Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Peppermint Cream Cocoa {or Coffee}

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Awww. Throw-back to the blogging days we shared a fun virtual Christmas Brunch together. Remember this??

I decided to re-post this delicious Peppermint Cream Cocoa recipe (originally published December, 2013!) just in case you needed a reminder of this wonderful and SIMPLE recipe!!!

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It was a fun experiment – creating a whipped cream topping for yummy hot drinks. But I had to wonder, would simply adding a little sweetener and peppermint extract to whipped cream really make cocoa or coffee that much more special?

Ohhhhhhh yes, yes, yes, and yes again. I quickly put this together one afternoon, plopped a generous serving onto a cup of freshly brewed coffee, and immediately decided that I needed to sit down, close my eyes, and relish the moment. It was hot beverage deliciousness in a mug. The rest of the family enjoyed this special whipped cream on their hot cocoa, and we all declared it to be ah-mazing.

Peppermint Cream Cocoa

Matt was finishing some work at the computer at the time, and therefore hadn’t joined us at the table yet to enjoy this treat. I took him a mug and declared with excitement, “Seriously, who needs Starbucks??” As he was a bit distracted with the work he was doing, he looked up, confused as he saw that I was cheerfully sipping coffee and that I had a dob of whipped cream on my upper lip. “What? You need Starbucks? Why?”

No, no. I really, really don’t. I had everything I could want in a special hot drink, all without the high fructose corn syrup or big price tag. And now, I am sharing this recipe idea with you. Enjoy, savor, stay healthy, and save yourself some cash.

Peppermint Cream Cocoa (or Coffee)Yum

Peppermint Cream Cocoa {or Coffee}
 
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Ingredients
  • 1 cup heavy whipping cream
  • 3-4 drops liquid stevia (or another sweetener of your choice like maple syrup)
  • 1 teaspoon peppermint extract
Instructions
  1. Whip cream for several minutes to form stiff peaks.
  2. Drizzle in stevia and peppermint extract.
  3. Whip quickly to mix into the cream.
  4. Serve on hot cocoa or coffee.

Here is my easy and delicious Hot Cocoa Recipe. Or even easier – here is my Hot Chocolate Mix recipe.

Which do you like better – coffee or hot cocoa?

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Simple Crock Pot Shredded Ranch Chicken (for Tacos or Salad)

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Once again, feel free to make this new recipe even if you failed to thaw chicken ahead of time. (See also: Simple Crock Pot Chicken Soup with a Kick, Simple Overnight Saucy Crock Pot Chicken, Simple Overnight Melt-in-Your-Mouth Beef Roast, and Simple Garlic Butter Shrimp – all recipes that do not require thawing meat ahead of time.)

You might be thinking, “Do you ever plan ahead? Don’t you ever thaw your meat? This is what lists are for, Laura. Get yourself a planner!”

ranch chicken salad1

I do have a planner. And a calendar. And several phone reminder alarms that go off all week to remind me of important things to do and places to be.

But my planner, calendar, and phone can’t walk to the freezer to get out the chicken, now can they? So basically, frozen meat is what I have learned to deal with in this life, and there’s nothing that can be done about it. My crock pot gently says, “I’m here for you. I’ll thaw and cook your meat – all at the same time. So you just quickly throw it in here and go about your day.”

Hmm. I think I like my crock pot better than my planner. My crock pot saves my neck, makes my house smell amazing so as to make people think I’m actually working at today’s food, then kindly provides my family with dinner. Meanwhile my planner just bosses me around and tells me what to do all day. Rude.

Planner? You could learn a thing or two from Crock Pot. And Phone Alarms? You need to just sssshhhhhhhhhussshhh once in a while. I heard you the first four times you went off. I know I have a deadline. Can you not see that I’m down on the floor trying to sort through these tax forms? Seeing as you are way over there in the other room, one cannot expect me to just bounce off the floor and spring into the kitchen to swipe your sound off. I can’t afford to be inflicted with a strained muscle if I want to try and keep up with everything Planner is making me do.

And Calendar? I’d much appreciate it if you stop staring at me, mocking me with all your words and appointments. Why don’t you just say, “Stay home. Relax.” once in a while? But no. You’re all, “Take your kid to this, head over to that, so-and-so and such-and-such, be sure to, and don’t forget.”

