Flourless Peanut Butter Cookies

My kid's bus stop has turned into mommy drama central. I try to stay away from drama as much as possible. I'm not one of those people who loves to be involved in other people's business, I would prefer things to stay pretty vanilla. However, I am also a person that when I see bad behavior repeatedly for weeks at a time I do finally say something. This week I had to go into drama central and I'm not feeling awesome about the whole thing. Here's the back story. My kid's bus stop is on a very busy street. There are approximately 15 kids at the stop, 7 of which are boys. Recently the boys have been standing at the very edge of the curb almost into the street for over 5 minutes while waiting for the bus. Then they fight, hit, and shove each other. Yesterday I hit my breaking point. I had tried telling them not to do it, but since their mommies were not at the bus stop they chose to ignore me. Then yesterday one of them talked back to me and told me that there was nothing that I could do about it. That did it. I got them written up by the principal. I had to deal with the aftermath of my decision with a confrontational mom at the bus stop this afternoon. Luckily I am quick thinking and turned the anger into laughter about raising boys. I hope the whole thing is over, two weeks of dealing with drama is way more than I am equipped for, it's making me tired and sick of the whole thing.

On to the recipe! I love cookies, but most cookies made with gluten free flours are either too dry, or just taste lacking. Peanut butter cookies are great gluten free and can be made completely without flour and only a handful of ingredients. The following is an easy recipe for Flourless Peanut Butter Cookies.

Adapted from Southern Living.

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

Recipe Type: Dessert

Summary:

With only 5 ingredients and one bowl this is an easy and delicious dessert recipe.

Preparation Time: 0h, 5m

Cooking Time: 0h, 15m

Ingredients:

• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• optional : 1 cup semi-sweet chocolate chips

Cooking Directions:

1. Stir together all ingredients (except chocolate chips), add chocolate chips if using.
2. Roll into one tablespoon rounds and place 2 inches apart on a parchment lined baking sheet.
3. Bake in a preheated 350 degree oven for 12 to 14 minutes.
4. Wait 10 minutes before moving cookies to a cooling rack.

Tips: 

• These cookies are crumbly if you do not allow them to cool before moving them. For best results allow them to cool completely on the baking sheet. 
• I have tried these cookies both with chocolate chips and without and they work well either way. They would also work with peanut butter chips or toffee bits. 
• If you do not eat granulated sugar you could experiment with coconut sugar or sugar substitute. I have not tried these substitution, but I have tried coconut and date sugars in other recipes and they have worked well. 

Peanut Butter Banana Popsicles

I am so ready for cooler weather. It has been hot, sticky, and nasty humid here for months. Luckily the weather is supposed to cool down into the high 70's next week, which I am so looking forward towards. One thing I do love about summer are the thunderstorms. There is something so refreshing about a great summer thunderstorm. Everything becomes quiet, the temps drop, and for a few minutes everything is still. It's peaceful, calming, and a great refresher during a busy day. Thunderstorms might just be my favorite thing about summer.

With hot weather comes cold desserts and drinks. My kids are in love with popsicles and they are so easy to make at home and cost a fraction of the cost of store bought. Plus you can use whole ingredients making them a delicious summer treat. The following is my recipe for Peanut Butter Banana Popsicles.

Adapted from Kroger mymagazine mailer.

Peanut Butter Banana Popsicles

Peanut Butter Banana Popsicles

Recipe Type: Dessert

Preparation Time: 0h, 5m

Total Time: 4h, 5m

Yield: Serves 8

A simple summer dessert using fresh bananas and peanut butter. Only takes minutes to make. 

Yield: 8 servings

Ingredients

• 4 ripe bananas
• 1/2 cup smooth peanut butter
• 1/2 cup milk
• 1/4 teaspoon salt
• 1 tablespoon brown sugar

Cooking Directions

1. Cut bananas into 1-inch chunks. 
2. Combine all ingredients in a blender and blend until smooth. 
3. Stir wet ingredients into dry and mix until just combined (do not over mix).
4. Spoon into an 8-serving popsicle mold and freeze until set, approximately 4 hours. 

