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Get ready to WAFFLE!!!!

Waffle. It’s the newest fun thing in the kitchen.

Hello, Dear Readers:

Today, it’s all about you and your waffle maker. It’s not just for breakfast anymore. But there is some breakfast to discuss, as well as lunch, snacks, and dinner. As I mentioned in my previous post, life has gotten in the way big time. But I have been using my waffle maker regularly and finding new things to cook in it. As well as things NOT to put in it. There is more to a waffle maker than just your first meal of the day.

New Breakfast

This article discusses the cultural transformation of breakfast here in the US. It’s not just grabbing a bite on the way out. . .it’s a “breakfast occasion,” or an “experience,” I guess. To paraphrase the late Rodney Dangerfield, breakfast wasn’t getting respect. Now it is.

From the same website, an article about how food manufacturers are “riding the wave of gluten-free.” Of course, if you actually HAVE problems with gluten, you’ll know it’s not a new thing in food, something pundits don’t seem to get. More and more observers think gluten-free is a “food fad,” like super-foods or juicing. If you are gluten-intolerant, let them know it isn’t.

And the company that helped sustain me during my years as a working student at Tulane, Taco Bell, now serves alcohol. I didn’t drive for a long time, so I could indulge a bit after class if I was taking the bus home. But that’s about 20 years too late. The last time I tried to get food at Taco Bell, I couldn’t tell one thing from another on the menu and ended up at a Starbucks asking for breakfast sandwiches. At about 5:00 pm on a Sunday.

Your Waffle Guide

OK, now onto the most hotly anticipated blog post I’ve written this year! (Maybe.)

Do you like waffles, but don’t make them very often? Do you have a waffle iron but just give in and buy Eggos? (If you do–shame on you!) Is your waffle maker in the back of the cabinet, covered in dust, because it’s just too much trouble for once in a while? Or are you stuck in a rut, maybe sick of “clean eating,” and want something new? Have I got a treat for you, and clean eating even can be part of it.

Waffling.

Getting Started

Recently I bought a new combination tabletop grill and waffle maker. (I know, I shouldn’t have.) The Cuisinart Griddler is something I’ve looked at for some time, but of course, I also wanted the waffle plates, which, when bought separately, are $40 extra. Then one day, I got one of those glossy fliers from Bed, Bath And Beyond (with a coupon attached.) The Griddler normally retails there for $99.99, and you have to order the plates separately–but now all of a sudden, the waffle plates are being offered as a “bonus” with the Griddler.

Woo hoo! (And now Amazon is selling the Griddler and waffle plates as a bundle.)

I know, I know. . .I REALLY shouldn’t have. I was feeling really blue, and when I found out about the bonus plates, I grabbed one of the coveted 20%-off coupons, drove down to my local BBB and my credit card bought me an early birthday present. So I got what I wanted, for about half the price I would have paid normally.

After explaining this to Neighbor K (who thought I’d done something really bad), I showed it to her and offered her the old waffle iron, and she accepted.  I was thinking of giving it to the Salvation Army if she didn’t want it. It’s nice, and it works, but it only makes two at a time and is a pain to clean.

The old waffle maker, bought about 2010 or so from HEB.

The old waffle maker, bought about 2010 or so from HEB.

See? It only makes two waffles at a time.

See? It only makes two waffles at a time.

 

 

 

 

 

 

 

 

My Waffling Start

The first time I got married (in 1981) one of my bridal shower presents was an early model of this Black & Decker 3-in-1 waffle maker and indoor grill. In fact, that’s what I was thinking about one day when I started seeing these recipes. I actually looked at it again on Amazon.

But I really wanted the Cuisinart Griddler with the waffle plates, which ended up being nearly the same price, and I was lucky enough to get it. Like the B&D, the grill/griddle plates pop out and are reversible (the Cuisinart waffle plates aren’t reversible.) Honest, I wasn’t much of a cook in 1981, but I tried and utilized the countertop grill many times. It’s where I tried out the two waffle recipes from The 20 Minute Natural Foods Cookbook on my (first) husband. He’s still alive, so it couldn’t have been that bad.

If you’re looking for inexpensive, I did accidentally find this model on Gevalia’s website–yes, the mail-order coffee company–that’s in the clearance section. Never mind why I was on Gevalia’s website. No, I didn’t sign up, either–you can buy their coffee in SuperTarget now.

Admit it–you signed up back in the ’80s for the free coffee pot, didn’t you? Well, of COURSE, I did! I killed a few coffee pots, too, back in the day. I had one of the first drip models that ground the coffee and brewed it. Now I use a French press, and I just have to keep the spare glass beakers around–easier, since Sur la Table will be opening soon in my neighborhood.

Back to waffling in current-day America.

Social Media Waffle Awareness

Some time ago, I started seeing posts on Facebook–both pictures and video–of different things to make with a waffle maker. First was an omelet. (If you go to YouTube or Pinterest and type in “waffle iron recipes,” you’ll get thousands of hits, so enjoy yourself.)

Then I saw someone place frozen tater tots on a waffle maker, lower the top, and come up with. . .hash browns. (The only time I’ve ever *wanted* to buy frozen tater tots.) Another entry saw canned cinnamon rolls, popping them open, and placing them cut side down onto the waffle area, and lowering the top. Cook them for a few minutes, drizzle some of the icings on them, and they’re ready. (The only time I very *nearly* bought a can of cinnamon rolls to try it.) Take a look:

Come on. . .you know you wanna. . . . (From Pinterest)

Come on. . .you know you wanna. . . . (From Pinterest)

You can find an article with 17 recipes for your waffle iron on BuzzFeed, including one from a blog I’ll talk about in a bit. But there are literally hundreds of recipes like these on Pinterest that float over to Facebook, and videos on YouTube galore. Just about using the waffle maker for something other than waffles. Like bacon or sausage and scrambled eggs on the waffle maker. Did you think about doing that? People have–and you can too. How about a low-carb, Paleo pizza?

