Skinny Mini Pumpkin Blender Muffins {recipe, gluten free, dairy free}

I'm one that waits until October to start going full force pumpkin flavors.  It's hard to wait, but I feel apples and September need their glory moments too.  However, to be completely honest, I like to wait so I don't OD (overdose) on pumpkin before Thanksgiving.  Honestly, I'm not the only one who ODs on flavors or foods, right?   

Now that it's October I have already enjoyed the delicious Pumpkin Steamer at Starbucks (aka steamed milk with pumpkin), and made multiple batches of these Skinny Mini Pumpkin Blender Muffins. Mmmmm both are oh so delicious!  

These muffins are so yummy, gluten free, and has no processed sugars.  Add the fact that all you have to do is push a button on your blender to combine everything.  As my first grader and kindergartner would say, "Easy Peasy Lemon Squeezy." 
  

Skinny Mini Pumpkin Blender Muffins
Recipe: Alohamora adapted from instantloss.com
Active Time: 10 minutes
Inactive Time: 10 minutes
Servings: 2 dozen mini muffins with liners, 16 w/o liners. 

Ingredients: 
2 eggs, large
1/4 c.  maple syrup, grade A
1 tsp vanilla
3/4 c. oats (regular, quick, or steel cut)
1/3 c. canned pumpkin puree
1 1/2 tsp pumpkin pie spice (add up to 1/2 tsp more if you love it)
3/4 tsp baking soda
1/8 tsp salt

Directions: 

1. Preheat oven to 350 degrees and grease or line the mini-muffin tin. 
2. Add all of the ingredients, in the order listed, to your blender. 
3. Blend all of the ingredients until smooth. 
4. Fill each muffin approximately 2/3 full.  
5. Bake for 8-10 muffins or until a toothpick comes out clean. 
6. Store muffins in the refrigerator in an airtight container. 
7. Enjoy!

Happy Healthy Mini Pumpkin Muffin eating! 

Instant Pot Hard Boiled Eggs aka The BEST Way to Cook Eggs

Have you been on the fence about spending the $100 on an Instant Pot.  However, the ease with the way the shells come off, and the fact that it takes only 5 minutes to cook is reason enough to get an electric pressure cooker.

Cooking eggs with an Instant Pot is absolutely amazing.  Cooking eggs with an Instant Pot is so easy, so simple, so what you need.  

If you cook/hard boil eggs for a healthy snack, or if you just cook eggs once a year for Easter cooking it in an IP is the way to go.  Cooking 12 eggs perfectly, and having their shells come off easily, simply, and smoothly is the reason I sold my husband on why we needed yet another cooking appliance.

Sure, I love cooking applesauce in minutes, and I love how tender pork chops are (recipe coming soon), but hard cooked eggs... amazing! 

Instant Pot Hard Boiled/Cooked Eggs
Recipe: Alohamora
Active Time: 3 minutes
Inactive Time: 15 minutes
Servings: up to 12 eggs/1 dozen

Ingredients: 
1 c. water
12 eggs, at most

Directions: 

1. Place 1 cup of water in the bottom of your Instant Pot or electric pressure cooker.  
2. Place the pot rack, that came with the Instant Pot, in the bottom.  A picture of the rack is shown above.
3. Lay as many eggs as you want on top of the rack.  I was able to create a tight fit with 12 eggs. 
4. Seal your pressure cooker, and set your Instant Pot to Manual for 5 minutes on High Pressure.  
5. Once it reaches pressure and cooks for 5 minutes, let it naturally release for 5 minutes.  That means just let the pressure cooker cool on its own without touching anything for 5 minutes.  
6. After a 5 minute natural release do a quick release and then use tongs to remove the eggs and place them in a bowl of cool water for 5 minutes to stop the eggs from cooking.  If you let the eggs naturally release longer than 5 minutes, or if you don't place them in cold water the eggs will keep cooking and that is when you will get the green edging around the yolk.
7. Simply and easily remove the shells and enjoy.  
8. I love a simple deviled egg recipe, but this healthier version is delicious as well. Tho, egg salad is always amazing as well.  
9. Store cooked eggs in the refrigerator.  I prefer to keep the eggs in the shell cooked until ready to use or eat.  

