Pear & Pomegranate Protein Waffles

With just a couple of weeks left in the year and the holidays quickly approaching, I personal find December to be an easily overwhelming month: considering all the things that didn’t happen this year, planning for next year, panicking about what to get my father and brother for Christmas, getting increasingly irritated every time “Santa Baby” comes on the radio, and still attempting to maintain some sense of productivity at work. It can be so easy to forget to take quiet reflection time to rest and recharge but the fullest times of year are those during which we should make the most effort to do so.

Pear & Pomegranate Protein Waffle {{Baking Bytes}}

Make any morning special with these gorgeous and delicious waffles. Waffles are particularly nostalgic for me, having grown up eating copious amount of Belgian waffles on holidays and birthdays and the occasional breakfast for dinner. It’s a common Christmas morning breakfast at my parents’ house and something I always wish I made time for more often.

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After a trip to Norway where a traditional Sunday morning means a hike and a waffle hut,  complete with jam and lightly sweetened whipped cream, I started to think I may have more Scandinavian traits than I thought. (Reading The Year of Living Danishly served only to validate this hypothesis.) While every week isn’t something I’ve managed to work into regular life, a morning run and a waffle never fails to feel like the perfect start to the day. (Full disclosure: actual Norwegians use substantially less cream and jam than I did here; it seems I have at least some ‘Merica in me too.)

Knutehytta Waffle {{Baking Bytes}}

The one things that has changed throughout the years is my preference on toppings. Instead of a flood of maple syrup or copious amounts of whipped cream and berries, I typically reach for a spoonful of peanut butter and a banana. After boosting the protein in the waffle itself with Kodiak Cakes Flapjack & Waffle Mix, protein powder and chia seeds, I dressed up this version with a colorful and festive combination that trends much more towards sophistication rather than cloying in its sweetness. (Although banana and peanut butter remains my go-to year round.)

Pear & Pomegranate Protein Waffle {{Baking Bytes}}

Creamy goat cheese is one thing I never tire of and it works beautifully all day long in sweet and savory dishes alike. Paired with sweet pears and tart pomegranate, a small drizzle of maple syrup pulls the whole thing together into a breakfast fit for a queen. A touch of sweetness keeps it from being an overwhelming start to the day, but I have certainly enjoyed this for brinner instead. Whichever time of day you choose to indulge, I’m confident this will not disappoint. (For a more reasonably sized meal when serving these with sides like eggs or breakfast meat, I personally find half of a waffle to be plenty. But you do you.)

Pear & Pomegranate Protein Waffle {{Baking Bytes}}

As a note, you do taste the protein powder a bit so make sure it’s a brand you like! Alternatively, you can skip it and substitute more flour instead. Either way you’ll have a delicious and freezer-friendly adventure ahead of you. However, if waffles are not your thing, check out these flavors in salad form instead.

Pear & Pomegranate Chèvre Protein Waffle

Makes about 6 waffles

Ingredients

Protein Waffles
1 3/4 cups Kodiak Cakes Flapjack and Waffle Mix1
1/2 cup plain or vanilla protein powder (or all-purpose flour)2
1/4 cup chia seeds
1/4 tsp salt
1/4 tsp cardamom, optional
1/8 tsp vanilla bean powder, optional

2 cups milk (almond, skim, whatever)
1/4 cup oil
1/2 tsp vanilla extract

2 eggs, separated

Toppings
8 oz goat cheese, crumbled
4-6 oz pomegranate seeds
1 ripe pear, thinly sliced
pure maple syrup, to taste
cinnamon or cardamom, optional