If you’re one of those people who likes the idea of a breakfast SANDWICH, you have some options as well. Matt Robinson of RealFoodByDad also has a Frittata Waffle that’s an easy option for those who need breakfast on the go. I need to try that idea soon, too, and maybe look up more or fiddle about with this recipe, too.

Before I continue, let me point out that the Cuisinart Griddler, and many others like it, have a grease trap that you must remove, empty (if needed) and clean. The Black & Decker 3-in-1 doesn’t have a grease trap; you put a little bowl behind the corner if you’re going to cook something like bacon. Also, make sure it’s on a flat surface. Why?

Oops!

I recently attempted to cook scrambled eggs on the flat griddle, because the waffle plates were in the dishwasher. It wasn’t flat on the stove surface. (I don’t have a lot of room here.) My perfectly scrambled eggs rolled directly into the grease trap. It was clean, thank heavens. No matter–using potholders, I removed the grill plates and replaced them with the waffle plates after I washed them by hand. When the waffle plates were hot enough, I went back to cooking eggs on the waffle plates. Like I tell you, I speak from experience.

Now back to waffling.

Gluten-Free Waffles

Intrigued by these simple but innovative ideas, I went looking for a gluten-free waffle idea, since I haven’t made any in some time. I’ve made the vegan ones from Erin McKenna’s second book many times, Babycakes Covers The Classics, but that’s been a while (although I made a batch one Sunday because I was out of eggs.) I looked in The Joy of Gluten-Free, Sugar-Free Baking, and found a recipe on pages 135 and 136. Made with nut flours and beat in your stand mixer, they’re pretty good, especially with the sugar-free raspberry syrup I bought and never used (it’s gone and they don’t make it anymore.)

Waffles from The Joy of Gluten-Free, Sugar-Free Baking

Waffles from The Joy of Gluten-Free, Sugar-Free Baking

Wish I could find more of this!

Wish I could find more of this!

 

 

 

 

 

 

 

 

 

It’s a simple recipe, but I only had almond flour handy, so that’s what I used.

But what else is out there?

Pinterest yielded some delicious options, although my first attempt at gluten-free waffle brownies didn’t work well. The second recipe, from the blog Edilble Perspectives, is pretty darn good, even if I messed around a little with the recipe to make it sugar-free. I only had brown rice flour, not sweet rice flour, and of course, had to fiddle about with the chocolate and Somersweet to make it sweet with unsweetened chocolate.

Just mix it up like you would any standard brownie recipe and drop it on the hot plates:

Brownies on a waffle maker, no kidding.

Brownies on a waffle maker, no kidding.

A few minutes later:

Done in a flash!

Done in a flash!

 

Anyway, you end up with this:

IMG_2827

You know you want one. And it’s gluten-free. And sugar-free.

Top them with additional SomerSweet (or another sweetener), add ice cream, or however you like to top brownies, and enjoy the heck out of it.

If you want fast and easy, (and aren’t concerned about GF or anything) you can also get a boxed brownie mix, make it like you normally would, but instead of baking them in the oven (even the toaster oven), use the waffle maker. They’re almost instant brownies. You can do the same thing with cake mixes.

Are you seeing the value of this yet?

More Waffle Masters

Doug Armstrong shows you how to turn leftover pizza into pizza pocket here, along with some other interesting kitchen hacks in a 4-minute video. His “waffle iron hacks” video is here, and Doug shows you paninis, the cinnamon roll trick, and other desserts with your waffle maker in this 3-minute video. He’s British, and he’s pretty cool in the kitchen, too.

Search YouTube for more waffle hacks from hundreds of videos.

The Year-Round Indoor Grill

Has it hit you yet that the humble, unappreciated waffle maker is actually a modified, useful indoor grill? Pay attention, grill masters–you’re about to get your winter alternative lesson. A waffle maker can be especially useful if you don’t live in the Lone Star State, where we grill outdoors just about year-round. But what’s wrong with a little indoor grilling, as long as there’s an electrical outlet nearby?

When I was cooking up some chicken thighs one night, I decided to try out one on the waffle maker. Know what? They cooked much faster on the waffle maker, so I turned off the toaster oven and cooked the rest that way. The second time, I decided to use the meat mallet on a pack of chicken thighs, coat them with a salt/pepper/garlic powder mixture, and they came out even better.

The Waffle Blog

There’s even a blog dedicated to such an activity. Will it Waffle? is dedicated to finding out exactly what you can do besides make waffles in your waffle iron. Even Neighbor K was impressed with the concept (especially since I gave her the old waffle maker.) No idea if she’s tried it yet, though. The blogger and cookbook author, Daniel Shumski, who’s been waffling nearly everything he can think of, put together a book and published it–Will It Waffle?

Just published in August, this timely book has some delicious recipes and is easy enough for even novices to use. You KNOW I had to have it. But even more importantly, I had to talk to the author.

