Anyone Want Waffles?

“YES!!!”  was the answer I received to this question, from all three boys, almost in unison.

We had some milder temps here yesterday, accompanied by some freezing rain.  The result?  Our schools were on a two-hour delay.  That means the bus doesn’t pick the kids up until 9!  Just enough time to prepare them a tastier breakfast than the normal cereal, yogurt or oatmeal.

I don’t know about you but I love cooking with buttermilk.  Pancakes, bread, biscuits, and even cake, all taste amazing with buttermilk as an ingredient! 

One thing that I think everyone should have in their recipe stash, is a tasty take on buttermilk waffles.  So to help you with that, I’ve decided to take this opportunity to share my recipe with you.

Buttermilk Waffles

Buttermilk waffles

  • 2 eggs
  • 2 cups flour
  • 1 stick of butter, melted (or 1/2 oil, in a pinch)
  • 1 3/4 cups of buttermilk
  • 1 Tablespoon of packed brown sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • optional ingredients – 3/4 tsp vanilla or maple extract, 1/2 tsp cinnamon

Beat eggs, then add the remainder of the ingredients.  Stir until it’s just smooth.  Don’t over do it! 

Pour prepared batter onto a preheated waffle iron.  If you would like to (and who wouldn’t) sprinkle some mini chocolate chips onto the batter before closing the iron, or even some chopped nuts.  Or blueberries….

Blueberry Waffles

Yum!

I have a 6 inch Belgian waffle iron.  A single batch of this recipe makes approximately four for us.  I normally make a double or triple batch.  Then the kids reheat the leftovers in the toaster to have for breakfast throughout the week!

Buttermilk Waffle

If you’ve never make a recipe with buttermilk, I think you should give it a try.  It definitely adds to the flavor and texture of whatever you make.  A great benefit of buttermilk is even after it is opened, it still keeps for a good while.  Just close that lid up tight! 

Are you looking for more tasty sweet breakfast treats?  Check out these past posts:

Bananas for Breakfast

Fancy Banana Bread

Do you have a post you made about a great breakfast treat?  Post a link in the comments!

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Thanks for stopping by ~Kim~

 

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Nuts for Zucchini Bread

Zucchini again?  Well, yes.  In my area the weather has provided us with a bumper crop of zucchini.  So far, I have shredded and froze 24 pints to use for making bread through the winter.  I have also made 9 pints of zucchini relish!

So as promised, I am here to share with you a recipe for zucchini nut bread.  This is my family’s favorite version of this recipe.  It is moist and has just the right amount of flavor!

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Moist Zucchini Nut Bread

3 eggs, beaten

2 cups sugar

1 cup vegetable oil (or canola)

2 cups shredded raw zucchini, well-drained (seeds removed)

2 cups flour

1/4 tsp baking powder

1 tsp salt

2 tsp baking soda

2 tsp cinnamon

2 tsp vanilla

1 cup chopped pecans

Hint:  I shred my zucchini in the food processor.  It stays dry and doesn’t need to be drained this way!

Mix the eggs, sugar & oil thoroughly.  Add the zucchini.  In a separate bowl mix the flour, baking powder, salt, baking soda and cinnamon.  Add flour to sugar mixture, reserving about a 1/2 of a cup in the bowl.  Mix.  Then stir in the vanilla.  Add the chopped nuts into the reserved flour mixture.  Toss to coat, then add to batter and mix until blended.  Don’t over-mix, as it will cause your bread to fall.

Pour into two greased loaf pans.  Bake at 325° for about 50 to 60 minutes.  A toothpick inserted will come out clean when it is done!  Let it cool before slicing.  It can be left plain or topped with your favorite glaze or cream cheese icing!

If you like this recipe and would like to try another similar one, try my Fancy Banana Bread.  If you’re like me and have a plethora of zucchini to deal with, then you might also be interested in my take on Fried Zucchini!

How is your garden harvest looking this year?

Keep up with all my latest recipes and tips.  All you need to do is follow Creating My Niche on FacebookTwitter, or by email (just click “Enter Email” to your left)!

Thanks for stopping by!

Fancy Banana Bread (with Cream Cheese Filling!)

Let me start by saying, my family loves banana bread. Pretty much every bread recipe in the world makes two loaves, right? Well when I make banana bread, there is usually some left that doesn’t get eaten.  I always thought it was because eventually you just get tired of eating it (you know, two loaves and all). Until now. After I made this, I knew immediately that it is the most delicious banana bread I have ever tasted. Ever.

