Sweet Potato Waffles

Tuesday, October 14, 2014




I'm a firm believer in doing what you feel is right, no matter the reason why. You do not own anyone an explanation for doing something or not. This can be applied to silly, frivolous whims or to something on a deeper level.

These waffles are a prime example of that.

The morning I made this beautiful creation of a breakfast, I honestly was not planning to go through with it at all.
Some strange desire came over me to make waffles and a bunch of sweet potatoes in the crisper were calling my name.
Did I have a reason or explanation behind the fact that I, out of nowhere, wanted to randomly roll out of bed and make waffles?
no.
I just wanted some DARN WAFFLES
I mean, sometimes you just gotta treat yo' self.
Luckily, this post recently popped up on my dash and I made the connection.







When I came across the recipe, just looking at the ingredients made me think of fall.
I mean sweet potatoes and pumpkin pie spice? Lets get real here.


  



*side waffle making tip* to get more of that "incomplete" waffle look (above), just use less batter!







So if you're looking for a super fall breakfast, I hope I pointed you in the right direction. On the side note, I am so thankful to be using 2nd person pronouns because my life has been absent of them lately thanks to Chemistry and English (yay essays and lab reports!).
Anyways... I'll be back soon with yet another fall recipe, but plot twist, it's actually not a desert or breakfast! Wow, even I was not expecting that.
Have an awesome rest of the week.



RECIPE CREDIT TO THE ALWAYS WONDERFUL JOY from Joy the Baker
Original link: http://joythebaker.com/2014/09/recipes/vanilla-bean-sweet-potato-waffles/ 


Ingredients
  • 2 small sweet potatoes, roasted and cooled
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons packed brown sugar
  • 1/2 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup maple syrup
  • 1 1/4 cup buttermilk
Instructions
  1. To roast the potatoes, place a rack in the upper third of the oven and preheat oven to 375 degrees F. Wrap whole, unpeeled sweet potatoes in foil, place on a rimmed baking sheet and allow to bake until a fork inserted in the potato meets no resistance. Depending on the size of your potatoes, this could take 30 minutes or so. Remove from the oven and allow to rest until cool enough to handle. Peel the potatoes, discard the peel, and mash well with a fork. Measure 1 cup of potatoes for the waffles.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
  3. In another medium bowl combine brown sugar and vanilla beans. Use your fingers to rub the two together, infusing the brown sugar with vanilla. If you're using vanilla extract, add vanilla to the eggs and sugar after they're beaten together.
  4. Whisk in the eggs until well combined. (Add the vanilla extract here, if using.) Whisk in the melted butter, maple syrup, and buttermilk. Stir to combine.
  5. Add the wet ingredients all at once to the dry ingredients. Stir well to combine thoroughly. Allow to rest while the waffle iron heats.
  6. Spray waffle iron if it isn't already nonstick. Add waffle batter and cook according to your specific waffle iron.
  7. Serve warm with pure maple syrup. These waffles also freeze very well once baked.


XO
Lauren

The Ultimate Breakfast Pizza

Sunday, September 28, 2014





Have you ever just looked at something and knew that you have to make that, go there, or try that?
This was one of those things.

I'd have to admit, I've been pulling my hair out recently, mostly involving chemistry and the horrors that go along with memorizing polyatomic and multi-valenced ions. So while I was skimming Pinterest (procrastinating? maybe a little bit). I should know by now, one does not skim Pinterest. But anyways, up pops a beautiful BuzzFeed article about "18 Breakfast Pizzas That Want to Wake Up Next to You". Every single pizza was mouthwatering, and just beautiful to look at. Then the real questions came up, which one to choose? So I did what any good person would do and combined factors from my favorites recipes and make one ultimate pizza.







But just to forewarn everybody, this is not one of those breakfasts that you can make last minute, no a pizza as great as this need a little more TLC. I made the dough from scratch the night before so it has plenty of time to rise. Another option if you don't have time to make your own crust, is to just get pre-made pizza dough!







