Believe it or not, this recipe does not contain quinoa!

I have been making waffles for years.  Although they take a bit more time and prep than making pancakes, I can’t resist the crisp exterior and delicious, fluffy interior of a waffle.  Since they take a bit more work to prepare, I find that we only make them a few times a year, but once I have my mind set on waffles, there is no stopping me!

Quite often I will make these when Cherie and her family come up for a visit, but once in a while I will make them just for Jamie and myself.  On these occasions there is no guilt about the number of waffles that are consumed ;)

There was a time, a few years ago, when Jamie and I went through a phase of waffles for dinner.  I would make homemade chicken tenders and we would have our version of chicken and waffles.  I have to admit, watching the Food Network definitely played a part in our chicken and waffle obsession!

Waffles are the perfect base for pretty much any meal.  At Easter, Jamie topped them with our leftover turkey dinner – so we had a savory meal on a bed of waffles.  It was amazing and delicious!

Maple syrup is, of course, a classic waffle topping.  But I have discovered that they are also delightful topped with applesauce and crispy bacon.  I know, it is a bit rogue, but trust me, totally worth the sideway glances across the breakfast table.

And, if you ask my nephew Sam, chocolate chips are a must when making waffles :)

Back to the recipe…

I found this recipe in The Canadian Cookbook.  Not that waffles are solely Canadian, but this recipe never fails, and makes the best waffles.  The secret (well, maybe it isn’t so secret) is the use of skim milk powder instead of milk and whipping the egg whites to fold in at the last minute.  I feel that the skim milk powder allows for a crispier waffle, while the whipped egg whites allow for more air and a fluffier interior.  Of course, adding in a few tablespoons of melted butter adds to the waffle crisp factor.

Over the years I have added in blueberries or raspberries to this batter.  Sometimes I will add in chocolate chips or some bananas and peanut butter chips. Diced apples and cinnamon are also a nice addition.

This recipe is pretty versatile.  We use it as our base and add in whatever flavours entice us that day.

We have discovered that leftover waffles are quite tasty.  You can warm them up in your toaster.  I have even made these up the night before to take to work as part of a pot-luck lunch.  Served with fresh fruit and whipped cream, they are an easily transportable dessert.  They make a perfect base for strawberry shortcake!

What is your favourite waffle topping?

Courtesy of:
The Canadian Cookbook
Nelle Lyle Pattinson


  • 1 1/2 cups flour
  • 1/2 cup skim milk powder
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 2 large eggs – separated
  • 1 3/4 cups water
  • 4 tbsp melted butter


  1. Heat waffle iron while combining dry ingredients.
  2. Beat egg whites until stiff but not dry
  3. Beat egg yolks, water and oil until well mixed and combine with the dry ingredients. Beat until blended.
  4. Fold in the beaten egg whites
  5. Pour ladle mixture into the centre of the hot waffle iron.
  6. Bake until batter ceases to steam.
  7. Add your favourite waffle topping and enjoy!  :)



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Peanut Ginger Quinoa Salad

Peanut Ginger Quinoa Salad

I tried to come up with a snappy name for this post, but this salad has so many ingredients that it was difficult to decide which deserved to be front and centre.  Since the dressing is made with peanut butter and ginger, these flavours are in every bite.  And quinoa, well, I can’t hide the fact that we have been eating quite a bit of this grain, as you can see from previous posts.

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Quinoa Black Bean Burgers

Quinao Black Bean Burger

Spring is in the air!  Many parts of Canada are still buried under a lot of snow, but it is April and Easter is behind us, so I can’t help thinking of days spent outside and the deliciousness of BBQ’d burgers.

As you know, Jamie and I live in an apartment so we don’t have the luxury of firing up a BBQ whenever the mood strikes us, but that has never stopped us from using our indoor cast iron grill to cook up a burger or two.  The only downside of this is the amount of smoke that is created by using the indoor grill.

This weekend I wanted to try a vegetarian burger, so see if we could get the same burger satisfaction using black beans and quinoa.  My sister, Cherie, shared this recipe with me.  She swears by it, so I thought that we could give it a try.

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Posted by on April 7, 2015 in Curry, Entrée, Hamburgers


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Candied Pecans

Maple glazed pecans in a blue dish

I was able to make it to Costco this past weekend.  I haven’t been since before Christmas (October to be completely truthful), and my full cart and bill proved my poor Costco attendance.   I don’t buy everything at Costco, but the one thing I love to stock up on while I am there are almonds and pecans.

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Posted by on March 23, 2015 in Baking, Candy, Desserts, In a Pinch, Paleo


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Chocolate Chip Banana Cookies*

Cookies cooling on a cookie rack

*and Peanut Butter

I cannot be the only one that has more than a few bananas in their freezer.  You know what happens; you buy bananas with the best of intentions, and then, by the end of the week, you find you have a couple of bananas that are definitely over ripe sitting on your counter.  Maybe you have even encountered a fruit fly or two.  Seriously, where do these things come from!  So, you do what everyone else does, and throw the bananas in the freezer with thoughts of banana bread and muffins as you shut the freezer door.

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Salted Caramel Butter Cookies

Salted Caramel Butter Cookie

I felt the urge to bake this weekend.  I guess it is my version of cabin fever.  Now that spring is right around the corner I have a burning desire to whip up sweet treats.  Or maybe it is because Christmas is so far in my rear-view mirror that I can justify baking again?

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Posted by on March 9, 2015 in Baking, Candy, Cookies, Desserts


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Roasted Beet and Quinoa Salad

Beet and quinoa salad with wilted spinach

This is another recipe from Thug Kitchen.  I told you I was intrigued by the recipes that I found in this cookbook.  Now don’t just assume that the entire collection of recipes from Thug Kitchen only uses quinoa.  I just happen to have a lot of quinoa in our pantry, so when I see a recipe that calls for it, I know that is one thing I don’t have to go to the grocery store for.

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Posted by on January 13, 2015 in Entrée, Salads, Side Dishes, Vegetables


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