Browsing Category: Recipes

Mom’s Homemade Waffles

Growing up it was a special treat when we would have waffles for dinner, always with a pot of yummy soup! We didn’t have l’eggos or anything like that: It was always from scratch. {I honestly didn’t even know about l’eggo waffles until I was much older….I wasn’t impressed with them}.

While we don’t have them for dinner, I do, on occasion, make them for breakfast.
Ready?

Ingredients

  • 1/2 lb (or 1 cup) Butter
  • 5 Eggs (separate whites and yolks)
  • 2 Cups of Sugar (this is rather a really sweet waffle…I usually only do a 1/2 cup of Sugar)
  • 6 Cups of Flour
  • 3 1/2 – 4 Cups of Milk
  • 1 tsp of Vanilla
  • 1/2 tsp of Baking Powder

Cream butter and sugar, add in 5 egg YOLKS. Mix until combined. Add in Vanilla.
Alternately add Flour and Milk, followed by Baking Powder.

In separate bowl, beat egg whites until they form soft peaks. Fold in with rest of batter. At this point you might need to add a bit more of the milk (if you only added 3 1/2 cups). You want it on the pourable, but not runny, side…kind of like a slightly thicker cake batter.

Use amount recommended by your waffle iron for each waffle, cook until golden brown. I have a waring pro and get about 15 waffles out of a batch of dough. They freeze really great though…I just place them on a cookie sheet, freeze, and then bag them once they’re hard. To heat them up I just put them in the toaster oven.

Easy, right? You honestly don’t even need to do the extra step with the eggs, it does make them a bit fluffier, but not noticeably so.

As for topping….use your imagination. My personal favorite is a bit of butter and some raspberry jam {heated up a bit, so it’s like a syrup….yummmmmm}

Chocolate Zucchini Brownie Cake

Chocolate Zucchini Brownie Cake from JessicaMWhite.com

I love Chocolate. Like, REALLY LOVE CHOCOLATE. My grandmother had a magnetic notepad on her fridge that said, If there is no chocolate in Heaven, I’m not going. My thought is that there HAS TO BE chocolate in Heaven…it’s Heaven! Anyways…at the end of summer I see an insane number of recipes floating around for zucchini and this year decided to figure out a chocolate one.

I like zucchini…however my standard uses for it are zucchini bread, stir-fry, and a sausage bake. This year I decided to try something a bit different. I looked around on Pinterest {there are a plethora of zucchini recipes on their} found a few that piqued my interest and went to town playing with them and making something delectable.

Voila!Chocolate Zucchini Brownie Cake from JessicaMWhite.com

The problem with this cake is that I’ve had to make it at least 3 or 4 times before I actually had a piece sitting there for me to photograph. It’s that good. If you like moist, dense, fudge like cake/brownies this is the one for you. Seriously.

Ingredients:

Brownie Cake
1/2 Cup Butter
1 1/2 Cups Sugar
2 tsps Vanilla Extract
2 Cups Flour
1/2 Cup Cocoa Powder
1 1/2 tsps Baking Soda
1 tsp Salt
2 Cups Shredded Zucchini {about 10 ounces or so}
2 or 3 Tbsp of water

Frosting
1/3 Cup Butter
1 Cup Chocolate Chips
2 or 3 Tbsp Milk

Directions:

1. Preheat oven to 350* F and grease a 9×13” pan
2. Cream together butter, sugar and vanilla
3. Add in flour, cocoa Powder, baking soda, and salt {it will be VERY dry and powdery—see picture above}

IMG_5171
4. Fold in shredded zucchini….you want it moist, so don’t wring it out or try to remove the water from the zucchini. The batter will have the consistency of a stiff cookie dough. If you need to add a bit of water, do, just not too much.
5. Bake for 20 minutes. The beauty of this cake is that there is no eggs, so you can under-bake it without worrying about that.
The ENTIRE KEY OF THIS CAKE IS TO NOT OVERBAKE!


IMG_5177

 

For the frosting:

Over low heat stir together butter and chocolate chips until melted and smooth, add in in milk. Pour over cake after cake has cooled ever so slightly, spread over entire top. IMG_5174

Enjoy!

Chocolate Zucchini Brownie Cake: For when you have more zucchini than creativity, and just want something CHOCOLATE-Y! @JessicaMWhite.com

 

The Best Irish Soda Bread Recipe

Happy St. Patrick’s Day!!

Here is the Best Irish Soda Bread recipe, from the Irish Heritage cookbook. I kind of consider myself an expert on soda bread. I’ve tried numerous different recipes, but this has been my favorite.

The Best Irish Soda Bread Recipe from @JessicaMWhite.com

The Best Irish Soda Bread Recipe

4 cups flour

1/4 cup sugar

1 tsp baking soda

2 tsp baking powder

1 tsp salt

2 eggs

1 1/4 cup buttermilk

1/4 cup vegetable oil (I use coconut oil, you can also use butter…which is a lot better than vegetable oil)

1 cup golden raisins

1 tsp caraway seeds (optional)

Combine dry ingredients (including raisins and caraway seeds). Add in eggs, buttermilk, and oil: Stir until thoroughly mixed. Bake at 350* for 35-/+ minutes.

There are few ways to bake this bread:

1) You can either do it as a free form bread (meaning just pile it up on the center of a greased cookie sheet) and make one large (or two smaller), slightly flatter, loaves

2) Use a greased 9″ spring form pan….this will take longer to bake, closer to 50-60 minutes, but will give you a large, round, slightly higher loaf

3) Split the dough between 2-8″ layer cake pans and bake 30-40 minutes, this will give you 2 smaller but round loaves.

Enjoy!