Tuesday, April 15, 2014

Bacon, Cheesy Eggs and Waffle Sandwich

So every weekend I've gotten in the habit of making my boyfriend breakfast on Saturday (and sometimes Sunday) morning. I've pretty much nailed the bacon, egg and cheese on an everything bagel - it's down to a science at this point. It's starting to get kinda boring though and I'm surprised he hasn't gotten sick of them by now. I'm also dangerously starting to get addicted to breakfast sandwiches myself, so I've been trying to think of all the variations I can do. I recently made one for dinner that had caramelized onions and peppers on it - so so good. 

Here is a link to the waffle recipe

For this breakfast sandwich I have bacon, cheesy eggs, a drizzle of good quality maple syrup and of course delicious homemade waffles. Depending on how savory you want to go, cheese might be a nice addition under the bacon.

Cheesy Scrambled Eggs 
*always make your eggs last. This may seem obvious but they get cold SO quickly and they dry up when you try and keep them warm in the oven. 

About a teaspoon or two of bacon grease
pat of butter
3-4 eggs
splash of milk
2-3 shakes/dashes of Tobacsco sauce
light sprinkle of sharp cheddar cheese
salt and pepper

In a bowl, whisk together the eggs, milk and tobasco sauce.

In a skillet over medium heat, melt the butter with the bacon grease.
(I bake my bacon at 350 for 15-20 minutes in the oven so I can do other stuff at the same time without having to stand over the bacon/get splattered with grease etc. Then, I pour some of the grease off the tin foil into the skillet)

With a rubber spatula, move around the eggs until that are almost fully cooked. Then sprinkle the cheese on top and continue to turn the eggs until they are just barely wet. They will continue to cook in the skillet when the stove is turned off so I don't like to cook them all the way, otherwise they will get dry.

Sprinkle with salt and pepper and serve immediately

Sunday, April 13, 2014

Funfetti Cookie Cake Ice Cream

Believe it or not, my boyfriend decided to cook me dinner before I cooked for him. I have been making him breakfast every weekend, but that doesn't really count in my opinion. He always raves about his crab cakes - aka the only thing he knows how to make - so he just had to make them for me. And they were actually really really good. It was so nice to have someone cook for me for a change. I felt like I definitely still needed to contribute somehow though, especially on the dessert front, and i've been waiting to finally whip out my ice cream machine again. When I asked him what kind of ice cream he wanted, he didn't really tell me, so I started to make suggestions - funfetti cake batter, cookies and cream, half baked etc. Of course he liked all of them and was incredibly unhelpful about which one he wanted, so I decided to basically do all three. I was going to make brownie bits also like half baked style, but then I though it would clash with the Oreos (and it was also extra work that I wasn't exactly in the mood for lets be real.) 

But y'all this ice cream is DOPE. Definitely going to make it again. I LOVE ice cream with chunks and this is it. next time I might make the brownies too though...and I still need to figure out how to make a fudge/chocolate swirl in there.

Funfetti Cookie Cake Ice Cream 
Cake batter ice cream with crushed Oreos, homemade chocolate chip cookie dough chunks and rainbow sprinkles 


2 cups whole milk
1 1/4 cup heavy cream
2/3 cup sugar
2 tablespoons corn syrup
3 tablespoons of cream cheese 
2/3 cup yellow cake mix
Individual package/roll of Oreos (I think there are about 8 in there), crushed in large chunks
1/3 cup of rainbow sprinkles 
Eggless cookie dough balls 

Pour in the milk, cream, sugar, corn syrup and cake mix into a large sauce pan. Have the room temperature cream cheese in a small bowl whipped with a whisk and ready to go. It's ok if the cream cheese basically gets stuck in the whisk because the hot cream will eventually get it out. Heat the milk mixture over medium heat and stir constantly for five minutes. If you stop stirring, the cake will start to cook at the bottom of the pan. When the milk is hot, pour some into the bowl of cream cheese and whisk to combine. Then pour the cream cheese mixture back into the milk. Continue stirring for about a minute or two and then remove the pot from the heat. Pour the ice cream base into a place bag in a bowl placed over an ice bath. Wait until it is completely cool before refrigerating.

While the base is cooling/refrigerating, make your eggless cookie dough balls. 

Eggless Cookie Dough 
4 tablespoons unsalted butter, room temp
2 ½ tablespoons brown
3 tbs. white sugar
½ teaspoon vanilla
Pinch of salt

½ cup and 3 tablespoons all purpose
2 tablespoons of mini chocolate chips (which I didn't have so I took regular ghirardelli chocolate chips and cut them up fine with my knife) 

Make these the way you would make a normal batch but in a small bowl (like a cereal bowl). Mix together the butter and sugars. Then add the vanilla. Then at the flour and salt. 

.....Back to the ice cream
Freeze according to your machine's instructions. About a minute before the ice cream is ready, add the sprinkles, followed by the crushed Oreos. 

Friday, April 4, 2014

Buttermilk Waffles

Out of the three years that Courtney and I have had a waffle maker in our apartment, I think we have used it two times. That is SO pathetic. Especially because it is such a treat to have fresh waffles for breakfast on Sunday after a long weekend, and it's actually a little less involved than making eggs, bacon etc. etc. I was also on a roll this past weekend with cooking because the weather is amazing. It’s officially Spring. This is when I spend WAY too much money buying food to make for other people. But I don’t care because I love it. It’s actually my favorite activity and this semester the more opportunities I have to host people at my place the better. It’s impossible to cook fun things without somewhat exotic ingredients anyway (and when I mean exotic I mean like shrimp, cabbage, buttermilk, chipotles in adobo sauce etc.); basically just “exotic” for a college student in the middle of nowhere with a pretty limited budget. (The shrimp tacos were a serious splurge – next time I host remember NOT to do any kind of seafood…)

After making these I really want to make savory ones now; like savory chive waffles with pulled pork on top...and crispy onions...

Buttermilk Waffles 


1 ½ cups all-purpose flour
¼ cup sugar
¼ cup cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cup low fat buttermilk
2 large eggs
½ cup unsalted butter, melted and cooled

1 teaspoon vanilla extract

*non stick spray (I used bakers spray, and I wish I had used regular pam. I think it prevented the waffles from getting as crispy because its general used for cakes etc.)


In a medium sized bowl, mix together the dry ingredients.

In a separate bowl, combine the buttermilk, cooled butter, and vanilla and mix. Then add the eggs. (I suggest adding the eggs last because personally I didn't let my butter cool enough the first time and I thought the eggs might have cooked a little, so I had to start over) The butter might look weird in the milk if you don't let it cool enough (like form tiny clumps) but this isn't a big deal. It doesn't make a difference in the end result.

Add the wet ingredients to the dry and whisk until just combined. Pour about 3/4 of a cup of batter into the waffle iron and cook to your preference. (amount of batter my vary depending on the size of your iron so place a tray or towel under for easy cleanup)