Belgian Waffles

Belgian Waffles

I had my first Belgian Waffle in Belgium when I was 17years old, and I've been searching ever since for a recipe that matches that memory. While this still doesn't have the huge chunks of sugar you'll find on the streets of Brussels, it's a pretty close second. It's got a soft, chewy center with a crusted edge- Melts in your mouth!



Prep Time 10 minutes
Servings 4


  • 2 cups flour
  • 1/2 cup sugar
  • 3 1/2 tsp baking powder
  • 2 large eggs
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • Sliced fresh strawberries or syrup
  • 1 1/2 cups milk


  1. In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla, mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form, fold into batter.

  2. Bake in a preheated waffle iron until golden brown. Serve with strawberries or syrup. Yeilds 10 waffles about 4 1/4'.

Recipe Notes

** For a sweeter, crispier version use 3/4 cup sugar and 1cup butter**

Baked Honey, Garlic and Sriracha Cauliflower

I stumbled upon this recipe on when looking for a recipe to use up some almond milk we had sitting in the fridge. The process was a little more involved than we expected, especially when it came to making the sauce (yes, they really do mean a half CUP of sriracha!). But it was all worth it in the end! We paired the spice of this dish with a Parmesan chicken dish (conveniently also uses almond milk).

-1 medium head cauliflower
-1 egg white
-1 and 1/2 cups all purpose flower
-1 and 3/4 cups almond milk, unsweetened
-1/4 tsp sea salt

For the Honey Garlic Sauce:
-1/2cup Sriracha
-1/4cup Honey
-1/3cup Hoisin sauce
-2 cloves garlic
-1tsp onion powder
-1 and 1/2 tbs cornstarch
-3/4cup water

-Parchment paper
-Cooking spray
-Scallions and toasted sesame seeds optional

1. Preheat oven to 400*F. Cut cauliflower into bite-sized pieces and set aside.
2. In a large bowl, whisk together flour, milk, salt, and egg white. Pour into a large ziplock bag along with the cauliflower, seal and shake until all of the cauliflower is coated in the batter. You may want to break this into 3 smaller batches to make the process easier.
3. Lie the cauliflower out on a baking sheet lined with parchment paper. Gently spray the cauliflower with cooking spray and bake for 15-20minutes or until batter is golden brown.
4. While the cauliflower is baking, mince the garlic and saute until golden brown. Add sriracha, honey, hoisin sauce, and onion powder. In a separate bowl, mix together the cornstarch and water to make a slurry. Pour into the sauce. Heat on medium-high until the sauce starts to boil and thicken, stirring occasionally. Remove sauce from heat.
5. Once cauliflower is golden, flip over, spray the other side with cooking spray and cook for an additional 5-10 minutes to ensure the cauliflower is crispy on all sides. Remove from the oven and gently toss in the honey garlic sauce.
6. Garnish with scallions and toasted sesame seeds if you choose

The Best Blueberry Buttermilk Pancakes!

The best pancakes I’ve ever had were on the menu of a restaurant I waited tables at years ago. Unfortunately I lost that recipe a few years ago and have been looking for a pancake as good as those fabled ones ever since. I finally found it and here it is!!!

Blueberry Buttermilk Pancakes

serves 4 (make about 8 pancakes) Servings

1⅓ cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1¼ cups buttermilk
2 tablespoons unsalted butter, melted
Vegetable oil (for griddle)
Pure maple syrup (for serving)


Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).

Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Sprinkle a handful of blueberries into each pancake. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.

Based on this recipe from Bon Appetite!

Hard Cider Pot Roast with Mushrooms, Carrots, and Onions

We found this awesome recipe on and loved it. The meat just falls apart!

