Blueberry Buttermilk Belgian Waffles

Can I just say that my hubby is THE best?!?  I sure do love him.  This past Valentine's Day, he surprised me with several goodies - and a Belgian waffle maker was among them.  I was so excited to open up the box and give it a whirl.  There are lots and lots of wonderfully thick and fluffy waffles in our (very near) future!

I wanted to start off with a classic recipe - nothing too crazy.  I pretty much love any recipe that incorporates buttermilk, so that seemed like a good place to start.  Belgian waffles are a little more involved than regular ole' pancake batter, but they are totally worth the extra effort.  They still came together pretty quickly, especially with the help of a stand mixer and using the waffle maker was very fun!  I have to admit, I was more than a little excited as I patiently waited for that first waffle to finish baking so that I could open the lid and take a peek at the waffle-goodness.  

These waffles came out even thicker than I thought they would.  They were fluffy and perfectly infused with blueberries and a hint of pure vanilla extract.  A drizzle of maple syrup sent them over the edge!

Bon Appetit, my friends!

Classic Blueberry Buttermilk Belgian Waffles
Adapted from:  Oster

Ingredients:
2 cups all-purpose flour
2 Tbsp cornmeal (optional)
1 Tbsp baking powder
3/4 tsp baking soda
1 tsp salt
3 large eggs, separated
3 Tbsp granulated sugar
1  3/4 cup buttermilk
1/2 tsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup blueberries

Directions:
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt to blend thoroughly; set aside.

In mixer bowl, beat egg whites until soft peaks form.  Add sugar;  continue beating just until stiff peaks form.  Set aside.

Whisk together egg yolks, buttermilk and vanilla.  Using rubber spatula, stir buttermilk mixture into flour mixture, blending until dry ingredients are moistened.  (There should still be small lumps;  do not over-mix.)  Stir in melted butter.  Fold in beaten egg whites until combined.  

Pour batter onto bottom grid of hot waffle maker; sprinkle batter with fresh (or defrosted frozen) blueberries.  Close waffle maker and bake as directed.

Makes about 5 1/2 cups batter. 

Apple Cinnamon Bread

 

You won't find any tricks here today...only treats!  Hopefully your costumes are ready and bowls of candy wait by the front door in preparation for tonight's festivities.

I've seriously been craving something baked with apples and cinnamon lately, thanks to the arrival of my very favorite season.  Fall, I heart you.

This bread was fabulous.  It was perfectly sweet, packed with fresh apples and delightfully cinnamon-y.  It's easy to make and will infuse your entire home with delicious wafts of goodness.

I repeat, delicious wafts of goodness, people.  :)

It was hard for us to wait until the photos were taken before devouring this loaf.  You'll love it, too!  The next time I bake this (and there WILL be a next time!) I'm thinking about mixing the apples throughout the batter before it goes into the loaf pan, and then using the technique below to create the cinnamon/sugar swirl.  I think the bread would be equally fantastic with apples throughout, instead of just in the middle and on top.

Happy Halloween!

Bon Appetit, my friends.

Apple Cinnamon Bread
Adapted from:  The Happier Homemaker

Ingredients:
½ cup packed brown sugar
1½ teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter, softened
2 eggs
2 teaspoons vanilla extract
1½ cups all-purpose flour
1½ teaspoons baking powder
½ cup milk
2 large apples, peeled and finely chopped

Directions:
Preheat oven to 350 degrees.  Grease and flour a 9 x 5-inch loaf pan.

Mix brown sugar and cinnamon together in a bowl and set aside.  In a stand mixer, combine white sugar and butter until smooth.  Add eggs and vanilla and continue to beat on medium speed until combined.  Add flour and baking powder, then milk.   

Pour half the batter into the prepared pan.  Cover with half of the apples, patting apples into batter with the back of a spoon.  Sprinkle with half of the sugar and cinnamon mixture.
 
Pour the remaining batter over the apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.  Pat topping into the batter with the back of a large spoon.
 