Happy The Absolute Best Way to Cook Eggs Ever cooking and egg shell pealing! 


Don't the eggs look beautiful cooling after a quick cook in the Instant Pot. 

No Rise Cinnamon Rolls {gluten free}

When I have a 2 year old who always wants to "hep" aka help in the kitchen I need recipes that are easy to make and 2 year old sous chef friendly.

For the past 6 weeks I've been on doctor orders to be strictly gluten free.  I have Hashimotos, a thyroid auto-immune disease.  Even though, I tested negative for Celiac, the doctor told me that those with Hashimotos will often have a gluten sensitivity.

I'm not going to lie, these doctor orders have been tough.  I've been gluten free before, but being strictly gluten free is a game changer.

Just this week we went to Zupas, a favorite restaurant of ours for their soups, salads, and sandwiches.  Plus, my kids love the chocolate covered strawberries.  I got a salad thinking that would be an easy gluten free meal, but I was definitely wrong.  The workers had no way of knowing if the dressings were gluten free.  A salad without dressing is just depressing.  

With this diet change I've still wanted to make some of my favorite comfort foods.  I've made cookies, bread, and brownies; however, these No Rise Cinnamon Rolls have by far been my favorite.  

These cinnamon rolls are delicious.  Add the fact that they don't need any rise time makes this recipe a winner.e.  On this recipe, I've made them with a gluten free all purpose flour mix,with xanthan gum already in there, and organic all purpose unbleached flour.  This recipe is rare in the fact that you can use either flour and it tastes delicious (or so my husband said they both taste delicious).  

These No Rise Cinnamon Rolls are a little more dense than your normal yeast cinnamon rolls, but these yeast free cinnamon rolls only take 45 minutes of your time + baking time.  That alone is a game changer.  

With this recipe, anyone can make cinnamon rolls from scratch.  Yum!

No Rise Cinnamon Rolls - Yeast Free, Gluten Free
Recipe: Alohamora slightly adapted from Gluten Free on a Shoestring
Active Time: 45 minutes
Inactive Time: 25 minutes
Servings: 12 rolls

Ingredients: 
Rolls:
3 1/2 c. flour (gluten free all purpose flour or regular unbleached flour)
2 1/2 tsp baking powder
1/4 tsp salt
1/2 c. sugar
6 Tbsp butter, softened
2 eggs, beaten
1 c. milk, room temperature

Filling: 
1 c. brown sugar
2 Tbsp cinnamon, ground

Glaze:
1 c. powdered sugar
1/4 tsp vanilla
1-2 Tbsp milk

Directions: 

1. Preheat oven to 350 degrees and grease a 9x11 pan, or one a little larger like 11x13.  For gluten free, I used a coconut oil spray.  For regular flour I used a baking spray. 
2. In a stand mixer or medium to large bowl add the flour, baking powder, salt, and sugar mix it all to combine.  You can use a whisk, large fork, or your dough hook.  
3. Add the softened butter, beaten eggs, and the room temperature milk.  If you forgot to get your milk to room temperature you can microwave your cup of milk for 20 seconds to warm it.  
4. Using your dough hook, or stir to combine, the dough until it is mixed well, smooth,and not too sticky.  You can add a couple tablespoons of flour at a time until the dough is easy to handle and not sticky. 
5. Tear a piece of parchment paper that is approximately 12 inches long, aka I make mine just an inch or so longer than the length of a piece of paper.  This will make a 12x15 inch rectangle.  Add flour to the paper, and turn your dough out on the paper.  
6. Sprinkle some flour, a couple tablespoons, on top of the dough and on your rolling pin to prevent the dough from sticking while you roll it out.  Roll your dough out to the 12x15 inch rectangle aka, the size of the parchment paper under neath.  
7. In a small bowl, make the filling.  Use a fork or spoon to combine the 2 ingredients. 
8. Pour the filling out onto the dough and use the back of the spoon to spread the filling evenly out onto the dough.
9. Starting on the shorter side of the rectangle roll the dough away from your into a tight roll. 
10. Using a serrated knife slice the roll into 12 equal pieces.  I like to cut the roll in half, and then cut each half into half making fourths.  I then take each fourth and cut three rolls.  Cutting it this way allows me to easily cute 12 rolls. 
11. Place each roll into your prepared pan, picture shown above.  Your end pieces will look best if you place the uneven side down. 
12. Bake your rolls at 350 degrees for 20-25 minutes until you get a slight browning on the edges. 
13. Begin mixing the glaze when you pull the rolls out of the oven. In a small bowl, add 1 tablespoon of milk to the cup of powdered sugar.  Add about 1/2 a teaspoon at a time to the glaze, stirring between each addition, until your frosting glaze reaches your desired thickness.  I usually end up adding an extra 1/2 a tablespoon of milk so that the glaze can be drizzled from a spoon.
14. Once your rolls have cooled for a few minutes you can pour your glaze on and enjoy them warm.  These Yeast Free Cinnamon Rolls are the best warm. 
15. Enjoy! 
16. I like to cut all of the rolls and separate them to store them in an air tight container in the refrigerator. 
17. These cinnamon rolls, like most, are best warm.  If you are taking one of your leftover rolls from your fridge be sure to place it in the microwave for 30-45 seconds to warm thoroughly. 

