My Collections

#LTKSeasonal #LTKU #LTKKids
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 #LTKHome #LTKParties #LTKSeasonal
Teacher appreciation week starts May 6! #LTKfamily #LTKkids #LTKGiftGuide
Gifts
This button down makes me feel put together but still comfortable. Plus from AE is on sale! #LTKSaleAlert #LTKMidsize #LTKU
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! #LTKMidsize #LTKOver40 #LTKSaleAlert
I love this hat from Etsy! She even had my boy’s number sewn on the side. Girls’ suits are linked as well. #LTKU #LTKTravel #LTKFindsUnder50
Wardrobe
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. #LTKhome #LTKfindsunder50
Recipes