Bake for 50-60 minutes or until toothpick inserted in the middle of the loaf comes out clean.

Purple (Blackberry Buttermilk) Pancakes, Cutie Pies & Pink Roses

I promise I haven't completely fallen off the blogosphere!  This year has been insanely crazy on so many levels.  In July, we moved into a new home, so we've been busy setting up house and decorating.  I'll have to share some photos of my new kitchen with you in my next post.  

Because of all the packing, moving and disarray, my food photo studio has yet to be re-assembled in the new house.  It's coming VERY soon, though!  Then, I'll be back up and running in full force.  Because you know what?  I've missed you guys! :)

Throughout all the moving chaos, my nieces and I have carried on our tradition of Sunday morning breakfast goodies after a sleep-over.  One such morning involved Purple (err, Blackberry!) Pancakes and hand-picked knock-out roses from the new garden.  I thought I'd have some fun and change up my favorite Buttermilk Pancake recipe with some chopped blackberries.  They added such a terrific color, that these photos don't even do them justice.  They were just as much fun to eat, as they were to make.

While I was busy in the kitchen whipping up these pancakes, Brad took the girls out into the garden to pick some roses.  They came back in proudly showing off their new hair accessories (the girls...not Brad..Hah!), while carrying a cute little bouquet for me to display in the kitchen.  It was a perfect morning.

Bon Appetit, my friends!

  
Blackberry Buttermilk Pancakes

Adapted from:  The Ultimate Southern Living Cookbook by Julie Fisher Gunter

Yield:  18 (4-inch pancakes)

Ingredients:

2 cups all-purpose flour

2 1/2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 tbsp sugar

2 large eggs, lightly beaten

2 cups buttermilk

1/4 cup vegetable oil

1 heaping cup of fresh blackberries, roughly chopped

Maple syrup

Directions:

Combine first 5 ingredients; stir well.

Combine eggs, buttermilk, and oil in a bowl;  add to flour mixture, stirring just until dry ingredients are moistened.  Stir in blackberries.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.  Cook pancakes until tops are covered with bubbles and edges look cooked;  Turn and cook other side.  (Store unused batter in a tightly covered container in refrigerator up to 1 week.  If refrigerated batter is too thick, add milk or water to reach desired consistency.)

Serve pancakes warm with butter and maple syrup.

Chocolate Chip Buttermilk Pancakes

I just love it when my little nieces spend the night.  We always have such a fun time.  The last time they both spent the night with us, we drug the telescope out of retirement and gazed up at space, while the cicadas hummed and sang from the trees all around us.  They learned all about the craters on the moon, Saturn's rings, constellations and Mars.  Talk about a picture perfect summer evening!

We have a tradition of waking up on Sunday morning and baking something fun together.  I've written about the Buttermilk Biscuits and Chocolate Chip Muffins we've made before here on the blog.  Well, these gorgeous, mouth-watering pancakes are the results of one such recent sleep-over.

These pancakes are amazingly easy, yet so delicious you'll go back for seconds (okay, maybe thirds!).  I mean, who can resist a breakfast that's filled with ooey gooey chocolate chips and is covered with sweet syrup?!?

Bon Appetit, my friends!

Chocolate Chip Buttermilk Pancakes
Adapted from:  Better Homes and Gardens New Cookbook, pg. 137

Ingredients:
1  3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1  1/2 cups buttermilk
3 tablespoons canola oil
3/4 cup semi-sweet chocolate morsels
Strawberries & Blueberries (optional)
Desired syrup

Directions:
In a large bowl, stir together flour, sugar, baking powder, baking soda and salt.  In another bowl, use a fork to combine egg, buttermilk and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened (batter should be slightly lumpy).  Stir in chocolate chips.

For each stand-size pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary.  

Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.  Serve warm.  If desired, top with syrup.

