Waffle Donuts

Yummy little bites that look like waffles and taste like donuts. Win win.


  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 1 cup milk
  • 3 cups flour

for the topping (I had to make this twice for one batch of waffle donuts):

  • 1 cup white sugar
  • 3 teaspoons cinnamon
  • 1/2 cup butter, melted


  1. In a large bowl, mix the sugar, baking powder, salt, and nutmeg.
  2. Add the eggs, milk, and melted butter and beat well.
  3. Stir in the 3 cups of flour, mixing well until it is thoroughly combined. You will have thick, sticky batter.
  4. Pre-heat your waffle iron.
  5. Place a teaspoon of batter in the middle of each waffle part (my waffle iron has 4).
  6. Cook for 3 minutes until golden brown.
  7. Remove the donuts and place on a cooling rack.
  8. Combine the cinnamon and sugar for the topping.
  9. Dip the waffles in butter, shake off, then dip into the cinnamon-sugar mixture.

Saffron Buns for St. Lucia’s Day


I made these saffron buns (original recipe here) for our impromptu St. Lucia’s Day celebration this year. They were fairly easy to make (setting the alarm to get out of bed and let the dough rise was the worst part), and they were very tasty. I was pleased to read that although they are traditionally served on St. Lucia’s Day (December 13), they are also served throughout the Advent season. Perhaps in years to come, we can make the celebration more authentic by having Clara serve us the buns in bed.


  • 3/4 cup milk
  • 1/2 teaspoon saffron threads
  • 1 teaspoon plus 1/4 cup sugar
  • 2 1/4 teaspoons yeast (or 1 package)
  • 3 1/2 to 4 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 cup sour cream (or quark if available)
  • 2 large eggs
  • raisins


  • 1 egg, beaten
  1. In a small saucepan, heat the milk, saffron threads, and 1 teaspoon sugar until the milk begins to steam. Remove from heat and let cool until it’s still warm to the touch but no longer hot (about 3 minutes).
  2. Sprinkle the yeast over the milk in the saucepan and let sit until foamy, 5-10 minutes.
  3. Whisk together 3 1/2 cups of flour, 1/4 cup sugar, and salt.
  4. Make a well in the center of the flour and add the milk mixture, eggs, butter, and sour cream or quark. Mix until well incorporated.
  5. Knead the dough. You can do this by hand, but the dough hook of a stand mixer works well. Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it.
  6. Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. (Note: if you are going to let the dough sit in the refrigerator overnight, this is when it goes in.)
  7. (Take the dough out of the refrigerator and) Let the dough sit in a warm place for 1 to 2 hours, until the dough has doubled in size.
  8. When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form it into a ball about 2 inches wide (about the size of a golf ball). Roll the ball out into a snake, about 14 inches long. Then Curl the ends in opposite directions, forming an “S” with spirals at each end. Place on a lined baking sheet and repeat with the rest of the dough.
  9. Let the dough sit for a second rise. Place in a warm spot for 30 minutes to an hour.
  10. When you are ready to bake, preheat the oven to 400 degrees. Brush the beaten egg over the tops and sides of the uncooked buns, and place the raisins in the center of the spirals.
  11. Bake for 10 to 11 minutes until the buns are golden brown.



We have recently discovered frittatas around here. Pretty much the most versatile recipe ever. Use whatever veggies and or meat (ham, bacon, chicken?) you have.


  • Anything you want (vegetables, herbs, meat, cheese); we have been using a ridiculous (and delicious) amount of veggies — zucchini, yellow squash, mushrooms, broccoli, tomatoes, avocados, spinach, etc., etc. All told, I’ve been using about 2 cups of chopped veggies plus a big handful of spinach.
  • 6 or 7 eggs


  1. Preheat oven to 375 degrees.
  2. In an oven-safe skillet (I use a 10-inch cast iron skillet), saute vegetables until just starting to be tender (maybe al dente if that’s something you can say about veggies?), 3 minutes. If you’re using spinach, add it at the end and stir until just wilted.
  3. Add cheese meat if you’re using them (make sure the meat is cooked).
  4. Whisk eggs in a bowl and pour over vegetables.
  5. Transfer skillet to oven and bake (uncovered, I think) for 10–12 minutes until eggs are set.


