Sunday, March 19, 2017

My tasty review: The Waffler in Bellevue (Lake Hills neighborhood)!

Greeting fellow foodies,

When a new gourmet waffle shop opens up, I knew I had to try it! Last Saturday, The Waffler had its grand opening in the Lake Hills village. Even though it was a packed house, parking was a breeze because the lot is HUGE and right by the entrance.

What did I try? Let's me tell you:

Fried Chicken waffle with arugula salad and 100% pure vermont maple syrup.  
The fried chicken was tender, juicy, and crispy. The pure maple syrup gave the dish a nice sweetness and salad was simple and bright Like the greens? The Waffler also sells a selection of salads!

Fresh strawberries and whipped cream made this toothsome classic waffle combination a pure delight. The berries were tart and the cream was sweet. Need a smaller portion for your kiddo? Yup, they can serve a kid size portion.

Chorizo waffle with scrambled egg and pico de gallo is great for a savory and spicy kick. The egg was soft and the pico was fresh and crisp. This is perfect for a foodie with a big appetite! 

Be sure to check out The Waffler to taste their sweet and savory combination. Don't worry, they proudly serve Cafe Umbria coffee for a pick me up with your delicious dish. 

Happy baking,

The Waffler is in the Lake Hills Village in Bellevue: 615 156th Ave SE

Wednesday, March 15, 2017

NEW RESTAURANT ALERT: The Waffler in Bellevue (Lake Hills Neighborhood)


I love hearing about a new restaurant, especially a new restaurant that serves gourmet WAFFLES!
The Waffler is an upcoming hot spot in Bellevue, Washington (Lake Hills / Crossroads
neighborhood). Swing by: 615 156th Ave SE Bellevue, WA 98007

The Waffler wants to change the waffle revolution in Seattle / Eastside. 

Want to try it, foodies? Their grand opening is this Saturday March 18th. Come early, it will be a packed house all day long. After their grand opening, they will be open 7 -days a week: Monday-Friday 6 am - 6pm, Saturday-Sunday 8 am - 2pm.

The Waffler is located in the Lake Hills Village complex in Bellevue, WA.

What kind of waffles will they be serving? Check out their menu to see a tasty selection of sweet and savory options. (Don't worry, there are kids portions, gluten free waffles, and salads to expand your menu choices!)

They offer a classic fried chicken and waffle with maple syrup. I know I will be trying this on Saturday!

Not only does The Waffler serve classic waffles with fresh berries, they serve unique savory options like chicken club waffle and chorizo waffle.

Swing by The Waffler for a new and creative breakfast or tasty snack!

Happy baking and waffle eating,

Paul Ross - Chef/owner of The Waffler 
Chicken Club waffle
BLT Waffle
Chorizo waffle

Wednesday, March 1, 2017

New favorite cookie: Double chocolate chip cookie!

Greetings fellow foodies, bloggers, and bakers!

Who doesn't love a warm and chocolate-ly cookie straight from the oven? Whether it is for a special occasion, afternoon snack, or evening dessert, cookies are always a delight.

My new favorite cookie recipe is, simply put, a chocolate chip cookie with....well, extra chocolate. Now, who doesn't love that? Not only is it super easy to make, it is super easy to eat and enjoy.

My double chocolate chip cookies! Perfect for a sweet treat.

Double chocolate chip cookies:
Yields: 18 cookies, medium size
oven: 350 degrees F
time: 20 minutes total
bakeware: cookie sheets lined with parchment paper 

Cookies, pre-oven. 


  1. Cream together in a standing kitchen mixer, with the paddle attachment: 3/4 cup soft unsalted butter with 1/2 cup white sugar and 1 cup brown sugar. Mix together for 10 minute, or until it is light and fluffy. 
  2. Whisk together 1 egg, 1 yolk, 1 tsp fine salt, and 2 teaspoon vanilla extract. Microwave for 10 seconds to 'take the chill off.' Add to butter-sugar mixture slowly. 
  3. Sift together: 2 cups white flour, 2 tsp cornstarch, 2 tsp instant espresso, 2 tbsp cocoa powder, 1/2 cup dark chocolate chips, 1/2 cup semi-sweet chocolate chips, and 1/2 cup chopped walnuts. Mix together until just combine into a soft cookie dough batter. Please, do not over mix! 
  4. Using an ice-cream scoop, put 6 cookie dough drops onto a parchment-lined cookie tray and bake for 20 minutes, rotating half way. 
  5. Remove from oven and cool. Eat, enjoy and smile! 
Cookies, post oven. 

Let me know how your cookies turn out!
Happy baking,

Monday, February 20, 2017

My tasty review: The Great Seattle Vegan Chocolate Meltdown


What is better than a good old fashion foodie event? A foodie event dedicated to all things chocolate and for a great cause!

theo's chiptole spice drinking chocolate was a hit with the attendees!

The Food Empowerment Project (F.E.P) is a non-profit dedicated to raise awareness about our everyday food choices and making sure food is manufactured in an ethical and safe way.