Talking With Daniel Shumski

I got on his website, and sent him an email. He was very nice, and offered to answer questions about it. Instead of printing the questions and answer, I’ll just tell you what he wrote back:

Using my waffle iron for more than just waffles goes back about six years. The story behind it is this: I had this waffle iron and I loved making waffles, but I didn’t love the idea that I had an appliance that I only used for one thing. I figured it must be capable of more. So I gave it a shot. Before long, I was trying French toast in the waffle iron .. then cookies… then burgers. And, as with any experiment, if something works, it encourages you to keep going. So I was off!
At the same time I was trying things, I was doing a blog chronicling my waffling adventures. It was fun to get the feedback and — as with any successful experiment — the positive feedback keeps you motivated to try more things.
At some point, my current publisher and I connected and we decided there might be a place in the world for a waffling cookbook. I loved doing my waffling blog and I love reading blogs, but I’m also very fond of cookbooks, so I was excited about the possibility of bringing waffling to a potentially wider audience. 
It’s hard to pin down how much I waffle these days. More than most people, it’s fair to say. The key in my mind is to have the waffle iron accessible. For some people this means on the countertop. For others, it means in a cabinet that’s easy to reach. Too many people have their waffle iron in some neglected corner or forgotten in a box in the garage. When it’s accessible, you’re one step closer to waffling. 
My advice for people interested in waffling is to not be afraid to experiment. It’s part of the fun! 
Hope this helps!
Happy waffling. 
-Dan

 

Awfully nice of him. Thanks, Dan!

The Perfect Gift

NOTE: If you’ve got a gift-giving occasion coming up–birthday, wedding, or the upcoming Christmas and Hannukah–this book and any kind of waffle maker will make a really great gift for someone who cooks, is learning to cook, or wants to stretch their culinary muscles. Even if the gift is to yourself.

You’re welcome.

The book starts out with breakfast recipes, bacon and eggs, including a waffled sandwich, French toast with chocolate and whipped butter, sausage, and hash browns. For lunch, sure you can waffle sandwiches–but did you think about quesadillas? How about a Waffled Croque Madame?  (Page 49.) Burgers, meatballs, pizza salmon, and filet mignon–yes, in a waffle maker, folks. A Waffled Tamale Pie that looks amazing.

I won’t be trying the waffled kale or the waffled eggplant. You KNOW how I feel about eggplant, right? But if kale and eggplant is your thing, Daniel’s got you covered there, too.

What did I do with this book? Oh, lemme tell ya. . . .

Waffled Falafel

The first thing I tried was the “Fawaffle,” or “waffled falafel.” I already had everything on hand, so I tried it first. As you may know, I do love FiveMinuteHummus, and make my own frequently. But I’ve never had falafel in my life. Nobody ever took me to a Greek restaurant, either in NOLA or here in Houston, so I had no idea what it was. (Ironically, last weekend’s new Pioneer Woman show featured Ree Drummond making things she’s enjoyed out of town, but never made at home before–a more traditional version of falafel as well as chicken & waffles, which I’ll discuss later.)

Well, I made it. I waffled falafel in my own kitchen, and it’s a recipe I’ll make for the rest of my life. Delicious comfort food. Yes, it’s that good, with or without hummus. Just remember that you have to use dried chickpeas, soak them in the fridge overnight, and then mix everything together. I left out the 2 tablespoons of flour, and I was thankful that it wasn’t an essential–so mine are gluten-free, too!

Soak the beans first, then use the food processor to blend it all together:

Add the ingredients to the food processor and blitz!

Add the ingredients to the food processor and blitz!

 

This is what you end up with:

IMG_2847

And just load ’em up into the heated waffle maker:

IMG_2849

Admittedly, it’s a bit weird–but you know me. If it sounds good, I’ll try it at least once. So, tell me–good?

Fawaffles with Hummus

Fawaffles with Hummus

Oh, Holy Shish Kebab!

Also, note that falafel is traditionally deep-fried. But here, in the waffle maker, there’s just a little oil involved. And it’s fast, too.

I decided to enlist someone else’s taste buds, so I went to see Neighbor K with two freshly waffled Fawaffles and a little hummus. Asked her to try them and see what she thought. At first, she said she’d try them later–fair enough, no rush, but she took one bite. Then another. And another, and proceeded to gobble them up, right in front of me, until she’d finished them both. I warned her that they had onion in them, so Daft Pug should not be sampling them.

Also, I casually mentioned that I’ve never had falafel in my life, never been to a Greek restaurant either, so this was my first time making and eating it. Growing up  in New Orleans, most of the food was local, Italian, and one or two Mexican. You had to go out of your way to find Greek, although I’m sure it’s not that way anymore. K’s comment: “You’ve never had falafel? You’re weird!”

And that’s the last time K was offered something to taste test, and the last time she will appear in the blog. Ditto for Daft Pug. Sorry, Little Buddy. (I have a new taste-tester lined up, the aforementioned Neighbor E.)

Waffle Plantains

Meantime, I wanted to try something else I’d never used before–plantains. Friend of the blog RR is Puerto Rican by birth, and of course, his mother cooks a lot of Spanish-influenced dishes. (I’ve told him for years that if ever I find myself with a Hispanic boyfriend, she’s on the hook for some cooking lessons.)  I texted him, but he wasn’t available to chat, so I sent him this picture:

Frying the plantains. I had to keep remembering that they're not bananas!

Frying the plantains. I had to keep remembering that they’re not bananas!

RR texted back: “Look at you!” I’ve never had plantains, either. But I sure did like this one.

The first thing you do is make the dipping sauce, which is nothing more than cilantro, garlic, and olive oil:

You have no idea how tasty this is.

You have no idea how tasty this is.

Let that sit while you’re making the rest of it, then remove and discard the garlic. Oh, yum! Now back to the other part.

