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      Chaffles

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      Chaffles are an amazingly easy, low carb/keto way to switch up your morning breakfast routine! Only 2 ingredients and a mini waffle maker are needed for this chaffle recipe with tons of room to get creative!
      If Chaffles are your thing, you will probably love my low carb Cloud Bread Recipe too!

      An Easy and Low Carb Chaffle Recipe!
      Oh don’t you worry…I’m not going all keto or low carb over here, but it is nice to have a fun option to switch up your everyday breakfast! Chaffles are easy enough for your kids to make on their own, so you can get them out the door with a high protein breakfast in the morning. I’m excited to share this easy breakfast idea with you, as Chaffles have quickly become one of our favorites!
      What Is A Chaffle?
      Ok, yes, “Chaffle” is kind of a silly word, and I certainly didn’t invent them. But a chaffle is a waffle made from cheese and eggs. So ok, it’s not REALLY a waffle, but you do make them in a waffle iron…hence the crispy exterior and fluffy insides.
      You don’t need flour or baking powder to make Chaffles, which is the whole point! And they’re just a fun and easy way to switch up an omelet or frittata.

      Only 2 Base Recipe Ingredients!
      Yep, like I said before only 2 ingredients: cheese and eggs! I’m going to share different variations on how to flavor chaffles below, but picky eaters might just be fine with eggs and cheese! You can use different types of cheeses, but I have found that either cheddar, mozzarella, or a cheddar blend work great, especially if you are going to season them, as they are mild and creamy cheeses that pair with lots of different flavors!
      How To Make Chaffles
      Making chaffles is SO easy. Here are the simple steps:
      In a bowl whisk together your egg and cheese.Season or add mix-ins and stir to combine.Heat your waffle maker and coat lightly with nonstick spray.Pour out a portion of the egg mixture into the hot waffle iron.Cook for 3 minutes or until golden!
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      Mini Waffle Maker

      Mini Whisk

      Cooling Rack

      What Kind Of Waffle Iron Should You Use?
      A mini waffle iron works best. You can pick one up at Target or Walmart, or here’s the link to one that I have!
      We like the mini size because they work great for sandwiches. But you can also use a Belgium Waffle Maker too!
      Tips!
      Use finely grated cheese for even cooking.Make sure your waffle iron is preheated to get the crispiest texture!If you’re making a larger batch, place them on a wire rack instead of stacking on a plate warm to eliminate steam under the chaffle so they firm up and don’t get a little soggy on the bottom!If you prefer a more “bread-like” texture you can add in almond flour…start with 2 teaspoons and play around with what you like!Most cheese works great, but hard cheeses don’t melt quite as well, changing the texture slightly.Pop them in a toaster oven to get extra crispy if you would like to use them as the “bun” for a low carb sandwich.For extra crispy edges sprinkle a little cheese in your waffle iron before you add your egg mixture and the cheese will brown up creating crispy edges!Can You Double This Recipe?
      Yes, absolutely! I regularly double and even triple the recipe when making these for my family!
      Topping and Mix-In Ideas:
      Savory:
      My go-to: Salt, pepper, garlic powder, a little parsley, and a dash of hot sauce is my simple, everyday seasoning blend!Mexican: Salt, a dash of cumin, garlic powder, and cayenne gives them a Southwest vibe.Greek: Salt, pepper, garlic powder, and oregano!BBQ: Salt, pepper, and a teaspoon or two of BBQ sauce!Jalapeno Popper: Salt, pepper, bacon bits, and diced jalapenoSweet:
      My go-to: I always use mozzarella cheese AND 1- ounce of cream cheese when I’m in the mood to make them sweet. I don’t add any seasoning except a pinch of sugar substitute and but top them with butter and syrup or jam!Cinnamon Sugar: Use mozzarella cheese and 1- ounce of cream cheese. Sprinkle in mixture of 1 tablespoon granulated sugar (or sugar substitute) and 1/2 teaspoon cinnamon while they are still warm. Pumpkin Spice: Use mozzarella and 1- ounce of cream cheese, plus 2- tablespoons pumpkin puree and 1/4- teaspoon of cinnamon with a pinch of sugar substitute. Chocolate Chip: Use mozzarella cheese, a pinch of sugar substitute, and a tablespoon of mini chocolate chips.
      How To Eat Chaffles…
      This might seem like a silly topic…how to eat chaffles? But drop your fork because we’re thinking outside the box!
      Use 2 chaffles in place of bread for a hearty and low carb breakfast sandwich! Sausage or ham with a little spinach would be great!Cut you chaffles into sticks! You can dip them in ketchup, aioli, or even ranch!Use them for a taco shell! Have a little leftover taco meat? Make Chaffle Tacos!How Long Will Chaffles Keep?
      They will be great in the fridge for up to 3 days.
      To Reheat:
      Just pop them in the toaster, or a preheated 350°F oven for a few minutes and you’re good to go!
      You could even reheat them in the microwave, just note they will be soft and not crisp!
      Can You Freeze Chaffles?
      Absolutely! You can just reheat them like you would leftover, in the toaster or oven. You might need to add a few extra minutes, but it will be quick!
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      Description:
      These easy low carb/keto friendly “Chaffles” are going to be your new go-to breakfast! They’re egg and cheese cooked in a waffle maker, creating a delicious alternative to boring omelettes or frittatas! 

