Chocolate Chip Waffles

I gave Bodie a choice of what he wanted for breakfast and he chose the chocolate chip waffles.  Good choice. They were delicious. I forgot to take a picture of them when we had them, but I had some left-over that I went ahead and cooked. I put them in the refrigerator to warm-up for another day.  I took them out for the picture, so it doesn't have butter or syrup on it.  From Foodnetwork Kitchens



Ingredients:
1 3/4 cup all-purpose flour
1 3/4 teaspoons baking powder
1/8 teaspoon fine salt
2 large eggs, at room temperature
1 large egg white, at room temperature
1 1/2 cups milk, at room temperature
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the waffle iron
1/4 cup sugar
1 cup mini-chocolate chips
Directions:
Prehead a waffle iron to medium-high heat
Whisk the flour, baking powder, and salt in a large mixing bowl

In a medium bowl, whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.

Whip the egg whites with a hand-held electric mixer or whisk, until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.

Brush the inside surface of the iron with butter. Pour in enough batter to barely fill each hole of the waffle iron; the amount will vary depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Close and cook until crisp and the waffle iron stops steaming, about 4-5 minutes. Serve as the waffles come off the iron or transfer to a rack set on a pan in preheaded 200 degree F. oven to keep warm. Repeat with the remaining batter.

If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
Serve waffles with wyrup, jam, fresh fruit, or yogurt. Or turn into a dessert with a scoop of ice cream

Country French omelet

This will be a repeat.  I doubled this recipe and this is what was left-over from 4 people.  Delicious!




Printable Version:
https://sites.google.com/site/whatscookingsherry/country-french-omelet
Ingredients:
1 tablespoon extra virgin olive oil- I didn't use this
3 slices bacon
1 cup unpeeled yukon gold potatoes
salt and pepper
5- extra large eggs
3 tablespoons milk
1 tablespoon butter
1 tablespoon chives
Directions:
Preheat oven to 350 degrees. Heat extra virgin olive in an ovenproof skillet. Add bacon and cook 3-5 minutes or until they way you like it. Remove bacon and set aside. Place cubed potatoes in the pan of bacon grease. Add salt and pepper to taste. Cook 8-10 minutes until tender and browned. Remove potatoes to bacon plate. Beat eggs, milk, salt, and pepper with a fork. Remove fat from bacon pan. Add butter. Lower heat and pour egg mixture into pan. Sprinkle bacon, potatoes, and chives over top of egg mixture. Bake 8-10 minutes until set.

Overnight Cinnamon Rolls

When Jud worked at the church, Sharon Sheriff made something wonderful for the staff every Tuesday for their staff meeting. These were some of Jud's favorite. She gave me the recipe, but this is the first time I have made them. I can see why they are Jud's favorite. Thanks, Sharon!


Printable Version:
https://sites.google.com/site/whatscookingsherry/overnight-cinnamon-rolls

Ingredients:
4 large egg yolks, room temperature
1 large whole egg, room temperature
1/4 cup sugar, divided (less 1 teaspoon for yeast mixture)
6 tablespoons unsalted butter, melted
6 ounces buttermilk, room temperature
4 cups flour, plus additional for dusting
1 package instant dry yeast
1 tablespoon warm water, plus 1 teaspoon sugar
1 1/4 teaspoon kosher salt
vegetable oil
Filling:
1 cup packed light brown sugar
1 tablespoon ground cinnamon
pinch of salt
1 1/2 tablespoons unsalted butter, melted
Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
1 1/2 cups sifted powdered sugar
Directions for dough:
For the dough: In a small bowl dissolve the yeast in 1 tablespoon warm water with 1 teaspoon sugar. In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, buttermilk, and yeast mixture. Add 2 cups of flour and salt. Whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of remaining flour; the dough should feel soft and moist but not sticky. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, turning over dough so that top is oiled. Cover and let double in volume, 2-2 1/2 hours.
For the Filling:
Combine brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9" X 13" glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18" X 12" rectanghle. Brush the dough with the melted butter, leaving a 1/2 inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4 " border along the top edge. Gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2 " rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator, leaving plastic wrap on, and place in an oven that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat oven to 350 degrees.

When the oven is ready, place the uncovered rolls on the middle rack and bake until golden brown, approximately 30 minutes.  Mine only took about 20-25 minutes.

