Recipes

Bacon and Cheese Buttermilk Waffles with an Apple Compote

October 21, 2015

Happy Back to the Future Day!!

Where’s my hoverboard?!?

I always loved watching the Back to the Future movies. They were so funny and over the top with what the future would hold.

I guess that the closest thing we get to a hoverboard is a segway, I would never survive riding on one of those. I am just happy that I ride a bike now without falling off. Call me old fashion. ha!

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Drunken Spicy Queso

October 16, 2015

Hello. I’m Nicole and I’m addicted to food travel shows.

Not that it was exactly a food show, but The Getaway, on Esquire Network, hooked me quickly with the interesting hosts – writers, comedians, actors, models, chefs, etc- each providing an interesting, fun point of view for all the places they visited. Of course, I loved when the featured famous and hole in the wall bars and restaurants. I’m bummed the most recent season is over.

But my favorite new one now is I’ll Have What Phil’s Having, on PBS. The comedic creator of Everybody Loves Raymond takes you around to try our the places that are well known and for places that only locals would know of. I love it.

That is my kind of travel! I definitely travel for the food. The rest of the stuff I see along the way is an added bonus. ha!

Don’t get me wrong, I love every bit of the travel we do, but I just associate the places we see with the food and drinks we enjoyed right along those places, like when we were on the cruise earlier this year, I think back to one of our beach days and I think of the bucket of beer we enjoyed in the shade of our beach umbrellas. Or when we were in Chicago I think about how we had great cinnamon rolls after we wet o the tour of Wrigley Field.

We don’t have any up coming travel planned at this point, but it’s fun to imagine!

Until then I’ll enjoy our time in Boston, at home or out and about. While at home I’m sure we’ll be watching lots of football this season. It’s just a great way to spend an afternoon or evening, while I pack up our stuff… 5 months before we move… because I’m psycho…

A few weeks ago my blogging bestie, Amanda of Fake Ginger, shared a Buzzfeed Food video on her FB page that showcased making this Drunken Queso Dip. I immediately wanted to make it. So I did just that and I’m dadmn glad I did as I loved it.

A simple delicious dip that will be perfect for all your game day football viewing.

Drunken Spicy Queso

Makes 8 servings

Ingredients

1 pound block of Jalapeno Velvetta cheese
1 12-ounce beer (I used Bud Light Lime)
4 plum tomatoes
Toppings such as cilantro, fresh or pickled jalapeno, diced red onion, avocado, or anything else you care to add

Process

Cut the cheese into cubes, roughly 1″ big. Add to a medium sized pot with the beer. Cook over medium, stirring occasionally.
While the cheese and beer are cooking together, halve the tomatoes, scoop out the seeds, then dice.
Add the tomatoes to the pot once the cheese is melted.
Pour into a serving bowl and add your toppings.

Inspired by BuzzFeed Food

Bacon Stuffed Mushrooms

October 14, 2015

Welcome to the Surprise Virtual Baby Shower for Lauren of Sew You Think You Can Cook!!!!!

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Pumpkin Spice Chocolate Chip Pudding Cookies

October 12, 2015

When the craving for pumpkin spice and chocolate takes hold, these Pumpkin Spice Chocolate Chip Pudding Cookies are the perfect treat for you.

It’s Columbus Day/Indigenous Peoples Day. I hope everyone who has it off gets to enjoy their long weekend.

Unfortunately, Price and I don’t get it off, but Autumn’s daycare is closed so Price is taking it off. (I’ll take off Veteran’s Day next month when daycare is closed then).

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Oatmeal Waffles with a Chai Infused Whipped Butter

October 7, 2015

Happy Hump Day! I’ve made you waffles! (big surprise there…)

As I’ve mentioned before I just started taking spin classes. I absolutely love them.

I find them so invigorating. One of my coworkers introduced me to B\Spoke, a Boston based studio, and I have fallen in love with the studio and instructors there. I love how everyone has their own style of instruction and mix of music. It makes the classes so much fun. I look forward to the classes, enjoy being in the moment in the class, and feeling like I crushed it afterwards. Plus, checking my stats after class is fun.

