Monday, June 5, 2017

Sweet Potato Waffles

A blog post 2 weeks in a star for Kara! And here I am sharing yet another breakfast recipe. Since the blog is called "Kara's Family Eats" I feel that I should share things that at least 3 of the 4 family members enjoy. I cook dinner most nights, lunch is usually leftovers, and I usually make a big batch of muffins or a quick bread for the kids and me to eat on for several days. The thing about cooking dinner for a 2 and 4 year old is that some nights they aren't as thrilled with dinner as my husband and myself. But breakfast on the other hand...that is a meal where I usually find success! 

My little princess is pretty finicky when it comes to eating vegetables. We are getting to the point now where we can get her to eat a few bites of vegetables at dinner, but it's definitely not the first thing she goes for on her plate (unlike her brother). It is for that reason that many of the things I make for breakfast have a vegetable hidden inside. It's easier to hide veggies in breakfast than you may think...especially vegetables that have a sweet taste anyway like sweet potatoes! 

I made a batch of pumpkin waffles from Weelicious a few months back and put them in my freezer, and my son has really been enjoying them, so I wanted to look for another waffle recipe to try. You may have noticed that I haven't posted any waffle recipes on the blog. I love eating waffles, but am not always successful in making them unfortunately. I think these sweet potato waffles might be the best I've ever made, and I think the secret is separating the eggs! I have done this with pancakes in the past and love the fluffy texture, but I don't do it every time to save the extra steps of separating the eggs and beating the whites. I think it is well worth the extra effort for waffles though because these turned out perfectly crisp on the outside and fluffy in the middle. Yum! Let me show you how I made them. 

You will need 1 cup of sweet potato puree for this recipe. This is about one regular sized sweet potato. I made the sweet potato puree the same way I do for my sweet potato muffins, so check that out if you need a reminder! I always cook and mash the sweet potato the night before I need to to save time in the morning. I also usually measure out dry ingredients the night before. I have hungry kids in the morning, so anything I can do to make breakfast come together more quickly is a big plus in my world! 

The first thing you want to do is measure out all of the dry ingredients: flour (all-purpose and whole wheat), baking powder, salt, and some spices and whisk them together in a bowl. When I make these again I will use all white whole wheat and will update the recipe if they turn out as well! I usually have a lot of success using whole wheat flour in waffle, pancake, muffin, and other quick bread recipes. This being the first time I made these particular waffles, I went with a mix of all-purpose and whole wheat as the original recipe says. If you want to use 3/4 teaspoon of pumpkin pie spice in place of the ginger, nutmeg, and cloves that would work well I think. Feel free to add in some flax seeds if you'd like. I think I will do that next time as well just to make them even healthier! 

Next in a separate bowl combine the wet ingredients (all except the egg whites): 2 egg yolks, milk, sweet potato puree, coconut oil, butter, vanilla extract, maple syrup, and some optional orange zest. Feel free to use any milk you have here. I used cow's milk because that's what I had, but I am sure a dairy-free milk would work just as well. Also, I used a mix of coconut oil and butter because I think adding a little bit of butter just adds a nice flavor to, well, everything. Feel free to just use oil if you'd like. I've been trying to cut down on our refined sugar intake, so I used maple syrup, but regular white sugar, brown sugar, coconut sugar, or even honey would all work here. I love maple flavor with sweet potatoes, so I used that. The orange zest was in the original recipe, but I do not feel it added a lot to the over all flavor, so I don't think I would include it next time. My kids are obsessed with clementines, so I zested 2 of those and got just over 2 teaspoons of orange zest for this recipe. 

Next combine the dry ingredients with the wet and stir gently until just combined. 

Now comes the extra step that I believe made all the difference with these waffles. Beat the two egg whites with an electric mixer until they get to stiff peaks. I just beat mine until when I turned the mixer off and pulled them out of the egg whites, the little peaks made from the beaters stay standing. It just takes a few minutes, but it is worth it! 

Next you'll want to very gently fold the egg whites into the batter. You just spent extra time and effort to get those egg whites nice and fluffy, so you don't want to undo all of that. It may help to stir a small amount into the batter first to lighten it up a little and then gently fold in the rest. It's difficult to see in the picture, but I could still see streaks of egg whites in the finished batter, and that is okay. You definitely do not want to over mix! 