Tips: 

• If you don't have a blender a food processor would also work. 
• I know a lot of people avoid granulated and brown sugar. I haven't personally tried this recipe with honey, agave etc., but I would love to hear if anyone tries and how it turns out! 
• Run the popsicle mold under hot water to loosen the popsicles and they should pop right out. 
• I have tried this recipe with whole and non-fat milk and they both set beautifully. I have not tried it with soy, almond, or coconut milk, but you are free to try and tell me if it works. 

Gluten Free Banana Oatmeal Pancakes

Television seemed more exciting to me when I was younger. The same goes for movies, I used to love going to see new movies every Friday evening in my twenties. I would get addicted to television shows and be excited for the next weeks episode. Now in my middle thirties television and movies just don't seem to hold the same appeal. A big part of the change might have to do with the Internet and the way that I watch movies and television. My family dropped cable years ago, we now rely on Netflix and Hulu. It's cheaper and we don't miss having all pointless channels that have nothing to watch on them. However, I also seem to not enjoy television the way that I used to. I get bored halfway through a lot of episodes and more than a couple of seasons of any show is just a little too much. There are exceptions, there are some shows that I have watched for years, but they are the exception not the norm. Maybe my expectations for television and movies have gotten higher the older I get. I have far less time to waste hours watching a movie that I hate. Maybe I just haven't watched anything great lately. Whatever the reason I have preferred books to television and movies for years and the trend seems to get only stronger the older I get. Hopefully I'm not alone.

Last week I was having a strong craving for pancakes. Gluten free pancakes can be very hit or miss, some are great, others barely edible. I decided to try a new recipe for Gluten Free Banana Oatmeal Pancakes in order to utilize the large amount of oat flour I had in my cupboard.

This recipe has 10 ingredients. It takes 20 minutes of total time, 10 minutes of which is active, and makes 8 pancakes. I only made a few changes to the original recipe. First I had a large container of coconut oil so I used it in the recipe. I warmed it in the microwave and I had no problems with it re-solidifying (like the recipe mentioned). I also cheated and didn't let the batter sit for 10 minutes. It was breakfast and I was hungry and I just wanted to eat. Not letting the batter sit didn't seem to change the outcome of the  pancakes. They were still fluffy without the wait time. Finally, I doubled the recipe and made my pancakes a little bigger than the recipe suggested so I ended up with 12 pancakes total.

These pancakes turned out very well. I topped the servings with melted peanut butter (which is delicious on pancakes and waffles - just heat peanut butter in the microwave for 20 seconds and it pours like syrup). The pancakes had a great banana taste and rose well on the griddle. They were delicious with peanut butter, but would also be great with butter or syrup. The only change I would make would be to add a small amount of vanilla extract the next time.

For the recipe go to Gluten Free Banana Oatmeal Pancakes.

Browned Butter Banana Waffles

Brown Butter Banana Waffles 

I can't stand the taste of water. I drink at least 8 glasses a day, but it isn't because I love the flavor, I don't. My husband and two boys don't seem to mind it, but I have to drink my water hot and quickly. I also can't stand ice. I always order drinks without ice and I prefer my pop and iced tea at room temperature. I think a large part of it has to do with the fact that I am very small boned and get cold easily. While everyone else is overheated, I am the one with a sweater on in the middle of the summer. My husband teases me that I never wear a tank top without a cardigan, my shoulders freeze. Whatever the reason, I have strange water habits that everyone in my family always comments upon. I always argue that by not getting ice I receive more drink for my money.

Today my youngest was tired and grumpy. He decided that he would only eat bananas for breakfast. Don't ask me why, he was in a mood. So for breakfast this morning I tried a new recipe for Brown Butter Banana Waffles.

My boys all dressed up! 

This recip has 13 ingredients. It takes 30 minutes of total time, 20 minutes of which is active and makes 6 servings. I did make a few changes to the original recipe. I'm not sure if I had very large bananas, or if the type of waffle maker that I have needed thicker batter, but the batter as stated in the recipe was too thin. So after the first waffle was done, I added an additional cup of all-purpose flour. My bananas were on the large side so that have been why my batter was a little thin without the additional flour added. I also added a small amount of almond butter to the batter (about 2 tablespoons) and more on top of the the finished waffles along with sliced bananas.

