HollandHouseEatery on LTK

HollandHouseEatery

These platters scream summer. They’re perfect for food prep like burgers and corn on the cob, and also beautiful for serving food like pasta salad and desserts.

#LTKfoodie #LTKHome #LTKSeasonal

These platters scream summer. They’re perfect for food prep like burgers and corn on the cob, and also beautiful for serving food like pasta salad and desserts. LTKfoodie LTKHome LTKSeasonal

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

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Elegant hosting essentials that won't break the bank.

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My favorite kitchen items that make hosting easier.

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A lymphatic brush can help move fluid out of your face better than a stone because the pressure is more controlled with flexible bristles

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I’m obsessed with this short trench and loafers. A casual, put-together look for fall.

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Top rated non-alcoholic sparkling wines you'll be sure to love.

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Reduce the amount of microplastics with these stainless steel straws. 6 pack for $5!

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I don’t take coffee to-go often, but these cups are perfect for when I do. 25 for $5!!

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This delicious essential oils room scent smells like Aveda. Grab it for under $5!

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Some of my top picks from the NSale for your fall wardrobe. There are some great deals here!

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A few of my top picks for kitchen and beauty from the NSale.

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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!

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

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Could not love a matching set more. This one from AE is on sale!

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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

Ready for my son’s soccer game! Love this button down from AE, my Gap shorts and my Polo hat.

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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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My staple summer items are a must. Simple yet perfectly stated.

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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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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.

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

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Comft sweats are such high quality and sooo comfortable. They're on mega sale right now, plus use my code CRYSTAL63844 for an extra 15% off!!

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The best spring break and summer by the pool essentials.

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Get started making delicious sourdough with the essentials!

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Classic fall decor is a vibe

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Wool coats for any budget.

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Love this jumper! Runs a tad too big, so size down if you’re in between sizes.

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This is my favorite go-to tee. And it’s only $8! I’m wearing a medium; it’s perfectly loose fitting and I love the length. It’s also thicker so not see-through at all. 🙌🏼

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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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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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