It's National Guacamole Day!!! (9/16) Coupon, Recipe & Deals!

Guacomole...how I love you. I will gladly celebrate National Guacamole Day and it's a Tuesday to boot...sounds like Guac Taco

Guacamole was invented by the Aztecs in the 1500s. It is now a very popular and nutritious snack.
Whether you dip it or spread it, today is the perfect day to enjoy some delicious guacamole.

Wholly Guacamole and Laptop Lunches are working together to make the world a better place with their #GuacItForward campaign. Just visit the Facebook page and tell the world how you give back to the community for a chance to win a free cooler of Wholly Guacamole products and a set of Avocado Bento Buddies.

You can also get a $1 off coupon here!

Recipe:
4 Large Hass Avocados, diced
1/2 Red Onion diced small
1 jalapeño, deseeded, diced small
2-3 Roma tomatoes, diced
1 lime, juice
3 Tbsp of chopped cilantro (pack in to measure)
1 clove of garlic, minced
Salt to taste (Kosher is best)

Mix all together in bowl. Mash the avocados against bowl with fork. Stir to combine.

Casa Moda 5 Piece Pizza Set $17 (Retail $25) & Pizza Dough Recipe

Today at Housewares Deals you can get a Casa Moda® 5 Piece Pizza Set for $17 (Retail $25).

Here's a pizza dough recipe courtesy of Martha Stewart:

Ingredients:
1 cup warm water (100 degrees to 110 degrees)
1/4 teaspoon sugar
1 package active dry yeast
2 3/4 cups to 3 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon salt
Coarse-grain cornmeal, for dusting
3 1/2 teaspoons olive oil, plus more for bowl

Directions:
Heat the oven to 500 degrees, with a 16-inch diameter pizza stone placed on lowest shelf position, for at least 30 minutes.

Pour warm water into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a food processor, use blade to combine the 2 3/4 cups flour and salt, and pulse three to four times. Add yeast mixture and 1 1/2 tablespoons olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five turns into a ball.

Brush the inside of a medium bowl with olive oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.

Punch down the dough, and transfer to a clean surface. Using a bench scraper or a sharp knife, divide the dough in half, and knead each half four or five turns into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the remaining dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough.

Sprinkle cornmeal all over the surface of a pizza peel, and set aside. Lift the dough off the surface, and center it on top of your fists. Hold your fists about 1 to 2 inches apart. Begin to rotate and stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter. The dough will drape down over your forearms. At this stage, it is important to keep your fists along the inside of the outer edge and watch that the dough does not get too thin or tear in the center. At the same time, make sure to maintain the slightly raised border on the edges. The dough is surprisingly resilient and will not tear if this step is done carefully and slowly.

Arrange the pizza dough into a circle on top of the cornmeal-dusted peel. Leaving the raised edge uncovered, pour 9 tablespoons of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce. Continue to top the pizza with whatever toppings you want.

Lift the pizza peel and, using a slight jerking motion, slide the pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and place the front tip of peel on the back side of the stone. Slide the pizza off the peel, centering it on the stone. Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 12 minutes, turning the pizza halfway through baking. While first pizza is baking, shape and assemble a second pizza using remaining dough. Using tongs, lift the edge of the first pizza, and slide the peel all the way under to remove it from the oven. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately.

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$1 Off 2 Immaculate Baking Refrigerated Doughs + Mini Stone Fruit Pies

This past summer I posted a mini stone fruit pie recipe that requires a pie crust and if you're unable to make the pie crust then I'd recommend checking out Immaculate Baking pie crust as it's an excellent substitute to making it yourself. I recently picked up the Immaculate Baking Chocolate Chunk Cookie Dough however I have not baked it yet so I can't tell you if it's any good though I'm sure it's tasty given my experience with the pie crust.

In case you missed the mini stone fruit pie recipe, be sure to grab it here.

