HollandHouseEatery on LTK

HollandHouseEatery

Spring is doing its thang so that means it's time to start your garden!

#LTKmomlife #LTKSeasonal #LTKHome

Spring is doing its thang so that means it's time to start your garden! LTKmomlife LTKSeasonal LTKHome

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HollandHouseEatery

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Fresh, tangy, and lightly sparkling, this tequila-based pitcher cocktail is easy to throw together with lemon, lime, and orange juice. It’s crisp, not too sweet, and perfect for sipping with friends on the patio.

What you'll need:
1 cups (12 oz) blanco tequila
½ cup orange liqueur
½ cup lime juice (about 4–5 limes)
½ cup orange juice
¼ cup lemon juice (about 2 lemons)
¼ cup agave syrup or honey (adjust to taste)
1½ cups club soda or lemon-lime sparkling water
Ice to fill
How to make it:
In your 64oz pitcher, combine tequila, lime juice, orange juice, lemon juice, and agave or honey syrup. Stir until well combined.

Fill the pitcher about ¾ full with ice. Top with sparkling water and stir gently.

Free orange and lime slices to replace ice for the pitcher. Pour over ice in a salted-rim cup.

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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!

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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

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Nothing beats homemade Neapolitan-style pizza dough. It’s fluffy, chewy and has a perfectly crispy crust. Everything what you want in a pizza.

Allow 2 hours for this dough to rest and rise before baking.

What you’ll need:
1 cup warm water
1 teaspoon active dry yeast
1 teaspoon honey
2 1/4 cups ‘00’ flour, or bread flour
1 teaspoon kosher salt
Extra virgin olive oil

How to make it:
Add warm water, active yeast and honey. Stir to dissolve.

Pour in the yeast mixture into 00 flourand mix on low speed for about 5-8 minutes. The dough will start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl.

Cover with a towel and allow to sit in a warm place for 1 hour or until doubled in size.

Knock down the dough. Choose to cut into 4 equal pieces if making small pizzas, or simply reform into one big ball. Allow the dough to proof for an additional 1 hour on a greased baking sheet. Spray the tops with oil and cover with plastic wrap or a towel.

The dough is now ready to use. Preheat the oven to 500° F, and place a baking sheet or pizza stone in the oven to preheat.

Lay on unbleached parchment paper and gently push/pat the edges out, turning the dough to stretch to an 8-11” rough circle. Add your favorite toppings. Transfer the dough-on-parchment to the hot baking sheet or pizza stone.

Bake at 500° F for about 5-6 minutes, or until golden brown. Drizzle the crust with extra olive oil if desired. Slice and serve hot.

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@hollandhouse.eatery

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