Plantains don’t “peel” easily as a banana does, you have to chop off the ends, and then make slices in the tough, fibrous covering:

Slice the skin like so

Then slice like you would a banana:

If this picture looks dirty, I'm sorry

If this picture looks dirty, I’m sorry

A Note About Plantains

Let me back up a bit. Waffled Tostones are plantains sliced up, fried quickly, and then waffled. Plantains that have been sitting as long as these became sweet, but the first time I tried doing this, they were ripe but not sweet. These ended up being soft like a ripe banana, so it didn’t work quite as well as the first time.

But you don’t eat them raw. Ever.

Once I got the slices done, they went into the frying pan. (I used refined coconut oil.) They’re fried up pretty quickly, so you carefully take them out and put them on a paper-towel-lined plate. (Be especially careful if there are children about–hot oil is no fun in the wrong place.)

IMG_2857

The next step is to waffle them. Fit them onto your waffle maker like so, and then CAREFULLY smash down the top and hold it while your tostones toast:
IMG_2859

I didn’t take any more pictures of the waffled tostones, I was too busy eating them. Yes, they ARE worth the trouble.

Waffle Pajeon

Because the green onions became two feet high in the HeatCageKitchen garden, I decided to try Daniel’s Korean Scallion Pancake Waffle (aka “Pajeon.”)  I ended up doing this twice–once according to the book, and once with gluten-free flour. Know what? They’re both good.

Plus, Daniel also points out something that I like to mention: cut the white, rooted bottoms off your scallions from the grocery store and grow them back. He suggests putting them in a glass of water–I’ve done that, and I’ve stuck them directly into the soil, and both methods work. However–I highly suggest buying organic green onions if you’re going to grow them. First, they’re probably not genetically modified, and two, no other issues like pesticides or other stuff. I’ve grown both, and the organics shoot up to the sky.

My, what big onions you have!

Thanks, they’re organic.

Flour Exclusives

But seriously, this recipe, while really easy to make, is, essentially, a flour ball–so keep that in mind if you’re trying to cut down on that sort of thing. A cup of flour, a teaspoon of salt, a teaspoon and a half of sugar, and a cup of water. Mix it, and pour over your cut onions which you place in between the divots.

Korean Scallion Pancakes

Korean Scallion (Pajeon) Pancake Waffles

And the blogger learns a new word: divot, or the thing that makes the square in the waffle. (Honest, I didn’t know!)

Cover the whole thing:

IMG_2415

Close the lid, cook them until they brown nicely (this is true for both regular and gluten-free flour) and you end up with this:

IMG_2416

They don’t turn golden brown like breakfast waffles, so don’t overcook them.

The Sauce

Make up a bit of dipping sauce from the book (1 tsp toasted sesame seeds, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, and 2 tablespoons honey, then mix it or shake it up) and you’ve got a tasty little snack going on. I didn’t eat a whole gluten-heavy waffle, but I did nibble a bit that came off on the waffle plate. Tasty, just like the gluten-free version, and while it’s somewhat crispy on the outside, the inside texture is more like sticky rice. With no egg, yeast, or baking powder, it’s just kind of sticky. This is not a deterrent, however.

Daniel also suggests using other veg, such as zucchini or carrots, in place of the scallions; just cut them down to matchstick size to fit the grooves.

Another week, I wanted to try out two more recipes, but I sorta did them my way. Grilled Pineapple and Grilled Halloumi are two separate recipes from the book (there is watermelon involved with the Halloumi), and I had them just because I wanted to have something different.

Admittedly, not the most common dinner combo.

Admittedly, not the most common dinner combo.

Halloumi Waffling

I had some Halloumi left from a previous trip to Trader Joe’s; it’s quite expensive elsewhere, so I get it when I go and freeze it. (Unfortunately, at Trader Joe’s, it’s a “seasonal” item for grilling.)  If you’ve never had Halloumi, it’s like feta, but not quite as acidic. Halloumi also doesn’t melt away like feta, holds its shape, and stays in the fridge for a long, long time.  I started by slicing up the cheese and cooking it half and half:

Both stand up to waffle grilling

Both stand up to waffle grilling

 

After the pineapple was finished, I finished up the cheese:

If I'd only realized it was already sliced. . .next time.

If I’d only realized it was already sliced. . .next time.

 

Oh, yes. . . .

Oh, yes. . . .

 

I cooked it all up, and sat down to watch Season 11 of New Tricks, which had just arrived from my local library. I’m also binge-watching Sherlock.

I Was Recipe Testing

Now, before you go getting worried and thinking, “Amy’s eating pineapple and cheese for dinner?” Well, these are items I already had on hand, and it was easy, so I did. It’s not Velveeta, either. I don’t buy Halloumi very often, either–only when I head to Trader Joe’s. (No sign of them coming to my part of Houston yet.) Unfortunately, because it’s a “grilling cheese,” Trader Joe’s considers it a “seasonal item,” darnit! So if I want more, it’s back to Kroger or HEB for some that is at least double the price. Wish I’d known–one day I’ll have a cheese freezer where I can buy it on sale and keep it for whenever.

Most of the recipes in this book involve. . .flour. So, there’s a good chance I won’t be making all of them. But there are plenty of recipes that don’t involve flour or might be worth experimenting with gluten-free flours to try these interesting recipes. I sure would like to figure out how to make that pizza crust with GF flour and waffle it. Maybe next weekend I’ll try it.

