipe is on the blog already, so I’ll link it in my bio, and will also be sharing on my stories as soon as this babe goes to sleep. Hope you all are having a great day! 🙌🏻👌🏻🍲

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I’m a sucker for a good blondie, and what better time to indulge in these PUMPKIN CHOCOLATE CHIP BLONDIES than right here and now.. Hump Day/day before thanksgiving/just a good day to treat yourself. I mean just look at that soft and melty goodness would ya 🙌🏻👌🏻 safe travels and Happy Thanksgiving everyone!!! Thankful for you!

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Another super easy sheetpan dinna tonight because, well, it’s the only thing I had time for.  I was totally winging this one, but to be honest it turned out so well I just had to share the recipe with you! Happy almost Thanksgiving break!!!! 🙌🏻👇🏻👇🏻🦃⁣
⁣
CRISPY CHICKEN & ASPARAGUS SHEETPAN MEAL ⁣
(Serves 2)⁣
⁣
For the chicken:⁣
2 T olive oil ⁣
4 bone-in, skin on chicken thighs ⁣
2 tsp garlic powder ⁣
1 tsp dried tarragon ⁣
1/2 tsp smoked paprika ⁣
1 tsp baking powder ⁣
Salt + pepper ⁣
⁣
For the asparagus: ⁣
1 bunch asparagus, ends trimmed, cut into 3 inch pieces ⁣
1 tsp garlic powder ⁣
Salt + pepper ⁣
⁣
For the bowls:⁣
2 c organic brown rice (or cauliflower rice)⁣
1 lemon, for serving ⁣
A few T grated Parmesan, for serving ⁣
⁣
Directions:⁣
1. Preheat oven to 450 degrees. Place greased Sheetpan in the oven while it preheats. ⁣
2. Meanwhile, dry chicken thighs really well with paper towels. Then add them to a mixing bowl along with olive oil, garlic powder, tarragon, paprika, salt, pepper, and baking powder. Toss to combine. ⁣
3. When oven is pre-heated, remove sheetpan and place chicken thighs skin-side down onto sheetpan. Bake for 20 minutes. ⁣
4. While the chicken is baking, toss asparagus with olive oil, salt, pepper, and garlic powder. ⁣
5. Remove Sheetpan from the oven, carefully flip chicken over so it’s now skin-side up, add asparagus and continue roasting another 15-20 minutes, until chicken is fully cooked and skin is crispy. (Option to broil for last 2 minutes) ⁣
6. Squeeze 1/2 lemon over chicken and asparagus and sprinkle with a few T Parmesan. ⁣
7. Serve in bowls with organic brown rice and fresh lemon. ⁣
8. Enjoy!!! ⁣

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NEW!! CHARRED BRUSSELS SPROUT, POMEGRANATE, & GOAT CHEESE SALAD. 🤩 ⁣
⁣
The name says it all but if you need a little more convincing, the Brussels sprouts are perfectly charred in a cast iron skillet, then tossed with fresh arugula, pomegranate seeds, pepitas, and goat cheese, then drizzled with a dijon-maple vinaigrette. It’s just the tastiest if you ask me. ⁣
⁣
You can find the link in my bio! 😘😘

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Next up on the Thanksgiving Agenda👉🏻👉🏻BUTTERNUT SQUASH AND POTATO GRATIN. 🌟🌟🌟Oh my heavens, I’m telling you what, this one is one of a kind and a serious must have!!! Layers of thinly sliced potatoes and butternut squash covered in a decadent bechamel sauce topped with melty Gruyere cheese and fresh thyme. I mean, c’mon It’s just THAT GOOD. 🙌🏻🙌🏻

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Gearing up for Thanksgiving this week and had to share the tastiest Green Beans ever- they’re tossed with garlic, bacon, and onions, and topped off with crispy fried shallots- all I can say is YUM.  Linked in bio!

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NEW!! 5 INGREDIENT CAULIFLOWER LEEK SOUP. 🍲 You’re gonna wanna save this one! ⁣
⁣
5 Ingredients, one pot, < 20 minutes. 🌟🌟🌟 Perfect for these cooler temps and cozy nights in. Also super healthy! Gluten and Dairy free. Recipe below, hope you love!!! ⁣
⁣
2-3 T olive oil ⁣
2 T ghee (or butter) ⁣
1 head of cauliflower, cut into florets ⁣
2 leeks, white and light green parts only, sliced ⁣
2 shallots, (yes, 2 whole bulbs, I get this question a lot 😉  roughly chopped)⁣
6 garlic cloves, roughly chopped ⁣
5.5 c chicken broth ⁣
Salt and pepper to taste ⁣
Chives, as garnish ⁣
⁣
1. Heat oil and ghee in a large Dutch oven or stock pot over medium high heat. Add cauliflower, leeks, shallots, & garlic. Cook for 5-7 minutes, until everything is cooked & soft. ⁣
2. Pour in broth and season with salt and pepper. Bring to a boil for 2-3 minutes, then purée using immersion blender or transfer to stand blender. Blend until smooth. Adjust salt and pepper at this time. ⁣
3. Serve in bowls with a drizzle of olive oil, freshly cracked pepper and chopped chives. Enjoy!!! ⁣