It’s possible that I may need anger management classes as I learn to deal with the organizational tools that help me handle all my responsibilities. In the meantime, I will happily forget to thaw my meat and let my BFF, the Crock Pot, save me once again with another Simple Recipe.

Simple Shredded Ranch Chicken (for tacos or salad)

5.0 from 1 reviews
Simple Shredded Ranch Chicken (for tacos or salad)
 
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Serves: 4-6
Ingredients
  • 2-3 pounds boneless chicken thighs or breasts
  • 2 Tablespoons olive oil
  • 3 Tablespoons Taco Seasoning*
  • 3 Tablespoons dry Ranch Seasoning**
Instructions
  1. Place chicken in the bottom of a crock pot.
  2. Drizzle on olive oil.
  3. Sprinkle on seasoning mixes.
  4. Cook on low for 6-8 hours.
  5. Shred chicken and serve with favorite taco toppings on hard or soft shells.

*Here’s my Homemade Taco Seasoning recipe.
**Here’s my Homemade Ranch Seasoning recipe.

Simple Crock Pot Shredded Ranch Chicken (for Tacos or Salad)

I now invite you to enjoy more Simple Recipes (which you can get in eBook form if you like):

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Save even more time and energy when you join Simple Meals!! It’s getting rave reviews!

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Simple Garlic Butter Shrimp Recipe (3-Ingredients!)

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It’s not that I can’t handle thawing meat ahead of time for dinner. Ok yes. That’s exactly what it is. I can’t handle thawing meat ahead of time for dinner. Or soaking beans, which is probably why I need to break down and get an Instant Pot.

I frequently rely on the “thaw meat in a tub of water” method so I can have dinner ready on time. Or I use recipes like Simple Overnight Melt-in-Your-Mouth Beef Roast or Simple Overnight Saucy Crock Pot Chicken that don’t require any thawing at all.

Today, I’m happy to introduce to you yet another “don’t worry about thawing the meat” recipe: Simple Garlic Butter Shrimp.

shrimp1

I only buy shrimp occasionally since it’s a bit on the pricey side and I don’t have a great source for it here in Nebraska. (We’re good at raising cows and chickens here in my beloved state. Shrimp? Not so much.)

But occasionally I’ll grab a couple bags of frozen shrimp to cook for my family as a special treat. It takes no effort to make this, and it can go from freezer to skillet without a problem!

Simple Garlic Butter Shrimp

Simple Garlic Butter Shrimp Recipe (3-Ingredients!)
 
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Serves: 3-5
Ingredients
  • 2 pounds raw shrimp (any size, frozen or thawed)
  • ¼-1/2 cup butter
  • 2 teaspoons garlic powder or freshly minced garlic
Instructions
  1. Cook ingredients together in a skillet for 20-30 minutes, stirring occasionally.
  2. Easy as that!

I usually just serve this shrimp by itself with some fruit and veggie side dishes. But if you really want to go all out, I recommend making Alfredo Sauce with Pasta to go with this Garlic Butter Shrimp. It’s amazing, plus tastier, cheaper, and healthier than what you can order in a restaurant.

Simple Garlic Butter Shrimp

Here are more Simple Recipes you’ll love!

Truly, all of these recipes are ridiculously easy, good, and nourishing.

Get all those recipes in an eBook FOR FREE when you join Simple Meals! —>

If you haven’t joined Simple Meals yet, you are missing out on SIMPLE becoming even MORE SIMPLE! (It’s actually possible. I do the work for you.) Check it out here (and get $10 off!). Get an full Simple Meals Planning Packet in your inbox every single week!

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Simple Pizza Chicken Bake

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Once again, a Simple Recipe saves the day. Three cheers for Simple Pizza Chicken Bake! (Hip, hip…okay, let’s just get to the recipe.)

pizza-chicken-bake

Truth: I have been too busy to cook lately. Why? Well, for one thing, I’ve been quite occupied by writing about how to put simple meals on the table.

Do not miss the irony of this.

Oh my dears. We hosted people for Thanksgiving, then turned right around and traveled to Kansas. We arrived home a few days later happy and tired, and very behind on all of our work. We began to play catch up while getting ready for Christmas and finishing up our kids’ semester of school work. Our youngest has been in our big downtown Christmas play, so we’ve been running to practices and performances and hosting family who came into town to watch. We hosted Christmas parties for two groups of college students, and enjoyed a big basketball triangular in town with the team our two middle boys are involved with.

