Sweet potato waffle

Waffles

⅔ cup 2% plain Greek yogurt
3 tablespoons 2% milk
½ tablespoon vanilla extract
1 tablespoon dark brown sugar, packed
1 large egg, lightly beaten
½ cup peeled and finely-grated carrot (about ¾ of one regular-sized carrot)
½ cup white whole wheat flour
½ cup quick oats
3/4 teaspoon baking powder
⅛ teaspoon salt
3/4 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
(Optional)
Maple Cream Cheese Glaze

2 ounces light cream cheese
2 1/2 tablespoons maple syrup
Directions:

Preheat your waffle iron.
Whisk together the yogurt, milk, vanilla and brown sugar until smooth. Whisk in the egg, and then the carrot.
In a separate bowl, combine together the flour, oats, baking powder, salt, cinnamon, nutmeg, and ginger.
Use a fork to stir the dry ingredients into the wet ingredients until just combined. The batter will be thick .
Coat your waffle iron with nonstick spray, then scoop the batter onto the waffle plates. Cook the waffles according to your waffle iron’s instructions.

While the waffles are cooking, heat the cream cheese and maple syrup in the microwave for 10-15 seconds. Transfer to a food processor or blender, and pulse a few times until smooth.
Divide the glaze between the cooked waffles.
This recipe makes 4 smaller square waffles, or 2 larger round waffles.
Nutrition Information: Serving Size: 1/2 recipe (including the glaze), Calories: 464, Fat: 11.8g, Saturated Fat: 6.0g, Protein: 20.5g, Carbs: 72.1g, Fiber: 9.8g, Cholesterol: 114mg, Sodium: 471mg
posted in BREAKFAST

Chickpea crust pizza

I tried to make chickpea pizza crust by roasting canned garbanzo beans in the oven then blending to make a flour . I'll but the flour next time.
One can blended  roasted chickpea
Two tbl olive oil I used garlic
One tsp salt
1/2 cup water
1/2 tsp iltalian seasoning

Blend crust and let sit two hours add more water tbl at a time if needed.

Heat cast iron skillet in oven at 400 I think ill bake crust first next time. Oil pan with olive oil . Plop in dough and spread around covering bottom.
I topped with ragu pizza sauce
Mozerella cheese
Peppars cut up
Spinach
Basil
Bake for 20 min
My crust was still soft but taste great ill prebake next time

Prague frosting with Lickety Split Easy moist chocolate cake

The cake reminds me alot the Lickety Split recipe in my Hersheys cookbook

Its so easy and quick if you dont have eggs. but you will need yolks for the  frosting 

It so fluffy and light!!

I came across Natashas recipe while looking through cupcake recipes 

natashaskitchen.com prague-frosting

The cake 

preheat oven to 350 brew esspresso!

add cupcake liners to your cupcake pan or grease a cake pan like I made.

sift together 1 and 1/2 cups of flour

1/3 cup cocoa powder I  used hersheys

1tsp baking soda

1/2 tsp salt

1 cup sugar

 in separate bowl:

1 cup brewed esspresso I used starbucks

1/3 cup canola oil

1 tablspoon of vinegar

 stir then poured into sifted dry ingredients whisk together it starts to bubble.

scoop with 1/3 c measure into cupcake liners or greeased pan. bake 18 minutes its very moist looks wet but a steak knife poke in leaves an imprint and doesnt come off dooughy thats how I knew it was done let cool\\

Than make the wonderful frosting mmmmm

in a saucepan add 

3 egg yolks

1/3 cup sweetened condensed milk Ill use the rest to make carmel

 1/4 cup water

stir with a whisk over low heat constantly whisking slowly increase heat a little until steaming not boiling

remove from heat and add

2 oz of semi sweet chocolate chips or a 1/3 cup

 stir to melt you can put in a separate bowl to cool in the fridge or to room temp

I whipped 2 cubes softened butter room temp or 1 cup

 then blend in cooled yolk chocolate mixture

This is where the magic happens!! whip for 3 minutes!! it fluffs up so nice

yum!!