Your waffle iron needs to be ready to go after you fold in the egg whites, so at some point while you are making your waffles, you should preheat it. Mine doesn't take very long at all, so I started preheating it right before I whipped the egg whites. Pour batter onto a greased waffle iron (I sprayed mine with coconut oil spray), and cook based on your waffle iron's instructions. Not every waffle iron is the same size or works the same, so you'll want to consult your owner's manual if you are unsure. 

You can keep waffles warm in a 200 degree oven while you are making the rest of them. I have a Belgian waffle maker, so it only makes one waffle at a time. 

Serve topped with butter and maple syrup! My kids eat theirs topped with butter and a sprinkle of powdered sugar which they call "sprinkles." 

These also freeze very well! I lay them out on a cookie sheet and put them into the freezer until they are frozen solid. My waffle maker makes large round Belgian waffles which are too big for my son to eat at once, so I freeze them as half waffles for individual breakfast servings for him. (Though I did not take a picture of the semi-circle waffles on the sheet pan...oops!) 

Once the waffles are frozen solid, just place them into a freezer safe bag and you have frozen waffles...much healthier and more delicious than anything you would find in a store! 

Here's the recipe...I hope you give these a try! If you do, please leave a comment to let me know what you think! 

Sweet Potato Waffles 
Adapted slightly from

1 cup white whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs, separated
1 1/2 cups milk
1 cup pureed cooked sweet potato
2 Tablespoons coconut oil, melted and cooled
1 Tablespoon butter, melted and cooled 
1 teaspoon vanilla extract
1 Tablespoon maple syrup
2 teaspoons orange zest (optional)

1. In a large bowl, whisk together flour, baking powder, salt, and spices.
2. In separate bowl, whisk together egg yolks, milk, sweet potato, oil, butter, vanilla, maple syrup, and optional orange zest. 
3. Pour wet ingredients over dry ingredients, stir together until just moistened.
4. In a separate bowl, beat egg whites with an electric mixter until stiff peaks form. 
5. Fold gently into batter; pour batter onto a heated nonstick lightly greased waffle iron.
6. Cook in waffle iron based on manufacturer's instructions. These freeze very well! 

Sunday, May 28, 2017

Whole Wheat Oatmeal Pancakes

Well, it's safe to say I am not great with time management...I just realized I have done one blog post for the entire sad! I am very active on my Facebook page ( I post what I cook every single day, but posting recipes with step-by-step pictures takes a bit more time than this Mommy has every day or even every other day! With that in mind, I have decided to change up what I do here on the blog a bit. I will still post step-by-step pictures for recipes from time to time, but I will also share pictures of what I am making on a more regular basis and link them to the site where I got the recipe. I think this will help me keep up with the blogging just a bit more! 

Today we took the kids (age 4 and 2) to see their first movie in the theater. Don't worry we have a dollar theater in town, so we knew we wouldn't be out too much if we had to leave early. The kids actually did pretty well! They got bored before the end of the movie (the 20 minutes of commercials and previews before the movie ever started didn't help with that), but over all I was pleased with their behavior. Since I knew we were going to the movie around lunchtime, I wanted to make a nice hearty breakfast for us. If you haven't tried pancakes with oatmeal in them, you are really missing out. We love the flavor, and they are extra filling! I looked through several recipes and finally decided on these Whole Wheat Oatmeal Pancakes from Sally's Baking Addiction. I've made them before, but it's been a while. I am really glad I picked these because they really hit the spot this morning! 

I made them exactly as directed except I soaked the 1/2 cup oats (I used old fashioned rolled oats because that's what I had) in the 1 cup of milk over night. I really love soaking oats for quick breads (such as in these muffins) because it softens them and makes the texture better in my opinion. My husband and I ate these topped with some apple butter we bought recently at the local farmer's market, and my kids had them topped with some mixed berry cream cheese. We all had bacon on the side because well bacon is yummy! I make regular-sized pancakes with a 1/4 cup measure for my husband and myself and smaller pancakes for my kids with a 1 Tablespoon measure. 

If you'd like to give these pancakes a try, and I certainly hope you do, head on over to Sally's Baking Addiction for the recipe. They are healthy and delicious! You will not be disappointed! 