Did I mention we’re getting ready to drive to California to see family at Christmastime?

All this fun in the midst of trying to keep up with everyday life has threatened to push me into the next level of crazy-head. (No one wants to see what that looks like.) So when Matt got home from his current job site one day last week and asked how he could help with dinner, I looked up from my computer (where I was editing a post about keeping dinner simple) and said, “I’ve been too busy writing about how to put food on the table easily to actually get food on the table. I love you. I’m hungry. Malachi needs to leave for practice in 15 minutes.”

Fun times. I have no recollection of what we actually ate that night. But no one starved, and I think I’m back on track this week to at least have the brain power to throw something in the crock pot or oven at a reasonable time.

Keep this new Simple Recipe in your back pocket. It truly is a no-brainer, and maybe it’s just me, but I think we can all use no-brainer recipes this time of year and always.

Simple Pizza Chicken BakeYum

5.0 from 2 reviews
Simple Pizza Chicken Bake
 
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Serves: 4-6
Ingredients
  • 3 pounds boneless chicken breasts or thighs
  • 14 ounces pizza sauce
  • 2 cups shredded mozzarella cheese
  • 6 ounces sliced pepperoni
Instructions
  1. Cut chicken into thin strips and spread them into the bottom of a 9x13 inch baking dish.
  2. Spread pizza sauce over the chicken.
  3. Sprinkle with cheese.
  4. Top with pepperoni.
  5. Bake, uncovered in a 400 degree oven for 30 minutes or until chicken is no longer pink.

simple-pizza-chicken-bake

I’m happy to report that the work I was behind on is almost caught up, and the work I’m trying to get ahead on is coming along at a nice pace. I got to a good enough point a few days ago that I told Matt, “Hey, I think I’ll be able to go to California with you for Christmas after all.” Now here’s hoping he gets all his work done so he can go too.

Other Simple Recipes I’ve Shared Recently:

If you haven’t joined Simple Meals, we invite you to come aboard! We’ll provide the plans. We’ll provide the recipes. We’ll provide the grocery list. All you have to do is take a deep breath and enjoy how simple your life in the kitchen has become! Join Simple Meals!

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Simple Cheesy Baked Chicken

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This Cheesy Baked Chicken recipe is unbelievably simple!

I was skeptical at first. I thought it might turn out boring or dull, dry or flavorless. Turns out, the flavor is perfect, the chicken is juicy, and then there’s the cheese. Cheese makes everything better.

easy-cheesy-chicken

 

In keeping with the Simple Recipes theme we have going on here, this recipe can be made with about five minutes of effort. While the chicken is baking, you can quickly make some veggie side dishes. We first enjoyed this chicken with fried sweet potatoes, tossed salad, and buttered peas. It was crazy easy and so, so delicous.

Simple Cheesy Baked ChickenYum

4.5 from 2 reviews
Simple Cheesy Baked Chicken
 
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Serves: 4-6
Ingredients
  • 2 pounds boneless chicken thighs or breasts
  • 2 Tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 cup shredded cheese (cheddar or Colby jack recommended)
Instructions
  1. Place chicken in a baking dish.
  2. Drizzle olive oil over the chicken and sprinkle with garlic powder and salt.
  3. Bake, uncovered, in a 350 degree oven for 20 minutes.
  4. Sprinkle cheese over the chicken and bake for 10 minutes more or until cheese has melted.

simple-cheesy-baked-chicken

Allow me to put in a word again for using boneless chicken thighs instead of boneless chicken breasts. The thighs have more fat in them, so they are always juicier and more flavorful. I’ve found the price for thighs to be about the same, if not better than what I’ve found for breasts. I’m also enjoying the fact that I continue to find a natural brand of chicken marked down for quick sale at the store. I know it’s not the best of the best when it comes to chicken, but it is at least better than the worst. (You like my logic, there?) I grab all the marked down packages I find, often getting 2-pound packages for about $3.00, and freeze them for when I need them. What a huge money saver!

Have you been enjoying all the new Simple Recipes I’ve shared here lately? They’ll keep coming, because I’m on a roll and this is fun! Here’s the list of what I’ve shared so far:

It’s here! Check out our amazing Simple Meals program!

