We took a hike in the desert yesterday morning, Mr. 365 and I…

It’s something we’ve been doing at least a couple of times a week because there are some great hiking trails so close to our house.

We followed our usual route, going on a path behind some houses that overlook the mountains when off in the distance I spotted something one never typically sees on such a walk.

Two white passenger vans with tinted windows drive up a makeshift road for construction, but when it ends they high-tail it into the desert, driving over brush and cacti. At one point, a guy dressed in black jumps out of the passenger side and starts running as fast as he could.

At this point, Mr and I have stopped dead in our tracks observing and wondering what will happen next. Mr. says he’s going to walk down to the corner where the trucks went into the desert to see what’s going on. I wasn’t budging and was ducking behind the bushes for cover.

Sounds a little extreme, I know, but you hear about vans driving into the desert and people who have been smuggled over the border jump out to start running for their lives.

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He starts walking towards the corner when we see a large pick-up truck towing a large toy hauler take off into the desert as well going at a much faster speed than you’d expect. It stops. A guy in black jumps out of the passenger side of that vehicle.

WHAT is going on?!
“I want to call the sheriff, but I left it at home. This is just weird.”
Mr. hands me his.

“It’s not an emergency, but I want to report some suspicious behavior in the desert.” I went on to explain to the 911 dispatcher what we’d seen.
“We had a report of a hot air balloon going down unexpectedly in that area.”

Oohhhhhhhhh….of course!

Yes, that would definitely explain the vehicles and their urgency.
I felt silly, but one can never know around here. We continued our hike, and on our way back encountered the balloon.

The passengers were seated at tablecloth covered tables enjoying their breakfast while the crew moved about picking up and packing the balloon. There seemed to be a few cacti that fell victim to the sudden landing, but fortunately, from what we could tell, no one had been injured.

Just another day here in the desert. I know this has nothing to do with waffles, but I couldn’t resist sharing it with you.

These waffles are adapted from this recipe.

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Dairy-Free Lemon Poppy Seed Waffles

Author Lynne Feifer

Ingredients

• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 tablespoon poppy seeds
• 1 ½ teaspoons sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• zest from one lemon
• 1 egg beaten
• 1 cup Silk Soy Milk
• ⅓ cup canola oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract

Instructions

• Whisk together in a medium bowl the flour, cornstarch, poppy seeds, sugar, baking powder, baking soda, salt and lemon zest.
• In a separate bowl, whisk together the egg, soy milk, canola oil, egg, sugar, lemon juice and vanilla and mix well.
• Add the wet ingredients and allow the batter sit for 30 minutes before proceeding.
• Preheat the waffle iron and make waffles according to manufacturer's directions.

I rate everything I make on a scale of 1 – 4 with 4 being the best and these Dairy-Free Lemon Poppy Seed Waffles earned 3 1/2 rolling pins.
I always enjoy the taste of lemon and poppy seeds together. It just makes a great combination. I also liked that the waffles weren’t made with cow’s milk. These will be perfect for those people wanting a tasty breakfast who might have a milk allergy. Share it with them!

If you like these then you’ll love…

Baked Blueberry Waffles

Lemon Poppy Seed Scones

The post Dairy-Free Lemon Poppy Seed Waffles appeared first on 365 Days of Baking.

It’s snowing.

Again.

Notice how there were no exclamation marks at the end of each of those sentences. And yes, I know I’m now living in northern New Hampshire, only 1 1/2 hours south of the Canadian border, but I want to see the crocus, Lilly-of-the-Valley, and tulips come up!

I want to smell Spring!! This was something we weren’t able to do while living in Phoenix because it seemed as though we rarely ever had a Spring. Now I’m back east. Call me selfish, but I want ONE!

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I’d love to do a face plant into that dish above. Oh, those blueberries!!
Here are some pictures of the prep…

Blueberries in the light of the early morning sun, saying, “good morning, Miss Lynne. How are you this fine Tuesday morning?”
Ok, maybe not, but there are times when I do hear the food talking to me. JK. haha

Just before going into the oven after the brown sugar sauce is poured on top. Yum!

Just look at the layers of waffles and how the blueberries have burst and oozed during baking…sigh…

These layers of goodness make for a very yummy breakfast.

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Baked Blueberry Waffles

Homemade waffles filled with cream cheese and blueberries, topped with a brown sugar caramel sauce and baked. A breakfast so warm, delicious and full of delicious fruit that will leave your family begging for more!

Author Lynne Feifer

Ingredients

• 12 Buttermilk Waffles I made a double batch and there were 4 extra
• 6 ounces cream cheese room temperature
• 3 ½ cups blueberries plus more for garnish (I used 2 1/2 cups frozen and 1 cup fresh on the top before putting into the oven, plus some additional when serving)
• 1 ½ cups milk
• 6 eggs
• ¼ cup maple syrup
• ¾ cup packed brown sugar
• ¾ cup 1 1/2 sticks butter

