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Filtering by Category: autumn

Sweet Potato Waffles

Shavise Glascoe

By now you might have realized that I have a thing for sweet potatoes. I'm pretty much down to try anything if sweet potatoes are involved. Sweet potato biscuits, sweet potato fries, twice baked sweet potatoes, sweet potatoes in oatmeal, sweet potato churros, and of course sweet potato waffles.

I came across this recipe on Pinterest while looking for new waffle recipes to try. My excitement over red velvet waffles was dying down and I needed something else (something exciting and worth the time and trouble of putting together). A few clicks into my search, I found this great recipe. I must say that this is the best recipe for sweet potato waffles (trust me, I tried a few of the others and they were not good at all, like at all). This recipe was very straight forward, easy to follow and the finished product came out GREAT!

When preparing the waffles the first few times, I followed the instructions to the T. Once I got comfortable with the dish I started to play around with the flavor and topping options. Either way this is great for breakfast or brunch (or dinner, whatever you're into). A must make in my opinion. Enjoy.



  • 1 1/2 lbs sweet potatoes
  • 6 eggs (2 egg yolks reserved)
  • 1/4 cup butter (melted)
  • 1 1/4 cups milk
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/4 cup brown sugar, firmly packed
  • 1 tsp cinnamon, ground
  • 1/4 tsp cloves, ground
  • 1/8 tsp ginger, ground
  • 1/8 tsp nutmeg, ground
  • 1/2 tsp salt

Flavors to Try: Orange Zest, Freshly Grated Ginger, Bacon Thyme, Vanilla, Anise, Allspice, Dates

Toppings to Try: Baked Apple Slices, Pecans, Walnuts, Maple Syrup, Pumpkin Seeds, Pears


  1. Clean the sweet potatoes and bake them at 400 degrees F for about an hour, until tender. You should be able to easily pierce through the potato. When the sweet potatoes are done and cooled down, scrape the potato meat from the skin into a large mixing bowl
  2. Mash the sweet potatoes until mostly smooth. It is ok if they are a little lumpy
  3. In a separate mixing bowl, combine 1 1/2 cup mashed sweet potato, 1 1/4 cup milk, 1/4 cup brown sugar, 1/4 cup melted butter, and 2 egg yolks
  4. In another mixing bowl whisk together the all-purpose flour, whole wheat flour, baking powder, salt, ground cinnamon, ground clove, ginger and nutmeg
  5. Mix the sweet potato mixture into the flour mixture and combine
  6. Next, beat the egg whites. Beat the eggs in a stand mixer or hand mixer until they form peaks
  7. In parts, fold the egg whites into the sweet potato mixture
  8. Using a warmed waffle iron, coat all sides with cooking spray and then add a heaping cup of waffle mix onto the waffle iron. Cook the waffles per your equipment's instructions
  9. Enjoy

Note: Recipe Adapted from Jerry James Stone



Twice Baked Sweet Potatoes

Shavise Glascoe

As someone who prepares and consumes sweet potatoes on a regular basis it is rare that I find a recipe that I absolutely love. I discovered the Twice Baked Sweet Potato recipe on Pinterest a few years ago and it has been my go to ever since. I definitely think that this is a recipe that everyone should try at least once and if you love it you can eventually adapt it to your specific preferences.

Although I wish I could take credit for being the mastermind behind this recipe, I can't. I'm just a fan. So as a fan, I will simply direct you straight to the source. As a blogger, I praise and recognize other great blogs and Sugar Free Mom is a great site for recipe ideas. Please go check it out today.


Twice Baked Sweet Potatoes

F&S Flavors to Try

*Here is a short list of adaptations that I made to this recipe*

  • Filling: Golden Raisins, Dates
  • Toppings: Whole Pecans, Walnuts, Pumpkin Seeds
After making them a few times, I decided to add pumpkin seeds on top along with the pecans.

After making them a few times, I decided to add pumpkin seeds on top along with the pecans.

