Waffled French Toast

Waffled French Toast

Oh, here we go with me waffling things.

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Sure, sure, waffling already is a verb but I’m changing it up and I’m adding a new definition to it.

It was only a matter of time before I took the waffle iron to make something other than waffles in there. I feel like Kathy of Panini Happy with her Panini centric blog. She uses just a Panini to make all these awesome recipes. Or like Allie from Inspralized who makes delicious healthy recipes using a spiralizer.  Only Allie is famous and now has a cookbook in the works and I just fiddle away with my waffle iron.

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Anyway, I slapped some French Toast in the waffle iron and, as expected, it was great.

Here is the biggest tip I have for you…

Don’t use thick bread!! I used a pretty thick slice at first- I’d say about a 1/2″- and it didn’t work at all! Well it did but I had to hold the waffle iron closed the whole time. The slice puffed right up and popped my waffle iron open and wouldn’t stay closed since the eggy coating expands as it cooks. Duh!

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So I reworked it and used thinner slices and huzzah! We have a winner!

The Waffled French Toast is just like regular French Toast but cooler as it has all the awesome peaks and valleys that waffles have.

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I used homemade sandwich bread but you can use store-bought bread, just make sure the slices aren’t too thick. 1/4″ Max! Or just expect that your waffle iron might pop open.

Other than that, soak you bread in that egg mixture and get that waffle iron ready!!

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Waffled French Toast

Makes 8 slices


  • 4 eggs
  • 2 Cups milk
  • 1 1/2 teaspoon cinnamon
  • 1 Tablespoon brown sugar
  • 8 slices of thinly sliced bread (I used homemade sandwich bread)


  1.  Combine the eggs, milk, cinnamon, and brown sugar in a shallow bowl.
  2. Preheat your waffle iron.
  3. Dip 2 slices of bread in the egg mixture until completely coated.
  4. Right before you put the slices on, spray the waffle iron with not stick cooking spray, or wipe with melted butter.
  5. Cook the french toast slices until your waffle iron timer goes off and they slices are golden brown. Repeat with all the slices.
  6. Serve with your favorite toppings like butter, maple syrup, whipped cream, nuts, and fruit.


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Peanut Butter and Jelly Smoothie

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Snow Day!!! Snow Day!!!!

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I’m not even going to whine that it means it’s winter and therefore cold, which I hate. Deep down hate. And I now need to play catch up at work. Nope, I am going to focus on how great the day is going to be with my little family.

As both our offices and Autumn’s daycare is closed we get to hang out today while the snow comes down. And down. And down.

I started the day off with some work early before Autumn got up. It was fun to watch the snow swirl around while I sent off some emails.

And then our day really began when Autumn got up. The morning was more relaxed as we didn’t have to rush rush rush to get dressed, packed up for the day, and out the door for daycare drop off and then on to work. I loved the weekend feel to the day.

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Normally Autumn eats breakfast at daycare but we got to enjoy it together this morning, which was so very nice. And the best part is that I got her involved in the process of making it. She just loves to be part of the action too.

By making a smoothie I can get her ‘involved’… I can set it all up on the counter and sit Autumn down next to it. She watched me set up, measure everything out, and then put it all in the blender. And once I was done with the measuring cup she licked all the leftover Chobani yogurt off of it. So helpful.

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We always have Chobani Greek Yogurt at home because Autumn loves it. I was nervous she wouldn’t love the tartness when we first introduced it to her when she was younger but she loved it. Typically, she always has the full fat version, but we used the low-fat version for the smoothie since we were running love on her full fat tub and I can’t rush out to get more in all this snow.

Peanut Butter and Jelly Smoothie

Have you ever heard of PB2 powder before? I love it. I think it’s a great alternative to using peanut butter. It’s less fat and calories than normal peanut butter so I love it in smoothies so they don’t become so calorie heavy. But, no sweat if you don’t have PB2 powder than just use some peanut butter instead.

And there you have it, some peanut butter and fresh strawberries. It totally takes the guilt out having a sugary sweet peanut butter sandwich, plus it’s just simple, healthy, yummy.

