Ultimate Chocolate Chip Buttermilk Waffles with Caramelized Bananas

Sweet and fluffy buttermilk waffles are topped with plenty of my favorite things…including caramelized bananas… to make my ultimate waffles!

Ultimate Chocolate Chip Waffles with Caramelized Bananas | thepajamachef.com

How about a yummy breakfast for Monday morning? These waffles are my ULTIMATE breakfast, you guys. Seriously. They’re light and fluffy and full of my favorite flavors: chocolate and coconut. But they don’t stop there. No, they’re topped with sweet brown sugar caramelized bananas, peanut butter, maple syrup, more chocolate chips, and creamy vanilla yogurt [though if you're a whipped cream fan, that would probably suit you better]. See? Yum!

Ultimate Chocolate Chip Waffles with Caramelized Bananas | thepajamachef.com

Before making these waffles, I had never caramelized bananas before, but now that I know how to do it, I probably will never stop. It’s crazy how something so easy can totally transform something I love into something I love even more! And it was super fast to do, too. I realize by saying that it means I probably didn’t use the right technique, but they tasted good… so, oh well! :) Breakfast of champions, right here! Enjoy your day. :)

one year ago: Creamy Shells and Yogurt
two years ago: Strawberry Muffins
three years ago: Watermelon Coolers
four years ago: Brown Sugar Bacon Twists

Ultimate Chocolate Chip Buttermilk Waffles with Caramelized Bananas

  • Servings: 2-3
  • Time: 30 mins
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Ingredients:

for waffles [adapted from allrecipes.com]

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour [can use white whole wheat or more all-purpose flour]
  • 1 tablespoon sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk [can use 1 tablespoon lemon juice/vinegar + enough milk to fill 1 cup]
  • 1/4 cup milk [can use half and half or heavy cream]
  • 3 tablespoons butter, melted
  • 2 eggs
  • 1/2 teaspoon coconut extract [can use vanilla or almond extract]
  • mini chocolate chips
  • peanut butter, vanilla yogurt, maple syrup, additional mini chocolate chips

for bananas [from Food.com]

  • 2 teaspoons butter or oil
  • 2-3 tablespoons sugar
  • 2 bananas, sliced into coins [bananas shouldn't be too soft/ripe to begin with]
  • cinnamon

Directions:

Preheat waffle iron.

In a large bowl, stir together flours, sugar, baking powder, and baking soda. In a smaller bowl, whisk together milks, butter, eggs, and coconut extract. Pour the liquid ingredients into the dry ingredients gradually, carefully whisking together.

Spoon batter into hot waffle iron. About 1/3 cup is right for my waffle iron. Top batter with about a tablespoon of mini chocolate chips, then cook until steam isn’t coming out of the waffle iron and the waffle is golden brown.

Continue cooking until batter is gone; this should be about 6 waffles.

While waffles are cooking, prepare bananas. Heat butter in a small skillet set over medium heat. Sprinkle sugar on a small plate or bowl and roll bananas in sugar until coated. Place bananas in hot skillet and sprinkle with cinnamon. Cook for a minute or so until golden brown. Flip and sprinkle other side with cinnamon, then cook for another minute and remove from heat.

Top waffles with peanut butter, vanilla yogurt, bananas, and mini chocolate chips or other toppings as desired.

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Menu Plan

Menu Plan | thepajamachef.com

Week of August 11

Monday: zucchini lasagna roll-ups
Tuesday: Mexican Cornbread Pot Pie – using leftover carnitas instead of chicken!
Wednesday: leftovers
Thursday: chicken & veggie stir fry with thai peanut sauce over rice
Friday: cajun seasoned fish
Saturday: out to eat
Sunday: frittata/breakfast for dinner/popcorn – whatever easy meal sounds good then

Baked Cauli-Tots [Two Ways]

These cauli-tots are cheesy and crunchy, the perfect appetizer or side dish! Make them with cauliflower and add in some yellow squash or zucchini if desired! 

Baked Cauli-Tots [Two Ways] | thepajamachef.com

Before last month, I don’t think I have ever purchased a head of cauliflower in my life. I eat it, sure. It was a constant staple in the holiday vegetable tray throughout my childhood. If it’s on a salad bar, I’ll have some. If it’s in the mixed veggies of the day at a restaurant, same deal. But I don’t really buy it. Oh wait! I have purchased cauliflower once, to make fakeout alfredo sauce. Ben wasn’t fooled–this recipe is much better. But anyways, you get the gist. Cauliflower and I aren’t BFFs, not really. More like acquaintances of convenience or chance. Until NOW [mwahahaha, sorry Benjamin].

Baked Cauli-Tots [Two Ways] | thepajamachef.com

I’m not sure what convinced me to buy cauliflower this time, except that it was on sale. After much deliberation about what to make, I was in the kitchen whipping up these cute little tots. They are cheesy with the perfect crunchy shell. Since my initial foray into caul-tot making, I’ve messed around with the recipe a bit, adding some fresh herbs and even subbing out some of the cauliflower for yellow squash or zucchini. These little tots are addictive and are a great way to sneak in some extra veggies to a meal!