My youngest son really liked the banana flavor on these waffles. If you have never browned butter, it needs to be fully brown throughout the pan. The recipe makes it seem that just the edges should be browned, but true browned butter is brown throughout with little bits of brown on the bottom of the skillet. You really want the butter to be fully browned for the flavor to come through in the waffles and have a nice nutty taste. Topped with bananas and almond butter these waffles turned out beautifully and were a great breakfast for a growing 4 year old.

For the recipe go to Brown Butter Banana Waffles. 

Browned Butter Banana Waffles

Recipe Type: Main

Summary:

A great combination of browned butter, bananas and almond butter. Re-heat well in the toaster making them great for a quick weekday breakfast!

Preparation Time: 0h, 20m

Cooking Time: 0h, 10m

Total Time: 0h, 30m

Yield: Serves 6

Monkey Bites

Monkey Bites

Today was school picture day for my oldest. Luckily he is over the cold we have all been fighting this week. He was insistent on wearing a Minecraft shirt. Everything in my house seems to revolve around Minecraft, my two boys are obsessed. I shot down his shirt idea, my mother never really let me live down the New Kids on the Block shirt I wore for picture day. I think I might have also worn a Jem shirt, so that definitely shows my age (looking back it was a pretty horrible cartoon). He ended up wearing a nice button down shirt and I'm hoping he actually remembers to smile. Last year he had a grimace on both of his school photos. Since I am still fighting a cold I have been trying to make easy recipes that don't take a lot of effort or time. Yesterday I tried a new snack recipe for Monkey Bites from Better Homes and Gardens Magazine.

Old Main Marshall University Huntington, WV

Now normally I don't reprint recipes, but since this only has three ingredients and no actual recipe I will share the information. So monkey bites are just a fancy name for chocolate covered bananas with peanut butter. Here is how to make them. Slice a few bananas into medium sized slices. Place in a single layer on a baking sheet. Freeze for about an hour. take out the slices and spread your favorite peanut butter on half of the slices. Place the other banana slice halves on top. Refreeze for an hour or until frozen. Using your favorite chocolate, I used dark chocolate, melt and place into a bowl. Dip banana peanut butter slices into the chocolate. Refreeze. I kept my monkey bites in the freezer, they are delicious frozen. You could also keep them in the fridge, but I'm not sure what the consistency would be.

Marshall University Huntington, WV

These are a really nice snack. My two boys liked them without the chocolate for an after school snack. Frozen bananas with peanut butter are a nice protein snack. With the chocolate they are a great dessert, especially with dark chocolate.

Toffee Peanut Butter Cookies

Toffee Peanut Butter Cookies

My oldest survived his first day of 2nd grade. I was worried how my youngest would do with not going to school until next year, but he was a trooper. His biggest complaint was waking up at 7 am this morning. I really don't blame him, it takes a couple of weeks for everyone in the house to re-adjust to a school schedule. It was nice to be able to sit down with a cup of coffee this morning while my youngest was playing in his bedroom. I could feel the stress of the summer melting off of me. Don't get me wrong there will be lots of homework, school events, sports etc this school year. However, there will also be the school hours where I only have one child. With two boys all I have heard this summer has been lots of noise. I had no idea how much noise a 4 and 7 year old boy can possibly make while in the same house for two months. Mommy needed a break. After my cup of coffee I spent the rest of the day cleaning up after summer. Every year after school starts I spend a day going through the house and taking things to donate. I ended up with two bags of old toys from my boy's room so I made decent progress and my house stayed nice and quiet until the bus came. To celebrate the start of the school year, I did a little baking. Today I tried a new recipe for Toffee Peanut Butter Cookies from the Hershey's website.

Owingsville, Kentucky

This recipe has10 ingredients. It takes 25 minutes of total time, 15 minutes is which is active and makes 36 cookies. I made a number of significant changes to the original recipe. First, I changed the all-purpose flour to gluten free flour. I found that I had to add slightly more gluten free flour in order for the dough to come together and not be too thin and spread during baking. I only had a half of a bag of toffee chips left, so I added the entire amount into the dough instead of following the procedure in the recipe. It made the texture of the cookie more what I was desired.

Downtown Owingsville, Kentucky

Gluten free baking can be hit or miss, but these cookies turned out well. I made a batch with regular flour also and according to my kids they were great. I slightly increased the baking time since they didn't appear fully browned at 8 minutes. This recipe would also be delicious with a combination of the toffee chips and dark chocolate chips. I love anything with dark chocolate.

