Thursday, January 15, 2015

Classic Waffles


My husband didn’t grow up with the notion of “breakfast for dinner”. When I first introduced this idea to him he thought it was crazy. Perhaps it was my dad’s home cured & smoked bacon, along with breakfast sausage he ground, but Nathan has finally come around to it! Also adding to the appeal, is that our super picky 2 1/2 year old loves waffles & pancakes. The Monday after we returned from being out of town over Christmas I had planned on waffles & sausage for dinner because I knew we had all of the ingredients without needing to go to the store. What I forgot in this plan was that my go-to waffle recipe is this Overnight Yeasted Waffle. Luckily I found this perfectly suitable recipe in a cookbook for those times when I don’t happen to have the time & foresight to prepare the overnight version.

We found that we enjoyed these just as much as the other recipe. It’s always nice to add another recipe to my arsenal of breakfast favorites!


Classic Waffles

Yield: 4 servings


2 eggs
1 3/4 cups buttermilk
1/4 cup canola oil
1 1/2 cups all purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon, optional
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt


Before you start, preheat a waffle iron according to the manufacturer's instructions. Also, preheat oven to 275, to keep waffles warm after cooking.

In a large bowl, whisk the eggs until evenly mixed and frothy. Ad the buttermilk to a large glass measuring pitcher and then add the oil. Pour the buttermilk-oil mixture into the bowl with the eggs and whisk until blended.

Add the flour, sugar, baking powder, cinnamon (if using), baking soda, and salt and mix just until any large lumps disappear (small lumps are fine).

When the waffle iron is hot, pour enough batter for 1 waffle evenly over the grid, easing to toward, but not into the corners and edges with a wooden spoon or silicone spatula. Close the waffle iron and cook until it opens easily or according to the manufacturer's instructions, usually about 4 minutes. The waffle will be golden brown when ready. Keep warm in the preheated oven while you repeat with the remaining batter.

Monday, December 22, 2014

Ham & Jam at The Sutler


This is very last minute, but Monday night I had the pleasure of going to Ham & Jam at The Sutler. We had such a great time I wanted to share about it! Elliott came as well and enjoyed the music, fun, & the food too! (And he’s such a picky eater he rarely eats food at restaurants.) Ham & Jam is a prix fixe dinner complete with fun country & western Christmas music, a really cool setting, great food, & even a special guest (hint: red suited fellow).


There’s one more night of it, Tuesday December 23rd. Tickets are $40 (gratuity included). There’s a 6:30 and 8:30 seating, but call for reservations as I think the 6:30 may already be at capacity. It was really great to go to a kid friendly spot that also has amazing food.

IMG_3561Ham & Jam plate to get things started! I’ve never had smoked apple butter before, nor have I had house cured duck ham. All so delicious!

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Elliott loved the music, clapping and saying “Yaaaay!” after each song. For a video of him jamming, check out my instagram.

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*Drinks not included, but worth every extra penny when dining with a toddler.*

Monday, November 17, 2014

Pumpkin Dream Cake

Look! I made a cake:

IMG_6922And a baby girl:

IMG_6761Miss Margaret Lynne arrived in this world on November 1st. I told her all along I didn’t want an October baby, so once that clock struck midnight ending Halloween night she decided to make her appearance even quicker than her brother! Y’all, I thought the 3 hours 25 min we were at hospital before Elliott was born was fast. Margaret arrived a little over an hour after we got to the hospital. Yeah… We love her SO much, and I’m so excited to share my birth month with her!

It’s been a LONG long time since I made a layer cake. I’ve been wanting to make The Novice Chef’s Pumpkin Dream Cake forever (and by forever, I obviously mean since she posted it in 2012). Margaret was born on the 1st, my birthday is on the 12th, and thanks to the newborn sleepies, I was actually able to make this for myself! I did make the cake one day, and the frosting the next. Don’t think I’m some kind of superwoman. With new babies, they just sleep a lot! I used to be able to do more baking when Elliott was tiny as well. It’s when they get really mobile and require all your attention, all the time, that I found it hard to get anything done. I’m trying to soak up all this time while I can!

This cake truly was a dream! I hate that I waited so long to make it. It’s light, fluffy, moist, and delicious. And the maple cream cheese frosting is dreamy as well. I LOVE true maple flavored things, and this was a great frosting to pair with the cake. I sprinkled some cinnamon sugar on top to hide my awful frosting skills. If you’re looking for a non-pie, but still seasonal dessert for your Thanksgiving table, this is a great option!



Pumpkin Dream Cake


3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk

12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar


Preheat oven to 300°F. Grease 3, 8-inch round cake pans. (I used two 9 inch pans, see the bottom of the post for baking times for it, as well as cupcakes.) Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

two 9 inch pans: 40-50 minutes at 300 degrees, then 45 minutes in the freezer
cupcakes (yield 30): 18-20 minutes at 300 degrees, no time in freezer necessary

recipe from The Novice Chef

Monday, October 27, 2014

Turkey Chili with Kale

IMG_6641The other day I decided I wanted to make a traditional chili. While I have other chili recipes on my blog, one in particular is my “standard”, and it’s my Turkey Bean Pumpkin Chili. I just love that chili, but I made it not too long ago. When I think of a traditional chili, I think of one like my parents make, with just meat, beans, & spaghetti (yes, spaghetti!). I went browsing online at recipes I have bookmarked and somehow I ended up on this chili. SO.OBVIOUSLY.NOT what I set out to make! To be honest, this “chili” is probably closer to a soup or stew. It’s far from the traditional recipe I originally set out to make, but it was so delicious I knew I had to snap a photograph so I could put it on the blog.

The ground turkey, frozen corn, beans, diced tomatoes, and kale make a really healthy & filling meal. I really wish I had doubled this to make extra to freeze for later meals when the baby comes (any day now!). I love eating vegetables, and I feel I’ve been really slacking in getting my act together and making healthy, well rounded meals. I did a few adaptions to the original recipe. I only used 1 lb of ground turkey, as that’s how the package was portioned (original recipe called for 1.5 lbs), and I think 1 lb was plenty. Also the original recipe called for black beans only, because the author’s spouse prefers them. Well, I prefer a mixture, and my local grocery carries a trio blend of beans with black beans, kidney beans, & pinto beans. Perfect for chili! Also, I added in more than the originally called for 2 cups of broth, as I felt it needed to be a bit soupier. But I also may have added in more than the 1/2 bunch of kale. So you can adjust your ingredients based on your liking.

This chili was given 2 thumbs up from me, my husband, and my father in law. I was worried it might be a little too out there for him, but he said it was really good! Elliott of course didn’t eat it, because why would a 2 year old want to eat meat or vegetables? *sigh* One day I hope he’ll be less picky, but until then, I’ll continue to eat his serving of this along with mine! 😉

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