This pizza includes *drum roll please*
-gruyere cheese
-bacon (I used turkey bacon because it was the only thing we had at the house)
-green onions
-mushrooms
-parsley
-arugula
-and finally an egg to top it off

Just a side note, but a little gruyere goes a long way, so make sure you don't add too much








The Ultimate Breakfast Pizza
Makes one pie

Ingredients:
Roughly around 1 package of pizza dough (bought or homemade)
Handful of gruyere cheese
Two strips of bacon cut into pieces
Handful of arugula
Parsley
A few green onions chopped
2 or 3 mushrooms
1 egg
Salt and pepper
Olive oil

Preheat oven to 500 degrees, then shape the pizza based off of your preferences.
Coat the top generously with olive oil, then add the cheese, bacon, mushrooms, and crack the egg on top before placing in the oven. It depends but usually it will take around 5-10 minutes to cook. Once done, season with salt and pepper and place the arugula, parsley, and green onions on top. It's best served when its right out of the oven.

(recipe based off of this lovely blog... I just changed a few things to my preferences)


Enjoy!

XO
Lauren




Raspberry & Kiwi Smoothie

Wednesday, September 10, 2014





So I bet the first thing you're wondering is, Lauren, what the heck? You're a teenage girl, where is all the pumpkin, apple, spice, coffee, fall leaves, and warm sweaters that the internet has been obsessing over since August 31st? Well I wanted to take a little break from that, because if someone else freaks out about fall, I honestly don't know what I would do. I need a little time to ease out of summer mode, before heading over to the "all so magical" fall land. Don't get me wrong, I love fall a lot, but seriously people, it's still like 80 degrees outside some days. Definitely not what I would call sweater weather if you ask me. 
The ironic thing is though, once December comes around, I'm a complete Christmas fanatic. Like I'm that one really annoying person that just randomly bursts into Christmas carols at any moment. But you'll find that out about me soon enough (4 more months to go...) :)

Anyways, sorry for the rant, lets head over to smoothies...






I love kiwi, especially in smoothies. Raspberry is also one of my favorite fruits too, so I decided to combined the two. This recipe has raspberry yogurt along with orange juice, banana, and a few pieces of ice. 






I really like this recipe because it's a really awesome healthy breakfast idea if you're on the go in the mornings. The fruit also looks really pretty when its all layered in the blender, which is a bonus.






So I hope this smoothie will make your mornings a little more bearable, especially with school starting and all that. I also apologize in advance, the measurements in this recipe are not exact because I kind of just threw it all in the blender:) but go with what your gut says, it's usually right.


Raspberry & Kiwi Smoothie
Serves 1

Handful of kiwi slices
Handful of raspberries
1/2 of a banana
I small container of raspberry yogurt (I used Chobani)
A splash of orange juice
3 ice cubes

Blend together thoroughly, pour into glass


XO
Lauren
P.S. Did you see my new design!? I really like it a lot and I hope you guys do too!





Lately: Bikes and Bakery

Saturday, August 16, 2014










// Just a few pictures of what has been going on lately while I'm down by the beach:)
Along with sitting in the sand, I've been doing a ton of bike riding and cinnamon roll eating.
I have a really awesome new blog post coming up soon, but I'm having a little technical difficulties with the program I'm using... hopefully it will be up in the near future!!


XO

Lauren

My Berry Picking and Jamming Experience

Monday, August 4, 2014





So as many of you know, I went berry picking a little bit ago. I have never really gone before and I was really excited. We went up to the pick-your-own farm in upstate New York called Alstede Farms (I highly suggest it if your ever up that way!). 

BERRY PICKING TIP: I did not know this but, THERE WILL BE A TON OF BUGS. Like bees, beetles, those annoying little fly things... all trying to attack you while you are picking the berries. Funny story, for some reason all the bugs just liked to land on me.. not anyone else... just me. At one point a giant beetle landed on my back.. I screamed... and ended up dropping the ENTIRE basket of blueberries on the ground :/
Thank goodness my mom came with me or we wouldn't of had any jam:)
but besides that, it was so much fun.






















We didn't really pick that much because it took forever to get that one pint of blueberries:)
so we cheated a little.. and bought the rest of the blueberries for the jam (oops)



Then my little sis helped mash up the berries before we put it in jars.





To make jam you basically need three things: fruit, sugar, and SureJell (which is the stuff that sets the jam)
I used the recipe on the inside of the SureJell box, and it worked pretty well!
But, if your going to make jam or jelly make sure you get the low or reduced sugar version of SureJell, because if you use the regular version it will be very very sweet.

I also made peach jam, which was so delicious also:)

XO
Lauren
 
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