post from 11/23/15, pictures updated 11/6/17
Hello, Monday. We meet again…
It’s the 3rd Monday of the Month so it’s time for my monthly Secret Recipe Club post. Yes!
I feel so out of the loop with things at times.
I’m out of the loop with movies, books, shows, news. You name it. But the thing I am most out of the loop with is movies. The last movie I saw in theaters was Flight… back in November of 2012. Lame.
This weekend Price binge watched a whole bunch of the Fast and Furious movies after Autumn went to sleep. I had no idea what was going on. I think I stopped watching the F&F movies after the second one. It was cool to watch the action scenes but I had no idea who was who or what was going on while I edited photos and drafted up blog posts.
He had seen them before so he schooled me on the movies but it was like in one ear and out the other. I did kinda understand what he was saying about the different movie names, although they still do sound the same to me. Like the first one was The Fast and The Furious and the fourth one was Fast and Furious. Not confusing at all guys…
I would like to actually watch all of the F&F movies at some point. But I think I’ll just be super sad watching so much Paul Walker. 🙁
Anyway, today Price and I are starting Whole30 again for the month of April. I’m excited to be doing it again as we really enjoyed the results of our first Whole30. Plus, my friend Kellie is joining in on the action! Yes, it’s strict but it’s so worth the effort. I am going to miss having waffles for the month but absence makes the heart grow fonder, right?!?
So while I won’t be enjoying these waffles this month, you should. They will make for the best start for Easter morning.
I swear that even the Easter Bunny will enjoy these waffles.
They are such a great flavor and texture. I love carrot cake so I loved these waffles.
But the thing that makes this breakfast so incredible is the drizzle. It has a cream cheese base, which is reminiscent of the cream cheese frosting you get on carrot cake. BUT it also has maple cream in it. It is the perfect mash up of cream cheese frosting and maple syrup.
A few weeks ago I met Carrie for brunch and she generously gifted some homemade maple cream to me and Liz. I had never had maple cream before so I was so excited to try it. Of course, I immediately fell in love with it. I use some in the drizzle for these waffles but if you don’t have some then use some maple syrup. But I think that you need to try some maple cream as it’s so, so good.
I hope that you enjoy these waffles as much as we did. xox
For the waffles
For the Maple Cream Cream Cheese Drizzle
To make the Waffles
To make the drizzle
Waffles adapted from Bakeaholic Mama,
I’ve figured out the rest of the pies I am going to feature this year!!!
I don’t think I’ve ever been so prepared when it comes to blogging before. Woohoo!! Price and I formulated the list and I think it’s pretty awesome! It was fun to go through my Pinterest boards to come up with ideas for what to make and when.
I’m gonna keep the list a secret but I can share there are 4 apple pies on there. So many apple pies!!! Damn, I love apple pies. They are so good. And it’s even better when you get to use the apples that you picked right off the tree. Last week’s Deep Dish Apple Pie was pretty epic so I’m hoping that the rest are as great as I imagine them to be.
As well, I imagine you’re gonna like this one too. We realized that I didn’t make many savory pies this year so I’ve added a few of them to the list, like this one!
Shepard’s Pie is one of my favorite casseroles. Ah ha… okay… so you caught me! Shepard’s Pie is a casserole and not a pie but I am going to take some liberties with the name.
Speaking of pie stealing names… Boston Cream Pie! Whoopie Pie! Boston Cream Pie is a cake and Whoopie Pies are a cakie cookie. Totally makes sense… ha!
Anyway, I used to make this for myself ALL THE TIME when I was in high school. I loved having something ready for when I got home after my internship or after one of my babysitting jobs. It helped me not get something junky on the way home. I would have something healthy when I arrived home that I could heat up. I would always used lean ground turkey, fresh veggies, and a low fat garlicky mashed potato on top. I focused on keeping things really healthy by not loading it up with butter and cream so I would add herbs and other seasonings to amp up the flavors.
And I think I pulled that off with this Sweet Potato Topped Turkey Shepard’s Pie as well! I used a lean ground turkey to keep the fat down, as compared to using ground beef chuck. But this recipe is more at my life’s current pace now with frozen veggies… hello convenience! As well, with keeping things nice and easy, I didn’t peel the sweet potatoes, but you certainly can if you prefer it that way.
This is the best kind of recipe for back to school dinners and fall comfort food. It makes a big batch that is great to enjoy solo, with plenty of leftovers, or as a big family. Eat up!!
I hope everyone has a great weekend!!!
Makes 8 servings
My Signature Macaroni Salad is the BEST macaroni salad EVER. It’s going to be the side dish that everyone loves at your BBQ.
I wish that macaroni salad was a food group.
And, of course, you’d get to have 4-6 servings to meet your daily servings requirements.
You know when you have one of those moments of “well, like, duh!” because something you never considered before made perfect sense. Why didn’t I think of that moment. Well, that happened to me when I was hopping around on Julie of The Little Kitchen and I saw in her sidebar a recipe for ‘Whole Chicken in a Slow Cooker‘. I kept going “that makes sense! Why haven’t I thought of this? It has to be so good! I have to make it!!”
This was one of the juiciest chickens I have ever had (other was beer can chicken- OMG!). It was so moist, flavorful, and cooked perfectly. Any rub on the chicken would work, even just salt and pepper with some lemons in the mix. This is more about technique, not about the ingredients. Don’t want sweet potatoes- fine… just throw some fingerlings in there. I think the biggest thing to consider is how long to cook it. I would not do this on a week day since I am away from home for 10 hours. This would just fall apart too much then. I suggest this on a nice weekend when you want to relax and do nothing or if you have errands up to your eyeballs and you have no time to cook and just have dinner (almost) appear in front of you.