It’s been a long while since I’ve been able to do an impulse breakfast like this. But this Sunday morning, we were sleeping in late after a party at a friend’s the night before, I had the ingredients for this on hand, and I was in a headspace to be able to cook, and I decided to go for it. (Again, major sign that the meds are working – I have not been able to do this as much as I would liked to in the last few years. Fuck depression, yay meds.)

Dutch babies are always fantastic, especially on a cold winter morning. And with all the holidays, odds are you’re going to have all these ingredients in your kitchen already. (Tieghan also recommends maple syrup and whipped cream, but tbh the cranberry butter is more than enough.)

Do the thing. It’s wonderful.

Cinnamon Spiced Dutch Baby with Cranberry Butter
Makes one big ass dutch baby, enough for two people minimum


  • 4 eggs
  • .66 c whole milk
  • .66 c flour
  • 2 t vanilla extract
  • (1 T hazlenut liquer – didn’t have this on hand, maybe try Grand Marnier)
  • 1.5 t ground cinnamon
  • pinch ground nutmeg
  • dash salt
  • 4 T butter (2 T of this melted)

For the cranberry butter

  • 4 T butter, softened to room temp
  • .25 c leftover cranberry sauce (I picked some up from Trader Joe’s)

Preheat your oven to 450, and put out the 4 T butter for the cranberry butter to start softening. In a blender, blend together the eggs, milk, flour, vanilla extract, cinnamon, nutmeg, the 2 T melted butter, and salt, until smooth (pics 1 and 2), and no flour clumps remain.

In the last five minutes of the oven preheating, take a cast iron skillet and the 2 T butter, and add to the oven, letting the oven melt the butter all over the skillet (pic 3).  Once the oven is preheated, pour the batter into the skillet (pic 4), and bake for 25 minutes, until the dutch baby is puffed and browned on top (see pic 6). (Don’t open the oven in the first 15 minutes of baking, or it will deflate!)

In the last ten minutes of the dutch baby baking, mix together the butter and cranberry sauce until combined (pics 5 and 7).

Then, transfer the dutch baby to a plate, and spread the cranberry butter over it, letting the heat of the dutch baby melt the butter. (I could probably have used more of the cranberry butter here, however, I do now have leftovers for future dutch baby making.)

And then, enjoy your wonderful breakfast, ideally while playing some Destiny 2 and cuddling.


So, I’ve been saying I would finally catch the hell up on this blog. This is me finally committing, entirely too late in the year for my liking. I’ve mostly been sticking to stuff I know this year, with the occasional new recipe here and there, and getting back into the swing of cooking in general, and finally getting my depression and anxiety under control (meds are great, kids, as is therapy). This is me catching up on my recipe backlog.

I’ve only made these once, and that’s a damn shame, because come on – browned butter AND chai spices AND pumpkin? This is the perfect fucking fall waffle.

Browned Butter Pumpkin Chai Waffles
Makes: waffles. I honestly don’t remember how many.


  • 6 T unsalted butter
  • 2.5 c flour
  • .33 c dark brown sugar
  • 2.25 t baking powder
  • 1 t baking soda
  • .5 t salt
  • 2 t cinnamon
  • 1 t cardamom
  • .5 t ginger
  • 4 large eggs, beaten
  • 2 c milk
  • 1 T lemon juice
  • 1 t vanilla extract
  • 1 c canned pumpkin

In a small pot/pan, melt the butter over low heat (pic 1). Continue cooking the butter until it turns amber and starts to smell nutty and get little brown flakes at the bottom (pic 2 is the end result of this). Pour into a separate small bowl to stop cooking, and let cool.

While the browned butter cools, whisk together your dry ingredients (everything from flour down to ginger). In a separate small bowl, whisk together the wet ingredients (the browned butter, and everything from the eggs down to the canned pumpkin). Then, pour the wet ingredients into the dry and fold together until the batter just barely comes together (pics 3-4).

Heat up your waffle iron, and make the waffles according to the waffle iron’s instructions, and enjoy!


