My love for waffles is never-ending, and these Cornmeal Banana Oatmeal Waffles are my latest creation! (You can also check out the recipe for my Strawberry Banana Waffles).
I often have waffles more than once a day. If it’s not for breakfast, it’s as the base for a savory lunch waffle sandwich. Lately, I’ve been looking for ways to add fiber and protein to my diet. When I saw that 1 cup of yellow corn meal contains about 9 grams of fiber and about 10 grams of protein, I got very excited. I spent some time subbing out part of the flout for cornmeal, and came up with this recipe.
Cornmeal gives food a crunchy texture that you either like or you don’t. I’m a huge fan of cornbread as well as any Middle Eastern desserts that contain semolina or cream of wheat. The texture is satisfying for me. So, I didn’t need much convincing to make these waffles part of my weekly meal prep. I make these cornmeal waffles, store them in the fridge, and toast them for meals.
Although photos on my blog and Instagram include syrup, I rarely eat the waffles with syrup. Syrup is for extra special occasions! I usually eat my waffles plain, like a piece of toast, and add fruits when I have time.
For the past few weeks, I’ve been making batches of this delicious peanut butter oatmeal freezer fudge and I wanted to share my recipe with you. These peanut butter oatmeal fudge pieces taste a bit like an Oh Henry or Baby Ruth candy bar! (BTW, check out this post for the recipe for Homemade Oh Henry Bars.)
I’m kind of addicted to freezer fudge these days, and for good reason: it’s easy and quick to make, there’s no cooking required, and it’s a satisfying treat. There’s something about having a cold snack/treat that makes it that much more tasty. I have a few other fudge recipes that I’ve also developed, and I will be sharing them with you over the next few months.
In the past, I’ve made tahini freezer fudge, and the recipe is on the blog, here. The main ingredient in freezer fudge is coconut oil, which helps the fudge set.
I don’t know about you, but nothing reminds me of my childhood more than iced sugar cookies! One day I came home after school from 3rd Grade and my mom had made heart-shaped sugar cookies with pink icing. I must’ve devoured half the cookies on the spot, and my sweet tooth was very satisfied. I was happy and my mom was happy, because she loves when we ask her for food. It’s a mom thing, wanting your kids to have healthy (and sometimes not-so-healthy) appetites.
The sugar cookies my mom made were from a Betty Crocker cookbook that our American neighbor had gifted her, after I kept asking my mom for all desserts American. Growing up in an American compound in Saudi Arabia means that my love for the sweetest of American sweets is well-developed. I’m talking about sugar cookies, chocolate chip cookies, fudge, toffee, caramel anything, pralines, pecan pie with ice cream, etc.
Have you ever tried freezer fudge? It’s easy, quick, and no-bake — and, it’s my new favorite fudge.
I’ve always loved fudge: the texture, the bite-sized pieces, and the sweetness. And, I’ve made lots of fudge using condensed milk and chocolate, or using cream and butter and icing sugar. But, this freezer fudge, made with coconut oil, is just so simple and fast to make that I had to share it with you.
I love to bake, a lot, and recently I’ve been experimenting with cookie butter. I discovered cookie butter about a year ago and I’ve been busy developing new ways to bake with it.
Cookie butter is a spread that’s been popular in Europe for many years and is now available and gaining popularity in North America. Made primarily from speculoos cookies, cookie butter looks like and has a similar consistency to peanut butter.
When I did some reading on the origins of cookie butter and speculoos cookies in particular, I realized that I practically grew up on these cookies! Speculoos, or speculaas, cookies are a Belgian spiced shortbread cookie that are popular year round in Europe. You’ve probably seen them in old-fashioned type tins around the holidays and you may have seen them in the cookie section of your grocery store. Speculoos cookies are brown in color, crunchy, and often have a caramel flavor in addition to hints of cinnamon. In Europe and the Middle East, these cookies are served as tea biscuits and used for baking – they’re consumed and enjoyed all year round.
This Banana Oat Muffins recipe is one of my new favorite recipes and I wanted to share it with you in time for the weekend.
I’ve been obsessed with oatmeal these days: steel cut oats for breakfast, dark chocolate oatmeal cookies, breakfast oatmeal cookies (recipe blogged here), and oatmeal waffles (recipe here)! There’s something filling about oats and the fiber content is a plus. So, I’m always on the lookout for all kinds of ways to enjoy oatmeal.
