Overnight Sourdough Cinnamon Waffles #BreadBakers

While the sourdough starter in these overnight sourdough cinnamon waffles adds flavor, the addition of buttermilk and baking soda makes them fluffy and light. 

Since we got back to Jersey a couple of months ago, I’ve nursed my sourdough starter back to robust good health and have enjoyed using it in a number of baked treats like sourdough baguettes, rolls and muffins. 

Since it survived the several months of abandonment, I decided it finally deserved a name so it was duly christened Jane Dough. The quart jar sports a label now with her name.

Jane is the most forgiving of souls. She lives in the refrigerator most of the time, but when I know I’m going to need her good services, she has place of pride on the countertop where she gets a decent meal (100 percent hydration which means 50g water and 50g flour, stir well) and sits out for a night. If it’s chilly, I warm her up by sitting her jar in a bowl of warm water first. 

Overnight Sourdough Cinnamon Waffles

This recipe is adapted from one on the King Arthur Baking website. They used sourdough discard but I decided to feed Jane Dough up the day before instead because she was getting low and the half cup would have been a lot to use, leaving her dangerously small. If you have enough discard, certainly use it. 

Ingredients - makes 8 square Belgian waffles

For the overnight sponge: 

1/2 cup or 113g sourdough starter (fed or unfed)

1 cup or 125g flour

1 cup or 240ml buttermilk

1 tablespoon sugar

For the batter:

all of the overnight sponge

1 large egg

2 tablespoons canola or other light oil

1 teaspoon ground cinnamon 

1/2 teaspoon baking soda

Scant 1/2 teaspoon salt

Method

To make the overnight sponge, stir down your starter, and remove 1/2 cup or 113g. In a large bowl, whisk together the starter, flour, buttermilk and sugar, 

Cover with cling film and leave rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.

The next morning, beat the egg and oil together in a small bowl. As you can see off to the left, Jane Dough has done some good work overnight. Bubbling along nicely. 

Add it to the overnight sponge, stirring just to combine.

Add in the cinnamon, salt and baking soda and fold well to combine. 

To make the waffles: Pour the batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions. 

Repeat with the remaining batter.

If you like crunchy waffles, I suggest serving them immediately. You can hold them in a warm oven till they are all baked but they do lose some of their crispness then. 

Serve with a generous smear of softened butter and lashings of syrup. 

Enjoy! 

It’s the second Tuesday of the month so that means it Bread Baker day! We are sharing recipes for breads with spices. Many thanks to our host, Swathi of Zesty South Indian Kitchen. Check out all the links here: 

• Ajwain Paratha by Cook with Renu
• Cinnamon Raisin Sourdough Bread by Karen's Kitchen Stories
• Ginger and Earl Grey Sourdough with Dates by A Messy Kitchen
• Fire Roasted Corn Fritters by Palatable Pastime
• Kardemummabullar (Swedish Cardamom Buns) by Culinary Cam
• Sourdough Chocolate Cardamom Bread by Zesty South Indian Kitchen
• Overnight Sourdough Cinnamon Waffles by Food Lust people Love
• Stuffed Cheesy Braided Turkish Kebab Bread Rolls by Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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Small Batch Cheddar Muffins #MuffinMonday

Perfect with soup or for a snack, these small batch cheddar muffins are tender and cheesy. The recipe makes only six but is easily doubled if you need 12. 

I’ve been baking mostly small batch muffins because it’s just me and my husband at home. We do have sweet neighbors we can share with but 12 muffins are still a lot. In the case of these muffins, however, I sorely miscalculated since I was planning to bring them to share with my mother, my sister and her twins. 

I really should have made 12! Six disappeared in no time and one of my dear nieces even said that she would love the recipe. So, Brontë, here it is! Muffins are the easiest bake ever and you can even bake these in the Ninja on the bake setting. Any questions, just let me know. (The rest of you can leave a comment if you have a question! Happy to help.)

Small Batch Cheddar Muffins

I’ve called these cheddar muffins because that is the cheese I had on hand but, really, any cheese of a similar texture would work beautifully in this recipe. 

Ingredients

1 cup or 125g all-purpose flour

1 1/2 teaspoons sugar

1 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

3 1/2 oz or 100g grated extra sharp cheddar cheese

1 large egg

1/2 cup or 120ml milk

3 tablespoons butter, melted and cooled, plus extra for the muffin pan

Method

Preheat your oven to 350°F or 180°C and prepare a 6-cup muffin pan by brushing it inside with melted butter. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. 

Add the grated cheddar and gently toss with the flour mixture to coat the cheese.

In another mixing bowl, whisk together the egg, milk, and melted butter. 

Pour the egg mixture into the flour mixture and fold until just combined.

Divide the batter into the cups of the buttered muffin pan. 

Bake in your preheated oven until golden brown, about 20 to 25 minutes. 

Ideally, serve warm but these are also good at room temperature. 

Enjoy! 

