Ube Waffles with Coco Jam Syrup

This was an experiment that I wasn’t expecting to be a good one, but I guess luck was on my side.

ube waffles with coco jam syrup

Ube Waffles with Coco Jam Syrup
Yield: 8 servings
Prep time: 75 minutes (includes resting)
Cook time: 10 minutes

1/3 cup hot milk
1/2 cup unsalted butter, melted
1/2 cup ube jam
2 large eggs
1 teaspoon ube extract
2 cups bread flour
2 tablespoons granulated sugar
1 1/2 teaspoon instant yeast
1/2 teaspoon salt
coco jam syrup, recipe follows
toasted coconut flakes, for garnish

1. In a measuring cup, combine the hot milk, melted butter, and ube jam until fully incorporated. Whisk in the eggs and ube extract. Set aside.
2. In a stand mixer fitted with dough hook attachment, combine the flour, sugar, yeast, and salt. With the mixer on low speed, slowly add the warm milk mixture in a slow steay stream. Increase the speed to medium until the dough barely sticks to the bowl, about 7 to 8 minutes.
3. Transfer the dough to a lightly oiled bowl, cover, and allow to rise until doubled in size, about an hour.
4. Once doubled, turn on the waffle iron. Divide the dough into 8 pieces. Spread each waffle dough in the hot iron and cook until deep golden brown.
5. Serve with warm coco jam syrup and toasted coconut flakes.

Coco Jam Syrup
1 15-oz can coconut milk
1/2 cup dark brown sugar
pinch of salt
1 tablespoon pandan juice extract, optional

Bring the coconut milk, brown sugar, salt, and pandan extract to a boil in a saucepan. As soon as the milk starts to vigorously boil, quickly reduce the heat and let it simmer over medium-to-low heat while stirring frequently. The sweetened milk will slowly thicken and its color will gradually darken into deep chocolate brown. The jam is ready when a spoonful firms up when cool.

Coco Jam Syrup Recipe adapted from Jun Belen


Black Forest Banana Loaf

I stumbled upon a series of recipes-in-a-jar online. They seem like a really cool project (especially for the holidays!), but first things first. Taste test!

black forest banana loaf

Black Forest Banana Loaf
Yield: 1 9×5-inch loaf
Prep time: 10 minutes
Cook time: 55 minutes

1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup packed brown sugar
1/3 cup unsalted butter, softened
1 cup mashed ripe bananas
2 large eggs
1 10-ounce jar maraschino cherries, drained and coarsely chopped, reserving 2 tablespoons juice
1/2 cup dark chocolate chips, optional

1. Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper. Set aside.
2. Combine the dry ingredients together: flour, baking powder, salt, and brown sugar in a bowl. Set aside.
3. Beat the softened butter in large bowl until smooth. Beat in the mashed bananas, eggs, chopped cherries and reserved cherry juice until well blended. Fold in the chocolate chips, if using.
4. Pour batter evenly into prepared pan. Bake for 55 minutes, or until the top is golden and a toothpick inserted comes out clean. Remove from the oven and let the pan cool for 10 minutes.
5. Remove the bread from pan and cool completely on a wire rack.

Recipe adapted from Recipe Gold Mine

Crumb Top Coffeecake Muffins

No, you’re not getting fooled. This is the real deal!

crumb top coffeecake muffins

Crumb Top Coffeecake Muffins
Yield: about a dozen
Prep time: 10 minutes
Cook time: 10 minutes

For the topping:
1/4 cup light brown sugar, packed
1 teaspoon cinnamon
1 teaspoon unsweetened dark cocoa powder
3 tablespoons mini chocolate chips

For the cake:
1/2 cup plain greek yogurt
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup unsalted butter, cut into cubes
3/4 teaspoon baking powder
1/4 teaspoon baking soda

