Belgian Waffles

waffles*Photo is of eggnog waffles with cranberry syrup. See modification after the full recipe.


  • 2 ¼ c all-purpose flour
  • 4 tsp baking powder
  • ¾ tsp salt
  • 1 ½ Tbs sugar
  • 2 eggs
  • 2 ¼ c milk
  • 1 tsp vanilla
  • ¾ c oil


In the bowl of an electric mixer, combine the flour, baking powder, salt, and sugar. Then add the milk, eggs, vanilla, and oil. Mix until batter is smooth.

Pour ¾-1 cup of batter onto pre-heated waffle iron and cook for about 4 minutes.


Lemon Poppyseed Waffles:

For lemon poppyseed waffles, reduce the milk to 2 cups (use skim to avoid curdling). Add 2 tsp poppyseeds and 2 Tbs lemon juice as the very last batter ingredient.

Serving suggestion: Serve lemon poppyseed waffles with blueberry syrup (see syrups).

Eggnog Waffles:

Follow the primary recipe, but replace the milk with eggnog.

Serving suggestion: serve eggnog waffles with homemade cranberry syrup (see syrups) and dust with cinnamon powdered sugar.


Chocolate Bourbon Caramel Glazed Devil’s Food Cake with Mocha Icing Recipe


Some people say less is more, but not me! I say more is more, and with this cake — you definitely want more!

Here’s what you need for the cake:

I mix the ingredients in my KitchenAid mixer with paddle attachment in this order: (Or you can do it by hand. — If using a mixer, you may want to stop from time to time in order to scrape down the sides of the bowl.)

1/4 cup + 1 Tbsp Canola oil (Or vegetable oil, or XLOO — Whatever you prefer.)

1 cup = 1 Tbsp sugar

1 tsp vanilla extract

1 large egg

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/3 cup unsweetened cocoa powder

3/4 cup brewed coffee — cooled.  (I brew extra in the morning and save it for the cake.)

1 cup all-purpose unbleached flour

Preheat oven to 350 degrees F.

Once ingredients are mixed well, pour the batter into a lightly oiled 9″ round cake pan. Bake for about 30 minutes, or until you can poke the center with a toothpick, and have out come out clean. Let the cake cool in the pan for about 10 minutes before transferring to a wire cooling rack to cool completely.

Here’s what you need for the icing:

Combine in mixer with whisk attachment:

 1/4 cup brewed coffee – cooled

2 TBSP Meringue Powder (or powdered eggs – both are found in most grocery store baking aisles and are fairly inexpensive.)

1 Tbsp unsweetened cocoa powder

2 cups powdered sugar

Once the cake has cooled, frost it accordingly. You may need to stir the icing again before hand, as it is a hard-set icing.

Here’s what you need for the caramel sauce:

Combine in small sauce pan on medium heat:

1/4 c brewed coffee

1 cup sugar

1 Tbsp bourbon

1 tsp vanilla

Simmer on medium heat about 10 minutes, stirring occasionally with a wooden spoon.

remove from heat and add:

1 tsp unsweetened cocoa powder

1/4 cup milk. (I use skim, but use what you like.)

Once you have blended the cocoa and milk to the mixture, put it back on medium heat for about 2 more minutes. It will likely bubble a bit — this is fine, just be careful to stir it to avoid having it bubble over the pan.

Remove from the heat, and let it sit for about 5 minutes to cool and thicken.

Once it has cooled, drizzle the sauce over the top of the cake, and save the rest to drizzle over individual pieces.


Cherry Peach Cobbler with Pecan Biscuit Topping


Here’s what you need for the filling:

1/2 cups cherries (I used a 12 oz bag of frozen cherries, thawed.)

2 cups sliced peaches (I used a 16 oz bag of frozen peaches, thawed.)

1 cup sugar

1 1/2 Tbsp cornstarch

1 Tbsp Kirsch (Or any cherry flavored brandy)

1 tsp vanilla

1/8 tsp allspice

1/2 tsp cinnamon

Here’s what you need for the biscuit topping:

1 cup all-purpose flour

1/2 cup chopped pecans (sub for almonds if you’d like, or leave them out if you don’t want to include nuts)

2 Tbsp cornmeal

2 Tbsp sugar

1/4 tsp kosher salt

1/2 cup milk (I use skim)

2 – 4 Tbsp canola oil or XLOO. Use 2 tbsp if you like the topping more dense and biscuit like, use 4 if you prefer it to be more cookie like. — I’ve made this before without any oil, and it is a little crunchy, but still tastes great! Make it how you prefer it.

Here’s what you do:

Preheat oven to 375 degrees F.

Place fruit in a medium sized mixing bowl. In another bowl, combine all other filling ingredients. Once blended, add the mixture to the fruit, and lightly stir to coat the fruit pieces.

Pour fruit mixture into an ungreased 8″ x  8″ square baking pan.

Make topping:

In medium mixing bowl combine all of the biscuit topping ingredients starting with a spoon or fork, and when a dough starts to form, finish mixing it by hand. Once the ingredients have formed a solid dough, break off “tablespoon-ish” size pieces, and place them on top of the fruit mixture. Do not cover the fruit completely. place on the middle rack of the oven.

