Mini Blackberry Waffles

A few years ago, I received a donut pan for my birthday. Last year, my friend and former neighbor @allisonkimchi passed along another donut pan to me…and let’s not forget the two mini-donut pans I inherited, as well!

As this pandemic took hold, time spent at home turned into time spent in the kitchen. Though I’m not a huge sweets person, making homemade baked donuts satisfied any dessert craving I had. They’re so simple to whip up!

Well…I made too many donuts in the span of a month. I’m not sure if I ever want to see another donut again.

So now I’m hopping on the mini-waffle bandwagon!

Mini Blackberry Waffles, with a few ol’ fashioned regular mini-waffles in the mix.

Let us see how long it takes until I get sick of making multiple iterations of this. 😆

I received this Dash Mini Waffle Maker a few years ago at work during a very cutthroaty Cutthroat Santa years ago. I’ve gotta say, I’m quite impressed with its output! The waffles come out incredibly light and fluffy with the slightest crisp on the exterior.

Mini Blackberry Waffles

Mini Blackberry Waffles

(Makes 8 waffles)

Ingredients:

  • 1 cup flour
  • 2 teaspoons baking soda
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter or vegetable oil
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup blackberries, roughly chopped

Directions:

1.) Turn on waffle iron to heat.

2.) In a large bowl, sift together flour, baking soda, sugar, and salt.

3.) If using butter, melt. Add milk, butter (or oil), milk, egg, and vanilla to dry ingredients, and mix to combine. Fold in blackberries until thoroughly incorporated.

4.) Lightly spray waffle iron with non-stick spray. Spoon 1/4 cup of waffle batter into waffle iron and close; cook waffle for approximately 1 minute or until it starts to turn a light golden brown. (Batter may be a slight blue color due to the blackberry juices!)

5.) Transfer waffles to a cooling rack; leaving them on a plate will cause condensation beneath, resulting in a soggy bottom!

6.) Freshly-made waffles can be quickly reheated in a toaster for two minutes or microwave for 10 seconds. If you have leftovers, wrap tightly in plastic wrap and place in an airtight container in your freezer. To reheat, turn oven to 350 degrees, unwrap and place on a parchment paper-lined baking sheet, and heat up for 10 minutes.

Peanut Butter Blueberry Overnight Oats

Peanut Butter Blueberry Overnight Oats

Ugh, I know, this recipe is familiar (I’ve done this…AND this…in the past) and this genre of oat-based creations is a trifle overdone.

Truth: This recipe post was supposed to be my version of Spaghetti al Limone. I was looking through all of the photos I took of it last weekend and shook my head in defeat as I softly muttered, “…nope…nope…nope…nope…” Honestly, not one photo of the bunch was worthy of posting. The lighting on the day I took the photos of the dish was okay, but most photos turned out blurry. In addition, most looked awkward in plating / presentation.

The upside? I guess I’ll have to make…and eat…another batch of Spaghetti al Limone soon! There are certainly worse calamities to deal with in this wacky world of ours.

Peanut Butter Blueberry Overnight Oats

So…here’s a filler recipe. My opening sentence may make it seem as though I’m knocking overnight oats on the whole. I’m not. This recipe is my life saver and delicious to boot!  I doubled it last week, brought it to work, and had breakfast for two days!

After years of experimentation, I find that a nice healthy glob of peanut butter is what makes my overnight oats the most palatable and satiating. Yogurt makes them pasty, in my multiple experiences; peanut butter keeps ’em creamy.

Peanut Butter Blueberry Overnight Oats

If y’all catch me trying to post another blueberry and oat amalgamation in the future, please stop me from myself. Ha! I think I’ve reached my quota for this blog. 😉

Peanut Butter Blueberry Overnight Oats
(Serves 1)

Ingredients:

– 1 cup old-fashioned rolled oats
– 1/2 cup milk of choice (dairy or non-dairy)
– 1/4 cup fresh blueberries
– 1 teaspoon honey (or sweetener of choice; omit honey if vegan)
– 1 tablespoon peanut butter (or other nut butter)
– 1 teaspoon vanilla extract
– 2 hearty dashes of ground cinnamon

Before We Get Started…

– If your peanut butter is too hard or creamy, microwave it until softened.

Directions:

1.) Combine all ingredients in a bowl and mix until combined. Transfer to container of choice and place in refrigerator. Allow to sit for at least 4 hours, preferably overnight. Oats will stay edible for up to three days.

golden milk baked donuts

Golden Milk Baked Donuts

I GOT A DONUT PAN FOR MY BIRTHDAY! LET THE DONUT BAKING BEGIN!