Directions

  1. In a large bowl, whisk together flour, protein powder, baking powder, chia seeds, and salt.
  2. In a separate small bowl, whisk together egg yolk, milk, oil, and vanilla.
  3. Gently fold wet ingredients into the dry ingredients until just combined. Set aside.
  4. In a small bowl or jar, beat egg whites until soft peaks form. (I like to use the whisk attachment on my immersion blender for this.)
  5. Carefully fold in egg white until almost no streaks remain, trying to keep as much volume as possible in the mixture. Let rest for about 5 minutes.
  6. Spray your waffle iron with nonstick spray and heat according to its manufacturer’s directions.
  7. Add about 2/3 cup of batter to the waffle iron and cook to desired darkness.
  8. Top each waffle with 1-2 oz goat cheese, pear slices, 1-2 Tbsp pomegranate seeds, and 1-2 Tbsp maple syrup. Sprinkle with cinnamon or cardamom, if desired, and enjoy immediately.3

Notes

1 If you don’t have this flour mix, you can substitute 1 3/4 cup whole wheat flour plus 1 Tbsp of baking powder, but the resulting protein content will be substantially lower.

2 You definitely get a little of the flavor of protein powder here, so make sure it’s not a flavor you hate. Or just substitute more flour in its place.

3 You can also freeze the cooked waffles! Wrap each serving carefully in plastic wrap and freeze until ready to use. Defrost on the counter or in the microwave, then lightly toast for a crispier texture.

Peppermint Mocha Ice Cream

With pumpkin spice latte season behind us we are fully in the throes of peppermint mochas. Although I love a good pumpkin spice anything as much as the next BWG, there’s something about a peppermint mocha that can’t be replaced by any other holiday beverage. Creamy, chocolatey, and pepperminty are three of my favorite dessert adjectives and adding espresso is rarely a mistake in my book. Armed with this information and my previously created peppermint crunch recipe, I set out to create the ice cream duplicate of my dreams.

Peppermint Mocha Ice Cream {{Baking Bytes}}

Chocolate ice cream, in some form or another, is a relative staple around here and I started with that basic recipe. The addition of espresso powder and pre-crushed peppermint candy took it from yes to yes and even writing this makes me wish I still had some in my freezer. Weekend plans, anyone?

Peppermint Mocha Ice Cream {{Baking Bytes}}

Although I love depth created by the brewed method found in my maple latte ice cream, using espresso powder here is not only easier, but it creates a more traditional mocha flavor. It’s also superbly easy to add more if you’d like to adjust the peppermint to coffee ratio a bit more in favor of the latter. Plus, the little speckles created from espresso and vanilla bean powders always speak to my aesthetic.

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I melted some of the candy into the base and stirred in the remainder for a little crunch. And honestly, because it looks more fun that way. As a general PSA, the pieces eventually dissolve even in the freezer, should you accidentally forget its in there for two months. Fortunately you can always just sprinkle on more and no one will be the wiser.

Peppermint Mocha Ice Cream {{Baking Bytes}}

 

Treat yourself to a seasonal delight in a new form and I promise you won’t be disappointed. Or if you’re one of those people that doesn’t do ice cream when it’s cold, hang onto this recipe for summer and celebrate Christmas in July, just like JoAnn.

Peppermint Mocha Ice Cream

Makes about 6 cups

Ingredients

2 cups cream
1 cup half and half
5oz chocolate, chopped
1/4 cup sugar
2 tsp espresso powder

1/2 cup egg substitute
1/3 cup crushed peppermint candy, divided1
1 tsp vanilla
1/2 tsp peppermint extract

Directions

  1. Add chocolate, espresso powder, and sugar to a heatproof bowl and set aside.
  2. In a medium saucepan, heat cream and half and half until simmering. Immediately pour over chocolate mixture and whisk until chocolate is melted and sugar is completely dissolved. Let cool on the counter about 10 minutes, or until not too hot to touch.
  3. Whisk in egg beaters, vanilla, extract, and 1/4 cup crushed peppermint candy. Refrigerate until completely chilled, at least four hours. Place a lidded freezer-safe container in the freezer to chill.
  4. When the mixture is ready, churn according to your ice cream maker’s directions. Add an additional 2 tablespoons of crushed peppermint candy during the last minute of churning.
  5. Immediately transfer ice cream to the pre-chilled bowl and sprinkle with remaining candy. Freeze at least 4 hours, or until ready to eat. Extra delicious with chocolate sauce or chopped chocolate-covered espresso beans!