 

COOKBOOK GIVEAWAY + Fried Egg Sandwich w/Bacon & Arugula

A few weeks ago, we ventured to a wonderful little place called McEnally's Mercantile in Pinson, AL.  It's a great little store, and I hate that it took me so long to discover it.  Their website describes it as:  "McEnally’s Mercantile is a family-owned general store offering hardware, home & garden items, grocery, feed & supplies for those seeking locally made products, home-grown foods and DIY home & décor items."  

When we walked through the front entrance, we were immediately greeted by the inviting smells of farm-fresh local greens being sauteed in coconut oil with bell pepper, onion, tomatoes and topped with some of the best bacon you've ever had in your life...all being prepared by a local farmer.  After seeing the rows and rows of local produce, milk, butter, freezers of local meats and several aisles of organic products, I knew I had found my new favorite little place to shop.

I filled my cart with peppery arugula, farm fresh eggs from Bartlett Farms, leafy kale, tomatoes, beef, chicken, among other delicious finds.  The next morning, I flipped through a copy of my newest cookbook from Southern Living, Comfort Food Made Easy, and came across this egg-cellent brunch idea.  It was perfect - I could utilize the arugula, onions and eggs from our shopping trip the day before.  Yes, please!

The original recipe called for pancetta, but I substituted with crispy bacon.  I also made my own hollandaise sauce following THIS RECIPE.  The final results were sublime.  Brad and I were both sad when our last bites were gone...Seriously folks, this was plate-licking good!  Buttery, toasted bread is topped with vibrant arugula that's been lightly dressed with a mixture of red onion, parsley, olive oil and lemon juice.  Next, the bacon and fried egg are added, and the entire mountain of deliciousness is finished with a drizzle of hollandaise sauce and a sprinkling of sun-dried tomatoes.  OH MY YUM!

This cookbook has quickly become one of my favorites.  Southern Living magazine has been a long-time go-to recipe source for me, and this book is a great compilation of comforting dishes.  The recipes are truly easy and the book is packed with mouth-watering photos, which is a must for me.  You can find more info about the book HERE. 

If you'd like a copy of this great cookbook, please enter my rafflecopter giveaway below...It's super duper easy to cast your entry!  The winner will also receive a jar of LouAna Coconut Oil.  

Good luck, friends!  :)

IMPORTANT NOTE:  If you enter by leaving a blog comment, don't forget to click the "I Commented" green tab on the rafflecopter widget below.  If you don't, it will not count your entry.
 
a Rafflecopter giveaway

Fried Egg Sandwich with Bacon & Arugula
Adapted from:  Southern Living: Comfort Food Made Easy, Oxmoor House 2014

Ingredients:

• 4 (1/2-inch-thick) challah bread slices
• 2 tablespoons butter, melted
• 1 (0.9-oz.) envelope hollandaise sauce mix
• 1/4 teaspoon lemon zest
• 1 1/2 teaspoons fresh lemon juice, divided
• 2 cups loosely packed arugula
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup thinly sliced red onion
• 3 teaspoons extra virgin olive oil, divided
• 4 large eggs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 8 slices thick-cut bacon, cooked
• 2 tablespoons chopped sun-dried tomatoes

Directions:
1. Preheat broiler with oven rack 5 to 6 inches from heat. Brush both sides of bread with butter; place on an aluminum foil-lined broiler pan. Broil 1 to 2 minutes on each side or until lightly toasted.
2. Prepare hollandaise sauce according to package directions; stir in zest and 1/2 tsp. lemon juice. Keep warm.

3. Toss together arugula, next 2 ingredients, 2 tsp. olive oil, and remaining 1 tsp. lemon juice.

4. Heat remaining 1 tsp. olive oil in a large nonstick skillet over medium heat. Gently break eggs into hot skillet; sprinkle with salt and pepper. Cook 2 to 3 minutes on each side or to desired degree of doneness.

5. Top bread slices with arugula mixture, bacon slices, and fried eggs. Spoon hollandaise sauce over each egg, and sprinkle with tomatoes. Serve immediately.