I’ve seen a few versions of this floating around the web, none of which site a source. But at any rate, I made a couple changes to the version I found, so there it is:

 

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Fancy Banana Bread
(with Cream Cheese Filling)

1 cup sugar
1/2 cup butter
2 eggs
3 Tbsp Sour Cream
1 tsp baking soda
1 tsp salt
3 mashed, ripe bananas (the blacker the better!)
2 cups flour
1/2 tsp cinnamon
1 cup chopped pecans

Preheat oven to 350, grease two loaf pans and set aside.

Cream together the sugar and butter. Add eggs, mix well. In a separate bowl mix the sour cream and baking soda, then add to sugar mixture. Add the salt, bananas, flour and cinnamon, mix until just blended. Add the nuts and stir.

Filling:
8 oz cream cheese
1/3 cup sugar
1 egg
1 Tbsp flour
1 tsp vanilla

Mix all topping ingredients together in a small bowl.

Now spread one-fourth of the batter into each loaf pan.

Spread half of the filling mixture, on top of the batter, in each pan.

Finish off by dividing the remaining batter evenly between each pan.

Mix together 1 Tbsp sugar, 1 1/2 tsp cinnamon and sprinkle on top of each loaf.

Bake for approximately one hour, check for doneness.

 

I actually made two batches of this starting Thursday afternoon.  Every last teenie tiny crumb was devoured by Monday morning. Yes, you did the math correctly, that means 4 loaves. Since there are 5 people in my house that can actually eat it (only two of which are adults), that means that we each ate close to an entire loaf. Each! I always say all things in moderation, obviously we need to revisit that definition……

Look here for another recipe using over-ripe bananas:

Bananas for Breakfast

 

 

Bananas for Breakfast

Bananas are a nutritious snack any time, thankfully, my kids absolutely love them! I remember as a kid eating sliced up bananas with a little sugar and milk on them, and I have passed this treat on to my kiddos. (seriously, you should try it, its yummy!)

Despite how much we enjoy this fruit, we often end up with over-ripe, black bananas. You know the ones. They are past the point of being edible. Hard to peel because they are pretty much mush. And if you do get the peel off, they pretty much just ooze through your fingers. Well, did you know that this is when their flavor is at its best for baking? This is a recipe we use a lot to make use of those nasty old things, luckily the result is much more ap-peel-ing (pun intended) 😉

Banana Oatmeal Muffins

Mix together the following in medium-sized bowl:
1 cup flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup quick oatmeal

In another bowl, mix:
1 beaten egg
1 cup milk
3 Tbsp oil (I use canola)
2-3 mashed over-ripe bananas

Add milk mixture to flour mixture. Stir until just moistened. Fill muffin cups 2/3 of the way full. (If you use muffin papers instead of greasing the pan, just know, that these are moist and it can be hard to peel the paper off)

Mix the following using pastry blender or 2 knives:
1/4 cup sugar
4 tsp flour
2 tsp cinnamon
2 tsp butter

sprinkle this topping on each muffin. Bake at 375° for about 20 minutes.  Remove from muffin pan and allow to cool, then top with this simple glaze recipe (measurements are approximate)

1 cup confectioners sugar

1/2 tsp vanilla

enough water or milk to make a consistency good for drizzling.

This is the result

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These muffins aren’t overly sweet, unless you really go crazy with the glaze.  They are great for breakfast with a cup of coffee or a glass of milk.  With the oatmeal and bananas, it sticks with you longer than some sweet breakfast treats!

I hope you get a chance to try these, I think you will enjoy them!

 

Now that we have breakfast in our bellies, I want to give you a sneak peek at my baby quilt:

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I have it all layed out, and just started sewing the pieces together this week.  Remember that this is the one for baby #4.  I also have another quilt that is all set up in my quilting frame, ready to be quilted.

Let’s just say, I’ve felt pretty productive this week.  Now if that can just continue, I’ll be doing good!

Now finally, I want to share a little funny with you….

Being in my last month of pregnancy, I am getting to the point where getting out of my seat isn’t as easy as it used to be.  This morning I was sitting, reading a book to my 4 yo W, and when I went struggled to get up I asked him:  “Why is Mommy so old?”

W: “You’re not!” at this point, I’m thinking, awww, such a sweet boy, then he adds: “You don’t have a cane yet.  When you do, then you’ll be old”

Oh the life through the eyes of a little one!

I’d love to hear from you about projects, recipes, etc…just leave me a comment below!  Have a great day!