Homemade Waffles and a Challenge

Last night around 6pm, I decided to make waffles. Weird I know but I knew I needed to get to the store and there was absolutely nothing in the house for breakfast for the kids in the morning so I made waffles. at 6pm. Big C kept asking me what I was doing and then promptly told me that I was crazy for making waffles so late. He’s funny like that.


I even gave the kids a variety of different waffles to eat. Plain, blueberry (my favorite) and chocolate chip because who doesn’t like chocolate chip waffles. The whole point of making the waffles at 6 pm last night is to try and get away from processed food. I am not a fan of processed food. But yes, it makes my life 1000x easier when I’m trying to feed three kids. Especially three kids who like to eat ALL DAY LONG. But let’s face it…homemade stuff tastes so much better and is better for you and you know exactly what’s in it and the list of positives goes on and on. So I’m challenging myself to make 90% of our food.

So I made waffles at 6pm last night. And when I went to package them up to go into the freezer I noticed I was missing all the blueberry waffles…ALL OF THEM. Which is when I learned that Little C decided he was mighty hungry and that the dog was mighty hungry and ate them/ fed them all. Real life folks.

But it is what it is and later this afternoon I will be making more waffles because…well kids and feeding them to the dog. The good news? The waffles I made were amazing. The better news…I’m giving you the recipe. Yes, they take a little time to make but they are definitely worth it. Nice and crunchy on the outside, light and airy on the inside. NOM NOM NOM!

Homemade Buttermilk Waffles

Recipe from Cooking Classy

1 2/3 cup all-purpose flour
1/3 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, yolks and whites divided
A pinch of cream of tartar
3 Tbsp sugar
2 cups buttermilk (I made my own with milk and vinegar)
3 Tbsp vegetable oil
3 Tbsp melted butter
1 tsp vanilla extract


In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In another bowl whip together 2 egg whites and cream of tartar with an electric mixer on medium high speed until soft peaks form. Add in sugar and mix until glossy and firm peaks form. Set aside.

In another bowl whisk together buttermilk, egg yolks, oil, butter, and vanilla until combined. Add in the dry ingredients and whisk until just combined. The mixture will be very lumpy. Then take a rubber spatula and carefully fold in half of the egg white mixture. Add in remaining egg white mixture and fold until just combined.

Cook in a waffle iron and transfer to wire racks to cool. Serve immediately or let cool completely and freeze.

*To make blueberry and chocolate chip waffles just add into batter after you put it in the waffle iron.

Yields about 12 waffles depending on the size of your waffle iron.

Yes, this recipe takes a little time and dirties plenty of dishes but it is definitely worth it. I could eat the waffles easily without syrup. I know this because I did. I ate an entire waffle without any syrup. And it was delicious.


Raspberry Turnovers

I realize I haven’t been very good at sharing recipes lately. For that, I am truly, truly sorry because I have found (and made) some goodies. I’ll be better, I promise!

A few weeks (or maybe even a few months now) I found this recipe on pinterest. I knew, from the picture alone, that I would be making them. The problem is this…I don’t make breakfast a whole lot. Usually I just throw stuff on my kid’s plates and go on my merry way with my huge mug o’ coffee. I realize this isn’t the best thing. I’m trying to get better at forcing breakfast on myself. This morning was the perfect opportunity to start because, for some reason, I was craving raspberry turnovers and as soon as the craving hit I instantly remembered the photo from this recipe and had to have it. As in right in that moment.

Unfortunately, I had to make them first. This is the moment in time I really need a bakery in my own house. So that when I wake up, I just place my order and BAM! Breakfast is served. No dirty dishes, no kitchen clean up, just a good breakfast made by someone other than myself who has already had their coffee and is wide awake.

No, I’m not a morning person. Yes, I need my coffee before I’m in a good mood, and no I don’t like cleaning my kitchen first thing in the morning. And those three reasons are probably why I don’t cook breakfast more often.

Anyways…enough rambling and more recipe goodness!


These raspberry turnovers are yummy. Little Miss loved them, Little Man loved them, Baby Chaos ate them and that’s a huge win because he’s in this, “let me throw all my food on the floor so the dog can eat it” stage, and of course, I had one and devoured it which made me realize that maybe a dirty kitchen is worth a delicious breakfast.

