The Cheap Gourmet

Outrageous Bacon Buttermilk Belgian Waffle

If you crave dessert for breakfast, you'll love this Outrageous Bacon Buttermilk Belgian Waffle recipe. The past few weeks I've been experimenting with bacon recipes to submit in the Denny's/Foodbuzz BACONALIA challenge. Regardless of whether I win or not, I've had a blast playing with bacon. My kitchen has become so aromatic that my neighbors are calling wanting to sample my creations.

The following Outrageous Bacon Buttermilk Belgian Waffle recipe is made from a homemade batter that is slathered in organic creamy peanut butter and topped with brown sugar glazed bananas and homemade maple syrup whipped cream. Are you drooling yet?

I'm certain you could make this recipe using a boxed waffle or pancake mix. If so, I'd recommend using less water because the batter needs to be rather thick to accommodate the bacon slices. Before we get to the recipe, please note that this recipe is being submitted for competition to win prizes in the Denny's Foodbuzz BACONALIA challenge.

This recipe requires a bit of multi-tasking. Prepare the maple syrup whipped cream first and place in the fridge for about 20 minutes. Next, prepare the bacon and drain excess grease before preparing the waffle batter. While the waffles are cooking, prepare the glazed bananas.

OUTRAGEOUS BACON BUTTERMILK BELGIAN WAFFLE WITH PEANUT BUTTER, BROWN SUGAR GLAZED BANANAS AND HOMEMADE MAPLE SYRUP WHIPPED CREAM

HOMEMADE MAPLE SYRUP WHIPPED CREAM
Yield: 1 cup
Prep Time: 5 minutes
Chill Time: 15 to 20 minutes

INGREDIENTS:
1 cup Heavy Cream
1/4 cup Maple Syrup
1 teaspoon Vanilla Extract
1/2 teaspoon ground Nutmeg

DIRECTIONS:
1. Chill a medium size metal bowl in freezer for 5 to 10 minutes.
2. Remove bowl from freezer and add heavy cream.
3. Using a handheld mixer, beat cream on medium setting until it begins to thicken.
4. Add vanilla extract and nutmeg to maple syrup and gradually drizzle into cream while beating at medium-high speed until whipped cream is thick. Place in refrigerator until ready for use.

BACON
Yield: 4 servings
Prep Time: 10 to 15 minutes

INGREDIENTS:
12 slices thick Smoked Maple Bacon

DIRECTIONS:
1. Heat griddle or large skillet over medium-heat.
2. Place bacon slices on griddle and cook 5 to 7 minutes per side, or until golden brown and crispy.
3. Transfer bacon to paper towel lined plate to drain excess grease. Set aside.

BUTTERMILK BELIGAN WAFFLE MIX
Yield: 4 waffles
Prep Time: 15 minutes
Cook Time: 3 to 4 minutes per waffle

INGREDIENTS:
1 cup Cake Flour (can substitute with all-purpose or whole wheat, if desired)
1 Tbsp. granulated Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1 cup Buttermilk (shake well)
3 Tbsp. unsalted Butter, melted and cooled to room temperature
1 large Egg
1 Tbsp. vegetable oil for waffle iron

DIRECTIONS:
1. Lightly brush waffle iron with vegetable oil, then preheat to desired temperature. I prefer the high setting for golden brown, crispy waffles.
2. In a small mixing bowl, combine cake flour, sugar, baking powder, baking soda, and salt. Gently whisk ingredients until well incorporated.
3. In a medium mixing bowl, combine buttermilk, melted butter, and egg. Whisk until ingredients are incorporated.
4. Slowly add flour mixture to liquid ingredients and gently stir until combined. The batter will be lumpy and thick.
5. Pour 3/4- to 1-cup waffle mixture to hot griddle. Using a wooden spoon, spread mixture to edges.
6. Place 3 slices of bacon on top of mixture.

7. Gently close waffle maker top to prevent bacon breakage.
8. While waffles are cooking, start preparing brown sugar glazed bananas.
9. Remove waffles and transfer to serving plate. Cover with foil or place in warm oven until ready to eat.