  
Happy Yeast Free No Rise Quick to Make Gluten Free if you desire Cinnamon Rolls. Yummy! 

Homemade Churros {Easy}

I know Churros are more of a Cinco de Mayo type of party food, but for some reason when I think of Halloween and Fall I think of pumpkins and fried food goodness.  It's probably all of the State Fairs I've been to that have ingrained Fall with fried foods, but I'm not complaining.  It's delicious... and healthy, I know! 

Since, warm and delicious Homemade Churros sound good right about now, but let's be honest they sound good all of the time, I figured you needed this recipe pronto.  

Not too long ago we had a few friends over, made some fondue (slightly adapted this recipe from Mel's Kitchen Cafe), dunk marshmallows, fruit, and these warm churros in the chocolate fondue.  It was a good night with good friends and delicious food. 

Just so you know, Homemade Churros are far easier to make then I imagined.  They are actually easy to make.  You can totally do it, and you'll love them! 

Churros- Homemade
Recipe: Alohamora slightly adapted from AllRecipes
Active Time: 40 minutes
Inactive Time: 20 minutes
Servings: A lot, but varies on size of churros you make

Ingredients: 
1 c. water
2 1/2 Tbsp sugar
1/4 tsp salt
2 Tbsp oil (vegetable, sunflower, etc.)
1 c. flour

For Frying: 
1-2 qts peanut or canola oil 

Toppings:
1/2 c. sugar
1 tsp cinnamon

Directions: 

1. Over medium heat combine the water, sugar, salt, and oil.
2. Bring the mixture to a boil, and then remove it from the heat.  
3. Stir in the flour until the dough forms into a soft ball. 
4. Begin heating the oil to fry the churros.  You want the oil to reach 375 degrees and stay at that level.  Be warned that it will reach 375 degrees and keep heating if you don't turn down the heat, unless you have a fryer that keeps track of all of that for you.  If you are like me using a candy thermometer you will have to watch the temperature for the best frying. 
5. Fill a pastry bag, or the Dessert Decorator (this is what I used and it was so so easy) with the dough.  I used the 1M tip. 
6. Pipe strips of dough into the hot oil and fry until golden, I used tongs to remove the churros from the hot oil.  
7. Drain the fried churros on paper towels. 
8. Before serving combine the sugar and cinnamon together, and roll the warm churros in the toppings.  
9. Enjoy your warm churros plain, or dip them in fondue.  Either way you enjoy them they are delicious. 
10. Churros are best eaten the same day made, but you can store them in an airtight container and reheat them in the microwave for 8-10 seconds on high.   

Happy Homemade Churros, that are actually easy to make, eating! 

      

Chocolate Protein Waffles {30 Minutes}

Happy Friday, which means it is almost the weekend.  Yay!  The weekends, hopefully when you aren't running out to the soccer fields or baseball diamonds, are full of lazy mornings, waffles, pancakes, and basically more than just a protein shake or bowl of cereal.  

I love the weekends, and I love waffles.  It doesn't hurt that I have an awesome Texas shaped waffle iron.  Who wouldn't want to cook waffles with this awesome iron?!   