Chicken & Waffles

Oh, and one thing on the famous “Chicken & Waffles”–it’s NOT, as many people believe, a “Southern dish.” I grew up in the South and never heard of Chicken & Waffles until the last couple of years. (Friend of the blog CN likes a place in Houston called The Breakfast Klub, a Midtown Houston place that serves, among other things, Chicken & Waffles.  I’ve not been there myself.) Some clicking around revealed that no, it really isn’t Southern at all–and NPR has a whole story about it.

If you start talking about C&W being “Southern,” be prepared to have your face slapped. It began in Harlem, of all places, and is now served as a “soul food” dish nationwide. I wanted to yell at Ree Drummond last weekend for calling it a “Southern tradition,” because, it really isn’t. Now that you have been educated on the subject, please do not say that again. Thank you.

But you can certainly MAKE Chicken & Waffles all in the waffle maker, of course.

Some Things Aren’t Waffle-Ready

Admittedly, not everything will waffle. Smoothies, soup, salad greens–no. But to go with that Pea & Pesto Soup, a nice Gridded Grilled Cheese sandwich (page 37) or a nice Fawaffle might just fit the bill, right?

Remember, Thanksgiving is coming up quickly. Wouldn’t some waffled brownies, cakes, or other desserts have a place?

What To Make

Consider Waffled Oatmeal Chocolate Chip Cookies, page 163, Red Velvet Waffle Ice Cream Sandwiches, page 169, or a Wapple Pie, page 175. How about some Stuffing Waffles on page 156? Consider Waffled Macaroni & Cheese on page 67, where Daniel supplies his own recipe for a baked M&C and waffling it. Sure, it’s more work than a box–but it is Thanksgiving, right? Make extra, because it’s going to go fast. And anything you can do ahead of time is always going to help.

At the moment, I don’t have any waffling recipes posted on the recipe page, but I hope to get them up soon, along with some Thanksgiving recipes (if I can find them again.) But really. . .they’re everywhere, just go look for them on Pinterest for starters.

Will You Waffle?

Give it some thought as you plan your upcoming holiday meals or even next weekend. A waffle maker can make things easier, especially if you get some extra help. Remember, it’s 110v, so you can plug it in anywhere–and that will come in handy in a crowded kitchen, any time of year.

Happy Waffling!

 

Chocolate alert: Chocolate Hazelnut Cupcakes

Good evening:

Well, yesterday was cooking day, and boy did I ever. I started out with a trip to my local Kroger stores. I say “stores” because I couldn’t get everything at the first Kroger, so I had to drop by the second. Next time I may go all the way to Friendswood and visit the one by LK’s place. Oh, wait, is she in League City? I forget. it’s over there on Bay Area and 518, or 528. . .I get those two mixed up. Anyway. . .I did get online and open up my online Kroger account and add some “digital coupons” onto my Kroger card. I also had some paper coupons that arrived in the mail on Friday. I saved a total of $45.45, which made me feel kinda stoked. Nevermind how much I actually spent, but I stocked up on some things and even tried something new.

It was great to watch that $90 tab go down to $63 in a heartbeat when my Kroger card was scanned. But I don’t do that every day.

I roasted a big ol’ pork loin roast, so that was easy. I made some barbecue sauce, because one thing I picked up on sale were some cross-cut shanks. Those went into the slow cooker this morning–delicious! Also made some more of the low-carb fruit muffins I made a couple of weeks ago.

And then I made some of the muffins I told you about in the last post from GF and Methe chocolate hazelnut muffins. Yes, they are worth the trouble to make, including with Somersweet. Wanna see?

First, you mix the cocoa powder and olive oil:

Chocolate and oil, mixed

Sounds a bit odd, but roll with it

Then you whisk up the dry ingredients:

Hazelnut flour and other goodies

Hazelnut flour and other goodies

Then beat the eggs until nice and frothy:

My Suzy Homemaker mixer again!

My Suzy Homemaker mixer again!

And then add this wonderful elixir:

Vanilla extract, HeatCageKitchen style

Vanilla extract, HeatCageKitchen style

And a little of this, too:

All Natural SomerSweet!

All Natural SomerSweet!

 

Add the chocolate mixture into the egg mixture first:

WHIZ!

WHIZ!

Mix in the dry stuff and stir it all up:

wpid-wp-1423534291155.jpeg

And then bake them at 375F for 25 to 30 minutes.

Here’s a tip: let them COOL. Overnight, if necessary. Why? Well. . .the GER came by last night, and I gave him the only one that came out perfectly. The rest, well. . .all I’m saying is let them cool completely. And maybe use paper muffin liners, too:

They sorta didn't come out of the pan exactly right. . . .

Delicious, but mine were not a feast for the eyes.

They sorta didn’t come out of the pan exactly right. . .don’t judge me. Or maybe I didn’t grease the muffin tins enough. Or maybe I need new muffin tins. . . .

I just talked to the GER and he’s not tried his muffins yet. I gave him one chocolate muffin and two of the blueberry muffins. When I mentioned that I was making some gluten-free muffins, he said, “oh, no! You nearly killed me the last time with that dinner!” Like the long-ago dinner with my brother and his family in 1997, I will likely not live that one down. Ever.

I didn’t feel like messing with the Nutella frosting, even though I could have whipped up some Homemade Nutella to make it.

Verdict: Delicious!! With hazelnut flour/meal more available in grocery and health food stores, it wouldn’t be difficult to whip these up anytime you wanted. If you’ve got a gluten-sensitive honey, get started on them Friday afternoon/evening so they’re cool on Saturday, which is Valentine’s Day. If you’re making frosting, I would do it ahead of time, too.