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Simple Sweet and Sour Baked Chicken Legs

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Everybody come get yourselves some Sweet and Sour Baked Chicken Legs.

sweet-and-sour-chicken

A meal like this is one of my favorite to prepare. It goes something like this:

  1. Plop some chicken in a dish.
  2. Mix up 5 ingredients to spread over chicken.
  3. Put the chicken in the oven and walk away.
  4. Just before dinnertime, throw frozen veggies in a pot to steam.
  5. Get out salad stuff.
  6. Ring the cow bell.

If you don’t have a cow bell, I guess you can still make this chicken.

Ringing the cow bell (to alert the men in the field that dinner was ready) was one of my favorite things to do at Grandma’s house. I’ve decided that I need one for my house. My men aren’t out in the field, but they are often wearing headphones. Perhaps they could hear a cow bell better than they hear my sweet (but wimpy) voice calling them for dinner?

Either way, check out how easy this new recipe is:

Simple Sweet and Sour Baked Chicken LegsYum

3.0 from 1 reviews
Simple Sweet and Sour Baked Chicken Legs
 
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Serves: 4-6
Ingredients
  • 3 pounds chicken legs (other pieces work fine too but may require more baking time)
  • 2 Tablespoons honey
  • ¼ cup soy sauce
  • ½ cup ketchup
  • 3 cloves garlic
  • Sea salt and pepper to taste
Instructions
  1. Lay chicken legs in a 9x13 inch baking dish.
  2. Mix honey, soy sauce, ketchup, and garlic in a small saucepan. Heat briefly to melt honey and to make sure ingredients are well combined.
  3. Spread mixture over chicken legs.
  4. Cover and bake in a 350 degree oven for 45 minutes. Turn chicken over in the sauce, cover, and cook for 15 minutes more.

Be sure the soy sauce is gluten free if this is a need for you!

simple-sweet-and-sour-baked-chicken-legs

You will love this simple main dish!

Don’t miss our other Simple Recipe ideas shared here so far:

It’s here! Check out our amazing Simple Meals program!

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How to Make Healthier Corndogs for the Freezer

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Of all the recipes I share, this one is not the healthiest. Just whatever though, because corndogs taste amazing. (With a salad. And fruit. And digestive enzymes.) I’m providing a homemade option so that at least we’ll know these are better than store-bought.

Homemade Corndogs

Yum

First – try to find hotdogs that are nitrite free. Also, beef. Always beef hotdogs. Fine, turkey is okay too. Just try to avoid the hotdogs that are only pretending to be meat. I can’t even believe I’m still trying to convince myself that any form of a hotdog is healthy. But for real, at least try to find some that aren’t terrible. Why I like hotdogs is beyond me.

Now that we’ve covered the sacred topic of the hotdogs, allow me to share another compromise I make. This. We bought this fun corndog maker for one of our sons a few years ago as a gift because he is the ultimate corndog lover. (I have no idea where he gets this.) I think having dozens of appliances that only do one task each is fairly ridiculous. But shucks if having a corndog maker isn’t a lot of fun, so there. We’ve used it for more than just corndogs (like muffins and cookies – who knew?!) so hallelujah for an appliance that is actually multi-functional.

I will tell you that this machine makes the effort of creating homemade corndogs so easy and mess free that a few days ago, I made 48 corndogs in less than an hour – while I was making tomato sauce, French toast, and frozen yogurt. The corndog maker allows me to multitask while making food for my freezer. And here you thought that appliance was pointless.

Anyway….

The long and short of making homemade corndogs is that you simply use your favorite cornbread recipe, add a bit of extra milk so the batter will coat the dogs, then you either fry them in oil or bake them in the above mentioned corndog maker.

What about sticks?

Life is too short to poke sticks into hotdogs. Do the stick poking if you must, but as for me and my house, we will skip the sticks and just eat the dogs.

How to Make Healthier Corndogs (in Bulk) for the Freezer

How to Make Healthier Corndogs for the Freezer
 
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Serves: 24-48
Ingredients
  • 2⅔ cup Homemade Jiffy Cornbread Mix*
  • 2 eggs
  • 1½ cups milk
  • 4 Tablespoons melted butter
  • 24 hot dogs
Instructions
  1. In a mixing bowl, whisk together cornbread mix, eggs, milk, and butter.
  2. If using a corndog maker, cut hotdogs in half.
  3. Dip hotdogs in batter to coat thoroughly.
  4. Fry until golden brown, or cook in a Corndog Maker**
  5. Serve right away, or cool and freeze in freezer bags.
  6. Rewarm corndogs by placing them on a baking sheet in a 350 degree oven for 10-15 minutes or until heated through.