For the recipe go to Toffee Peanut Butter Cookies.

Toffee Peanut Butter Cookies

Recipe Type: Dessert

Summary:

A recipe for peanut butter cookies with toffee chips. Take only 8 minutes to bake.

Preparation Time: 0h, 15m

Cooking Time: 0h, 8m

Total Time: 0h, 25m

Yield: 36 cookies

Recipe for Chocolate Peanut Butter Oatmeal Cookies

Gluten Free Chocolate Peanut Butter Oatmeal Cookies

My treadmill has sat lonely for the last month. Between strep throat and a stomach bug I was sick for almost 4 weeks. Not fun and it has thrown off my normal eating and exercising schedule. I am a creature of habit, when I don't eat well and get in my hour of treadmill everyday I get tired. Not just a little tired, but exhausted by the middle of the afternoon. When I eat a balanced diet and do my walking I feel energized and great. That's not to say I don't love an occasional treat. I have a definite sweet tooth and believe in using moderation. Since I eat gluten free I am always looking for ways I can have a treat and use gluten free flours. Last week I tried a new recipe for Peanut Butter Oatmeal Cookies from Allrecipes.com.

This recipe has 10 ingredients. It takes 1 hour of total time, 15 minutes of which is active and makes 4 dozen cookies. I did make a few changes to the original recipe. First since I eat gluten free I substituted rice flour for the all-purpose flour. I have started buying a superfine brown rice flour that I love. It isn't gritty at all and I was able to fine a great deal on it making it affordable. Chocolate peanut butter was on sale at my local grocery store so I had a number of jars in my cupboard. I substituted the chocolate peanut butter for the regular peanut butter used in the recipe. Finally, I used an extra cup of oats since my family likes lots of oatmeal in their oatmeal cookies and I made my cookies larger than the recipe suggested. My baking time increased by a couple of minutes per batch and I ended up with a total of 2 dozen cookies.

My husband and two boys aren't big fans of gluten free baking. However, they really liked these cookies even though they were gluten free. The combination of the chocolate peanut butter and oatmeal was delicious and I liked that they were baked unlike one of my husband's favorite recipes which is similar, but made as no-bakes. Overall, a great recipe that converted well to being made gluten free.

For the recipe go to Peanut Butter Oatmeal Cookies.

Gluten Free Banana Peanut Butter Muffins

I am a huge snack eater. Three meals a day has never been something that I could stick to, but instead I eat 6 smaller meals. My two kids are the same way. They pretty much eat from the time they get up to when they go to sleep. Since they eat so often, I make sure that the snacks that I have in the house are healthy and filling. With the fact that I am now eating gluten free it has been trail and error with recipes and making sure that my two sons don't notice the changes. Recently, I tried a new recipe for Banana Peanut Butter Muffins from the October issue of Parents magazine, which looked perfect for snacking and easy to convert to being gluten free.

This recipe has 10 ingredients. It takes 30 minutes of total time, 15 minutes of which is active and makes 30 mini muffins. I made a number of changes to this recipe. First, instead of using whole-wheat and all-purpose flours I used brown rice flour. Brown rice flour is a great gluten free substitute and I use it frequently in baking. Instead of making mini muffins I made regular sized, with the recipe making 12 regular muffins. Finally, I used liners to make the muffins easier to take out of the muffin tins. I chose not to top with jam, my two boys loved them with the peanut butter alone. I followed the remainder of the recipe as written.

These muffins were delicious. The combination of peanut butter and banana was perfect and the recipe held-up well to being made gluten free. Best of all the recipe was easy enough that my six-year-old helped me with the whole thing. A very easy recipe, perfect for snacking or anytime of the day.

For the recipe go to Banana Peanut Butter Muffins. (registration required)

Chocolate Peanut Butter Granola Cookies

 If you've been reading my blog recently you may have noticed that I have given up eating gluten. I was having horrible stomach problems and with a family history of gluten intolerance it was the most likely culprit. So I stopped eating gluten and within a week felt much, much better. The only problem is that I love baked goods. The thought of giving up baked goods troubled me more than just a slight amount. So I decided to try my hand at making gluten-free baked goods. I tried a few recipes that turned out less than great. They either did not rise or the taste felt like it was missing something. So I kept looking and trying. Finally, I found some recipes that worked great and tasted just as good as their gluten counterparts. Last week I tried a new recipe for Chocolate Peanut Butter Granola Cookies from Food and Wine magazine, which with four ingredients looked very easy and great for gluten-free snacks.