Note that Brenda’s original recipe calls for sugar. But because I’m a fiend for the alternative sweeteners and eschewing sugar, I used SomerSweet, which is primarily erythrytol. If you have something called Sweet N’ Natural, or another erythrytol-based sweetener, and prefer to use that, it might take some fiddling to get it right. But SomerSweet measure identical to sugar, so that’s what I go with.

And if you’re like me, don’t have a special someone, make them for yourself, (the recipe makes 6 or 7) because they’re just delicious. The rich chocolate-hazelnut taste is like nothing else you’ve ever had, and will become one of your favorites.

Happy Valentine’s Day, and Enjoy!

 

 

 

 

 

 

 

 

Chocolate alert: GF Valentine's Day reblog

Good evening:

OK, so I once again can’t find the “reblog” button on a website, but I have to tell you about some delicious stuff over on Brenda’s site, GF And Me. I don’t know Brenda or Geoff personally, but I do get her blog posts. According to the site, they live in Red Deer, Alberta, Canada. All I know is it’s north of Dallas, above the Mason-Dixon line, and it’s cold. My friend Shelley on Facebook tells me how cold it is up there; she’s nice like that.

So, I logged into WordPress tonight to check something and was greeted with this picture:

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Holy Shish Kebab. Chocolate Hazelnut Cupcakes with Nutella frosting. If you don’t believe me, go back and read that again. Even if it wasn’t gluten free, I’d still be panting over the chocolate AND hazelnut AND Nutella in one place.

If you’re not familiar with the combination of chocolate and hazelnut, well, that’s a shame, please go try it. They go well together, just like chocolate and raspberries. And as I’ve often told people like Neighbor K, if there’s chocolate and raspberry to be had, I’ll knock you over to get to it.

Well, OK, I’m exaggerating on that one. . .but both combinations are worth trying, if you’ve never had either one. (And Neighbor K is taller than me, too.)

Brenda also has links to other recipes in this blog post, such as a very dark chocolate cake, a GF sponge cake you can make in the microwave, and even GF Ferro Rocher. How’s THAT for cleaning it up?

Because Brenda does more recipes than I do, if you want to find something tasty and GF that I’ve not written about, cruise on over to GF And Me. (You can use the search function on my site to find recipes on HeatCageKitchen as well.) You can find the recipe for THOSE cupcakes at this link.

Brenda’s V-Day post from last year is available here. I think I reblogged that one, too!

You know you want some. And yes, so do I. If I try them, I’ll let you know what happens.

Happy Chocolate, I mean, Valentine’s Day!

Little Chicken Sandwiches

Good evening, Dear Readers:

Well, Houston’s warm spell was broken with a cold front that literally blew through last night. I was in shorts all day yesterday, and later in the evening found my self. ..chilled. I managed to gather a bag of dry leaves for composting before the rain came through, and will try to get more in a little while; cheap rakes are great, aren’t they? I made coffee last night AND this morning! Enjoy it while you can. . .because soon enough it’ll be HOT again. This is Houston, after all.

All the housework is done, and coupons cut and sorted for whenever I go shopping again. I actually have done some shopping, but not so much for groceries–more spare parts and things, mostly. But not a whole lot. For instance, I had no idea that household cleaning manufacturer Casabella made a tool to scrub your bathtub. No kidding! It’s a tub scrubber on a long pole, much like a mop or broom. How did I not know about this? I actually saw a similar tub scrubber by Oxo on Facebook, but Bed, Bath and Beyond does not have OXO’s model yet. Armed with coupons, I got one of the Casabella models and a refill pad. My tub and surroundings is clean, and I do not suffer with pain from it.

Soon I will be getting the HeatCageKitchen garden started for this year. Although my rosemary plant keeled over after so much rain, I’ve sprouted a bit of rosemary I leftover from Christmas. Takes a while, and you just keep the water fresh in the cup. The green onions are shooting up nicely, and I may need to transplant them to a bigger container.

Last night I cooked up some tenderloin medallions. No kidding. Upstairs neighbor J goes deer hunting, and some time ago gave me some delicious deer sausage he’d had made after a trip to West Texas. I was kind of “saving it,” and then he gave me a package of these:

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Venison Tenderloin Medallions

 

I’ve had venison twice before, and cooked it once, at someone’s house. (Never again.) I was not aware that venison can be tough, and because it’s so incredibly lean, needs a fair amount of oil to cook properly. I am now, so of course I first hit them with my handy-dandy meat tenderizer:

The only meat tenderizer you'll ever need

The only meat tenderizer you’ll ever need

This is the model I think I have, but I don’t believe I paid that much for it–I’m too cheap. However, this is a comparable model for a lot less.

Olive oil in a cast iron pan is the only way to go:

They cook up quick, too.

They cook up quick, too.

It wasn’t long before I was enjoying something delicious.

Yum.

Yum.

Yesterday also saw some on-sale chicken breasts and what looks like the last of the “fish unspecified” from the GER cooked up for the week. I also have a little of last week’s chicken chili, but I’ll have to post that recipe later. I meant to do it already, it’s for the slow cooker.

Now, the next one I sort of stumbled upon. . .well, let me start it this way. Remember a while back I had a fascination with the Hamilton Beach breakfast sandwich maker? I still think it’s neat, but. . .well, I gave it another try, minus the sandwich maker.

In the Wheat Belly 30-Minute (Or Less) Cookbook, there is, on page 19, a recipe for an “All Purpose Baking Mix.” With this mix, you can make a number of baked-goods recipes in the book. In fact, this book has a number of different mixes for a number of different applications. (On Page 25, there is a mix for the wonderful flaxseed wraps, and on page 28, one for tortillia baking mix, which I haven’t tried yet.)

