waffles

Blackberry Cornmeal Waffles

~ lk529 ~ 6 Comments

Blackberry Cornmeal Waffles | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com (1)

Last year (how crazy is that to say!?) for #WaffleWeek I made these Buttermilk Cornbread Waffles. I actually made them twice in back to back weeks. The first time I made them my husband was on a work trip and just knew I had to make them again once he returned. They’re so delicious, they’re something a little different, and they’re quite versatile.

So naturally, I had to make them yet again. But with a twist. Mainly due to ingredient shortages. And it might be even better – though harder to bend in the savory direction.

walcott

The new version works best drizzled with honey and served with fresh blackberries.

An Original Recipe

This recipe will make 6-8 waffles.

Blackberry Cornmeal Waffles

Ingredients:

  • 1/2 C flour
  • 1/2 C cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs, separated
  • 1 container (5.3 oz) blackberry Greek yogurt
  • 1/2 C buttermilk
  • 1/8 C canola oil

Steps:

  1. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the egg yolks, yogurt, buttermilk, and canola oil.
  3. Combine wet ingredients into dry.
  4. Beat the egg whites with a hand mixer until stiff peaks form. Gently fold into the waffle batter.
  5. Pour batter into greased waffle iron and cook until golden. Serve with drizzle of sweet honey and fresh berries.

Blackberry Cornmeal Waffles | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

 

Countdown to 2017: Breakfast

~ lk529 ~ 9 Comments

unnamedIt’s day two of the Countdown to 2017 – and it’s arguably the best round-up of them all: breakfast!

This blogging countdown party is hosted by Sarah at Fantastical Sharing of Recipes.

Breakfast is absolutely my favorite meal of the day and when we’re in a pinch for what to do for dinner, the answer is always to whip up some waffles or pancakes.

Muffins saw an increase in my kitchen this year as I’ve joined in with #MuffinMondays once a month. There are even some egg dishes that are making the cut this year!

Almond Croissant French Toast

Bacon Cinnamon Rolls with Maple Glaze

Breakfast Quinoa

Buttermilk Cornmeal Waffles with Blackberry Syrup

Chocolate Chip Blood Orange Muffins

Chocolate Chip Pancakes

Dutch Cream Waffles

Frittata with Jalapeno Pesto

Olive Oil Poached Eggs with Tomato Relish

Best Breakfast of 2016 | Sew You Think You Can Cook

Check out some more great recipe round-ups here: An InLinkz Link-up

#SundaySupper: How to Use Holiday Leftovers

~ lk529 ~ 17 Comments

Thanksgiving is this week.

You guys. Thanksgiving is this week!

When you plan your holiday menu do you plan to intentionally have leftovers? I don’t, but I know there will be and I don’t necessarily try to mitigate them.

What do you do with all your leftover food? My brother’s favorite way to eat them is simply reheated in a skillet with some gravy. That’s really the best method for reheating the turkey and stuffing to make it taste just as good as T-day itself.

I’m a sucker for a cold turkey sandwich with some mayo on rye bread. I also enjoy a grilled cheese style sandwich with the turkey, creamed onions, and thin slice of apple.

But what do you do with the non-turkey items? I’m sure my Sunday Supper friends have some more creative and wonderful ideas on how to use up those holiday leftovers! A big thank you to Christie from A Kitchen Hoor’s Adventure for hosting today’s event.

wesWhen I had leftover sweet potato casserole last year, I decided to repurpose it into breakfast. (I mean, really, what else would I possibly do?) Waffles! I simply left out the streusel (marshmallow if that’s they way you go) topping and garnished my waffles with fresh pecans.

Just look at that cutie to the right! I can’t believe that was almost a full year ago. He looks so little. I mean, his brother can now wear that shirt! My how much can happen in one year.