*Homemade Jiffy Cornbread Mix recipe

I put these homemade cornbread mixes together and have them on hand for convenience. I highly recommend this!

** I cut my hotdogs in half, then cook my corndogs in this fun Corndog Maker. It saves a lot of time and mess!

Homemade Corndogs for the Freezer

If you make these to freeze, all you have to do at mealtime is pull them out and warm them up while you’re getting out all the actual nutritious parts of the meal (fruits, veggies, and more veggies with a side of another vegetable).

‘Fess up. Do ya like hotdogs?

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Giant Breakfast Cookies For the Freezer

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It’s likely that many of you have been making my Giant Breakfast Cookies for years. It was one of my very first recipes I shared here. (Aww, sweet memories.)

Freezer Breakfast Cookies5

Yum

I used to always bake big batches of these cookies (or even a double batch) and freeze them to pull out as needed. This is great! But I like this new idea better.

See, with this idea we can have hot, fresh breakfast cookies whenever we want them. I think we can all agree that a hot, fresh breakfast cookie with a glass of milk or a cup of coffee is much, much better than a room temperature cookie with a glass of milk or a cup of coffee.

So this is what I do now:

Make Giant Breakfast Cookie Dough Balls for the Freezer

I mix up the Giant Breakfast Cookie recipe as normal. I scoop out cookie dough and freeze it on a cookie sheet like this:

Freezer Breakfast Cookies1

Once frozen, I transfer the cookie dough balls to a freezer bag.

Freezer Breakfast Cookies2

In the morning, I get out a few cookie dough balls to bake fresh.

Freezer Breakfast Cookies3

I put them into the oven (yep, from their frozen state) and bake them while the coffee brews.

Freezer Breakfast Cookies4

When the family wakes up, there are hot, fresh breakfast cookies ready to go with the rest of our breakfast!

These cookies are always the star of breakfast, but I usually only make enough for two per person so the fruit and protein can get the attention they need. :)

Here’s the recipe and freezing instructions:

Giant Breakfast Cookies (with frozen cookie dough ball instructions)

Giant Breakfast Cookies For the Freezer
 
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Serves: 20-24
Ingredients
  • 1 cup melted butter
  • ½ cup honey
  • 2 eggs
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (the recipe will not be effected if you choose to leave this out)
  • 2 cups whole wheat flour
  • 2 cups rolled oats
  • ½ cup raisins or chocolate chips
Instructions
  1. Mix butter, honey, eggs, salt, cinnamon, baking soda, vanilla, and buttermilk.
  2. Stir in flour and oats.
  3. Fold in raisins or chocolate chips.
  4. Scoop heaping tablespoons of dough onto a cookie sheet.
  5. Bake at 350 degrees for 15-20 minutes.
  6. TO FREEZE:
  7. Mix dough and scoop side-by-side onto a cookie sheet.
  8. Freeze dough balls, then transfer them to a freezer bag.
  9. Place desired amount of frozen cookie balls onto a baking sheet while oven pre-heats.
  10. Bake at 350 degrees for 15-20 minutes.

Breakfast Cookies for the FreezerEver tried freezing cookie dough balls before? I’ve been doing this with regular cookies for years. Why it took me this long to do this with Breakfast Cookies is just sorta silly.

More freezer recipes and ideas coming soon!

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Whole Wheat Chocolate Zucchini Muffins

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You know you’ve got a fabulous recipe when your 14-year old son takes a bite of a fresh Chocolate Zucchini Muffin and says, “Hmm. Great texture.” Or maybe I’ve just got a fabulous 14-year old son. This is a given.

zucchini muffins

Here’s a pic of this amazing kid at church camp this summer. Yes, the girls have noticed him. Every single girl has noticed. Let’s go back to talking about the muffins.

Elias at camp 2016

These muffins are “moist like a cupcake.” Again – the description of my 14-year old.

The original recipe I had for these muffins called for one full cup of sugar and (brace yourself) an entire bag of chocolate chips. An entire bag. Not only am I not interested in adding that amount of sugar to the healthy and necessary meal I like to call “breakfast” – I’m also way too cheap. Would you like a little muffin with those chocolate chips?