Baking times will vary depending on the fruit. — If you use fresh, it should only take about 40 minutes to bake. If you are using frozen, for some reason, even when I think the fruit has thawed completely, it takes much longer to cook. Check the cobbler at 40 – 50 minutes. You may need to let it bake for 60 minutes. You will know the cobbler is done when you can lift a section of the biscuit topping slightly with a butter knife, and it does not still look doughy. Let it cook until the dough is thoroughly done, and the top is golden brown.

Top with strawberry ice cream (or any flavor you prefer.)


Dairy Free Chewy Chocolate Chip Cookies


*I am calling this recipe dairy free, although I did not factor in the chocolate chips which have a slight amount of dairy in the ingredients. However, you can substitute them for carob chips, or any type of “chips” you’d like.

This is a chewy-er cookie, especially for the dairy free recipes which sometimes can end up like hockey pucks (although the edges are crunchy- and delicious!) I recommend storing them in Tupperware to keep them on the softer side. The recipe will make about a dozen cookies, but can be easily doubled.

Here’s what you need:

1/2 cup plus 1 Tbs canola oil or XLOO. (Extra light olive oil will give them more of a buttery flavor.

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1/2 tsp vanilla extract

1/4 tsp kosher salt

1/2 tsp baking powder

1 cup plus 2 Tbsp all-purpose flour

1 cup semi-sweet chocolate chips

Here’s what you do:

Preheat your oven to 425 degrees.

I use my KitchenAid mixer with the paddle attachment. However, you can mix the, by hand.

Some people are big advocates for mixing dry and wet ingredients separately. I don’t for this recipe, and I think the end result does not suffer. I add the ingredients in the order they are listed above, and mix until combined and smooth.

Drop heaping tablespoons (silverware tablespoons, not measuring tablespoons) onto a parchment paper lined cookie sheet, allowing some space for the cookies to expand during cooking, about an inch and a half should do. The picture above is an industrial sized tray that takes up the entire length of my oven, so you will want to put fewer cookies on a standard sized tray.

Bake for about 9 minutes, or until the edges are golden brown and the centers don’t deflate if you poke them with your finger. (Not an exact science, but — it works.) Let them sit on the tray for a couple minutes to solidify theor shape before transferring to a wire cooling rack


Chocolate Chip Oatmeal Muffins Recipe



1 c all-purpose flour

1/4 c sugar

1 tsp baking powder

1/2 tsp vanilla

1/2 tsp cinnamon

1 egg

3 Tbsp canola, vegetable, or extra light olive oil

1/4 c milk

1/3 c rolled oats

1/3 c semi-sweet chocolate chips

Additional sugar for tops (preferably raw)


Preheat the oven to 400 degrees. Lightly grease and flour (or paper line) 6 muffin cups in a tray. Mix flour, sugar, baking powder, cinnamon and salt in a bowl (Or standing mixer.) Add the egg,oil, milk and vanilla until smooth. Add the oats and chocolate chips. Divide the batter between the 6 cups and sprinkle the additional sugar on the tops. I like raw sugar the best for this because it gives the tops a nice texture. Bake for 15-20 minutes, and enjoy!

Easy & Delicious Blueberry Coffee Cake Recipe


This recipe works great with blueberries, or pretty much anything you may have on hand. Fresh or frozen berries (or other fruit) can be used, but if you opt for frozen, thaw them out first. I have substituted the blueberries for raspberries, chocolate chips, peaches, pecans, and even dollops of jam. -So delicious, it’s hard to pick a favorite!

Here’s what you need for the batter:

1/4 c canola or vegetable oil

1 egg

1/2 c milk

1 1/2 c all-purpose flour

3/4 c sugar

2 tsp baking powder

1 tsp vanilla

1 tsp cinnamon

a pinch of salt

and a pinch of nutmeg (if you like nutmeg)

For the topping:

A couple handfuls of blueberries, chocolate chips, etc.

1/3 c brown sugar

1 Tbsp all-purpose flour

1 tsp cinnamon

1 Tbsp extra light olive oil (or regular, but not extra virgin, melted butter will work too, but, oil is easier.)

For the glaze: (make after the cake has cooled)

Powdered sugar

Milk or cold coffee

Here’s how you make it:

Preheat the oven to 375 degrees. I use my kitchen aid mixer, but you can do it by hand. Mix the flour, sugar, baking powder, cinnamon, salt and nutmeg. Add in the oil, eggs, vanilla, and milk. blend until smooth. (you can mix all of the wet ingredients together separately, but I get the same results when I just add them while the mixer is going. And one less dirty dish!

Pour the batter into a lightly greased ceramic pie plate, (preferably 8″ but 9″ will work too) or an 8″ x 8″ (or 9″x 9″) ceramic baking dish. Pretty much whatever you have will work fine, just keep en eye on the baking time, and bake it until a the center is done. You’ll know it it done if you pierce the center with a toothpick or butter knife and it comes out clean. Glass or metal dishes will work too, but I find the ceramic dishes work best for this recipe.

Sprinkle the berries (or chocolate chips, etc.) on to the top of the batter. Then in a separate bowl mix the remaining ingredients for the topping, and sprinkle that  over the top.

Bake for 25-30 minutes (give or take a few minutes depending on the dish/size of the dish you use.)

Once the cake has cooled, it’s time for the glaze.

Mix powdered sugar (1/2 c-ish with a tiny splash of milk (or cold coffee) add more of either until it reaches the consistency you like, and can be drizzled over the top of the cake with a spoon without being too liquid-y.

let the glaze set for a couple minutes, and enjoy!