I've seen so many different ways to use a waffle iron on Pinterest. I actually have a whole board dedicated to waffle iron recipes. It may be a little unfair to call this a Pinterest fail however because the egg cooked just fine...I broke the yolk while trying to get it out of the waffle iron. I managed to flip the egg out intact but then I wanted to turn it right side up and that's when it broke.
I warmed the bread with the waffle iron to give it a waffle like look as well. I will definitely be trying this again to make this work. I just need to figure out an effective way to get the eggs out without damaging them because I love the look of this waffle-esque breakfast.
Since this blog is about experiments in the kitchen I think I can still post the ones that I may not perfectly satisfied with. Everyone has different tastes, and I love sweets. I'm not 100% sure how I feel about these, the recipe called them cookies. When I think cookie, I think sweet. So, if I expect something sweet and it turns out being not so sweet when I bite into it- that puts me off. For that reason, I've decided to call these treats biscuits instead and then they tasted just fine.
Cream Cheese Poppy Seed Biscuits
1 cup all-purpose flour
3 tbsp poppy seeds
1/4 tsp salt
4 ounces cream cheese, at room temperature
1/3 cup canola oil
1/4 cup honey, warmed
This recipe was taken from my Southern Living Dinner in a Dish recipe book. The presentation is really impressive for when guests are over. This dish is also super versatile because you can try adding different veggies depending on what you like to eat. I adjusted the recipe by reducing the amount of oil and also by adding some paprika to the potatoes.
This recipe only requires a few ingredients.
Soak the potatoes after grating them because this helps prevent them from turning brown and it also removes some of the starch off of them.
Sweat the onions and peppers in some oil and butter.
Add the garlic, and then the potatoes and paprika, stir until they're golden and tender.
Make indentations with the back of a spoon and crack the eggs into them. Season with salt and pepper.
Bake at 350° for 12 to 14 minutes or until the eggs are set.
Sunny Skillet Breakfast
4 potatoes, peeled and grated
1 tbsp butter
1 tbsp vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, crushed
1 tsp paprika powder
3/4 tsp salt, divided
6 large eggs
1/4 tsp pepper
Note: Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet.
The best thing to do with browning bananas that are no good to eat anymore is to turn them into cake. This recipe is from Martha Stewart. I used Greek yogurt instead of sour cream and it turned out wonderfully moist. I also didn't put any nuts in my banana bread. Since the pan I used was the kind with the hole in the middle the cooking time was reduced to 40 minutes.
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (that’s about 3)
1/2 cup sour cream (or Greek yogurt)
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
This recipe is adapted from a Pakistani TV chef, Chef Zakir. I love the simplicity of his recipes and the flavors that they contain. I tried this recipe out a few years ago and it was a complete fail. I think it failed because I tried to add other spices thinking that the ones listed in this recipe weren't enough and it messed up the flavors. I decided to try this recipe again, this time following the recipe basically as is (with a few minor adjustments) and it turned out delicious.
This recipe only has a few simple ingredients.
Saute the chicken until it starts to turn a light golden color.
Add the boiled, blended onion and potatoes and simmer until the chicken is cooked through.
Malaysian White Chicken Curry
2 chicken breasts, cubed
3 tbsp oil
5 cloves of garlic, crushed
1 potato, peeled and cubed
1 onion, cubed
1/2 cup yogurt
½ bunch fresh coriander, chopped
2-3 finely chopped jalapenos
1/2 tsp black pepper
1/2 tsp white pepper
Salt, to taste
Serve with naan or boiled rice.
This is another recipe adapted from Joanne Fluke's Lake Eden Cookbook and I honestly can't say enough about how wonderful these cookies (along with all the other cookie recipes in this book) turn out- chewy buttery and delicious. In the original recipe she used berry jam but this version uses peach jam instead.
Peachy Thumbprint Cookies
1 and ½ cups melted butter
2 cups white sugar
½ cup melted jam
2 beaten eggs
½ tsp baking soda
1 tsp salt
4 cups flour (pack it down in the cup when you measure – don’t sift it)
cup white sugar for later
cup berry jam for later
DO NOT preheat the oven – this cookie dough has to chill before baking.
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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