Notes

I was lazy and bought it pre-crushed, but it’s a great way to use up any candy canes you have laying around!

Over time all the candy will dissolve into the ice cream even in the freezer. If, like me, you forget it’s in there and find in a while later, don’t be alarmed if there’s no solid pieces left!

Nut Butter Trio

Last year I borrowed a food processor a few times because I had been concerned I wouldn’t use it enough to make the storage space worth it. After the third time in as many weeks that particular hesitation seemed downright silly and I promptly put it on my Christmas wish list (thanks Mom!)

Nut Butter Trio {{Baking Bytes}}

My initial interests were hummus and pesto, which I made regularly throughout the summer and fall. Thoroughly sold on food processors, I adventured into the world of nut butters. Starting with an amazing one from my favorite cookbook, Run Fast, Eat Slow, I quickly caught the bug and tried other types as well. The recipes here are all small batches so you can test them out, but I usually double them now. (If you have extra, I am pretty sure your friends will help you out – mine always do.)

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The first one (top/right, in my photos) is a minor adaptation from the RFES cookbook. Vanilla and espresso come together in a sweet and creamy peanut butter that is perfect for your morning toast or an afternoon pick-me-up. The espresso kick means it pairs perfectly with coffee and a hint of vanilla never goes wrong. I especially liked it on banana or pumpkin bread, but found I preferred the regular version with apples.

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After peanuts I moved onto almonds (bottom/left). While I personally do not see the appeal of standard almond butter as a spread (unless you are allergic to peanuts), I do enjoy it in oatmeal and on yogurt parfaits on occasion. This iteration, however, is lovely on all your favorite morning carbs and especially so on oatmeal pancakes. Lightly sweetened and with plenty of poppyseed flavor, it’s a lovely twist on a peanut-free variety. For some springtime fun you could even add some lemon flavor via zest or infused olive oil to brighten the whole thing.

Nut Butter Trio {{Baking Bytes}}

Lastly, I gave walnuts a try (the dark one, clearly). The texture of this butter turned out a little grainier (although perhaps they just weren’t roasted/processed long enough) but the flavor is possibly my favorite. Hearty walnut balanced with a chai spice blend is a match made in fall heaven and definitely needs to grace your table soon. I make my own chai spice, but it is easily tailored to fit your preferences. I enjoyed this one on toast (obviously) and waffles; a light drizzle of maple syrup only adds to the experience.

Nut Butter Trio {{Baking Bytes}}

Whichever nut butter speaks to you the most, I hope you find a new favorite in this collection. There’s something for everyone here and I hope you use it as a starting point for all sorts of experimenting in the future. These butters would also make amazing gifts for the holiday season, a small 4oz jar of each flavor would be both adorable and delicious. (If you’re wondering about the super cute jars in my photos, they are upcycled Olivelle sea salt containers, so I’m not sure where to purchase them – sorry!)

Vanilla Espresso Peanut Butter

Modified from Run Fast, Eat Slow
Makes about 1.5 cups

Ingredients

2 cups roasted, salted peanuts

1 Tbsp brown sugar, to taste
1/2 Tbsp espresso powder
1/2 tsp vanilla bean powder
1 tsp vanilla extract

1 Tbsp chia seeds, optional
avocado or olive oil, optional1

Directions

  1. Add peanuts to a food processor and process until smooth, scraping the sides as necessary. This can take several minutes but the mixture should go from grainy to clumpy to a ball and finally, to creamy.
  2. Add in sugar, espresso powder, vanilla bean powder, and vanilla extract and blend until combined.
  3. If desired, add in avocado oil (for extra creaminess) and/or chia seeds (for a protein boost) and process again until incorporated.
  4. Let cool to room temperature, then transfer to a glass jar and store in the refrigerator until ready to use. Should keep at least one month.

