Friday, July 27, 2012

Maple Bacon Donut Bites & a Giveaway {Closed}

What can I say about these little bites of pure heaven? They are so amazingly good that you almost wish they were full size donuts...but eating a few million of these bite sized treats kind of tricks you into thinking you're making the better choice...kind of.

Bite sized cake donuts fried to perfection, dripping in maple icing, and sprinkled with maple pieces of crispy bacon. Can it get any better than this?

 Someone please pinch me if I'm dreaming!

Makes about 18-20 Donut Bites

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 egg
1/2 cup sugar
1 tablespoon melted butter
1/2 cup milk
Oil for frying
6-8 strips of Maple bacon

Maple Icing:

1 cup powdered sugar
3 tablespoons maple syrup
1 tablespoon milk
1 teaspoon vanilla extract

Combine all ingredients in a bowl and whisk to combine until a glaze forms.


In a skillet, fry bacon until crispy. Remove from the pan and drain on paper towels. Break bacon into pieces. Set aside.

In a medium bowl, whisk together the flour, salt, and baking powder. Set aside. In a large bowl, whisk together the egg, sugar, melted butter, and milk. Add the dry ingredients to the wet ingredients and mix to combine.

Pour two inches of oil into a medium saucepan. Test the oil with a small piece of dough to make sure it is the right temperature for frying. You want to make sure that it is not so hot that the dough browns too quickly, or else the inside will not be cooked through. When the oil is hot, use a small cookie dough scoop to extrude a ball of dough into the oil. Fry the donuts until golden brown and place on a paper towel.

Once the donuts are cool, dip them in the maple icing and sprinkle with bacon pieces.

Donut Recipe Adapted from The Novice Chef

Win an Apron from Pink Butterfly Aprons!

I have a confession to make…I have a bit of an obsession with collecting aprons. Classic, colorful, retro, frilly, over the top…you name it. I love em! Which is why I was delighted to add a beautiful new apron from Pink Butterfly Aprons to my always expanding collection!

Pink Butterfly Aprons is a boutique line of aprons designed, sewn and distributed in the USA. Their beautiful aprons are made to last a lifetime and are perfect for any age or occasion.

When I first put on my Annabelle I Pink Butterfly Apron I danced around the kitchen in delight admiring its adorable cows-in-the-field print, detailed with black and white gingham ruffles, and delicate pink bows.

Pink Butterfly Aprons are sturdy, durable, and designed to last. They are lined for excellent absorption with large pockets featuring removable bows for easy washing. And you know what else? There’s no need to tie the neck of the apron and risk messing up your hair, because each apron features a special sliding adjustor at the neck to loosen or tighten with ease. How cool is that?! Did I mention that Pink Butterfly Aprons has aprons for the entire family including Children's Aprons, adorable Mommy 'n Me sets, Men's aprons, and His and Hers?!

Pink Butterfly Aprons make a beautiful gift for any occasion. Birthdays, Weddings, Bridal Showers, Mother’s Day, Valentine’s Day, or simply just because.

Wouldn’t you love to get your hands on one of these beauties?

Well, the lovely Ladies over at Pink Butterfly Aprons want to give one lucky Chelsea’s Culinary Indulgence reader a beautiful hand-made apron of their choice! Make sure to visit their site here to see all of their beautiful apron designs!

Ready to win?

Here’s How to Enter:

Mandatory Entries:

1. Visit the Pink Butterfly Aprons Website and leave a comment below with the name of the apron you would most like to win!
2. Like Pink Butterfly Aprons on Facebook OR Follow Pink Butterfly Aprons on Twitter. Leave a comment below telling me you did so.

*You must do both mandatory entries to be considered for the giveaway! Leave one comment with your favorite apron and that you liked/followed Pink Butterfly Aprons* Example: "My favorite apron is the cow apron & I liked Pink Butterfly Aprons on Facebook"

Want extra entries?

1.Like Pink Butterfly Aprons on Facebook OR Follow Pink Butterfly Aprons on Twitter (Whichever one you didn't do above). Leave a comment below telling me you did so. (one extra entry)
1. Like Chelsea’s Culinary Indulgence on Facebook. Leave a comment below telling me you did so. (one extra entry)
2. Follow Chelsea’s Culinary Indulgence on Twitter. Leave a comment below telling me you did so. (one extra entry)
3. Tweet or Facebook this statement about the giveaway:  I just entered to win a Pink Butterfly Apron from @CCindulgence and @PinkBtterfly! Enter here: {Link to Giveaway} Leave a comment below telling me you did so. (one extra entry)
4. Become a follower of Chelsea's Culinary Indulgence (one extra entry) 

*Remember to leave seperate comments for all entries!*
*Comments left on my facebook, twitter, or email are not acceptable entries. Be sure to comment on this post for your entry to count!*

Rules: This giveaway opens Friday, July 27th at 12am PST and closes Thursday, August 2nd at 11:59pm PST. Contest open to US residents only. (Sorry international friends!) The winner will be selected via random number generator and contacted by email. Please make sure a valid email address is included in your profile or with your comment(s). The winner will have 48 hours to respond before another winner is chosen.

