Thank you to Jennifer Perillo for providing a media copy for review. Any opinions stated are my own.
I think if you’ve followed my blog for awhile, or at least have searched through my recipes on occassion, you’ll realize I’m not a “from scratch” type of gal. I’m open to learning new things though, and so when I had the chance to review Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen, I was eager to see if I could make anything in it without creating an epic fail of a dish.
Surprisingly enough to me, not only were a lot of the recipes not difficult – they were also things my family would eat – and so I hunkered down to mix, whisk and boil from scratch food in my own kitchen.
I think my favorite part of the book (besides Jennie’s story of healing from the sudden death of her husband and how cooking was therapy to help here through), was right at the beginning; Everyday Basics, you know the things you use in your recipes all the time. Who knew you could make your own all-purpose baking mix?! (Well I’m sure a lot of you did, but heh for me that box of Bisquick was front and center on my pantry shelf.) These staple items like all-purpose baking mix, marinara sauce and nut butters among some of them, are totally simple to put together yourself (when you know the right proportion of ingredients that is, which Homemade with Love naturally provides you with!), are much fresher then a store bought version and you know what’s in it…because you made it from scratch!
So I took that all-purpose mix and then headed to the Hot Breakfast chapter of the book and proceeded to make the Vanilla Blueberry Waffles. Best. Waffles. Ever. Hands down. And my picture even LOOKS like the one in her book (trust me that rarely if ever happens!)
VANILLA BLUEBERRY WAFFLES
from Homemade with Love by Jennifer Perillo
1 cup buttermilk
2 large eggs, beaten
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups All-Purpose Baking Mix (recipe included in the book)
1 cup frozen blueberries
Beat the buttermilk, eggs, butter, and vanilla with a fork until well mixed. Add the baking mix, and stir until you can no longer see the flour. Fold in the blueberries. Let the batter sit for 5 minutes.
Pour batter onto the waffle iron, filling each section by 2/3. (You’ll have to grease it if it does not have a non-stick surface.) Cook the waffles according to the specific instructions of your waffle iron. Mine is a rotating one and it took about 4 to 5 minutes for each waffle. Serve immediately.
And it’s a from scratch cookbook, not a deprivation book, so along with the breakfasts, main dishes and veggies you’ll also find desserts and pastas and other such recipes as well.
I’ll admit that a book like this probably won’t convert me overnight to cooking everything from scratch – but to be honest you totally can tell the difference in the taste of your food when you can pronounce the ingredients. I’m a tough sell from convenience and price – but this book has nudged me a bit to the edge of the fence when it comes to what we’re eating and how I’m preparing it. These waffles are maybe just the push I needed 🙂
What is your favorite from scratch food to cook with your family?
Published by Tammy Litke.