While rolls are cooling slightly, make the icing by whisking the cream cheese in a bowl with a mixer. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Baked Gruyere and Sausage Omelet

This is a really good casserole that is nice enough for company, but easy enough for family.  It would warm easily for left-overs later in the week.  We had it for lunch, but it would be great for breakfast or a supper dish. I sliced tomatoes and called it lunch.  I got this recipe from Food Network's Giada De Laurentiis in 2008 


Printable Version:
https://sites.google.com/site/whatscookingsherry/gruyere-and-sausage-omelet


Ingredients:
butter, for greasing baking dish I used cooking spray.
2 tablespoons olive oil
1 small onion, diced
1/2 pound milk turkey sausage, casings removed I used italian sausage, but whatever you like is fine.
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt and fresh ground black pepper to taste
1 red bell pepper, diced
1 1/2 cups (4 oz.) grated Gruyere cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
Directions:
Preheat oven to 425 degrees F. Lightly butter or spray with cooking spray an 8" X 8" baking dish
Heat the oil in a medium skillet over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
In a large bowl, whisk together the eggs, milk, salt and pepper to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20-25 minutes or until golden brown.
Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
Cook's note: To make individual servings, divide the batter between 4 buttered 8'ounce ramekins. Bake for 15-18 minutes.

Strawberry Scones

I decided to make these to have for breakfast.  We have been having brunch more often than breakfast and thought these would be something new to try. Most anything that Barefoot Contessa makes is good.  These were good, but not great! I'll probably try another variety next time.




Ingredients:
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg beaten with 2 tablespoons water or milk, for egg wash.
Directions:
Preheat the oven to 400 degrees F.
In a bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of lour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a folling pin and roll the dough to 3/4 inch thick. You should see lumps of butter in the dough. Cut into squares with a 4" plain or fluted cutter, and then cut them in 1/2 diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash, sprinkle with sugar, and bake for 20-24 minutes, until the outsides are crisp and the insides are fluffy.
I did not have a square cutter, so I just used my biscuit cutter. I'm sure they will taste just as good, but I do like her square cutter. I guess if we like them, I will have to buy a square cutter.

Breakfast Sliders

In retirement, Jud and I have happened upon a great schedule of getting up and having coffee with the morning paper. (Nothing different there) Then we go for a nice hike and come back and have what we call brunch. Then we don't eat again until our appetizer around 4:00 p.m.  I love this schedule. It doesn't always work, but we usually do it a couple of times a week.


Printable Recipe:
https://sites.google.com/site/whatscookingsherry/breakfast-sliders

Ingredients:
1 package of sliders (I used Pepperidge Farms Clasic Wheat)
1 poched egg per person
sliced cheddar cheese
butter
canadian bacon, bacon, or deli-ham
1. Poach the eggs.
2. Take the sliders apart and place a small pat of butter on each side. Toast the bread just long enough to melt the butter.
3. Take it out of the oven and place a cheese slice on one side and the canadian bacon on the other side.  Place it back in the oven to toast the bread.
4. Remove the egg from the poacher and place on one side of the slider.  Put the two sides together and enjoy like a sandwich. Delish!!


Pumpkin Seed Dried Cherry Trail Mix

This trail mix looked good and like something I could eat as a healthy choice when I needed a snack. I could probably eat this whole container, but I won't let myself.  I wasn't sure about the pumpkin seeds, but I love them.  I will have to save the seeds from my pumpkin next year.  I only made 1/2 of the recipe, because I wasn't sure about the pumpkin seeds. Next time I will make the whole recipe.



This is the 3rd time I have made this recipe and of course, I made the whole recipe.  I love it on oatmeal, as a snack, or on salads. It is a winner.

The recipe comes from Clair Robinson - 5 ingredient Fix on Food Network


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/pumpkin-seed-dried-cherry-trail-mix
Ingredients:
2  cups of baby pumpkin seeds (pepitas)
1 cup slivered almonds
3/4 cup raw sunflower seeds
6 tablespoons pure Grade B maple syrup
coarse salt
1 cup dried cherries or cranberries

1. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. 3. Spread the nuts and seeds out, in a single layer on the prepared baking sheets and season with salt to taste. Bake the nuts, stirring several times with a spatula or wooden spoon, until just golden, about 20 minutes.
4. Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at reoom temperature.

Omelet in a Mug

 

This is similar to the omlet
in a ziplock bag that I have
on my blog, but this is better when you are only making it for 1-2 people.  Amanda
Hansen sent me this recipe
from their mission field in Africa. Thanks Amanda. She got it from Susan Adair from allrecipes.


Ingredients:
You can play with the ingredients, but the necessary ingredients are
2 eggs, beaten
2 tablespoons shredded Cheddar cheese
2 tablespoons diced fully cooked ham
salt and pepper to taste.
Extra ingredients you might like:
2 tablespoons spinach leaves
1 tablespoon chives
1 tablespoon diced green pepper
This is really just a method. Play with it and make it how your family likes it.  When I do the omlet in a zip lock bag, I put all the ingredients out on the table and let people choose what they want. This way your family can make it their own.

Chocolate Griddle Cakes

I went to a lot of trouble to make these chocolate griddle cakes, and neither grandson wanted them.  Too bad I had to eat mine and theirs.  There is a chocolate sauce that I didn't make that I will give you the recipe for, but personally, I am glad I didn't go to the extra trouble since it wasn't appreciated. Hope your valentine loves them more than mine.





Ingredients:
1/2 cup Dutch-process unsweetened cocoa powder
1 1/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
2 whole large eggs
1 large egg yolk
Directions:
1. Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
2. Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
3. Working in batches of 2-3, pour 1/4 cup batter per cake onto hot griddle; cook until bubbles appear and surface, 1-2 minutes. Flip cakes with a large spatula; cook until tops spring back when pressed gently, about 1 minute more.
4. Transfer to a plate and loosely cover with foil to keep warm Add 1/2 teaspoon butter to griddle between batches.
Chocolate Sauce:
Bring 1 cup heavy cream to a boil in a 1-quart saucepan. Pour over 7 oz. bittersweet chocolate in a bowl. Whisk uintil smooth. Keep warm or at room temperature. 
5. Decorate with fruit such as bananas, strawberries, blueberries, raspberries and drizzle with chocolate sauce.  Yum!

Country French Omelet

I found this recipe in Ellie Krieger's So Easy cookbook while I was in Oregon.  Alsea has a nice library where I can go and check out books to read while I am here, and I always check out a couple of their recipe books.  This was a winner. We had it for breakfast, but I could so see making this for a nice easy dinner one night with some great bread and maybe a little fruit.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/country-french-omelet
Ingredients:
1T. olive oil (I didn't use this because the bacon had plenty of fat)
3 slices of bacon cut in 1" pieces
1 cup unpeeled yukon gold potatoes
salt and pepper to taste
5 extra large eggs
3 Tablespoons milk
1 Tablespoon butter
1 Tablespoon chives (I didn't have any, but it would have been really pretty with chives or tops of green onions)
Preheat oven to 350 degrees. Heat olive oil in ovenproof skillet. Add bacon and cook until bacon is browned and fat is rendered. Remove bacon and set aside. Place potatoes in pan with salt and pepper. Cook 8-10 minutes until tender and browned. Remove to bacon plate. Beat eggs, milk, salt, and pepper with a fork. Remove fat from bacon pan. Add butter. Lower heat and pour egg mixture into pan. At this point I just turned off the heat. Sprinkle bacon, potatoes, and chives over top and place in oven for 8 minutes.  Next time I will probably add a little cheese on top. I feel about cheeese like Paula Deen feels about butter. Cheese makes everything better.

Light blueberry coffee cake

Another Oregon recipe. Chet and Carolyn have at least 100 bags of blueberries that they have told us we need to use before we come home in February.  It is a tough job, but we are working on it.  This is especially good with a cup of coffee after dinner or in the morning warmed in the microwave. One bag down and 99 to go.


Printable Recipe:
https://sites.google.com/site/whatscookingsherry/light-blueberry-coffee-cake

Ingredients:
1/4 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 cups frozen blueberries
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup low-fat buttermilk
Topping:
1/4 cup brown sugar
1/4 cup flour
2 tablespoons butter, melted
1/4 cup walnuts
Preheat oven to 350 degrees. Spray 9" X 9" pan with nonstick cooking spray and set aside.
Beat butter with sugar until well-mixed. Beat in egg and continue beating for at least 1 minute, until light and fluffy. Beat in vanilla.
Remove 2 tablespoons of the flour and sprinkle over the frozen blueberries to keep them separated. Combine the remaining flour, baking powder, baking soda, salt, and cinnamon.
Add flour mixture to sugar mixture in three batches alternately with buttermilk, beating after each addition. Mix in floured frozen blueberries. Place batter in the prepared pan and spread evenly.
For Topping:
Combine brown sugar, flour, butter, and nuts and crumble evenly over the batter in the pan. Bake for about 45 minutes, or until a sharp knife inserted into the center comes out clean.