{Waffle Wednesday} Peanut Butter Waffles with Cinnamon Honey Butter Topping

Who would have that my post in April would be the last until October? Well not me, because I had no idea that just a couple weeks after that post I would be a hired as a middle school teacher at the most incredible school I’ve ever known! Thus began a busy summer of tying up all kinds of lose ends and diving head first into lesson plans and curriculum guides. I’m having the time of my life and wouldn’t have it any other way!

This week I’m on Fall Break and have had been busy getting some new posts together: recipes, travels, and fair trade fashion. But first, these:

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Peanut Butter Waffles with Cinnamon Honey Butter Topping
Yield: 4 large waffles
1 3/4 cups all purpose flour
1/4 cup corn starch
2 tablespoons sugar
1 tablespoon baking soda
1/4 teaspoon salt
1 teaspon of cinnamon
1 cup milk
1/2 cup vegetable oil
2 eggs
1 1/2 teaspoons vanilla extract, or vanilla bean paste (better than extract!)
3/4 cup peanut butter (more or less to taste; see note below regarding consistency)

A note about batter consistency: waffles are really forgiving. If your batter is a little to thick or a little too thin, chances are good it will still turn out just fine. If you ever feel like the consistency really is off though, gradually add in a little more flour if it’s too thin, or a little water or milk to thin it out if too thick. 

-Combine dry ingredients in a medium-sized bowl and whisk thoroughly to distribute ingredients.
-Make a well in the middle of the dry ingredients and add milk, oil, eggs, vanilla, and peanut butter; stir to combine.
-Pour batter into waffle iron,
-Press till golden brown, and serve topped with cinnamon honey butter (recipe follows)

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Cinnamon Honey Butter
1/2 stick sweet cream unsalted butter
1 /2 tablespoon of cinnamon
1 tablespoon of honey (I used the good stuff from We Three Beeks, made here in Birmingham, AL)

-Melt butter in a microwave-safe bowl
-Stir cinnamon and honey into melted butter

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{Waffle Wednesday} Valentine’s Day Edition: Buttermilk-Cherry Waffles

This waffle recipe is a twist on classic blueberry waffles, instead using crushed cherries and all of the good juices inside, and topped with sweet fresh whipped cream to balance the sour and the sweet. I used jarred Morello cherries from Trader Joe’s, but you can use whatever variety of cherries you can find, but I would definitely use a dark variety, and frozen is fine too! (But stay away from the bright red Maraschinos, those are more for topping sundaes than for baking!)

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Buttermilk-Cherry Waffles with Fresh Whipped Cream
Yield: 4 large waffles
1 3/4 cups all purpose flour
1/4 cup corn starch
2 tablespoons sugar
1 tablespoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 1/2 teaspoons vanilla extract, or vanilla bean paste (better than extract!)
1 cup jarred Morello cherries
Half pint of heavy whipping cream
3/4 cup granulated sugar (more or less, depending on how sweet you want your whipped cream to be.)
Dark Chocolate (optional)

A note about batter consistency: waffles are really forgiving. If your batter is a little to thick or a little too thin, chances are good it will still turn out just fine. If you ever feel like the consistency really is off though, gradually add in a little more flour if it’s too thin, or a little water or milk to thin it out if too thick. 

-Combine dry ingredients in a medium-sized bowl and whisk thoroughly to distribute ingredients.
-Add buttermilk and oil to mixture and stir to combine.
-Add eggs one at a time, mixing till incorporated.
-Stir in vanilla extra or paste
-Crush the cherries using the back of a spoon, then add in cherries and the juice. (Note: crushing the cherries to this consistency will let the waffles maintain the flavor, without the overwhelming bite of a whole cherry in your waffle.)
-Pour batter into waffle iron and press till golden brown.
-To make the whipped cream, whip the heavy cream in a mixer using the whisk attachment, slowly adding in the sugar to taste once the cream starts to thicken. For best results, make sure the cream, bowl, and whisk are all chilled.
-Top warm waffles with fresh whipped cream, and grate a little bit of chocolate on top, because it’s Valentine’s Day, and that is just a classy move.

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{Waffle Wednesday} Dark Side/Light Side Waffles (and why I am genetically a Jedi)

The Dark Side of The Force or the Light Side of The Force. They say you must choose. But, when it comes to these waffles, you actually don’t.

