Banana Nut Waffles

I love, love, love my new waffle maker. The Presto FlipSide Belgian Waffle Maker. It was less than $40 and it's really turned out to be a great little machine. If you are making regular waffles, it cleans up pretty easily. 

The only time I've had trouble cleaning it, was when I got the hair brained idea to make Garlic Parmesan Waffles. (Basically take a can of croissant dough. Slather on some room temp butter, sprinkle in parm, garlic and Italian seasoning. Fold up and cut into pieces that fit in waffle maker. The  I don't know if I'll ever make those again... IT WAS A ROYAL PAIN TO CLEAN UP!)


If you are after a plain easy, from scratch waffle recipe, I would recommend the Waffle I recipe on Allrecipes.com for American waffles. Or, if it's a European style (like you would get in France or Belgium) the Belgian waffle recipe. I think it's my favorite so far! It is worth the extra waiting time.


Today, I had some very ripe bananas sitting on the counter, so I made banana nut waffles.

Banana Nut Waffles

You will need: 
2 c. all-purpose flour (or 1 1/2 c. APF + 1/2 c. whole wheat flour)
2 tbsp. brown sugar
2 tbsp. sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. kosher salt (or 1/4 tsp. fine table salt)
1/4 tsp. cinnamon
1/8 tsp. nutmeg
3 ripe banana, crushed
1 c. milk
2 large eggs, lightly beaten
1/4 c. canola oil or melted butter
1 tbsp. vanilla
1 tsp. banana flavoring (optional)
2 tbsp. dark rum or banana liqueur (optional)
1/2 c. chopped nuts (I used almonds... use what you like, or leave it out)

Whisk together dry ingredients. Make a well in the center and pour in wet ingredients. Stir together just until incorporated. You can stir the nuts in now, but I prefer to add to the waffle maker. This way if you have a family member who doesn't like nuts, they can have a nut free one! Let batter sit for 10 min.


Scoop an appropriate amount into your waffle maker. Mine held a heaping 1/2 cup. Sprinkle on the nuts if you didn't mix them in.

Close waffle maker and wait about 3-4 min. or until all the steam has dissipated. Yield: 5 large waffles

Raw? Bars...

Originally, I started to make the Chocolate Chip Cookie Dough Raw Bars from Beard + Bonnet. Except, #1) I can't seem to follow directions, and #2) Of course, I adapted the recipe to what I like and what I had on hand. 

I put a question mark by "raw?" because I don't know if they were named raw bars because they are following a raw diet or if it is because they are not cooked. Mine are probably not going to fit anybody's diet. But they turned out pretty yummy.

 Raw??? Bars

1 cup dates, chopped

1 cup natural almonds

1/2 cup semi-sweet chocolate chips

1 Tbsp. pure vanilla extract

OK, the original recipe told me to mix the nuts and dates until and sticky dough has formed.... BUT... I just wasn't reading carefully and I threw all these ingredients in the food processor and whirled away. Make a chocolaty dough. I tasted it. It needed something. It was really begging me to add some Frangelico or Amaretto. However, since I'd like to enjoy my "raw" bars at work, I decided to add in:

1 tsp. almond extract

100 g. (3.5 oz) Marzipan 

and pulsed just until it was incorporated. Then I patted the dough out into a rectangular prism on some wax paper (parchment paper would work, too) in my brownie pan. Refrigerate until firm, about 10 minutes or so. Then, using a pizza wheel, I sliced into smaller bars. 

Sticky Goody Yumminess!

The original recipe says that you can roll the dough into balls if your prefer. Raw balls... no comment.....

I wrapped each bar in a small piece of wax paper and then placed them all in a tightly sealed container. Back into the fridge.  

Beard + Bonnet says they last a few weeks in the fridge or a few months in the freezer.  With my version, all I taste is marzipan  so I highly doubt they will last that long.  

Another recipe I tried just because it was interesting. Turned out not so bad! What's not to like about almond, dates, and chocolate? 

 Raw??? Bars

1 cup dates, chopped

1 cup natural almonds

1/2 cup semi-sweet chocolate chips

1 Tbsp. pure vanilla extract

1 tsp. almond extract

100 g. (3.5 oz) Marzipan 

Pulse in food processor until it is incorporated into a dough. Then,pat the dough out into a wax paper (or parchment paper) covered 9x9 pan.Refrigerate until firm, about 10 minutes or so. Then, slice into smaller bars.Wrap in wax paper, place in an air tight container. Store in the fridge.

Sweet Carrot Slaw

This salad was so yummy! I need to share the recipe. The original recipe is found on Serious Eats. I made a few changes, and I really want to record the recipe. I actually intended to make the original, but I used what I had on hand. 

For the dressing you need:

• 2 tbsp. Olive Oil
• 1 tsp. red wine vinegar
• The zest and juice of 1 small lemon
• 2-3 oz. orange juice
• 2 tbsp. honey
• 1 tbsp. sugar 
• 1/2 tsp. salt (or to taste)
• 1 tsp onion powder
• 1/2 tsp. garlic powder
• Fresh ground pepper to taste

Other ingredients:

• 1 (10 oz.) bag Sweet Carrot Slaw*
• 3 scallions (green onion), finely chopped
• 1/2 c. Craisins
• 1/4 c. toasted almonds

Whisk together the dressing in the salad bowl. Add the Sweet Carrot Slaw & scallions and toss. Cover and let set refrigerated for an hour. Toss in Crasins and toasted almonds and serve.

*Green Giant Sweet Carrot Slaw is shredded
carrot, broccoli, and red cabbage.