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.


  • 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

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

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.


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

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


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}

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.



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


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