Poppyseed Almond Butter

Makes about 1.5 cups

Ingredients

2 cups almonds2

1 tsp almond extract
2 Tbsp sugar, to taste
2-4 tsp poppyseeds, to taste
1 tsp salt

avocado or olive oil, optional1

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spread nuts on a large rimmed baking sheet and toast about 10 minutes, or until fragrant. Do not burn!
  3. Let the nuts cool for about 10 minutes, then add to a food processor and process until smooth, scraping the sides as necessary. This can take several minutes but the mixture should go from grainy to clumpy to a ball and finally, to creamy.
  4. Add extract, sugar, poppyseeds, and salt, then blend again until completely incorporated.
  5. If a smoother texture is preferred, drizzle in avocado oil to taste.
  6. Let cool to room temperature, then transfer to a glass jar and store in the refrigerator until ready to use. Should keep at least one month.

Chai Walnut Butter

Makes about 1.5 cups

Ingredients

2 cups walnuts2

2 Tbsp brown sugar
1/2 Tbsp chai spice
1/2 Tbsp vanilla
1/2 tsp salt

avocado or olive oil, optional1

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spread nuts on a large rimmed baking sheet and toast about 10 minutes, or until fragrant. Do not burn!
  3. Let the nuts cool for about 10 minutes, then add to a food processor and process until smooth, scraping the sides as necessary. This can take several minutes but the mixture should go from grainy to clumpy to a ball and finally, to creamy.
  4. Add sugar, spice blend, vanilla, and salt, then blend again until completely incorporated.
  5. If a smoother texture is preferred, drizzle in avocado oil to taste.
  6. Let cool to room temperature, then transfer to a glass jar and store in the refrigerator until ready to use. Should keep at least one month.

Notes

Depending on how much fat/water is still in your nuts and how chunky you like your nut butters, you may not need any oil. I found I liked some of them (almond butter especially) with oil in it just to smooth it out, but it’s totally up to you! Also a great place to try an infused olive oil for a different punch of flavor.

You can certainly buy pre-roasted and salted nuts here, just skip the additional salt in the recipe. However, I found the ones I tried to be too heavily salted for my preferences. If you have access to roasted unsalted nuts then that’s even better!

Olive Oil Chocolate Chili Mousse

Here we are friends, we made it to the end of October. Winter hit fast and hard here so I hope your neck of the woods is fairing better. If so, please send some our way. In the interim, I am placating myself with copious amount of tea and grumbling.

Chocolate Chili Mousse {{Baking Bytes}}

In the interim, week five is the best week: dessert week! I made these recipe ages ago with a different oil but knew it’d also be perfect with the chili oil for that spicy sweet situation. Chocolate and chili can never go wrong and this dairy-free recipe is even easier than its ice cream counterpart. The original calls for bittersweet chocolate but if, like me, your preferred grocery store does not carry it, a combination of unsweetened and semisweet work beautifully.

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Fluffy, creamy, and oh so decadent, you’d never guess this mousse is made without heavy cream. It appears too thick at first but with a little patience it is just perfect closer to room temperature. That said, if you don’t mind the denser and slightly grainy temperature, by all means eat it straight out of the fridge. Smooth chocolate and spicy chili blend together in a flavorful and texturally pleasing delicacy, perfect for rounding out any meal.

Chocolate Chili Mousse {{Baking Bytes}}

This recipe uses beaten egg white for fluffiness but unlike a lot of egg white recipes, it makes use of the yolk too. I greatly appreciate not having a pile of yolks in the fridge to use up (although lemon curd is always a good idea) and love when recipes don’t leave you with odd leftovers. This mousse is super easy and beginner friendly, but does take a little patience when melting the chocolate and beating the egg whites. I promise it’s well worth your time.

Chocolate Chili Mousse {{Baking Bytes}}

It keeps well for several days, which makes it perfect for meal-prep and dinner parties (but set an alarm to take it out of the fridge!) You can also totally change up the flavor by substituting a different infused oil. I can vouch that Blood Orange is amazing (which is what I did the first time) but I am pretty sure most of the Olivelle lineup would be excellent, especially their new Vanilla Maple.