Instructions

• Make buttermilk waffles above.
• Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Divide the cream cheese into 6 cubes. Spread one cube of cream cheese onto the top of one waffle and place in a single layer in the bottom of the prepared baking dish, cream cheese side up. Repeat with remaining cream cheese and 5 more waffles.
• Sprinkle 2 1/2 cups of the blueberries over the cream cheese.
• Place remaining 6 waffles on top so that it resembles 6 waffle sandwiches.
• In a medium bowl, beat eggs. Add milk and syrup and mix well. Using a ladle, pour mixture evenly over the waffles, making sure each is well coated.
• Cover baking dish tightly with plastic wrap and refrigerate for 30 minutes.
• Remove from refrigerator and using a metal spatula and one clean hand, carefully turn each individual waffle sandwich over. It’s not a big deal if they fall apart too badly, just place blueberries back in and put waffles back together as best you can.
• Replace plastic wrap and refrigerate overnight.
• When ready to bake in the morning, preheat oven to 375 degrees F.
• While oven is warming up, in a small saucepan, combine butter and brown sugar.
• Heat over medium-high until butter is melted and sugar is dissolved. You can test this by rubbing some of the mixture in between your fingers – if it’s still gritty, continue to heat and stir.
• Pour mixture evenly over waffles.
• Bake for 25-30 minutes until set in the middle. Allow waffles to stand 10 minutes before serving.
• Garnish with additional blueberries.

I rate everything I bake on a scale of 1-4 with 4 being the best and these Baked Blueberry Waffles earned 3 1/2 rolling pins.
I, along with some other family members thought they were better than the Strawberry Baked Waffles I’d made a while ago. These were much better, also because I added another cup and a half of blueberries to the mix.

If you think these baked waffles look tasty, try these other 365-day recipes!

German Pancake

Cinnamon Rolls with Vanilla Bean Cream Cheese Frosting

Moms Monkey Bread

Two of the five family members thought it was too sweet for breakfast.
Oh well, all the more for me!
Actually, it is pretty rich, so you may want to serve smaller portions and then those who want seconds can return for more.

The post Baked Blueberry Waffles appeared first on 365 Days of Baking.

I wanted to make something special for breakfast this morning just ’cause. And this was a perfect choice.

The family loves waffles and strawberries, so I figured if the two were combined, it was sure to be a hit. Plus our oldest daughter came home from college for the weekend, so I wanted to give her a delicious home cooked breakfast before she headed back to school.

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I found this at Real Mom Kitchen. Laura used frozen waffles and toasted them in the oven, so if you’d like to follow her version, go here. Of course, Miss Lynne here decided to make her own buttermilk waffles from scratch. I used this recipe from the Food Network for Waffles of Insane Greatness. And I cannot tell you how happy I am that I did!! By doing so, I found myself a new waffle recipe!

YOUZ GOTTA TRY DESE!!! D’ERE DELICIOUS!! Even if you just make the waffles for breakfast, do it! For the ones you love.

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Baked Strawberry Waffles

Course Breakfast

Cuisine American

Keyword Waffles

Calories 3299kcal

Author Lynne Feifer

Ingredients

• 12 buttermilk waffles
• 6 ounces cream cheese, room temperature
• 2 cups sliced strawberries
• 1 ½ cup milk
• 6 eggs
• ¼ cup maple syrup
• ¾ cup packed brown sugar
• ¾ cup (1 1/2 sticks) butter
• Fresh strawberries slice for garnish

Instructions

• Make buttermilk waffles. 
• Prepare a 9 x 13-inch baking dish by spraying it with cooking spray. 
• Divide the cream cheese into 6 cubes. Spread one cube of cream cheese onto the top of one waffle and place it in a single layer in the bottom of the prepared baking dish, cream cheese side up. 
• Repeat with remaining cream cheese and 5 more waffles. 
• Place remaining 6 waffles on top so that it resembles 6 waffle sandwiches. 
• In a medium bowl, beat eggs. Add milk and syrup and mix well. 
• Using a ladle, pour mixture evenly over the waffles, making sure each is well coated. 
• Cover baking dish tightly with plastic wrap and refrigerate for 30 minutes. 
• Remove from fridge, and using a metal spatula, flip the waffle sandwich over. Replace plastic wrap and place back in the fridge overnight. 
• In the morning, preheat oven to 375 degrees. While oven is warming, in a small saucepan, combine butter and brown sugar. 
• Heat over medium-high until butter is melted and sugar is dissolved. Pour mixture evenly over waffles. 
• Bake for 25-30 minutes until middle is set. Allow waffles to stand for 10 minutes before serving. Garnish with sliced strawberries.  

Nutrition

Calories: 3299kcal | Carbohydrates: 242g | Protein: 56g | Fat: 239g | Saturated Fat: 139g | Cholesterol: 1587mg | Sodium: 2398mg | Potassium: 1525mg | Sugar: 233g | Vitamin A: 8740IU | Calcium: 995mg | Iron: 6.4mg

WOWZA!!

These were absolutely delicious!! The only thing Mr. 365 would have liked differently and I have to agree, was that it was just a tad bit too mushy. It would probably have been given a 4 if the crunch of the waffles had still been retained and then topped with some whipped cream. *sigh*

Maybe sticking it under the broiler for a short time would bring back some hardness, but then the brown sugar mixture might burn.

In need of some great recipes to top of that meal? Or need a recipe for a special day? Here are a few that are favorites here at the 365 household.

Loaded Huevos Rancheros

Stabilized Whipped Cream

3-Ingredient Strawberry Sauce

We didn’t need to top it with any maple syrup because they were just fine without and the additional strawberries on the top really added quite nicely to the flavor. I actually preferred the taste of the fresh strawberries to the baked ones.

I will definitely be making these again, possibly when the family comes to visit for our daughter’s graduation.
This would make a great dish for a brunch or family gathering, and I’m sure when you make it, you’ll receive rave reviews!

Enjoy!

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