      Ingredients:

      1 egg
      1/2 cup mild cheddar or mozzarella cheese
      optional seasonings: salt, pepper, garlic powder, and parsley

      Instructions

      Heat a 4- inch waffle maker to high heat.
      Whisk together the egg and cheese, seasoning as desired.
      Lightly coat the waffle iron with nonstick spray.
      Spread half of the mixture (scant 1/4 cup) into the hot waffle iron. Cook for 3 minutes, or until golden brown.
      Transfer to a wire rack and cook the remaining egg mixture.
      Serve warm.

      Notes:

      If you prefer crispier chaffles, place in the toaster oven until crisp. This is great if using for sandwiches.
      See the post for full recipe variation ideas.

      Keywords:: cookies and cups, chaffles, keto, low carb, cheese, egg, breakfast

      Want To Save This Recipe?
      PIN for later: LEGGI TUTTO

    • in Recipes

      Cinnamon-Swirled Banana Loaf

      ha scritto per te

      This is banana bread like you’ve never seen it. Fantastically fluffy with a boost from Platinum® Yeast from Red Star®, this lofty loaf bread receives a hearty addition of whole wheat flour and a touch of sweetness from mashed banana, both of which are complemented by a warm cinnamon-sugar swirl. LEGGI TUTTO

    • in Recipes

      Honey Pear Loaf

      ha scritto per te

      The perfect sweet finish to an autumnal evening, this pear-packed honeyed loaf has a decadent, fluffy texture due to a boost from Platinum® Yeast from Red Star®. Save Recipe Print Honey Pear Loaf   Makes 1 (9-inch) loaf Ingredients Dough: 2¾ cups (344 grams) all-purpose flour 1 (0.25-ounce) package (7 grams) Platinum Yeast 1¾ teaspoons […]
      The post Honey Pear Loaf appeared first on Bake from Scratch. LEGGI TUTTO

    • in Recipes

      Pecan Pie Muffins

      ha scritto per te

      Pecan Pie Muffins have all the flavors of pecan pie in a sweet muffin that works as perfectly as a side dish as it does dessert!
      Love a sweet bread that works as an unexpected side dish? Try my Southern Pecan Bread too!

      Pecan Pie Muffins Have All the Flavors Of the Classic Pie!
      We all now that Pecan Pie is a classic dessert…but the flavor profile works so well in all sorts of other recipes! Of course, make sure to try my Pecan Pie Recipe if you like to stay classic, but if you want to mix things up, these Pecan Pie Muffins are REALLY FUN!
      Pecan Pie Muffins Can Be Dessert, Breakfast, Or A Sweet Side Dish!
      Pecan Pie Muffins are going to be your new favorite sweet treat or an unexpected side dish. Think about these at your holiday table paired along side turkey and mashed potatoes or even along side a plate of BBR Ribs! Leave out the chocolate if you want to enjoy these with dinner, but as breakfast or dessert chocolate makes these extra sweet!
      Ingredients:
      chopped pecanslight brown sugarall purpose flourbuttervanilla extracteggsmini chocolate chips
      Instructions:
      Liberally coat cupcake liners or a muffin tin with nonstick spray.The amount of sugar in this recipe can cause the muffins to stick to paper liners, so make sure you’re greasing them properly!Combine the pecans, brown sugar, and flour in a large bowl and then add in the melted butter, vanilla, and eggs until evenly incorporated. Lastly, stir in the chocolate chips.Fill muffin tins with batter evenly and bake for 20 – 25  minutes. These muffins don’t rise too much, so you can fill the liners up almost to the top.Serve warm or at room temperature.Can You Leave Out the Chocolate?
      Yep, absolutely! And if you’re serving these as a side dish you might prefer them without the chocolate! The recipe will remain the same otherwise!
      Serving Ideas:
      These muffins are totally versatile! Here are my serving suggestions:
      For breakfast! I mean they are muffins after all!As a side dish. It might seems crazy, but if you leave out the chocolate chips, these make a sweet bread that can pair great with your holiday meal or even a BBQ! Think about them like you would a sweet cornbread…same idea!Dessert! I mean they’re based on classic pie with a similar flavor profile, and they are certainly sweet enough to be enjoyed as a sweet treat after dinner!
      How To Store:
      Of course I love these served warm, but they’re just as good as room temperature! Just store them airtight for up to 3 days at room temperature. You can also freeze them for to to 30 days!
      Love Pecan Pie? Try These Other Pecan Pie Inspired Treats:
      Print