School Day Rice Pudding

I’ve been making this rice pudding as a break from oatmeal in the morning. It’s not as good as my dad’s recipe, but it’s quick and easy and it’s been a big hit with the kiddos.


  • 1 cup leftover rice
  • 1 cup milk
  • 2 tablespoons sugar (more or less to taste)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • dash or three of cinnamon


  1. Preheat oven to 350 degrees and grease a 8×8 baking dish (or a bread pan works too).
  2. In a small saucepan over medium heat, combine rice, milk, and sugar and heat until bubbly (you want to scald but not burn the milk).
  3.  Add egg and cook for a minute or so.
  4. Stir in vanilla and cinnamon.
  5. Pour into your prepared dish and bake for 20 minutes.

Pumpkin Cinnamon Chip Muffins with Browned Butter and Bourbon

This may be my favorite thing I’ve ever baked. I’ve been wanting to make pumpkin something something, so today inspired by my friend Lindsey’s Facebook status (that she was making banana bread with browned butter and bourbon), I combined several recipes, including the pumpkin spice latte, and came up with something new — and pretty great, if I do say so myself. 

  • 1/2 cup butter (browned)
  • splash bourbon
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 (generous) cup pumpkin puree (1/2 can)
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup (1/2 bag) cinnamon chips (Hersey’s brand are the only ones I’ve ever found)



  1. Preheat oven to 350°F.
  2. Brown the butter in a small saucepan over medium heat.
  3. Add the splash of whiskey to the browned butter and allow the alcohol to burn off (< 1 minute).
  4. Beat sugars and browned butter in large bowl to blend.
  5. Mix in egg and pumpkin.
  6. Mix in flours, cinnamon, ginger, nutmeg, garam masala, cloves, baking soda, salt, and baking powder, just until combined.
  7. Add cinnamon chips.
  8. Bake as mini muffins (about 24), about 12 minutes. (You could also make regular-sized muffins or a loaf.)



This is a versatile recipe that can be easily added to (or subtracted from), depending on what you have on hand. I love what the coconut oil adds to the flavor, but I’ve wondered how it  would work to sub in apple sauce or pumpkin puree. The kids love to help make this — they stir up the dry ingredients while I mix up the wet ingredients on the stove. 


  • 6 cups uncooked rolled oats
  • 1/2 cup shredded coconut, unsweetened (optional)
  • 1/2 cup flour (I usually use almond flour, but you could use any kind of flour)
  • 1 1/2 teaspoons (or more) cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ginger (optional)
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 2/3 cup maple syrup or honey
  • 2 teaspoons vanilla


  1. Preheat oven to 300 degrees.
  2. In a large bowl combine oats, coconut (if using), flour, spices, and salt. Mix well.
  3. In a small saucepan, heat the coconut oil, maple syrup or honey, and vanilla until warm. Pour this mixture over the oats mixture and stir well.
  4. Spread granola in a thin layer on ungreased cookie sheet (I often use 2 cookie sheets).
  5. Bake for 40 minutes, stirring after 20.
  6. Let cool, and store in an airtight container.

Fruit-Bottom Yogurt


Just last night Jason and I had a conversation about things that are worth making from scratch. Yogurt fell somewhere in the middle. I don’t know if I’ll be making yogurt from milk anytime soon, but I do like the idea of adding fresh fruit to plain yogurt and controlling the amount of sugar (honey in this case). 


  • 1/2 pound fruit, peeled and chopped if needed (stone fruits and berries will work best, but experiment!)
  • 2 tablespoons honey
  • pinch salt
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 2 cups plain yogurt, sweetened with 1 tablespoon honey, or to taste.
  1. Place fruit, honey, and salt in a medium-sized saucepan. Bring to a simmer, stirring frequently. Stir together cornstarch and water until cornstarch is dissolved. Pour into fruit mixture. Simmer 5 minutes, stirring often, until thickened and no longer cloudy. Allow to cool before layering with yogurt.
  2. Add two to four tablespoons fruit compote to a sealable jar or plastic container. Top with 1/4 to 1/2 cup yogurt. Refrigerate, covered, for up to one week.