Lovin' From the Oven

Overnight Yeasted Waffles

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You think those look good? Wait til you see how I served them…

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See the little specks of cinnamon?

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You guys… I did it. I gave in and bought a waffle maker. With the limited space in my kitchen and the abundance of appliances I already have, I couldn’t hold out any longer. You see, one of the hotels we stay at during our layovers gives us a free hot breakfast– waffles included. After eating their waffles twice a week, I got a little greedy and decided that I needed to have fresh waffles at home.

Half an hour of research and two day prime shipping later, this beauty arrived at my door:

I love it because it can stand upright, saving counter space and making it easy to put away. What’s even better is that I don’t even have to grease the surface prior to pouring in the batter. The waffles just pop out on their own, no residue left behind. I got it from Amazon and you can find it here: Proctor-Silex 26500Y Durable Belgian Waffle Baker. No, this isn’t an ad.. this is just a girl expressing her love for an appliance that makes her life so darn easy.

My first recipe that I chose to try out was this one from Erin’s Food Files. I have a Costco sized pack of yeast and I figured it was about time to open it up and get over my fear of those little creatures. Man, does yeast make the batter smell. The results were great, but the smell of the yeast was a bit overpowering for me. Oh well, that just means I get to experiment more with different waffle recipes!

P.S. This recipe is awesome for guests because you make it the night before and store it in the fridge until you’re ready to use the next morning. I got 5 waffles from this recipe.

Print
Overnight Yeasted Waffles

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 package active dry yeast (2 1/4 tsp)
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 3/4 cups milk
  • 1 teaspoon vanilla

Directions

  1. Mix together the flour, sugar, yeast, salt, and cinnamon in a large bowl. Beat in the milk, eggs, oil, and vanilla until thoroughly combined.
  2. Cover the batter loosely with plastic wrap and chill overnight or up to 24 hours.
  3. Make sure you give the batter a quick stir before using the next morning.
  4. Pour about 3/4 cup batter onto waffle iron and close lid quickly; do not open until done. When done, use a fork to help life the waffle out cleanly. Repeat until the batter is finished.
https://lovintheoven.com/overnight-yeasted-waffles/

Banana Almond Pancakes Topped with Nutella

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2012! How has your new year kicked off so far? I’m not one for new year resolutions, but how about more posts this year than last year? I can work with that.

I started this year with a fresh stack of flapjacks, so it only makes sense to share with you a pancake recipe. As always, I had browning bananas on the kitchen counter and had to find a use for them. Since I wasn’t planning on eating them soon, I tossed them into a pancake batter and slathered them with Nutella. These pancakes are great for breakfast, lunch, dinner, or any meal in between! They turned out to be a little on the flatter side, but the taste was spot on. The recipe makes approximately 12 pancakes.

Print
Banana Almond Pancakes Topped with Nutella

Ingredients

  • 1 1/2 cups flour
  • 1/4 cup almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 2 1/2 teaspoons ground cinnamon
  • 2 ripe bananas, mashed
  • 1 1/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 1 tsp vanilla extract
    • For the topping
  • 1 tablespoon nutella
  • half a banana, sliced
  • a pinch of sliced almonds

Directions

  1. Mix together the flour, baking powder, baking soda, salt, and cinnamon.
  2. Add the bananas, buttermilk, eggs, honey, vegetable oil, and vanilla extract to the dry mixture and stir until just moistened. A couple of clumps are okay!
  3. Scoop the batter by 1/3 cup onto a pan over medium heat. Once bubbles start to appear, carefully flip the pancake and let the other side cook for another minute or two.
  4. Spread your desired toppings on top of the pancakes and eat away!
https://lovintheoven.com/banana-almond-pancakes-topped-with-nutella/

P.S. Have you ever used this stuff? It’s one of the greatest things I’ve ever stumbled upon I hardly use buttermilk, so I end up throwing a lot of the fresh carton in the trash. It’s such a waste! With this, I can have buttermilk on hand at all times, without having to worry about an expiration date (well, right away, anyway).
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You just mix this powder with some water and voi-la! You’ve got some buttermilk for baking.

Baked Maple Donuts with Cinnamon Sugar

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Are you drooling yet? No? Okay, i’ll keep going.

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baked and flipped!

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How about now?

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If you’re not drooling by now, then I’m pretty sure you’re a zombie who only craves human blood.

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Two words for you: Heck. Yes.

Sorry for the lack of posts this week. It’s the first week of training and my schedule’s been a bit hectic. Grappling through the 5 million cars during rush hours on the Bay Bridge, I haven’t had a chance for “me” time quite yet. I really don’t have any time right now either, but I needed a break from airport acronyms.

What’s a great distraction from studying? Donuts. They’re the ideal sweet treat/meal for when you’re studying because they’re cheap and quick. Unfortunately for me, the closest donut shop to my place is not one that I love. A lot of people rave about King Pin Donuts, but to me, it’s just a tad too greasy and extremely heavy.  I was determined to make my own. I ordered a donut pan on Amazon and two days later, I’m making my own donuts!

I ordered the Norpro 6-Count Nonstick Donut Pan (as pictured above) and cannot hype about it enough. My donuts baked and rose beautifully, while slipping out of the pan effortlessly. There was not even a tiny scrap that stuck to the pan. Can you believe it?! I might have to order myself a second pan for when I have guests.

This recipe from Cooking With My Kid played an important role in my first and successful attempt at making baked donuts. They were light, flavorful, and fluffy. You couldn’t even tell the difference between these baked donuts vs the ones that are fried except for the lack of greasy flavor. I was surprised at how easy it was. If you’re tired of sub par donuts, then I highly suggest making your own!

Ingredients

  • 1 cup all-purpose flour 
  • 3/4 teaspoon baking powder 
  • 3/4 teaspoon baking soda 
  • pinch of salt 
  • 1 egg (lightly beaten) 
  • 1 6 oz container of non fat organic vanilla bean yogurt 
  • 1 tablespoon canola oil 
  • 2 teaspoons lemon juice 
  • 2 1/2 tablespoons real maple syrup 
  • 3 teaspoons cinnamon 
  • 1/2 cup sugar 
  • 2 tablespoons butter (melted) 

Directions

  1. Preheat the oven to 400 degrees. Mix the cinnamon and sugar together and set aside.
  2. In a large bowl whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl stir together egg, yogurt, oil, lemon juice, and maple syrup.oil. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until just combined.
  4. Divide batter evenly into a greased 6 donut pan. The batter will be pretty thick and airy.
  5. Bake for 10 minutes or until golden brown. Let cool for a minute or two and then flip over onto a cooling rack while still warm. Use a pastry brush to butter your donuts and then dip each donut in the cinnamon sugar mixture to coat.

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