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Peanut Butter and Jelly Smoothie

Makes 2 large smoothies


  • 1 Cup Chobani Greek Yogurt
  • 1 Cup milk
  • 1 Cup ice
  • 2 Cups chopped strawberries
  • 3 Tablespoons PB2 powder or peanut butter


  1. Combine all the ingredients in a blender and process until completely smooth. Divide into 2 glasses. Serve with a big straw and enjoy!


We really enjoy Chobani at home. Check out all the other fun things I’ve made using Chobani Greek yogurt!

blueberry banana blast smoothie

Blueberry Banana Blast Smoothie

Mango Mini Cheesecakes

Mango Mini Cheesecakes

Mango Yogurt Cake

Mango Yogurt Cake

black cherry yogurt brownies

Black Cherry Yogurt Brownies

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Homemade General Tso’s Chicken- SRC

Homemade General Tso's Chicken

Oh, back to life. Back to reality.

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We’re back from our Caribbean cruise vacation. It was such a wonderful time. A wonderful break from life. It was a wonderful way to celebrate my 30th birthday!

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But we’re back home now and back to the normal grind. Back to work today…

But it seems like Tuesday will be a day at home, and maybe even Wednesday, because of this blizzard heading our way. Yay? I mean it’s great for another day ‘off’ but I’ll need to make up the time in the end and snow. But, damn, I love a good Nor’easter. I heart you already Winter Storm Juno!!

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I am a Weather Channel junkie. JUNKIE. Whenever there is a big storm I watch the Weather Channel, or our local news channel, 24/7. I love tracking storms. I love watching the updates throughout the day(s) as they get more and more information from different areas to get more specific quantities of snow/rain with tides or wind gusts. Oh, it’s so damn exciting.

Plus, it’s a good break from reality so we get to veg out and I get to cook!! I have some fun recipes to get to work on too! I’ve had my eye on a brownie recipe for awhile that I gotta make. And I’m working on perfecting my chocolate chip cookie recipe. It’s getting there!!

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And I know I am going to be making this General Tso’s Chicken again.

Hot damn, this General Tso’s Chicken is so freaking good. It will make you toss your take out menus in the trash. Okay, maybe you still need take out for your egg rolls and such, but I doubt we’ll ever order General Tso’s again. It is gonna be homemade for us all the way now.

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This is another one of those instances when I love Secret Recipe Club as it helped me discover another great blog and recipe. I thoroughly enjoying checking out the recipes on Asiya’s blog Chocolate and Chillies. She posts delicious recipes while sharing about her life in Toronto as a stay at home mom to 2 little boys. Her recipes often pack some heat (from chillies!) since she is Indian and her husband is Pakistani. There were quite a few recipes that caught my eye, including her Chocolate Truffle Energy BitesBlack Bean Burger, Pasta with Spinach Pesto, Roasted Red Peppers and Sundried Tomatoes, but I picked out her General Tso’s Chicken recipe.

I stuck with the recipe with the exception that we love broccoli with our General Tao’s so I added that. Because of that addition I doubled up the sauce. If you don’t want broccoli then cut back the sauce to follow the recipe exactly as it was on Asiya’s blog.

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So while the Northeast is getting slammed with snow, we’ll be cozy at home making chocolate chip cookies and another batch of General Tso’s Chicken, since we know take out is not getting through 24+ inches of snow!

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General Tso’s Chicken

Makes 4 servings


  • 2 boneless, skinless chicken breasts, cut into 1″ cubes (about 1 lb)
  • 1 teaspoon orange juice
  • pinch of salt
  • 1/3 cup cornstarch
  • 3 1/2 tbsp canola oil, divided
  • 2 Cups pieces of broccoli
  • 1 inch ginger, minced
  • 1 garlic clove, minced
  • 5-7 dried red chillies
  • 2 green onions, white part only, cut into 1 inch length


  • 5 Tablespoons rice vinegar
  • 6 Tablespoons reduced sodium soy sauce
  • 2 Tablespoons hoisin sauce
  • 1/2 Cup water
  • 1/4 Cup sugar
  • 1 Tablespoon orange juice
  • 2 Tablespoons cornstarch


