buckwheat-oat waffles

Do you like buckwheat pancakes? Waffles? Me, not so much. But then I had them this way and I liked them.
I don't know, maybe it's the over-grainy taste that's in there? I feel as though buckwheat belongs in a bread: a honey-molasses bread. That sounds good doesn't it? I'll have to work on that one.
I found a good mix for buckwheat waffles. I added in some light brown sugar, butter, oil, cinnamon and buttermilk. Tasted good. But it really was the blueberries that tasted well with the buckwheat.
So the next time I make these, I am using a blueberry sauce, not maple syrup. If you make these, try it with a warm blueberry compote or sauce. I bet it's just fabulous.

buckwheat-oat waffles (from pre-made mix)
print suggestions

There is no recipe. I did not write it down--made it on the fly. Sorry. But you're all smart bakers, so you should be able to figure this out if you taste as you go along and see how the batter comes together as you add in what I did (in the above photo). If you buy this buckwheat mix, remember to:

- this is based on use for 1/2 the bag, about 8-10 giant waffles.
- sub out the liquids it has on the directions with buttermilk and some oil.
- I added in the quick cook oats (about 1/2 cup) to give it a nice crunch, you don't have too.
- it did not say to add in the oil, but I did (about 2-3 TB) as the batter was very dry
- it does say to add in melted butter, I did plus a little extra
- I added in about 2-3 TB of light brown sugar to the batter
- I added in about 1 TB of cinnamon to the batter
- always always always taste- test before cooking to see what it needs.
- this batter is very lumpy and thick, that is good. Watery thin is bad.
- as I said before the maple syrup was OK, a nice warm blueberry compote would be awesome with hot waffles or even warmed up blueberry jam.

cookbook giveaway (it has doughnuts in there!)

My love for homemade doughnuts runs deep and long. There are so many ways to make them and so many ways to dress them up.

If you're not into making them I guess you could go to one of those trendy new fashionable doughnut places that seem to be popping up everywhere in the major cities. My favorites, and the ones that have been around for a while are Doughnut Plant in NYC and Top Pot in Seattle, WA.

Since I don't live anywhere near Seattle I was thrilled over the moon that Top Pot finally came out with their first cookbook. <---there is also a cute little video of the cookbook too.

Amazing. I mean really amazing. If you love kicked up doughnuts (or is it donuts?) then you have to buy this one. Some of the doughnuts are: raised doughnuts, cake doughnuts, maple bars, blackberry fritters, ducle de leche doughnuts, pumpkin old-fashioned doughnut, all kinds of glazes and the best ways to make them. The list of recipes of doughnuts is long; go to amazon and see for yourself. Way too many recipes to list here.

So with a fabulous cookbook as this I just had to get an extra one to give away. Just leave me a comment here and what is your favorite doughnut to eat or bake, make sure you're a fan of Vanilla Sugar Blog on Facebook, and thats it. I'll do the drawing on October 6, 2011.
*Anonymous comments do not count.
*Please have a valid name and email.
*If you enter more than once you will be voted off the island!
*One comment only!

If you are a doughnut lover as I am, then you'll just love this book. They help you make better donuts and make better glazes; excellent step by step instructions.
This is a great way to show off your doughnut making skills to your friends and family. Oh yeah baby.
If you want to buy one now (don't blame you) at a discounted price then check this out:

the infamous tomato pie now with panko

That title sounds like an infomercial. "New improved, now with panko!" And it is just that, improved. Improved for those that want a little "crunch".
This summer I was shocked how many of you loved, downloaded, raved about my tomato pie. So glad you all loved it. I got so many emails on this pie, thanking me for posting it, sharing it, how easy it is to throw together, etc.... Thank you!
I love it too, my favorite way to eat it is cold. So good with a glass of white (dry) wine. When I used up the last of my summer tomatoes, just as I was about to put the last pie in the oven to bake, it hit me, "why not add panko to the top?" So glad I did, it gives it that nice little crunch. Stays crunchy for a couple days, then gets a little soggy. But my pies don't really last longer than two days in this house.
So if you still have tomatoes leftover and can't quite let go of summer (like me), then give this new version a whirl.

ready to bake

tomato pie with panko
print recipe

1 (9") deep dish pie shell, frozen (or use your own pie crust dough, whatever you like)
4-5 large tomatoes, thickly cut
Freshly cracked black pepper
A light sprinkling of sugar
1 c. good quality mayonnaise (Hellmans)
1 c. shredded cheddar cheese
½ cup cooked real bacon (not the fake stuff please)
½ - ¾ cup of panko crumbs

I like to keep my deep dish pie crust cold/sitting in the freezer till I’m ready to use; it cooks up better when it start with a cold crust.
Preheat the oven to 400 degrees, 350 for convection. Slice up the tomatoes in rather thick slices and place them on paper towels to absorb some of the excess moisture.
Also place paper towels on the top.
Get out pie crust from freezer, place sliced tomatoes over crust; do a double layer of sliced tomatoes. Sprinkle with a very light layer of sugar then freshly cracker black pepper.
In a bowl combine mayonnaise with shredded cheddar cheese, and the chopped up bacon. Spoon over tomatoes; try to get it spread evenly over the tomatoes, but don’t push down.
If you want a crunch, then sprinkle on the panko crumbs just before baking, push them down a bit into the topping.
Bake for about 30 minutes. Mine was done at the 25 minute mark, so best to keep an eye on it at the 20 minute mark.
I let my pie cool down about an hour before slicing into it. It really does taste best when it’s refrigerated and served cold. Serve with a nice glass of white wine.
Note: I love my crust nice and dark brown, if you don’t like it that way then cook it less. This is a really rich pie, so cut the slices smaller than you would an apple or other fruit pie.

summer break

Summer is almost over. I really hated just typing that. I was just getting into summer, loving the heat and loving the sun. It feels like we just got done with our 9 months of winter and now fall is right around the corner. Well that does mean pumpkin will soon be in the baking air. Love coming up with new pumpkin recipes that's for sure.

But for now I need to take a little break from blogging--not long just a couple weeks to get in some last minute summer enjoyment before it's gone.

Let's just hope we get no more hurricanes or earthquakes.

I'm good on hurricanes, how about you? Yeah.

I need to spend some time here.

And spend more time here.

I want do what she's doing, just one more time this summer.

Get in a few more summertime eats. Shrimp cocktail with garlic bread has been a summertime dinner staple in our family for years. Served with ice cold beer of course.

Visit a few more farmers markets before they all close up for the summer.

I will miss eating outside. Food always taste better when you eat it outside in the sunshine, even if it is just melted cheese and tomatoes on bread.

I'll definitely miss chilling here.

Get in some more unique sights on cape cod. This house is in chatham, ma. Why this color not sure, but I want to go find out. I'll report back later....

Love finding new cape cod joints to explore.

Ice cream season isn't over yet...thank goodness.

Gonna have a couple more burgers before summers end.

And one more double crusted blueberry pie to make....

Be back soon. Have a great holiday weekend!