I love a good light and fluffy waffle, but I also love eating healthy.  This Chocolate Protein Waffle is a great compromise.  I can feel good about eating these healthier waffles packed with protein, and I can still enjoy a fun weekend breakfast.

It doesn't hurt that these waffles are quick and easy to make.  It's all a win.  

Chocolate Protein Waffles
Recipe: Alohamora adapted from Flavcity
Active Time: 10 minutes
Inactive Time: 20 minutes
Servings: 4-6

Ingredients: 
1 c. flour
3 Tbsp cocoa
1 tsp baking powder
1/2 tsp salt
2 eggs
2 Tbsp sugar
2 Tbsp butter, melted
1 tsp vanilla
1 c. chocolate protein shake 
or
 2 scoops chocolate protein shake powder and 10 oz milk/almond milk mixed together

Directions: 

1. Begin heating up your waffle iron. 
2. In a medium bowl mix the flour, cocoa, baking powder, and salt together.  Form a well in the middle. 
3. In a cup or small bowl mix the eggs and sugar together.  Pour the egg mixture into the well. 
4. Add the butter and vanilla to the well. 
5. Add the protein shake.  If you are using protein powder, mix the powder and milk/almond milk together before adding it to the well in the medium bowl. 
6. Mix everything together until mostly smooth.  You may have a few clumps still. 
7. Spray the heated waffle iron with a cooking spray and pour about 1/4 cup, or more depending on your waffle iron size and cook until your desired level.
8. Enjoy!  
9. Serve the waffles hot with butter, syrup, whipping cream, or whatever toppings you desire.  
10. Store waffles in the refrigerator in a Ziploc bag or airtight container.  I also store the waffles in the freezer in a Ziploc bag and take 1 waffle out at a time and cook it in the toaster.
11. Frozen protein waffles make the weekday mornings go a lot smoother.   

Happy Chocolate Protein Waffle eating!

Bacon Butternut Squash Spinach Frittata {Gluten and Dairy Free} {30 Minute Meal}

Now that I have a kid in school, and we have dance, swimming lessons, soccer practice, and doctor appointments after school life is busy.  I once thought that when my kids were all in school life would be a little easier, and I could go back to working full time.  However, now I am starting to realize that life with 3 young kiddos all at home with no extra activities may have been a tad easier than what is to come .

Though, maybe I'm just forgetting how crazy it is to have kiddos tugging at your feet plus one needing to be held all while trying to make dinner.  I could also be forgetting how working full time, training for a marathon, and trying to have a social life can be busy as well.   

Okay, so maybe life in general is crazy and busy.  We all, no matter what stage of life we are in, need to have quick, easy, and healthy meals.  That is where this Bacon Butternut Squash Spinach Frittata comes into play to save to the day, or at least healthy home cooked dinner, for us all to feel a little less hagrid and stressed. 

I also love that a frittata is a crust free, carb free, gluten free version of a quiche, and my family loves quiches.  It really is a dinner win.   

Bacon Butternut Squash Spinach Frittata
Recipe: Alohamora
Active Time: 15 minutes
Inactive Time: 15 minutes
Servings: 4-6

Ingredients: 

2 tsp olive oil
2 cloves garlic, minced
1/4 c. onion, diced
1 1/2 c. spinach, chopped
1/4 c. bacon, bits or cooked bacon diced
1 1/2 - 2 c. butternut squash, diced
7 eggs, large
1/4 c. water
Dash salt/pepper

Directions: 

1. Preheat oven to 400 degrees. 
2. Add the olive oil to a large, oven proof pan, over medium to low heat. 
3. Add the garlic, onion, spinach, bacon, and butternut squash to the pan and saute it all for 5-7 minutes, or until the squash is browned and softer.  You don't need it all the way cooked.  If you are using leftover roasted butternut squash, do not add the squash until just before adding the eggs.  If you are using cooked butternut squash you only need to saute the vegetables until the onions are transparent.
4. Add the eggs and water to a large bowl and mix until frothy.  Add a dash of salt and pepper to the eggs.  Don't add too much salt, unless you are omitting the bacon for vegetarian purposes.
5. Pour the eggs into the pan, stir until the ingredients are all evenly distributed, and cook in the pan for 5 minutes. 
6. Place the pan in the preheated oven for 10-15 minutes until the edges are browned slightly and the eggs are cooked and set.  
7. Pull the pan out of the oven, serve, and enjoy hot, warm, or cold. 
8. Store leftovers in the refrigerator. 

