Sunday, May 22, 2011

Chocolate Cherry Waffles

When you're a working girl you find that your culinary achievements get reduced to weekend breakfasts with a blur of quick and easy meals in between. Unfortunately even when you're a working girl with a domestic blog you still find that this will happen.  The most important thing is to make those weekend breakfasts matter which is what I try to do. So I went to a place where people don't like to go (healthy people don't like to go) and that's having chocolate for breakfast.

Waffle irons are a great appliance that, even with my limited cabinet space, I decide to keep. You don't have to flip them and they let you know when they are done. The key to having chocolate waffles for breakfast is keeping the flavor profile as bittersweet - I don't use a lot of sugar and the addition of buttermilk gives it a tang that makes it all come together. My healthy addition was dried cherries. It all came together along with thick-cut bacon to make a great breakfast. 

I adapted this from my previous no egg waffle recipe that I got from my Epicurious App. You mind as well have two recipes without eggs if you're going to have one.



Chocolate Cherry Waffles

1 1/2 cups of self-rising flour
1/2 cup unsweetened cocoa powder
4 tbsp sugar
1 cup dried cherries
2 cups of buttermilk
9 tbsp melted butter


Whisk flour, sugar, cocoa powder and salt in medium bowl to blend. Whisk in buttermilk, cherries then 6 tablespoons melted butter. Heat waffle iron according to manufacturer’s instructions. Brush waffle iron grids lightly on both sides with some of remaining melted butter. Pour 1/2 cup (or more) waffle batter (depending on size of waffle iron grid) over each grid. Close waffle iron and cook until waffles are crisp and golden on both sides. Transfer waffles to rack set over baking sheet and keep warm in oven. Repeat cooking with remaining batter, brushing waffle iron with melted butter between batches as needed.

Wednesday, May 18, 2011

Wordless Wednesday




- Posted using BlogPress from my iPhone

Saturday, May 7, 2011

Buttermilk Waffles With No Eggs



Weekends during the Spring and Summer take on new meaning for me. My garden is in full swing and there are lot's of chores to do. There is fertilizing the roses, flowers and vegetables and there is always endless weeding waiting for me. This is my chore list IF we've had adequate rain or watering can always be added as well. So even though I love making breakfast on the weekends, it needs to be a little streamlined so I can get out and start on my chores.


I found this great recipe on my trusty Epicurious IPhone App. I chose it because invariably at one time you will be out of an ingredient for breakfast and you need a list of recipes that can compensate for that. This buttermilk waffle recipe has no eggs in it. The one thing that annoys me in certain waffle recipes is that you have to separate the eggs. 

No way...

Now you don't even need the eggs and that is what makes this a great simple recipe. I of course substituted the flour and leavening agents with self-rising flour which makes it even easier.

  • 2 cups self-rising flour
  • 3 tablespoons sugar
  • 1/2 teaspoon (scant) salt
  • 2 cups buttermilk
  • 9 tablespoons unsalted butter, melted, divided

Whisk flour, sugar, and salt in medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter. Heat waffle iron according to manufacturer’s instructions. Brush waffle iron grids lightly on both sides with some of remaining melted butter. Pour 1/2 cup (or more) waffle batter (depending on size of waffle iron grid) over each grid. Close waffle iron and cook until waffles are crisp and golden on both sides. Transfer waffles to rack set over baking sheet and keep warm in oven. Repeat cooking with remaining batter, brushing waffle iron with melted butter between batches as needed.


Wednesday, May 4, 2011

Sweet Potato Pancakes




I'm pretty much an equal opportunity pancake lover and pancakes that can double as hash browns for breakfast are pretty much a double win for me. So there is nothing that pleases me more then to come into the kitchen on a Saturday morning, pick up a large sweet potato, my mandoline and then get to work.  I've never really always gotten them perfect until I started experimenting with adding self-rising flour. The flour helps the process along and gives them a light quality along with the sweetness of the potato and the crunchy exterior. 

Sweet potato pancakes are a great addition to eggs and bacon without having to add a cinnamon roll or doughnut to the plate. That's what I call another win.


Sweet Potato Pancakes for 2
1 large Sweet Potato Grated on a Mandoline or using a Cuisinart attachment
1 egg
1/4 cup self rising flour
1 tsp salt

Grate the potato into a bowl. Then add the egg and mix completely. Sprinkle the flour and mix. On medium high heat add 1 tbsp of olive oil and  add a 1/4 cup scoop of the potato mixture. Fry for about 2-3 minutes and then flip and cook for another 2 minutes. Sprinkle Parmesan cheese on top.
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