Of course I had to try it with Purple Sweet Potatoes

Of course I had to try it with Purple Sweet Potatoes

Fig Pastry

Shavise Glascoe

Growing up the only exposure I had to figs was with Fig Newtons. Sad, I know. It wasn't until a few years ago that I had a fresh fig and I instantly fell in love. The love was deep enough for me to make a number of dishes with them. But I would say that my favorite dish was the Fig Pastry. Why? Not only is it yummy, but it was super easy to make and TOTALLY random. I have no idea as to what inspired me to make it, but I will never regret this experiment.

Sliced fresh figs

Sliced fresh figs


  • 1 can of Pillsbury Crescent Rolls
  • (About 1/4 cup)Cream Cheese (Cinnamon and Brown Sugar-RECOMMENDED)
  • (About 1/4 cup) Fruit Spread or Butter (Apple, Cherry, Raspberry etc.)
  • Fresh Figs (8-10)
    • Can't find Figs? Try: Pears or Apples (You will want to cook them before adding to pastry)


1. Wash and slice your figs. (They do not have to be super thin)

2. Create your spread (Half fruit spread and half cream cheese)

3. Remove crescent rolls from container (Yes, I hate that loud pop too). Now, instead of rolling them up, separate and leave flat on a cookie sheet. They should look like triangle pizza slices.

4. Spread your cream cheese/fruit spread mixture liberally on top of the flat dough

5. Top liberally with sliced figs. Place pastries into oven, following the directions on the Pillsbury package.

6. When done let them cool and if you would like drizzle a little honey on top. Totally optional.

7. Enjoy

Poached Pears

Shavise Glascoe

Autumn is my absolute favorite season. Where do I start? Beautiful leaves, pumpkin spice everything, football, insects go back to where they belong, and of course the holidays are around the corner. Another pretty neat thing about fall is that my wedding anniversary is right smack in the middle of this season, so of course I have warm and fuzzy feelings.

Well, for one of our anniversaries (I forgot which one of course), we set out on a restaurant hopping frenzy here in Baltimore. On our last stop for brunch we arrived at a very popular restaurant ready to devour any and everything that was placed on our table. The last item we received was a poached pear with yogurt. It sounded so yummy that we had to order it. But unfortunately we were NOT impressed (now you see why I did not name the restaurant).

As I am not a professional food critic, I'll keep it simple, we did not like it. Now I thought the idea was great, just the flavor was not all the way there. This also happened to be the same time that my husband and I were growing tired of the popular Greek yogurts being super high in sugar. So of course with these two issues, I decided to take matters into my own hands and give the Poached Pears for a try myself.

First, I got myself a GOOD yogurt so I went with a 2% fat yogurt. (You will thank me for that). Next, pears of course, you can go with whatever kind of pear you like. I personally enjoy Asian Pears. Now for making the yogurt stand out...... apple butter. And not just any old store bought apple butter, apple butter by Infused Spreads.  With this I only used a smidge to add a little flavor to the yogurt. After poaching the pears in a bath filled with cinnamon sticks, nutmeg, cloves and other seasonal goodness, this was the result.


1 pear (Makes 2 servings)

(2 containers or 2 cups) 2% Fat Greek Yogurt (Fage or Chobani)

Apple Butter 1-2 TBSP

Spice Options: Cinnamon (ground or sticks), Nutmeg, Cloves, Ginger, Allspice

Honey (Optional, to be drizzled at the end)


1. Slice your pears in half length wise. Peal off skin and remove core and stem.

2. In a 2-3 qt pot, add water and spices. Place pear halves into water. You want to make sure they are fully submerged.

3. Bring to a gentle boil. Poach until the pears are nice and tender. You should be able to easily pierce the pear.

4. Mix the desired amount of apple butter into the Greek yogurt.

5. Add the still warm (not scorching hot) poached pear on top of the yogurt. Feel free to drizzle a little honey on top if you have no worries on the sugar content.

6. Enjoy