Happy Delicious, Quick, and Easy to Make Fall Frittata eating!    

Ron Weasley's Apple Pie Smoothie- No Sugar Added {Healthy} {Gluten/Dairy Free}

Ron Weasley is known for wanting to just eat and eat.  The food at Hogwarts may be his absolute favorite thing at school.  In Harry Potter and the Order of the Phoenix, the 5th year/book Ron is sitting in the Great Hall eating as usual.  Harry Potter is upset with Professor Umbridge (which to be honest, I hated that woman) and comes into the Great Hall to vent.  Hermione convinces Ron and Harry to leave as to not put on a show and make things worse; Ron begrudgingly puts his apple pie down follows them out.

If the House Elves had made this Apple Pie Smoothie he'd be able to take this healthy, no sugar added, diet friendly apple pie to go.  

Healthy Apple Pie Smoothie- No Sugar Added 
Recipe: Alohamora 
Active Time: 5 minutes
Inactive Time: 0 minutes
Servings: about 2 1/2 cups

Ingredients:
1 c. almond milk, unsweetened original
1/2 sweet potato (or 1 small sweet potato) cut in chunks
1/2 green apple, remove the core
1 medjool date, pitted
1/4 tsp cinnamon
1 c. ice

Directions: 

1. Place the ingredients in the order listed in a good blender.  We have a Blendtec, but I know there are other awesome blenders out there.  Be sure to remove the pit of the date.  That pit is brutal; don't try to put it in your disposal either. 
2. Blend until smooth. 
3. Enjoy! 

Happy Harry Potter Week, and Happy Healthy Apple Pie Smoothie drinking! 

Cornbread Waffles {Easy}

I had a co-worker tell me that anytime she and her husband go to a party where chili will be served they bring their waffle iron to make Cornbread Waffles.  

I had never thought of such deliciousness, but that night after work I made Skillet Chili and quickly made some Cornbread waffles to go with it.  B/c my life is so awesome I have the opportunity to hold my 15 month old while cooking.  It makes things really easy and convenient. ;)  Though, I am sure one day i'll miss not being able to hold a baby. Now, if I can make this dinner in under an hour, basically one handed, then you can totally whip this up any day of the week including weeknights.  

The awesomeness of Cornbread Waffles is that it gives the cornbread a slight skillet taste when cooked a little longer in the waffle iron.  I love the skillet slight crunch under chili and when you add a fried egg on top of it all you really get a wow.  However, the deliciousness of Cornbread Waffles doesn't end there.  You can enjoy these waffles with butter and syrup for breakfast, too.  The versatility is fantastic.  

Of course, I'll still make my Light Buttermilk Waffles and my Awesome Cornbread, but it is fun to have variety.  I'm a fan of Cornbread Waffles.  

Cornbread Waffles

Recipe: Alohamora 

Active Time: 20 minutes

Inactive Time: 30 minutes

Servings: About 12 (4 inch) waffles   

Ingredients: 

1/2 c. cornmeal
1 1/2 c. flour
2/3 c. sugar
1 Tbsp baking powder
1/4 tsp salt
1/3 c. oil (I prefer sunflower oil)
3 Tbsp butter, melted
2 eggs
1 c. milk
1/2 c. buttermilk

Optional Toppings: butter, maple syrup, chili, fried egg, etc.

Directions: 

1. Preheat your waffle iron and have olive oil or cooking spray near by. 
2. In a medium bowl mix the cornmeal, flour, sugar, baking powder, and salt together with a fork, whisk, or spoon.  
3. Make a well in the middle of the dry ingredients.  
4. Add the oil, butter, eggs, milk, and buttermilk into the center of the well. 
5. Stir the wet and dry ingredients together until they are combined well.  The batter may be a little runny, but don't you worry about that.  Trust the recipe.  
6. Pour 1/4 cup of the batter (or whatever amount works best for your waffle iron) into the heated waffle iron. 
7. Cook your waffles one at a time to your desired doneness.  I like it a little darker for the skillet cornbread flavor, but my husband likes a lighter cornbread waffle.  Use a fork or whichever tool you desire to remove the waffle from the iron and repeat until the batter is gone.  
8. Enjoy your waffles warm with butter, plain, under chili, with a fried egg, or topped with syrup. It's delicious whichever way you choose.  Just enjoy it!
9. Store leftover cornbread waffles in a ziploc bag in the fridge for 3 to 5 days. 

