I recently obtained a waffle iron and of course, the first thing I wanted to do was find a solid waffle recipe! Luckily, I found this easy recipe from Martha Stewart. I would trust pretty much any recipe from Martha Stewart because her stuff is always amazing! It was much easier than most of the other recipes I was looking at, too, and I tend to have most of the ingredients on hand on a normal day.
The waffles turned out really well! They are thin, crispy waffles instead of fluffy, Belgian-like waffles. However, they have a great flavor and are not overly sweet. The batter seems thin when you first make it, but the waffles turned out perfect in the end. Two thumbs up!
I’ve pasted the recipe below for convenience. We served them with maple syrup and strawberry jam.
- 1 cup all purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 2 large eggs
- 4 tbsp butter, melted
- Prepare your waffle iron according to its instructions.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a small bowl, whisk together the milk and eggs.
- Gently whisk the milk and eggs into the flour mixture until combined. Do not overmix.
- Gently whisk in the butter.
- If desired, spray your waffle iron with cooking spray. Cook waffles according to waffle iron instruction. (Typically 2-3 minutes, until deep brown and crisp)
Banana bread is such a delicious thing and it’s one of my favorites. It’s great to have for breakfast, with dinner or as a dessert. This version comes out very moist and delicious, and since this recipe comes from Cooking Light, I’m hoping it’s on the healthier side. (But who are we kidding? That’s a lot of sugar and butter) It definitely has more of a cake texture than a bread texture, but it’s still not overly sweet.
I’d definitely recommend waiting until your bananas are completely brown and almost inedible. This will not only make the cake more moist but you’ll also have a stronger banana flavor. Also, I find that adding a bit more yogurt helps keep it moist. Mine bakes in about 1 hr 15 min, but it’ll depend on your oven.
- 2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/4 cup butter, softened
- 2 large eggs
- 3-4 ripe bananas
- 1/3 cup plain low fat yogurt
- 1 tsp vanilla extract
- Cooking spray
- Preheat oven to 350 degrees F.
- Combine flour, baking soda and salt with a whisk in a bowl.
- Place sugar and butter in a large bowl and combine with a mixer until well-blended.
- Add eggs one at a time and beat well after each.
- Add banana, yogurt and vanilla. Beat until blended.
- Add flour mixture to wet ingredients little by little. Beat at low speed until just moist.
- Spray a loaf pan with cooking spray and pour the batter into the pan.
- Bake for about 1 hour or until a wooden toothpick inserted into center comes out clean.
For my boyfriend and my anniversary, I wanted to make a big breakfast including pancakes, eggs, English muffins, bacon … pretty much the works. I found this great recipe for blueberry buttermilk pancakes and I was surprised with how delicious they were! Pretty simple to put together, too and we just put some maple syrup on top to finish.
Since there were only two of us, I halved the recipe and it made about 9 small pancakes.
- 1 cup all-purpose flour
- 1/8 cup sugar
- 1 1/8 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup buttermilk
- 1/8 cup melted unsalted butter
- 1/2 cup blueberries, fresh or frozen
- Maple syrup for serving
- In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
- Beat the egg, buttermilk and melted butter.
- Combine the wet and dry ingredients into a lumpy batter. Do not overmix!
- Heat up a frying pan or griddle with some butter.
- Pour batter into pan to make small pancakes and place some blueberries on top of each one.
- Cook for 2-3 minutes on each side, so each side is nicely brown.