This recipe has 4 ingredients. It takes 1 hour of total time, 15 minutes of which is active and makes 12 cookies. I had no problems finding any of the ingredients at my local grocery store and made no ingredient modifications. If you are gluten-free like I am make sure to check your labels on both the granola and peanut butter to ensure that they are in fact gluten-free. These cookies were done in exactly 15 minutes, so be careful to not let them burn. I rotated the baking sheet halfway through the time to ensure even cooking. These cookies are very crumbly when they are first taken out of the oven. Do not move them off the baking sheet until they have cooled slightly or they will fall apart. I followed the remainder of the recipe as written.

I love how easy these cookies are to make. With only 4 ingredients they go together very easily and only take minutes to prepare. My kids absolutely loved these and I ended up having to make another batch since they were gone so quickly. Using peanut butter makes the cookies easy to make and have a delicious flavor. Great for an after school snack!

For the recipe go to Chocolate Peanut Butter Granola Cookies.

Chicken Satay with Peanut Sauce

I have a small obsession with peanut butter. Since this would be my second post in which I have disclosed this information you can be pretty sure that I am serious. I love it. Growing-up I was always the very skinny kid that loved to dance and swim and that everyone was determined that didn't eat. They were very wrong on the not eating. I ate, and ate, and ate some more. One of my favorite snacks was to mix peanut butter and brown sugar, and eat it from a bowl. I still have the bad habit of eating peanut butter straight from the jar, which drives my husband nuts. We have separate peanut butter jars so that I don't contaminate his portion. Since I love peanut butter so much it is one of my favorite ingredients to use in recipes. It is very versatile and is great in both main dishes and desserts. Last week I tried a new recipe for Chicken Satay with Peanut Sauce from All You magazine, which looked very easy and perfect for my peanut butter obsession.

This recipe has 8 ingredients in the chicken and 8 in the sauce. It takes 15 minutes of prep, 3 hours of chilling time and 10 minutes of cooking and makes 8 servings. I had to go to multiple stores to find fish sauce, but that is normal in my area for any ethnic food items. I had no problems finding any of the other ingredients and I made no ingredient modifications. As I always do I used my indoor grill to make this recipe. My indoor grill takes longer than a regular outdoor gas or charcoal grill, so my total time was closer to 18 minutes to fully cook the chicken skewers. Instead of a plastic bag for chilling the chicken in the marinade, I chose to use a square plastic container. For me it was easier to fully coat the chicken with this method. In addition to eliminating gluten I have stopped using white sugar, so I left the sugar out of this recipe. It would taste just as good with the sugar or you could use brown rice syrup or honey instead. I followed the remainder of the recipe as written.

My two kids loved this recipe. We ate all 8 servings in one night, most of which was eaten by my two sons. I loved the peanut sauce and it was the perfect accompaniment to the chicken satay. The only downside to this recipe was putting all the chicken on the skewers. I must have two left hands or something due to how hard it was for me to skewer the chicken. After a while of doing it though I finally got the hang of the process. Overall, this was a delicious and easy recipe that I would definitely make again in the future.

For the recipe go to Chicken Satay.

Peanut Butter Cup Protein Smoothie

My oldest has been back in school for two weeks and my family has been doing great with changing our breakfast habits. I have been the one the most in need of reform and I am glad to say that I have completely changed my bad habits. No longer do I reach for the cookies and sweets in the morning, but instead consistently eat protein and fruit. This has been a major change for me and I feel a lot better. I have also changed by kids diets pretty dramatically. We have always eaten well and I started cooking from scratch years ago. However, I have always baked a little too much and can be hit or miss with using whole grains instead of white flour. In the last couple of months I have changed these habits and my family has discovered that they love quinoa, whole wheat couscous and brown rice flour. My two boys have also been much calmer and stopped all the snacking they used to do all day without eating meals. One breakfast food that I have found that my whole family loves is smoothies. They are quick and easy and can be full of protein. Last week I tried a new recipe for Peanut Butter Cup Protein Smoothies from the July issue of Family Circle magazine.

