Homemade Buttermilk Waffles

by Suzanne on December 17, 2014

in Breakfast

Homemade Buttermilk Waffles | you-made-that.comI am a breakfast girl always have been and always will be, but that is not to say I am and early riser. I do like to sleep in and make a good breakfast on the weekend and I’m always in the the mood for some yummy homemade buttermilk waffles. I find that although waffles are in the same batter category as pancakes there is a difference in how you make them crispy but soft too. I have been hunting for homemade a waffle recipe that is no fail for a while now and this recipe is the closest one that I think tastes best. I’m thinking that this recipe would be great for Christmas morning, just get the dry ingredients ready the night  before then whipping them up will be a cinch. Enjoy this delicious recipe.

Homemade Buttermilk Waffles | you-made-that.com

Homemade Buttermilk Waffles

2 cups flour (I often add 2 T. ground flax meal too)
1 tsp. salt
4 tablespoons granulated sugar
3 teaspoons baking powder
2 eggs, whites separated
1/2 cup vegetable oil
1 1/2 cups buttermilk

Step 1: Mix together the flour, salt, sugar, baking powder in a medium mixing bowl.
Step 2: Separate the egg yolks from the whites. and in a small mixing bowl beat the yolks with the oil and buttermilk.
Step 3: In another bowl preferably with high sides beat the egg whites until they have stiff peaks when the beater is lifted from them it should stand up straight.
Step 4: Add the buttermilk mixture to the dry ingredients and mix well. Then fold in the egg whites until incorporated do not stir.
Step 5: Preheat your waffle iron and follow manufactures directions. I usually use a 1/3 cup per waffle in my waffle iron, but each one is different. Cook until golden brown and serve with fruit, and syrup. If you would like the recipe for the above buttermilk syrup then click this link.

Homemade Buttermilk Waffles | you-made-that.com

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Creamed Cauliflower Soup

by Suzanne on December 13, 2014

in Soup & Salad

Creamed Cauliflower Soup | you-made-that.comSoup is in the house, yes, that’s what I’m in the mood for these days since the weather has cooled down. I recently found out that the picky eater of the family loves cauliflower…who knew. Well, I should clarify that, he likes cauliflower if you have ranch dip to dip it in. Last year I made a mixed vegetable cheese soup that I snuck in cauliflower and he ate it, so I thought let’s test this further. I made this lovely white creamy cauliflower soup but didn’t tell him what it was, just said dinner is ready. He looked at it and asked for something else but I didn’t cave in. Nope I said he had to eat this soup and I knew he would like it, and unbelievably he did! I’m always kind of proud of these moments and wish I could record them to play over and over again.

Creamy cauliflower soupI must say when I looked over this recipe from The Lemonade Cookbook it sounded good to me but I thought I bet it will need some cheese to give it more flavor. I was wrong about that, in a big way too, this soup is quite flavorful without cheese, and oh so creamy because of the addition of half and half and potatoes. This soup just might be my new favorite soup. The soup came together in about 30 minutes, it was delicious and not really heavy feeling but definitely filled me up. The soup would be perfect with a side salad or grilled hot sandwich but I just ate it all by itself with a couple of crackers on the side mmmmm! Hope you enjoy this one.[/donotprint

Creamed Cauliflower Soup

2 tablespoons oil
1 onion chopped
3 cloves garlic pressed
1 head of cauliflower chopped coarsely, discarding the leaves and stem
2 bay leaves fresh (I used dried)
1 teaspoon coarse salt
1/8 teaspoon pepper
1 1/2 quarts chicken broth
2 Idaho potatoes, peeled and chopped (I used 1 large)
1 cup heavy cream (I used half and half)

Step 1: In a large soup pot, add the oil and get hot on medium heat. Add the onions, garlic, cauliflower, and bay leaves, stir and cook about 5 minutes. Season with salt and pepper.
Step 2: Add the broth to the pot and turn up heat to medium high let the ingredients come to a boil. Simmer for 15 minutes stirring occasionally. Add the potatoes and continue to cook until fork tender.
Step 3: Reduce the heat and add the cream stirring gently. Work in batches and put about 2 cups of soup into a blender leaving the lid ajar slightly, put a towel over the lid and hold it with hand blend until smooth. I used the lowest setting but I do have a powerful blender. I used another bowl to put the blended soup in until all was blended. The soup makes about 8 cups.

Creamy cauliflower soup1


Pumpkin Cinnamon Rolls | you-made-that

I have been wanting to try pumpkin cinnamon rolls for a few years now and I finally did it!  But guess what… I really couldn’t taste the pumpkin :( . Although, my husband said he could taste the pumpkin flavor in these rolls.  The rolls do look so pretty with a nice hue of orange while making them. I do think that the pumpkin gives a softer dough and some what more dense dough as well. I used homemade pumpkin puree from a sugar pumpkin I roasted, but you may use the canned variety. The recipe I used was from my fellow blogger friend Roxana’s Home Baking, she is an amazing baker with picture perfect results with whatever she puts on her blog. I’m a little more rustic baker or artisanal, I like to say, and show my less than perfect baking results.

