The Baker Upstairs: April 2022

4.15.2022

Honey Cornbread Waffles

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These honey cornbread waffles are made with simple ingredients, and so delicious! They're a fun and tasty twist on waffles for breakfast!
These honey cornbread waffles are made with simple ingredients, and so delicious! They're a fun and tasty twist on waffles for breakfast!
Hi friends! I'm continuing my week of delicious waffle recipes with these lovely honey cornbread waffles. They're easy and simple to make, using ingredients I always have on hand, and they taste totally delicious. They're wonderful as is (with maybe a little butter and syrup) for breakfast, but they also make a fun and unique side for chili or soups. They're crisp on the outside, light and fluffy in the middle, and all-around fantastic!
These honey cornbread waffles are made with simple ingredients, and so delicious! They're a fun and tasty twist on waffles for breakfast!
I used this mini honeycomb waffle maker to make mine, but you can definitely make these in a standard waffle maker or Belgian waffle maker. The batter is so simple and quick to mix together, and only takes a few minutes to make. If you're using a mini waffle maker, it helps to have more than one waffle maker to speed things up. This recipe makes a ton (I think I ended up with a little over three dozen mini waffles!) so you can definitely cut it in half if you don't need quite so many. The mini waffles freeze well and are easy to reheat in the toaster, so they're great for making ahead of time and stocking the freezer. These honey cornbread waffles are a delicious and fun way to add some variety to breakfast time!
These honey cornbread waffles are made with simple ingredients, and so delicious! They're a fun and tasty twist on waffles for breakfast!
Honey Cornbread Waffles

1 1/2 cups flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 eggs
1/4 cup honey
1/4 cup canola oil
1 teaspoon vanilla

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a small bowl, whisk together the buttermilk, eggs, honey, canola oil, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined (a few small lumps are okay). Let the batter rest for five minutes. Preheat the waffle iron. Cook the waffles according to your waffle maker's directions. (For my mini waffle maker, 1/4 cup of batter cooked for 3-4 minutes was perfect.)

adapted from Bless This Mess
These honey cornbread waffles are made with simple ingredients, and so delicious! They're a fun and tasty twist on waffles for breakfast!

4.12.2022

Homemade Eggo Waffles

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These homemade Eggo waffles are so easy to make and taste way better than store-bought!
These homemade Eggo waffles are so easy to make and taste way better than store-bought!
I know I've posted about them several times before, but I'm still totally obsessed with my mini waffle makers! (I'm also aware of how ridiculous it is that "waffle makers" is plural, but three waffle makers make it so much quicker to make a boatload of waffles. Ha!) Since I bought the waffle makers, we haven't purchased any store-bought waffles, which is pretty amazing considering that they used to be a staple in my kids' diet. I totally love the convenience of frozen waffles, but they taste so much better when they're homemade!

These homemade Eggo waffles are so light and fluffy, with crisp edges and the perfect waffle flavor. The mini size makes them perfect for slipping into the toaster in the morning. (If you don't have a mini waffle maker, you can definitely make them on a regular size waffle maker, but the mini size works great for my kiddos.) The batch makes about 20 mini waffles, so it's easy to stock the freezer with them. I just make all of the waffles, flash freeze them for about an hour on cookie sheets, and then stack them in plastic bread bags and store them in the freezer. With less than an hour of hands on time, my kids have an easy breakfast on hand for two weeks' worth of school days. Sweet!
These homemade Eggo waffles are so easy to make and taste way better than store-bought!
If you're using a mini waffle maker, a little less than 1/4 cup of batter will work great. Be careful not to overfill the waffle maker or it will drip down the sides! (For my regular size Belgian waffle maker, I use 1 cup of batter per waffle, and get about 4 waffles from the batch). The waffles will cook to golden brown in about 3-4 minutes. I use a fork to lift them from the waffle maker and transfer them to a cooling rack so they don't get soggy. These homemade Eggo waffles are so simple and delicious, and perfect for an easy make-ahead breakfast!
These homemade Eggo waffles are so easy to make and taste way better than store-bought!
Homemade Eggo Waffles