This recipe has 6 ingredients. It takes 15 minutes to prep and makes 4 servings. I'm not really sure why the recipe states that it takes 15 minutes to prep. I was able to put together this smoothie in literally a couple of minutes. I chose to leave out the salt. I tasted the smoothie before adding the salt and I liked it the way it was. I try to avoid unnecessary sodium, so I chose to leave the salt out completely. I actually used vanilla flavored almond milk instead of soy milk. My family prefers almond milk and the remaining soy milk left in the carton wouldn't be consumed and therefore it would be wasteful. I followed the remainder of the recipe as written.

Everyone in my house thought that this smoothie tasted like something from a juice bar. It is absolutely delicious and I love that it has 15 grams of protein. It does have 14 grams of fat, but since it's mostly from peanut butter which is a good fat I think that it is perfectly acceptable. Plus I don't believe in eliminating all fats from your diet, especially since my family is very physically active. One of the best parts about this smoothie is that it keeps you very full. I wasn't hungry until well after lunch so it was a great way to control my mid-morning sugar cravings. I have already made this smoothie two more times and it is sure to stay in my breakfast repertoire.

For the recipe go to Peanut Butter Cup Protein Smoothie.

Homemade Peanut Butter

My family eats a large amount of peanut butter and I have had a soft spot for it ever since I can remember. My mom made her own from scratch and I loved the days she made it and put it on homemade toast with honey, yum! My two boys seem to have inherited my peanut butter obsession and can eat jars of it in a weeks time. Store bought peanut butter isn't bad, but the taste of homemade is so much better, so I have experimented with the recipe over the years until I have found one that works.

Homemade peanut butter is very easy to make. Only three ingredients are needed for the roasting and
four for the actual peanut butter. To roast the peanuts, preheat the oven to 350 degrees and place two pounds of raw peanuts in the shell on a baking sheet. Toss with a small amount of peanut oil and kosher salt and roast for about 25 to 30 minutes. After the peanuts have cooled enough to touch, shell and peel off the skin. For the peanut butter place the roasted peanuts into a food processor and add honey, salt and peanut oil until the desired consistency is reached. I normally process the peanuts by themselves until they are finely ground and then add the other three ingredients to taste. You can actually get away with adding very little oil if you use spanish peanuts which have a higher oil content, but I have only been able to find virginia peanuts locally, so I have to add additional peanut oil. Place the finished peanut butter in the fridge and it should last about 2 months, but we always eat ours in a week or two.

This is a very easy way to get protein in my family's diet and takes very little effort to make. I love that homemade peanut butter doesn't include any of the preservatives or additives that many store bought varities contain. My two year old enjoyed this recipe on the spelt pancakes from one of my previous posts and absolutetly loved it. A delicious, easy recipe that is a great way to use peanuts and add extra protein.

Everyday Food Peanut Butter Waffles

As I've stated numerous times before, breakfast is a meal I struggle with my two boys over. Their idea of a healthy breakfast is a bowl of cereal if I'm lucky, and if given the choice it's something loaded with sugar like their daddy's box of Lucky Charms. The one dish that they seem to at least taste before dismissing it, is waffles. However, they get tired of having the same thing time and time again, so I am always searching for healthy breakfast options. The May issue of Everyday Food had a recipe for Peanut Butter Waffles, which look nutritious and perfect for my two growing boys.

This recipe has 11 ingredients, including the bananas and maple syrup for the topping. I was able to prep this recipe while my 2 year old "helped" me in the kitchen. A couple of comments on the ingredients used in this recipe. There are some products that I will use lesser quality ingredients, however, I'm insistent on using all natural peanut butter. I grew up with my mom going to the local natural food section of our grocery store and grinding the peanuts to make peanut butter (it was the funnest thing ever to watch!). I ended up having to buy bananas twice for this recipe because my boys ate them the first time :) I didn't make any major modifications to this recipe and prepared it as is.

My two boys absolutely loved this recipe. I put the leftover waffles in the fridge after breakfast and by lunch they had gone in and eaten all of them. I like that these waffles have extra protein from the peanut butter and the taste is delicious. These are a great way to get a healthy start to your day.

For the recipe go to Martha Stewart Living Peanut Butter Waffles.