1. Preheat the oven to 350ºF. Spray a muffin top pan with nonstick spray and set aside.
2. In a medium bowl, combine the greek yogurt, egg, and vanilla. Whisk until combined and set aside.
3. In the bowl of a food processor, combine the brown sugar, cinnamon, and cocoa and pulse 6 times. Pour the mixture into a small bowl and set aside.
4. In the food processor, combine the flour, sugar, and salt with 5 pulses, then distribute the butter pieces evenly over the top. Pulse 8 or 9 times, until the butter is smaller than pea size. Remove 1/4 cup of the flour mixture and stir it into the brown sugar mixture with a fork; set aside.
5. Add the baking powder and soda to the flour mixture in the food processor and pulse again 4 times to combine. Pour the greek yogurt mixture over the flour mixture and pulse 5 times, until the mixture just comes together. Measure out 1/3 cup of the crumb topping and sprinkle it evenly over the batter in the food processor. With a rubber spatula, stir the topping into the batter with three or four stirs, just until it is swirled through the batter.
6. Place 2 tablespoons of batter in each muffin cup. Evenly sprinkle 2 teaspoons of topping over each muffin, gently pressing it into the batter. If using, sprinkle about 1 teaspoon of mini chocolate chips on each muffin.
7. Bake for 10 minutes, or until a toothpick inserted comes out clean. Leave the muffins in the pan for 2 minutes before removing them to a cooling rack. Allow to cool at least 10 minutes before serving.

Recipe adapted from Bakingdom

Caramelized Onion and Tomato Jam

My toasts have always been paired with the sweet, fruity type of jams. I sure am going to start having more of the savory ones from now on.

caramelized onion and tomato jam

Caramelized Onion and Tomato Jam
Yield: about 1 cup
Prep time: 10 minutes
Cook time: 2 hours

1 tablespoon unsalted butter
2 medium yellow onions, finely sliced
6 medium roma tomatoes, peeled, cored, seeded, and finely chopped
1/3 cup granulated sugar
3 tablespoons light brown sugar
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes

1. Melt the butter in a large heavy-bottomed stainless steel saucepan over high heat. Add the onions and cook, stirring frequently, until the bottom of the saucepan is glazed in a pale brown fond, about 5 minutes.
2. Add 2 tablespoons water and scrape up fond with a wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total.
3. Add the tomatoes, both sugars, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine.
4. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 1 to 1 1/2 hours.
5. Remove from heat. Transfer jam to a an airtight container and store in refrigerator for up to two weeks.


  • I topped a fried egg on my toast, too. Delish!

Recipe adapted from Joshua Bousel, Serious Eats

Pumpkin Cream Cheese Muffins

I have a confession…I never liked pumpkins while growing up. I know, I know. What was I thinking, right?

pumpkin cream cheese muffins

Pumpkin Cream Cheese Muffins
Yield: 12 muffins
Prep time: 10 minutes
Cook time: 25 minutes

4 ounces neufchatel cheese, softened
1 cup granulated sugar, divided
1/2 cup unsweetened applesauce
1 cup pumpkin puree
2 large eggs
1 3/4 cup all-purpose flour
1/2 tsp baking soda
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger

1. Preheat the oven to 350ºF. Line a muffin pan with muffin liners. Set aside.
2. In a small bowl, whip the neufchatel cheese and 1/4 cup sugar until smooth and creamy. Pop in the fridge and cool while you prep the muffins.
3. In a large bowl, combine the the remaining sugar, applesauce, pumpkin purée, and eggs together until fully incorporated. Stir in the dry ingredients and mix until combined.
4. Spoon 2 tablespoons of batter into the bottom of each muffin. Tap the pan gently on the counter to spread the batter evenly across the bottom of each muffin tin.
5. Spoon a tablespoon of cream cheese mixture atop the pumpkin batter, then evenly distribute the remainder of the batter over the top of the cream cheese.
6. Bake for 25 minutes. Cool for 10 minutes before serving.

Recipe adapted from Two Tarts