It’s the last Monday of the month so that means it’s time for Muffin Monday! Check out the recipes my fellow bloggers are sharing below: 

• Buttermilk Crumb Muffins from Karen's Kitchen Stories
• Magdalenas from A Day in the Life on the Farm
• Small Batch Cheddar Muffins from Food Lust People Love
• Zucchini Oat Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Buttermilk Sourdough Cornbread Muffins #MuffinMonday

These buttermilk sourdough cornbread muffins are fluffy and buttery with a hint of coconut flavor from two tablespoons of coconut oil. They make a great breakfast or snack but go equally well served with chili or stew. 

I have coconut oil in the pantry because our younger daughter uses it for the great granola that she makes but I never thought about using it in a muffin. That is, until I saw a recipe for sourdough discard cornbread on The Clever Carrot. 

The addition of just the two tablespoons of coconut oil adds a really subtle coconut flavor that we found delightful. I saved one for my mom and she agreed. The original recipe wasn’t for muffins so I did quite a bit of adapting to stick to my preferred easy mix muffin method. All in all, this recipe got a “would make again” rating. 

Buttermilk Sourdough Cornbread Muffins

As mentioned above, this recipe is adapted from one on The Clever Carrot.  The original makes an 8x8 inch or 23x23cm pan of cornbread. 

Ingredients

1/2 cup or 113g unsalted butter, plus more for greasing pan 

2 tablespoons coconut oil

1 cup or 125g flour

1/2 cup or 90g cornmeal

1/3 cup or 66g granulated sugar 

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon fine sea salt

1/2 cup or 100g sourdough discard

1/2 cup or 120ml buttermilk

2 large eggs, at room temperature

1 teaspoon vanilla extract

Method

Preheat the oven to 350°F or 180°C. Prepare a 9-cup muffin pan by greasing it or lining it with muffin liners. 

In a microwavable bowl, soften the butter and coconut oil with a few quick zaps, stirring well in between. (Or soften the butter and coconut oil over low heat in a small pot.) The mixture doesn’t need to be liquid, just softened and well combined.

In a large mixing bowl, whisk together the flour, sugar, cornmeal, baking powder, baking soda and salt.

Whisk the butter mixture, sourdough starter, buttermilk, eggs, and vanilla together in a large mixing bowl. 

Pour the wet ingredients into the dry ingredients bowl and fold them together till all the flour and cornmeal are completely moistened. 

Divide the batter between your nine muffin cups.

Bake in the preheated oven for 20-25 minutes or until a wooden skewer comes out clean. Remove from the oven and leave to cool for a few minutes. Remove the muffins from the pan and set on a wire rack to cool.

Serve warm or at room temperature. 

Enjoy! 

Happy Muffin Monday! Yep, it’s the last Monday of the month and I can hardly believe it’s already March! This year is flying by. Check out the muffin recipes my fellow bloggers are sharing today:

• Bacon and Whiskey Maple Muffins from A Day in the Life on the Farm
• Buttermilk Sourdough Cornbread Muffins from Food Lust People Love
• Chocolate Chip Banana Muffins from Jolene's Recipe Journal
• Heart Healthy Coconut Carrot Muffins from Magical Ingredients
• Sourdough Chocolate Chunk Muffins from Zesty South Indian Kitchen
• Vanilla White Chocolate Chunk Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Rosalynn Carter’s Baked Cheese Grits

Rosalynn Carter’s baked cheese grits are light, fluffy, almost souffle-like, with lots of extra sharp cheddar and crispy bacon. They are soooo good! 

In honor of Women’s History Month which begins on March 1st, my Sunday FunDay friends and I are sharing recipes from inspirational women. I am hosting so my instructions for the theme were simple: “Make and share a recipe from an important, significant woman in any field, not just cooking, and from any era. It can be something they were known to love OR actually cooked themselves. Please tell us how they are inspiring to you and perhaps others.”

As I researched various women of significance, hoping for a person that wasn’t a cook or chef yet had still shared at least one recipe of something we might actually like to eat, I came across several recipes purporting to be Rosalynn Carter’s cheese grits. Most of them had Vidalia onion and bacon so I was totally onboard, until I discovered that those were later additions by a fellow blogger and everyone else had just copied her. 

I also came across a grits recipe from the White House Cookbook which turned out to be the one the blogger had embellished. When I finally found Rosalynn Carter’s actual original recipe, shared on the back of an Equal Rights Amendment flyer, it was pretty basic so the recipe I am sharing here is a sort of combination of both. 

[“ERA Flyer Back,” National Organization for Women, Tallahassee Chapter Records, MSS 2008-033, Box 15, Folder 5, Florida State University Libraries Special Collections & Archives, Tallahassee, Florida.]

I chose Rosalynn Carter to honor because of her advocacy for better mental health care throughout her life, starting as first lady of Georgia in 1970. As she said in an interview when asked why she chose to focus on mental health: "For every person who needs mental health care to be able to receive it close to his home, and to remove the stigma from mental health care so people will be free to talk about it and seek help. It's been taboo for so long to admit you had a mental health problem." 