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Struesel Topped Ginger Pear Pie

October 5, 2015

Happy Monday!!

I’m not ready to embrace the work week, but I’m trying to talk myself into it! Like if I repeat it over and over again it will be true. I gotta Bettlejuice it. “Happy Monday! Happy Monday! Happy Monday!!!” And magically it will be a Happy Monday!! HA!

We just had a great weekend so I don’t want to go back to the normal routine. Oh boo!

It was rainy on Saturday so I took Autumn to a local in-door trampoline park. Unless she is watching Mickey Mouse Clubhouse, she is on the go, preferably outside. And I couldn’t just park her in front of that all day, so we tried out Skyzone for her. Price and I had loved it when we had done it so I was hoping she would as well.

There was a small toddler area that was perfect and a handful of other kids there. She liked hoping around with the balls and noodles but most of all she liked the bigger kids jumping and making her bounce and fall and bounce and fall over again since she is so small. She was cracking up for that hour.

And then on Sunday we met up with a friend of mine, his wife, and baby. Chris and I worked together a few years ago on a project and have stayed in touch going out to dinners with another guy from the team, so it was great meeting his wife and daughter. I wanted to steal Cora. And I don’t think Autumn would have minded as she kept kissing her. We met at the aquarium, where we have a membership, and then we went out for brunch. Autumn was so worn out by all the running around and action. Perfect day!

Anyway, I haven’t made many pies this year and I wish I had. I missed it from my Year of Pies last year. I was missing it so I dove into the long list of pies that I wanted to make last year but hadn’t gotten around to it. Better late than never.

Pears are just a great fall and winter fruit when you are craving something other than an apple. I have my favorites like bartlett and anjou, but the top pear is the comise.

I gave Price the first slice and he quickly dug in. He explained that he liked the combination of sweetness from the pears and the bite from the ginger. He did suggest that some vanilla ice cream would be a nice compliment to the ginger. And so he bought ice cream the next day for his next visit with the pie!

I hope you welcome the transition of summer to fall with this pie. Enjoy!

Struesel Topped Ginger Pear Pie

Makes a 9″ pie

Ingredients

For the Crust

12 tablespoons (1 1/2 sticks) very cold unsalted butter
1/3 cup very cold vegetable shortening
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
6 to 8 tablespoons (about 1/2 cup) ice water

For the Filling

8 pears (I used comise pears)
1/2 Cup Sugar
1/4 Cup flour
1/4 Cup Cornstarch
1 ” fresh ginger, grated
1/2 teaspoon mace
zest of 1 lemon

For the Struesel Topping

1 Cup Flour
1/4 Cup sugar
1/4 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon kosher salt
8 Tablespoons unsalted butter, cut into small piece

To make your pie crust, cut the butter and shortening into small pieces. Return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a dough blade and pulse a few times to mix.
Add the butter and shortening. Pulse until the butter is the size of peas and the mixture is crumbly While the machine is running, pour the ice water down the feed tube and pulse the machine until the dough begins to pull away from the sides. Dump out on a floured surface. Quickly kneed together, divide into equal sized balls. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 425 degrees.
Peel and slice the pears into 1/4″ thick slices. Place the pears in a large mixing bowl.
Add the rest of the pie pilling ingredients. Gently mix to coat the pears.
Remove 1 pie crust disc from the refrigerator (you only need 1 disk so use the other for another pie!). On a floured surface, roll out into a large circle until it is large enough to fit a 9″ pie plate. Place the crust in the pie plate. Fold over then crimp the edges.
Pour the pear pie filling into the pie crust.
Make the topping by combing the flour, sugar, ginger, mace, and kosher salt in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until fine crumbs form. Scatter the topping over the filling and gently pat down.
Bake the pie 20 minutes at 425 degrees, then reduce the oven temperature to 350 degrees F and bake until the topping is lightly browned and the filling is bubbling, about 40-45 more minutes (cover with foil if the topping is browning too quickly). Transfer to a rack and let cool completely.

Pie Crust from Ina Garten, Pie from I am a Honey Bee

Browned Butter Pumpkin Waffles with Cream Cheese Glaze

September 30, 2015

It’s Fall!!!

