Malted Waffles

I love waffles and had a recipe that I used for years. The recipe called for cornmeal which gave this nice texture to the waffles. But now, I think I have found a new waffle recipe. These are so fantastic. The malt gives these a really yummy taste. They crisped right up in my new waffle iron. Next time I make these I am going to make a double batch as they do freeze well. In the mornings I just take it from the freezer and pop it in the toaster. Leggo my malted waffle fool!


Malted Waffles
Source: Baked Explorations
Yield: 8-10 waffles

2 cups flour
1 cup malt powder
2 T packed brown sugar
1 t baking soda
1 1/2 t baking powder
1/2 t salt
2 eggs, room temp
2 1/2 cups buttermilk
6 T unsalted butter, melted and cooled to room temp

Heat waffle iron.

Whisk together the dry ingredients in one bowl and the wet in another. Pour the wet into the dry and mix until just combined...do not over mix.

Pour onto waffle iron. I found I used 1 cup of batter for my large iron.

Roasted Chicken and Focaccia Salad

This is a really easy and healthy lunch. The original recipe says that it takes 30 minutes to make. It took me about 5.

This is a great way to use up any leftover chicken and bread. I loved this warm salad.

Roasted Chicken and Focaccia Salad
Source: Better Homes and Garden
Yield: 2-3 servings

5 T olive oil

1/4 cup white wine vinegar

1 t Italian seasoning
1 t sugar

1/2 loaf focaccia, torn into chunks

2-3 cups roasted chicken

1/2 cup Greek olives, chopped

2 heads romaine lettuce

Whisk together 4 T of the oil, the vinegar, seasoning, and sugar. Set aside.

Tear lettuce into pieces and put into serving bowls.

Over medium high, heat the 1 T oil and then toss in the torn bread. Let toast for 5 minutes. Remove from pan.

To the same pan, add the dressing, chicken, and olives. Heat through and then add the bread. Put this ontop of the lettuce and have at it!

Bittersweet Chocolate Truffles (and I'm back!)

Sweet Cheeks is back from hiatis!! And I am now Mommy Sweet Cheeks! My free time is super limited and mostly it is spend washing cloth diapers, trying to make a healthy supper for me and my husband, or laying on the couch trying to catch my breath. So posts will be a bit sparse for a bit but I have been taking pictures of the few things I've been making.

Normally for the holidays I make a wide array of candies. Obviously that didn't happen this year but I did get to try this great new recipe for truffles. These were a cinch to make and were delicious. I think they would be even better dipped in chocolate...think Lindt truffles...but I didn't have the time to dunk all of them. So I rolled them in walnuts, cocoa, coconut, and crushed candy canes.

Yum!!


Bittersweet Chocolate Truffles
Source: Who Wants Candy?
Yield: 2 dozen or so

8 oz bittersweet chocolate, chopped (use something high quality)
1 cup heavy cream
pinch of salt or sea salt
2 T unsalted butter, thinly sliced

Scald the cream and add to the chocolate. Stir until all the chocolate has melted. Add the salt and the butter one piece at a time until the mixture is very smooth. Set aside to cool to room temperature.

Whip the mixture until light in color. Set aside to harden.

Once it has hardened, scoop little balls onto parchment paper and tuck them into the fridge to get nice and firm. Then you can roll them in stuff or dip them in chocolate.

Tofu Parm Two Ways

I love when things do double duty. You know, kill two birds with one stone. Initially I hadn't planned this to serve us twice but it did!

The first night we had tofu parmesan sandwiches. I found this recipe from Hannaford Fresh Magazine (which I adore). It's rare that you find tofu recipes in the magazine but when you do, they are good! These were messy but oh so delicious and satisfying. And best of all, healthy!


The next night I made myself tofu parmesan with penne and fresh tomatoes drizzled with some olive oil. This worked out so well. I just baked the tofu to get it crisp again and then added the sauce and mozzarella towards the end. Perfect.

Tofu Parmesan Sandwiches

Source: Hannaford Fresh Magazine

Yield: Two sandwiches and leftovers

1 14-ounce can crushed tomatoes
1 clove garlic, smashed
8 fresh basil leaves, torn
S&P
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon Italian seasoning
1 large egg
1 package firm tofu, drained and sliced into 8 pieces
2 1/2 tablespoons extra-virgin olive oil
Ciabatta bread
1/4 cup shredded part-skim mozzarella cheese
1/2 pound baby spinach (about 8 cups)

Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.

Toss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.

Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops.

Baked Stuffed Apples

This is a dessert that I was able to get my skinny mini husband to eat!!

These baked apples where a wonderful way to finish off a meal in the fall. They aren't heavy or too filling. I drizzled mine with a bit of caramel but the filling is sweet enough that you don't need to. Adding a dollop of whipped cream or ice cream would be yummy too.

Oh, and I added raisins to ours. Yum.


Baked Stuffed Apples
Source: The Family Kitchen
Yield: 4 servings

4 apples (recommended: Fuji or McIntosh)
1 teaspoon lemon juice
2 tablespoon all-purpose flour
3 tablespoons butter
1/4 cup brown sugar
2/3 cup old-fashioned oats
1/4 cup chopped pecans or almonds (I used walnuts)
1/2 teaspoon ground cinnamon
1/3 cup maple syrup

Slice the top of each apple off, then hollow the center of the apples out with a paring knife. Brush lemon juice across the top of the apples to keep them from turning brown. Place the apples in a baking dish.