Carter was ahead of her time and I am certain her advocacy helped a lot of people get the care they needed. Truly an inspiration. 

Rosalynn Carter’s Baked Cheese Grits

The original recipe, as you can see, did not call for bacon or cayenne but I do believe that both are a great addition to this baked cheese grits recipe. In The White House Family Cookbook, by Henry Haller, the method of adding the eggs and their number was changed and chicken bouillon was used to cook the grits instead of plain water. 

Ingredients

3 slices of thick-cut bacon, chopped

4 cups or 946ml chicken bouillon

1 cup or 180g 5-minute quick grits

1/4 teaspoon cayenne, plus a sprinkle for topping

1/4 cup or 56g unsalted butter, plus extra for the greasing the pan

8 oz or 227g extra sharp cheddar, grated,

4 egg yolks

¼ or 60ml cold milk

4 egg whites, at room temperature

Method

Preheat oven to 350°F or 180°C and prepare a 2-quart casserole dish by greasing it. 

In a frying pan, fry the chopped bacon until lightly brown. Drain on paper towels. Set aside.

Bring the bouillon to a boil in a 2-quart saucepan; add grits gradually, stirring with a wire whisk so that they don’t form clumps. 

Reduce heat and continue cooking, stirring vigorously, until mixture thickens.

Cover and simmer for until all liquid is absorbed—about 5-7 minutes,

Remove from heat and add in the cayenne, Worcestershire sauce and butter. Stir till butter has melted. 

Add in the bacon and about 3/4 of cheese, reserving the last 1/4 for topping. 

Stir until well blended.

In a measuring cup, blend the egg yolks with the milk. Pour mixture into grits and mix thoroughly.

In a clean, dry bowl, beat the egg whites until stiff. Fold one scoop of the grits into the egg whites. 

Then carefully fold all of the egg whites into the grits.

Pour the mixture into prepared baking dish. 

Sprinkle with the reserved cheese and a dash of cayenne.

Bake on middle shelf of preheated oven for 45-50 minutes, or until fluffy and golden. 

Enjoy! 

Check out the Sunday FunDay recipes and inspiring women we are sharing! 

• Basil-Dressed Chicken Salad with Tomatoes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Drumstick Curry in Coconut Sauce - No Onion No Garlic from Sneha’s Recipe
• Irio, Kenyan Style from Mayuri’s Jikoni
• Philly Cheesesteak from Amy’s Cooking Adventures 
• Rosalynn Carter’s Baked Cheese Grits from Food Lust People Love

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join. 

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Bacon Potato Silver Dollar Pancakes #BreadBakers

Bacon Potato Silver Dollar Pancakes are made with mashed potato, crispy bacon and green onions, stirred into pancake batter and cooked on a griddle until golden. These make an excellent breakfast or snack. So good!

 

Happy Valentine's Day! We don't really celebrate the holiday by doing anything special but we do like to open a good bottle of wine and enjoy a tasty meal at home. If you don't know what to serve your special someone, these silver dollar pancakes would be great as an appetizer topped with a slice of goat cheese and a sprinkle more of green onion.

Bacon Potato Silver Dollar Pancakes

I cheat for these and use the pre-cooked real bacon crumbles from Costco. I fry them a little bit more and drain on paper towels to get rid of more bacon fat. According to the interwebs, one half cup of bacon crumbles is the result of frying 8 slices of regular (not thick cut) bacon.

Ingredients for about 27 silver dollar pancakes

1/2 cup or 60g cooked smoked bacon, chopped in bits

1 cup or 125g flour

1/2 teaspoon fine sea salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Fresh black pepper

1/2 cup or 120ml sour cream

1/2 cup or 120ml milk

1 large egg

Rounded 3/4 cup or 200g leftover mashed potatoes 

1/4 oz or 7g green onions, plus more to serve, if desired

Method

Combine the flour, salt, sugar, baking powder, baking soda and a few generous grinds of fresh black pepper in a large mixing bowl. Add in the crispy bacon and stir well.

Whisk the mashed potato, egg, sour cream and milk together in a smaller mixing bowl.  

Now fold the wet ingredients into the dry ingredients. Add the green onion tops and fold again.

Lightly grease your griddle by brushing it with a little oil or bacon fat.

Spoon batter onto the griddle to make 5-6 little pancakes. You could fit more on there but then they'd be a challenge to turn over. 

When they have browned on one side, turn them over with a spatula to brown on the other. This takes just a few minutes over a medium flame.

Remove to a plate and keep warm as you cook the rest of the pancake batter in similar batches. 

We ate these plain and they were delicious just like that but the goat’s cheese circles added a great punch of flavor, served with a glass of crisp rosé. 

Enjoy! 

It’s National Potato Lovers Month so my Bread Bakers are creating their recipes with the humble potato. Check them out in the links below. 

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawan Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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