Homemade Belgian Waffle Mix for Amazing Waffles

Hooray….finally Belgian Waffle Maker, great kitchen gadget arrived! After first batch we were very impressed. Waffles came out fantastic, crisp outside, perfectly textured inside. No spilling, sticking and breakfast or brunch will be done, every time super quick.
We did research and decided to go with Oster® Flip Belgian Waffle Maker model 3874

Product Features:

– “Flip” operation for evenly cooked waffles
– Rotary feature spreads batter and ensures even baking on both sides
– Adjustable temperature control for light and fluffy or crispy waffles
– Cool touch handle with release for compact storage
– Removable drip tray included for easy clean up
– Space-saving, vertical compact design for efficient storage

Oster

Homemade Belgian Waffle Mix for Chunky Amazing Waffles

Makes 8 Whole Waffles

2 cups pastry flour
1/2 teaspoon salt
4 large brown eggs
2 tablespoons light brown sugar
1 teaspoon vanilla sugar
2 tablespoons butter, melted
2 cups non-fat milk
1 orange for zest and juice
1 cup chocolate chips
1 pack fresh strawberries
organic raw blue agave syrup, optional
non-stick baking spray

Our waffle station:)

Preheat the waffle iron according to the manufacturer’s instructions. In a medium bowl sift together flour and salt.
Using stand mixer with whisk attachment beat the egg whites until soft peaks form.
In another bowl mix yolks and sugar until pale yellow color. Add vanilla sugar, butter, milk, orange zest and juice from the orange and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk slowly, just a little bit.
Using silicon spatula gently fold the egg whites into waffle batter.

Do not over mix.
Coat the waffle iron pan with cooking spray, pour the batter into iron just to cover waffle grid.
Drizzle chocolate chips over waffle mix if you prefer.

Cook for 2-3 minutes each side, flip the cooking grid in between.
Transfer golden waffles on the cooling wire.

Serve warm.
We love to add fresh sliced strawberries on top and drizzle of Agave syrup. Sometimes even whip cream sound like a super yummy idea:)
And there it is, great , fun breakfast or any meal in between.
Kids love it, adults adore it. Varieties and toppings are endless.

Wholesome Sweeteners Organic Blue Agave is a natural sweetener extracted from the core of the Blue Agave plant.
- Sweet, mild nectar is 25% sweeter than sugar (so more is less!)
- A perfect multi-purpose sweetener for beverages, fresh fruit and general table-top use
- Glycemic index of 39 or less
- It is certified Organic and GMO-Free

Treats and Awards:)

Well, it is about time for me to write about my star blogger friends. I was moved by amazing Claudia from What’s Cookin’ Italian Style Cuisine, with her cute Circle of Friends award, so I would love to reward 10 of my best blogger friends with the same. I love your blogs, writing, amazing recipes and creation. I love the way you leave your comments and suggestions. Thank you so much. The list can go on and on and soon I will be making another post dedicated to all the great foodies who give me inspiration and energy to create, prepare, write, take photographs and post interesting dishes. All those beautiful and thoughtful comments- wow that is a big reward and inspiration. I am so glad that I started this whole process. To- Foodbuzz, so glad that I am part of this great blogger community. You guys are awesome.

Sandra Sandra’s Easy Cooking
Kristen Frugal Antics of a Harried Homemaker
Mina Angellove’s Cooking
Monet Anecdotes and Apple Cores
Kristi Mother Rimmy’s Cooking Light Done Right
Amy Fragrant Vanilla Cake
Tiffany Simple, delicious, and sometimes decadent vegan and vegetarian cuisine
Tes Tes at Home
Zerrin Give Recipe
Big City Carrots Big City, Baby Carrots

Now you can do the same and send this cute award to your favorite blog friends. What a nice reward this is!

But this is not the end I also made special treat for all bloggers and my family.
Beautiful Parfait with home made tropical granola, fresh Ataulfo Mangos and Greek Yogurt

So light, absolutely delicious treat or breakfast, whatever you prefer.