It is starting to feel like Fall and I love it.

Yes, I love Summer but I really do love Fall. The crisp smelling air in the mornings start the day off on the right note. I love the smells of fall from the apples to the fallen leaves to the pumpkin pie. Shoot, even pumpkin spice lattes smell amazing.

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Pumpkin Banana Bread

September 28, 2015

Ugh, I’m so wiped out from the weekend, and I feel like I didn’t even do much. I just am so wiped out!! I felt asleep so early every night. It was so nice though.

Maybe it’s the change in season. Maybe it’s the crazy super moon! Maybe it’s just because I normally don’t properly sleep. hmm…

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German’s Chocolate Cake Waffles

September 23, 2015

Yesterday was Price’s Birthday!! Yay!!!

Price’s favorite cake is German’s Chocolate Cake so I had to make these in his honor.

Price love German’s Chocolate Cake as it’s not your typical chocolate cake. It’s a nice dense cake that is then loaded up with a rich frosting that is made from cooked evaporated milk, shredded coconut, and pecans. That caramely coconut pecan frosting is signature to the cake. It makes every bite the perfect way to celebrate a birthday. (Plus, Price thinks it’s at it’s very best when served with some coffee ice cream!)

I believe that you should be able to celebrate your birthday all day and if that means eating waffles that are basically like cake, then go for it!!

While Price enjoyed his German’s Chocolate Cake Waffles, he was a bit bummed that it wasn’t like when I made brownie waffles or when I made Birthday Cake Waffles using cake mix. He was looking for the typical super sweet coconut frosting to be spread on the waffle. And I was trying to go for a more breakfasty waffle so I decided to be more inspired by the frosting than just adapt it.

I just reason that you can have breakfast AND cake later on. HAHA!!

For these waffles, I made a chocolate waffle with a chocolate and pecan compound butter that was then topped off with loads of toasted coconut and chopped pecans. And pure maple syrup. And whipped cream. (Price is spoiled!)

I think that the compound butter was perfectly sinful! It was chocolatey, nutty, and perfectly sweet. And butter is butter so that’s always good. I prefer using Kerrygold because it is such a great quality and is flavorful. You might ask yourself why should you care about the butter as the rest of the ingredients are going to mask any flavors from it. Trust me, it’s still worth it.

Most of all, I loved the combination of the flavors and the textures. It’s exactly why Price loves

German’s Chocolate Cake Waffles

Ingredients

For the Waffles

1 3/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup Dutch process cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 whole eggs
2 ounces unsalted butter, melted and slightly cooled (I suggest Kerrygold)
1 teaspoon pure vanilla extract
16 ounces buttermilk, room temperature
Vegetable spray, for waffle ironFor the Compound Butter

4 ounces unsalted butter, at room temperature (I suggest Kerrygold)
1/4 Cup powdered sugar
2 Tablespoons dutch processed cocoa powder
1/4 Cup finely chopped pecans

Toppings

1/2 Cup Chopped Pecans
1 Cup Shredded Coconut
Maple Syrup
Whipped Cream, Optional (but encouraged!)

Process

Preheat waffle iron according to manufacturer’s directions.
In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda.
In another bowl beat together the eggs. Add in the melted butter, vanilla extract, and then add the buttermilk.
Add the wet ingredients to the dry and stir just until combined. Allow to rest for at least 5 minutes.
Ladle the recommended amount of waffle batter onto the center of the iron. Cook until steam stops escaping the sides of the waffle iron, and the waffle is crispy and easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
To make the compound butter, combine all of the ingredients in a bowl. Blend until completely mix through.
In a skillet, over low heat, toast the chopped pecans and shredded coconut. Mix to prevent burning. Toast until the coconut is golden brown.
Serve by plating a warm waffle, dollop butter on the waffle, sprinkle with the toasted pecans and coconut, drizzle with maple syrup, and add whipped cream. Enjoy!

Waffle recipe adapted from Alton Brown

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Kerrygold has provided me with butters to use in the creation of these waffle recipes for my #WaffleWednesday series. All thoughts and opinions are my own.

Thanks for all of your comments. I appreciate them all.

