I don’t follow Keto and I don’t follow food trends so when my friend, Audrey, gave me a mini waffle maker a few weeks ago and said I should try Chaffles, I had some research to do. I discovered that Chaffles are a low carb, Keto substitution for bread made of cheese and eggs and cooked in a mini waffle maker. That’s right just cheese and eggs. To say I was skeptical this would be anything good was an understatement. But Audrey and I have such similar tastes in food I decided to try them. I am glad I did because they are good.
As I did research on Chaffles, I found recipes for both sweet and savory Chaffles. I haven’t tried sweet Chaffles because I can’t wrap my mind around sweet eggs and sweet cheese. But don’t let my issue stop you from trying them if you want to. Meanwhile, l will be over here experimenting with more ways too make savory Chaffles.
1/2 cup finely shredded cheese, mozzarella is recommended but I have tried and liked other kinds
Preheat the mini waffle maker. In a small bowl, gently beat the egg. Add the cheese, and stir until combined. When the waffle maker is hot, lightly spray with nonstick cooking spray. Place 3 TBS of the egg mixture in the middle of the waffle maker, close. Cook until the indicator light goes off and the waffle maker stops steaming. Timing will very according to the type of waffle maker you have. The Chaffee should be golden brown and cooked through. Leftover Chaffles keep well in an air tight container in the fridge. You can reheat them or serve them cold.
My claim not to be a gadget girl maybe in jeopardy. Its not my fault. I blame my friend Audrey, Okay, maybe it isn’t Audrey’s fault but she started it. A few weeks ago we were able to get together for the first time since the pandemic started and she gave me a Dash mini waffle maker. Audrey wants me to try making Chaffles. If you don’t know what they are don’t feel bad. I didn’t either, beyond they were something people following the keto diet ate. I am going to try them but the first time I went to make them I was out of cheese and you can’t make chaffles without cheese. So I decided to make the banana bread waffles from the booklet that came with the waffle maker instead.
The reason I try and stay away from kitchen gadgets is they are often expensive, don’t work as promised, can only do one thing, and gadgets tend to be big and take a lot of space to store. Most gadgets are just not worth it. The question is is the Dash Mini Waffle Maker worth it or is it just another gadget taking up space in the kitchen?
What I like:
Surprisingly, the waffle maker works and works well. The wells are deep enough to make thick, fluffy waffles. The waffles don’t stick to the plates. The waffle maker preheats and cooks the waffles quickly.
The mini waffle maker is 9.99 on the Dash website and Amazon. I also saw them when I was at Walmart and Target for about the same price. In my opinion, this isn’t a bad price for what you get. I have seen less well made gadgets sell for a lot more.
Can you make other things than breakfast waffles on the waffle Iron? A quick internet search gave me a lot of ideas for dinner and dessert waffles. I also checked out a blog called the Will It Waffle, where I got tons of non waffle food ideas to make on the waffle iron. The only limit, I can see to what you can waffle is the size of your waffle maker. In some cases, having a mini waffle iron can be a drawback.
Its small size makes it easy to find a place for it in my cupboards. It takes up less space than my electric tea kettle so I can leave it on the counter without looseing too much counter space.
Suprisingly, the waffles are really delicious. I have to admit, I have been using this a lot more than thought I would and still have ideas of things I want to do with it. It isn”t practical if you are making waffles for a crowd but if you are making waffles for youself or two it is handy. The waffles freeze well and reheat nicely in a 350 degree oven for 5 – 10 minutes.
Adapted from The Dash Mini Waffle Maker Instruction Manual
3/4 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup mashed banana
6 TBS milk or buttermilk
2 TBS brown sugar
1 large egg, lightly beaten
1 1/2 TBS canola oil
Preheat your mini waffle Iron while you make your waffle batter.
In a small bowl, combine the flour, baking powder, baking soda, salt. Stir to combine. In another small bowl, combine the mashed banana, buttermilk, brown sugar, egg and oil. Stir until the sugar is dissolved and well combined.
Add the wet ingredients to the dry ingredients and stir until just moistened. Spray preheated waffle iron with a little non-stick cooking spray. Place 4 tablespoons of waffle batter in the middle of the lower plate. Close the lid and let cook until the indicator light goes off. Of the waffles aren’t done to your liking feel free to cook it a little more. Serve with maple syrup and butter, if desired.
When you are a food blogger you are constantly trying new things to inspire your cooking. I seldom spend a lot of time thinking about recipes I have already put on the blog unless I am incorporating them into a new recipe. I think that is why I was so caught so completely by surprise when someone asked me what is my favorite recipe on the blog. I had just never thought about it. Well, I have spent a lot of time thinking about my favorite recipe on the blog today. Here are some of the recipes I make over and over from my blog.
Chocolate Ricotta Muffins — Muffins are by far my favorite thing to bake. I have more muffin recipes than other kind of recipe in my to try files and a large number of adaptions on the blog. Of all those muffin recipes, Chocolate Ricotta muffins are my absolute favorite.
My Mom’s Chicken Soup –– This is the only recipe on the blog I haven’t changed a single thing about. I have eaten this soup my whole life and it is still one of the most requested things my mom makes when me and my brothers come home.