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Free Favorite Italian Recipes from Food & Wine

For all you pasta and Italian food lovers, get your Favorite Italian Recipes from Food & Wine for FREE. Just submit your name and email address for an instant download.
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Mini Stone Fruit Pies

During a recent visit to the farmer's market we loaded up a lot of stone fruits and even after pureeing some for baby E and eating a week's worth of fruit we still had quite a bit leftover so I decided to make some fruit pies.

The mini stone fruit pies is loosely based off of Bon Appetite Stone Fruit Lattice Pie. 

Ingredients for Pie Crust
3 1/2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
1 tablespoon plus 1 tsp. sugar
1 tablespoon kosher salt

Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.

If you don't have time to make pie crust from scratch you can always buy the ready made pie crust that you find in the freezer aisle of your local grocer.

Ingredients for Pie Filling:
2 pounds nectarines
1 pound peaches, peeled
1 pound plums
1/2 cup plus 1 Tbsp. sugar  *Substituted for honey and agave nectar instead and used less than the recommended 1/2 cup since the fruits are at their peak and already quite sweet
3 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg *Did not use
1/2 teaspoon orange-flower water (optional) *Used fresh squeezed orange and lemon juice and zest instead
1 large egg, beaten to blend

Crust

Take the chilled dough out and cut in half and roll out on a lightly flowered surface to about 1/4" thick. To get the mini pie shape I used a large cookie cutter then transferred the dough to a baking sheet lined with a silpat mat and kept covered and chilled in the refrigerator until ready to assemble.

Filling

Preheat oven to 350°. Peel the skin, halve, pit and cut the fruit into small 1/4" cubes. Place all the fruit in a large bowl. Add 1/2 cup sugar and toss to coat - instead of sugar I used a little bit of honey and agave nectar and used 1/4 cup. Let sit at room temperature for 1 hour, tossing occasionally - I did not have an hour to wait around so I only waited for about 15-20 minutes for the fruit to macerate in the honey and agave nectar. Strain fruit, reserving some of the liquid pour into a separate small container and return fruit to same bowl it was macerating in. Whisk cornstarch into the reserved fruit liquids that you've separated in a small bowl. Then add the cornstarch fruit liquid mixture, nutmeg, and orange-flower water to the fruit filling and toss gently. As mentioned I did not use nutmeg nor the orange-flower water, instead I squeezed in 1 small whole fresh orange and 1/2 of a lemon juice to the fruit filling and added approximately 1 tablespoon of fresh orange and lemon zest.

Gently spoon the fruit mixture onto the unbaked pie crust that's been sitting on the baking sheet and place another unbaked pie crust on top and crimp to close with a fork. Brush the beaten egg wash over the crust and sprinkle the top crust with a little bit of sugar if desired otherwise it's not necessary.

Bake the mini pies for about 20-30 minutes or until crust is golden brown and juices start to bubble out of the pie. Let cool on a wire rack and then enjoy!

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Chicken Curry Salad Recipe

Here's an easy go to recipe that's quick, healthy, yummy and always a favorite!

Chicken Curry Salad

Ingredients for Salad:
- 8 Cups of greens (we use butter lettuce, spinach and red leaf or whatever else is on sale that week and in our fridge)
- 6 Stalks of celery sliced
- 6 Green onions, sliced
- 2lbs of roasted chicken (you can substitute with any other protein you'd like  - shrimp, crab meat, tofu etc.) 
- 1 Cup of slivered almonds
- 1/2 Cup of raisins (I don't use too much since my husband isn't a huge fan of raisins)

Then toss together and serve with the curry dressing 

 Ingredients for Curry dressing:
- 3 Tablespoons of chutney (mango, etc)
- 1 1/2 Cups of mayonnaise (you can substitute for yogurt)
- 3 Tablespoons of tarragon vinegar
- 3 Tablespoons of olive oil
- 3 Teaspoons of curry powder
- 5 Tablespoons of whole milk (you can add more milk if dressing is too thick and substitute with any other milk you'd like - soy, nut or coconut milk works great too!)

Mix well and toss with the curry salad. Can be refrigerated up to two days in advance.