So, Nintendo posted this recipe a while ago on Twitter for Twilight Princess’ HD rerelease, and I decided to give this a try. Besides being a recipe from a video game, this combines two of my favorite flavors – pumpkin and goat cheese. The resulting soup is pretty damn awesome, and definitely a thing I would recommend making. (This version leaves out the fish, but tbh, I’m pretty okay with that, as I’m really not sure what that would’ve done to this.) (I also held back the celery in my version, as I’m not that big of a fan of it.)

Yeto’s Pumpkin and Cheese Soup
Makes a lot. That’s two containers’ worth of soup up there.


  • 2 T butter
  • 1 medium sized onion, diced
  • 2 carrots, diced
  • 5 cloves garlic, minced
  • 1 qt vegetable stock
  • 29 oz pumpkin puree
  • pinch ground cinnamon
  • 1 12 oz can evaporated milk
  • .25 c milk plus .25 c heavy whipping cream
  • 4 oz fresh goat cheese, crumbled (I used closer to 5, last of the TJ’s chevre I mentioned in the previous post)
  • 2 T brown sugar
  • dash sea salt
  • fresh ground black pepper

In a large pot (dutch oven, or just a bigass covered pot), melt the butter over medium heat. Add the diced onion and carrots, and saute for about five minutes, and then add your minced garlic, and saute another five minutes, until fragrant and the vegetables are soft.

Pour in your quart of vegetable stock, and bring it to a boil, stirring the soup here and there. Once boiling, reduce the heat to low, and keep simmering for another ten minutes, still stirring here and there. Add in the pumpkin and cinnamon, stir well to combine, and bring back to a simmer, simmering another fifteen minutes.

If you have an immersion blender (seriously, those things are a godsends for recipes like this), just stick it in the pot and blend until you’ve got a nice smooth soup. If you don’t, stick it in a blender or food processor in batches, and do the same.  Keep the heat of the soup on low.

Stir in the milk/whipping cream combo, evaporated milk, goat cheese, and brown sugar, slowly, until the goat cheese and brown sugar has melted into the soup. Season with a bit of sea salt and fresh ground pepper, taste it, and then sit down for a long ass gaming marathon with your nice hearty bowl of soup.


This recipe is… I’m not entirely sure. One – caramelizing onions is touch enough. Two, add in conversion from metric, and a slight vagueness to the original recipe, and it’s a bit ???.The rice turned out solid, if not that flavorful, and the onions probably got a bit burned. Probably gonna workshop it – take a look at the recipe, both how I tackled it and the original, and let me know if you have any suggestions. 

Rice with Cardamom and Caramelized Onions


  • 1.5 c rice (original recommends basmati, I went with the short-grained I had on hand)
  • 10 green cardamom pods, lightly crushed (original alternately recommends 6 black)
  • 2 bay leaves
  • 2 T butter, halved
  • 2.5 c water 
  • 1 T olive oil
  • 1 onion, sliced thin
  • 1 4 cm piece ginger, grated (I used grated ginger here, as my ginger is frozen; original recommends a 4 cm piece of ginger peeled and sliced into matchstick sized pieces)
  • pinch ground cinnamon
  • 1 t honey

Put your water, crushed green cardamom pods, bay leaves, butter, and water into your rice cooker, and let it cook for the prescribed amount of time. If you don’t have a rice cooker, consult the original recipe.

Meanwhile, while the rice cooks, heat your olive oil over medium high heat, and once heated, add your onion slices, and fry for six minutes, stirring here and there, until golden brown (see the difference between pics 2 and 3). Then add your ginger, and fry for two minutes, until fragrant (pic 3). Then add your honey and cinnamon (pic 4), turn the heat to medium low (which I didn’t do, whoops), and stir frequently, cooking another five minutes until they’re a dark caramel in color (pic 5). 

Once the rice is done, spoon some out, add the onions on top, mix a bit, and enjoy!

Churro. Waffles. That should really be all I need to say on this subject. Top with a bit of warmed dulce de leche, and you’ve got a perfect, quick weekend breakfast. (Seriously, this is ready to go in ten minutes, and your first waffle will be ready at about the twenty minute mark.) Plus, except for the buttermilk, you will probably have all of this in your pantry/fridge already! 

So what the hell are you wating for? CHURRO WAFFLES.