This is crunchy granola with: whole oats, coconut flakes, sunflower seeds, walnuts, dark chocolate chips, dry pineapple bites
orange zest & juice and honey.
I am positive that many of you make your own granola and know the whole process with your eyes closed but here is the way I make it.
Using large mixing bowl add all the ingredients except chocolate and dry fruit. Preheat oven to 250F, line baking sheet with parchment paper. Bake for 20 minutes. It is good idea to mix granola at least once around while baking, so it gets browned evenly. After an hour you can add chocolate chips and pineapple bits.

This is so good you can put it in a little bag and have it for a snack on the go:)
To finish parfait I used beautiful fresh Ataulfo or Honey Mangos. They are incredibly sweet, what a lovely fruit this is:)

Mangoes are very low in Saturated Fat, Cholesterol and Sodium. They’re also a good source of Dietary Fiber and Vitamin B6, and a very good source of Vitamin A and Vitamin C.
You know me, I also used creamy non fat Greek yogurt.
Amazing product, so good for you.
I would also love to share with you cake and the treats that I prepared for my daughters 11th birthday. She loves polka dots, so that was exactly theme of the cake and decorations.

We had Blueberry Shortcake Polka Dot Cake and Brownie Dot Mini Cakes. Birthday girl really liked it, I got the biggest hug in the whole wide world. Kids grow up so fast, like yesterday it was her 5th birthday:)
Well I hope that you were enjoying reading this special post from me to you, thank you so much and now is the perfect time to go back doing what we love to do: preparing, photography, posting and tasting:)
Have a great weekend everybody!

Mango

Rugelach Made Light Way:)

It is very interesting that my profession is to educate people about healthy eating and lifestyle but in the same time my biggest love is baking. All that flour and butter. Well, I have the good news. Everything can be made light, plus if you eat in moderation you don’t have to worry about calories. I discovered this wonderful Rugelach recipe by Dorie Greenspan from her cookbook ” Baking From My Home to Yours”. Another cookbook with amazing recipes, brilliant stories and ideas. Very inspiring. Like always I did few changes to recipe for that light vibe. There it is, all ready for you to read about it and make it. It is truly fenomenal dessert pastry.

Light Rugelach

Makes 24 rugelach

Dough

4 ounces non fat cold cream cheese
1 stick of sweet cream butter, cut in cubes
1 cup whole wheat pastry flour
1/4 teaspoon salt

For the Filling

1/4 cup sugar free strawberry jam
1 teaspoon honey
1 whole orange- peal and juice
1/4 cup chopped pecans
1/4 cup dried blueberries
1/3 cup semi sweet chocolate chips

For the glaze

1 egg yolk
sugar crystals, optional

Put the flour and salt in the food processor or stand mixer. Scatter over the chunks of cream cheese and butter and mix for 20 seconds. Don’t work it so long that it forms a ball on the blade or paddle.
Turn the dough out to the board, shape like disk, wrap in plastic and refrigerate for at least 2 hours or overnight.

Heat the jam in a saucepan over low heat. Mix in the orange peel, juice and honey. Let it cool and become like glue.

Preheat oven to the 350 F. Line the baking sheet with parchment paper.

Prepare all the nuts, chocolate and dry fruit on the plate and set aside.
On the lightly floured surface, roll the dough into 12-inch circle. Brush a thin layer of jam mix over the dough and sprinkle with nuts, chocolate and dry blueberries.
Using a sharp knife, cut the dough into 20 or more thinner wedges. Roll and make crescents starting from wider part of the triangle.
Arrange all the finished rugelach to the baking sheet. Using egg yolk mixture, brush every rugelach and sprinkle with little chunks of sugar.
Bake them for 20 minutes until golden.
What is next?… Oh my, wonderful texture, little crisp, little flaky and amazing aroma….enjoy:)

Kneading

Veggie Grill, Go Green and Happy St. Patrick’s Day!

Today was a busy day filled with Irish dance performances in school, tennis practice and all the green activities. When I looked at my watch it was time for lunch and what a better place to eat out then Veggie Grill. We love this restaurant. It is fun, urban, modern atmosphere. Food is very good and service is super:)
Fresh ingredients nicely prepared and tasty. Our favorite item on the menu is Bali Bliss.

