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Tasty Treats ~ True Belgian Waffles

Tasty Treats ~ True Belgian Waffles

My youngest son just loves pancakes and waffles.   He even loves McDonald’s pancakes more 🙂 But eating at McDonald’s for breakfast all the time can get costly and it’s not healthy for you.   I found a great pancake recipe from Food Network.  I will have to share that with you all sometime but I stumbled across this Belgian Waffle recipe that my whole family cannot get enough of and I thought I should share with you all.   They are that good and plus they are easy to make.  I make a whole batch and then I freeze the rest and just pop them in the toaster when they want one in the morning.  This recipe has that true Belgian sweet taste so you could eat them plain!  I hope you enjoy them as much as we do 🙂

Enjoy cooking!

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Here is the recipe from Taste of Home:

Yield: 10 waffles (about 4-1/2 inches)

Ingredients:

2 cups all purpose flour

3/4 cup sugar

3 1/2 teaspoons baking powder

2 eggs separated

1 1/2 cups milk

1 cup butter, melted

1 teaspoon vanilla extract

sliced strawberries, fruit or syrup

Directions:

  • In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
  • Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup.

 

Tasty Treats - Easy Lemon Cookies

Tasty Treats – Easy Lemon Cookies

At My Baby Pajamas we decided to mix it up a bit.   Instead of doing a weekly Tuesday Cook Off post we decided we would post a recipe when it was a winner.   So for now on we are going to call our dessert post Tasty Treats (thanks to Jeff Fisher) and our dinner recipe post Family Feast.

So this post is a Tasty Treat for sure.  If you love lemon you are going to love these EASY lemon cookies.   My youngest son came home to me last week and asked me why I never made him lemon cookies.   I said I didn’t even know you liked lemon cookies.  Well, then he proceeded to tell me he likes lemonade and Lemonheads so he must like lemon cookies. 🙂  I was a little unsure about making a whole batch of lemon cookies and then my husband and I would be stuck eating them!

So I searched Pinterest for a recipe that didn’t seem too lemony and that was easy too.   I found the perfect winner.   These cookies were so easy to make and the WHOLE family loved them!! This included my older son who doesn’t really like lemon favor.   But he loved them and asked for them in his lunch.

Now I know these cookies are not totally 100% made from scratch but sometimes moms just need an easy way out every once in awhile 🙂

 

Recipe from Gimmesomeoven.com

Yields about 24-30 cookies

Ingredients: 

  • 1 package lemon cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • juice of half a lemon (about 1 Tbsp.)
  • zest of half a lemon (about 1 tsp.)
  • 1/3 cup powdered sugar for decor (optional)

Directions: 

Preheat oven to 375 degrees F (190 degrees C).

Pour cake mix into a large bowl. Stir in eggs, oil, lemon juice and zest until well blended. Form dough into small balls (about 1 Tbsp.), and drop into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, place on a lightly-greased cookie sheet.

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

**To get a rounder, fluffier cookie, let the dough refrigerate at least 30 minutes. (You can also prepare the sugared balls of dough on the cookie sheet, and just refrigerate the sheet for about ten minutes for a similar effect.)

I hope you enjoy these cookies as much as we did!

Now I know this isn’t exactly baking or cooking but I thought it was such a cute idea for Christmas I wanted to share with you all.   Christmas Hugs make the perfect gift for your neighbors, employees, teachers, etc.  I found the idea on Pinterest and my boys even had fun helping me make them for everyone.  I will be honest taking off the wrappers to the Kisses and Rolo’s was probably the hardest thing about this gift 🙂

Christmas Hugs straight from the oven

Christmas Hugs straight from the oven

Ingredients:

  • 50 rolos or hugs (we did a combination of the two)
  • 50 pretzels (Snyders Butter Snaps)
  • 50 M&M’s

Directions: 

  1. 1. Heat oven to 325°F. Line a cookie sheet with parchment paper or foil.
  2. 2. Place pretzels on baking sheet. Top each pretzel with one unwrapped rolo or hug.
  3. 3. Bake 3 to 5 minutes (2 1/2 minutes was perfect for me) or until chocolate begins to soften, but not melt. Remove from oven; top with either M&M, pecan half or additional pretzel. Cool completely.

We got the idea from I Heart Nap Time blog!

Christmas Hugs

Christmas Hugs

Finished gift ~ Christmas Hugs

Finished gift ~ Christmas Hugs

My Baby Pajamas wishes everyone a Happy Holiday season! Enjoy!

Tuesday Cook Off ~Candy Corn Cookie Bark

Tuesday Cook Off ~Candy Corn Cookie Bark

I have to admit something to you…I love candy corn.   I am not a big candy person at all.  In fact, the only time I eat candy is in the fall when you can buy candy corn.  So I guess fall has arrived in Arizona because it’s now on the shelves at the stores.  Also the evenings are getting cool here in Arizona.   The mornings are also every nice.  So time to break out the candy corn.   Did I forget to tell you that my son’s also LOVE candy corn!