Pumpkin cinnamon rolls with cream cheese icing |you-made-that.com

If you check out Roxana’s rolls you will notice a big difference, I couldn’t resist making cream cheese frosting instead of that equally luscious looking caramel sauce she put on her rolls. Maybe next time I make them I’ll try the caramel sauce.  If you are not already tired of pumpkin this season,  you should give this recipe a try and see how you like the taste, texture and density of these cinnamon rolls.  We love cinnamon rolls here and I don’t make them often because I end up eating most of them while they sit on the kitchen counter just calling my name to eat them for breakfast, lunch and even dinner sometimes.  I usually try to give some away and I did this time but not enough to make a dent.

pumpkin cinnamon rolls dough2

Pumpkin cinnamon rolls with cinnamon cream cheese frosting

Ingredients: (I doubled my recipe but this is the original here)
4 cups bread flour (I used all-purpose)
3/4 cup lukewarm milk
1 envelope or 2 1/4 teaspoon active dry yeast
1 tablespoon white granulated sugar
6 tablespoon butter, melted and cooled
1 cup or 8 oz. pumpkin puree
1/4 cup white granulated sugar
1 teaspoon pumpkin pie spices
1/2 teaspoon salt
1/4 to 1/2 cup bread flour (I used all-purpose)
Cinnamon filing:
1/2 cup white granulated sugar
1-2 tablespoons ground cinnamon
2-3 tablespoons soft butter
4 oz. softened cream cheese
1 stick of softened butter or 1/2 cup
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
3 cups powdered sugar
1-2 Tablespoons milk

Step 1:Pour the milk into a 2 cup measuring cup and microwave for a about 20 seconds to take the chill off then sprinkle the yeast and 1 tablespoon of sugar on top of the milk and let stand until the yeast is foaming.
Step 2:Using your stand mixer, put 4 cups of flour in mixing bowl then add the milk yeast mixture, the melted butter, pumpkin puree, 1/4 cup sugar, pumpkin pie spices and salt.
Step 3: With the dough hook attachment on, start mixing on low speed. Gently, fold in enough flour (1/4 cup to 1/2 cup) until the dough forms an elastic ball and cleans itself from the sides of the bowl. On low speed, knead the dough for an additional 3 minutes.
Step 4: Remove the dough from the mixing bowl and place it in a greased bowl, I like to use a little oil or cooking spray in the bowl. Cover with clean tea towel or plastic wrap and leave at room temperature until doubled in volume. When the dough has risen, place it in a floured working area and roll it out into a 12X25” rectangle.
Step 5: Spread the soft butter all over the dough. Sprinkle the sugar and cinnamon over the buttered dough and roll it starting from the wider side. Pinch the ends together to seal. Cut into 16 rolls by using dental floss under the dough and bring together crossing to cut the dough.
Step 6: Arrange the rolls into a 13X9” baking pan lined with parchment paper.
Cover the rolls with clean tea towel or plastic wrap and let rise for 20 more minutes. Meanwhile heat the oven to 375F. Bake the pumpkin rolls for 30 minutes or until nicely browned.
Remove from the oven and let cool completely on a wire rack.
Step 7: In a medium mixing bowl with high sides beat the softened cream cheese and butter until mixed well. Scraping down the sides add the powdered sugar, cinnamon, vanilla and milk, mix on low speed until the mixture is smooth. Pour over the pumpkin rolls and spread out evenly. You may spread the icing on the hot rolls or wait until cooled.

Pumpkin cinnamon roll dough|you-made-that.com
Pumpkin cinnamon rolls |you-made-that.com
Pumpkin Cinnamon rolls with cream cheese icing| you-made-that.com
Pumpkin cinnamon rolls with cream cheese cinnamon icing| you-made-that.com


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I know I’ve been reviewing a lot of products lately but I have a few more to tell you about. I was contacted about trying this ice cream that you make with a dry mix and any type of ice cold, milk, water, half and half or cream, plus no ice cream maker required. Sounds […]

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Cranberry Cherry Sauce & inspiration for decorating your Thanksgiving Table

11.14.2014 Appetizers and Snacks
Thumbnail image for Cranberry Cherry Sauce & inspiration for decorating your Thanksgiving Table

Decorating your table can be fun with a touch of rustic elegance. What I love about this design from Svitlana Flom a home stylist and Editor-an-Chief of Art De Fete is instead of a table cloth she used a shawl for the inspiration and the table cover. Then she mixed the rustic elements of deer […]

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