When it got cold enough to bake a couple of weeks ago, I decided to cook up some chicken thighs, just stick them in the toaster oven on 350 with some olive oil and spices until they were done. Didn’t think more about it, just something to eat. (I got a bunch on sale again.) Separately, I decided to make some of the Basic Sandwich Muffins on page 24, using the All Purpose Baking Mix. First, I had to whip some up:

Wheat Belly All Purpose Baking Mix

Wheat Belly All Purpose Baking Mix

 

To make these little sandwich muffins, you’ll need a whoopie pie pan. These muffins are small but quite filling. Once you make enough of the baking mix, you mix up the muffin dough and bake them. They’re not very big, honest:

One Wheat Belly Basic Sandwich Muffin

One Wheat Belly Basic Sandwich Muffin, about 3″ across

They’re only about a half inch thick, really:

Side view

The recipe makes 4 of these little muffin halves, and the recipe says that each one is a half. Two of these are quite filling. Well, I decided to cut them in half to see what happened, and at some point, I realized that the chicken thighs were the perfect accompaniment. I mean, the chicken isn’t that big, either, once it’s cooked:
2015-01-31 11.00.06

The muffins are great toasted:

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And you slice up the chicken thighs lengthwise like turkey breasts to make them fit. With some Just Mayo on the muffin halves, and a dot of Zatarain’s Creole Mustard on top of the chicken:

2015-01-31 11.07.19

Voila!

Little chicken sandwiches, Wheat Belly style

Little chicken sandwiches, Wheat Belly style

 

I had them every day for breakfast, just because I could. Admittedly, I didn’t make any more, I want to try something else next.

Now, of course, I’m down a couple of bags of almond flour. Next trip to Trader Joe’s, I’ll be stocking up again. But between these little babies and the recent Meyer Lemon Cake, oh, is it so worth it.

If you’re looking for a little treat, give these a try, because they’re quite good. The recipes are below.

Please note that one recipe for the muffins makes four, but if you have a 12-cup whoopie pie pan like I do, you can triple the recipe to fill it and bake 12 at once. Nothing wrong with that, right?

Oh, and Valentine’s Day is next week! Are you ready? There are some chocolate recipes here on HeatCageKitchen, just do a search (or start here). But there’s one more thing you can make with that baking mix, and fast–a Coconut-Chocolate Quick Muffin, on page 87 of the same book the muffins are in.

They’re actually listed under breakfast, but they’re pretty good about anytime. In fact, I might make one tomorrow. Let me tell you, though, all these quick muffins are microwavable in a cup. How cool is that?

So get ready for Valentine’s Day the HeatCageKitchen way! Or at least an easy way. . .recipes are below.

