Monthly Archives: February 2015

Cinnamon Roll Waffles

crwValentine’s Day is on a Saturday this year. I realize that puts the pressure on for many people. There may be an expectation of a day full of offerings of appreciation and love, starting with a dramatic, perhaps romantic breakfast.

As some of you may know, I am a big fan of Immaculate Baking Company refrigerator dough. Unlike another brands of dough, I find that the different items (biscuits, crescent rolls, cinnamon rolls) actually all have a unique flavor. I try to keep at least one package of Immaculate dough in my house at all times because it’s fun for my kids to come up with a unique way to use them.

Sometime this past week, I saw a post somewhere for Cinnamon Rolls made in a waffle iron. Perfect. Easy for the kids and anyone else who doesn’t love to bake but wants to make something special for their Valentine.

Cinnamon Roll Waffles
1 tube of cinnamon roll dough

1. Get the rolls out of the tube without mangling them.
2. Slice each roll in half like you would slice a bagel.
3. Prepare your waffle iron with cooking spray and cook for 2-4 minutes (depends on your iron).
4. Carefully remove. The cinnamon swirl may stick.
5. Drizzle with the icing and serve.

Big hit! I think everyone looks forward to seeing another tube of Cinnamon Rolls in the fridge so they can have these again. I do, because they were easy enough for everyone to make!


Cauliflower Waffles


Original Post: Feb 23, 2013



There are many food themed parties on Facebook each week. Today, The Breakfast Club – Ordinary People Who Love Extraordinary Food shared a recipe for Hashbrowns made in a waffle iron at a potato themed party hosted by Chicago Foodie Sisters. This kind of creativity makes my mind swirl with the possibilities! I was so excited to use this concept to create my own version of a veggie waffle.

You may recall that I got an unusually large cauliflower this week. I decided it would be my first test for my veggie waffles. So here you are!

Roasted Cauliflower Waffles
3 cups roasted cauliflower, chopped up into very teeny tiny pieces
1/4 cup flour
1/2 cup shredded cheese (I used mozzarella)
2 cloves garlic, crushed
A dash of cayenne pepper
1/4 cup half and half or milk

1. Roast the cauliflower for 30 minutes at 400. Toss every 15 minutes to prevent burning.
2. Let it cool for a few minutes and chop it up. Chop, chop, chop, chop, chop! Make the pieces very tiny!
3. Stir in the rest of the ingredients.
4. Spray your waffle iron very well with cooking spray and heat.
5. Add enough of the cauliflower so you fill the little waffle compartment with about a half inch thickness of the mixture.
6. Close the waffle iron and cook for about 10 minutes until golden brown.
7. Remove carefully. You may actually have to dump the cauliflower out of the waffle iron.

I think roasting the cauliflower was a critical first step. It really took the edge off the sometimes powerful cauliflower flavor. The cayenne gave it some zippiness  and really, who doesn’t like some crispy mozzarella?

I would eat these with breakfast. You could even add egg to them and make a bit of a waffle iron cauliflower frittata.

You can use any veggie you like with a fairly decent water content. Think about shredded potatoes. That’s what you’re trying to mimic. I think these would be great with zucchini, sweet potatoes, maybe even parsnips!

Try them out and let me know what you think!


Homemade “Spaghettios”

hsposTrue confession. I L*O*V*E Spaghettios. They are one of my guilty pleasures. I keep this under control by only allowing myself to buy this sodium and sugar laden childhood treat when I have coupons. But then I realized, I know how to cook. I don’t need no stickin’ coupons! I can make my very own Spaghettios right at home!

Homemade “Spaghettios”
1 can tomato sauce – low sodium is preferred
2 tbsp butter
2 tbsp milk
1/2 cup shredded cheese of choice – I used Wegman’s Shredded Mexican cheeses
1 clove garlic, crushed
2 tbsp grated parmesan
1/2 of a 1 lb box of tiny pasta, cooked – I used pasta rings, naturally

1. Start cooking the pasta.
2. In another saucepan, on medium heat, combine all the other ingredients and heat until all the cheese has melted. You’ll want to stir this while it’s heating so the cheese melts through evenly.
3. When the pasta is done, drain and pour into pan with sauce.

I could not have been happier with my finished product. My Faithful Assistant was also happy with it, and he doesn’t like Spaghettios or anything resembling tomato sauce on anything.

I am totally the kind of mom who would puree other veggies and add them to the tomato sauce, but in very small quantities. Think 1/4 cup total. Carrots would be good, because they would add some sweetness you might be missing from not adding HIGH FRUCTOSE CORN SYRUP to your food. (Really, Campbells?) And I would absolutely add some cut up hotdogs into them.

I could have easily doubled the recipe, but I wanted to start off with a small amount because I wasn’t sure if anyone else would like them. Now that I know, I’ll make more next time for lunch through the week.