  1. Marinate the chicken in orange juice and salt for 15 minutes.  Meanwhile, mix all the ingredients for the sauce in a bowl and set aside.
  2. Coat the chicken with the 1/3 cup cornstarch.
  3. Over high heat, heat 2 Tablespoons of oil in a wok/large non-stick skillet.
  4. Add the chicken and fry until cooked through.  Remove and put on a paper towel lined plate.
  5. Add the broccoli and stir every 20 seconds or so. After 2 minutes add 1/4 Cup of water and cover for 1 minute. Remove the broccoli, set aside.
  6. Heat the remaining oil in the wok and add the garlic, ginger, and dried red chilies.  Fry until you can smell the spices.
  7. Add the sauce and mix.  When the sauce boils and thickens add the chicken, broccoli, and green onions.  Stir to coat everything with the sauce.  Serve immediately with some hot steamed rice or quinoa.

Adapted from Chocolate and Chillies


Check out all the other great Secret Recipe Club posts this month!

And be sure to check out my 3 years of Secret Recipe Club posts!!!!



Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

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Brown Butter Banana Bread Waffles

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Brown. Butter. Banana. Bread. Waffles.


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At least I didn’t try to make it 5 B’s in a row and say Baffles. I’m lame. Ha!

Well, here we are with another Wednesday Waffles post. 3/52 I can’t believe that I’ve only just begun this adventure and it’s already on week three. It’s weird all around.

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Plus, I just turned 30. And we are currenty on a cruise. I’m going to say that we are enjoying ourselves emensely although I’m currently writing this on Saturday night before we even depart as wifi on the boat is $$$ so I’m scheduling this post in advance.

Speaking of which, I am HORRIBLE about scheduling posts. I try quite often and I mess up the date, or time, or just don’t schedule it like a dummy. FACEPALM.

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Anyway, we are on the cruise having a blast and enjoying the warm weather and sun. And you can enjoy these waffles. Totally the same. ha!

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We always have bananas around as Autumn eats them most days but even then some gets ahead of us and get brown and soft. No worries, it’s just perfect for banana bread. Or in this case banana bread waffles.

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But not to leave well enough alone, I browned the butter as well. The banana bread recipe I use most often uses melted butter so I just amped this up by browning it and it really makes the waffles fantastic. I just love that rich nutty flavor.

These are waffles that will knock your socks off.

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Enjoy these Brown Butter Banana Bread Baffles… with bacon.

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Brown Butter Banana Bread Waffles

Makes 12 4″ square waffles


  • 12 ounces butter
  • 3 large very ripe bananas
  • 1/2 Cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 Cups flour
  • 1/2 Tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 1/4 Cups milk
  • chopped pecans, banana slices, butter, and syrup for serving


  1. Make the brown butter following this process. Let cool.
  2. Beat together the bananas and sugar. Once combined add the eggs and vanilla extract, beat well.
  3. Combine the flour, baking powder, cinnamon, and salt in a small bowl.
  4. Add 1/2 of the flour mixture to the banana mixture, gently mix. Add half of the milk and mix to incorporate. Repeat with the remaining flour mixture and milk.
  5. Cook in your waffle iron until golden brown and crisp. Place on a wire rack to cool.
  6. Enjoy with chopped pecans, slices of banana, butter, and syrup.



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Monday Munchies: Dim Sum at Myers & Chang- Boston, MA

As part of my Monday Munchies series, I will feature a different eatery for a review on the third Monday of every month. Hope you enjoy!

I’ve slacked off on my Monday Munchies posts this past year. There are a few reasons but the main one is that we just don’t go out as much as we used to. We just don’t have the time or resources. I still love to share the great places that we enjoy in Boston and on our travels so I do want to keep up with this series, but I am going to switch it up and just post once a month instead of twice a month.


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To celebrate our 10 year anniversary on January 2nd Price and I decided to go out to lunch while Autumn was in daycare. We looked into a lot of places as there have been so many great new restaurants in Boston that we’ve been meeting to check out. You know, kinda busy now(!), but we kept coming back to a Boston staple that we have had on the ‘must’ visit’ list for a loooooong time… Myers and Chang.

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When we got there we found out that they were doing Dim Sum instead of their normal lunch as a fun way to wrap up the holiday week. We had already scoped out their lunch menu and pretty much picked what we wanted but this was a fun change of plans as it gave us an opportunity to try a bunch of small things. Ah, variety!