Sweet Potato Casserole Waffles

Ingredients:

  • 1 1/2 C whole wheat flour
  • 1/2 C flour
  • 3 tsp baking powder
  • 1 C sweet potato casserole
  • 2 eggs
  • 1 1/2 C milk
  • 1 1/2 C plain Greek yogurt
  • pecans (optional)

Steps:

  1. In a large bowl, whisk together the flours and baking powder.
  2. In another bowl, whisk the casserole, eggs, milk, and yogurt.
  3. Combine wet ingredients into dry.
  4. Drop 1/3  C of waffle batter onto a greased waffle iron and cook until golden.
  5. Garnish with pecans, if desired.

Sweet Potato Casserole for #SundaySupper from Sew You Think You Can Cook

Breakfast

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#WaffleWeek2016: Buttermilk Cornmeal Waffles with Blackberry Syrup

~ lk529 ~ 8 Comments

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It’s finally time for Waffle Week of 2016!

I discovered that Waffle Week was a thing last year and am excited that Kaitie of Fuchsia Freezer decided to keep the event going this year.

Not that I really need an excuse to share a waffle recipe with you… ha! In just one year I’ve more than doubled the number of waffle recipes on my blog! I mean, seriously. I don’t think there’s anything better than a waffle. The possibilities with waffle making seem endless, from savory to sweet.

My offering this year can be enjoyed either way. The waffle base lends itself perfectly to being paired with fruit and honey or with meat and gravy. It would even welcome some mix-ins of bacon, scallions, herbs, or berries.

I made these waffles for dinner during a week my husband wasn’t home and it was the perfect amount of batter for the three of us. In all actuality, my 10 month old at 3/4 of a waffle while my 2 year old barely finished a 1/4. Just when I think I know what he’ll eat he decides, “No, I don’t like waffle or pancakes anymore.” (He’s on a sandwich boycott right now too…)

I served these waffles with a blackberry syrup. To make the syrup I simply dumped a bag of frozen blackberries in a small pot with about a tablespoon of sugar and 1/4 C or so of water. I brought it up to a gentle simmer and let it reduce until syrupy then pushed it through a strainer. (You can even save the solids to stir into muffins or more waffles!)

This recipe makes approximately 6 waffles.

Buttermilk Cornmeal Wafles

Ingredients:

  • 1/2 C + 2 tbsp flour
  • 3/8 C cornmeal
  • 1 tbsp baking powder
  • 1 1/2 tsp sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 C buttermilk
  • 2 tbsp vegetable oil
  • 2 eggs, separated

Steps:

  1. In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, baking soda, and salt.
  2. In another bowl, whisk together the buttermilk, oil, and egg yolks. Add to the dry ingredients, mixing until combined.
  3. Place the egg whites in another bowl and beat with a handmixer until stiff peaks form. Gently fold the egg whites into the waffle batter.
  4. Drop 1/3 – 1/2 C of waffle batter onto a greased waffle iron and cook until golden.

*This recipe is adapted from Nikki at http://www.chef-in-training.com/2013/10/cornmeal-buttermilk-waffles/*

Buttermilk Cornmeal Waffles with Blackberry Syrup for #WaffleWeek2016 from Sew You Think You Can Cook

And keep that waffle iron hot for these other great recipes:

Coffee and Bacon Wake Up Waffles from Baking In A Tornado

Pumpkin Spice Waffles from Fuchsia Freezer

Spiced Sweet Potato Waffles with Candied Pecans from A Nerd Cooks

Waffles Gone Wild from Our Good Life

Waffle Collage - Pinterest

Dutch Cream Waffles

~ lk529 ~ 3 Comments

No milk? No sugar? Want waffles? No problem!

These waffles can be made with only three, well if you count salt then four, ingredients! Eggs, heavy cream, and flour.

As my mother has pointed out to me on many an occasion, I use a lot of heavy cream in my kitchen, so it’s not uncommon that I’ll have run out of milk before running out of cream and when that happens, these waffles are a life saver. Sorry, Mom, I guess you won’t be making these waffles anytime soon. But, for the rest of you who may use heavy cream in your coffee, or simply have some leftover from another recipe, I highly encourage its use in this breakfast dish!