Yield: 6 to 8 servings


3 to 3-1/2 lb. boneless beef chuck roast
kosher salt
freshly ground black pepper
olive oil
8 oz. medium-sized whole button mushrooms, halved
2 large onions, chopped
4 large carrots, peeled and cut into 1” to 2” pieces
1 tsp. dried thyme
1/8 tsp. ground cloves
1 bottle (12 oz.) hard cider (I really like “Crisp Apple” by Angry Orchard.)
1-1/2 c. low sodium beef broth
1 bay leaf

An hour before starting to cook, remove the roast from the refrigerator. Rinse it and pat it dry with paper towels. Place on a plate and sprinkle fairly generously all over with kosher salt and pepper. Let stand at room temperature.

Preheat oven to 350°. Coat the bottom of a 5 to 7-quart French oven with a thin film of olive oil and set the pot over medium-high heat. When the oil is shimmering, put meat in the pot and let it cook, without moving it, until it is deeply browned on the bottom and lifts easily from the pot when turned. This should take about 8 minutes or so. Continue to brown all sides of the meat, turning as needed. Transfer meat to a plate and set aside.

Add mushrooms, onions, and carrots to the pot and cook, stirring, until softened. This should take about 5 minutes. Stir in thyme and cloves. Then pour in hard cider and beef broth. Stir to release browned bits on the pan bottom. Add bay leaf. Let mixture come to a boil, then return meat and any accumulated juices to pot. Cover pot and transfer to the oven. Cook, turning meat over once about halfway through cooking, until meat is tender and pulls apart easily when prodded with a fork, about 2-1/2 to 3 hours.

There are a couple of different ways you can finish up this beautiful pot roast:

For an easy weeknight meal, I will simply break apart the meat with a wooden spoon while it sits in the juices in the pot. The meat should be extremely tender, and not even need to be cut with a knife This is personally my favorite way to eat the roast, all loose and juicy and tender.

To achieve a more sliced look, I remove the meat from the pot after it has been in the oven for about 2 hours. Then I slice it against the grain and return it to the pot with slices intact as much as possible, along with any accumulated juices, nestling it back into the veggies and juices. Return the pot to the oven and cook for another 30 to 60 minutes.

My family prefers this served over/alongside creamy mashed potatoes, but herbed wide noodles are good, too.

We got this recipe from:


Inspired by the “Yankee Pot Roast Redux” from All About Braising by Molly Stevens, but greatly simplified and adapted from my family’s favorite Classic Pot Roast.


From Scratch Rum Cake


Totally from Scratch Rum Cake (with a 100% whole grain option)

Prep Time: 15 minCook Time: 50 minReady in: 1:05 h
Yield: 12-15 servings


1 3/4 cup (219 grams) all-purpose flour or whole wheat pastry flour
1/2 cup (55 grams) dry milk powder (whole milk or fat-free work)
1/4 cup + 2 tablespoons (42 grams) cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (112 grams) unsalted butter, softened
1 3/4 cups (350 grams) granulated or raw sugar
1/2 cup + 3 tablespoons (160 milliliters) olive oil (canola oil or another vegetable oil would work, too, but I don’t recommend coconut oil)
3/4 cup (177 milliliters) milk
4 large eggs, room temperature
3/4 cup (177 milliliters) dark rum
1 tablespoon vanilla extract
Rum Syrup:
1/2 cup (112 grams) unsalted butter
1/2 cup (120 milliliters) water
3/4 cup (150 grams) granulated or raw sugar
1/4 teaspoon salt
1/2 cup (120 milliliters) dark rum