So each holiday I see on Pinterest the candy bark and all the holiday colors of candy.  I always make a mental note to buy the ingredients and make the bark.  It’s not hard at all.   Well, I finally got my act together early and this weekend the boys and I made the Candy corn bark.   It’s so easy and so good!  Honestly, this will make an awesome hostess gift during the holidays.   It’s something different and delicious and who doesn’t like a gift you can eat 🙂

Candy Corn Cookie Bark Gift Idea

Recipe from: Your Home Based Mom

Candy Corn Cookie Bark

Ingredients: 

  • 14 whole Oreos, broken up. You can use the Halloween Oreos but I used the regular
  • 1 1/2 C pretzels, broken into pieces. I used the small pretzels
  • 1 lb. white chocolate, almond bark or melts found in the bulk food section.  I used the white almond bark
  • 1 C candy corn
  • brown and orange colored sprinkles

Directions: 

  • Cover a large cookie sheet with wax paper
  • Spread broken cookes, pretzels and about 3/4 C of the candy corn onto the waxed paper
  • Place white chocolate in a container and microwave for 1 1/2 minutes
  • Stir and then microwave for another 30 seconds until melted and smooth
  • White chocolate melts faster and burns easier than chocolate
  • Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly
  • Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet
  • Place cookie tray into refrigerator until set and firm
  • Remove and gently break bark into small pieces
  • Store in air tight container
Candy Corn Cookie Bark

Candy Corn Cookie Bark

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Peanut Butter Cookies

Tuesday Cook Off ~ Peanut Butter Cookies

My oldest son just loves peanut butter.  Actually, so do I.   But finding a good peanut butter cookie recipe has been hard.  After trying many recipes, I think I found a winner.   My whole family just loves them and my oldest sons friends request for me to make them all the time.   That’s how I know it’s a winning recipe!  These cookies are soft and chewy with just the right amount of peanut butter.   This recipe is super easy.  Aside from the 2 hour chill time these cookies are a snap to make.   I promise you will love them!

Recipe from: The Busty Baker

Makes about 30 – 2 inch cookies

Ingredients:

1 ¼ cups all purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted
½ cup granulated sugar, plus more for rolling cookies
½ cup packed light brown sugar
1 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract

Directions:

1. In a small bowl, whisk together flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer, beat together butter, sugars, and peanut butter just until smooth. Add egg and vanilla and beat until combined. Add the flour mixture and mix just until the dough comes together.
3. Cover and refrigerate the dough for at least 2 hours or up to overnight. Remove the dough from refrigerator and let it come to room temperature.
4. With racks in the upper and lower thirds of the oven, preheat to 350F. Line two baking sheets with parchment or silicone baking mats. Pour about ¼ cup of granulated sugar in a small bowl.
5. Using a 1-inch cookie scoop or a heaping tablespoon, roll dough into 1-inch balls. Roll them in the granulated sugar and place on prepared cookie sheet 2 inches apart. Using the back tines of a fork, make a crosshatch pattern on each cookie, flattening it slightly.
6. Bake, rotating sheets halfway, until cookies begin to brown at the edges but centers still look slightly uncooked, 9 to 10 minutes. Cool cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ The Biggest Loser Salad and Dressing

Tuesday Cook Off ~ The Biggest Loser Salad and Dressing

Since I have been posting a lot of baking I decided to change it up a bit for this week.   This week I am featuring “The Biggest Loser” salad and dressing.   Now, the salad is really nothing different but the dressing is awesome.   It’s light and tangy and perfect for the summer.   My husband and I have been enjoying this dressing for about 2 months and I figured it was time to share.   I also believe the basil in the salad also gives it a nice favor.   We also add light feta cheese to our salad but it’s up to you.   This recipe is great for all those summer BBQ’s.

Ingredients: 

1 head of fresh lettuce 1/3 cup olive oil (for dressing)
1 cucumber 4 tbsp lemon juice (for dressing)
2 fresh in-season tomatoes 1 tsp honey (for dressing)
1/4 red onion salt and pepper, to taste
1 bunch fresh basil
Directions:
For the salad: wash and dry the lettuce. Tear it into bite-size pieces. Peel the cucumber and cut it into bite-sized bits. Wash the tomatoes and cut them into bite sized pieces. Peel the onion and slice it as thin as possible. Wash and chop the basil into large pieces.

In a large mixing bowl, combine the lettuce, cucumbers, tomatoes, onions and basil. Toss together so the ingredients are well mixed.

For the dressing: place the dressing ingredients in a container with a tight-fitting lid. Cover the container and shake vigorous.  Add the dressing to the salad, toss and serve immediately.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Avocado Salmon Cakes

Tuesday Cook Off ~ Avocado Salmon Cakes

As I was reading my March issue of Runner’s World magazine, I came across an awesome recipe.   At first I didn’t know if I would try it because it called for can pink salmon.   I usually like my salmon fresh.   Well, I was wrong!  This recipe was delicious.   Plus, it’s very easy to make with a lot of benefits.