The other day I googled banana oat muffins and a few recipes came up. I spent time going through the recipe comments because I think that’s one of the best ways to know if the recipe works and how much people like it. Well, the Banana Oat Muffins recipe from Genius Kitchen had so many amazing reviews and comments, I just had to try it!
The best thing about these muffins is that they use about 5 bananas, or 2 cups. I always seem to have ripe bananas in the fruit bowl and this recipe put them to great use. Continue reading →
I’ve been meaning to post this Strawberry Banana Oatmeal Waffle recipe for some time now and, given that it’s National Waffle Day, why not?
Oatmeal is a food and fiber that I’ve always loved, be it in cookies, for breakfast, or in granola bars. Now I’m loving oatmeal in waffles. It also seems like waffles are all the rage these days, so I’ve probably been craving them subliminally. Have you seen the chicken and waffle recipes on Instagram and social media? What about waffle sandwiches at brunch? I admit to partaking in the latter.
When I was looking around for an oatmeal waffle recipe, I came across lots of them: gluten free, vegan, sugar-free. I tried many versions and tweaked the sugar levels. Interestingly, many used maple syrup, but I just stuck to regular sugar, to keep the batter thick. I played around with the fruit ingredients, sometimes using applesauce from a jar and sometimes increasing the fresh fruit content to where I didn’t include any applesauce.
The thing about this strawberry banana oatmeal waffle recipe is that it’s pretty forgiving. As long as it’s not too runny or too thick, a waffle iron can handle it! I also make it in a big glass measuring cup, which makes pouring it onto the waffle iron very easy. Continue reading →
If you like crumbles, or anything with oatmeal, sugar, and butter in it, then you’re going to love these Apple Crumble Cups that are easy and oh-so-presentable!
I’ve written two posts on crumbles (peach/strawberry and peach) in the past. If you’ve ever wondered what the difference is between a crisp, a crumble, and a cobbler, it’s that crumbles contain oatmeal. This recipe is from allrecipes.com and is originally called a crisp, but it’s technically a crumble!
The reason I wanted to share this recipe is because I’ve been searching for one that makes mini crumbles. I was served something like this at a friend’s house, and I loved how cute and compact it is. Yesterday I was talking to my mom about a recipe she had seen on TV, and it reminded me of all the uneaten apples sitting in our fruit basket. I had to make some type of crumble!
Here’s the recipe, as taken from Allrecipes, attributed to Debbie Eckstein. I’ve changed the name to call it ‘Apple Crumble Cups’ instead of ‘Apple Crisp Cups’. At the end, I’ve given tips on how I made my cups. Continue reading →
Every once in a while, you come across the easiest wow-factor cake and you wonder why you’ve never tried to make it before! That’s how I felt about the chocolate candy box cake that I’d been seeing on Instagram for a while now.
I’ve heard this cake called: ‘chocolate candy box cake’, ‘candy box cake’, or ‘Kit Kat cake’ – the latter because of the border around it. It’s basically a chocolate cake that has a bunch of candy on top. It has a border made of Kit Kat or other chocolate finger treats or pirouline wafers. You can make it in the shape of a circle or a rectangle and you can put only chocolate on it or a mix of candy and chocolate. Once you’re done, wrap a ribbon around the cake, and, voila, you have a beautiful cake!
I did some online searches and watched a few YouTube videos for tips on how to make the cake. There’s lots of inspiration out there.
Jam-filled sablé cookies have always been a holiday tradition in my family – it just wouldn’t be the holiday season without some kind of shortbread cookie in the lineup! In fact, when I used to come home from university, my mom had a box of these yummy cookies frozen and waiting for me. She still does that anytime I go home, no matter what time of year it is.
This holiday season, I tried a new version of jam-filled cookies: Linzer Cookies, from the Holiday Cookies* cookbook by Alice Medrich. The combination of almonds, almond extract, lemon and lime zest made the cookies unique, crunchy, and oh-so-tasty! Linzer cookies are, by definition, made with almonds, and originated in Linz, Austria.
Our wedding anniversary is between Christmas and New Year’s and, given that jam cookies are my husband’s most requested cookie, it gives me the perfect excuse to make one more holiday cookie (not that I need one) at this time of year. In fact, my husband reminded me earlier this week that I hadn’t made any this year! He also likes anything with almond flavoring, so these cookies were made for him! And, he loved them.