My waffle obsession really started just before Jason and I were married. As a gift, my Grandma Joan gave us what we call a “waffle stick maker” that basically makes waffles in individually little sticks. Suddenly we were whipping up waffles for breakfast two or three times a week. I think you all have figured out by now that we eat pretty well in the Clack house. With pre-packaged waffle mix, there’s no excuse to not be making waffles more often!
Normally I’m happy with just smothering peanut butter all over my plain waffles with bacon on the side. But when I saw Giade De Laurentiis actually put bacon inside her waffle batter, I just about died and went to heaven. What a genius idea! I made a few tweaks to her recipe and this is what I came up with. The sugar helps bring all the other flavors to life without being overly sweet. In just 15 minutes you can enjoy an easy homemade recipe that will win over any guest.
I can’t take credit for this recipe unfortunately, but Miss Ina Garten can! You probably know her as the Barefoot Contessa. I have most of her cookbooks and they’re perfect for finding foolproof recipes. If I’m looking to make one of the classics like lasagna or lemon meringue pie, she’s the first one I turn to. In fact, I can credit her with helping me build the foundation for my cooking.
This particular coffee cake has been a staple in my repertoire for years now. It was a hit back then and still doesn’t disappoint. The sour cream keeps it incredibly moist, and the walnut streusel in the middle adds the perfect amount of sweetness. A little maple glaze drizzled over the top doesn’t hurt either. Unlike most baking recipes, this one calls for using cake flour which you probably don’t have hanging out in your pantry but not to worry. There’s an easy substitute. It really does make a huge difference in keeping the coffee cake nice and light. Regular flour would result in a tough cake.
I hope you try this one, let me know how you like it!
Yesterday I stepped out of my comfort zone. Sundays cause a sort of unexplainable gravitational pull towards my oven. It’s like someone declared Sunday to be baking day and I’m not complaining. To be completely honest though, baking has always terrified me. Just the idea that everything has to be so exact and measured out sends me into a state of panic. What if I overmix the dough? How do I know when it’s overmixed? How much do I need to knead the dough? The questions go on and on. I’m much more comfortable sticking to the stove top.
But once in a blue moon, I just HAVE to bake something. Maybe it was the drizzly Seattle Sunday afternoon that made me want to hunker down and be all domesticated. I saw a Giada DeLaurentiis recipe for strawberry scones with rosemary in the dough and it was right up my alley. I can’t believe how easily it all came together too. I took these photos so you could see each step of the process. Since I don’t bake often, I had to improvise on a few things. For instance, I found out yesterday that i don’t own a rolling pin. Oh well, I just floured up an empty wine bottle and used that instead.
This dish is the epitome of a simple Sunday supper. The recipe comes from my favorite little old lady, Miss Jackie’s family. She’s this adorable elderly woman that I cater for every once in awhile, and she insisted that I make this recipe when I was catering a brunch for her friends and family. Earlier this week, I invited our friend Joaquin over for dinner and he looked a little perplexed when I pulled the ramekins out of the oven. His face said “hmm, I thought you invited me over for dinner, not breakfast!” : ) But after one bite, he was in loooove.
Technically, they aren’t really souffles which are a little more complicated to make. But the results are almost identical which is why I still call them by that name. The baking powder makes them nice and fluffy while the cottage cheese adds an unbelievable richness. The best part though, is you can take this base recipe and add in whatever ingredients you like. Wild mushrooms, spinach, roasted peppers, ham, etc. all work great. Basically you can add in anything you like in an omelette. The sky is the limit!
I love serving these souffles with a salad for a light dinner. The other night I had some roasted asparagus on the side (since they’re in season right now) and some italian turkey sausages.
**If you’re serving a big crowd, just double the recipe and pour it into a 9×13 casserole dish and serve it family style. Add a few minutes onto the cooking time. Read more