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Sunday, February 8, 2015

Notes from Chef LaTonya

Thanks to my husband's constant nagging, today is the first day of my blog life. I know. I know. It sounds like writing a blog is the last thing I wanna do. It's not that. I LOVE PEOPLE! I love getting to know people & people getting to know me. I just hate being on a computer UNLESS I'm watching a Korean drama or talking to my parents. But hey, you never know, I may actually love the blog life. SOOOOOO, Let's get blogging.
What am I going to talk about? None other than my three favorite things in the world. FAMILY, FOOD & GOSPEL. 
I have a new baby boy named Jonas. He's 8 months now. I promise you time goes by so quickly. He's already crawling around, trying to walk and into everything. Lord give me strength. His favorite song is NOTHING IS IMPOSSIBLE by Planetshakers. I'm so happy he already has the spirit of Philipians 4:13, "I can do all things through Christ who strengthens me". However let me pray now, cause like his daddy, he's going to try do everything. He's already a foodie. How can a 8 month old be a foodie, but he is. He will not eat baby food and will mostly only eat a softer version of what we eat. If it don't have flavor, Jonas ain't eating it. LOL!!!
So today's recipe is the first thing he every ate and loved it. It's Hawaiian waffles. Head's up though, coconut goes straight through babies. And no matter what, if you let your baby taste this, please don't let them eat the syrup. Honey is not healthy for babies until after they are 1 year. Raw Honey create spores that create botulism. Other than those side notes, this is an amazingly delicious and easy to make dish. 
You can definitely do it. NOTHING IS IMPOSSIBLE

Enjoy & God Bless.
Chef LaTonya



2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoon sugar
2 eggs
2/3 cup milk
1/4 cup butter or margarine melted
4 tablespoons pineapple juice 
1/4 teaspoon nutmeg (optional)
1 can Coconut Cream divided 
1 tablespoon Honey
Pineapple cut into chunks
Macadamia nuts crushed
Whip cream (optional) 

1. Combine  all ingredients for the batter and 100cc coconut cream and mix well. 

2. For waffles heat the waffle iron an ladle 2 scoops of batter in and cook till done. For pancakes, heat a non-stick pan on medium-low and pour about 1/2 cup of batter into the pan. Cook until there are bubbles on the top of the pancake,then flip to other side and cook until done. 

4. To make the coconut syrup add  honey to 1/2 cup (about 100ml) coconut cream.
 ( Note: coconut milk will not work for this recipe.)

5. Serve warm waffles/pancakes, topped with syrup, fresh pineapple, whip cream if you like and crushed macadamia nuts.