Whole Wheat Waffles

wheatwaffles2Waffles, YES! End of post. (just kidding)

Pancakes are great and all, but my breakfast heart belongs to waffles and french toast. Put a fried egg over easy on the top, and my weekend morning is absolutely complete (as long as I have a skinny latte of course) Is it still a fried egg, if I don’t technically fry it? I just use a non-stick pan so  I don’t have to use butter/oil.  Salt/Pepper, that’s it, that’s all you need. Duh.

I have a bag of whole-wheat flour that I’ve been meaning to use up. It’s taken longer than expect because Brad is a huge whiner and cries when I use whole-wheat. (although he has permanently lost this battle with pasta, I only buy whole-wheat, and I’m the only one who cooks in this household…and buys the groceries. I win) He was showing a home that he remodeled this morning on Lincoln’s Remodeled Tour of Homes, so breakfast was all for me this morning 🙂 Along with whole-wheat, I also stray from butter as much as possible (as you know), BUT, if you want these a tad crisper, add a couple of tablespoons of butter.

Need something to go along with the sun splashing into your kitchen, 70 degree wake-up weather, the smell of stale beer (from a kitchen full of empty beer bottles from last nights festivities), and the perfect breeze blowing thru the kitchen as your hazelnut coffee is brewing? Then you should make some guilty-free whole-wheat, no butter waffles, and top them with blueberry compote!

Whole-Wheat Waffles for Two

1 cup Whole Wheat Flour

1 tsp baking powder

1/4 tsp salt

1 tbsp sugar/sweetener

3/4 cup milk

1 egg, separated

1/4 tsp vanilla

3 tbsp of cooking oil

2 tbsp of butter, melted (optional, I’ve done this with and without. With makes your waffles more crispy)

1. Preheat waffle griddle.

2. Whisk all your dry ingredients together in a bowl. In another bowl, whisk all your liquid ingredients together. Stir the wet into the dry just until combined.

*** Want to switch it up? Add a mashed banana, 2 tbsp of peanut butter, 2 tbsp of maple syrup, a handful of fresh blueberries, 1 tbsp of cinnamon. Use your favorite ingredient! wheatwaffles1

Carrot Cupcakes

carrotcupcakes1So carrot cake is good, although I’m not expert, I feel like I can taste a good one from a bad one at least. The perfect combination of texture blend of shredded carrots and fluffy cake, paired with layered delight of light cream cheese frosting. That is carrot cake for me. It takes a little extra work, but it’s so delicious, and worth the extra time. Plus, I make it without butter (the cake not the frosting), do I need to consider a blog-name change? “NoButter Claire”?

One thing I love about these cupcakes is the balance of the cream cheese frosting with the cake. Also, stuffed cupcakes are easy, and don’t leave you with frosting all over your face. Bonus. (Have you ever done the inverted cupcake trick? You cut the cupcake in half horizontally and turn the top upside down giving you more of a cupcake sandwich) Stuffed cupcakes gives each bite the right amount of frosting without having to demolish your beautiful creation as well as making them easier to transport, not having to worry about messing up your frosting.

Carrot Cupcakes

2 cups flour

2 teaspoons baking soda

2 1/2 tsp cinnamon

1/2 tsp of nutmeg

1 tsp salt

2 cups sugar

1 1/2 cups vegetable oil

4 eggs

3 cups grated carrots

2 teaspoons vanilla extract

1.  Preheat oven to 325 degrees, shred carrots in food processor. I bought shredded carrots, but also ground them up more.

2. Whisk together, flour, baking soda, cinnamon, salt, and nutmeg together in a bowl. In a separate bowl, combine, vegetable oil, sugar, vanilla, and eggs and beat until smooth.

3.Combine the wet and dry ingredients, mix well, then gently fold in the carrots.

4. Line your muffin tin with papers, I lately have been giving the papers a quick spritz of cooking spray so that they just fall out of the wrapper. Bake for 20-25 minutes. Start low, and just keep checking on them, the darkness of your pan will determine how long they need to bake.


1 stick of butter: softened

1 package of cream cheese: softened

4 cups powdered sugar

2 tsp of vanilla

1/4 tsp nutmeg

1 tbsp milk

1. Combine the cream cheese and butter until smooth

2. Add the rest of the ingredients until you get a fluffy consistency. Add small increments of milk as needed for a smooth texture.

3. Once the cupcakes have cooled completely, I used a piping bag to fill the cupcakes with a small star tip. Push the tip 3/4 of the way into the cupcake (gently) and squeeze in frosting for about 2 seconds and slowly work your way up. Once you get to the top you can just leave a small pretty star dollop. You don’t need to cover the tops since all your amazing cream cheese frosting is hiding inside.carrotcupcakes2

Salsa Verde

salsaverde1 In love, absolute love. Last fall, we were dining at a local Mexican Restaurant where I ordered a burrito with green crap on top. Guess what, this was not crap. It was green homemade delicious. Sadly, it’s only been at this one location where I’ve been able to find this decadent green delight.

It took me quite some time to figure out what this, fresh, flavorful, chip dip-able substance was unfortunately. Enter stage right, Salsa Verde.

You know what ruins Salsa Verde and Green Chile….chain restaurants. They suck.
Probably why it’s been years since I’ve tried it, and more importantly, the reason why I couldn’t initially figure out what it even was due to it tasting COMPLETLY different when it’s homemade. As in, edible, and not edible. Apples and oranges. People who like crappy salsa verde also buy the pre-made guacamole in the store that is prepackaged…ya it’s gross and literally tastes nothing like guacamole.

Chips, eggs, cheeseburgers, sandwiches, whatever. You need to dump this on everything. Inexpensive, and fun to make at home!

Salsa Verde

10 tomatillos

3/4 cup cilantro

1 tsp sugar

1 tbsp + 1/2 tsp lime juice

2-4 serrano or jalapeno peppers (depending on how hot you want it)

1/2 onion

2 tsp crushed red pepper

s/p to taste

1. Take the outer shell off the tomatillos. Place the tomatillos in a pan of boiling water for a total of 8 minutes, flipping them half thru.

2.As the tomatillos are boiling, place the rest of your ingredients in a food processor or blender.

3. Once the tomatillos are finished, dump it all in the blender, and blend! See, told you that was easy.

Pre-blended Action!

Pre-blended Action!