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Baked Goods

Garlic Cheddar Biscuits

Mini Glazed Pumpkin Scones

Butternut Squash "Pumpkin" Bread

Leftover Cranberry Sauce Muffins with Oat Streusel Topping

Banana Chocolate Chip Muffins

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Hi, I'm Sam!

Hi, I'm Sam, the author, photographer and creator behind Ahead of Thyme. Here, you will find hundreds of quick and easy, (mostly) healthy recipes for the everyday home chef, using quality and wholesome ingredients. Read more about me

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These melt-in-your-mouth, BAKED JELLY DONUTS are s

These melt-in-your-mouth, BAKED JELLY DONUTS are soft, fluffy, spongy and airy. These fresh, homemade doughnuts are coated in sugar and filled with sweet strawberry jam. And since they are baked and not deep-fried, as donuts typically are, I like to think they are healthier for you. Who is with me? ⁠
⁠
𝐁𝐀𝐊𝐄𝐃 𝐉𝐄𝐋𝐋𝐘 𝐃𝐎𝐍𝐔𝐓𝐒 𝐖𝐈𝐓𝐇 𝐒𝐓𝐑𝐀𝐖𝐁𝐄𝐑𝐑𝐘 𝐉𝐀𝐌⁠
⁠
INGREDIENTS:⁠
✓ all-purpose flour⁠
✓ instant yeast ⁠
✓ granulated sugar⁠
✓ salt⁠
✓ milk ⁠
✓ butter ⁠
✓ egg⁠
✓ vanilla extract⁠
✓ strawberry jam⁠
⁠
INSTRUCTIONS:⁠
1. In a large bowl, whisk together flour, instant yeast, sugar and salt. Add milk, half the butter, egg, and vanilla. Stir well to combine. Cover and let dough rest at room temperature for 15- 20 minutes.⁠
2. Transfer dough onto a lightly floured surface and knead for 5 minutes. Cover and let it rest for 5 minutes. Then, knead for another 5 minutes until smooth and supple. Transfer dough back to the bowl and cover. Let it rise for 1 hour or until the dough doubles in size.⁠
3. Transfer the dough onto a floured surface and roll it out into an 8x10 inch rectangle, 1/2-inch thick. Cut out circles using a round 2.5-inch cookie cutter.⁠
4. Place the donuts on a lined baking sheet, and sprinkle with a little flour. Cover and let it rest at room temperature for 30 minutes. ⁠
5. Bake for 10-12 minutes in a 375 F preheated oven, or until the donuts are lightly golden in colour. Then immediately brush the freshly baked donuts with the remaining melted butter and lightly roll them in a shallow dish of sugar to coat.⁠
6. Fill a pastry piping bag fitted with a round piping tip with strawberry jam. Use a knife to make a deep slit on one side of each donut. Place the pastry tip into the slit and slowly pipe jam into each donut.⁠
⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/baked-jelly-donuts-with-strawberry-jam/ @aheadofthyme #aheadofthyme

Juicy and tender CHICKEN SATAY SKEWERS WITH PEANUT

Juicy and tender CHICKEN SATAY SKEWERS WITH PEANUT SAUCE is savoury, sweet, tangy, and nutty. These skewers are packed with bright bold flavours from the easy to make coconut marinade and the homemade tangy peanut dipping sauce. It tastes just like what you would order at a fancy restaurant, if not better, and you won't believe how easy it is to make at home. ⁠
⁠
𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐒𝐀𝐓𝐀𝐘 𝐒𝐊𝐄𝐖𝐄𝐑𝐒 𝐖𝐈𝐓𝐇 𝐏𝐄𝐀𝐍𝐔𝐓 𝐒𝐀𝐔𝐂𝐄⁠
⁠
INGREDIENTS:⁠
✓ ⁠chicken breasts ⁠
✓ chicken marinade - ⁠@thaikitchen coconut milk, @kimlanfoods soy sauce, fish sauce, yellow curry powder, brown sugar, ⁠garlic, ⁠ginger⁠
✓ ⁠for serving - lime wedges, roasted peanuts, fresh parsley⁠
✓ peanut sauce - hoisin sauce, @newworldfoods peanut butter, red curry paste (optional), lime juice, honey⁠
⁠
INSTRUCTIONS:⁠
⁠
1. Combine marinade ingredients with chicken in a ziploc bag. Seal and place in the refrigerator to marinate for at least 1 hour or overnight.⁠
2. In a small bowl, combine peanut sauce ingredients and stir well with a spoon until smooth and uniform. Sprinkle chopped roasted peanuts on top.⁠
3. Thread the chicken onto skewers (about 4 to 5 pieces per skewer). Heat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with some vegetable oil. Grill the chicken skewers for 8-10 minutes on each side or until the internal temperature reaches 165 F and grill marks are clearly visible. ⁠
4. Serve the skewers on a plate with peanut sauce and lime wedges. Sprinkle roasted peanuts and chopped parsley on top⁠
⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/chicken-satay-skewers-with-peanut-sauce/ @aheadofthyme #aheadofthyme