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HOW TO MAKE THE BEST SOFT SCRAMBLED EGGS, you ask? 🍳Well, I made these soft scrambled eggs with crumbled feta on my stories this morning- literally the best eggs you’ll ever eat! I like to use a combination of ghee and avocado oil- I’ve found that the combination of the two not only adds delicious flavor, but the healthy fats help the eggs gracefully move around the pan. The key is to get the pan hot to start, but once you add the eggs, turn the heat to medium-low, high enough to still cook the eggs, but low enough to keep that creaminess! 🙌🏻 Once you notice the eggs are pretty cooked, turn the heat off immediately! They will continue to cook in the hot pan and the last thing we want is overcooked, dry, chewy eggs! 😝 ALSO, my favorite egg pan ever is my @theoriginalgreenpan non-stick non toxic skillet. It is seriously the best! Hope this helps!! 😘😘

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Remember this ONE POT 5 INGREDIENT WONDER?? Well, it just saved my life on this hectic Tuesday.🌟 5 Ingredient Chicken Sausage & Orzo Skillet 🌟⁣
⁣
It’s Seriously SO good & SO easy. It was one of those random throw together recipes a few weeks ago that ended up being a huge hit and deserved it’s own spot on the blog, so here it is! Many of my friends have made this for their kiddos and they’ve loved it, so I'm happy to report it’s toddler approved! Perfect for the whole damn fam. 🙌🏻⁣
⁣
I made this on my stories today and will save to the 5 Ingredient highlight as well. Recipe is up and linked in my bio. Cheers friends! 🙌🏻🙌🏻

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NEW & OH SO DELICIOUS! Moroccan Lamb Meatball & Israeli Couscous Soup.  Swoon. 🤩⁣
⁣
The chilly weather in Dallas is making me want ALL the soups and this one is sooooo good. Seriously. ⁣
Oh, and Don’t let the list of spices scare you, it’s as easy as can be and literally exploding with delicious Moroccan flavors. Worth it. ☺️⁣
⁣
Recipe is linked!! 🙌🏻🙌🏻

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Another 20 MINUTE SALMON SHEET PAN DINNER because, well, Sheetpan dinners make life so much better. 🤩⁣⁣
⁣⁣
TBH, I have all these ideas racing through my head constantly of things I want to make and do and I have a massive, I mean MASSIVE, list of ideas on my phone because this blog/making things for you all is truly what I LOVE, but my free time just isn’t the same in this current season of life. ⁣⁣👶🏼❤️
⁣⁣
SO, as you’ve probably gathered, quick & easy meals is what’s up over here! Whether your a mom or not, we’re all busy and we all need delicious, healthy, and EASY home cooked meals, so for that, I’m your gal! 🙋🏼‍♀️ Hope everyone had a great Monday! Recipe below! ⁣⁣
⁣⁣
SESAME SALMON SHEETPAN DINNER:⁣⁣
⁣⁣
For the Brussels:⁣⁣
1 lb Brussels sprouts ⁣⁣
2 T olive or avocado oil ⁣⁣
1 T coconut aminos ⁣⁣
S+P⁣⁣
⁣⁣
For the Salmon:⁣⁣
2 salmon fillets ⁣⁣
2 T coconut aminos ⁣⁣
3/4 tsp sesame oil ⁣⁣
S+p ⁣⁣
1/2 tsp garlic powder 
1/2 tsp sesame seeds ⁣⁣
⁣⁣
For the sweet potatoes:⁣⁣
1 sweet potato, peeled and sliced into rounds ⁣⁣
Olive oil⁣⁣
S+p, 1/4 tsp garlic powder ⁣⁣
Brown rice, for serving⁣⁣
Sriracha, for serving ⁣⁣
Bowl of greens ⁣
⁣
For the vinaigrette: ⁣
4 T olive oil ⁣
2 T red wine vinegar ⁣
1 T dijon ⁣
Salt and pepper ⁣
⁣⁣
1. Preheat oven to broil and line Sheetpan with parchment paper. ⁣⁣
2. Toss Brussels with olive oil, coconut aminos, salt and pepper, add to Sheetpan. ⁣⁣
3. Toss sweet potato with olive oil, salt and pepper, add to Sheetpan. ⁣⁣
4. Add marinade to salmon fillets top with sesame seeds and transfer to Sheetpan. ⁣⁣
5. Broil for 10-13 minutes, until Salmon is cooked and veggies are tender. Option to serve with brown rice and sriracha. ⁣⁣
⁣6. Whisk vinaigrette together until smooth and creamy. Toss with salad and serve! ⁣