#SaveTheBiscuit - Caramel Pecan Biscuit Bake

What do you get when you combine the ooey-gooey goodness of a cinnamon roll with the light and fluffy, melt-in-your-mouth amazing-ness of a buttermilk biscuit?

Well, this Caramel Pecan Biscuit Bake, of course.

My mouth is watering right about now, just remembering that wonderful first bite of this concoction.  You might be wondering what a "biscuit bake" is.  I had never made one, and really had never heard of one, until recently.  You basically make an easy biscuit dough and press it into the bottom of an 8x8 inch dish.  Next, it's topped with a heavenly mixture of yumminess, which in this case turned out to be melted butter, syrup, brown sugar, chopped pecans and plenty of cinnamon.  

Um, yes PLEASE!

I was surprised at how high the biscuit dough rose during baking.  I kind of assumed that the topping mixture would weigh it down a little.  Boy, was I wrong. 

The first bite is undoubtedly the best.  Trust me, you won't be able to let this cool long enough to allow each piece to come out of the baking dish in a perfect square.  It's wonderfully messy and seriously melts in your mouth.  The more it cools, the more it will hold its shape.

The weekend will be here before you know it, and that's the perfect time to treat your family to this incredible treat.  Weekend mornings always meant big home-cooked breakfasts around our house growing up.  My mom made mounds of scrambled eggs, grits, bacon, and bread of some sort - either biscuits or toast.  My dad would pile a mountain of grits and eggs onto his plate so high you'd only see the outside rim of his plate!  Thanks in part to this recipe, last Sunday morning was one of those blissfully lazy mornings that just make your heart smile.

This is the second installment of my #savethebiscuit series, in which I've partnered with the nice folks at White Lily flour.  This recipe is a really cool way to incorporate biscuit dough into your repertoire in a new and exciting way.  I'm already brain-storming ideas of what to top my next Biscuit Bake with...Oh, the possibilities!  Seriously...I'm sort of in love with the whole concept.

If you're looking for more breakfast recipe ideas, White Lily has a great selection HERE.

Bon Appetit, my friends!

Caramel Pecan Biscuit Bake
Source:  whitelily.com

Ingredients:
Crisco Original No-Stick Cooking Spray

Topping:
1/2 cup melted butter
1/2 cup Hungry Jack Butter Flavored Syrup
1/2 cup firmly packed brown sugar
1/2 cup coarsely chopped pecans
1  1/2 teaspoons ground cinnamon

Dough:
2 cups White Lily Enriched Bleached Self-Rising Flour
1/4 cup Crisco All-Vegetable Shortening, chilled
2/3 cup buttermilk
1/3 cup Pillsbury Whipped Supreme Cream Cheese Flavored Frosting
Instructions:
Heat oven to 400º F. Lightly spray 8 x 8 x 2-inch baking dish with no-stick cooking spray. Combine butter, syrup, brown sugar, pecans and cinnamon in medium bowl. Set aside.

Place flour in a large bowl. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Stir just until dough leaves sides of bowl.

Press dough into bottom of prepared baking dish with floured hands. Pour butter mixture over dough. Bake 15 to 18 minutes, or until dough rises and edges are golden brown. Place on cooling rack.

Heat cream cheese frosting in microwave safe bowl 15 to 20 seconds or until melted. Stir. Drizzle over biscuit bake. Cool 10 minutes. Serve warm.

#SavetheBiscuit ! A Buttermilk Biscuit Tutorial

How many recipes can you think of that only call for 3 ingredients, yet can evoke such special memories in the hearts and minds of so many southerners?  These days, we rely too often on fast food and frozen meals, that we sometimes forget how wonderfully comforting and easy things like biscuit-making can be.  Sure, you can buy frozen biscuits at the store, but there's just nothing quite like a hot, fluffy biscuit right out of the oven that you've made from scratch.  It's rewarding.  Plus, it's so much fun to teach the people you love how to make the perfect biscuit.  It's something that everyone should undoubtedly have in their arsenal, and a lot of people don't realize how dadgum easy it truly is.