Four Ingredient Waffles (baby1) Sew You Think You Can Cook

We’ve made these waffles countless times already, and the photographs shared can attest to how long they’ve been a family favorite; look how little Firecracker is! These photos were taken before Treat was born! 6 days before, to be exact. Back when I thought I knew what wild was. I mean, seriously, he’s actually sitting in a chair and using a fork like a civilized member of society! Now I have two wild and crazy boys who can barely stay in a chair if they’re strapped in and to whom a fork is more a dangerous weapon than a tool used for bring food to one’s mouth.

Four Ingredient Waffles (baby2) Sew You Think You Can Cook

Dutch Cream Waffles

Ingredients:

  • 3 eggs, separated
  • 1 C heavy cream
  • 1 C flour
  • 1/4 tsp salt

Steps:

  1. Whisk egg yolks until frothy. Add the heavy cream and whisk until combined.
  2. In a large bowl, whisk the flour and salt. Add the wet ingredients to the dry and mix until incorporated.
  3. Place the egg whites in a large bowl and whip with a hand mixer until stiff peaks form. Gently fold the egg whites into the waffle batter until just combined – do not over mix!
  4. Pour 1/3 C of the waffle batter into a greased waffle iron and cook until golden.

*This recipe is adapted from Tiffany at http://www.lecremedelacrumb.com/2015/01/4-ingredient-dutch-cream-waffles.html*

Dutch Cream Waffles: eggs, cream, flour, and salt | Sew You Think You Can Cook | sewyouthinkyoucancook.com

Oat Waffles

~ lk529 ~ 10 Comments

As we were reaching the end of our time in Ohio my pantry ingredients kept dwindling without being replenished as was only logical. The only problem was trying to make dinner! Our go-to “no food in the house” meal is some sort of breakfast. But when you’ve depleted your supply of both whole wheat and all purpose flour you have to get creative.

My husband started getting into Alton Brown’s old show Good Eats which re-airs on Cooking Channel around that time and remembered seeing him grind up oats for waffles. We figured we’d give it a try, but upon inspection of the recipe, there was still flour involved. I still had a little bit of cake flour and decided to just go for it. We didn’t have the right amount of oats either, but our result was still a delicious waffle. Naturally, I added some cinnamon to the batter for good measure.

Out in California Good Eats airs right after the bedtime routine for the boys. The bedtime process starts with watching the “Nighttime in the Neighborhood” episode of Daniel Tiger and eating a banana. We then go brush teeth, read books, and sing songs. I hold Firecracker’s hand until he drifts off to sleep. (Now that he’s in a “big boy” bed, it’s a lot easier!) Stuart stays upstairs with Treat watching Good Eats as he (I could be talking about either of them really) drifts off to sleep.

Oat Waffles

Ingredients:

  • 1 3/4 C old fashioned oats (I used Bob’s Red Mill)
  • 1 C cake flour
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3 eggs
  • 2 C buttermilk
  • 1/2 stick butter, melted

Steps:

  1. Toast oats in dry skillet over medium heat until golden brown. Transfer oats to a food processor and pulse until they reach the consistency of whole wheat flour.
  2. In a large bowl, whisk together the oat flour, cake flour, sugar, cinnamon, baking powder, salt, and baking soda.
  3. In another bowl, whisk together the eggs, buttermilk, and melted butter. Pour the wet ingredients into the try, mixing until just combined.
  4. Pour batter into a hot, greased waffle iron until golden.

*This recipe is modified from Alton Brown at http://www.foodnetwork.com/recipes/alton-brown/oat-waffle-recipe.html*

Oat Waffles Sew You Think You Can Cook

#SundaySupper: Waffles!

~ lk529 ~ 16 Comments

I am so excited to be back blogging with the Sunday Supper Movement. My last post was the Regional Specialties themed day – OVER TWO MONTHS AGO! I have definitely missed being able to share the table with this great group of foodies.

As soon as the theme was revealed for today’s event, you know I couldn’t miss out on this one. Waffles! If you know me but at all you’d probably have reported a missing person had I not chimed in today. Thanks, Sue from A Palatable Pastime, for hosting today’s event at a time in my life when I could finally participate in #SundaySupper. I know you did it just for me and not because National Waffle Iron Day is Wednesday. 😉 Be sure to scroll past my recipe for a collection of over 35 waffles recipes.

