byrd food: baked greek yogurt donuts

baked greek yogurt donuts

Is it “doughnut” or “donut”?

I found myself pondering that question this week more times than I would like to admit. And then I remembered — Google.

To make a long story short, both are correct. The original spelling is “doughnut” but the shortened version was introduced approximately 100 years later and stuck. I find it really funny that someone just introduced a shortened version of a word and BAM it’s part of the English language. Like, way funnier than it actually is. I blame sleep deprivation.

I read that “donut” is really only a recognized spelling in America. So that’s the spelling that I decided to go with. Because I’m an American.

baked greek yogurt donuts

I came across this recipe on Pinterest awhile ago and decided that these little donuts had to be made for Alex’s birthday.

I followed the recipe exactly with the exception of the pan. I do not (or is it donut…hahaha) own a donut pan nor do I think I ever will unless we are blessed someday with a gigantic kitchen filled with lots and lots of storage space. Instead, I borrowed a mini bundt cake pan from my auntie. They still turned out great!

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1 1/2 cup all-purpose flour

1/2 cup packed brown sugar

1 1/2 tsp baking powder

1/2 teaspoon baking soda

dash of nutmeg

1 egg

3 tablespoons unsalted butter, melted

1/4 cup milk

2/3 cup plain greek yogurt

1 1/2 tsp vanilla extract

for the topping:

1 1/2 cups chocolate chips

1/3 cup milk


Preheat your oven to 350 degrees. Mix your dry ingredients together in a medium sized bowl. In a separate bowl, whisk together your wet ingredients. Combine the two, slowly stirring the wet mixture into the dry.

Grease your baking dish and fill each part about 3/4 full. Place into oven and bake about nine minutes. When done, transfer donuts to baking rack and allow to cool.

To make the topping, warm the milk in the microwave (for about 90 seconds) and then add chocolate chips. Let bowl sit for a few minutes and then stir until smooth.

Dip your cooled donuts into the chocolate mixture, dust with sprinkles and enjoy.

greek yogurt baked donuts

I’m not really a donut person, but I did have to try one of these and was really happy with it! Because they are baked instead of fried, they didn’t sit heavy in my belly (yep, belly) and I think that the greek yogurt kept them nice and moist.

These were super simple to make and I am already thinking of tweaks I want to make for next time. Pumpkin-spice with a caramel drizzle? White chocolate frosting with Christmas tree sprinkles? What kind of donuts do you want to see next?!

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byrd food: flatbread frenzy

There is something about Friday night that screams pizza for dinner, am I right?

Our usual go-to for pizza is Domino’s – quick, easy and delicious (and I might have a few family connections) but sometimes I feel like making my own!

A few weeks ago, I picked up a pack of naan bread from Costco and decided they would be perfect for flatbread pizzas. I had a few different ideas in mind as far as what type of pizza I wanted to make, so I gathered all of the ingredients I needed and headed home.

Once home, I cracked open a couple of cold beers (one for me and one for Alex) and told him to prepare himself for a flatbread frenzy. I had a flatbread in mind for an appetizer, entree AND dessert. Shit was about to get real.

We started off with a caprese flatbread, using some of my homemade pesto as the sauce.

caprese flatbread

Next came a BBQ chicken pizza with green onions and a spicy ranch sauce.

BBQ chicken flatbread

And finally, for dessert I made a warm apple and brie flatbread with cranberries and cinnamon.

apple brie flatbread

They were all so good. Once we are fully up and running in our new place, I’ll get around to making them again and posting the recipes. Until then, I’ll just look back at these pictures and drool 😉

What’s your favorite kind of pizza?

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byrd food: easy basil pesto

basil pesto

I love me a good pesto. I love it on sandwiches, in pasta or just smeared on top of a nice piece of bread.

A few weeks ago, I had a hankering for a pesto-pizza sauce but, being the cheapskate (what a weird word) that I am, I couldn’t bring myself to pay the high price at the grocery store and decided to make my own.

Before even looking it up, I felt intimidated. Surely something so rich, fresh and delicious had to be crazy complicated to make, right?


I was pleasantly surprised at how few ingredients were needed to make a nice pesto. The best part? I already had everything I needed! Well, almost.

Traditionally, pesto is made with garlic, basil, pine nuts, olive oil, lemon juice and parmesan cheese. I don’t normally keep pine nuts in our pantry (again, cheapskate) but I do usually have pecans and so I decided that pecans would have to do!

basil pesto ingredients



fresh basil leaves

minced garlic

pinch of salt

parmesan cheese

olive oil

Start off by toasting your pecans in a frying pan to bring out their flavor. Once toasted, add all ingredients to a food processor, pulse for 10- 15 seconds and you’re done!

Seriously, it’s that easy.

This pesto was super delicious and we didn’t even miss the pine nuts. I will definitely be making this again soon.

[I don’t have measurements for this recipe because the amounts you need of everything depends on what you are going to make! To give you an idea, the ingredients that you see in the picture made enough pesto for two full flatbread pizzas.]

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