Bali Bliss is Indonesian style tempeh sauteed and grilled. Comes on the wheat bun with lettuce, tomato, onion and chipotle ranch. Blackened upon request. Price is right $6.75. Sweet potato fries is excellent, super crunchy and nicely seasoned. Sandwich comes with side of home made chili or cabbage slaw.
Lemonade is wonderful addition to this meal. They have many varieties but strawberry is my favorite.
“The Veggie Grill menu of delicious specialties are rich in protein and other nutrients and are free of cholesterol, animal fat and trans fat. The Veggie Grill serves wholesome food. By wholesome, we mean good calories and good fats that are 100% plant-based.”
They have several locations throughout the Los Angeles area:

8000 W Sunset Blvd, Los Angeles, CA 90046
Phone 323.822.7575 | hours 11am to 11pm

Santa Monica
2025 Wilshire Blvd, Santa Monica, CA 90403
Phone 310.829.1155 | hours 11am to 10pm

Plaza El Segundo
720 Allied Way, El Segundo, CA 90245
Phone 310.535.0025 | hours 11am to 10pm

Rolling Hills Plaza – Opening March 21st
2533 Pacific Coast Highway, Torrance, CA 90505
Phone 310.325.6689 | hours 11am to 10pm

University Center – Irvine
4213 Campus Drive, Irvine, CA 92612
Phone 949.509.0003 | hours 11am to 10pm

Irvine Spectrum Center
81 Fortune Drive, Irvine, CA 92618
Phone 949.727.9900 | hours 11am to 10pm

Farmers Market – Opening Summer 2011
110 S. Fairfax Ave., Los Angeles, CA 90036
Phone 323.933.3997 | hours 11am to 10pm

http://www.veggiegrill.com/

Be healthy, Go green and Happy St. Patrick’s Day everybody:)

Light Custard Pudding with Lady Fingers & Bananas

This dessert dish is for all the banana lovers. Usually banana bread is on the list to be made but we wanted something light, fluffy and creamy after lunch so I said why not banana pudding. I created custard cream with cinnamon and all spice. In the pantry had pack of Italian Lady fingers. My kids love those cookies. They are so crispy and delicious. Ladyfingers, are light and sweet sponge cakes roughly shaped like a large finger. They are called savoiardi in Italian, or in French biscuits à la cuillère or boudoirs. In the UK they may be called sponge-fingers, trifle sponges or boudoir biscuits. In Serbia, they are called piskote.
And off course we need bananas. From the egg white leftovers, why not the meringue on the top?

Perfect Spring dessert, well almost Spring, it’s coming in a few days:)

Light Custard Pudding with Lady Fingers & Bananas

2/4 cup cup light brown sugar
1/3 cup whole wheat pastry flour
4 medium egg yolks
2 cups non fat milk
1 tea spoon organic vanilla sugar
1/4 tea spoon cinnamon
1/4 tea spoon all spice
4 ladyfinger cookies, broken
2 medium ripe bananas, peeled and sliced
4 medium egg whites
1/4 teaspoon cream of tartar
2 tablespoon powder sugar
1/2 tea spoon organic vanilla sugar

In a large sauce pan over medium heat, bring around 2 inches of water to boil. In a medium stainless steel pot, whisk together the sugar and flour. Add the egg yolks, milk and spices.

Place the bowl over the pan of water and cook, stirring until the mixture is pudding is thick for about 12 minutes.

Remove from the heat.
Using oven proof ramekins, layer the cookies and bananas.

Add creamy warm pudding, custard.

Set aside.
Preheat oven to 425F.
Using stand mixer with whip attachment whip the egg whites until frothy. Add cream of tartar and slowly add speed until egg whites become well done. Add sugar, and vanilla. Whip until the whites form a soft peak.

Spoon the meringue over the warm puddings.

Bake the pudding for 5 minutes. You will smell the wonderful creamy aroma from the oven and you will know that dessert is done.

