Wednesday, September 29, 2010

Banana Cinnamon Waffles

It's like banana bread in waffle form. 

Needless to say, this went over well.  My 2 year old ate an entire, huge waffle. 

Banana Cinnamon Waffles
  • 1 3/4 c. flour
  • 1 T. baking powder
  • 3/4 tsp. cinnamon
  • pinch of salt
  • 2 eggs, separated
  • 1 1/2 c. milk
  • 2 smashed, ripe bananas
  • 1 tsp. vanilla
  • 1/2 c. vegetable oil [could also use 1/2 c. melted butter]
  1. Sift all dry ingredients together in a large mixing bowl.  In a smaller mixing bowl, combine egg yolks, milk, oil, vanilla and smashed bananas.  Add wet ingredients to dry ingredients and mix together by hand, don't overmix. 
  2. In another bowl, whip egg whites [use a hand mixer for faster results] until stiff peaks form.  Fold egg whites into batter -- Do NOT overmix.  You should still be able to see some of the egg whites.
  3. Pour amount of mixture appropriate for your waffle iron into a preheated waffle iron.  Cook for about 3 minutes.
Waffles with be a nice goldeny brown, and slightly crispy on the outside, and chewy on the inside!

Monday, September 27, 2010

Peanut Butter & Jelly [pancake] Sandwiches

My midgets love breakfast foods.  Cereals, oatmeals, pancakes, waffles, crepes, eggs...they love it all!

[In fact, there are the occasional nights where I make breakfast for dinner.  And the kids cheer.]

My friend gave me this recipe, and we thought we'd give it a whirl.  The midgets loved it! 

You definitely don't have to serve this as "sandwiches".  They would be great as regular pancakes---maybe use your jam/jelly, reduce it down to a syrup and serve it that way!

PB Pancake Sandwiches
  • 1 1/4 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 c. peanut butter [creamy]
  • 1 egg
  • 1 T. sugar
  • 1 1/4 c. milk
  • Jelly or Jam [I used homemade raspberry]
  • cream cheese
  1. Whisk the flour, baking powder and salt together in a mixing bowl.
  2. In a separate bowl, whisk the peanut butter, egg and sugar until combined.  Whisk in the milk until combined.
  3. Whisk the wet ingredients into the dry ingredients until just combined.  [Okay to have a few lumps, don't overmix!]
  4. Cook on a hot griddle for about 2-3 minutes a side.
  5. Set aside to cool.
  6. In a small bowl mix together jam and softened [or whipped] cream cheese until combined.
  7. Take a cooled pancake, spread with jam/cream cheese mixture, and top with another pancake to make a sandwich.
*I also served these just topped with the jam/cream cheese and cut up.

Friday, September 24, 2010

Lima Beans?

You may or may not have a bag of lima beans in your house---even if you don't eat them.  I'll admit that I like MOST things, but I'm not the biggest fan of lima beans.

So...when life hands you lima beans, make a wreath! 

I used large lima beans, because it is what I had, but in hindsight, I wish I had used the smaller ones, I think they would have looked better.  When I was finished I sprayed it with an off white spray paint [you could spray it any color]. 

I'm kind of digging it!

[And, while we are on the subject of my front door, can I just be annoyed for a second?  See that peep hole?  Yeah, whoever built this house/put in the peep hole/etc. must have been 2 feet tall.  When I stand at the door, the peep hole hits me right in the, uh, chest.   I have to bend down like a giant to even see through the thing.  It also makes centering wreaths really awkward.]  So glad I got that off my chest.

Thursday, September 23, 2010

Pumpkin Bars

Kicking off the first day of fall with Pumpkin Bars!  The little midgets were very excited to smell [and taste] these when they came home from school.

We'll pretend the weather is cooling down, and I can dive into my "fall only" recipes.  This, of course, includes all things pumpkin.  I absolutely LOVE pumpkin anything.  It's very warm and comforting!

Pumpkin Bars with Cream Cheese Frosting
  • 2 c. flour
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. allspice
  • 1 tsp. ginger
  • 1/4 tsp. salt
  • 4 eggs
  • 15 oz. pumpkin
  • 1 2/3 c. sugar
  • 1 c. applesauce
  • 3/4 c. chopped pecans [optional]
  • cream cheese frosting
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, sift together the flour, baking powder, cinnamon, allspice, ginger, baking soda and salt; set aside.  In a large mixing bowl, beat together the eggs, pumpkin, sugar and applesauce with electric mixer until combined.  Add the flour mixture; beat until well combined, scraping down the sides as necessary.  If desired, stir in chopped pecans.  Spread the batter into a 15x10x1 inch pan.  [I spray mine with non-stick spray.]
  3. Bake for 25 to 30 minutes or until a toothpick comes out clean.  Cool in pan on wire rack.  Frost.  Cut into squares.  Cover and refrigerate to store.
Cream Cheese Frosting**
  • 4 oz. cream cheese, softened
  • 1/4 c. butter, softened
  • 1 tsp. vanilla
  • 2 c. powdered sugar
  1. In a medium bowl, combine the cream cheese, butter and vanilla until fluffy.  Gradually add the powdered sugar, beating until smooth.
**This will give you enough for a thin, thin layer of frosting.  If you like a thicker layer, double the frosting!

Friday, September 10, 2010


Packing up and heading out on vacation!!  We are taking the band of traveling midgets to DISNEYLAND!

Maybe, just maybe I'll actually COOK again when we get back! 

[I can't help it.  Soccer, school, and life in general are a total time suck right now.]