Tuesday, April 11, 2017

Zucchini Mini Muffins

It's been quite a while since I've posted anything to the blog, but I'm getting back into the swing of things here! I figure there's no better way to start than with a fantastic zucchini muffin recipe. It's spring which means it's time to plant our garden and enjoy months of fresh veggies! Last year was our first year gardening, and we truly loved it. I can't wait to get the garden going again in a week or so. Last year we had several zucchini plants and they produced very well! I am looking forward to lots of zucchini again this summer since I just LOVE it! In sweet or savory recipes...zucchini is always delicious! If you're looking for a a way to introduce your kids to zucchini bread, this mini muffin recipe is for you! My kids absolutely love these, and they are not fans of zucchini. Luckily zucchini hides very well in sweet treats. The muffins themselves have little green flecks in them from the shredded zucchini, but the flavor is sweet and cinnamon-y. 

This muffin recipe starts like any other...first whisk together the dry ingredients (white whole wheat flour, baking powder, salt, cinnamon, and all spice) in a bowl. 

Next, shred your zucchini. I used the smaller holes on a box grater to make finely shredded zucchini. I wanted the green flecks to be as small as possible. You could use the regular holes or the smaller ones. Make sure you do not squeeze the liquid from the zucchini, we want to add all that was shredded to our muffins. I usually don't use an entire zucchini to get the 2/3 cup called for in this recipe. Just shred up what you need and set the rest aside for another use. I made these recently and squeezed the liquid out just to see how we liked them, and I have to say they are a bit more dry that way, so I recommend leaving the liquid in. Also it is much less work to just leave all of that liquid in the zucchini. 

To the shredded zucchini in the bowl, add the rest of your wet ingredients: 1 egg, brown sugar, melted coconut oil, melted butter, applesauce, milk, and vanilla. Whisk it all together. This makes a fairly sweet muffin in my opinion...I think I will try reducing the brown sugar to 1/3 cup the next time I make these. The original recipe had no applesauce, only oil and butter. I reduced these and subbed with some applesauce since I always have it on hand. If you don't keep applesauce around, feel free to use the 3 Tablespoons of oil and 2 Tablespoons of butter that the original recipe lists. 

Add the dry ingredients to the wet ingredients, and mix together until just combined. Do not over mix! 

Pour the batter into a greased mini-muffin tin, and bake at 400 degrees for 10 minutes. 

Muffins are finished cooking when a toothpick inserted in the center comes out clean and the muffin tops spring back when you press them lightly. 

These are very tasty muffins! My kids adore them. 

I originally took the pictures for this post about a year ago and never got around to posting it! The picture on the left is my daughter last year (just under 2 years old) and the one on the right is her today at 2.5 years old...the little stinker refused to take a bite for the picture! Ah well, I think I'll give her a pass since she's so cute! My son is at preschool right now, so he'll have muffins for breakfast tomorrow. I hope you'll give these a try, they are easy and delicious! 

Zucchini Mini Muffins 
Recipe adapted from:

1 1/3 cups white whole wheat flour (all-purpose also works) 
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 + 1/8 teaspoon ground allspice
2/3 cup finely shredded zucchini
1 large egg, lightly beaten
1/2 cup packed brown sugar (or less if you like them less sweet) 
2 Tablespoons applesauce 
2 Tablespoons coconut oil, melted (or sub canola oil)
1 Tablespoon butter, melted
2-3 Tablespoons milk (as needed) 
1 teaspoon vanilla extract
Cooking spray

1. Preheat oven to 400°. Spray a mini muffin tin with cooking spray. 
2. Combine flour, baking powder, salt, cinnamon, and allspice in a medium bowl. 
3. In a large bowl, whisk together the shredded zucchini (with all of its liquid), brown sugar, oil, butter, milk, vanilla, and egg. 
4. Add flour mixture to zucchini mixture, stirring batter just until combined. Do not over mix! 
5. Fill muffin cups 2/3 full. Bake at 400° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.

If you're looking for more breakfast zucchini recipes, here are some others that I have tried and love: 

Tuesday, October 18, 2016

Spiced Pumpkin Loaf

I'm getting back into the swing of things here, and I thought I would get back to blogging! I have lots of new recipes to share, and I decided to kick things off with an awesome pumpkin loaf I made the other night. I'm so happy fall is here's time for pumpkin everything! My kids really enjoy pumpkin spice flavors, so that gives me a great excuse to try lots of new things! I really got into making zucchini and yellow squash bread this summer, so my kids have gotten used to eating quick breads in loaf form instead of only in muffin form, which is a nice change of pace! They lovingly call this recipe "pumpkin cake." Who wouldn't want pumpkin cake for breakfast?! 

