I love waffles almost as much as I love pancakes. I especially love whole wheat waffles because they act as a great complex carbohydrate that keeps me feeling full longer. Eating carbohydrates in the morning sets your body up to have a lot of great energy for the morning and afternoon. Eating carbohydrates also ensures that your body burns exactly what it’s supposed to: stored carbohydrates and fat. If you skip breakfast, your body actually gets tricked into storing fat instead of burning fat because it views the lack of food consumption as a “threat.” As a result your body stores fat (think your body’s very own rainy day fund) for the impending tough times ahead. Not only does your body store fat, it uses protein from your muscles for fuel instead. Using your muscles for fuel leads to muscle break down. Never good. If you eat the right kind of carbohydrates, you’re actually doing your body a favor and setting yourself up for great results in the gym. Simple carbohydrates (think white sugar, breakfast pastries, white bread etc.) are the enemy–they spike your blood sugar and when eating them in excess, encourage your body to pack on the pounds. No bueno. So no more feeling guilty about ingesting the right kind of carbohydrates–complex carbs are the good guys.
Anyway, these waffles definitely do the job of keeping you full because they are super hearty–seriously, I only eat one and I am satisfied for hours. If you’re not sold on eating just whole wheat waffles or if you don’t think that you’ll like the taste, I have a few alternative suggestions for you. If you add a few tablespoons of orange juice to the whole wheat batter, the orange juice actually cuts down on the classic nutty taste (I absolutely love this taste though). Don’t worry though, you can’t actually taste the citrus flavor. If you don’t have orange juice and are still nervous, you can always just substitute half all purpose flour until you are feeling more brave. I hope you enjoy them!
Recipe adapted from King Arthur Flour
- 1 1/2 cups whole wheat flour–I used King Arthur Flour 100% Whole Wheat
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar–I’m sure sugar or agave would work equally as well
- 1 large egg
- 1 1/2 cups lukewarm milk–I microwave mine for about 30-45 seconds to get the chill off
- 1/3 cup canola oil–I usually make substations to keep oil out of my recipes, but keeping the oil in this recipe is actually kind of a must if you enjoy crispy waffles. It’s the secret to getting them crispy and not soggy. I’m sure you could reduce it to a lower amount, but I haven’t really messed with the amount yet
- 1 teaspoon cinnamon
- 2 teaspoons of quality vanilla
- Add a splash of orange juice if you want to reduce the nutty flavor
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I absolutely adore pancakes. I especially love whole wheat ones because of the nutty flavor the whole wheat flour imparts. This pancake recipe is so simple and so delicious you’ll never buy boxed pancake mix again. I’ve tested a lot of recipes, being a huge pancake aficionado, but have been using this particular recipe exclusively for the past 5 years or so. I have no idea where I found it either because I literally had it scribbled on a torn piece of paper before I memorized it. These pancakes really lend themselves to creativity–I sometimes sprinkle pumpkin pie spice into the batter, add chocolate chips, or even splash apple cider into the batter in the fall. I always add cinnamon and vanilla to my pancake batters because those two flavors always register as comfort food for me.
The pancakes are so tall, light, and fluffy. All of the key factors in a fabulous pancake. If you’ve never made from scratch pancakes before, you’ll be glad you tried these. I serve mine with Maine Blueberry Syrup…it is the best! Real syrup is such a great investment compared to the artificial counterpart–for me it really does make all the difference in the world. These really are the best pancakes I’ve ever tried–I hope you love them as much as I do!
Makes 6 Medium Pancakes–Family greater than 3, I’d recommend to double the recipe
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup whole wheat flour (I used King Arthur’s) or all-purpose flour if that’s all you have
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 tsp of vanilla
- A generous sprinkle of cinnamon or pumpkin pie spice
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The first time I ever tried Molten Chocolate Lava Cake was when Matt and I were celebrating our engagement at Fleming’s restaurant in 2010. I was determined to figure out how to make it because it was so freaking good. I have found a delicious recipe that is sure to please everyone (plus it’s super easy to make! Most of the work is done in the microwave!). If you’ve never had Molten Chocolate Lava Cake you are definitely in for a treat. It’s like a warm, chocolately, gooey doughnut like cake. It’s pure amazingness.
I’ve made a few minor additions to the recipe that I feel make something fantastic even more delicious. I usually serve my Lava Cakes with a small scoop of ice cream, fresh fruit, and a little whipped cream. Cooking time varies a little bit depending on what sized ramekins you decide to use. I’ve made 6 smaller ones and 4 larger ones–just keep an eye on the cakes the last few minutes of the cooking time to make sure you don’t over cook them. They should be soft in the center but set on the outside (slightly pulling away from the ramekin). To invert them on a plate–let them cool slightly put plate on top of ramekin and invert both together. Lightly tap on the bottom of the ramekin and the cake will fall right out (of course make sure to liberally spray each ramekin with cooking spray!). Enjoy!
Light and airy. They are sooo good.
- mmmmm. look at all the delicious gooeyness.
These are perfect for any special occasion:)
Recipe adapted from brandielle
- 4 pieces (squares) Semi-sweet Baking Chocolate
- ½ cups Butter
- 1 cup Powdered Sugar
- 2 whole Eggs
- 2 whole Egg Yolks
- 6 Tablespoons Flour
- 1 tsp Vanilla Extract
- A sprinkle of Cinnamon
- A pinch of Salt Read the rest of this entry
Matt informed me last night before we went to bed that he had a serious craving for french toast. I prefer pancakes–and have an amazing recipe that I’m sure will make an appearance soon–but I agreed to make some for him. I think french toast has a narrow window to get it right or make it not so tasty. I may be the only person on the planet that believes this, but for me it’s so true. Here’s my reasoning–sometimes when you order out at restaurants, your french toast isn’t delivered to your table in the light yet slightly crisp delicious form. Instead it’s delivered tasting as what I describe as–eggy. There’s that whole outside layer that resembles more of a fried egg than french toast. It kind of makes me gag just thinking about it. Fried eggs and I don’t have the most friendly relationship. I sometimes find them slimey and unpalatable. Maybe this experience was my entire reason for transforming into more of a pancake girl.
Anyhow, I woke up before Matt this morning and was able to sneak into the kitchen without disturbing him. I decided on french toast sticks mainly because I just purchased this awesome bread cutting knife from Crate & Barrel. It’s called the PureKomachi 2–I think it usually goes for something like $11 bucks, but I got it on sale for $3. Score. I’m like a man with electronics when it comes to kitchen gadgets–I want to use them ASAP. It works great by the way…highly recommended if you find yourself in C&B this week…
Since I’m so anti-french toast I wanted to create something a little bit different–and I totally think I nailed it.
- 100% Whole wheat bread–or your favorite french toast making bread. I used 6 slices–each slice makes 2 french toast sticks if you cut them the long way.
- 2 eggs
- Vanilla Extract
- Almond Extract
- Powdered Sugar for dusting