Having made just a few waffles in my day, I decided to throw caution to the wind and make my own waffle. I did it “by feel” and needed to adjust my flour amount before I was comfortable with the batter. I’m happy to report that my waffles worked out, and my creative flavor combination wasn’t a failure.

I love pairing cherries with chocolate, so those hand picked cherries of ours found their way into my waffles. As sometimes the only way to get Firecracker to eat is by way of waffle or pancake, I knew I had to throw something nutritious in there. That’s where the beets come in. I was going to roast them and toss them in a smoothie, but this way was easier.

An Original Recipe

Chocolate Cherry Beet Waffles

Ingredients:

  • 1 1/4 C flour
  • 3/4 C whole wheat flour
  • 1/4 C cocoa powder
  • 1/4 C sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 eggs
  • 2 C milk
  • 1/3 C vegetable oil
  • 1 tsp vanilla extract
  • 3/4 C shredded beets, patted dry
  • 2 C fresh cherries, pitted and chopped
  • whipped cream for serving (optional)

Steps:

  1. In a large bowl, whisk together the flours, cocoa powder, sugar, baking powder, salt, and baking soda.
  2. In another bowl, whisk together the eggs, milk, oil, and vanilla.
  3. Mix the wet ingredients into the dry ingredients. Fold in the beets and cherries.
  4. Into a hot greased waffle iron, drop 1/3 C of batter and cook until browned. Serve with whipped cream.

Chocolate Cherry Beet Waffles for #SundaySupper from Sew You Think You Can Cook

Sweet and Sinful:

Savory Brinner Winners:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Blender Waffles

~ lk529 ~ Leave a comment

By happy coincidence I am sharing another waffle recipe on a Wednesday!

I have a friend who started doing Waffle Wednesdays with her kids in 2016 and I love seeing her posts on Facebook. It’s such a fun idea and I really think I might “steal” it and start doing the same thing once we get settled in California.

Waffles are always a hit in our house and I just love how versatile they are! And the batter usually lasts us two days which makes mornings that much easier.

I’ve had this recipe for blender waffles saved on my Pinterest account for a very long time, but I never have cottage cheese. Confession time: I’ve never actually tried cottage cheese. Still haven’t! I bought some to try it in a smoothie and it worked really well as an alternative to Greek yogurt, but I wouldn’t be able to tell you what cottage cheese itself really tastes like. And I used it in these waffles. A great way to “hide” some bonus protein!

Blender Waffles

Ingredients:

  • 1 C cottage cheese
  • 2/3 C whole wheat flour
  • 1/3 C milk
  • 1/3 C canola oil
  • 4 eggs
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Steps:

  1. Put all ingredients in a blender and process until combined. Scrape the sides of the blender, if needed.
  2. Pour batter into a hot waffle iron and cook until golden.

*This recipe is adapted from Becca at http://www.itsyummi.com/whole-wheat-blender-waffles-recipe/*

blender waffles sew you think you can cook

Classic Waffles

~ lk529 ~ 1 Comment

One of my first cookbooks was given to me by one of my best friends as a wedding gift. We went to Anthropolgie together and she let me pick out my presents! She got me a beautiful spoon rest, some ice cream bowls, and The Illustrated Kitchen Bible. Every time I use any of these items I always think back to that day. Shopping with a best friend is always good therapy.

These are also the only things I own from that fabulous store! It’s one of my favorite places to go in and window shop as I can never justify the spending that kind of money. But let me tell you, if I ever won the lottery my kitchen collection would be transformed! And probably my closet, too!

The Illustrated Kitchen Bible is an incredible collection of over 1000 recipes! As you can imagine based on the title of the cookbook, every recipe has an accompanying photograph. I think my favorite thing about the book is that the back and inside covers contain crucial bits of culinary information such as measurement conversions, meat internal temperatures, and how to store things in the freezer.

I found it most surprising that there’s only one waffle recipe in the entire book! Though it does provide notes on how to alter it for buttermilk and adding some spice. (A fair number of recipes include variations to the base recipe.)