Did you know that canned salmon is one of the richest sources of the omega 3 fast EPA and DHA.    These fats decrease heart-disease risk and improve bone strength, which may help runners (me) avoid stress fractures.  It’s also an excellent source of protein and vitamin D.

The Avocado Salmon Cakes are great as an appetizer or my husband and I love them as a light lunch on the weekend.  Whichever you choose, I promise if you like salmon you will not be disappointed.

Recipe from Runner’s World Magazine.

Yields 8 salmon cakes

Recipe:

Mix two 6-ounce cans pink salmon, 2 eggs, 1/2 cup bread crumbs, 1/3 cup milk, 1 shredded zucchini and 2 tsp. curry powder.  Stuff into 8 greased muffin cups.  Bake at 350 degrees for 25 minutes.  While the cakes are cooking prepare the avocado sauce.

In a food processor, puree 1 avocado, 1/2 cup plain yogurt, juice of 1 lime, 1 tsp. wasabi and 1/4 tsp. salt  Serve salmon cakes with avocado sauce.   Delicious!

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ The Best Blueberry Muffins

Tuesday Cook Off ~ The Best Blueberry Muffins

In our house blueberry muffins are a big request from my husband and my youngest son.   My husband likes them so much he will even make a box of Jiffy blueberry muffins on his own.  GROSS!!  Anyway, I came across this recipe that has a crumb topping.   I just love crumb toppings!  Well, I just had to give it a try.   Also, these blueberry muffins are made with Greek yogurt that really makes these muffins moist.  I promise if you like blueberry muffins, you will LOVE these!  Enjoy baking 🙂

Here is the recipe:

 Yield: 2 1/2 dozen standard muffins

Ingredients

For the Batter:
    • 4 eggs
    • 2 1/2 C sugar
    • 1 C canola oil
    • 1 tsp vanilla
    • 2 C plain traditional Greek yogurt (I’ve never tried using fat-free and don’t know how it works)
    • 4 C AP flour
    • 1 tsp kosher salt
    • 1 tsp baking soda
    • 3 C fresh or frozen blueberries tossed with 1 tbsp of flour just before adding to the batter
For the Crumb Topping:
  • 3/4 C brown sugar
  • 1 1/2 C AP flour
  • 1/2 C butter, cut into small pieces
  • 2 tsp ground cinnamon

Instructions

  1. Preheat oven to 375 degrees
  2. Make crumb topping by combining all ingredients in a bowl and pinching with your fingers until the butter is fully incorporated and it looks like coarse sand. Set aside.
  3. Combine the eggs, sugar, oil, and vanilla; mixing until smooth.
  4. In a separate bowl combine the flour, salt and baking soda.
  5. Alternately add 1/3 flour and 1/3 yogurt to the sugar mixture and repeat, stirring just slightly between each addition. The key to moist muffins is to keep the batter from becoming over mixed. Only mix until no dry spots remain- there will be lumps and that’s okay.
  6. Gently fold in the blueberries, mixing only until they are evenly distributed.
  7. Scoop batter into muffin tin until 2/3 full. Spoon 1 1/2-2 tbsp of crumb mixture on top of each muffin (it will look like a lot of crumbs).
  8. Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean with only moist crumbs.

Source of the recipe is heatherlikesfood.com
Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget to where to find great footie pajamastoddler pajamas and more, My Baby Pajamas

Tuesday Cook Off ~ Cilantro Thai Grilled Chicken

Tuesday Cook Off ~ Cilantro Thai Grilled Chicken

My family and I eat a lot of chicken.   So I am always looking for new ways to marinate chicken to grill.   We grill often here in Phoenix because the weather is nice plus it’s easy clean up.   I love that!  Not only do my family and I like chicken but we also love Thai food.  This recipe was simple and I mean simple.  It’s only 4 ingredients.   My husband absolutely loved the recipe and has asked for me to make it again already (I just made it on Saturday)!

Here is the recipe:

Cilantro Thai Grilled Chicken (serves 4)

2 garlic cloves, coarsely chopped
1/2 cup cilantro
2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
1 tablespoon toasted sesame oil

Place all the ingredients above in a food processor and process until smooth.

4 boneless skinless chicken breasts

Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

Source for recipe: Artsy-Foodie

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget to where to find great footie pajamastoddler pajamas and more, My Baby Pajamas

About Me:

Hello and welcome! I am a 40 something year old mom of two boys, living in Scottsdale, AZ with my husband Al. I started My Baby Pajamas in 2007 and have watched it grow and mature. I love to blog but am not much of a writer per say. I am a avid runner and love to compete in races. I like my yoga HOT and love to hike with my family and our pit bull mix dog, Chance. My favorite time is hanging with my family and cooking homemade dinners and hearing about everyone's day while my husband and I enjoy a glass of wine.

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