BROWN SUGAR GLAZED BANANAS
Yield: 4 servings
Prep Time: 5 minutes

INGREDIENTS:
2 medium ripe Bananas
1 Tbsp. unsalted Butter
1/4 cup Dark Brown Sugar

DIRECTIONS:
1. Preheat a small skillet over medium heat.
2. Add butter and heat until melted.
3. Slice bananas into 1/2-inch diagonal slices.
4. Add to melted butter and cook until medium golden brown.

5. Add brown sugar and gently stir until bananas are coated.
6. Cook for 2 to 3 minutes, until brown sugar begins to bubble. Remove from heat.

BUILDING THE PERFECT BACON BUTTERMILK BELGIAN WAFFLE

1. Place Belgian waffle on serving plate.

2. Slather with 1 Tbsp. peanut butter (smooth or crunchy).

3. Top with 2 Tbsp. maple syrup whipped cream.

4. Top with 1/4 cup brown sugar glazed bananas.

5. Serve with a glass of cold milk or freshly squeezed orange juice.

If you love bacon you might also enjoy my recipe for Spicy Hot Chocolate Covered Bacon.

Perfect Pumpkin Pancakes Recipe

Pumpkin pancakes are a great way to start your day. Pumpkin is rich in vitamins, minerals and nutrients that can carry you through the day. These low-calorie pancakes are so flavorful that there is no need to add butter and syrup. They can be made in batches and frozen for later use. Simply prepare the following recipe, allow pancakes to cool, then store in an airtight container or wrap pancakes in plastic wrap and foil and place in the freezer for up to three months.

Perfect Pumpkin Pancakes
Serves 2

Preparation time: 15 minutes
Cooking time: 5 minutes
Ready in: 20 minutes

INGREDIENTS:

3 Eggs, whites only
1/2 cup Pumpkin purée
1 tablespoon Coconut oil
1/2 teaspoon pure Vanilla extract
2 tablespoons Coconut milk
1/3 cup Flaxseed meal
1 packet Truvia Natural Sweetener
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves, ground
1/4 teaspoon Baking powder
1/4 teaspoon Baking soda

DIRECTIONS:

1. In a medium bowl, lightly beat one egg white.
2. Blend in pumpkin, coconut oil, vanilla and coconut milk.
3. In a separate bowl, sift together all dry ingredients.
4. Combine wet and dry ingredients; mix well.
5. On a lightly greased skillet or fry pan, pour out about 1/3 cup of batter to make each pancake.
6. Cook for 2-3 minutes, until golden brown, then flip. Continue cooking for an additional 1-2 minutes.
7. Transfer to plates and serve immediately.

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French Toast Bread Pudding

Earlier today, I discovered French Toast Bread Pudding at Windy City Restaurant Hopper; a fabulous blog with amazing recipes! This blog has archives dating back to September 2006 and categories include appetizers, chicken, lobster, seafood, shrimp, wine pairings and more.

I think the thing I enjoy most about blogging is connecting with other passionate foodies who are eager and willing to share their secrets. I left a message at Windy City Restaurant Hopper and asked if I could post her French Toast Bread Pudding recipe. Robyn, the founder of the blog, contacted me within a few hours, granting me permission. Let's all give Robyn a round of applause and a great big THANK YOU! And, by all means, please stop by Windy City Restaurant Hopper and browse around. You'll be glad you did!

Please note the photograph below was "borrowed" from Windy City Restaurant Hopper. You can also obtain the recipe for French Toast Bread Pudding by clicking here.

French Toast Bread Pudding
Serves 6
Prep Time: 15-20 minutes
Bake Time: 40 minutes
*Requires overnight refrigeration before baking

Ingredients:
1 loaf French bread (13 to 16 ounces)
8 large Eggs
2 cups Half-and-Half
1 cup Milk
2 tablespoons granulated Sugar
1 teaspoon Vanilla extract
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup, if desired

Directions:

• Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs).
• Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
• In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
• Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.
• Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees Fahrenheit.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup, if desired.