Classic Waffles

Ingredients:

  • 1 C plus 2 tbsp flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 2 eggs, separated
  • 1 1/4 C milk
  • 5 tbsp melted butter
  • 1 tsp vanilla extract

Steps:

  1. In a large bowl, whisk together the flour, sugar, and baking powder.
  2. In another bowl, beat the egg yolks and whisk in the milk, butter, and vanilla.
  3. Add the wet ingredients into the dry and stir until combined.
  4. Using an electric mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the waffle batter.
  5. Pour batter into a hot waffle iron and cook until golden.

classic waffles sew you think you can cook

*Disclaimer: This post contains affiliate links.

Chocoholic Waffles

~ lk529 ~ 2 Comments

Valentine’s Day is this weekend (Sunday to be exact) and I have the perfect brunch to share with your loved ones – unless they don’t like chocolate. Every component of this recipe involves chocolate! There’s chocolate waffles, which are quite good on their own but it’s Valentine’s Day people, step it up. Then there’s a white chocolate custard, and to top that off there’s a mocha whipped cream! All three components compliment each other beautifully.

I am an admittedly lazy cook and seriously thought about not making the custard. But I couldn’t. Because, Bobby Flay. Yep, surprise! Yet another brunch recipe from one of our favorite celebrity chefs! This particular recipe is one we watched on Cooking Channel last year. It comes from the Brunch at Bobby’s episode titled Chocoholic Brunch.

Chocolate Waffles

Ingredients:

  • 2 C flour
  • 1/2 C cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs, separated
  • 1/4 C brown sugar
  • 2 C buttermilk
  • 1/4 C canola oil
  • 1 tsp vanilla extract
  • 1/2 stick butter, melted
  • 3 oz semi-sweet chocolate, chopped

Steps:

  1. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  2. Whisk the egg yolks with the brown sugar until smooth. Add in the buttermilk, oil, and vanilla.
  3. Combine wet ingredients into the dry ingredients. Mix in the butter and the chocolate.
  4. Whip the egg whites until stiff peaks form. Gently fold into the waffles batter.
  5. Into a hot greased waffle iron, drop 1/3 C of batter and cook until browned.
  6. Assemble waffles with custard, whipped cream, and fresh strawberries.

White Chocolate Custard

Ingredients:

  • 1/2 vanilla bean, halved
  • 1 1/2 C half-and-half
  • 4 egg yolks
  • 2 tbsp sugar
  • 3 oz white chocolate, chopped

Steps:

  1. Scrape the seeds from the vanilla bean. Put the seeds and the pod in a small saucepan with the half-and-half. Bring to a simmer over medium heat, remove from the heat, and let cool.
  2. Whisk the egg yolks and sugar until pale yellow. Slowly add some of the half-and-half until smooth. Whisking, add to the pot of remaining half-and-half and return to the stove. Cook over medium heat without allowing it to boil, stirring with a wooden spoon, until the custard thickens enough to coat the spoon.
  3. Remove from the heat and whisk in the white chocolate until melted.
  4. Strain and refrigerate.

Mocha Whipped Cream

Ingredients:

  • 1 C heavy cream
  • 3 tbsp dark chocolate covered cacao nibs (I used Pacari)
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp espresso powder

Steps:

  1. In a small saucepan over medium heat, bring heavy cream and cacao nibs to a simmer. Remove from heat and allow to cool. Place in a glass bowl, cover with plastic wrap, and place in the fridge overnight.
  2. Strain the cold cream and discard the nibs.
  3. Using a hand mixer, beat the cream until thickened. Add the powdered sugar, vanilla, and espresso powder. Beat until firm peaks form.

*These recipes are adapted from Bobby Flay at http://www.cookingchanneltv.com/recipes/bobby-flay/dark-chocolate-waffles-with-white-chocolate-custard-sauce-and-chocolate-espresso-whipped-cream.html*

chocoholic waffles chocolate waffles, white chocolate custard, mocha whipped cream Sew You Think You Can Cook