This is what we'll be having for dinner tonight, what will you be having for dinner?

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Mr. Food 34 Free eCookbook for Easter

If you're in need of some meal ideas or tips for Easter weekend, check out Mr. Food Everything Easter Recipe eCookbook. The FREE Mr. Food Everything Easter eCookbook includes 34 Effortless Recipes for Easter brunch, dinner, dessert, beverages and more. Let me know if you try any recipes from the cookbook and how your dish(es) turn out.

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Banana Yogurt Muffins

Had some bananas that were starting to ripen faster than we could consume so I made some banana yogurt muffins over the weekend with this recipe. I omitted the canola oil and oats because we didn't have any on hand and added little more bananas along with some walnuts.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons ground flax seeds
1 cup rolled old fashioned oats
1 1/2 cups mashed ripe bananas
4 yogurt
2 eggs , beaten
1/4 cup canola oil
2 teaspoons vanilla

Directions:

Preheat oven to 350 degrees.

Combine all dry ingredients and set aside.

In a separate bowl, combine all wet ingredients.

Slowly mix in the dry mixture until well combined.

Spray your muffin pans with nonstick spray.

Fill each muffin cup 3/4 full and sprinkle with oats.

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Bacon Gruyere and Green Onion Scones Recipe

One of my favorite past times is baking, there's just something so therapeutic about it. I'm the type that's always searching for new recipes, trying, learning new techniques and tinkering the recipe to my liking.

My favorite recipe that I'm obsessed with is bacon gruyere and green onion scones from Spoon Fork Bacon - LOVE their website and how cute is their name?! Their recipes are easy to follow and the food images corresponding with the recipes look like they are from a food magazine - always making me hungry. Anyhow, be sure to check out their website but fair warning you'll be drooling over everything!

Bacon, Gruyere and Green Onion Scones
Makes 12  3 inch rounds

Ingredients:
2 cup all purpose flour
2 tablespoons granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup cold butter, cut into small cubes
4 strips bacon, cooked and crumbled
2/3 cup gruyere cheese, grated
2 green onions, thinly sliced
1 teaspoon cracked black pepper
½ cup buttermilk
¼ cup heavy cream

Directions:
1. Preheat the oven to 375°F.
2. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
3. Cut cold cubes of butter into the flour mixture until the butter is completely incorporated and the mixture has obtained a fine, mealy texture.
4. Add the bacon, cheese, green onions, and black pepper and mix together until well combined.
5. Fold in the buttermilk and mix together until just combined and the mixture has formed into a dough.
6. Form the dough into a disc and place in fridge for about 30 minutes.
7. Once chilled, flatten the disc to about ½ inch thick and cut the disc into circles using a 3 inch circle cutter (or a fluted cutter) and place the scones onto a parchment lined baking sheet.
8. Brush tops of each scone with a small amount of cream and bake for about 20 to 25 minutes or until the scones puff up and the tops just start to brown.
9. Serve warm with a side of honey butter.

Recipe and image from Spoon Fork Bacon

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Mr. Food FREE eCookbook for Easter

Need some meal ideas or tips for Easter weekend? Check out Mr. Food Everything Easter Recipe eCookbook. The FREE Mr. Food Everything Easter eCookbook includes 34 Effortless Recipes for Easter brunch, dinner, dessert, beverages and more. I took a quick peek and the buttermilk carrot cake sounds quite delectable!

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St. Patrick's Day Recipe: Shamrock Spinach Crackers

 

Entertaining this weekend or looking for a fun way to celebrate St. Patrick's Day? This recipe is perfect for the occasion. What a great way to get your daily vegetable intake! Can't wait to try this recipe.