Olive Oil Chocolate Chili Mousse

Adapted from Nigella Lawson
Makes 6 servings

Ingredients

4 oz semi-sweet chocolate, chopped1
2 oz unsweetened chocolate, chopped1

4 large room temperature eggs, separated

7 Tbsp Vera Cruz Chili Olive Oil
1/4 cup superfine sugar
1/4 tsp + 1 pinch Vanilla Bean Sea Salt (or Habanero Heat for extra kick!)

Directions

  1. Set out six 6oz ramekins, jars, or bowls.
  2. Place chocolate in a small heatproof bowl over a pan of simmering water, and allow to melt, stirring occasionally. Remove chocolate while it’s still a bit chunky and stir to melt completely. Set aside for 10 minutes.
  3. In a medium bowl, use a hand mixer to whisk egg whites and pinch of salt in a clean bowl until it has firm peaks. Set aside.
  4. In a large bowl, combine egg yolks, sugar, and 1/4 tsp salt. Use the same beaters to whisk until pale and thick. Mixture should have about doubled in volume.
  5. Gradually stream in melted chocolate to egg yolk mixture, and use a rubber scraper to fold in completely.
  6. Scoop out 1/3 of the egg whites and vigorously stir into the chocolate mixture until completely combined.
  7. Scoop out another 1/3 of the egg white and gently fold in until mostly combined. Repeat with the remaining egg white (leaving any liquid in the egg white bowl behind) and gently incorporate until there are not white streaks.
  8. Divide mousse evenly between ramekins or small bowls/jars. Serve immediately for fluffy mousse, or refrigerate at least 20 minutes.
  9. If you are not serving within a couple of hours, press small squares of plastic wrap onto the surface of the mousse and top with an airtight lid. For best texture, set out at room temperature 40 minutes prior to eating.

Notes

Or a total of 6oz bittersweet chocolate, my grocery store just doesn’t carry it.

BBQ Jackfruit Sandwiches & Maple Walnut Brussels Slaw

(Long post incoming, but I promise the recipes are worth it!)

Week four already! Is October going by crazy fast for anyone else? After spending the first half of month in Europe I am now in Iowa for work and boy is my body confused. Here’s hoping my sleep and my stomach get back on track soon.

This week is entree week. Pulled pork is one of my absolute favorite meals and Pinterest piqued my curiosity of substituting jackfruit for the meat. I’ve seen it multiple times over the last few years but never actually got around to trying it. This menu was the perfect opportunity to give it a shot since it nicely fits the theme and is inherently vegetarian and lactose-free.

BBQ Jackfruit Sandwiches {{Baking Bytes}}

I vaguely considered using fresh jackfruit until I saw the size of one and realized I didn’t want enough to feed the entire Mongol army. Feel free to go fresh if you like, or stick to canned if you want a slightly less exhausting adventure. Ensure you rinse your canned stuff thoroughly in order to remove as much of the “can” flavor as possible. I will fully admit canned jackfruit is not widely stocked nor cheap in my area, but it was definitely a fun recipe nonetheless.

Is it pork? No. Is it delicious? Yes. While it definitely won’t fool any meat eaters since the texture and flavor are both quite different, it’s still an awesome addition to your repertoire and a fun way to add a vegan option to a barbecue spread. And either way it was a perfect vessel for the most amazing barbecue sauce I’ve ever made.

Smoky Sweet BBQ Sauce {{Baking Bytes}}

Smoky, sweet, and just enough spice, this barbecue sauce is definitely my go-to recipe. My mom actually sent me this recipe like six months ago and I completely forgot about it until I was considering the menu for this series. I am so glad I finally gave it a try because I personally think my slightly adapted version is just perfect. Easy, smooth, and a perfect balance of smoke and spice without the overload of sugar store-bought varieties typically employ. It comes together in about five minutes and keeps in the fridge for quite a while, so if you try nothing else about this recipe, definitely give the sauce a go! I’ll definitely be using it on everything from burgers to meatloaf to actual pulled pork going forward.