With proportions like that, you might think that cutting the sugar so drastically as I did might turn out a boring and inedible muffin. But allow me to remind you of the teenager’s comment from above, that these muffins are “like a cupcake.” This from someone who would never have argued with me if I had chosen to dump an entire bag of chocolate chips into my muffin mix. He didn’t even know what he was missing.

He also didn’t know he was eating zucchini.

When writing this recipe for you, I shared a range of measurements for the sugary ingredients. Your family might prefer these muffins to be a bit sweeter, in which case you’ll want to go with the 1/2 cup portion of sugar and chocolate chips. Either way, the muffins will turn out amazing. You know – moist like a cupcake.

Whole Wheat Chocolate Zucchini MuffinsYum

4.7 from 3 reviews
Whole Wheat Chocolate Zucchini Muffins
 
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Serves: 12
Ingredients
  • 1½ cups whole wheat flour
  • ¼ cup sucanat or brown sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1½ cups shredded zucchini
  • 2 eggs
  • ½ cup coconut oil
  • ¼ - ½ cup mini chocolate chips
Instructions
  1. Mix together flour, sugar, cocoa, baking powder, and salt.
  2. Stir in shredded zucchini, eggs, and oil until well combined.
  3. Fold in chocolate chips.
  4. Scoop into 12 prepared muffin tins.
  5. Bake in a 350 degree oven for 20-25 minutes.

Whole Wheat Chocolate Zucchini Muffins

I like to use Enjoy Life Soy Free Chocolate Chips when possible. :)

Enjoy these muffins for a Back-to-School breakfast or as an after school snack. Need more breakfast ideas? Find 60 Make Ahead Breakfast ideas in this post.

Here’s your final reminder to sign up to win a copy of our new Low Sugar Treats eBook!!

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How to Make Overnight Whole Wheat Waffle Batter

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What if you could mix up a yummy waffle batter before you go to bed at night, then stumble into the kitchen in the morning to cook just as many waffles as you need – with little effort?

Overnight Whole Wheat Waffles

Are you telling me that you don’t stumble into the kitchen in the mornings? That you’re a bouncer? A springer? That you wake up like Tigger? I am so happy for you.

For the rest of us stumblers, we can use this recipe to wake up slowly but still have breakfast on the table in a very short amount of time. The measuring and mixing (and the thinking and the reading of recipes) will have been done the night before. You can have your waffle iron set out and ready so that all you have to do is plug it in, turn it on, and wait for it to heat.

For that matter, you might consider prepping berries and whipped cream the night before because a waffle with syrup is good, but a waffle with berries and whipped cream is even better.

My aunt gave me this recipe a long time ago. Then I misplaced it. Now I have it back again. (Good talk.)

That fascinating story was my way of telling you that while I did do some tweaking of this recipe to use ingredients I prefer, I give all the credit to my Aunt Claudia for providing the genius behind it so that you and I can be morning stumblers. These waffles are delicious!

Overnight Whole Wheat WafflesYum

5.0 from 3 reviews
How to Make Overnight Whole Wheat Waffle Batter
 
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Serves: 8 waffles
Ingredients
  • 2¼ teaspoons active dry yeasr
  • ¼ cup warm water
  • 2 cups whole milk
  • 2 large eggs
  • ½ cup melted coconut oil
  • 1 teaspoon honey, sucanat, or sugar
  • 3 cups whole wheat flour (I use freshly ground soft white wheat)
  • 1 teaspoon sea salt
Instructions
  1. Dissolve yeast in warm water and set aside.
  2. Heat milk to just warm.
  3. Beat in eggs, oil, yeast mixture, and all remaining ingredients. (I used my blender for this, or you can use an electric mixer if you like.)
  4. Cover and refrigerate overnight.
  5. Bake in a waffle iron.

Easy Overnight Whole Wheat Waffles

See the bubbly batter you’ll wake up to in the morning? No need for you to be bubbly. You get to stumble. The batter will be bubbly enough to make up for your inability to be bubbly in the morning. You might find it is enough to bring a slight smile to a half-awake face.

Overnight Whole Wheat Waffle Batter

Some additional recipes and tips you might find helpful to go along with this waffle recipe:

While we like fruity syrups, we typically enjoy fresh (raw) berries on our waffles. Fresh strawberries with whipped cream is our favorite waffle topping. So amazing!

Have you ever tried a mix-the-waffle-batter-the-night-before idea? I love this and plan to make it a staple at our house to save time (and brain) in the mornings!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!