Raspberry Turnovers courtesy of  Heather’s French Press


  • 1 sheet of puff pastry-I used both sheets in the package and had plenty of filling
  • 3 cups of raspberries {frozen or fresh}- I only had about two cups of raspberries  and I used frozen
  • 2/3 cup of sugar- I cut this down to 1/2 cup since I only had two cups raspberries
  • 3 tbsp cornstarch dissolved in 2 tbsp of water
  • 1 tsp vanilla


  • pre-heat the oven to 400
  • unroll the puff pastry sheet and cut into 4 squares
  • combine the berries, sugar, cornstarch, and vanilla
  • heat over med until the berries begin to break down
  • the sauce will begin to thicken quickly
  • once thick {about 4 minutes} remove from the heat
  • place 2 – 3 tbsp filling in the center of each square
  • fold over into a triangle and press edges to seal
  • brush the tops with a little milk and sprinkle with sparkling sugar
  • bake for 20 minutes-Mine were done around 15 minutes so keep an eye on them
  • {the filling will oooze a little}
  • cool on rack

*make sure you use parchment paper on your pans or spray a little nonstick spray. I didn’t. Don’t be like me.

These were very easy, very tasty, and will definitely be made again!

Blueberry Oat Crumble Bars

I love blueberries. I don’t know why I have such a love for blueberries, I just do. So I’m always looking for new ways to use them. Of course there’s the typical blueberry muffins, blueberry pancakes, blueberry bread. But sometimes you just want something different.

Enter Blueberry Oat Crumble Bars.




These are so yummy and a great snack for the middle of the afternoon. A nice and fruity pick-me-up.

Photo Credit: Howsweeteats.com

Blueberry Oat Crumble Bars

Recipe from: How Sweet It Is

1 1/2 cup rolled oats

3/4 cup whole wheat pastry flour- You can use all-purpose flour

3/4 cup brown sugar

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 cup butter + 2 tablespoons

1 cup blueberries- I always add more. About a cup and a half of blueberries

Preheat oven to 350.

In a large bowl, combine flour, sugar, oats, cinnamon and salt and mix until combined. Melt the 1/2 cup of butter and add it, along with the vanilla, to the oat mixture. Stir until moistened. This may take a minute or two! Fold in the blueberries – it’s okay if they pop a little bit.

Butter and flour an 8×8 baking pan*. Press batter into the pan. Melt remaining butter and drizzle it over the bars. Bake for 20 minutes, the let cool completely – this can take up to 45 minutes! Cut and serve. Can be kept in the fridge or at room temperature in a sealed container.

*I like thinner bars so I use a 9×13 pan and cook for about 13 minutes or so. And mine hardly ever stay together but they still taste delicious!


Banana Bread

I LOVE banana bread. Little Miss LOVES banana bread. Little Man LOVES banana bread. Mr. Chaos…well he’s not a fan. But because 3 of us love banana bread, I make it whenever I have overripe bananas.

I have used many banana bread recipes and some have turned out super yummy once and then turned out horrible the next time. Others are OK every time I make them. Then I found this gem. It is a simple recipe and has always come out absolutely delicious. As a testament to how simple it is, Little Miss typically helps me make it and I usually am just watching her dump in the ingredients and mix them up. If a 5 year old can do it, I have faith that anyone who likes banana bread can make it too.

Banana Bread

Recipe from: cicadagirl on Tasty Kitchen


  • 4 whole Ripe Or Overripe Bananas
  • ⅓ cups Melted Butter
  • ¾ cups White Sugar
  • ¼ cups Turbinado Sugar (sugar In The Raw)- I’ve never used this in the recipe because I don’t have it on hand at home.
  • 1 whole Egg Beaten
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1 pinch Salt
  • ¼ teaspoons Ground Cinnamon
  • 1-½ cup All-purpose Flour


1. Preheat oven to 350 degrees Fahrenheit.

2. Put the peeled bananas (3 or 4, but no fewer or bread will be too dry!) into a large mixing bowl and smash with a wooden spoon. Add the melted butter and mix together with the spoon.

3. Add the sugars, egg, and vanilla, stirring to combine.

4. Sprinkle the baking soda, salt, and cinnamon over the top and mix into the mixture.

5. Add the flour last and mix.

6. Pour mixture into a buttered 4×8″ loaf pan.

7. Bake for one hour. Cool on a rack before removing from the pan to serve.

*Note: I typically set my timer for about 10 min shy of the cooking time stated and go from there. Cooking times can vary from oven to oven.