Now this is the matter of taste but I really liked this dessert warm. It was fantastic. If you can wait let it cool down and even refrigerate but I think that warm tastes even better.
I don’t really want to add calories on this recipe, basically it’s one egg per person. I cut the sugar from the basic recipes and switch from whole fat ingredients to non fat, so that’s why we have light combination, guilt-free.
So light and creamy, beautiful:)

Wonderful Pistachio Breakfast Cake

Because of the nasty virus, last week I had the chance to rest and spend some time in front of tv (is that possible)? I was absolutely enjoying tv moments with Jamie Oliver and his great new show” Jamie’s Food Escapes”, which started last Wednesday,Feb. 16, on the Cooking Channel.

According to the network, in the six-episode series, the chef will be “heading off the tourist track and exploring the authentic ingredients and extraordinary characters” of various regions. I saw episode filmed in Greece, Athens. Wonderful show, authentic food, nice people, Feta cheese, Greek salad off course and amazing Pistachio cake. Today I decided to try the recipe. Everybody in my family loves pistachios in every possible way. My daughter is big fan of pistachio ice cream and little and big men love everything crunchy, baked or simply row from the Farmers market.
This is very easy recipe to make like Jamie said, you make it in one bowl and then bake it in another pan. Only think I did, I changed the amount of sugar and oil in the recipe to make it little bit lighter.

Pistachio cake

5 eggs
1 cup Greek non fat yogurt
1/2 cup brown sugar
1 cup ground almonds
1 lemon, for zest and juice
1 orange, for zest and juice
1/4 cup pastry flour
1 cup semolina
1/4 cup olive oil

In the large size bowl, using whisk mix all the ingredients listed above (except juices from the fruit) till mix is nice and smooth.
Preheat oven to 350F and bake for 30 minutes.
Let the cake cool completely.

Honey Syrup with Pistachios

2 cups pistachios, out of the shell
1 cup honey
1 Lemon, squeezed juice
1 Orange, squeezed juice

Using medium sauce pan over low heat roast pistachios for few minutes. Add honey, mix nuts and honey together just a little bit, don’t let it boil. Add juices from squeezed lemon and orange. Set aside.
Using sharp knife make little lines all over the cake. Sponge effect will happened from cool cake and hot syrup, plus syrup will go all the way through the cake creating wonderful moist texture and flavor.
This cake is absolutely amazing and I could easily eat it for breakfast with fresh cup of coffee and bowl of non fat Greek yogurt.
I am very happy that I learned to make this delightful dessert. Thank you Jamie:)

Pistachio

Honey

Pistachios are rich source of energy and contain many health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health. These nuts are rich in monounsaturated fatty acids like oleic acid. They are rich source of many phyto-chemical substances that may contribute to their overall antioxidant activity, including carotenes, vitamin E, and polyphenolic antioxidant compounds. Research studies have been suggestive of that these compounds help body remove toxic oxygen free radicals and thus, protect body from diseases, cancers as well as infections. Pistachios are an excellent source of vitamin-E, especially rich in gamma tocopherol; contain about 23g per100 g. The nuts are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates.

One tablespoon of natural sweetener honey contains 64 calories. Honey has a healthy Glycemic Index (GI), meaning that its sugars can be gradually absorbed into the bloodstream to result in better digestion. Nectar itself is composed mainly of sucrose and water. Bees add enzymes that create additional chemical compounds, inverting the sucrose into fructose and glucose, and then evaporate the water so that the resulting product will resist spoiling.

Healthy Whole Wheat Pasta and More:)

Last week was busy and not so healthy week. After all those viruses in the air I end up getting and going through one. Finally yesterday I start feeling better so I decided to make a nice light meal with lots of vitamins and minerals needed to boost system. I am very happy and grateful that I am back on my feet today, ready at least to write and share! My family too….they were missing nicely prepared meals for the last few days:(

