Brown Sugar Doughnut Batter Waffles

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I woke up this morning craving doughnuts. But since we moved, it’s about a 20 minute drive to the closest doughnut shop. Yes, I live in the absolute middle of no where. No doughnut shop!

So I got online and googled “doughnut recipe.” I then saw The Kitchen Magpie’s post for Mini Doughnut Waffles and my mouth started to water. How could I pass up a combination of two of my favorite breakfast foods? I just couldn’t. And because I had (nearly) all the ingredients called for in the recipe, I rolled out of bed, pulled out the stuff, and had at it in my kitchen.

I replaced the white sugar for brown sugar. And then I noted down on my shopping list I need more white sugar.

simplyeggcellent_logo1I was also hoping I’d be able to find a roundup to submit my version of these doughnut waffles to. Bealleau Kitchen used to be the host of Random Recipes, which I participated in all the time. After many months of successful roundups, Dom retired the roundup. He started a new one though, Simply Eggcellent. I’ve been meaning to join along, but my blogging had tapered off. So this is my first submission to his new roundup! July’s Simply Eggcellent focused on breakfasts. Though I had something else planned to submit, who knows if I’ll actually get around to making it.

What’s exciting about eggs in the kitchen, is they get hidden in so many different foods. You can scramble them, fry them, or do something where they’re obvious, or they can be the binding element in your batter!

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Also, I learned about this other roundup called Breakfast Club. Breakfast Club is hosted by Made With Pink and Maison Cupcake. These yummy waffle/doughnuts will be shared there too!

I made far too many for the two of this morning, so the rest will be frozen so Matt can throw them in the oven to warm up while I’m out of town.

Brown Sugar Doughnut Batter Waffles
(original source)

Ingredients
For The Batter:
1 cup brown sugar
4 tsp baking powder
1 1/2 tsp salt
1/2 tsp pumpkin pie spice
2 eggs
1/4 cup melted butter
1 cup skim milk
3 cups all-purpose flour

For The Topping:
1 tbsp ground cinnamon
1 cup brown sugar
1/2 cup melted butter

Directions

1. In a large bowl mix together the sugar, baking powder, salt, and pumpkin spice. Add the eggs, melted butter, and milk and stir to the sugar mixture.

2. Slowly stir in the flour. Mix the flour into the sugar mixture with a wooden spoon, until there are no dry spots of flour left.

3. Warm up your waffle maker and spray with cooking spray.

4. Once warm, place the batter in the middle of each waffle space. The dough will be sticky and thick. It will not spread out like a traditional waffle. My batter was spooned into the waffle maker in portions of about one heaping tablespoon each.

5. Cook for about 3 minutes, or per your waffle maker’s instructions, until the waffles are golden brown.

6. Let the waffles cool.

7. Stir together the sugar and cinnamon for the topping. Dip each waffle in the melted butter and then the sugar-cinnamon mix. Let set for about 5 minutes.

* this made about 12 waffles
* this recipe is also shared with Small Victories Sunday

Asian Noodles with Asparagus, Mushrooms, and Tofu

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Sometimes I have problems with movies with subtitles. Eat Drink Man Woman provided me some trouble in that regard with paying attention. I kept seeing food, but I hardly followed the story line. Because of that, I can’t tell you what the movie was about.

Why am I talking about the movie though? Because this month’s Food n’ Flix hosted by Kahakai Kitchen features this movie. To participate I made some Asianesque noodles. Perhaps not the most inspired dish this month, but at least I’m participating? That’s more than I can say from the last few months.

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Asian Noodles with Asparagus, Mushrooms, and Tofu

Ingredients
12 oz ramen noodles (without the spice packets)
12 oz firm tofu
2 tbsp vegetable oil, divided
12 oz mushrooms, sliced
4 garlic cloves, minced
3-inch piece of ginger, minced
1 tbsp mirin
4 green onions, cut into 1 inch pieces
1 lb asparagus, with fibrous ends removed cut into 3 inch pieces
3 tbsp soy sauce
4 tbsp soy sauce
2 tbsp sesame seeds
pinch of red chili flakes

Directions

1. Heat 1 tbsp oil in a cast iron skillet. Once sizzling hot, add the tofu and cook 2 minutes per side. Remove and place on a plate.

2. In a pot, bring salted water to a boil. Add the ramen noodles and cook per package directions. Drain and set aside.

3. In the cast iron skillet, add some more oil. Add the mushrooms, ginger, and garlic. Cook for 5 minutes, stirring occasionally. Pour the mirin on top. Pour into a large bowl.

4. Add some more oil to the skillet. Cook the green onions for 2 minutes and place in the large bowl with the mushrooms. Then cook the asparagus in the skillet for 2 minutes. Place in the large bowl.

5. Add the noodles, tofu, soy sauce, sesame oil, sesame seeds, and chili flakes to the vegetable mixture. Toss to combine.

* serves 4
* Besides Food ‘n Flix, this dish is also shared with Delicious Dish Tuesday

Shrimp Pasta with Spinach Sauce Topped with Crispy Brussels Sprouts

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I didn’t really know what I was making when I was making dinner tonight. I had three recipes in front of me, that somehow morphed into one dish. It all worked together very well. I had the pasta, a dipping sauce for the shrimp, the shrimp and tomatoes, and the brussels sprouts all separate. I took a step back and realized this dish would be perfect as a pasta dish (instead of having the pasta on the side.) And I was right.