Shamrock Spinach Crackers
Yield: ~32 shamrock crackers (or 64 small rectangles)
Ingredients:

• 1 & 1/4 cups (5 oz) 100% whole wheat flour
• 1 & 1/2 tbsp sugar
• 1/4-1/2 tsp kosher salt, plus extra for sprinkling on
• 1 tsp dried dill weed (or other herbs/spices of choice)
• 4 tbsp Earth Balance (I used soy-free)
• 1/4 cup + 2 tbsp water
• 1 cup fresh spinach (30 grams)

Directions:
1. Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat. Or just use 1 baking sheet and bake 2 separate batches like I did.
2. In a large bowl, whisk together the dry ingredients (flour, sugar, salt, dill).
3. With a pastry blender (or two forks), cut in the Earth Balance into the flour mixture until crumbly. See image below.
4. In a blender, blend the water and spinach until smooth. Now pour this into the flour and Earth balance mixture. Stir this mixture until it just comes together and then gently knead with hands until it forms a ball. Be sure not to over handle the dough.
5. Split the dough in half. On a non-stick mat or lightly floured surface, roll out one half of the dough very thin (1/16th inch). Cut with cookie cutters or with a pizza roller. Gently lift off with fingers and place on prepared sheet. Repeat as necessary. Sprinkle with more salt (I used Herbamare and it tasted amazing!)
6. Bake for 9-10 minutes, rotating pan half way through baking to ensure more even baking. Crackers should be lightly golden when ready. My crackers took 10 minutes, but watch closely after 8 minutes. Be careful because they burn quickly. Cool completely on baking sheet and serve immediately. Store leftovers in a glass container.

Photo and recipe courtesy of ohsheglows

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Breakfast: Favorite Oatmeal Recipe

My breakfast is typically some fruit, oatmeal, eggs and some cheese. My oatmeal usually consists of some type of nut and/or fruit and whatever ingredients I have on hand and need to finish. Here is a sample of one of my favorite go to oatmeal recipes. What do you typically have for breakfast?

Ingredients:

- 1 1/2 cup water

- 3/4 cup oatmeal

- 1/4 teaspoon salt

- 1/4 teaspoon cinnamon

- 1/2 cup vanilla soy milk (I actually prefer fresh plain soy milk that I pick up from a local tofu shop)

- 1/2 cup chopped dates

- 1/2 cup chopped almond

- 1 grated apple

Instructions:

Bring water to a boil. Add oatmeal, cinnamon, and salt. Cover, reduce heat to low, and simmer until liquid is absorbed (about 10 minutes). Stir in remaining ingredients and serve hot.

Recipe courtesy of New Leaf

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Beignets with Satsuma Marmalade Recipe

Yum! Going to try this beignet with satsuma marmalade recipe after I pick up some satsuma's from the farmers market this weekend. My mouth is already watering just thinking about this. Last week I discovered kishu mandarins and boy are they teeny tiny, cute, very sweet and juicy. For something so miniature they definitely pack a lot of flavor - give it a try if you come across them at your local store or farmers market.

Yield 30

INGREDIENTS
2¼ teaspoons dry active yeast (1 pack)  
2 ounces sugar
6 ounces lukewarm water
18 ounces all-purpose flour
4 ounces evaporated milk
1 tablespoon salt
2 tablespoons butter
1 large egg
1 quart peanut oil for deep frying
Satsuma Mamalade (below)

PREPARATION
1.    In a bowl combine the yeast, sugar, and water. Let sit for 5 minutes.
2.    In another larger bowl, add the flour, milk, walt, butter, and egg. Pour in the yeast mixture and stir until it forms a ball. Knead, adding just enough flour so as not to stick. Let rest and proof until it doubles in size (approximately 2 hours).
3.    Once doubled, lay the dough on floured surface and roll with a rolling pin to about 1/4-inch thickness. Cut into 1-inch squares.
4.    Pour the oil into a deep sauce pot with a candy or deep-fry thermometer and warm up to 335˚F over medium heat. Add the beignets, flipping constantly, until they become a golden color.
5.    After beignets are fried, drain them for a few seconds on paper towels. Serve with the marmalade.