Praline Topping:

1/2 pound (2 sticks) Butter
1 cup packed light Brown Sugar
1 cup chopped Pecans
2 tablespoons light Corn Syrup
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg

Banana Bread with Chocolate Chips Recipe

There's nothing better than banana bread with chocolate chips on a cold winter morning. This easy-to-prepare recipe is the perfect choice for Christmas morning breakfast, holiday brunch or any holiday celebration. Chocolate Chip Banana Bread makes a fantastic gift for teachers, mail carriers, neighbors, co-workers, family and friends. Simply wrap individual loaves in colored plastic wrap, tie with ribbon, stick on a festive bow and voila!, you'll have a gift everyone will enjoy!

Banana Bread with Chocolate chips pairs well with a cold glass of chocolate milk or a cup of steamy Milk Chocolate Hot Cocoa . For an exotic flavor, try SBS Teas Chocolate Flame Chai or Winter Frost coffee, a delicious hazelnut coffee rolled in white cocoa powder. Now is the perfect time to indulge in Winter Frost coffee, as SBS is offering a 10% discount during the month of December.

To obtain more servings and offer guests "finger food", slice the banana bread in half lengthwise, then cut each half into 1-inch slices. Serve plain, top with ice cream or whipped cream, or slather on a layer of peanut butter and put two slices together to create a decadent chocolate chip peanut butter banana sandwich. Yum-O!

Banana Bread with Chocolate Chips
Yields: 2 loaves
Prep Time: 15 minutes
Bake Time: 45 to 50 minutes

Ingredients:

2 cups unbleached all-purpose Flour
1 cup granulated Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 cup ripe Bananas, mashed (about 3 small or 2 medium)
1/2 cup shortening or solid Coconut oil (Coconut oil will add a rich coconut flavor)
2 Eggs
1 cup semi-sweet Chocolate Chips
1/2 cup Pecans or Walnuts, chopped

Directions:

• Heat oven to 350 degrees Fahrenheit.
• Grease bottom only of two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans.
• In large mixing bowl combine all ingredients except chocolate chips and nuts.
• Blend ingredients well using a hand-held electric mixer set on medium speed.
• Stir in chocolate chips and nuts.
• Pour into prepared loaf pans.
• Bake 45 to 50 minutes or until wooden toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pans and transfer to cooling rack to cool completely.

Banana Spice Loaf Cake

Personally, I love banana spice loaf cake more than just about any type of dessert. They are easy to prepare and can be served with nearly any meal. Loaf cakes make a terrific snack or stand-alone dessert. They can be topped with ice cream, whipped cream, berries or fruit toppings. You can add fruits, veggies, nuts, flavored syrups and liqueurs. In essence, loaf cakes are probably the most versatile dessert on the planet.

The following Banana Spice Loaf Cake was developed by me when I worked at a famous Country Club. We would cut it into thin slices, slather one slice with a delicious cream cheese spread and place another slice on top. Then, we would cut the loaf cake "sandwich" diagonally to create four triangles. This technique makes the perfect appetizer or bite-size snack.

Banana Spice Loaf Cake

Yields: 3 loaves
Prep Time: 15 minutes
Bake Time: 1 hour, 30 minutes

Ingredients:

6 very ripe Bananas
1/4 cup Extra Virgin Olive Oil
1/4 cup Applesauce
1/2 cup Butter, unsalted
2 cups Sugar
4 Eggs
3 cups Whole Wheat Flour
2 teaspoons Baking Soda
1 Tablespoon ground Cinnamon
1 teaspoon ground Cloves
1/2 teaspoon Salt
1-1/2 cups Golden Raisins, Raisins or Currants
1-1/2 cups Pecans, Walnuts, Almonds or Hazelnuts, chopped

Directions:

• Preheat oven to 250 degrees Fahrenheit.
• Lightly grease 3 loaf pans with butter.
• In a medium bowl, mash bananas with a fork, then add olive oil and applesauce. There is no need to mix ingredients. Set aside while making cake batter.
• In a large mixing bowl, cream butter and sugar using electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition.
• Stir in banana mixture and mix well.
• Combine dry ingredients in a separate bowl. Add to banana mixture.
• Stir in raisins and nuts and mix thoroughly.
• Pour mixture into loaf pans and place in oven.
• Loaf cake is finished when a toothpick inserted in the middle of the cake comes out clean.
• Cool on baking rack for 15-20 minutes.