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      Pecan Pie Muffins

      Description:
      These Pecan Pie Muffins are perfect as breakfast, a side dish on Thanksgiving or for a BBQ or even dessert!

      Ingredients:

      1 cup chopped pecans
      3/4 cup light brown sugar
      1/2 cup all purpose flour
      10 tablespoons butter, melted
      1/2 teaspoon vanilla extract
      2 eggs, whisked
      1/2 cup mini chocolate chips

      Instructions

      Preheat oven to 350°F. Line a muffin tin with liners and coat liberally with nonstick spray.* Set aside.
      In a large bowl combine the pecans, brown sugar, and flour. Add in the melted butter and vanilla stirring to moisten. Then add the whisked eggs and stir until evenly incorporated. Lastly, stir in the chocolate chips.
      Fill muffin tins with batter evenly and bake for 20 – 25  minutes.
      Transfer to a wire rack to cool. Can be served warm or at room temperature.

      Notes:

      *I prefer using the aluminum, coated liners or silicone liners in this recipe, as the paper liners tend to stick more. Again, make sure to coat liberally with nonstick spray. You can also do these without liners in the muffin tin as long as the pan is coated liberally with nonstick spray.
      Store airtight for up to 3 days at room temperature. Freeze airtight for up to 30 days.

      Keywords:: cookies and cups, pecan pie muffins, pecan pie, side dish, muffins, breakfast

      Want To Save This Recipe?
      PIN for later: LEGGI TUTTO

    • in Recipes

      Le Gibassier

      ha scritto per te

      A French bread from Provence, the gibassier is flavored with anise, candied orange peel, and orange blossom water. Cut and shaped to resemble a leaf, our Le Gibassier loaves rise in record time thanks to Platinum® Yeast from Red Star®. 2⅓ to 2⅔ cups (296 to 338 grams) bread flour, divided 1 cup (200 grams) […] LEGGI TUTTO

    • in Recipes

      Le Gibbasier

      ha scritto per te

      To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. LEGGI TUTTO

    • in Recipes

      Brown Sugar Crumb Cake

      ha scritto per te

      The ULTIMATE Crumb Cake Recipe!! Brown Sugar Crumb Cake is a brown sugar twist on your usual coffee cake! It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!
      Looking for a tradition spin on breakfast cake? Try my Coffee Cake Recipe…it’s THE BEST!

      Brown Sugar Crumb Cake Is the Ultimate Twist On A Classic!
      If you are a regular around here you know my affection for brown sugar. Essentially I will replace granulated sugar for brown sugar whenever I can get away with it. And today, we’re going all the way with my Brown Sugar Crumb Cake…from the cake, to the crumb topping, and the brown sugar icing that adorns the top.
      What’s the Difference Between Crumb Cake and Coffee Cake?
      Essentially not much. Crumb Cake typically has more “crumb topping” than coffee cake does, but really it seems in this day and age they two cakes are fairly interchangeable. Coffee cake is a more general term and doesn’t always HAVE to have crumbs on top…but you can’t really have a crumb cake without crumb topping…so…
      I get MANY comments on my Coffee Cake recipe asking “Where is the coffee in this recipe?” And in the US coffee cake doesn’t HAVE coffee in it, but is meant to be enjoyed along side of a cup of coffee? I don’t make the rules here.