As I get older, it’s more about the quality and thoughtfulness of the gifts I receive, not the quantity or trendiness of it. As I just turned 32 two weeks ago (I know, I know, these old bones here), a few friends and family got me appreciated and lovely gifts. My parents got me a food garnishing tool kit. One of my aunts bought me some new work pants from Loft. Dione and Caitlin bought me, respectively, potent alcohol and luscious mac & cheese at The Milton on my birthday night. Adam, however, bought me a donut pan. I literally screamed and punched him in the arm when I saw it, I was so freakin’ happy!

golden milk baked donuts

I’ve wanted to jump into donut-making for a long time; the Internet is rife with amazing recipes. I’m the first to admit that, right now, I’m not about developing any original donut recipes, as I need to run through my personal list of donut recipes I’ve found around my favorite food blogs! One such recipe I’ve been dying to make are Giselle’s Vegan Baked Golden Milk Donuts from Diary of an ExSloth! I love turmeric. I really love making myself a hot cup of turmeric tea a few times a week in the colder months. As I woke up yesterday morning, the 80°F degree temperatures that enveloped Manhattan on Tuesday and Wednesday turned into a rain-soaked 48°F. (C’monnnn! Too stark, too fast, Mother Nature! Give us some time to adjust!) A chilly Saturday, indeed! I glanced at the donut pan on my counter, and I suddenly knew what my first batch of donuts would be.

golden milk baked donuts

I worked with what I had and followed her recipe as closely to a T as the items in my pantry would allow. Ha! While her donut recipe is completely vegan, I am without flaxseed, so I used a plain ol’ egg. Also, I used all-purpose flour instead of spelt flour. I have a feeling these changes were fine, because I pulled some delicious, moist, springy baked donuts from my oven. Oh my! I had to restrain myself from not eating all six at once! I really wish I had the coconut cream to make the luscious frosting from her recipe (next time!), but you can’t go wrong with a simple glaze, conversely. Turmeric is a fairly polarizing flavor, and most people are used to it in savory dishes, not in a pastry or a dessert. In my opinion, it’s worth the exploration. The flavor of this donut is warm with the slightest bit of a citrus kick, thanks to the fresh-squeezed orange juice. I might even add some orange zest to my batter the next time I make these! Hmmmmmm…

golden milk baked donuts

Thanks for creating such an awesome donut recipe, Giselle! I’m currently bowing down to you, my mouth full of donuts.

golden milk baked donuts

Golden Milk Baked Donuts
(Adapted from Diary of an ExSloth’s recipe for Vegan Baked Golden Milk Donuts)
(Makes 6 Donuts)

Ingredients:

Donuts:

– 1 egg
– 1/4 cup unsweetened almond milk
– 1/2 tablespoon apple cider vinegar
– 1 tablespoon orange juice (preferably freshly squeezed)
– 1 cup flour, sifted
– 2 teaspoons baking powder
– 1/2 teaspoon cinnamon
– 1 teaspoon turmeric
– 1/4 teaspoon salt
– 2 tablespoons coconut oil, softened (not liquified)
– 1/3 cup agave nectar
– 1 teaspoon vanilla extract

Glaze:

– 2 cups confectioner’s sugar, sifted
– 3 tablespoons unsweetened almond milk
– 1 teaspoon vanilla extract

Before We Get Started…

– For a fully vegan-friendly recipe, use 1 tablespoon ground flax mixed with 3 tablespoons of water to make a “flax egg”, per the original recipe (link below recipe title).

– If you do not have almond milk or another plant-based milk, dairy milk can be used in both the batter and the glaze.

Directions:

1.) Preheat oven to 350°F. Lightly grease the inside of the donut pan’s cavities. Set aside.

2.) In a small bowl, whisk together almond milk, apple cider vinegar, and orange juice. Set aside; it is okay if it takes on a slightly curdled appearance!

3.) Sift flour into a large bowl. Whisk baking powder, salt, turmeric, and cinnamon into the flour until thoroughly combined.

4.) In another large bowl, whisk together egg and softened coconut oil. Slowly add in  agave while continuing to whisk. Pour in vanilla extract and whisk in until combined.

5.) Whisk in the milk mixture into the egg mixture, then pour the wet ingredients into the dry ingredients and mix until incorporated The dough should take on a very light springy texture. Do not overmix!

6.) Carefully spoon dough into a medium or large zip-top plastic bag or a pastry bag; if using a zip-top bag, carefully cut out one corner for piping out the dough. Carefully pipe the dough into the donut pan’s cavities, filling up to just below the top.

7.) Bake donuts for 10 to 12 minutes. Remove pan from oven and place on wire rack for 10 minutes. Remove donuts from pan and continue to cool on wire until room temperature.

8.) In a shallow bowl, mix together confectioner’s sugar, almond milk, and vanilla extract to create the glaze. Set a wire rack over a baking sheet or other easily washable surface; dipping donuts into glaze will cause a considerable amount of glaze runoff! Gently dip the tops of the donuts into the glaze, carefully turn over, and placed the unglazed side on the wire rack. Repeat until all donuts are glazed. Allow glaze to dry before eating…but if you’re really hungry, I will not judge you for eating one (or two) early! 😉