Satsuma Marmalade
INGREDIENTS
3 pounds satsuma mandarins
½ cup water
½ cup lemon juice
10 grams apple pectin
1 teaspoon salt
3½ cups sugar

PREPARATION
1.    Slice the satsumas thinly, with the peel on, to measure out 1 quart. Juice the rest.
2.    Bring the slices, water, and lemon juice to a boil. Add the pectin, salt, with a little of the sugar.
3.    Bring the tempterature to low and simmer, covered, for 15 minutes, or until the peel is tender.
4.    Slowly pour the rest of the sugar into the mixture and bring to a hard boil for about a minute. Let cool.
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Finlandia NEW Lacey Swiss Cheese Recipe & $1.00 OFF Coupon

Finlandia Cheese has over 150 years of master cheese making experience. They have a variety of flavors that offer endless culinary possibilities: Swiss, Light Swiss, Muenster, Gouda, Havarti, Double Gloucester, Oltermanni and the newest introduction – Finlandia Lacey Swiss.  It's hearth health month and Finlandia’s Lacy Swiss is a low fat, low sodium, highly delicious Swiss cheese, specifically for those wanting a healthier snack. Go here for $1.00 OFF coupon of Finlandia Lacey Swiss - exp 3/15.

Top Chef, Ariane Duarte shares with us, “ My real secret is knowing that all cheese is not created equal.” “Whether I’m choosing ingredients for the restaurant or for my family, quality is my first concern. I use Finlandia® cheeses in my recipes as they are all natural, hormone-free and naturally lactose-free, and I especially like the superior taste.” I have to admit that I didn't know that about these! Did you?

Try this great recipes from Chef Ariane:

Swiss Fondue (Serves 4)

1 clove garlic 

1 c dry white wine
1 pound Finlandia Swiss, Light Swiss or Lacey Swiss Cheese, grated
1 T cornstarch
1 pinch freshly grated nutmeg
1 t salt
1 t black pepper
Assorted fresh fruit, sliced
Assorted fresh vegetables, sliced
Holy wheat baguette or other crusty bread, cut into cubes

Directions:
Preheat fondue pot.
Rub the bottom and sides of medium saucepan with garlic clove. Heat the pan over medium-high heat. Pour in the wine and turn heat to high. Bring wine to a boil and turn heat down to simmer. Place the shredded Finlandia Swiss and cornstarch in a bowl and mix together until the cheese is coated with the cornstarch. Slowly add the cheese to the wine and stir with a wooden spoon until the cheese is melted – about 3-4 minutes. Add fresh nutmeg to the cheese and stir. Season with salt and pepper and pour into the fondue pot. Serve immediately with fruit, vegetables and bread.

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Recipe Idea: Breakfast Pinwheels

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Breakfast Pinwheels-by Betty Crocker

Here is a great weekend breakfast recipe, click here for the recipe.

Click here for a $.60 coupon for Bisquick

1/4	cups Original Bisquick mix
1/2	cup milk
1	tablespoon butter or margarine, softened
1/4	cup granulated sugar
1	teaspoon ground cinnamon
1/2	cup finely chopped walnuts
1/2	cup dried currants
1	tablespoon butter or margarine, melted
Glaze
3/4	cup powdered sugar
1/4	teaspoon vanilla
1	tablespoon milk

Thanks Shana

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Gevalia Coffee Free Shipping Deal + Recipe

I know that I have mentioned how great the Gevalia Coffee Deal is in the past but now it is even better because for a limited time they are offering FREE SHIPPING on all orders!

Too hot for coffee?? Here is an AMAZING recipe for a Mocha Frappe that tastes just as good as the expensive coffees sold in cafe's.

Shop now & enjoy!

Mocha Frappe Recipe

Yield: Makes 3 servings (serving size: 1 cup)

Ingredients

• 1 cup strong brewed coffee
• 2 tablespoons sugar
• 1 tablespoon 2% reduced-fat milk
• 1 1/4 cups 2% reduced-fat milk
• 2 tablespoons chocolate syrup
• 3 tablespoons fat-free frozen whipped topping, thawed
• 1 teaspoon chocolate shavings

Preparation

Stir together coffee, sugar, and 1 tablespoon milk in a small glass measuring cup. Pour into ice cube trays, and freeze at least 2 hours or until firm.