Had I known I was going to do this, I would have thickened the spinach sauce up a bit – but the flavors were all great.

Though this was not the dish I had intended to make for this month’s Pasta Please, I figured I should share it, because as life seems to prove time and again, I’m bad at getting blogs done. So if I have something that qualifies, I should get it in!

Pasta Please is a fun monthly roundup, hosted by Tinned Tomatoes, but this month at SliceOffMe.

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Shrimp Pasta With Spinach Sauce Topped with Crispy Brussels Sprouts

Ingredients
8 oz dried spaghetti noodles
juice from 1 lemon
2 tbsp olive oil
2 garlic cloves, minced
1 lb uncooked shrimp, deveined and peeled
1 lb Brussels sprouts
olive oil, enough to fry the brussels sprouts
1/4 tsp crushed red pepper flakes
2/3 cup baby spinach
2 green onions, sliced
1/4 cup plain Greek yogurt
2 tsp milk
1 tsp cider vinegar
1 tsp Dijon mustard
12 cherry tomatoes, cut in half
salt and pepper to taste

Directions

1. Bring a pot of salted water to boil. Once boiling, add the pasta and cook per the box’s directions. Drain and set aside.

2. When the pasta is cooking, whisk together the lemon juice, olive oil, and garlic. Add the shrimp and set aside for at least 10 minutes.

3. To prepare the Brussels sprouts, trim the stems. Peel back and separate the leaves of the Brussels sprouts. Line a baking sheet with paper towels. In a cast iron skillet pour in the vegetable oil to sufficiently cover the bottom. Heat until sizzling. Add the Brussels sprouts leaves and fry, flipping continuously so they don’t burn. Once they have browned and begin to fold, remove them from the skillet with a slotted spoon and place on the lined baking sheet.

4. In a blender or food processor combine the spinach, green onions, yogurt, milk, vinegar, mustard, and 1/4 tsp of salt. Process until smooth.

5. Place the drained Brussels sprouts leaves in a bowl and toss with red pepper flakes, and salt and pepper to taste.

6. Heat a skillet with Pam over medium heat. Cook the shrimp and cherry tomatoes, for approximately 3 minutes or until the shrimp are no longer pink.

7. Toss the pasta with the sauce, shrimp, and tomatoes. Sprinkle the Brussels sprouts leaves on the top.

* serves 4
* Besides Pasta Please, this dish is being shared with Small Victories Sunday

Blueberry and Chocolate Banana Bread

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Um…. Hello? Hello out there? Can anyone hear me? I have fallen off the world of blogging for nearly two months. I’m not sure what happened except life just kept going. I’ve been working nonstop, because I still have 11 days left until I’m off of my probationary period at work and can actually take time off. I’m taking time off this month to travel to Ohio to see family.

In the last two months I’ve been in trial about every other week, got new privileges at work (which don’t really equate to a promotion, because that’s not how it works – but I can now handle more serious cases,) and I moved into a new house. I’m still renting and I’ve downsized significantly. I was paying nearly $1200 a month for the house I was in, which realistically isn’t that much money for the size of house we were in, but I was just spending more than necessary. I mean, we didn’t really need a house that big for the two of us and our cat. So we are saving $300 a month now, but my kitchen is significantly tinier. I’m trying to come up with ways to maximize the storage, because there isn’t much shelving. We already bought something to use as a pantry for the food, but oh my god, I have so much kitchen stuff. There were more boxes of kitchen stuff that we moved than anything. Is that embarrassing?

We officially moved on the 20th, but then we had to clean out the old place and I got busy at work . . . and we hadn’t gone grocery shopping. We finally went today, so I decided to take this as a new start.

I will post in my blog again.

I will also try to lose weight again.

Today’s food won’t help with the weight loss . . . but at least I’m posting in my blog?

One of my favorite challenges continued in my absence (because apparently the world continues even when I don’t!,) and this month I decided I would play again. Given chocolate is my downfall in life, I decided it would be the most likely challenge for me to actually do. So I used the oven in my house for the first time today and found a recipe that combined blueberries and chocolate for We Should Cocoa. This banana bread is so moist and filled with such yummies. My boyfriend took a bite and exclaimed, “This is the best banana bread I’ve ever had!” So there it is. I’m back and I have banana bread.

I had to make a few variations from the original recipe, because I thought I had sugar? But I don’t? Or it’s still packed? I don’t know. I made it work with powdered sugar and it came out just fine.

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Banana and Chocolate Banana Bread
(original source)

Ingredients
1/2 stick of butter, softened
3/4 cup powdered sugar
2 large eggs
4 bananas, mashed
3 oz semi-sweet chocolate chips
1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries

Directions

1. Preheat the oven to 350 and grease a loaf tin.

2. Cream the butter and sugar together until fluffy. Add the eggs one at a time, fully mixing them into the butter.

3. Add the banana and chocolate and mix with the butter.

4. Sift the dry ingredients together and mix them with the wet mixture until just combined. Stir in the blueberries, making sure not to break them.

5. Spread the batter into the loaf tin and bake for 60 minutes. Remove from the oven and let stand for 20 minutes before slicing.

* makes 1 loaf
* besides We Should Cocoa, this dish is also being shared with Small Victories Sunday