1/2 cup butter, cut into pieces
1 3/4 cups buttermilk
1 teaspoon vanilla
2 eggs
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar

Add the butter and buttermilk to a small bowl or measuring cup, and heat in the microwave for one minute and thirty seconds, or until the butter is melted. Whisk in the vanilla and set aside. In a large bowl, beat the eggs until fluffy. Add the buttermilk mixture and stir to combine. Add the flour, baking powder, salt, and sugar, and mix until just combined (small lumps are okay). Let sit five minutes. While the batter is resting, preheat your mini waffle iron. Add a little less than 1/4 cup of batter to the waffle iron and cook 3-4 minutes, or until golden brown.
These homemade Eggo waffles are so easy to make and taste way better than store-bought!

4.08.2022

Brown Butter Banana Bread

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This brown butter banana bread is the best banana bread you'll ever make! It has the perfect flavor and texture, and is incredibly delicious!
When it comes to comfort food baked goods, it seems like banana bread is pretty near the top of the list! Just the smell of it is so warm and comforting, and reminds me of home (which is funny, because I don't remember my mom making banana bread very often when I was growing up). Every time my kids get home from school and smell banana bread in the air, they are totally thrilled! I don't know anyone who doesn't love banana bread. It's the best! 

I have a great banana bread recipe that I've been baking for years, and I love it, but I thought it would be fun to make a slightly more sophisticated version with some brown butter and sea salt. This brown butter banana bread is unbelievably delicious, and doesn't take much more time than the standard banana bread recipe. But the brown butter adds such a rich and delicious flavor to it, and makes it extra special!
I'm a huge fan of the combination of sea salt and brown butter, so I sprinkled a little extra flaky sea salt on top of the loaf before baking, but that's totally optional depending on your tastes. This banana bread will keep well for 2-3 days after baking (I usually just wrap the loaf in foil to keep it fresh). It makes fantastic French toast, but is pretty perfect just as it is. It's great as a breakfast, snack, or dessert. This brown butter banana bread is the perfect way to take your banana bread to the next level!
Brown Butter Banana Bread

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup buttermilk
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3 overripe bananas, mashed
flaky sea salt (optional)

Preheat the oven to 325. Line a 9 x 5 loaf pan with parchment, spray with cooking spray, and set aside. To brown the butter, add it to a saucepan and melt it over medium heat, whisking frequently. After the butter begins to foam, watch it carefully and continue whisking until the butter begins to brown. Immediately remove from heat and transfer to a mixing bowl or the bowl of a stand mixer to prevent burning. Add the sugar to the bowl and mix until combined. Add the eggs, vanilla, and buttermilk, and mix until smooth. Add the flour, salt, baking soda, and baking powder, and mix until just combined. Fold in the mashed bananas and pour into the prepared loaf pan. Sprinkle with the flaky sea salt. Bake 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

4.06.2022

Instant Pot Potato Salad

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This Instant Pot potato salad is so easy to make, and so delicious! It's perfect for all of your summer gatherings!
This Instant Pot potato salad is so easy to make, and so delicious! It's perfect for all of your summer gatherings!
Raise your hand if you love potato salad as much as I do! I generally don't make a lot of side dishes (we usually just have fresh fruit and fresh or sautéed vegetables with our main course for dinner) but potato salad is one of my favorite side dishes to make all through the summer. It's easy to make in advance and serve with grilled chicken, sausages, burgers, salmon - you name it! The only thing I haven't liked about it in the past is heating up the kitchen by boiling the potatoes (which is the way my mom has always made it). By using the Instant Pot instead, I can avoid a hot steamy kitchen and have potato salad in way less time. It's a win all around!

