Yes it tastes as good as it looks
Waffles, Fruit and Whipped Cream oh my. Yes these are good! I asked my family once everybody was done if I should have changed anything and they all said “NO!” So yes these are very good.
I am going for a bit healthier version here by doing small things such as using Truvia Baking Blend and using skim milk. You cannot not tell.
Because you are making the fruit blend syrup, whipped cream and waffles for this meal I recommend you first make the whipped cream followed by the syrup fruit blend and finally the waffles.
Ingredients for the Whipped Cream
- 1 Cup of Heavy Whipping Cream
- 1 1/2 teaspoons of Truvia Baking Blend
Whipped Cream whipping steps – I am using a KitchenAid stand mixer
- Place mixing bowl and whisk attachment in freezer for 15 minutes
- Remove mixing bowl and whisk from freezer and attach to mixer as normal. if your hands are wet and the bowl is metal guess what? You will stick to the metal bowl!
- Add Heavy Whipping Cream and Truvia to mixing bowl
- Start the mixer on low speed increasing to speed 8 slowly and mix for a few minutes. You are looking for stiff peeks when you lift up the whisk. Watch and test often.
- Put the end result into the refrigerator until you are ready to top the waffles
Ingredients for the Fruit Syrup
- 1 1/2 Cups Strawberries removing the tops and only cut the larger berries
- 1 Cup Blue Berries
- 1 tablespoon of Orange Juice
- Dash of salt
- 4 tablespoons of Truvia Baking Blend
Fruit Syrup steps
- Place all ingredients in a small sauce pan and mix
- Heat until just stating to bubble then continue to heat for about two minutes longer
- Turn off heat and let cool
Ingredients for the Waffles
- 1 3/4 cups flour
- 1 tablespoon Baking Powder
- 1 1/2 teaspoons Truvia Baking Blend
- 1/2 teaspoon table salt
- 3 large eggs
- 1 stick butter melted – I melted it in the microwave for 30 seconds
- 1 1/2 cups of skim milk
Mix the batter, cook the batter and finally build it
- Preheat your Waffle Iron
- Preheat oven to 250 F – this is where you will store the Waffles until they are all done
- Mix all the dry ingredients in a large bowl
- In a separate bowl beat eggs then mix in milk and melted butter
- Add the wet bowl contents to the dry ingredients and mix well. Yes those small pesky lumps are okay.
- Pour the batter into your preheated Waffle Iron and cook per manufactures directions. Mine was about 6 1/2 minutes.
- Keep waffles warm in oven
- Once all the waffles are done it’s time to plate!
- Build a plate by placing two waffles on the plate followed by a couple dollops of whipping cream then add the fruit syrup
- Try to eat slowly if you can.
Oh so good!
I was in the mood for coffee cake but did not want the regular kind. I was looking for something more like a muffin. The advantage of a muffin is you get more crispy goodness due to more contact with the pan.
Ingrediants for the Streusel topping
- 1 cup packed light-brown sugar
- 1 cup all-purpose flour- spoon and level int the measuring cup
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chilled butter, cut into small pieces
Ingrediants for the Muffins
- 1/2 cup butter – room temperature
- 1 3/4 cups all-purpose flour – spoon and level int the measuring cups
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sour cream – I used the light version
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Directions for the Streusel topping:
- In a medium bowl, stir together: brown sugar, ground cinnamon, flour, and salt.
- With two knives cut crosswise until mixture resembles large coarse crumbs. This can take a few minutes but will work
- Refrigerate until ready to use!
Directions for the Muffins:
- Preheat oven to 350 degrees
- Grease 12-cup muffin tin
- In a small bowl whisk together: flour, baking powder, and baking soda then set aside
- Using a stand mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy
- Beat in eggs one at a time until well combined
- With mixer on low speed, beat flour mixture into liquid mixture. Add the flour mixture slowly
- Add half the batter to the prepared muffin cups
- Top with half the Streusel topping mixture
- Add the second half of the batter to the muffin cups on top of the Streusel
- Add the remaining batter
- Use the rest of the Streusel to top off the muffin cups
- Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean
- Cool in pan for 5 minutes
- Transfer to a wire rack to cool completely. In order to get the muffins out of the muffin tins I had to do the double flip method. That’s where you place a cookie sheet covering the muffins, flip everything over so the muffins are face down on the cookie sheet (released from the tin), put the wire rack on top of the muffins then flip again.