      Ingredients:
      Crumb Topping:
      Brown sugar. You can use either dark brown sugar OR light brown sugar in the crumb topping!SaltButter. Use cold butter for the crumb topping, and a pastry cutter or your hands to form the crumbs!All-purpose flourCake
      Room temperature butter.Brown sugar. Again, you can use either light or dark.Large eggs. The size of the eggs definitely matters when baking so make sure you use large.Vanilla extractBaking sodaKosher saltGreek yogurt. You can also sub in sour cream if you have that on-hand.All-purpose flourIcing
      Brown sugar…and for the last time use light or dark!MilkButter. You will be melting this, so it can be either cold or room temperature. It won’t matter.Vanilla extractPowdered sugar
      Is the Icing Necessary?
      Well, the answer here is no. But yes. Make sense? The icing is absolutely delicious and adds another layer of brown sugar flavor and sweetness.
      BUT you can skip the icing if you run out of time, or are looking for a less sweet option. You can also dust it with powdered sugar as another option!
      How To Store:
      I am all about a warm cake along with a cup of coffee, but this cake is just as good at room temperature as it is warm. And certainly this cake can be enjoyed for multiple days if stored properly! Just make sure it is airtight and you can keep it at room temperature for up to 3 days.
      And you can certainly freeze this cake to enjoy at a later time too! Just cover it airtight. I recommend using plastic wrap to cover the pan, and then aluminum foil as an extra layer of protection in your freezer for up to 30 days.
      You can thaw it out at room temperature and reheat each slice in the microwave! You can also reheat the cake in the oven. Just pop it in a 350°F preheated oven for 5 – 10 minutes until warmed through!

      Looking For More Crumb Cake Recipes? Try These:

      Print

      Brown Sugar Crumb Cake

      Description:
      My breakfast dreams came true when I made this Brown Sugar Crumb Cake. It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!

      Ingredients:

      Crumb
      1 1/4 cups light brown sugar
      1/2 teaspoon kosher salt
      1 cup butter, cold and cut into cubes
      2 1/2 cups all-purpose flour
      Cake
      1/2 cup butter, room temperature
      1 1/4 cups brown sugar (I use dark but you can use either dark or light brown sugar)
      2 large eggs
      2 teaspoon vanilla extract
      1 teaspoon baking soda
      1/2 teaspoon salt
      1 cup Greek yogurt
      2 cups all-purpose flour
      Icing
      3/4 cup brown sugar (you can use either dark or light, I used dark)
      1/3 cup milk
      1/4 cup butter
      1 teaspoon vanilla
      1 cup powdered sugar

      Instructions

      Preheat oven to 350°F. Lightly coat a 9×13 baking pan with nonstick spray. Set aside.
      Crumb
      In a large bowl combine all the crumb ingredients and using a pastry cutter or your hands combine the mixture until crumbs form. I usually start with my pastry cutter and then finish with my hands to form larger crumbs. Set aside.
      Cake
      In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add the eggs, vanilla, baking soda and salt and mix for an additional minute until combined, scraping the sides of the bowl as necessary. Lower the speed of your mixer to low and In alternating additions add in the flour and yogurt, beginning and ending with the flour. Mix until smooth. Spread the batter in the prepared pan and spread the crumb mixture evenly on top.
      Bake for 30-35 minutes until the center is set and a toothpick comes out clean.
      Icing
      In a medium saucepan combine the brown sugar, milk and butter on medium heat. Bring to a boil and boil for 3 minutes. Immediately remove from the heat. Stir in the vanilla and whisk in the powdered sugar until no more lumps remain. Allow the icing to cool for 10-15 minutes, whisking occasionally until it thickens a bit and then drizzle on top of the warm cake.
      Serve warm or at room temperature.

      Notes:

      store airtight for up to 3 days.
      I noted you can use dark or light brown sugar in this recipe. I used dark in the cake and light in the crumb and icing, but feel free to use all dark or all light.
      Also, note you can add 1 teaspoon of cinnamon to both the cake and the crumb if you would like a cinnamon flavored cake.

      Keywords:: crumb cake, crumb cake recipe, brown sugar cake, breakfast cake, best breakfast recipe, make ahead breakfast, best cake recipe, homemade cake

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      PIN for later:

      This recipe and its images were originally posted in 2016 and updated in 2020. The recipe remains the same, just updated to be more clear. LEGGI TUTTO