Italian Tomato Sauce — spaghetti sauce is the first thing I ever made from scratch. The recipe came from a 4-H cooking manual. I made that recipe dozens of times when I was a kid. That recipe is long gone. Now I use Mollie Katzen’s recipe for Italian tomato sauce. It’s even better than the 4-H sauce.
Air Fryer Chicken Wings – I have eaten more chicken wings in the year and a half I have had my air fryer then I have in the entire rest of my life. I usually just pat the wings dry, season them heavily with my favorite Primal Palate spice blend or Magic Mushroom Powder, see #5, and fry them till crispy. I don’t usually toss them with sauce but you certainly can if you want to.
Magic Mushroom Powder — I love making spice blends because spices can take a boring meal and make it something special without a lot of effort. I usually just make enough a spice blend to last 1 or 2 recipes but Michelle Tam’s Magic Mushroom Powder is different. I make larger batches and keep it around for all my everyday cooking. I use it on everything. Magic Mushroom Powder doesn’t add a lot of flavor to a dish on its own. Instead when you use it, it amplifies the flavors already there.
I have over 650 recipes on the blog so this is just small handful of the recipes I use regularly when I cook.
This week, in effort to get out of my house a little more often, I went for a walk. About 6 blocks from my house I discovered there is a new branch of the Dakota Boys and Girls Ranch thrift store. This excited me to no end, I love thrift stores because you never know what treasures you are going to find.
I certainly found some treasures. The first thing I saw when I came in the door was a beautiful McCoy brown drip pitcher.
I have collected brown drip dinnerware and cookware for a few years because it is sturdy and beautiful. It was a big thing in the 60’s and 70’s. You would collect stamps when ever you spent money at a participating merchant and whenever you had enough stamps to fill a little booklet you could redeem it for a piece of dinner or cookware. I can remember licking those stamps and putting them in the booklet for my mom.
The pitcher wasn’t the biggest treasure I found. The biggest treasure I found was two McCoy brown drip coffee cups.
Brown drip coffee cups are hard to find and when you find them they are often more expensive then I can afford. I got both of the coffee cups for 6 dollars. It almost felt like I was stealing from the store when I knew how much those coffee cups are worth.
l also found a third coffee cup, a creamer and sugar bowl that are in the style of brown drip. I think they are replicas not authentic brown drip. That’s okay, they are cute and tie in with a project I am working on so I brought them home any way.
Today’s recipe is a crockpot recipe. I don’t often use my crockpots because I think they do strange things to the texture of food. But after a long talk with a couple of friends who are crockpot fanatics, I have decided to give it ago. The hard part is finding the perfect cooking time for my adapted recipes. Since I am cooking smaller amounts of food in my crockpot it’s hard to find the exact time that cooks the food through but doesn’t over cook it but I am working on it.
Blueberry Steel Cut Oatmeal
Adapted from The Family Freezer
1 cup steel cut oats
1/4 tsp salt
1 cup fresh or frozen blueberries
2 TBS brown sugar
3 cups water
Combine all the ingredients in the crockpot and cover. Cook 2 – 2 1/2 hours on low. Serve with milk.
I told you I was gonna post more this month. It helped I was very inspired on Friday night. My co-worker gave me a huge bin full of cookbooks, cooking magazines, cooking pamphlets and tons of recipes she cut out of magazines for, probably, years. I spent Saturday morning sorting through this bin and found so much great stuff. There are a lot of church and community cookbooks, which I love. These cookbooks are a reflection of what real people eat at that moment in time. The cookbooks range from 2003 to 1975, which means they came out when I was 6.
The magazines are Taste of Home and Quick Cooking. They magazines aren’t as old as some of the cookbooks. The oldest magazine I found was from 1999 and the newest, so far, from 2003. It is, in most cases, impossible to date the pamphlets and recipe clippings. But, I am guessing, they would be from around the same time as the magazines.
Many of the cookbooks and magazines have recipes that rely heavily on processed ingredients like canned cream soups. I don’t use very much processed food in my cooking so it is fun to me t see if I can come up with a way to make the recipe without the processed ingredient.
Why are these things so inspiring to me? Even today, community and church cookbooks aren’t known for having well edited recipes. The directions are often minimal and , sometimes, incomplete. To me, its fun to see if I can figure out how to make them work regardless.
In one of the church cookbooks I looked at on Saturday, I found a recipe for peanut butter bread. I wanted to make so bad but I didn’t have any peanut butter and I didn’t really want to run out at 4 in the morning to get some. Before any asks, yes, I really do bake at 4am, sometimes even earlier. I substituted some chocolate Sun Butter I had for the peanut butter. It worked really well.
In a medium bowl, combine the flour, baking soda and salt. Mix well. In another medium bowl, combine the brown sugar, Sunbutter, egg, and butter milk. Mix until the brown sugar is dissolved. Stir the flour mixture into the wet mixture. Stir until the flour is just combined. Spray two 5 x 3 inch loaf pans with non-stick cooking spray. Fill each pan 2/3’s full of batter. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.