The great thing about baking a loaf of bread instead of muffins is obviously that you pour it and bake it all at once! A loaf of quick bread does take at least an hour to bake, so I often bake it the night before, so my kids don't have to wait. Let me show you how to make it. It's very easy!

First start by whisking together the dry ingredients: flour, baking powder and soda, salt, and spices. The original recipe that I got from was for 2 loaves of pumpkin bread. I only have one loaf pan, so I cut the recipe in half. That is why the flour measurement listed in the recipe may look a little strange. I used mostly white whole wheat flour in this recipe, but feel free to use all-purpose if you prefer. This recipe has lots of wonderful spices: cinnamon, nutmeg, ginger, and cloves. I imagine you could substitute an equal amount of pumpkin pie spice if you have that instead. Whisk these together and set that aside.

Then in a larger bowl, whisk together the wet ingredients: eggs, pumpkin, sugar, water, oil, and vanilla. I used less sugar than the recipe called for, and I thought a combination of white and brown sugar would be nice with the pumpkin. I was out of applesauce when I made this, but I would definitely use 1/4 cup oil and 1/4 cup applesauce in place of the 1/2 cup oil and then maybe even reduce the sugar down to 3/4 cup. I used whey from making homemade yogurt in place of the water. I tend to have a lot of whey since I make homemade yogurt about every other week or so, and this was an easy way to use up some of it, so if you have some extra whey lying around, this is a great place to use some of it! I also added vanilla, which was not in the original recipe, but I think every sweet recipe is better with vanilla!

Next add the dry ingredients to the wet, and stir until just combined. Like muffin batter, you don't want to overmix this. 

Pour the batter into a 9x5 inch loaf pan that has been sprayed with nonstick spray. 

Bake the pumpkin loaf in a preheated 350 degree oven for 60-70 minutes or until a toothpick or knife inserted in the center comes out clean. My bread took 70 minutes, and I find that a toothpick will not go all the way through a loaf of bread, so I use a butter knife to test for doneness. 

Let the pumpkin loaf cool for 10 or so minutes in the pan before slicing and serving. 

This bread is absolutely fantastic warm from the oven with some butter smeared on top. Yum! It is also wonderful at room temperature, and stays moist for days! 

If you love pumpkin and fall flavors, I hope you will give this one a try! 

Spiced Pumpkin Loaf
Recipe adapted from

1 cup white whole wheat flour
1/2 cup plus 2 Tablespoons plus 2 teaspoons all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water (I used whey)
1/2 cup canola oil or melted coconut oil
1 teaspoon vanilla

1. Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray.
2. In a small bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a large bowl, whisk together the eggs, pumpkin, sugars, water, oil, and vanilla.
4. Add the dry ingredients to the wet ingredients and gently stir to combine. Break up large chunks of flour, but do not over mix.
5. Pour batter into prepared pan and bake 60-70 minutes or until a toothpick or knife inserted into the center comes out clean.
6. Cool in pan for 10 minutes, then slice and enjoy plain or spread with butter or cream cheese!

Tuesday, April 26, 2016

Cinnamon Cottage Cheese Mini Muffins

If you've been following my blog, I'm sure you know by now how I hate waste. If I buy an ingredient, I typically find a way to use it in several ways because I hate the idea of throwing away food. I bought some cottage cheese to see if my daughter might enjoy it as a snack. It is inexpensive and high in protein, so I figured, why not? However, there is only so much cottage cheese she can eat, so I needed to find something to make with the rest of it since my husband and myself do not enjoy just eating it. To be honest, I don't care for cottage cheese at all, so I knew I would need to find a way to prepare it that would make it no longer even seem like cottage cheese.  I made these Cottage Cheese Pancakes from Weelicious for my son when he was younger, and they were a big hit. But this time I was looking for something different...I know this is going to shock you, but I was looking for some way to use the cottage cheese in muffin form. Shocking, right? A muffin recipe on my blog?? How unexpected! I know, I know...I post a lot of muffin recipes. But to be fair I make muffins at least once a week. They make for a very quick and easy breakfast for my whole family, and it is very easy to switch them up and make different flavors and make them healthier. 