Cookies and Cream Waffles

September 16, 2015

Dessert Waffles!!!!

Cookies and Cream Waffles!!!!

I was so excited about making these waffles. I have been thinking about them for months, but have only just gotten around to them now. Totally worth the wait!

Kinda like my wait to watch Nick Carter on Dancing with the Stars. Yep, exactly the same…

I love watching Dancing with the Stars. LOVE IT. I can’t dance to save my life. So I love watching people dance. It amazes me that people can move their bodies like that. And I can’t resist DWTS because there are people to support and cheer for. And this year… Nick Carter… I just can’t handle it. He was my boy band crush for years. Cheering him on now is like reliving my middle & high school years watching him on TRL and award shows, except now I’m drinking wine while watching.

I can’t wait to watch the rest of this season.

Anyway, such important stuff right here… these Cookies and Cream Waffles are

if I had to pick only one ice cream to have for the rest of my life it would be Cookies and Cream. It’s an obvious choice. I love it. My hands down favorite.

So when I was scheming to make another recipe for my #WaffleWednesday posts I started to think about making a waffle to celebrate my love of the best ice cream flavor of all time And that’s how I came up with this Cookies and Cream Waffle.

Cookies and Cream Waffle

Makes 4-6 waffles, depending on amount of batter you use for each waffle

Ingredients

For the waffles

8 Oreo cookies, crushed
1 egg
1 Cup all-purpose flour
3/4 Cup + 2 Tablespoons milk
1/4 Cup vegetable oil
1 Tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

For the whipped cream

1 Cup heavy whipping cream
8 Oreo Cookies, crushed

Optional Toppings

Vanilla Ice Cream
Chocolate Sauce
Roughly chopped Oreo Cookies

Process

Preheat waffle iron.
Vigorously whisk the egg, milk, and oil in large bowl.
Mix in flour, sugar, baking powder, salt, and vanilla extract until just smooth. Fold in the crushed Oreo Cookies.
Spray the preheated waffle iron with a non-stick cooking spray.
Ladle 1/3-1/2 cup of the batter the onto hot waffle iron. Cook until golden brown. Remove and place on a cooling rack
While the waffles are cooking, make your whipped cream by beating in a large bowl or in a stand mixer until you have stiff peaks. Fold in the crushed Oreo Cookies.
Assemble your waffle by topping one with whipped cream, ice cream, chocolate sauce, and more Oreo Cookie pieces.

Bacon, Apple, Brie, and Spinach Sandwich

September 15, 2015

Bacon. Apple. Brie. Spinach.

Let’s call it a B.A.B.S. Sandwich!!

Boom. Shakalaka.

I am head over heels in love with this sandwich.

Salty, crunchy bacon. Check!

Crisp, juicy apples. Check!

Soft, luscious brie. Check!

Fresh, vibrant baby spinach. Check!

All of that on hearty bread that is slathered with a Dijon mayonnaise. Check!

I don’t often make sandwiches so when I do it is an event. And this is really good. I love B.L.T’s but I was craving something that felt a bit more fall like than summer. I’ll never turn down a beautiful, ripe tomato, but I wanted to change things up for the upcoming season so I swapped them out for apples. I’d just have to enjoy a PSL while eating the sandwich and it would be a perfect fall meal. #basicandlovingit

I swear the uses of bacon, apples, and brie are endless. It’s just one of those combinations that is timeless. Like peanut butter and jelly, but better because you deserve better. You’re an adult. Eat an adult sandwich!!

I used the Ginger Golds that we picked when we recently went apple picking as they are great eating apples, plus they don’t oxidize and turn brown quickly like a lot of other varieties, so they will taste great and look great in the sandwich.

And of course, bacon is key to this sandwich. We all know that bacon is a versatile ingredient and is easily incorporated into everything from breakfast dishes to burgers to pastas, and, of course, sandwiches. I think that any kind of bacon works but I used Trader Joe’s Apple Smoked Bacon.

I argue that you need a nice, hearty bread for this sandwich. The bread is just as much a key player in this game as the rest of the ingredients. It is what starts and ends the sandwich. Show it some love.