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✨GIVEAWAY CLOSED✨ the question is do YOU WATERLOO?? If not, you sure should! Today I’ve teamed up with one of my favorite companies @waterloosparkling to give TWO winners TWO free cases of their favorite flavors. The glory of these delicious bevs is that not only are the SO refreshing and delicious, they are 0 calories, sugar, and sodium, GF, & WHOLE 30 approved! 🍓🍋🍇🍒🥭🥥⁣
⁣
Entering is simple! 👇🏻⁣
⁣
1. Like this post ⁣
2. Follow me and @waterloosparkling 
3. Tag 2 friends that like to #waterloo ⁣
⁣
*US ONLY⁣
*GIVEAWAY ENDS SUNDAY AT 5pm⁣
🥳🥳🥳GOOD LUCK!!! 🥳🥳🥳
#giveaway #doyouwaterloo

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Love my little family 🧡

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Eating CHILI on a CHILLY fall day. I’m into it. ✨NEW!! ✨Spicy Bison Black Bean Chili. ⁣
⁣
let’s be honest here for a second, who doesn’t love Fritos with their chili? I sure do and am not ashamed to say it. I love a good crunch with every bite.. MMM. Happy Friday and enjoy!! ⁣(recipe below)
⁣
SPICY BISON BLACK BEAN CHILI ⁣
⁣
2 T olive oil ⁣
1 lb ground bison ⁣
1 yellow onion, diced ⁣
1 green bell pepper, diced ⁣
4 cloves garlic, minced ⁣
1 jalepeno, seeds removed and finely diced ⁣
1-28 oz can crushed tomatoes ⁣
1- 8 oz can tomato sauce ⁣
2 T tomato paste ⁣
1- 15 oz can black beans ⁣
1 1/2 c beef broth ⁣
1 1/2 T Worcestershire⁣
1/2 tsp garlic powder ⁣
1/4 tsp cayenne pepper, more to taste ⁣
1 tsp oregano ⁣
1 tsp cumin ⁣
2 1/2 T chili powder ⁣
1/2 tsp smoked paprika ⁣
Salt + Pepper ⁣
Cilantro, as garnish ⁣
Jalepeño slices, for serving ⁣
Shredded cheddar, for serving ⁣
Fritos, for serving ⁣
⁣
Directions:⁣
1. Heat oil in a Dutch oven or large pot over medium high heat. ⁣
2. When hot, add bison and cook, breaking up with the back of your spoon until cooked and crumbly. ⁣
3. Add onion, garlic, jalepeño, bell pepper, and spices; stir to combine and cook another 3-4 minutes, until peppers are soft. ⁣
4. Add broth to the pot and scrape your wooden spoon or spatula across the bottom to release those brown bits. ⁣
5. Now add tomatoes, tomato sauce, tomato paste, Worcestershire sauce, and black beans; give it a big stir. Bring to a boil, reduce heat and simmer for 10-15 minutes. ⁣
6. Serve hot with cheese, jalepenos, and Fritos! Yum! ⁣

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NEW Quick + Easy dinner! ✨ASIAN GROUND TURKEY BOWLS WITH CAULIFLOWER RICE. Low-carb, super flavorful, 30 minute meal for ya! ENJOY!!! ⁣
⁣
Recipe below: ⁣
(Serves 2-3)⁣
2 T avocado oil ⁣
1 lb ground turkey ⁣
4 cloves garlic, minced ⁣
1 T fresh ginger, roughly chopped ⁣
1/3 c chopped shallots (about 1 shallot bulb)⁣
6 scallions, cut into 2-3 inch pieces ⁣
1/4 c soy sauce (can sub coconut aminos)⁣
2 tsp sriracha ⁣
1 1/2 tsp rice wine vinegar ⁣
1 tsp sesame oil ⁣
1 tsp fish sauce ⁣
1 T dark brown sugar ⁣
1/4 c chicken broth ⁣
Salt + pepper, to taste ⁣
Cauliflower rice, for serving ⁣
Sesame seeds, as garnish ⁣
⁣
1. Add soy sauce, sriracha, rice wine vinegar, sesame oil, fish sauce, broth, and sugar to a bowl; set aside. ⁣
2. Heat oil in a large non stick skillet or wok over medium high heat. When hot, add turkey and cook, breaking up with the back of a spoon until cooked and crumbly. Season with salt and pepper. ⁣
3. Add ginger, garlic, and shallots, cook another minute or two. ⁣
4. Now add sauce and scallions and toss to combine. Cook another few minutes until scallions are slightly wilted. ⁣
5. Serve with sautéed cauliflower rice and garnish with sesame seeds. ENJOY!!! ⁣


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