So today I would like to share theses Cinnamon Cottage Cheese Muffins...that don't taste like cottage cheese! That is a promise from me because, like I said before, I do not care for cottage cheese, so if they tasted like cottage cheese, I would not have eaten more than one of them, and I have definitely had my fair share. My 3-and-a-half year old really loves them...he ate 8 or 9 of them the first day I made them. My 19-month-old really enjoys them too! My husband told me he absolutely loves the texture of them and enjoys them more than any other cinnamon muffin I have ever made...that is high praise because, as I said before, I make a lot of muffins! 

I adjusted the recipe a bit from the original, and I think it would be easy to adjust it more to make them even healthier. I think replacing some (or all) of the sugar for honey would work quite well as that that is the only part of this recipe that is concerning to me health wise. I usually prefer to use no more than 1/2 cup of sugar in a muffin recipe, and this one calls for 2/3 cup. I did not decrease the sugar when I made these the first time because I was afraid if I did they might not be sweet enough with the cottage cheese in them. I still don't think I would cut down on the sugar (as these muffins are not overly sweet), but I think if I made them again I would use 1/3 cup of sugar and 1/3 cup of honey, just to cut down on the refined sugar. As always, feel free to change up the recipe to fit your family's needs! Here is how I made these Cinnamon Cottage Cheese Muffins: 

Start by mixing your dry ingredients together in a medium bowl. I replaced some of the flour in the original recipe with whole wheat flour, but not all of it as I was afraid the muffins would be too dense. Whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and sugar, and set this aside. 

Next, to make sure there were no chunks of cottage cheese, I combined cottage cheese, applesauce, and a splash of the 2/3 cup milk in my electric food mill and blended until the cottage cheese chunks were as small as I could get them. This step is optional and was not in the original recipe, but for me it was a necessary step to ensure there were no chunks of cottage cheese in the final product. 

In a large bowl add the blended cottage cheese mixture, the rest of the milk, an egg, vanilla, and oil or butter. Whisk this together until smooth. 

Then add the dry ingredients to the wet ingredients and gently mix until combined. 

Pour into a greased mini muffin tin, filling about 2/3 full. 

I baked these at 400 degrees for 12 minutes, or until the tops were golden brown and sprung back when I pressed them lightly. These muffins are very moist, so a toothpick may not come out clean even when they are fully cooked. Regular-sized muffins will bake for 15-17 minutes. I always prefer making mini muffins if I my kids will be eating them because they are the perfect size for little hands to hold. 

Let the muffins cool in the pan for a few minutes, then remove them to a wire rack to finish cooling. 

I sat these on the kitchen table instead of the counter to cool today, and I'm pretty sure my son thought that meant the entire cooling rack was his serving of muffins...he kept eating them! 

Also, how cute is he in his super man jammies?? Even Super Man needs an energy boost from a muffin from time to time! 

These muffins are quite tasty! The cottage cheese just makes them very moist. They are best warm from the oven, but they hold up for a few days. We are on day 3 of eating them, and they are still good. I do nuke mine in the microwave for a few seconds so they are a little warm. My kids and husband eat theirs at room temperature. 

So if you have some extra cottage cheese on hand, give these a try! They are very good! I imagine you could add blueberries or some other fruit to give them even more flavor. However, my son prefers a plain muffin with fruit on the side. 

Here is the recipe for your reference! Happy baking and eating! 

Cinnamon Cottage Cheese Mini Muffins 
Adapted from this recipe

1 cup all-purpose flour
3/4 cup white whole wheat flour
1 tablespoon baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup sugar
2/3 cup cottage cheese
1/4 cup unsweetened applesauce
2/3 cup milk
1 egg, whisked
1/4 cup melted unsalted butter or coconut oil or canola oil
2 teaspoons vanilla

1. Preheat oven to 400 degrees. Grease a mini muffin or regular muffin tin with nonstick spray. 
2. In a medium bowl, whisk together the flours, baking powder, cinnamon, salt, and sugar. Set aside. 
3. In the bowl of a blender, food processor, or electric food mill, combine the cottage cheese, applesauce, and a little of the milk. Blend until smooth. (You can skip this step if you are not worried about the texture of the cottage cheese.) 
4. In a large bowl, whisk together the cottage cheese mixture, the rest of the milk, egg, butter or oil, and vanilla. 
5. Add the dry ingredients to the wet ingredients and stir gently to combine. 
6. Add batter to greased muffin tin, filling 2/3 full. Bake mini muffins for 12 minutes and regular sized muffins for 15-17 minutes. Muffins are done when the tops are golden and spring back when you press them slightly. Makes 36 mini muffins or 12 regular muffins.