I've used both russet potatoes and red potatoes for this recipe lots of times, and they both work well! If I'm using red potatoes, I don't even bother to peel them, I just cut them into pieces and toss them in the pot. I love that the eggs cook right in the same pot with the potatoes, which makes it all super easy! I love olives and celery in my potato salad, but feel free to leave out either or both if you're not a fan. My kids generally hate olives but they will tolerate them in this potato salad because it's so delicious. I've also made this potato salad with chopped green or red onions, and it's delicious that way as well. 
This Instant Pot potato salad is so easy to make, and so delicious! It's perfect for all of your summer gatherings!
The dressing for this potato salad is simple and delicious. Obviously it's important to use a mayonnaise that you like, because you will definitely taste it! I am a mayo snob (or maybe just super picky when it comes to mayo?) and will only eat Kraft Mayo with Olive Oil, so that's what I always use. I like the combination of yellow mustard and dijon mustard, and the mustard adds flavor without being overpowering. Finish the salad with a little paprika, and you're all set! You can easily make this potato salad in advance and refrigerate it until you're ready to eat. This Instant Pot potato salad is a classic summer side dish made easier!
This Instant Pot potato salad is so easy to make, and so delicious! It's perfect for all of your summer gatherings!
Instant Pot Potato Salad

6 large russet potatoes, peeled
1 cup water
4 large eggs
1/2 cup chopped celery
1/2 cup chopped olives
1 cup mayonnaise (I like the kind with olive oil)
2 teaspoons yellow mustard
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Chop the potatoes into 1/2 inch cubes. Pour the water into the bottom of the Instant Pot insert, and add the trivet to the pot. Place the potatoes on top of the trivet, then add the eggs on the top. Place the lid on the pot, turn the knob to seal, and cook at high pressure for 5 minutes. Let the pressure naturally release for 5 minutes, then quick release the remaining pressure. Remove the eggs using tongs and place them in an ice water bath to cool. Drain the potatoes and spread them out on a baking sheet until cooled completely. Peel the eggs and chop them into small pieces. Add the potatoes, eggs, celery, and olives, to a large bowl. In a small bowl or measuring cup, whisk together the mayonnaise, mustard, salt, and pepper. Pour the mayonnaise mixture over the potatoes and toss to coat. Sprinkle with paprika and toss again. Store covered in the refrigerator for up to a week.
This Instant Pot potato salad is so easy to make, and so delicious! It's perfect for all of your summer gatherings!

4.04.2022

Huckleberry Scones

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These huckleberry scones are so light and tender, with the perfect texture! They're amazingly delicious!
These huckleberry scones are so light and tender, with the perfect texture! They're amazingly delicious!
I definitely seem to be going through a scone phase these days, and I'm not mad about it. They're perfect any time of day! They make a fantastic breakfast, a lovely snack, or a delicious dessert. I made Paul Hollywood's scone recipe for the first time several months ago, and now I can't stop making them! They're totally delicious and turn out perfectly every time I make them. Since I always like switching things up, I decided to try a huckleberry version (because I certainly love me some huckleberries!) and they turned out beautifully. The huckleberries add a fun and delicious flavor to this classic scone recipe!
These huckleberry scones are so light and tender, with the perfect texture! They're amazingly delicious!
Since huckleberries can be a little tricky to find at times, you could easily make these scones with wild blueberries (or even just regular blueberries) instead. If you're using frozen berries, you'll want to toss them with a teaspoon or so of flour before adding them to the dough, so the color won't bleed into the dough. 
These huckleberry scones are so light and tender, with the perfect texture! They're amazingly delicious!
These scones are absolutely heavenly with a little butter and honey or jam on top. I like them best when they are warm and fresh from the oven, but they will stay fresh for a day or two if stored in an airtight container. These scones are one of my favorite treats!
These huckleberry scones are so light and tender, with the perfect texture! They're amazingly delicious!
Huckleberry Scones

for the scones:
3 1/4 cups bread flour
1/3 cup butter, cold
1/2 cup sugar
2 eggs
5 teaspoons baking powder
1 cup milk
1 1/2 cups fresh huckleberries (or wild blueberries)

for the egg wash:
1 egg
pinch of salt

Preheat the oven to 425. Add 3 cups of flour to a large bowl. Grate in the cold butter, and use your fingers to rub it into the flour to make a breadcrumb-like texture. Add the sugar, eggs, and baking powder, and mix gently until the dough starts to clump together. Add half the milk and continue to mix gently, adding the remaining milk to form a soft wet dough. Gently fold the huckleberries into the dough.