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They make ordering fairly easy if you have food allergies as they identify common allergies on the menu. They indicate which items can be prepared to address you dietary restrictions. Just ask how they can become: GF = Gluten Free SF = Shellfish Free
NF = Nut Free V = Vegetarian/Vegan

We scanned the options and then discussed what we would both really like to try. Everything sounded really good so it was tough to narrow things down. We picked a bunch of things as we were hungry and just so excited to finally be there.

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Whenever we see fresh summer rolls on a menu we get them as they are some of our favorite things. So of course we got their Fresh Rolls with Spicy Peanut Sauce ($6- V, SF, GF, NF). These were a great start to our dim sum extravaganza! They were assembled neatly, soft, but not sticky. The veggies were fresh and shrimp was sweet. Peanut dipping sauce is a classic pairing with these rolls and this spicy sauce was a great compliment.

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I love anything with vermicelli noodles so getting this Thai Ginger Chicken Salad with Rice Vermicelli ($8- NF, SF, GF) was an obvious choice for me. I loved it. So. Much. I loved the seasoning in the dressing and on the ground chicken that was hot compared to the chilled noodles. It was a great contrast of textures and temperatures. There was something crunchy that I should have asked what it was but I was too busy inhaling it to think to ask our server.

Our server did explain to us that they were making a big batch of stock using a big octopus when we inquired about what was going on in front of us. That’s why I love sitting right in front of all the action!! Dim Sum and a show!

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And then Mama Chang’s Pork & Chive Dumplings ($6 – NF, SF).

Mama knows what’s up!! Oh man, these were great. I could have had a dozen of these. Maybe next time! ha! They were perfectly golden and crispy. The chives seasoned the ground pork with a sweet onion flavor that went so well with the dipping sauce. My general strategy was to get as much of the dipping sauce on the dumping as possible. I just love dipping sauces. They are a weakness.

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We got two Bao’s because we had never had them before and were up to trying something new. Both the Nirvana Chicken ($5- NF, SF) and Asian Braised Beef ($5- NF, SF) sounded great to us so we got both and split them. Both of them were so good. I loved the chicken one as it had the pickled cabbage, which added great tart flavor and texture. The braised beef was super tender and the sauce on it was finger licking good.

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Another one of our Asian go-to’s are Crispy Spring Rolls ($7) so we order them as well as the summer rolls. Kinda the same? Totally different! e 2 spring rolls were cut in half allowing you to peak inside to check out the stuffing made of vegetables, including swiss chard, and glass noodles. These were served with a rhubarb duck sauce.

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Crunchy! Crunchy! Crunchy!

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Wok Roasted Lemongrass Mussels ($7- NF) were also set down in front of us once we cleared off some of the dishes. Gotta make room!

The lemongrass broth was incredible. I contemplated just downing it all in a gulp at the end, but managed to restrain myself. Barely.

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Oh how I loved thee, let me count the ways…

This Nasi Goreng, Pork + Pineapple, Fried Egg ($8- NF, GF) was our hands down favorite  of the meal. We both loved it so much. I’m already plotting my next chance to get this.

The fried rice was seasoned well and had a great texture from it’s trip around the wok. But it wasn’t oily, which can quickly ruin a good fried rice. The pork and pineapple were such a great combination of flavors. The pineapple also help off set the heat from the sambal oelek that garnished the top of the rice. There were also chives and crispy, crunch fried shallots. And, of course, there was a fried egg on top. We broke that and cut up all up and gave it a quick mix through the fried rice.

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We were pretty full but wanted a sweet treat anyway since it is a Joanne Chang restaurant after all!

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We decided to finish off the meal with an anniversary celebratory coconut cream pie ($8). Stuffed but it was still so worth it. The crust was buttery and tender. The coconut cream filling was sweet, smooth, and the perfect amount of coconut flavor. It was delightfully topped off with a lime whipped cream.

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The dim sum lunch was incredible. We were so glad that we finally got around to check out Myers and Chang. It was so nice that we got to try a new to us place, try dim sum, and celebrate our 10 year anniversary. It was so enjoyable all around. I can’t wait to get back and try their dinner. Or maybe just keep go back for brunch so we can keep trying new things. All the things! I’m so hooked!

Myers and Chang

1145 Washington Street

South End, Boston

617 542 5200

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