One side is a dark chocolate waffle, and the other side is a sweet Belgium waffle. It’s actually a pretty simple technique, and makes for a fun breakfast for your favorite Jedi or Sith! You can use a traditional waffle maker, or use this one like I did (thanks Ashley!), or even this one.

May the Force be with you.

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Dark Side/Light Side Waffles
Yield: 4 Waffles
2 cups all purpose flour
1/4 cup corn starch
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups milk (note: you might need a couple extra tablespoons later)
1/2 cup vegetable oil
2 eggs
1 1/2 teaspoons vanilla extract
1/4 cup chocolate chunks
1/4 cup dark cocoa powder

A note about batter consistency: waffles are really forgiving. If your batter is a little too thick, just add extra milk or even water; if it’s too thin, add some more flour.

-Combine flour, corn starch, sugar, baking powder, and salt in a large bowl; whisk to combine and distribute ingredients.
-Make a well in the middle and add milk, oil, eggs, and extract; stir to combine.
-Pour half of the batter into a clean bowl, and stir in chocolate chunks and cocoa powder. As noted above, if the batter is a too thick, just add a little bit of milk to bring it to pourable, yet still thick, consistency.
-To make these waffles double-sided, simply pour in half of the usual amount of the chocolate batter into your waffle maker, then press it for a just a minute to par-cook it. Open the waffle maker, and spoon the regular waffle batter on top of the chocolate. Close it and press till it’s cooked through and golden brown.
-I thought it was fun to serve these with a choice of maple syrup, for those who use our powers for good, and chocolate ganache for those who use our powers for evil. (Here’s an easy chocolate ganache recipe for you.)

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So here is why The Force is genetically with me:
CarrieFisherGeneologyAs we all know, Carrie’s mom is the legendary Debbie Reynolds. Debbie’s maternal grandmother was a Prigmore, and my mother is a Prigmore. Joseph Prigmore, born 1720, is my great great great great great grandfather, and her great great great great grandfather. (Fun fact: his grandfather, John Pridmore, who was born 1660 in All Hallow’s Barking Parrish, London, known more commonly now as All Hallows By The Tower, and the church there was spared in the Great London Fire thanks to William Penn, and still stands on Byward Street to this very day!)

So it basically goes: Joseph had Daniel, Daniel had Thomas, Thomas had Joseph Martin, Joseph Martin had Pearl, Pearl had Raymond, Raymond had Mary Frances (Debbie!), and Debbie had Carrie.

And for me, it goes: Joseph had another Joseph, Joseph had Ephraim, Ephraim had yet another Joseph, that Joseph had John, John had Edwin, Edwin had James, James had a beautiful lady Teresa, and Teresa had me!

I AM A JEDI. Actually I’m a Prigmore, and so is Carrie. Here is our Coat of Arms:
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{Waffle Wednesday} French Toast Waffles

Here’s a fun and easy recipe for your next breakfast or brunch that combines my two favorite breakfast foods! Start with your favorite waffle recipe, then use the waffle as the bread for French toast! frenchtoastwaffles copy.jpg

French Toast Waffles
Yield: 4 Waffles

Enough prepared waffle batter for 4 waffles (either this delicious homemade recipe or a baking mix)
3-4 eggs
About 1 3/4 cups of milk
2 tablespoons of cinnamon, more or less to taste
Zest of one orange (squeeze some of the juice in if you’re feeling crazy)
2 tablespoons vanilla extract
Serve with powdered sugar, fresh strawberries, and of course maple syrup

-Prepare waffles as you usually would, pressing in hot waffle iron until golden brown.
-In a shallow dish, combine eggs, milk, cinnamon, orange zest and juice, and vanilla extract; whisk to combine.
-Coat both sides of the prepared waffle in the mixture (see photo 1 below), then immediately transfer to a skillet that is heated to just a little below medium-high. If you’re not using a non-stick, add a little bit of vegetable oil.
-Watch carefully to make sure the raised part of the waffles do not scorch or burn. Flip waffle and repeat. (See photo 2 below.)
-If necessary, drain on a paper towel to remove any excess oil.
-Sprinkle warm waffles with powdered sugar and serve with fresh strawberries.

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Good-Start Oatmeal Waffles

It’s the most wonderful time of the year, and a big reason for that is food. Glorious food. Thanksgiving, Christmas, New Years, college football championship season, and all of the parties in between are celebrated with food, right? I can’t speak for your personal celebrations, but you won’t be seeing a lot of kale or gluten-free anything at any of my holiday meals.

