Tuesday, August 19, 2014

Twelve: Gingerbread waffles with banana and chocolate chips

2 C white whole wheat flour
2 eggs (beaten)
1/2 C coconut oil (melted)
1 T baking powder
1 1/2 C milk
2 bananas (mashed)
2 tsp ground ginger
1/4 C molasses
1/4 C brown sugar
1 tsp cinnamon
pinch of nutmeg
1/3 C chocolate chips
2 tsp vanilla extract

Combine all ingredients until you have a THICK batter.

Pour batter into a well greased waffle iron.  Grease between each waffle or it will stick.


Monday, August 18, 2014

Eleven: S'more Waffles!!

1 package of Graham crackers (crushed) (comes with 3 packages in 1 box)
1 14 C white whole wheat flour
1 stick of butter (melted)
2 eggs (beaten)
2 tsp vanilla extract
1 T baking powder
1/3 C semi-sweet chocolate chips
1/2 C mini-marshmallows
1 3/4 C milk
1/3 C brown sugar

Mix all ingredients together besides the chocolate chips and mini-marshmallows.  Fold those in at the end.

Make sure this batter is VERY THICK!!  If its too thin, add additional flour.

Pour 1/3 C into a WELL GREASED waffle iron.  I sprayed it each time before putting a new waffle in.

Don't be alarmed if its more crumbly than regular waffles.  Its the taste that matters!!!!

Sunday, August 10, 2014

Off Topic: 3 Mushroom Frittata

Three Mushroom Frittata
4-5 Whole White Mushrooms
4-5 Whole Shitaki Mushrooms
4-5 Whole Baby Bella Mushrooms
12 Eggs
1/2 Cup Chives
1T Crushed Garlic
1/2 Large Yellow Onion
1.5 Cups Shredded Smoked Gouda
1/2 Cup Milk
2 Tablespoons Garlic Powder
Salt and Generous amount of Pepper
3T Olive Oil
Preheat Oven 350 degrees
Chop Mushrooms. Dice Onion, Saute in 2T of Olive oil, reserving 1T for later. Add Garlic at end. Saute for additional minute. Remove Mixture from pan.
Crack Eggs into bowl. Beat with Milk, Salt, Pepper, Garlic Powder and minced chives.
Oil Cast Iron with 1T of oil. Do not leave excess oil in pan.
Shred Cheese and add 1 cup to egg mixture. Reserve 1/2 cup to top. Mix well.
Add back the mushroom mixture to oiled pan.
Pour Egg mixture over mushrooms.
Bake for 45 minutes.
Take out of oven and let rest for 10 minutes. Use spatula to flip frittata out onto a plate. Flip over. Cut into triangles.
Serve Warm.

Ten: PB Banana Flax Waffles

2 Cups whole wheat pastry flour (I used Bob's Red Mill)
2 Cups milk
2 tsp baking powder
2 eggs (beaten)
1/2 C coconut oil (melted)
2 T brown sugar
1/3 C ground flax
2 tsp vanilla extract
2 bananas (mashed)
2 T peanut butter (melted)
2 tsp ground cinnamon

Mix all ingredients together until well combined and pour onto a hot, greased waffle iron!


Thursday, July 17, 2014

Nine: Roasted Pecan and Blueberry Waffles

1 C white whole wheat flour
1 C all purpose unbleached flour
1/2 cup coconut oil (melted) + 1 T
1/4 cup brown sugar + 1 T
1 tsp salt
2 eggs (beaten)
1 tsp vanilla
1 T baking powder
3/4 C pecans (chopped)
3/4 C blueberries (I used frozen, but you can also use fresh)

This is one of the most flavorful recipes I have made to date!  The pecans add rich buttery bites throughout the waffles in between sweet and tangy pops of flavorful blueberries!

Start out by roasting your pecans.  To do this, add your chopped pecans, 1 T brown sugar and 1 T coconut oil to a small saute pan.  Stir the ingredients together and cook over medium heat for about 5 minutes or until the nuts are brown and aromatic.  They can go from perfect to burnt within seconds, so keep stirring them and don't walk away!

Mix all ingredients together.  Add the roasted pecans, and then fold in the blueberries.  Pour about 1/2 C into a hot waffle iron and cook until golden brown!  The batter will be thick and the waffles will be crispy and delicious.
My pecans- cooking on the stove

I wish you could smell how wonderful these are. The flavor is unreal!  Buttery nutty goodness with that tart/sweet blueberry mixed in

Thursday, June 26, 2014

Just a tip: Melt your coconut oil

I usually melt my coconut oil before adding it to the batter, but I read somewhere that you don't have to.  Whoever said that was oh so wrong.  If you don't melt the oil, and then add cold milk, it just sticks together in big clumps.  When it gets to the waffle iron, those said clumps melt all in one spot and come out of the waffle iron making one giant mess.

Lesson learned: Melt the coconut oil before adding it to waffle batter.

Tuesday, June 24, 2014

Eight: Apricot and Brown Sugar Waffles

1 1/4 C white whole wheat flour
1 1/4 C all purpose flour
1/2 C coconut oil
2 eggs (beaten)
1 T baking powder
1/4 C + 1 T brown sugar
2 T butter (for the caramelized apricots)
6 apricots (caramelized- recipe below)
2 tsp vanilla extract
1 tsp salt

While you are mixing up the ingredients for your waffle batter, make caramelized apricots.
First, cut apricots in half and take out the pits, dice.
Next, add 2T butter, 1 T brown sugar, and apricots to a small sautee pan, for about 5 minutes stirring occasionally

After the apricots are soft and have a darker color add them to the rest of the batter.

Beat until smooth and pour into a hot, greased waffle iron.

This recipe is inspired by a sale at a local market.  I bought about 30 pounds of apricots and wanted to try something delicious with them.   These are sweet with a touch of sour, rich, and buttery from the combination of butter and coconut oil.  The kids gobbled them up and I didn't even add syrup to them.  Although they would have been delicious with a dollop of whipped cream.

Caramelizing the apricots

My 2 year olds love to help "stir it up!"

The batter

Finished product!

Where the magic happens