Happy Dining!

~~~~~~~~~~~~~~~~

Wheat Belly Recipes

All-Purpose Baking Mix

  • 4 cups alond meal/flour
  • 1 cup ground golden flaxseeds
  • 1/4 cup coconut flour
  • 2 teaspoons baking soda
  • 1teaspoon ground psyllium seed (optional)

In a large bowl, whisk together the almond meal/flour, flaxseeds, coconut flour, baking soda and psyllium seed (if desired.) Store in an airtight container, preferably in the refrigerator.

Basic sandwich muffins (makes 4)

  • 1 cup All-Purpose Baking Mix
  • 1/2 teaspoon aluminum-free baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 egg
  • 1 tablespoon water, plus additional water if needed

Preheat the oven to 350F. Grease 4 cups of a whoopie pie baking pan (or all, if tripling recipe for 12.)

In a bowl, combine the baking mix, baking powder, and salt. Stir in the oil thoroughly. Add the the egg and stir until mixed. If the dough is too stiff, add water 1 tablespoon at a time.

Divide the dough among the 4 whoopie pie cups (or 12 if tripling recipe). Using a spoon, flatten the mounds until approximately 1/2″ thick, leaving a shallow well in the center. Bake for 12 minutes, or until the edges begin to brown. Allow to cool for 3 minutes before carefully removing from the pan.

Coconut-Chocolate Quick Muffin

  • 1/2 cup All Purpose Baking mix
  • 2 tsp unsweetened cocoa powder
  • 1 tablespoon unsweetened shredded coconut
  • 1/2 tsp ground cinnamon
  • Sweetener equivalent to 2 tablespoons sugar (3 is better; I use SomerSweet)
  • Pinch of sea salt
  • 1 egg
  • 2 tablespoons milk (almond milk works too)
  • 1 tablespoon butter, melted (use coconut oil if doing yeast-free diet)

In a medium bowl, combine the baking mix, cocoa, coconut, cinnamon, sweetener and salt. Whisk in the egg. Add the milk and butter (or coconut oil) and whisk thoroughly. Use a rubber spatula to scrape the mixture into a large mug or 10-ounce ramekin.

Microwave on hgh power for 2 minutes, or until a wooden pick inserted in the center comes out clean. let cool for 5 minutes.

 

The Cappuccino Conundrum

Happy Friday, Dear Readers!

Do you like coffee? How about cappuccino? You know, with the frothy milk and all that. This one’s for you.

I have officially been blogging for two years now. No kidding, October 29th was when I set this site up. Woo hoo!! I’ll drink to that. Wine would be nice, but more likely coffee.

Houston and much of the south is COLD this week–no kidding, we’ve had a freeze warning. VERY unusual to be this cold this early in the season, but I’m happy. I think the cat’s happy, but I’m not sure.

What a great time to make some coffee, tea, or hot chocolate! Let’s concentrate on coffee this time.

Last year my decade-old cappuccino machine finally died, and I bought another one. As I mentioned in a recent post, I went through the process of finding replacement parts for an old Bialetti stovetop espresso maker the GER gave me many years ago when we were dating. However, Nick Usborne at Coffee Detective talking about how to make it quickly and easily on top the stove with a Bialetti. I just never knew it was this easy, so. . .I’m doing it.

Anybody want a Krups cappuccino maker? Hardly used, a year old. . . .

Nick also talks about something that many of my copywriter friends are hooked on, Bulletproof Coffee. I’ve also seen it called “Butter Coffee.” While I’m not a doctor, nurse or other scientific/medical professional, I don’t believe you will be able to repel bullets like Superman when you drink it. Just a thought. Friend of the blog AK (who made my recent birthday quite happy) swears by it, talking about brain power and amazing feats of thinking. I think it’s the caffeine, to be honest, but she’s a terrific lady, so I don’t say nothin’. You can read more about it on Facebook, and their official site is here.

No, I’m not interested. Sounds really weird, even for me. Fortunately, Nick The Coffee Detective has tried it too. He wasn’t exactly tap-dancing, either. Maybe another day. That Octane stuff is more expensive than butter.

Speaking of coffee, I also got my Bialetti issues straightened out. The one with blue roses is a 6-cupper, and I’ve returned all the spare parts to their sellers. Done. I’ve used it as well as a very small one now that I have sources for decaf espresso. Can you believe it? Starbucks and HEB. No kidding, get it anytime. DUH.

IMG_1350

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Starbucks, as I’ve mentioned, offers a free treat on your birthday with a registered Starbucks card (and app, if you want.)  Also offered was 15% off (I think) on anything ordered from the Starbucks store. So. . .I took advantage of it. While they have a wide range of great drinkware, that 16-ounce travel tumbler was also on sale, and I’m really glad I got it–I’ve put both coffee and tea in it this week and it stays warm a few hours. Not bad, and would work great on a long commute. . .I’m sure someone already figured that one out.

This is what I use for everyday coffee, since discovering the French Press many years ago. (I have five because I used to have a boyfriend who did not drink decaf.)

wpid-wp-1415763410479.jpeg

You can put these in the dishwasher, but the glass can break. However, you can re-order the beakers at Bodum’s website.

Yes, I know, more spare parts.

Now, I like cappuccino better–who wouldn’t?–but it’s more expensive to buy and a bit more trouble to make. But since reading Nick’s article, well, I wanted to, so I did. However, I had two of those ubiquitous Bialettis in my possession–a cute little red one cup and the retrofitted antique six cup. Armed with a coupon, I made my way to Bed Bad, & Beyond and got a 3-cup model.

Disassembled, this is what it looks like out of the box:

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No kidding, made in Italy:

IMG_1349

Now, like everything else, I’ve got multiples. Any wonder why I need a bigger place?

image

The little red one was just so cute. Also purchased with the 3-cup pot is a butter warmer to heat the milk. Just like Nick!

I haven’t made much cappuccino because of the issue of getting the decaf stuff. Now that I’ve found it hiding right under my nose, I can have it anytime I want. (Which is daily, with whole milk steamed and frothed.)

So I now I do it in my own kitchen, just like Nick! Ready to do this on your own?

As you’ve seen, it unscrews into two halves, and a funnel that fits exactly into the bottom chamber. The bottom chamber is filled with fresh water to just under the little nozzle. Add the funnel, and fill it with the fine-ground espresso:

IMG_1351

Screw the top back on and turn on the heat.

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Now, if you’re going to heat milk like this, be aware that if it boils over, your coffee will be cold by the time you finish cleaning that up. No kidding. Don’t go talking on the phone and turn your back. Boiled-over milk or cream is a huge mess you do not want on your hands. (Yes, I have, thanks for asking.)

How do you know it’s hot enough? Stick your (clean) finger in it periodically. When it’s hot enough, you’ll know. But get it off the stove quick and start the frothing action. The pot I have has a heavy bottom, so it will hold the heat (and double as a projectile or blunt object in an emergency.)

Then start frothing with a little $3 tool from Cost Plus World Market:

IMG_1353

Now, while this is going on, the espresso is still bubbling up through the funnel:
IMG_1356

My suggestion is to have a cork trivet or some other place to put hot pots down in between stages.

Put your sugar/sweetener/flavorings in the bottom of the cup first. Using a big spoon to hold back the froth, pour the liquid milk into the cup first, then the espresso, then dump the froth on top. Since I only have two hands, I can’t show you that part!

When it’s all done, this is what you end up with:

IMG_1357

Yes, this is what you pay upwards of $5 a cup for in coffee shops like Starbucks. Look, there’s labor involved, plus it costs money to set up those great locations, so understand that part. But if you really, really like the frothy milk and all that, or the smooth tastes of lattes, it’s nice to be able to do it at home and enjoy it whenever you want.

Let me reiterate that decaf coffee is great in the modern age. If you’re being told to cut down the caffeine, or you realize you have a problem, don’t think your future is with Sanka. Lots of great decaf is there for the sampling, so go find your favorites. Mine are Sumatra, Kenya AA, and. . .anything with chocolate and raspberry in it.

So get brewing, and bake something delicious to go with your cappuccino or latte while it’s cold enough to put on the oven, too.

Happy Dining!

 

 

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