I recently made one of these sandwiches, stood at my door while eating it, taking in the sheets of rain dump down from the grey clouds above. It definitely made for a better rainy afternoon.

You’ll want to experience your own B.A.B.S. Sandwich nirvana yourself.

Bacon, Apple, Brie, and Spinach Sandwich

Makes 2 sandwiches

Ingredients

4 slices of thick, hearty sandwich bread
6 slices of bacon
1/2 apple (I suggest a Ginger Gold), sliced thinly
4 ounces of brie, sliced thinly
1 Cup baby spinach
2 Tablespoons mayonnaise
2 Tablespoons Dijon mustard

Process

Preheat oven to 350. Line baking sheet. Cut the bacon slices in half, horizontally. Bake for 20-25 minutes, or until cooked through. (Time depends on thickness of bacon) Remove and place on paper towels.
Mix to there the mayonnaise and the Dijon mustard.
Spread the mayonnaise mixture on one side of all 4 pieces of bread.
On each sandwich, layer half the spinach a slice of bread, lace 3 piece of bacon on the spinach, then top with slices of brie and apple, then with 3 more pieces of bacon. Top with the remaining slice of bread. Enjoy!!

Pepperoni Pizza Pocket Waffles

September 9, 2015

There currently is a heatwave happening in Boston. And I love it!!!!!

It makes me want to play hooky (even after the 3 day weekend!) to go to the beach. But I am a nice, responsible adult and I’ve been going to work instead. The moment when I leave I get to experience the nice steamy, sticky heat.

I enjoy every bit that I can knowing that the weather will soon flip and my teeth will be chattering while I wait at the bus stop. Even now, I’m trying to amp myself up for it. Knowing it will be our last New England will be bittersweet but see ya snow!!!

But no matter the weather, or the day, or the time, pizza is always a good choice.

At least, by making these pizza pockets in your waffle iron you avoid having to crank up your oven and get your already hot kitchen even hotter on days like this.

I made these Pepperoni Pizza Pocket Waffles using one of Krusteaz’s New Flatbread Mixes. I’ve used their Flatbread mix before to make some awesome pizzas so I figured that I could just make the pizzas in the waffle iron and be good to go. I assumed correctly! Their dough is quick to mix up and is really flavorful so I often rely on it when I need to get dinner on the table quickly. It takes about 2-3 minutes to mix up and then it just takes 10 minutes to rest. By then you have the rest of your pizza ingredients ready and you’ll soon be on your way to delicious pizza.

These pizza pockets closely resemble calzones so you can simply stuff them with your pizza and calzone toppings. I just love how they are versatile and easy to make. They would make for a great activity for a family to do together as everyone can make a personalized pizza pocket waffle and they cook up quickly. They even would be great for kids parties, like sleepovers.

Skip the take out. Skip the oven. Grab your waffle iron and make these Pepperoni Pizza Pocket Waffles. Quick, easy, delicous

Pepperoni Pizza Pocket Waffles

Makes 4 pizza pocket waffles

Ingredients

1 14-ounce box of Krusteaz Flatbread mix, with accompanying ingredients (water & oil) or 1 pound of pizza dough
2 Cups mozzarella cheese
pepperoni, or other preferred pizza toppings
1 jar pizza sauce

Process

Prepare your Krusteaz Flatbread dough according to package instructions. Or, use regular pizza dough.
Divide the dough into 4 equal sized portions. On a flour surface roll out one dough ball into a rectangle that is approximately 7-8″ wide by 12″ long.
On one half of the dough, layer 1/2 Cup cheese and some slices of pepperoni (or other topping), leaving a 1″ border on 3 sides. Fold over the empty half and fold over the border to seal. Set aside.
Repeat with the other 3 dough balls.
Preheat your waffle iron. Spray the surface with nonstick cooking spray, then place 1 pizza pocket in the center of your waffle iron. Cool until the waffle is golden brown and the dough no longer expands when you open the waffle iron. Optional, add cheese to the top of the waffle, close and cook for another minute or so to brown the cheese.
Remove carefully. Place on a wire cooling rack while you making the 3 other pizza pockets.
Serve with warmed pizza sauce.

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While I received product from Krusteaz for recipe development, all opinions are my own