Happy Cornbread Waffles eating! 

Homemade Pumpkin Doughnuts {Baked}

Pumpkin Donuts or Doughnuts.  How do you spell it? If I am correct both spellings are correct. 

Now these baked doughnuts are absolutely delicious, with the perfect amount of pumpkin, and the perfect treat or acceptable breakfast.  You can dust the warm doughnuts with cinnamon and sugar, or add a maple cinnamon glaze/frosting to cooled doughnuts.  Both are amazing, or at least everyone I know who has tasted them have thought so.

Pumpkin Doughnuts
Recipe: Alohamora slightly adapted YourCupofCake and LiveWellBakeOften
Active Time: 25 minutes
Inactive Time: 30 minutes
Servings: 18 donuts

Ingredients: 
3/4 c. sugar
3/4 c. brown sugar
1/2 c. oil (sunflower, vegetable, canola)
3 eggs, large
1 (15 oz) can pumpkin puree
1 tsp vanilla
2 c. flour
1 3/4 tsp baking powder
1 tsp salt
3 tsp pumpkin pie spice

Sugar Dusting
1 c. sugar
4 1/2 tsp cinnamon

Maple Glaze/Frosting
1 c. powdered sugar
1/2 tsp cinnamon
1 Tbsp maple syrup
1 Tbsp milk

Directions: 

1. Preheat oven to 360 degrees and grease and flour or spray with a baking spray a doughnut baking pan. 
2. In a stand mixer or a medium to large bowl mix the sugars, oil, eggs, pumpkin puree, and vanilla until everything is thoroughly combined. 
3. Add in order the flour, baking powder, salt, and pumpkin pie spice to the bowl and mix until everything is well combined.
4. Using a spoon or a piping bag fill the doughnut cavities in the pan about 3/4 full, and bake the doughnuts for 10 minutes or until a toothpick comes out clean.
5. If you are eating the doughnuts soon after baking dust your doughnuts with the cinnamon sugar mixture and enjoy.  You want to sugar the doughnuts when they are hot and fresh from the oven. However, if you are making these doughnuts the night before eating them you would do better to frost the doughnuts.  If you sugar the doughnuts and then let them sit overnight the sugar will get absorbed into the warm doughnut.  They will still be delicious, but you lose the sugar coating effect.
6. I like to mix the sugar and cinnamon in a medium Pyrex casserole dish almost 11x13 in size with a fork, and then dump the hot doughnuts straight out of the pan into the cinnamon and sugar dish.  Use a spoon to cover the doughnuts with the sugar mixture.  When completely covered put the donuts on a cooling rack on top of a cookie sheet to cool completely or eat right away. 
7. Mix the glaze/frosting ingredients in a small bowl or cereal bowl until smooth.  Add more or less milk depending on the thickness of the glaze.  
8. To frost the doughnuts dunk the top of the cooled doughnuts into the glaze and then set it on a plate or a cooling rack until ready to eat.  
9. Enjoy!  
10. Store doughnuts in an airtight container on the counter or in the fridge. 

Happy absolutely delicious Pumpkin Doughnut eating! 

       

Easy Raspberry Syrup/Sauce {Allergy Free}

I love when fruit is on sale for cheap.  Don't we all?  I end up buying A LOT of fruit; it doesn't even matter what it is.   I've always had a problem with portion control, but if it's cheap, looks good, and a fruit I'm getting it. 

Having a bunch of fruit in the house isn't a bad thing, but if you have too much it is easy for the fruit to go bad.  That's when homemade jams, syrups, and sauces come into play.  