In a large bowl, combine flour, butter, sugar, oats, pecans, and cinnamon. Use a fork to combine until the mixture resembles coarse crumbs. Spoon the mixture generously into each apple. Drizzle each with maple syrup.

Place about 1/4 inch of water into the bottom of the baking dish. Bake in an oven preheated to 350 degrees for 35-40 minutes, or until the crumble on top of the apples is golden brown, and the apples are soft.

Pretzel M&M Cookies

Pretzel M&Ms. Add a little peanut butter and we are talking! I thought the M&Ms were pretty good. I wouldn't sit down and eat a whole bunch but in these cookies I thought they were great. The cookies were chewy and had a nice crunch of pretzel. The girls at book club thought they were great! I love sharing my treats with them.


Pretzel M&M Cookies
Source: Bakegirl
Yield: 24 cookies

1 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups pretzel M&Ms
1 cup semisweet chocolate chunks or chocolate chips
1/2 teaspoon cinnamon, optional

Preheat oven to 375°F.

Cream together the butter, brown sugar, granulated sugar, eggs, and vanilla.

In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Add to the butter mixture and mix together well.

Stir in chocolate chunks and M&Ms, adding more of each if desired.

Drop by rounded spoonfuls onto a greased baking sheet and bake for 10-12 minutes.

Pumpkin Butterscotch Cookies

Pumpkin everywhere! I can't get enough of it. This kid is going to come out orange! Or maybe chocolate colored.

This is another treat that I brought into the office to share. I wasn't sure how the butterscotch chips would go with the pumpkin but it was fabulous. This cookie is nice and soft and fresh out of the oven the chips are so smooth and melty. Mmhmm.

Pumpkin Butterscoth Cookies
Source: Joy the Baker
Yield: 2 dozen or so

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Pumpkin Chocolate Chip Cookies

I made these awesome cookies last year and can't believe I never told you about them! They are soft and pumpkiny but the best part is the melty chocolate chips that pair so well with the pumpkin flavor. Oh. And they come together really quick and easy...which is nice when you are 38 weeks pregnant!

These are one of my most favorite pumpkin treats to make. Thanks to Lori G. for the recipe!!


Pumpkin Chocolate Chip Cookies
Source: Lori G.
Yield: 2 dozen

2 1/2 cups flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
1 1/2 cups sugar
1 stick butter, softened
1 cup canned pumpkin
1 egg
1 t. vanilla
1 cup chocolate chips (I used dark chocolate)

Preheat oven to 350*. Grease or line two baking sheets.

Combine the dry ingredients in a medium bowl. Beat together the sugar and butter until well blended. Add in pumpkin, egg and vinilla, beat until smooth. Gradually add in the dry mixture. Stir in the chocolate chips.

Drop onto prepared baking sheets. I used the cookie scoop and it was perfect. Bake for 15-18 minutes or until edges are firm.

Chocolate Pumpkin Whoopie Pies

Last weekend I had two girlfriends over for lunch. I made a fabulous spicy sweet potato soup and served it with a sesame bread. Then for dessert I was so excited to make pumpkin whoopie pies. I was going to try a new recipe that I found in Bon Appetit last year. What a flop. The cake part of the whoopie was flat as a pancake and the filling was boring. I was so disappointment. But I'm glad I tried it out so now I won't wonder about that recipe.

Anyway, we are here to talk about these chocolate whoopie pies. These were wonderful. The cake part is perfection. The middle was pretty good. I did add more powdered sugar to sweeten it and thicken the filling. Other than that...perfect.

I brought these into the office and they were gone in a flash.


Chocolate Pumpkin Whoopie Pies
Source: Burn Me Not
Yield: 12 decent sized whoopie pies

For the cookies
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tbsp unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 tsp pure vanilla extract

For the filling
4 oz cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners sugar (I added another 1/2 cup)
1/4 cup canned solid pumpkin
Pinch of cinnamon
Pinch of nutmeg

Preheat oven to 375°. Line baking sheet with non-stick baking mat or parchment paper; set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer, combine butter, shortening, and both sugars. Using the paddle attachment, mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then milk and vanilla, and finish with the remaining flour mixture.

Drop about a tablespoon of dough onto prepared baking sheet, spacing 2 inches apart. Bake 12-14 minutes or until cookies spring back when lightly touched. Place baking sheet on wire rack and let cool 5-10 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely.

In a medium bowl, mix together cream cheese, butter, and confectioners sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg. Mix until smooth, scraping down bowl as necessary.

Pipe or spoon filling on the flat sides of half the cookies then sandwich with remaining cookies.

The Scoop

This is my new favorite baking tool. The cookie scoop. I've been eyeing them for years and finally I drove my butt down to South Portland to Wililams Sonoma and bought two. One medium sized and one larger. These have simplified my life so much. The larger scoop fills a cupcake liner perfectly. The smaller one makes perfect sized whoopie pie cakes. No more mismatched sizes! I've also used both sizes for cookies, like chocolate chip.

I don't know how I survived without one of these!!