{Waffle Wednesday} Peanut Butter Waffles with Cinnamon Honey Butter Topping

Who would have that my post in April would be the last until October? Well not me, because I had no idea that just a couple weeks after that post I would be a hired as a middle school teacher at the most incredible school I’ve ever known! Thus began a busy summer of tying up all kinds of lose ends and diving head first into lesson plans and curriculum guides. I’m having the time of my life and wouldn’t have it any other way!

This week I’m on Fall Break and have had been busy getting some new posts together: recipes, travels, and fair trade fashion. But first, these:


Peanut Butter Waffles with Cinnamon Honey Butter Topping
Yield: 4 large waffles
1 3/4 cups all purpose flour
1/4 cup corn starch
2 tablespoons sugar
1 tablespoon baking soda
1/4 teaspoon salt
1 teaspon of cinnamon
1 cup milk
1/2 cup vegetable oil
2 eggs
1 1/2 teaspoons vanilla extract, or vanilla bean paste (better than extract!)
3/4 cup peanut butter (more or less to taste; see note below regarding consistency)

A note about batter consistency: waffles are really forgiving. If your batter is a little to thick or a little too thin, chances are good it will still turn out just fine. If you ever feel like the consistency really is off though, gradually add in a little more flour if it’s too thin, or a little water or milk to thin it out if too thick. 

-Combine dry ingredients in a medium-sized bowl and whisk thoroughly to distribute ingredients.
-Make a well in the middle of the dry ingredients and add milk, oil, eggs, vanilla, and peanut butter; stir to combine.
-Pour batter into waffle iron,
-Press till golden brown, and serve topped with cinnamon honey butter (recipe follows)


Cinnamon Honey Butter
1/2 stick sweet cream unsalted butter
1 /2 tablespoon of cinnamon
1 tablespoon of honey (I used the good stuff from We Three Beeks, made here in Birmingham, AL)

-Melt butter in a microwave-safe bowl
-Stir cinnamon and honey into melted butter


Reese’s PB Cups: Not just from from a vending machine.


My sweet husband LOVES peanut butter. He calls it protein paste. We are both on diets, but being newlyweds and hopeless romantics, I CANNOT stop baking and making treats to show my love and affection. Seriously! I know, I know.

So I made him some homemade reese’s peanut butter cups. They are SO SO easy. They’re a joke they’re so easy. Sorry for the lack of exact measurements in the following “recipe,” but this is what we call organic. I’m kinda just making this up as I go along. Just add ingredients as you see fit for how many people you’re making these for. I mean, look at the ingredient list! It’s nothing but goodness for your body and soul. You can’t really mess these up.

Peanut Butter.

Confectioner’s Sugar.

Chocolate Chips (I used Milk Chocolate).

Vanilla Extract.

Melt your chocolate chips in a microwave safe bowl in 30-second increments, stirring in between (or go old-school and melt over a double boiler).

With a pastry brush, paint the inside of about 20 or so mini muffin liners (or jumbo…that could be cool) with the melted chocolate chips. You might be tempted to add in heavy cream or butter like you’re making a ganache, but don’t because the chocolate won’t harden. Pop ’em in the freezer.

Mix together a couple cups of peanut butter and about a cup of confectioner’s sugar. Throw in a couple splashes of vanilla extract. Mix it all up and spoon into the muffin liners. Back in the freezer for a few.

Pour the last of your melted chocolate over the top and let them harden in the freezer of fridge till they’re set.

Serve and accept accolades and kisses of gratitude.