The Washington  F.E.P chapter hosted The Great Seattle Vegan Chocolate Meltdown on Saturday 18th at The Hillman City Collabatory. What is a better way to spend a Saturday than tasting luscious and heavenly chocolate and chocolate desserts for a compassionate purpose?

Seattle famous theo's chocolate was present and ready with some delicious dark chocolate. 

The vegan hot cocoa bar had a variety of cashew and soy milk based cocoa with vegan treats to top it off. It was perfect for the rainy day!

Anika Lehde, coordinator for the Washington Chapter FEP and chocolate lover! 

From vegan chocolate chip ice cream cookie sammies to vegan hot cocoa to a variety of dark chocolate, there were too many treats to go around for anyone! Be sure to check out FEP's approved chocolate list to make sure you are eating chocolate, that is not only tasty, but sourced in an ethical way.

The Cookie Counter's vegan chocolate chip ice cream sammie made with coconut milk chocolate ice cream. Yum!

Be sure to get your tickets early next year! They sold out in a heart beat!

Happy baking,

My tasty review: Seattle's second annual Whiskey + Chowder Event!


Being a food blogger, I love attending local Seattle foodie events to taste and try what the community is eating and cooking. When I heard about an event dedicated to all things whiskey and chowder, it caught my interest. When I won tickets from edible seattle, I couldn't wait to go!

On Friday the 17th, the second annual  Whiskey + Chowder festival took place at The Foundry at Herban Feast. Admission included tastings from distillers and local restaurants/caterers with their one-of-a-kind chowder. From all crab chowders, to seafood soups, to raw oysters, anything chowder-related was present for tasting.

3Howls Distillery was present with  tasty whiskey and bourbon!

Heritage Distillery brought their fan favorites! 

The event was sponsored by metropolitan market, a local award winning grocery store serving the greater Seattle area since 1971 and edible seattle, a local magazine dedicate to all things seasonal, delicious, and devine! Check out edible seattle's recipe section for ideas on tonight's dinner!

What were my all-time favorite whiskey and chowder from the event?

Bainbridge Distiller's Yama Single Grain Japanese Whiskey. It had a strong start with a smooth, slightly spiced finish.

Yama Whiskey from Bainbridge distillery. 

The Carlile's Room seductive cream of celery soup with mushrooms and mussels. The soup was thick enough to be a chowder and the mushroom and mussels gave the celery flavor its depth and layers.

The Carlile's Room cream of celery soup with mushrooms and mussels. 

I am already looking forward to next's year's event!

Monday, January 30, 2017

Red Wine Brownies: Your new favorite dessert!

Greetings fellow foodies!

With the celebration of my mother's birthday, I combined our two favorites: red wine and brownies. These brownies are unlike your traditional brownie, the special ingredient, red wine, makes 'em extra rich and more fudge-like. Oh yum! Plus, with the addition of the super silky glaze and chopped nuts, it is sure to win over your chocolate sweet tooth. This recipe is a great way to use up any left over red wine you have sitting in your home...that is, if you have any!

Use any red wine you like. I choose a modestly priced red blend. 

Red Wine Brownies
Yield: 12 brownies. Approx. 1.5 inch by 1.5 inch square
Oven: 350 degrees F
Time: 25 minutes
Pan used: 9 inch non-stick square baking pan. Lightly buttered and lined with parchment paper. 

Ingredients and instruction:

  1. Fill a small saucepot, half way with water. Bring to a simmer over medium heat. Set a stainless steel bowl over it. Add 4 oz chopped dark chocolate and 1/2 cup (1 stick) cubbed unsalted butter. Slowly, using a spatula, stir the mixture until melted. Set aside.
  2. In a medium bowl, whisk together 1/2 cup red wine (any variety; I used a red house blend), 1/2 cup sugar and 1/4 cup brown sugar. Add 3 tablespoon unsweetened cocoa powder, 1 tsp salt, and 3/4 cup all purpose flour.
  3. Add the melted butter-chocolate to the sugar-wine-flour mixture. Stir until just combined and there are no visible dry clumps. 
  4. Pour into prepared baking pan. Bake for 25 minutes, or until a toothpick comes clean when 'poked.'
  5. Let cool on wire rack.
  6. Frosting recipe: Mix together in a small bowl, using a whisk: 1/2 cup unsweetened cocoa, 2 tablespoon powder sugar, 2 tablespoon light corn syrup, and 1 tablespoon water.  If it comes too thick, add more water. If it is too liquid-y, add more cocoa powder. 
  7. Spread frosting over the cooled brownies. Top with chopped nuts.  (Optional)
  8. Cut 4 by 4, thus equally 12 small brownies. 
  9. Drink with leftover red wine. Share with a sweet friend! 

Happy baking, Kimm

These brownies are perfect size for a wine party! 