This refreshing and light, classic GREEK CHICKEN G

This refreshing and light, classic GREEK CHICKEN GYROS is packed with juicy and tender souvlaki chicken, topped with Greek salad, with a generous spoonful of homemade tzatziki sauce, all wrapped in a pita. It's bright and bold flavours are the perfect meal on a sunny day. Plus, it's SO easy to make at home!⁠
⁠
𝐆𝐑𝐄𝐄𝐊 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐆𝐘𝐑𝐎𝐒 𝐖𝐈𝐓𝐇 𝐓𝐙𝐀𝐓𝐙𝐈𝐊𝐈⁠
⁠
INGREDIENTS:⁠
✓ pita bread ⁠
✓ chicken breast⁠
✓ chicken souvlaki marinade - olive oil, garlic, lemon juice, parsley, oregano, mint, bay leaves, salt and pepper⁠
✓ tzatziki sauce⁠
✓ romaine lettuce (optional)⁠
✓ grape tomatoes⁠
✓ red onion⁠
✓ cucumber⁠
✓ feta cheese⁠
✓ salt and pepper⁠
⁠
INSTRUCTIONS:⁠
⁠
1. Combine marinade ingredients with chicken in a ziploc bag. Seal and place in the refrigerator to marinate for at least 1 hour or overnight.⁠
2. You can thread the chicken onto skewers to grill, or grill the individual pieces. Lightly brush olive oil over grill pan. Heat the grill over medium high heat for about 5 minutes, until sizzling hot. Cook the chicken for 7 minutes on each side, or until its internal temperature reaches 165 F (75 C).⁠
3. Warm the pitas on the grill, about 1-2 minutes per side. Then, on the centre each pita bread, add a few spoonfuls of the salad toppings in a line down the middle. Top with grilled souvlaki chicken, and a generous scoop of tzatziki sauce. Fold the pita up and enjoy. You can also wrap it in parchment paper and twist the bottom to keep the ingredients inside.⁠
⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/easy-greek-chicken-gyros-with-tzatziki/ @aheadofthyme #aheadofthyme

Quick and easy SMALL BATCH STRAWBERRY JAM is so si

Quick and easy SMALL BATCH STRAWBERRY JAM is so simple to make in one pot with just 3 ingredients and no pectin. It's bright, sweet, and addictive. Seriously, try it once and see how hard it will be to go back to store-bought jam. Spread this jam on toast and pancakes, drizzle it on ice cream, or just eat it by the spoon. I mean it's that good.⁠
⁠
𝐒𝐌𝐀𝐋𝐋 𝐁𝐀𝐓𝐂𝐇 𝐒𝐓𝐑𝐀𝐖𝐁𝐄𝐑𝐑𝐘 𝐉𝐀𝐌⁠
⁠
INGREDIENTS:⁠
✓ fresh strawberries⁠ @bcstrawberries⁠
✓ sugar⁠
✓ lemon juice⁠
⁠
INSTRUCTIONS:⁠
⁠
1. In a medium saucepan, add the strawberries, sugar and lemon juice. Stir well to dissolve the sugar. Let the mixture sit at room temperature for 20-30 minutes. You will notice the strawberries start to feel mushy and the juice coming out.⁠
2. Cook the strawberry mixture over medium low heat. Stir continuously and slowly bring the mixture to a boil. The mixture will get foamy. Continue to boil for about 15 minutes, or until the jam starts to thicken and its internal temperature reaches 220 F. A digital thermometer is very helpful to get the quick measurement. You will also notice the foam disappear at this point.⁠
3. Turn off the heat and keep stirring to cool it down a bit. Pour the jam into a mason jar and allow to cool down to room temperature. Seal the jar and store in the refrigerator.⁠
⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/small-batch-strawberry-jam/ @aheadofthyme #aheadofthyme

Happy Tuesday friends! I am feeling all the summer

Happy Tuesday friends! I am feeling all the summer vibes right now with this MANGO PINEAPPLE TROPICAL SMOOTHIE BOWL. Smoothie bowls are a great easy way to get in your vitamins and nutrients first thing in the morning. This one is packed with pineapples, mangos, and banana and topped with more fruit, granola, and coconut. Such a delicious start to the day.⁠
⁠
𝐌𝐀𝐍𝐆𝐎 𝐏𝐈𝐍𝐄𝐀𝐏𝐏𝐋𝐄 𝐓𝐑𝐎𝐏𝐈𝐂𝐀𝐋 𝐒𝐌𝐎𝐎𝐓𝐇𝐈𝐄 𝐁𝐎𝐖𝐋⁠
⁠
INGREDIENTS:⁠
✓ pineapple⁠
✓ mango⁠
✓ banana⁠
✓ almond milk⁠
✓ toppings - homemade granola, mango chunks and/or pineapple chunks, sliced banana, shredded coconut, and chia seeds⁠
⁠
INSTRUCTIONS:⁠
⁠
1. Combine pineapple, mango, banana and almond milk in a blender. Blend until smooth. Note that the mixture will be very thick.⁠
2. Pour into a shallow bowl and arrange the toppings on top. Serve immediately.⁠
⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/mango-pineapple-tropical-smoothie-bowl/ @aheadofthyme #aheadofthyme

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