Preheat your oven to 325°F (162°C). Spray a 12-cup bundt pan very well with cooking spray.
In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder and salt. Set this aside.
In a large bowl with an electric mixer or stand mixer, cream the butter and sugar at high speed until light and fluffy. Add the dry flour mix to this. It will resemble fine crumbs.
In the bowl that just had the flour mix, whisk together the oil, milk, eggs, rum, and vanilla extract. Add this to the crumb mixture and beat until well combined. The batter will be quite thin.
Pour the batter into the prepared bundt pan and bake for 48-60 minutes, or until a toothpick inserted in the middle comes out clean.
When there are about 15 minutes remaining on the timer, start the butter rum syrup. In a large saucepan over medium heat, heat the butter, water, sugar and salt until the sugar has dissolved, stirring occasionally. Take the saucepan off the heat and stir in the rum (it’ll bubble).
Let the cake cool in the pan for about 10 minutes and then invert onto a wire rack. Wash and dry the bundt pan and place the cake back into the pan. Poke holes into the cake (I used a meat thermometer to do this) and pour the syrup slowly over the cake. Let soak for 1-2 hours and then invert the cake back onto a serving platter. Cover and store at room temperature for up to 5 days.

Here is a link to the original poster of this recipe:

Hot Buttered Rum


Hot Buttered Rum

Nothing like a hot drink during the cold winter months while dreaming of sailing! Hot buttered rum is part of an American colonial tradition in which flavorful ingredients, such as molasses, were added to soften the harsher rum available in years past. This is an adaptation of a recipe that appears in Trader Vic's Bartender's Guide (Doubleday, 1972).

Servings 16




  1. Beat 3/4 LB. SOFTENED BUTTER and 1 CUP DARK BROWN SUGAR in a bowl with an electric mixer until fluffy. Add 1/4 TSP. FRESHLY GRATED NUTMEG, 1/4 TSP. GROUND CINNAMON, 1/4 TSP. GROUND CLOVES, and A PINCH OF SALT and beat again to combine. Chill the buttered rum base until ready to use, up to 2 weeks.
  2. To make 1 hot buttered rum, put 2 HEAPING TBSP. of the BUTTERED RUM BASE and 1.5 OUNCES AGED RUM into an 8-oz mug and fill with boiling water. Stir to melt and mix; serve at once.


The Delivery

Mai Tai was purchased by Adventure Charter Boats in Vero Beach, FL in April 2006. Captain Rick, Mike and Sarah sailed her back to Milwaukee, Wi in May! The trip took a total of 5 weeks, covering 2700 nautical miles! They took the ICW (Intercoastal waterway) from Vero Beach to Cape Canaveral and then headed out into the Atlantic Ocean. They sailed north 2.5 days to Charleston, SC. On that leg they were able to sail 23 hours straight with no motors at 8 kts! From Charleston they headed north 2 days to Beaufort NC. While 50 nautical miles offshore of Cape Fear they were ravaged by 4 40kt thunderstorms in one night!

After making repairs they again entered the ICW and sailed behind Cape Hatteras to Hampton Roads, VA. They picked up some parts for the autopilot and then proceeded up Chesapeake bay to Annapolis, MD. While in Annapolis they picked up a big yellow spinnaker for down wind sailing! They headed up to the top of the Chesapeake and took the B&D canal across to the Delaware river and headed down it to Cape May, NJ. Back out in the Atlantic Mai Tai managed 10 kts with her new spinnaker all the way to New York Harbor!
From there they headed up the Hudson river to the Castleton Boat Club where they used a hand operated crane to remove Mai Tai’s mast and then tied it to the deck for the trip up the Erie Canal! 36 Locks and 354 miles later they arrived in Tonawanda, NY where they stepped the mast in preparation for the trip through the Great Lakes! They Sailed down the middle of Lake Erie to Putin-bay, Ohio. They anchored under the 300 ft statue of Commodore Perry and had quite a night as it was Sunday night of Memorial day weekend!
They left at 8 the next morning and proceeded up the Detroit river, across Lake St Clair and up the St Clair river to Port Huron. After refueling Mai Tai and their stomachs they headed up Lake Huron hitting yet another 40 kt storm! Eventually they arrived in Cheboygan, MI where they again refueled. From There they headed northwest under the Mackinaw Bridge, past Grays Reef and into Lake Michigan! After a short 30 hours they arrived in Milwaukee at 8am on Friday, June 2nd.