You can leave the loaves in the pans, or remove them and transfer them to a serving plate. Run a knife along the edges of the pan to loosen cake. To freeze, double wrap cakes in plastic wrap, then wrap in aluminum foil. Cakes can be frozen for up to 3 months. To retain freshness, always cover cake in plastic wrap, waxed paper or store in airtight container.

Banana Spice Loaf Cake makes a great holiday gift. Wrap in colored plastic wrap and tie with festive colored ribbons. Write the recipe on an index card and insert inside the recipient's holiday card. They'll love you for it!

Sweet Cream Cheese Spread

Yield: 1 cup
Prep Time: 5 minutes

Ingredients:

1 (8-ounce) package Cream Cheese, room temperature
3 Tablespoons Confectioner's Sugar
1 teaspoon Vanilla extract

Directions:

• In a small mixing bowl, combine all ingredients together.
• Using an electric mixer on medium speed, beat ingredients until well-incorporated and creamy.
• Cover and store in refrigerator until needed.

If you're using this spread on loaf cakes, let it warm up a bit before trying to spread it. Otherwise, the bread slices will crumble. Leftover cream filled loaf bread sandwiches need to be refrigerated.

Pumpkin Bread with Cranberries and Almonds

Pumpkin Bread with Cranberries and Almonds
Yield: 1 loaf
Prep Time: 15 minutes
Bake Time: 1 hour, 10 minutes

Ingredients:

2 cups Whole Wheat Flour (or all-purpose white)
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/4 tsp Ginger, ground
1/4 tsp Cloves, ground
1 teaspoon Baking Powder
3/4 teaspoon Sea Salt
1/2 teaspoon Baking Soda
6 tablespoons (3/4 stick) unsalted Butter, room temperature
1 cup plus 1 tablespoon Sugar
2 large Eggs
1 cup Pumpkin, canned, solid pack
1 teaspoon vanilla extract
2/3 cup Buttermilk
1/2 cup dried sweetened Cranberries
1/2 cup coarsely chopped unsalted Almonds

Directions:

1. Preheat oven to 350° Fahrenheit.
2. Butter 9x5x3-inch loaf pan. Line bottom and long sides with waxed or parchment paper.
3. In medium bowl, whisk flour, spices, baking powder, salt, and baking soda until blended. Set aside.
4. Using electric mixer, beat butter in large bowl until fluffy.
5. Gradually add 1 cup sugar, beating until blended.
6. Beat in eggs, one at a time.
7. Add pumpkin and vanilla; beat on medium-low speed until ingredients are well incorporated.
8. Slowly add one-third of of dry ingredients and one-third of buttermilk into pumpkin mix. Repeat two more times.
9. Fold in cranberries and almonds.
10. Pour batter into loaf pan.
11. Sprinkle with 1 Tablespoon sugar, if desired. 
12. Place loaf pan in oven and bake until toothpick inserted into center comes out clean; about 1 hour and 10 minutes.
13. Cool bread in pan on baking rack for 15 minutes.
14. Cut bread at short ends of pan to loosen. Turn bread out onto rack; peel off waxed paper.
15. Cool completely before serving.

*Pumpkin Bread with Cranberries and Almonds can be made up to two days in advance. Securely wrap loaf in plastic wrap and store in cool, dry area. Bread can be frozen up to 3 months if wrapped in plastic wrap, then a layer of foil. Let thaw at room temperature.

Need an Energy Boost in the Morning?

