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Hi! I'm Crystal. Sharing my favorites kitchen + food | outfits + beauty hollandhouseeatery.com

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These are my favorite items to use while grilling. The stone is a game-changer for the juiciest burgers 🙌🏼 And the salt stone makes incredible fish filets

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Teacher appreciation week starts May 6!

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This button down makes me feel put together but still comfortable. Plus from AE is on sale!

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American Eagle is having a sale! I grabbed this romper in a M, button down shirts in a S and the shorts in M. Love them all!

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I love this hat from Etsy! She even had my boy’s number sewn on the side. Girls’ suits are linked as well.

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Took my sourdough for a spin in the new KitchenAid ceramic bread bowl. I was curious to see if it could replace my Dutch oven, since it claims to be an all-in-one solution—and I have to say, I love that the lid becomes the base. That said, the circumference is a bit smaller than my Dutch oven, so the loaf shape was a little more compact–and there was no place for ice cubes to create steam. But it turned out great! Still a solid option if you’re tight on space or just want fewer dishes!

Have you tried it yet? Would love to hear your thoughts!

There’s something magical about a warm cake donut—soft, tender, and just sweet enough to feel like a treat. This dairy-free version skips the fryer but keeps all the cozy bakery vibes. Made with plant-based butter and a smashed banana, these donuts are moist, flavorful, and easy enough for a weekday morning yet impressive enough for a weekend brunch spread. Glazed or plain, they’re guaranteed to disappear fast.

What you’ll need:
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg (adds classic donut flavor)
1/2 cup unsweetened almond milk (or other plant milk)
1/2 cup smashed banana, or dairy-free yogurt (plain or vanilla)
1/4 cup plant butter, melted
1 tsp vanilla extract
Optional: 1/2 tsp cinnamon for a warm flavor boost

Optional Glaze:
1 cup powdered sugar
2–3 tbsp dairy-free milk
1/2 tsp vanilla extract
(Optional: a dash of maple syrup for a bakery-style twist)

How to make it:
Preheat your oven to 375°F.

Lightly grease a non-stick donut pan with cooking spray or plant butter.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, nutmeg, and (optional) cinnamon.

In a separate bowl, combine almond milk, dairy-free yogurt (or banana), melted plant butter, and vanilla.

Add the wet ingredients to the dry and stir with a spatula until just combined — do not overmix.

Spoon the batter into a piping bag or zip-top bag with the tip cut off, and pipe it into the donut cavities, filling each about 3/4 full.

Bake for 11–14 minutes, or until the tops spring back when gently pressed and a toothpick comes out clean. Let donuts cool in the pan for 5 minutes, loosen with a butter knife then transfer to a wire rack. Wipe out the pan before you do the second batch.

Make the glaze in a small bowl, whisk together powdered sugar, dairy-free milk, and vanilla. Dip the tops of the cooled donuts into the glaze, then place them back on the rack to set.

More recipes like this are at hollandhouseeatery.com @hollandhouse.eatery

Bread making is a wonderful hobby.

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