Pasta is always good choice for upset stomach, whole wheat plain with little sea salt.
My husband and kids were very helpful, they visited Farmers market too and bought some great veggies and produce.
For the change I decided to make sauteed sauce from fresh Swiss Chard, grilled red & green onions and garlic. In the meantime, I baked sweet potatoes on 400F, for 35 minutes slightly drizzled with olive oil, sea salt.
When everything was done and ready to plate , I just squeezed juice from blood orange into the cup of Creme Fraiche, whisk and pour over the cooked pasta. For the great finish, freshly grated Parmigiano Reggiano.
This is wonderful, warm meal. Veggies and pasta….yum:)

Swiss chard like spinach is the store house of many phytonutrients that have health promotional and disease prevention properties.
Very low in calories (19 kcal per 100 g fresh, raw leaves) and fats, recommended in cholesterol controlling and weight reduction programs.
Chard leaves are an excellent source of anti-oxidant vitamin, vitamin-C. Its fresh leaves provide about 33% of recommended levels per 100 g. As an anti-oxidant, vitamin C helps to quench free radicals and reactive oxygen species (ROS) through its reduction potential properties. Lab studies suggests that regular consumption of foods rich in vitamin C helps maintain normal connective tissue, prevent iron deficiency, and also helps body develop resistance against infectious agents by boosting immunity.
It is one of the excellent vegetable sources for vitamin-K, 100 g provides about 700% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet helps limiting neuronal damage.
It is also rich source of omega-3 fatty acids.
It is also rich in B-complex group of vitamins such as folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid that are essential for optimum cellular metabolic functions.
It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus.

Sesame Sweet Potato Biscuits

Recently good friend of mine recommended me a book “Screen Doors and Sweet Tea” by Martha Hall Foose. Martha Hall Foose is executive chef of the Viking Cooking School. These are the cooking tales and recipes from Southern kitchen, wonderful spices and aroma. I was totally impressed with photographs and so many amazing recipes.
One specific recipe caught my eye, Sweet Potato Biscuits. Generally I love sweet potatoes, steamed or baked but idea that I can make pastry with sweet potatoes made me really happy.
This time I will post original recipe from the book and then my twist on the recipe because I wanted to use different type of flour, gluten free and more lighter.

Original Sweet Potato Biscuits recipe by Martha Hall Foose

1 cup mashed baked sweet potato
2/3 cup whole milk
4 tablespoons unsalted butter, melted
1 1/4 cups unbleached all-purpose flour
31/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt

Preheat the oven to 450F. Grease a baking sheet and set aside. In the medium bowl, mix the sweet potato, milk and butter. Sift together the flour, baking powder, sugar and salt. Add to the potato mixture. Gently mix the dry ingredients into the sweet potato mixture to form the soft dough. Drop the dough by table-spoonfuls onto the prepared baking sheet. Bake for 12-15 minutes or until a deep golden orange tinged with brown. Serve warm or let cool on a wire rack.

My version- Sesame Sweet Potato Biscuits Made with Brown Rice Flour (Gluten Free)

2 cups mashed baked sweet potato
2/3 cup non fat milk
4 tablespoons unsalted butter, melted (leave some on the side-before baking)
1 1/4 cups brown rice flour
1 tablespoons sugar
1/2 teaspoon salt
1 teaspoon sesame seeds

Preheat the oven to 350F.
You can bake sweet potatoes in advance or before making recipe. Just bake them in the oven seasoned with little sea salt, pepper and drizzle of extra virgin olive oil at 350 F for 40 minutes. When done and cooled, peel them and set aside for the recipe.
Preheat the oven to 450F.
Wrap the baking pan with aluminum foil and set aside.

Using stand mixer with paddle attachment, mix the sweet potato, milk and butter. Add flour, sugar and salt. Combine ingredients with the potato mixture. Gently mix the dry ingredients into the sweet potato mixture to form the soft dough.

Using spoon make little biscuit shapes and lay them on the prepared baking pan. If you like you can add tiny bit of butter on each biscuit before baking. Bake for 20 minutes or until orange gold brown. Let them cool just a little bit and serve warm.

They are crispy outside and yummy inside. My kids love to add cream cheese before taking a bite….delicious and healthy.

Sweet potatoes are nutritional All-Star — one of the best vegetables you can eat. They’re loaded with carotenoids, vitamin C, potassium, and fiber.

Sweet Potato