The last piece in this delightful sandwich is the slaw. Pulled pork sandwiches are nearly always accompanied by some kind of coleslaw and I wanted to include that element here as well. Inspired by an existing Olivelle recipe of which I’ve already posted another version, this one is simple but a perfect sweet and crunchy  addition to the barbecue flavor. An equal mix of barrel aged white balsamic and their new vanilla maple olive oil blend into a light and sweet dressing that compliments the crisp sprouts and cabbage without competing with the barbecue sauce. I added some walnuts for extra crunch and that slight nutty flavor adds just a little interest to the whole experience.

Maple Walnut Brussels Sprouts Slaw {{Baking Bytes}}

Sandwiched between your favorite lightly toasted bun with a spread of (mayo), the jackfruit and slaw combine into a sweet and spicy experience that’s not only delicious, but also pretty healthy. It’s inherently vegetarian and can be easily made vegan by subbing or ditching the mayo, making it appropriate for a wide variety of diet preferences. It’s a lovely cozy fall meal but would also be awesome for those summer potlucks, so keep it handy all year long.

BBQ Jackfruit Sandwiches {{Baking Bytes}}

Whether you try one piece or the whole shebang, I hope you find a new go-to somewhere in the set!

BBQ Jackfruit Sandwiches

Serves 4-6

Ingredients

Smoky Sweet BBQ Sauce
6oz can tomato paste
1/2 cup unsweetened applesauce
1/4 cup tomato sauce
1/4 cup Smoked Balsamic Vinegar
1/2 tsp liquid smoke, optional
2 Tbsp Sweet Smoked Chili Rub
1 Tbsp Applewood Smoked Sea Salt1
15 twists Bourbon Barrel Smoked Black Peppercorns1
1/4 tsp ground chipotle or cayenne pepper, optional

Maple Walnut Brussels Sprouts Slaw
1/2 lb Brussels sprouts, trimmed and shredded (about 3 cups)
1 cup shredded red cabbage
1/2 cup walnuts, chopped

3 Tbsp Barrel Aged White Balsamic Vinegar
3 Tbsp Vanilla Maple Olive Oil
1/2 tsp Vanilla Bean Sea Salt

BBQ Jackfruit
2 Tbsp Caramelized Garlic Olive Oil
3 (14oz) cans young jackfruit in water2
2 Tbsp Sweet Smoked Chili Rub
1 cup smoky sweet barbecue sauce
3/4 cup water

for each sandwich
1 burger bun, toasted
1/2 cup bbq jackfruit
1/4 vanilla maple slaw
mayo (or your favorite vegan substitute), to taste
additional barbecue sauce, to taste

Directions

  1. For the sauce: Blend all sauce ingredients until well combined; store in a pint jar and refrigerate until ready to use, up to 6 weeks.
  2. For the slaw: In a medium bowl, mix together Brussels sprouts, cabbage, and walnuts.
  3. In a pint glass or mason jar, whisk together Barrel Aged White Balsamic, Vanilla Maple Olive Oil, and Vanilla Bean Sea Salt until completely combined.
  4. Stir dressing into Brussels mixture until well mixed. Cover and refrigerate until ready to use, up to 5 days.
  5. For the bbq sandwiches: Drain and thoroughly rinse jackfruit, then pat dry. Set aside.
  6. In a large frying pan or wok, heat the olive oil until shimmering.
  7. Stir in jackfruit and Sweet Smoked Chili Rub and toss until well coated.
  8. Stir in barbecue sauce and water, then reduce heat to medium and simmer until jackfruit is tender and most of the liquid is absorbed.
  9. Spread mayo on bottom half of a toasted bun; top with 1/2 cup jackfruit, 1/4 cup slaw, and additional barbecue sauce, to taste.
  10. Cover with the other half of the bun and enjoy immediately.

Notes

You can substitute plain salt and pepper with minimal taste difference, but the smoky versions add a lovely depth of flavor.

If you prefer meat, I harbor no judgement for substituting normal pulled pork!