So let’s just give ourselves a minute here, right after Thanksgiving and before Christmas kicks into high gear, to start the day right with some of these healthy oatmeal waffles. I’m not going to claim to have 100% accurate nutrition facts here, but you’re looking at roughly just under 300 calories per waffle. Plus the oatmeal is low in saturated fat and is heart-healthy, and kicking off your day with some fresh fruit on top isn’t hurting anyone. They are very filling, so hopefully these will save you from a morning run to the vending machine!

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Good Start Oatmeal Waffles
Yield: 4 Waffles
1 cup of AP flour
1 cup of instant whole oats
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon-sugar combo
1 cup of milk
1 egg
2 tablespoons of melted butter (optional)
Fresh strawberries or fruit of your choice

-Combine all dry ingredients in a mixing bowl, whisking to distribute
-Add milk, egg, and butter if using into the dry ingredients; stir to combine.
-Press in heated waffle iron till golden brown; serve with fresh fruit and syrup.

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{Waffle Wednesday} Banana-Nutella Swirl Waffles

It’s no secret that Europe is my favorite place to be, and my trip to Paris in 2012 was filled with gorgeous views, priceless art, huge cathedrals, and of course delicious food. My mom and I went together for a little mother-daughter getaway. It was the last stop on a nearly two-week journey spanning 3 countries, and we were a little exhausted. We spotted a crepe stand just outside of Notre Dame, and decided to share one while we waited in the line on the side of the building. Long story short, somewhere between the exhaustion and us enjoying our banana-Nutella crepe, we ended up in the line to climb to the top, rather than just walk inside.

Banana-Nutella crepes are pretty much synonymous with Paris, right? Like everyone else on the planet, I had to sit back and watch one of the world’s greatest cities be terrorized a couple weeks ago. This week’s waffles are my ode to this wonderful place. Like I said in last week’s apple pie post, food holds a lot of comfort during crappy times. #PrayforParis.

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Banana-Nutella Waffles
1 3/4 cups all purpose flour
1/4 cup corn starch
2 tablespoons sugar
1 tablespoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 egg
1 1/2 teaspoons vanilla extract or vanilla bean paste
3 ripe bananas, divided
3/4 cup Nutella, divided

A note about batter consistency: waffles are really forgiving. If your batter is a little to thick or a little too thin, chances are good it will still turn out just fine. If you ever feel like the consistency really is off though, gradually add in a little more flour if it’s too thin, or a little water or milk to thin it out if too thick. 

-Combine dry ingredients in a medium-sized bowl and whisk thoroughly to distribute ingredients.
-Make a well in the middle of the dry ingredients and add milk, oil, eggs, vanilla, and 2 mashed bananas; stir to combine.
-Scoop out about 1/2 cup of batter and put it in a separate small bowl. Add 2 tablespoons of Nutella; stir to combine.
-Pour banana batter into waffle iron, and then spoon some of the Nutella batter on top.
-Press till golden brown, and serve topped with extra Nutella and sliced bananas.

French Toothpick Flag art can be downloaded here: FrenchToothpickFlags

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{Waffle Wednesday} Cranberry-Walnut Waffles

IT’S HALLOWEEN WEEK! You know how people are all about a delicious Christmas morning breakfast? Why is the same importance not placed on Halloween morning breakfast? Let’s try to make that a thing, starting with these waffles. The last thing the interwebs needs is another pumpkin spice waffle, so here’s one with a seasonal spin on it, then topped with cinnamon and powdered sugar. Substitute in pecans or hazelnuts or whatever you have around!

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Cranberry-Walnut Waffles
Yield: 4 Waffles
Prepared Waffle Batter for 4 Waffles (either from a baking mix, or my homemade recipe)
1/2 cup canned pumpkin
Heaping tablespoon of brown sugar
Dashes of cloves, cinnamon, nutmeg, and ginger to taste (a little extra cinnamon though)
Handful of walnuts
Handful of dried sweetened cranberries

-Stir canned pumpkin into prepared waffle batter
-Add brown sugar and spices and stir till combined
-Add desired amount of walnuts and cranberries and stir till incorporated
-Press in waffle maker till golden brown; serve sprinkled with powdered sugar and cinnamon (and butter and syrup, obvi.)

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