Posts Tagged ‘made from scratch’

Tuesday Recipe: Red Velvet Waffles

Tuesday, March 24th, 2015

These Red Velvet Waffles are the perfect breakfast indulgence, and they go so well with a nice tall glass of milk or your favorite coffee. Just grab a waffle iron and serve this treat to the kids and your family, or keep them all to yourself.

Red Velvet Waffle

Red Velvet WaffleWhat you’ll need:

  • Waffle Iron
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/4 cup packed brown sugar
  • 3 large eggs, separated
  • 2 cups buttermilk
  • 1 1/2 tablespoons natural unsweetened cocoa powder
  • 1 tablespoon red liquid food coloring


  1. Preheat your waffle iron. Combine and whisk the flour, baking soda, baking powder, and salt in a large bowl.
  2. Combine the melted butter and brown sugar in a separate large bowl. Whisk in the egg yolks and buttermilk.
  3. Mix the cocoa powder and red food coloring in a small bowl to make a smooth paste, then whisk the paste into the butter mixture.
  4. Stir the wet ingredients into the dry ingredients just until moistened. The batter should be slightly lumpy.
  5. Beat the egg whites in a medium bowl with an electric mixer until stiff peaks form. Stir one-quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites gently but thoroughly.
  6. Spray the waffle iron with nonstick cooking spray or brush with melted butter. Cook the waffles according to the iron’s instructions and serve with syrup, fruit, cream, or other toppings if desired.. Will make about 6 waffles.

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Tuesday Recipe: Homemade Hot Cocoa and Marshmallows

Tuesday, December 24th, 2013
Hot Chocolate When was the last time that you made hot cocoa? We aren’t talking that powdered packet stuff available everywhere but rather the homemade in a saucepan variety. Take some time this holiday season to enjoy the process and the taste of real, rich hot cocoa.

If you are feeling rather adventurous, add homemade marshmallows!

Be sure to share this recipe with family and friends to warm their holiday season!

Homemade Hot Cocoa

Hands-On Time: 2 minutes • Ready In: 5 minutes • Yield: 1 serving


  • 1 1/2 teaspoons cocoa powder
  • 1 tablespoon granulated sugar
  • 1/8 tsp vanilla extract
  • 1 cup milk
  • whipped cream
  • ground cinnamon


  1. Heat milk until very hot, but not boiling.
  2. Combine cocoa powder and sugar in a heat-safe cup.
  3. Pour milk into cup and stir until sugar and cocoa dissolve.
  4. Add vanilla and stir again.
  5. Top with real whipped cream and a sprinkling of cinnamon, if desired.
In the Meadow Snowman Print

Homemade Marshmallows

Prep Time: 35 min • Inactive Prep Time: 4 hr 0 min • Cook Time: 10 min

Homemade Marshmallows Ingredients

  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approx. 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray

  1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  4. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Joy, Love, Peace Print

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