Churro Waffles
Makes ~8 waffles


  • 2 c buttermilk
  • 3 eggs
  • 6 T butter, melted
  • 1 T vanilla
  • 1 T dark brown sugar
  • 2 c flour
  • 2 t baking powder
  • pinch sea salt
  • 4 T butter, melted
  • .5 c white sugar
  • 1 T cinnamon
  • warmed dulce de leche to top

Take your buttermilk, eggs, melted butter, vanilla, and dark brown sugar, and whisk together. Then, add in your flour, baking powder, and salt, and whisk until just barely combined (it’s cool if it looks lumpy!). Let the batter sit while you warm up your waffle iron. 

Cook your waffles according to instructions, and prepare two bowls: one with melted butter, and a brush, and the other with the sugar and cinnamon mixed. Once your first waffle is done, brush each side with melted butter, and then dunk each side into the cinnamon sugar mixture. 

Spoon a bit of warmed dulce de leche over the waffles, and enjoy your sweet, quick weekend breakfast!

So, our DM was down in Florida the last two weeks, and they accidentally bought too many strawberries back on the way home. TLDR we had a session on Friday night, and I am now the proud owner of 2 lbs of super ripe Florida strawberries. Have some ideas for the rest (strawberry lemon cake here I come), but the boy and I haven’t done waffles in a bit, and this was lurking in my to-make pile, so I decided to push this up and make these Sunday night.

Good life choice, that. Browned butter plus roasted strawberries = holy yes. This was originally a pancake recipe, and I think they may have been a bit thicker than I was expecting when I cooked them – any tips for thinning out the batter?

Roasted Strawberry Browned Butter Waffles


  • 1.5 c sliced strawberries
  • (original recipe recommended roasting with olive oil, I think I’ll just let them roast in their own juices next time)
  • half a stick (.25 c) unsalted butter
  • 2 c flour
  • 1 T sugar
  • 2 t baking powder
  • .5 t cinnamon
  • pinch sea salt
  • 2 t vanilla extract
  • 1 egg
  • 1.25 c milk

Preheat your oven to 375. Take your sliced strawberries, spread them in an even layer in a baking dish, and roast for 20 to 25 minutes, until juicy and caramelly. 

While the strawberries finish, heat a small pot to medium high heat and brown your butter, melting it and whisking it until small brown bits start to form in the bottom (see pic 2 and 3 for what that looks like). Remove the butter from heat and set aside for later.

Meanwhile, mix together all your dry ingredients. In a smaller bowl, whisk together the vanilla extract, egg, and milk, before pouring it into the dry ingredients and mixing until just barely combined. Then, pour in your browned butter, and a quarter of the strawberries and their juices. (The recipe recommends thinning with additional milk, but I tried that, and I think I may have thickened it somehow??)

Preheat your waffle iron, cook according to directions, and then top with the remaining roasted strawberries. 

This just in: converting a recipe back from being vegan and gluten free is difficult sometimes. However, the resulting bread that I got out of this? Amazing, and definitely going into the regular rotation once persimmons are back in season. (If you want the original gluten free and vegan version, it’s linked below.)

Persimmon Spice Bread



  • 2.5 c flour
  • 1 c sugar
  • 2 t baking powder
  • 1 t baking soda
  • 2 t cinnamon
  • 1 t nutmeg
  • 1 t ground cloves
  • .5 c milk
  • .5 c vegetable oil
  • 1 t vanilla extract
  • 1.5 c persimmon puree (you should be able to get this from about 4 large ripe persimmons)
  • 1 persimmon, sliced thin (I used about half of one)

Vanilla Glaze

  • .5 c powdered sugar
  • 1 t vanilla extract

Take your persimmons, skin them, and puree the fruit in the blender. Save half of one, and slice it into small slices. (If your persimmons are ripe enough, this will not be an issue. For Hachiyas, you want them super ripe, borderline soft. For Fuyus, you want them firm.)  Preheat your oven to 350. 

In a bowl, whisk together your dry ingredients, followed by the persimmon puree, then the milk, vegetable oil, and vanilla, until you have a coherent dough. Transfer the dough to your loaf pan, top with the persimmon slices from earlier, and bake for an hour at 350. 

While the bread bakes, whisk together your powdered sugar and vanilla to make the glaze. Once the bread has been removed from the oven, let cool for at least fifteen minutes before drizzling the glaze on top.