Baked Cauli-Tots [Two Ways] | thepajamachef.com

I can’t wait to experiment with more flavor combos with these tots… different cheeses, different herbs, different spices… I can’t wait! #sendhelptoBen Apparently, they freeze well too, but my batches haven’t lasted long enough to try that! My leftovers made an excellent lunch. Hope you enjoy!

one year ago: Quinoa Black Bean Burritos with Southwest Sauce
two years ago: Summery Squash and Chicken Lasagna
three years ago: Kale Frittata for Two
four years ago: Jambalaya 

Baked Cauli-Tots Two Ways

  • Servings: 2-4
  • Time: 30 minutes
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adapted from Cupcakes and Kale Chips

Ingredients:

  • 3 cups packed shredded cauliflower, water squeezed out with a kitchen towel [I use the shredding blade on my food processor. You can use the stems as well as florets.] – this is about half a head of cauliflower
    • If desired, you can make these squash-cauli tots by REDUCING the shredded cauliflower to 2 1/2 cups and ADDING 1 small shredded yellow squash or zucchini, water squeezed out with a kitchen towel [approximately 1 1/4 cups squash]
  • 1 cup shredded sharp cheddar cheese
  • 1 egg
  • 1/4 cup cornmeal
    • If squash or zucchini is added, increase the cornmeal to 1/3 cup
  • generous amount of freshly ground black pepper
  • 1 teaspoon ground mustard
  • 1/4 cup chopped fresh herbs, optional [I used Thai basil and oregano]
  • dipping sauce, as desired – this homemade Chick-Fil-A sauce is great!

Directions:

Preheat oven to 400 degrees F. Spray two mini muffin pans with cooking spray.

In a large bowl, stir together cauliflower, squash [if using], cheese, egg, cornmeal, pepper, mustard, and herbs [if using]. Spoon into prepared muffin tins, pressing mixture down firmly.

Bake for 15-20 minutes until crisp along the edges and golden brown on top.

Serve with dipping sauces as desired. We like honey mustard or bbq sauce best.

Linked up with Weekend Potluck.

Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce

These baked chicken nuggets and homemade honey mustard sauce are an easy way to satisfy fast food cravings at home!

Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce | thepajamachef.com

Even though I love salads, vegetables, and all sorts of healthy goodness, as well as eating at local restaurants, sometimes fast food just sounds SO good. Do you know what I mean? I rarely indulge, except on road trips or nights that I really really have no desire to cook and we have no leftovers. [This is super rare.] To be completely honest, the health aspect is only part of the reason I don’t indulge that often. It’s the cost. It just seems ridiculous to me to spend $7+ on a “good” fast food meal… especially keeping in mind what fast food is really made of. So what to do, what to do. Make my own fast food, of course! Chicken nuggets and chicken tenders are my absolute fave. Always have been, always will be.

Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce | thepajamachef.com

True, it takes longer. And it’s not exactly like what you’d get at a fast food place. But seriously… if it’s just the crunch of chicken and the endless vats of dipping sauce that you desire, this will be well worth it! I’m not going to lie; these chicken nuggets aren’t healthy. They’re baked, not fried, so there is some redeeming qualities to them, but healthy they are not. Their breading is held on by an unexpected blend of balsamic vinegar and honey, a combination that’s sweet and savory all at once!

Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce | thepajamachef.com

Though you can dip these chicken nuggets in whatever sauce you like–ketchup, BBQ sauce, mustard… might I suggest this homemade Chick-Fil-A sauce? Before seeing this recipe I didn’t realize that Chick-Fil-A had their own special sauce besides their honey mustard, so I can’t vouch for the authenticity of this recipe. I can speak for the taste though–it’s amazingly, utterly, wonderfully delicious! So next time you have a craving for fast food, why not make some at home? I bet you have most of these ingredients in your pantry and fridge right now! I know I do. :) Enjoy!

Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce | thepajamachef.com

one year ago: Double Chocolate Banana Muffins
two years ago: Pesto Potato Salad
three years ago: Salmon with Lemon, Tarragon, and Garlic Sauce
four years ago:  Summer Mexican Soup

Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce

  • Servings: 4-5
  • Time: 45 minutes
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from Macaroni and Cheesecake

Ingredients:

for chicken nuggets

  • 1/2 cup honey
  • 2 tablespoons balsamic vinegar
  • 1 1/2 cups bread crumbs, Panko if possible – if regular bread crumbs you may want to toast in a dry skillet for a few minutes until golden brown
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces

for Chick-Fil-A sauce

  • 1/2 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon lemon juice
  • 2 tablespoons honey
  • 1 tablespoon BBQ sauce

Directions:

Line a large sheet pan with foil and lightly grease with cooking spray. Preheat oven to 375 degrees F.

In a shallow bowl, whisk together honey and balsamic vinegar. Place bread crumbs in another shallow bowl. Roll chicken in honey then dip in bread crumbs, being sure to coat each side. Place on prepared pan and repeat until all chicken is used. Bake for 30 minutes or until cooked through.