Last weekend, my two adorable nieces spent the night, and on Sunday morning we hopped into the kitchen for a lesson in biscuit-making.  They were so excited, and it turned out to be quite the fun little adventure!  By the end of it, we were all covered in flour, but that was just part of the fun.  Upon first bite, they proclaimed - "Yum!  Let's make more!!"  I have to admit, that sort of enthusiasm in the kitchen warmed my heart.  It brought back all those memories that I have of making biscuits with my grandmother.  Maybe one day, they'll look back and remember learning to make biscuits for the first time with "Aunt Les."  :)

I'm so happy to be partnering with White Lily brand flour, as a White Lily Ambassador, on their mission to #savethebiscuit!  White Lily is a brand that I trust up and down, and I will not make biscuits with any other flour.  The reason is simple - Southern flours, like White Lily, are made from soft winter wheat, and therefore have much lower levels of protein.  This results in lighter, fluffier and more tender biscuits.   

Tips for Great Biscuits: 
1.  Always use COLD butter and buttermilk.  I've even started keeping my flour in the fridge, as well. 
2.  Work quickly while making the biscuits, so that the ingredients stay cold.  Once that cold butter hits the hot oven, it will create steam, which helps the biscuits rise higher.
3.  And most importantly - Use a gentle hand and do not over-mix.

Helpful Links:
White Lily has some great professional baking tips, which can be found HERE.   

If White Lily isn't sold in your area, you can order it online at either the Smucker's Online Store or Amazon.

So, without further ado, here are some photos of our flour-covered adventures in the kitchen.  Now, go grab someone special and share your new biscuit-making knowledge!

Bon Appetit, my friends! 

First, pour 2 cups White Lily self-rising flour into a large mixing bowl.

Next, add 1/4 cup COLD butter, cut into cubes.

Using a pastry blender or two forks, cut the butter into the flour until the butter is roughly the size of peas.

Learning to use a pastry blender :)

They were both such great little helpers!

When you're finished, it should look like this...the butter will be about the size of peas. 

Pour the cold buttermilk into the flour, and using a fork, very gently stir the mixture just until combined.

Stirring and mixing...

Lightly flour your work surface

And pour the dough out onto your prepared work surface

Gently knead the dough just 2-3 times, and pat down into a circle that's about 1/2 inch thick.

Biscuit-making is messy (but tons of fun!)

Next, cut biscuits using a floured, 2 inch biscuit cutter.  Be careful not to twist as you cut.  Place biscuits on a silicone-lined baking sheet, with sides touching.

Biscuit #1 is ready for the oven!

Is that not some major cuteness right there, or what?!?

Into the pre-heated 500 F oven they go for 8-10 minutes, or until golden brown.

Flour-covered adventures are some of the best. :)

The after-math.

Voila!  Enjoy right out of the oven with your favorite jam, jelly or honey. 

Classic Buttermilk Biscuits
Ingredients:  
2 cups White Lily self-rising flour  
1/4 cup COLD, salted butter, cut into cubes
2/3 to 3/4 cup cold buttermilk   
2 Tbsp melted butter

Directions:  
Preheat oven to 500 degrees F.

Line a baking sheet with a silicone mat or coat with no-stick cooking spray.
Pour flour into a large bowl.  Using a pastry blender, cut 1/4 cup cold butter into the flour until butter pieces are the size of peas.

Gently blend in buttermilk using a fork, just until dough begins to leave the sides of the bowl.  Do not over-mix!

Place dough onto a lightly floured work surface and very gently knead the dough 2-3 times, just enough to bring it together.  Do not over-knead. 

Pat or roll the dough until it is 1/2 inch thick.  Cut biscuits using a floured 2-inch biscuit cutter, being careful NOT to twist as you cut.  (This will seal the edges and prevent the biscuits from rising as high.)

Place the biscuits on the prepared baking sheet, so that they are almost touching.

Bake in the pre-heated oven for 8-10 minutes, or until golden brown.

While still hot, brush additional melted butter on the top of each biscuit.