Are you in need of an energy boost in the morning? Instead of reaching for that pot of coffee, make yourself a bowl of Blueberry Oatmeal Energize instead. This recipe is provided by Viveca-Stone Berry, founder of FatigueBeGone.com and author of "Fatigue Be Gone Jumpstart eGuide".

If you're feeling tired all the time and/or suffer from insomnia, you should check out Ms. Stone-Berry's guide. For less than the cost of a fatigue-causing lunch, Fatigue Be Gone Jumpstart eGuide can literally change your life. That's what it did for me.

Thanks to the information tucked in the pages of this guide my doctor was able to get to the bottom on the cause of my chronic fatigue. It's called adrenal fatigue and it affects nearly 80 percent of Americans. You can learn all about adrenal fatigue by visiting www.FatigueBeGone.com.

Blueberry Oatmeal Energize Recipe

15-20 Fresh, Frozen or Dried Blueberries
One serving of cooked Oatmeal
2 Tablespoons Flax Seeds
1 Tablespoon Wheat Germ
Itsy bitsy crunchy Apple slices
Slivered Almonds
Teaspoon of Cinnamon
Add 2 Tablespoons of Milk (soy, rice or almond are preferred)

You can use any type of oatmeal that you like. If you're in a hurry, you might prefer the quick and easy microwavable oatmeal. My personal favorite is rolled oats, also known as old-fashioned oats. They take about 15 minutes to cook, but I think they are more flavorful than quick-cooking or instant oats.

Once you try Blueberry Oatmeal Energize, stop by and let us know how you like it and the energy boost you experienced.

Oatmeal Pancakes Recipe

Oatmeal Pancakes Recipe

Just because you have a passion for food, doesn't mean you can't stay fit. As we've discussed before, gourmet food can be healthy and provide your body with the necessary fuel to get you through the day. If you're interested in staying healthy while enjoying food, check out Warrior Fitness World.

There's a wealth of information presented on the topics of exercise, diet, and health. You'll also find a Forum where you can connect with like-minded people. 

Oatmeal Pancakes

 

photo: Courtesy of eHow.com

Founder of Warrior Fitness World, Akanke Birmingham, is a personal trainer in Atlanta. She is drop-dead gorgeous and has the physique we all desire. I'm jealous! She shares her recipe for Oatmeal Pancakes that look quite delicious and I'm definitely going to give them a try.

What's unique about these oatmeal pancakes is they provide a great deal of protein. She shows you exactly how to make them in her easy-to-follow cooking video. Click here to learn how to make these protein powerhouse pancakes.

Blueberry Buttermilk Coffeecake Recipe

Below is my all-time favorite Blueberry Buttermilk Coffeecake Recipe. This recipe was developed by me when I worked as a prep chef at a health food store. I haven't made it recently, so I don't have a picture of it. I have a feeling I'll be making it soon and will post a photo asap. In the meantime, trust me when I say this is a really yummy coffeecake and relatively healthy as well!

Blueberry Buttermilk Coffeecake Recipe
Serves 12
Prep Time: 20 minutes
Bake Time: 50 minutes

Ingredients:
1 cup whole wheat flour
1 cup unbleached white flour
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 cups fresh or frozen blueberries, rinsed and drained
3/4 cup honey or maple syrup
1 egg plus 3 egg whites
1/4 cup sunflower oil
1/3 cup pureed pitted prunes
3/4 cup buttermilk or soy milk
1/2 cup mashed banana
2 Tablespoons chopped walnuts
1/3 cup Turbinado sugar (or use brown sugar)

Directions:

• Preheat oven to 350 degrees Fahrenheit. Lightly oil a 13x9-inch baking dish or spray with nonstick cooking spray.
• In a large bowl, sift together the flours, baking powder, baking soda and salt. Fold in the blueberries.
• In another bowl, whisk together the honey or maple syrup, egg and egg whites, oil, prunes, buttermilk or soy milk, and banana.
• Combine the contents of both bowls, mixing briefly, than pour the batter into the baking dish. Smooth the top of the batter with a spatula. Sprinkle with walnuts and brown sugar.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the coffeecake comes out clean.
• Let cool and serve.