Cheesy Bacon Herb Cornbread Waffles

Some times it’s fun to switch things up and serve typical food in a non-typical way. Like that cornbread you’re planning on serving for Thanksgiving. A few extra minutes of prep & some minimal effort from you, takes you from Betty Crocker mix maker to Martha Stewart food creator. And the results? Buttery, crunchy waffles filling your bread basket Thanksgiving table’s bread basket.

 

Cheesy Bacon Herb Cornbread Waffles

1 3/4 cups buttermilk
2 eggs
5 tablespoons butter, melted and cooled OR 1/3 cup vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sage
1 teaspoon of thyme
1/2 c. finely grated cheddar cheese
1/2 c. chopped bacon (about 6 slices)

 

 

Begin by cooking your bacon in a skillet. While it is cooking mix together the liquid ingredients in a medium-sized bowl.  In a separate bowl, blend together the dry ingredients and the cheese. Then quickly and gently combine the bacon (along with the bacon grease) and the wet and dry ingredients.

Drop the batter by 1/3-cupfuls onto a hot waffle iron, and bake according to your waffle iron’s directions (mine took about 3 minutes).

To keep the waffles warm, lay them out on a baking sheet & keep them in the oven at the lowest temperature setting until you are ready to serve them.

Recipe Slightly Adapted from King Arthur

Turkey Table Menu

 Well we don’t host a big Thanksgiving (yet), the Mr. & I always like to prepare our own turkey feast together (usually the week before the actual holiday). I know you may now be viewing us as gluttonous pigs but we prefer to view it as celebrating the best holiday twice (obviously there is nothing better than a holiday centered around food….unless of course you celebrate it more than once!).

In case you’re like me and you wait until the absolute last-minute to do everything (including planning your holiday menu), I’ve rounded up some of my favorite Thanksgiving recipes below to help you plan out your turkey day menu.

Breakfast

Drinks

Appetizers

Turkey

Stuffing

Gravy

Bread

Sides

Dessert

Easy One-Bowl Banana Bread

One-Bowl Banana Bread via @runwaychef Let’s talk facts. Facts like “I hate bananas”.

One-Bowl Banana Bread via @runwaychef Or facts like “This is the easiest bread you will ever make (hi one-bowl!)”.

One-Bowl Banana Bread via @runwaychef And facts like, despite my hatred for bananas, I could eat this entire bread so fast I wouldn’t even have time to say “I hate bananas”.

One-Bowl Banana Bread via @runwaychef Clearly, whether you like bananas or not, you will love this banana bread! And that’s a fact Jack…..

One-Bowl Banana Bread
Easy banana bread made in one bowl
Write a review
Print
Prep Time
5 min
Cook Time
50 min
Total Time
1 hr
Prep Time
5 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 3-4 very ripe bananas, mashed
  2. 3/4 cup sugar (brown or white)
  3. 1 egg
  4. 1 1/2 cups all-purpose flour
  5. 1 teaspoon baking soda
  6. 1 teaspoon salt
  7. 1/4 cup unsalted butter
  8. Optional Add-Ins: 1/2 c. of chopped walnuts or chocolate chips, other dried fruits or nuts, or a dash of cinnamon
Instructions
  1. Preheat oven to 350 degrees. In a medium-sized microwavable bowl, melt the butter in the microwave.
  2. Mix in the bananas, the dry ingredients and lastly the egg. If you want any add-ins stir those in as well.
  3. Pour the batter into a greased loaf pan and bake for 40-50 minutes, or until golden brown on top and a knife inserted in comes out clean.
Runway Chef http://www.runwaychef.com/

Cinnamon Pull Apart Bread

You need to make this bread….like an hour ago……so you could be drenching your taste buds in warm, cinnamony, buttery, doughy goodness already.

I am looking at these picture realizing I most definitely made the wrong thing for dinner tonight (tuna fish salad….the migraine, 6 hours of sleep, and intense yoga sesh I had just completed left little room for cooking inspiration).

And you are probably looking at these pictures wondering how I could keep this deliciousness a secret for more than 5 minutes (Can I pretty please use the migraine excuse again??!!)

This makes a great fall/winter treat/snack/breakfast/lunch/dinner(don’t judge me!) and is something that will be enjoyed by anyone who likes cinnamon rolls (&& if you don’t like cinnamon rolls I don’t know if we can be friends), but without so much work.

 Thanksgiving breakfast anyone??!!

Cinnamon Pull Apart Bread
Slightly adapted from Macaroni and Cheesecake and Joy the Baker

2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
2 eggs
1 tsp vanilla
1/3 cup whole milk
1/4 cup water
Filling:
1 c. granulated sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
2 ounces butter, melted 
In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.
In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir until they are incorporated. (The dough can be very sticky and take a while to come together).  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  (Again, the dough will be sticky which is what you want).
Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour. (I like to just cover m bowl with a towel that has been soaked and then rinsed in very hot water. (The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.)
While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.
Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay, just make sure it stays in somewhat of a rectangular shape.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all (yes ALL…no skimping here) of the sugar and cinnamon mixture. 
Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.
Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  This is best served warm.
This bread is best served immediately, but if you do happen to have any left store it in plastic wrap at room temperature for no more then 3 days (don’t worry…it probably won’t make it past day one).

Brown Butter & Herb Whole Wheat Soda Bread

I promised you the recipe for this amazing bread that I served with  this pot of yumminess ….and I always follow up on a promise (Except for that one time, I promised to do the laundry but then The Real Housewives of New Jersey was just SO dramatic… well you get the idea)

This recipe jumped out at me when I was browsing one of my favorite blogs How Sweet It is…. and by this recipe I mean the words ‘Brown Butter’. Who could resist??!!

I also remembered something about no yeast, no kneading. Was it really possible to achieve this amount of warm, fluffy bread goodness without all the bread work?? Why, yes, indeed it is!

In fact, it was so good I forgot to take a picture after it was baked and just proceeded to rip off (there was no time to cut!) a delicious morsel.

OK really, my camera lost the pictures somehow (technology is not my forte!), forgetting to take a picture just sounded much better. However it is true that I was indeed too distracted by the warm, fresh out of the oven, brown butter bread to cut a piece and I did indeed just rip a bite off the loaf. So sue me. I know you will soon be doing the same thing!

Brown Butter & Herb Whole Wheat Soda Bread

Source: How Sweet It Is, slightly adapted from bon appetit
makes 2 circular loaves
1/4 cup (1/2 stick) of unsalted butter
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup old-fashioned oats
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cloves garlic, pressed or minced
1 teaspoon salt
1 teaspoon black pepper
1 3/4 cups buttermilk
Preheat oven to 375 degrees F. Heat the butter in a small saucepan over medium heat for about 3-5 minutes, stirring constantly. As soon as you see brown specks, remove from the heat and set aside.
Combine all the dry ingredients together in a large bowl. Pour in buttermilk and butter and stir together (dough will be fairly sticky, which is ok).
Set dough on a floured surface and knead for a few minutes until dough is silky and no longer sticky. Divide in half, and form into two equally shaped rounds. Place on an parchment lined sheet. Spray with a light coat of olive oil cooking spray and sprinkle with additional seasonings and black pepper if desired. 
Bake breads for 30-45 minutes, or until the top is golden brown and the middle is set (mine only took about 30 minutes). Let cool for 30 minutes, then enjoy!
Notes:
  • I used all whole wheat flour instead of a mix of flours
  • I was out of buttermilk so I instead used milk and added 2 tbsp. of vinegar.
  • You can also brush the top of the loaf with an egg white wash.
  • This recipe is easy to cut in half.