Sprinkle the remaining 1/4 cup of flour onto a clean work surface, and tip the dough out onto the flour. Gently turn it over to coat both sides with flour. Fold the dough in half, then turn the dough 90 degrees and fold it in half again. Continue turning and folding the dough until most of the flour has been incorporated and the dough is smooth. Be careful not to overwork the dough! Roll the dough out to 1 inch thick, and cut the dough into circles using a biscuit cutter or a glass. Place the scones on a greased or parchment lined baking sheet. Whisk the egg with the salt, and brush the egg over the top of each scone. Bake 15 minutes, until golden brown.
These huckleberry scones are so light and tender, with the perfect texture! They're amazingly delicious!

4.01.2022

Instant Pot Shredded Beef Tacos

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These Instant Pot shredded beef tacos are so easy to make, and full of delicious flavor!
These Instant Pot shredded beef tacos are so easy to make, and full of delicious flavor!
Since it's impossible to have too many delicious taco recipes, how about another one? My family loves tacos and we eat them ridiculously frequently. These shredded beef tacos are one of my favorites to make, because they are so simple, but totally delicious! They just take a few minutes of hands on time, and then the Instant Pot does all of the work. The meat comes out so tender, flavorful, and juicy. They are so good!

You'll start by making a little spice rub for the beef from cumin, chili powder, garlic powder, salt, and paprika. Rub it into the meat really well, coating all of the surfaces of the meat.
These Instant Pot shredded beef tacos are so easy to make, and full of delicious flavor!
Next, you'll brown the pieces of meat in the Instant Pot on saute mode. If you are in a really big hurry, you could skip this step, but it adds so much flavor and is definitely worth the effort!
These Instant Pot shredded beef tacos are so easy to make, and full of delicious flavor!
Once the meat is browned, you'll pour some beef broth into the pot and scrape off the browned bits from the bottom, then add the meat back into the pot. Put the lid on the pot, turn the knob to seal, and then cook it for 45 minutes on the meat/stew setting. The result is flavorful, tender, fall-apart beef that's perfect for stuffing into a warm flour tortilla! 
These Instant Pot shredded beef tacos are so easy to make, and full of delicious flavor!
We are hopelessly addicted to homemade flour tortillas around here, so I always make my own, but storebought corn or flour tortillas would work well too. When assembling your tacos, you can make them as simple or elaborate as you like. We usually like to add sour cream, cheese, fresh tomatoes, and salsa to ours, but add whatever you like!
These Instant Pot shredded beef tacos are so easy to make, and full of delicious flavor!
Instant Pot Shredded Beef Tacos

for the beef:
1 2-3 pound beef roast
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 teaspoons olive oil
1 cup beef broth

for serving:
warm flour tortillas
toppings of your choice (salsa, sour cream, tomatoes, cheese, etc.)

Cut the roast into 2-3 inch chunks. In a small bowl, whisk together the garlic powder, chili powder, cumin, salt, pepper, and paprika. Rub the spice mixture all over the beef chunks. Heat the olive oil in the Instant Pot insert on saute mode. Add the beef chunks to the pot and cook until browned, then turn the pieces to brown all of the sides (you may need to do this in 2-3 batches). Remove the beef and place on a plate. Pour the beef broth into the pot and scrape up the browned bits from the bottom of the pot. Return the beef to the Instant Pot (including any juices from the plate). Add the lid to the pot and turn the knob to seal. Cook for 45 minutes on the meat/stew setting, then let the pressure naturally release for 20 minutes. Quick release the remaining pressure. Serve warm with desired toppings.
These Instant Pot shredded beef tacos are so easy to make, and full of delicious flavor!