This giveaway is provided to you by Pink Butterfly Aprons. The views and opinions expressed on Chelsea’s Culinary Indulgence are my own and based upon my personal experience with Pink Butterfly Aprons.

Good luck!!!

Wednesday, July 25, 2012

Summer Panzanella Salad

Over the weekend hubby and I had a chance to check out our local farmers market in Old Town Temecula. What an amazing selection of fresh fruits and veggies! There was so much too choose from! With all of our new fresh produce in tote I decided to make a Summer Panzanella Salad brimming with colorful veggies, fresh mozzarella cheese, a light vinaigrette, and most importantly crispy chunks of Italian bread. I cannot tell you enough about my love affair with Panzanella salads. They are perfect to throw together any fresh veggies you have on hand with some crusty bread, or maybe some Cannelloni beans...yum!


1 cucumber, sliced and cut into quarters
1 red bell pepper, sliced and cut into quarters
2 ripe tomatoes, sliced and cut into quarters
1 handful of thinly sliced red onion
1/2 ball of fresh mozzarella, sliced and quartered
1 large end piece of day old Italian bread, cut into cubes
1 clove garlic
1 bunch basil, torn into pieces
Olive oil and white wine vinegar to taste
Salt and freshly ground pepper


In a skillet over medium heat, toast bread cubes with a little olive oil until golden brown. Be sure to toss the pan often to get all the pieces browned.

In a large salad bowl toss all ingredients together. Drizzle with olive oil and white wine vinegar to taste. Season with salt and freshly ground pepper.

Exciting News!

I've been busy working with an amazing sponsor this week so  make sure to stop by the blog this Friday, July 27th when I'll be hosting a fun Giveaway!!!

Friday, July 20, 2012

Blog Hop!!

Happy Friday and thanks so much for visiting Chelsea's Culinary Indulgence! I don't know about you, but I am so ready for the weekend! To celebrate I would like to share with you my first ever participation in a Blog Hop! This Blog Hop will also be hosted by ABpetite, Skinny and Delicious, Bargain Bites, and Ellen B Cookery!

What is a Blog Hop?
A Blog Hop is a great way to visit new blogs, make new blog friends, and build your followers.

Want to join?
Simply add your blog to the link below and follow these steps:

1. Follow my blog, and leave a comment if you would like me to follow you back!
2.  Post the Blog Hop Button somewhere on your blog (in a post or sidebar).

Be sure to stop by and visit other blogs in the linky. Let them know you are a new follower and ask them to follow you back.

We plan to host this Blog Hop every Friday so be sure to visit back and follow us on Twitter and/or Facebook so you don't miss it!

Cherry Pie Muffins

Need some inspiration on what to do with all the beautiful ripe cherries sitting in your fridge, just waiting to be eaten?

If you love cherry pie, try this muffin version of the classic. A moist and delicious muffin base is loaded with plump cherries and topped with a decadent streusel topping, then beautifully piped with a lattice icing design.

For these muffins I used my favorite blueberry muffin recipe. After a few minor changes, including swapping out the blueberries for cherries, I had a winner!

Makes about 18-20 muffins

1 stick unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 cup non-fat Greek yogurt
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups ripe cherries, pitted and quartered
1 recipe Streusel topping (see below)

Streusel Topping:

3/4 cup sugar
3/4 cup all-purpose flour
1 tablespoon water
1 1/2 teaspoons cinammon
1/4 cup butter, softened

Mix all ingredients until crumbly, or pulse in a food processor.


Preheat the oven to 350 degrees and prepare muffin tins.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. With the mixer on low speed, add the eggs, one at a time. Add the vanilla, Greek yogurt, and milk. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add the flour mixture to the batter and beat until just mixed. Make sure to scrape the sides of the bowl to ensure that the batter is completely mixed. Remove the bowl from the mixer and gently fold in the cherries.

Scoop the batter into the prepared muffin tins, filling each about 2/3 of the way full. Top liberally with streusel topping. Bake for about 25 minutes, until the streusel is lightly browned and a toothpick comes out clean. Allow the muffins to cool completely before piping on icing.

I submitted these cuties to Kitchen Bootcamp!

Wednesday, July 18, 2012


Exciting news!!! I will be taking sponsors for the month of August for FREE! 

I am very excited to begin taking sponsors on my blog and I hope to meet some new blog friends along the way!

If you're interested just send me an email at with your blog button by July 31st and I would love to feature your blog on my side bar.

If you have any questions please just let me know!

Saturday, July 14, 2012

Watermelon and Goat Cheese Bites for #SundaySupper

Oh my goodness we have been having some Hot Hot weather! What a coincidence that this weeks #SundaySupper theme just so happens to be #BeatTheHeat #SundaySupper! When coming up with my recipe inspiration I thought of foods that didn't need the use of an oven or stove and that were cool and refreshing. These Watermelon and Goat Cheese Bites were just the thing! Refreshing watermelon cubes are topped with a fresh mint leaf and creamy chilled goat cheese for a bite sized appetizer that's so easy to put together and perfect to bring to any summer get together.

Makes about 20 servings

20 (1-inch) watermelon cubes, seeds removed
20 small to medium mint leaves
8 ounces goat cheese
20 wooden toothpicks


Roll goat cheese into 20 (3/4-inch) balls. Top each watermelon with a mint leaf. Place 1 goat cheese ball on top of the mint, and skewer with a wooden pick to secure. Repeat with the remaining ingredients. Serve immediately.

Recipe Adapted from Taste of the South Magazine

Make sure to check out all of the #BeatTheHeat dishes for this weeks #SundaySupper!

#BeatTheHeat Appetizers: #BeatTheHeat Salads, Soups, & Sides: #BeatTheHeat Main Dishes: #BeatTheHeat Desserts: #BeatTheHeat Drinks & Cocktails: Wine Pairings Provided By: ENOFYLZ

Thursday, July 12, 2012

Grilled Corn and Black Bean Salad

It's been a few weeks now since we have relocated to Riverside County...and let me be the first to tell you that I can't take this heat!!! Yesterday was 110 degrees and I thought I was going to die, and it's not even August yet ugh! With all of the heat we've been having I decided to make a salad. Not just any ordinary salad, but a perfectly chilled and refreshing grilled corn and black bean salad. Tossed with cherry tomatoes, crisp cucumbers, and a dreamy cilantro vinaigrette.

Makes 4 side servings

2 ears corn, shucked
1 can black beans, rinsed
1 cup cherry tomatoes, halved
1/2 a large cucumber, cut into slices and quartered
1/4 cup good olive oil
1 lime, juiced
1/8 cup chopped fresh cilantro
1 garlic clove, minced
salt and freshly ground pepper


Preheat a grill to medium-high heat. Brush corn with a little olive oil and season with salt and pepper. Grill corn about 10 minutes. Remove from the grill and let cool completely. Cut corn from the cob.

In a large serving bowl, combine corn, black beans, cherry tomatoes, and cucumber. In a small bowl prepare the cilantro vinaigrette. Add olive oil, lime juice, chopped fresh cilantro, and garlic. Whisk to blend and season with salt and pepper to taste. Add cilantro vinaigrette to salad and stir to combine. Let chill until ready to serve.

Recipe Adapted from Taste of the South Magazine

Friday, July 6, 2012

Banana & Peanut Butter Chocolate Chip Muffins

Have you ever had one of those "Aha!" moments? Those moments in time where a brilliant idea effortlessly comes to you...I had one of those the other day. It all started when I wanted a snack. I had some bananas and decided to cut one in half and top it with peanut butter. Yum! I realized I had some chocolate chips on hand so I put some of those on too. Perfect! Half way through devouring my banana concoction I realized "Aha! This would make the perfect muffin!" The wheels started turning in my head and I was determined to scour the internet for the perfect recipe. It's a good thing I found one or you wouldn't be looking at these beauties...

These perfectly moist muffins are flavored with ripe bananas, a subtle hint of creamy peanut butter, and lots of chocolate chips for a flavor combination that's unlike any other. Warm one up for a killer breakfast, an afternoon snack, or satisfy a late night craving. Did I mention how low fat these babies are? Not an ounce of butter to be found and no egg! Needless to say, I'll definitely be doubling the recipe the next time around.

Makes about 18 muffins

2 1/2 cups all-purpose flour
1/3 cup sugar
1/2 cup golden brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
4 large, ripe bananas
2 tablespoons baking powder
1 cup reduced fat milk
3/4 cup smooth peanut butter
4 tablespoons canola oil
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips


Preheat oven to 350 degrees.

In a large mixing bowl, sift together the flour, sugar, brown sugar, salt and cinnamon. Stir to combine and set aside.

In a another mixing bowl, mash bananas well. Add baking powder and mix well with the mashed bananas. Add milk, peanut butter, oil, and vanilla, and mix well. Add this to the dry mixture and mix just enough to combine. Stir in chocolate chips.

Line muffin tins and fill about 3/4 full. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.

Recipe Adapted from Leanne Bakes

Linked up on Chef PickyKid and Me's Foodie Friends Friday Party