After chicken is in the oven, whisk together all ingredients for the sauce in a small bowl. Cover and refrigerate while chicken cooks, about 30 minutes, to allow flavors to marry.

Serve chicken nuggets with sauce, ketchup, etc. Extra sauce will keep in the refrigerator for a couple weeks.

SRC: Chocolate Cream Filled Cupcakes

These chocolate cupcakes are filled with sweet cream and topped with an easy chocolate frosting. They’re like your favorite storebought snack cakes, but homemade! 

Chocolate Cream Filled Cupcakes | thepajamachef.com

Ready for another installment of the Secret Recipe Club? I hope so, cause that’s what you’re getting! :) This month I made you some yummy cupcakes, courtesy of Micha at Cookin’ Mimi. Micha has a blog full of easy and delicious family-friendly recipes. Totally my style of cooking! Micha has been cooking with her family her whole life, and even got a pasta maker for a birthday gift around ages 13 or 14. How cool! I wish I lived nearby to borrow it, haha. After perusing her blog, I narrowed my recipe selection down to two things: these cupcakes and salmon burgers. I bought ingredients and planned to make them both, but life happened and these cupcakes are the only thing I’ve had a chance to make yet. Hope you don’t mind! Those burgers look great and I will make them soon. :)

I decided to make these cupcakes first because I was in a chocolately sort of mood, and I needed a dessert for a few events. I love being able to multitask recipes, huh? [And contrary to popular stereotypes about women, we aren't all always chocoaholics. I sure am not!] Micha’s original recipe made a chocolate cream filled cake, not cupcakes. But her post was all about these being a take on Little Debbie snack cakes so I thought that turning her cake into cupcakes would be totally appropriate! And don’t they look fun?

Chocolate Cream Filled Cupcakes | thepajamachef.com

Since these filled cupcakes require making the cake itself, filling, AND frosting, it seems like a lot of steps. However, it’s really not as bad as it sounds. Spread this out over a leisurely morning and you’ve got a great dessert by lunch. The cake is moist, fluffy, and not overwhelmingly sweet–the perfect balance to the sweet cream filling and rich chocolatey frosting. I think this cake recipe will be one to make again and again, especially because it doesn’t use eggs. A great recipe for allergies! When making the filling I had to add some powdered sugar to make it hold together for spooning into the cupcake. I suspect that it wouldn’t have been necessary had it been cooler outside, or if I was just spreading the filling in between two layers of a cake. Oh, and in case you’re wondering… the spoons are in the dish with the cupcakes above to prevent them from bumping into each other on the drive to work. Pretty clever, if I do say so myself. Why buy a cupcake holder if you can DIY it, right? Enjoy! Thanks, Micha for a great recipe!

one year ago: Churro Cheesecake Bars 
two years ago: Chocolate Zucchini Muffins
three years ago: Crockpot Santa Fe Chicken
four years ago: Potato Soup

Chocolate Cream Filled Cupcakes

  • Servings: 36 cupcakes
  • Time: 3 hours
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from Cooking Mimi

Ingredients:

for cupcakes

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 6 tablespoons cocoa powder
  • 2 teaspoons baking soda
  • 3/4 cup canola oil
  • 2 tablespoons vinegar
  • 2 cups water

for filling

  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup powdered sugar, optional

for frosting

  • 1/2 cup butter, melted
  • 2/3 cup cocoa powder
  • 1 teaspoon vanilla
  • up to 3 cups powdered sugar
  • up to 1/3 cup milk

Directions:

Preheat oven to 350 degrees F. Line 36 muffin cups with paper liners or grease tins with cooking spray.

In a large bowl, stir together dry ingredients: flour, sugar, cocoa powder, and baking soda. Add oil, vinegar, vanilla, and water and whisk until just combined. Fill muffin cups 2/3 of the way full, then bake for 15-18 minutes or until a toothpick inserted in the center of a muffin cup comes out clean. Cool in pan for about 10 minutes before removing to a cooling rack.

While cupcakes cool, make the filling. In a small saucepan, whisk together flour and milk. Cook over medium-low heat until thick, constantly stirring. Pour into the bowl of a stand mixer to cool. When completely cool, add butter, vanilla, and sugar. Beat on high for 5 minutes until light and fluffy. If desired, add up to 1 cup powdered sugar to thicken.

When cupcakes are cool, use a sharp knife to cut circle from the top of the cupcake, angling down to cut out a cone shaped piece. Spoon [or pipe in using a pastry bag] about 1 tablespoon of filling in the hole, then replace the bit of removed cake. Repeat until all cupcakes are filled.

To make the frosting, place butter and cocoa powder in the bowl of a stand mixer. Whisk on medium until combined, then alternate adding milk and powdered sugar until desired consistency is reached. Stir in vanilla, then frost cupcakes.

On warm days, you may want to store in the refrigerator until ready to serve so the filling doesn’t melt.

Be sure to check out the other recipes from the SRC here: