HollandHouseEatery's Recipes Collection on LTK

Recipes

By HollandHouseEatery

Ingredients, kitchen items and more

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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The only thing hard about crab legs is eating them. I’ve got 5 ways to easily cook crab legs on the blog! Hollandhouseeatery.com

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Have you tried sbux new lavender latte? It might sound interesting but it’s actually pretty amazing. So naturally I ran home to create my own with cleaner ingredients - and I definitely nailed it. This latte is light and floral with a touch of sweetness. I’m obsessed 🪻🙌🏼

Make a batch of my Honey Lavender Simple Syrup (because it’s approaching drinks on the patio season!) and add to add to your bevies all week long.

1 cup water
1 cup sugar
1/4 cup lavender petals
2 Tbsp raw honey

Bring to a boil (except the honey) and let steep for 1-3 hours. Strain, add honey and keep in the fridge for up to 2 weeks.

Blend milk, syrup and lavender latte powder, then pour over espresso and ice. Stir and enjoy! ☕️

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These fruit smoothie popsicles are my kids’ favorite way to eat fruit. They’re an easy, healthy treat whipped up with just 5 ingredients in 5 minutes!

What you’ll need: Makes 10 popsicles
5 oz yogurt cup (I like Oui Coconut Milk Vanilla flavor)
1 1/2 cups frozen fruit of choice
1/2-1 ripe avocado
2 Tbsp raw honey (only add in if kids are age 2+, use agave instead)
1 cup milk of choice (or split 1/2 cup milk + 1/2 cup juice)

Optional additions:
1 tsp blue spirulina
dash of cinnamon
protein powder

How to make it:
Using a blender, combine all of the ingredients until smooth. Pour into popsicle molds and freeze overnight.

Enjoy!

This cucumber mint tequila will be on repeat all summer long.

What you’ll need:
2 oz blanco tequila
1-2 slices cucumber
1 sprig fresh mint
1 tsp agave
4 oz club soda
Squeeze of lime juice
Salt & sugar rim over a swipe of agave

Gently muddle the cucumber and mint.

Enjoy responsibly! 🥃🥒🌿

More recipes like this are at hollandhouseeatery.com

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It’s shamrock shake season! Add chlorophyll for a healthier green coloring that’s also naturally minty! ☘️

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Go make this pickle dip asap!!

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Making basil oil is so simple and the end result is so amazing. Trust me when I guarantee you'll want to drizzle it all over your chicken, fish, tomato salad, or just eat it with some crusty bread!

What you'll need:
1/2 cup packed fresh basil leaves
1/4 cup extra virgin olive oil
1 tablespoon water
1 clove garlic
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes

Pulse together in a food processor until emulsified. Enjoy immediately or refrigerate up to 3 days.

More recipes like this are at hollandhouseeatery.com

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Lobster tail is a luxury meal. It's meaty in texture, non-fishy in taste, and fairly easy to make. There's really nothing quite like it. Get cold water lobster from the butcher at your grocery store.

What you'll need:
1-2 pounds of lobster tails (1 small tail per sandwich)
2 Tbl butter, melted
a few dashes of paprika
a few dashes of garlic powder
a few dashes of onion powder
juice from 1/2 a lemon (or less)
pinch of salt

More recipes like this at Hollandhouseeatery.com

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I love a good pizza. This one doesn’t fall short of incredible. I always order pizza like this when we're out but never make it at home. It’s on rotation from here on out 🙌🏼 Find the full recipe at hollandhouseeatery.com

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