Process coffee ice cubes, 1 1/4 cups milk, and chocolate syrup in a blender until smooth. Dollop evenly with whipped topping, and sprinkle with chocolate shavings. Serve immediately.

Nutritional Information

Calories: 133 (17% from fat)

Fat: 2.5g (sat 1.5g,mono 0.6g,poly 0.1g)

Protein: 4.1g

Carbohydrate: 23.7g

Fiber: 0.1g

Cholesterol: 8mg

Iron: 0.2mg

Sodium: 66mg

Calcium: 131mg

Source : Southern Living, Feb. 2006

Thanks West Michigan Mommy!

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9 recipes under $2

I received my Betty Crocker newsletter tonight and these money saving dishes they have put together look yummy. They have 9 dinners for you which will cost you less than $2 per serving to dish up to your family. This is going to be very nice considering I have two teenagers in the house. All of the dishes look amazing. Here are just a few, visit Betty Crocker to see the other 6, as well as all the other great recipes, tips, and coupons they have for you,

Spinach and Beef Enchiladas
Printable Coupon, save $0.50 Green Giant Creamed Spinach

Feta Topped Chicken

Super Easy Chicken Manicotti

If I find any coupon match ups for you over the next couple of days I will let you know. Thanks for visiting and I hope you enjoy these penny pinching dishes!

Thanks Atlanta Mommy!

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Few Ingrediants+Microwave+Mug=Chocolate Cake?

I was watching one of my favorite daytime TV shows today and saw a segment on "mug cakes." I thought, "Really? Cake in a mug?" But yes indeed, it is true! This recipe is great to try if you haven't had a mug cake yet, it's also a great cooking project with the kids!

Ingredients:

1. 4 Tablespoons cake flour
2. 4 Tablespoons sugar
3. 2 Tablespoons cocoa
4. 1 Egg
5. 3 Tablespoons milk
6. 3 Tablespoons oil
7. 1 Mug

Instructions:

1. Mix flour, sugar, and cocoa in the mug.
2. Spoon in 1 Egg
3. Pour in milk and oil and mix well.
4. Put in microwave and heat on high for 3 minutes.

Tip onto a place and enjoy!

Thanks for the recipe Dizzy Dee!

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Gingerbread Heaven

The holidays are here which means stuffing your face with turkey, ham, all types of potatoes, pumpkins, etc. My favorite flavor of the holidays is gingerbread! Gingerbread lattes, cookies, houses- I think I can even eat a gingerbread flavored shoe- but even better than that is this recipe! Gingerbread Waffles w/ Vanilla Cream Sauce. I am salivating.....

For the Waffles:

1 1/2 cups flour
2 tsp. baking powder (didn’t make it into the picture)
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. ginger
1/2 stick butter, melted
1 Tbs. molasses
1 1/2 cups milk
3 eggs, separated

Heat the waffle iron. Beat the egg whites in a mixer bowl until stiff peaks form.

Mix the dry ingredients in a bowl. Add the molasses and milk to the melted butter, then beat in the egg yolks. Stir into the flour mixture until just combined.

Fold the egg whites into the batter until just combined. Put about 1/2 cup of batter into the waffle iron and cook until done.

For the Vanilla Cream Sauce (AKA creamy goodness sent from God)

2 cups milk
1/2 cup sugar
2 Tbs. cornstarch
pinch of salt
1 Tbs. butter
1 1/2 tsp. vanilla

Put the 2 cups of milk in a saucepan and heat it over medium heat until bubbles form around the edge of the pan. Mix the sugar, cornstarch and salt together. Gradually add this to the milk. Cook over medium heat, stirring constantly until it begins to thicken a bit. Don’t boil it. Pull it from the heat and add the butter and vanilla.

It’s best to make the sauce first, then fix the waffles. It will stay warm while the waffles cook.

Thanks Tiffany!