After using two knives to cut crosswise until mixture resembles large coarse crumbs
All topped off and ready to bake!
Cooling in the pan for 5 minutes. Hurry up!
After the double flip method.
Inspired by Martha, who isn’t!
We got bread white bread that is
Here are my results from making Basic White Bread from the KitchenAid recipe book. It’s so easy and it tastes so good. Who knew…well not me until a bit ago that’s for sure. One mistake I made was putting plastic wrap, with no grease, on the dough when it was in the loaf pans rising. This caused the loaf to flatten and deflate a bit. I can’t wait to toast a slice and put butter on it! YUM!
Sliced and ready to eat!
First things first I can not take full credit for this recipe as I copied it from tamaraleighauthor blog (thank you!). I also did not follow the recipe exactly as I was missing a few ingredients (no lime zest and I used raisins in place of Craisins).
The cookies looked so good and of course in my never ending experimentation of using my KitchenAid stand mixer I just had to try these! I am glad I did because they are amazing!
- 6 tbsp butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated white sugar
- 1 egg
- 1 tsp pure vanilla extract
- 2 tbsp fresh lime juice
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup shredded sweetened coconut
- 1/4 cup shredded sweetened coconut for cookie tops
- 1 cup raisins
- 2 tbsp for cookie tops
- 1-1/2 cups old-fashioned oats (not quick-cooking)
- 1/2 cup all-purpose flour
- Preheat oven to 350 degrees F
- In large bowl, cream butter, brown sugar and granulated white sugar with mixer on high speed until light and fluffy
- On medium speed, beat in egg, vanilla, lime juice, baking powder, baking soda, and salt
- Beat in 1 cup coconut, Raisins, and oats; stir in flour
- Drop dough by tablespoonfuls onto ungreased cookie sheet, press a pinch of coconut and 2 Raisins into the tops
- Bake 10-12 minutes until cookies are golden but still soft
- Remove from oven and transfer cookies to a wire rack and let cool (no sneaking a cookie!)
Sometimes you just find a step saver product that makes things easy and tastes great too. I found that for a Rogan Josh dish and that great product is shown in the picture below with chicken breast cut into bite size pieces.
To prepare the meal you cut 1 pound of chicken breasts into bite size pieces, brown the chicken, simmer the chicken in the sauce for 15 minutes. Not much too it. Of course you should serve this on a bed of white rice (not that minute kind).
To step things up a bit I did brown the chicken in a cast iron skillet with olive oil not that I would do it any different.
Cut the chicken, brown the chicken, simmer the chicken in the sauce.
Time to eat!
My mom gave me a new toy! It’s a KitchenAid stand mixer! I was so excited I could hardly maintain control! After I settled down a bit I was thinking what could I make first? Could it be pizza dough, cup cakes with homemade frosting, cookies, breads, rolls, on and on the list could go. Something had to be first and I wanted it to be easy so I can learn how to properly use the machine. So pizza dough won out plus I have been wanting to try out my idea of a breakfast style pizza. Hmm two new things at once, so many variables. Lets do it!
My new toy!
As for the pizza dough I made the one found in the recipe book that came in the box called “Crusty Pizza Dough” which you can find by doing a search for “KitchenAid Crusty Pizza Dough” on the internet.
- Pizza dough
- 1 stick of melted butter
- A few tables spoons of oil
- A few tables spoons of of corn meal
- 8 eggs – cooked scrambled
- deli ham – chopped – enough to cover the pizza
- Cheeses – I used a new cheese blend call Mac and Cheese blend
- Cooked chopped bacon – enough to your liking
Steps to building a fine breakfast pizza
- Make the Pizza dough and roll it out to fit the cast iron pizza pan
- Preheat oven to 450 F
- Brush oil onto a cast iron pizza pan then sprinkle with corn meal
- Place the dough onto the a cast iron pizza pan
- Brush the dough with melted butter
- Top with an even layer of cooked scrambled eggs
- Add the ham
- Sprinkle with cheese
- Add the bacon
- Heat the cast iron on the stove top for a few minutes to get things started. This will help the pizza cook faster in the oven and help crisp up the bottom of the pizza.
- Cook pizza for about 15 minutes or until the cheese just starts to turn brown
- Let rest for 5 minutes, cut, serve and enjoy. We sure did at my home!
I am hungry!