From a recent fruit purchase I had a TON of raspberries that were starting to go soft and squishy and not look too appealing in the fridge.  They were still good so there was no way I was throwing them away; I needed to use them.  That's when I decided to make this amazing, homemade, from scratch, Raspberry Syrup that is simple, easy, and fast to make.  Plus, it tastes absolutely delicious on anything and everything! 

We've been enjoy this syrup on French toast, pancakes, waffles, brownies, chocolate pound cake (recipe coming soon:), ice cream, and so much more.  This sweet and tart syrup naturally compliments chocolate perfectly, and tastes amazing on anything breakfast related we've come across.  My kids have been enjoying far too much of it, aka they are gobbling it up too quick and not leaving enough for me.  I guess, I will just need make some more.

This Raspberry Syrup is honestly my new favorite sauce.  I mean I love this Buttermilk Syrup, but when I want something fruity, lite, and not too sweet I definitely grab this deliciousness.

Raspberry Syrup/Sauce
Recipe: Alohamora slightly adapted Taste of Home
Active Time: 25 minutes
Inactive Time: 30 minutes 
Servings: 2 cups

Ingredients: 
2 c, raspberries
1 3/4 c. water
1/3 c. sugar
2 Tbsp cornstarch
1 1/2 Tbsp cold water

Directions: 

1. In a medium pot over medium heat bring the raspberries, 1 3/4 cups of water, and sugar to a boil.  Stir every now and again.  Reduce heat, and simmer uncovered for 30 minutes. 
2. Mash the raspberries mixture, or use an immersion blender to puree the mixture.  I poured the mixture into a small bowl/measuring bowl to puree it with my immersion blender.  If the raspberry mixture is too thick add some water; add as much as it takes to get to 2 cups of sauce.  
3. In a small mug or ramekin mix the cornstarch and 1 1/2 tablespoons of cold water to form a paste.  
4. Stir the cornstarch paste into the pureed raspberry mixture that is back in the pot.   
5. Over medium heat bring the syrup to a boil stirring constantly.  Cook it for 1 minute. 
6. Remove the syrup from heat and pour it into a pint jar or container of your choice.  
7. If the syrup again is too thick you can add up to 1/3 cup of water to bring the syrup up to the lip of the jar and stir to combine it all.  
8. Enjoy the raspberry syrup warm or cold.  When jar is cool you can cover the syrup and place it in the fridge.  
9. Store leftovers in the refrigerator. 

Happy Raspberry Syrup drizzling, eating, and enjoying!

Savory Cheddar Bacon Waffles

We're big fans of BFD, Breakfast for Dinner, but I am sure we are not alone in that matter.  Every once in a while I ask my kids what they want for dinner and they give me an answer different from cereal. 

This last week I asked my kiddos what they wanted for dinner and they said waffles.  I obliged their request, but I did what I often do.  I experimented.  This little experiment turned out quite fabulous that I had to make them several times just to be sure of it's deliciousness.  

I think my favorite part of these Savory Cheddar Bacon Waffles is the crispy cheese edges on the waffle.  However, my husband just loves the combination of flavors.

You must make these waffles for your next BFD. 

Savory Cheddar Bacon Waffles

Recipe: Alohamora adapted from Chow.com

Active Time: 5 minutes + cook time

Inactive Time: 0

Servings: 8-10 4 inch waffles

Ingredients: 

1 c. flour

1 tsp baking powder

1/2 tsp salt

1 egg, large

1/2 c. buttermilk

1/2 c. and 1 Tbsp milk

1/4 c. butter, unsalted and melted

1 c. cheddar cheese, shredded

1/4 c. bacon bits

Directions: 

1. Preheat your waffle iron, and spray a cooking spray on it to prevent sticking. 
2. In a small to medium bowl add the dry ingredients and whisk it all together with a fork. 
3. Add the egg, buttermilk, milk, and butter to the dry ingredients and stir it with a fork until it is well combined.  
4. Finally, add the cheese (the sharper the cheese the better I think) and bacon to the batter and mix until it is well combined. 
5. Pour 1/4 cup of batter on your preheated waffle iron and cook until it is cooked and reaches your desired crispiness. 
6. Enjoy! 
7. Store leftovers in the refrigerator. 

Happy Savory Cheddar Bacon Waffles eating!