Monday, January 23, 2017

Sweet Interview: Anika Lehde, Volunteer Coordinator for the Washington Chapter of Food Empowerment Project

Greeting fellow food readers and lovers,

I love foodie events! I especially love foodie events that are dedicated to a great cause and ethics, like The Great Seattle Vegan Chocolate Meltdown. I recently interviewed the super savvy and smart, Anika Lehde. She is co-owner of Yesler and Projectline Services and Volunteer Coordinator for the Washington Chapter of F.E.P, Food Empowerment Project.

Read my interview below to learn more about F.E.P:

1.     What is the Food Empowerment Project? What is its mission to the community?

 A: F.E.P.'s mission is to create a more just and sustainable world by recognizing the power of one’s food choices. One area of our work is educating people on labor in the chocolate industry, the limitations of standard "certifications" and how people can make sure their chocolate isn't sourced where the worst forms of child labor, including slave labor, are still present. If you have a smart phone, you can even get the free Chocolate List app with all the recommended chocolates (lots of awesome Seattle area companies thankfully). All of the chocolate on our recommended list and in our app has at least one vegan option and meets our sourcing requirements.

2.     How did you get involved with F.E.P?

 A: I saw the founder and Executive Director, Lauren Ornelas, speak at a few social justice and vegan conferences. I was so moved by the F.E.P. mission that addresses human rights, animal rights, and environmental justice, that I asked if they would consider piloting a chapter in Washington. It is rare to come across such consistent activism - they have a definition of justice that doesn't leave anyone behind. 

3.     What is The Great Seattle Vegan Chocolate Meltdown? How did it come alive?

A: The Washington Chapter (just a year old now) works to progress the mission of F.E.P. which means tons of education, outreach, and community building. We knew we needed to do something great around chocolate (we all love chocolate!) that could bring out difficult information in a way that is still fun and joyful. To show folks that being choosy about where you get your food and what you eat doesn't have to be hard, painful, or deprive you of tastes you love. We also need ways to raise funds to run F.E.P. programs, keep our app up to date, and all of the normal non-profit stuff, so a chocolate fundraiser seemed perfect. There are also so many great local chocolate companies in Seattle! 

4.     Why should the everyday consumer be concerned with ethics in food? 
A: This is such a good question. Food is actually very powerful. Food is an area where massive injustices take place (think farm labor abuses, animal exploitation, etc), inequities exist in our society (food insecurity, lack of access to nutritious food), and also impacts our environment (water quality, pesticides, environmental racism, etc). You can look up many of these issues at But it is so powerful because most folks eat at least three times a day, which means it is a very large place where our decisions make a difference (vs something we only do once a year or even less).  As an example of the scale of food, you might find an injured dog on the side of the road, take her to the vet, make sure she finds a new home, etc. (which is awesome), but you might only do that once or twice in your lifetime. Where as if you eat animals, the average U.S. citizen will eat the equiv. about 25 land animals (cows, chickens, etc), 12 fish, and 100+ shellfish in just a single year so by going vegan, one can reduce the demand and killing by hundreds of animals in a lifetime. Or another example, you may do a beach clean up once a year with your family (again, very awesome), but by switching to organic produce (if you can afford it), you will decrease demand for chemically produced foods that poison the soil, water, and air, many times a week as you shop and eat. You'll eat thousands of pounds of produce in your lifetime. When it comes to chocolate, I think it is even more unjust, that something that should be a pleasure, that is a luxury, is not a necessity, has to come to us via such human rights abuses. The children who are working the cocoa fields don't even know what chocolate is, have never tasted it. Then we here in the U.S. gobble it up (9lb+/year each) without even considering how it got to us. We can do better. We don't have to give up chocolate, we can just ask that companies be transparent about source location and then only support those who do not source where child labor is present. If you readers are interested, here is a recent in depth article

5.     What is your favorite Seattle chocolate you recommend? 
A: Oh, this is SO HARD! Of course I love Theo and Franz, but I just recently tried a fancy raw truffle from Soulever Chocolates, which was so unique ( Olive Oil Sage I think? I also recently tried the new ice cream from Frankie and Jos. Have you heard of it? Devine. Truly.

Anika Lehde, chocolate lover and volunteer coordinator for F.E.P.


Anika Lehde is the co-owner of Yesler and Projectline Services, two sister brands under the same parent company ( She is a wicked-proud graduate of Seattle University with a degree in History and Women's Studies and a Seattleite through and through. She is also passionate about social justice and animal liberation so spends her spare time as the Volunteer Coordinator for the Washington Chapter of Food Empowerment Project ( Anika also founded the community blog, Seattle Vegan Score ( and is a co-organizer of the Seattle Feminist Drinking Club. Things she likes: graffiti writing, walkers not talkers, logic puzzles, taking the bus, funny people, potlucks, optimists, vegan nachos, playing, chocolate dominoes, standing up, speaking out, taking care of business, and of course, chocolate. 

Did I mention tickets are only $10 for an adult?! 
For tickets to The Great Seattle Vegan Chocolate Meltdown, click here.

Thank you Anika for sharing your words of wisdom!
Happy Vegan Cooking!