As you might guess, I generally don’t *do* eggnog, but there is soy versions all over the market. I felt festive buying it and knew it would get used up in recipes. Especially this random recipe for waffles! Most recipes like this would call for buttermilk but instead of making my own vegan version I just substituted in some soynog!
This recipe has a bit more sugar because well, cranberries. Not so sweet. Most of the time I’d let the waffles lead on the less sweet side but this is a special occasion. You could double up on the cranberries with a cranberry compote if you are feeling festive but I just love maple syrup too much.
Cranberry Eggnog Waffles Recipe
- 1 1/2 cups fresh cranberries, coarsely chopped
- 1/3 cup granulated sugar
- 2 -3 teaspoons orange zest, finely minced
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 cup soy eggnog
- 1/4 cup orange juice
- 3 tablespoons margarine, melted
- In a small bowl, mix cranberries, sugar, zest, and set aside.
- In large bowl, mix flour, baking powder, baking soda, and salt.
- In another small bowl, oil, eggnog, OJ, and margarine, then add this mixture to flour mixture, stirring until just combined.
- Fold cranberry mixture into the other mixed ingredients.
- Heat a lightly greased waffle iron and cook to manufacturers specs.
Posted in Recipes, Sweet.
– December 8, 2013
I baked you brownies… and then I ate them. Okay, so I made some brownies for a party. Ended up that I didn’t make the party. So I was *stuck* with a whole recipe of brownies. Darn! My friends did forgive me eventually.
The first day I was kind of worried. They were crumbly. The recipe from Bitter Sweet should have been spot on. I was weirded out to be honest. However, the second day they got a bit fudgey and good. Turns out these are way better on the second day. If you make them feel free to let them set a bit. Don’t know why but it just worked out better. I mean, I took one for the team letting them last 2 days, you should consider yourself lucky!
Posted in Baking, Diet, Food, Gluten Free.
– December 6, 2013
With the holidays here I’m kind of glad for my standing desk. This was from when I first got it but I am pretty thankful I can get up and stand for some of the day. It takes so much pressure off my back and just feels better to move around. It makes me get around the office instead of being stationary for 8-10 hours a day since I’m already standing. It also helps with my posture, I slouch and almost lay down half the time when I’m in a chair because I’m full of lazy. Standing doesn’t give me much of an option in that area. It’s easy to lower and raise so I can change it as often as needed which is awesome. Thanks for the standing desk work, not for the pc
Posted in Misc.
– December 5, 2013
Happy Wednesday! It’s the holidays and food choices are interesting to say the least. For breakfast I was craving cinnamon raisin toast. There wasn’t any (surprise!) so I had a bagel.
Lunch is still catered. This was Indian Pizza. Yep. Pizza with Indian toppings. I got a vegan pizza. It was… okay I guess. Kind of a weird mash-up to be honest. The samosa was tasty though.
Dinner was just a soup I threw together. Chicken-free broth, curried SooFoo (since I had some leftovers), black beans, chopped veggies and a bouquet of herbs I got in my CSA box. Doesn’t look like much but it was tasty.
Posted in Food, Food Log.
– December 4, 2013
Wow, this one is “medicinal” for sure. Lupicia Puer tea is really different for me. Very dusty tasting and I found it quite strong. The description says it has a sweet aftertaste but I don’t get that at all. I think the smoky and earthy flavours are very strong, very overpowering to be honest. At least it’s a change up for my tastebuds.
Posted in Food, Tea.
– December 3, 2013
Birthdays rock! However, when they fall close to the holiday it’s kind of hard. Mine is kind of close to American Thanksgiving but my friend had a birthday on Saturday right smack in the middle of Hanukkah and Thanksgiving leftovers.
This recipe from Oh LadyCakes has traditional spelled out all over it. I made cupcakes because I don’t have 6″ pans and I wanted a thicker and higher cake. You know, it’s more impressive. So instead I went the cupcake route.
The recipe is super easy, it got me exactly 12 cupcakes. I did half the frosting though because I wouldn’t have needed that much to frost only the tops. Sprinkles make everything seem cheery so I couldn’t say no!
Posted in Baking, Food.
– December 2, 2013
Got it covered? Yep, that’s the theme this week! I covered a basic banana cake with an amazing chocolate chip streusel. I had a load of bananas to use up so this recipe uses 4. If your banana are super ripe you might want to cut back on the sugar in the cake, it’s up to you. We’re in December now so most people have pretty much thrown out those healthy thoughts.
It’s so very good. I fancied it up by making it in a cake pan, but you can go square if that’s what you are used to. I’m full into the holidays today since it’s Thanksgiving weekend and I’m just riding the wave.
The streusel is thick and full of flavour. So very easy too. The cinnamon is key, it gives the whole cake that wonderful coffee cake flavour. The cake is very dense, it’s not a light coffee cake thanks to the bananas but it’s still pretty wonderful.
Banana Coffee Cake with Chocolate Chip Streusel
- 1 cup semisweet chocolate chips
- 1/2 cup dark brown sugar
- 1/2 cup chopped walnuts
- 1 Tbsp ground cinnamon
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup margarine
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 4 mashed very ripe bananas (large)
- Preheat oven to 350°F. Spray a 9x9 inch baking dish or cake pan.
- Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
- Stir together all purpose flour, baking soda, baking powder, and salt into medium bowl. Beat sugar, butter, and oil in a large bowl until fluffy. Mix in mashed bananas and vanilla. Add flour mixture and blend well.
- Spread batter in prepared baking pan. Sprinkle with streusel pressing down a bit.
- Bake coffee cake until toothipick inserted in center comes out clean, about 45 minutes. Cool for about 10 minutes and serve.
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Posted in Recipes, Sweet, Vegan.
– December 1, 2013
Weird (to me) melon at my farmers market. I’m always up for something I haven’t had! This is called a Piel De Sappo and I was hoping it wasn’t like a squash (ew). I didn’t know until I googled it that it is also called a Santa Claus melon. So yeah, Merry Xmas I guess! I was surprised when I cut it open and it was so pale. I don’t know, I was expecting a green or a different colour. However, this melon was a lot sweeter than a honeydew. I didn’t cook or bake with this melon, it was great as a fruit side. It served as breakfast one day too.
Posted in Food.
– November 30, 2013
I’ve been wanting to make this cake for quite a while. It’s called Chunky Monkey Cake with Coconut Crumble which means it has peanut butter, banana and chocolate all in one cake with a crumble inside. Sounds so interesting. Plus, I need to get more use out of my bundt pans.
I made the cake part Wednesday night. It was pretty darn easy but I think there was too much crumble for the actual bundt size. It made the cake super dry. I added it all anyway. Came out of the pan clean as a whistle which was amazing. See, that’s why I made it the day before!
Yesterday I very lazily made up a “glaze” which didn’t have enough coconut oil to get the right consistency. I didn’t really measure and honestly I didn’t care. The cake came out of the fridge hard because I think I overbaked it. Oops. People ate it anyway but I think I’d make it flat next time as opposed to a bundt, it just got hard and dry which was probably all my fault.
Posted in Baking, Food.
– November 29, 2013