Sunday, May 28, 2023

Small Appliance Cooking(part 2)

With my favorite recipes for each method!

In part one of this article, I discussed my crockpot, my air fryer, and my rice cooker. The following are a few more appliances and my family’s favorite recipes for each of them!

My waffle maker


I bet you’re expecting a waffle recipe for this appliance. I hate to disappoint you, but I am sure that my very special grilled tater tot cheese sandwich recipe made in the waffle maker, will be a big hit! 


  • A bag of your favorite brand of tater tots (I am fond of the “Made in Idaho” brand)
  • Cheese slices of your choice (I prefer smoked gouda, cheddar, or mozzarella slices whereas my husband prefers jalapeno cheese)
  • Optional additions such as cooked bacon strips, ham slices, jalapeno slices, or vegetables
  • A waffle iron
  1. Turn your waffle iron on and allow it to begin heating
  2. Layer your tater tots together, closely in the size and shape of your desired sandwich (this will be your sandwich base)
  3. Close the lid of your waffle iron and allow the tots to cook and crisp together
  4. When they are cooked through and at your preferred crispiness, remove that layer (it should stay together in a “bread slice” way) and set it aside
  5. Repeat steps 2 through 4 to make the second “bread slice” of tots
  6. Once this slice is cooked through, remove it and set it aside
  7. Build your tot grilled cheese as you wish and return the entire sandwich to the waffle iron
  8. Close the lid and allow contents to cook together
  9. Remove sandwich, serve with a bowl of soup and enjoy!

My stand mixer

I have a red Hamilton Beach stand mixer that I love and it has served me well. My family loves when I bring it out of the cabinet because it means mama is baking! Now, I have tried several varieties of baked good recipes from cookies to brownies to pies to cakes. And while my family will eat just about anything I make, this recipe seems to be one of their favorites!

Reese’s Peanut Butter Cupcakes

(thanks to


For the Chocolate Cupcakes*

  • 1 box chocolate cake mix
  • 4 large eggs
  • 1 cup milk
  • 1/4 cup oil (vegetable or canola oil)
  • 2 heaping Tablespoons plain Greek yogurts
  • 30 mini Reese’s Peanut Butter Cups, divided

For the Peanut Butter Frosting:

  • 1/2 cup butter (1 stick), room temperature
  • 1 1/2 cups creamy peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk
  1. Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
  2. Mix together the cake mix, milk, eggs, oil, and Greek yogurt until smooth.
  3. Spoon batter into cupcake pans, filling the liners 1/2 full.
  4. Place a Reese’s PB cup into the center of the batter in each cup (it’s okay if the tops of the Reese’s are showing).
  5. Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.

For the Peanut Butter Frosting

  1. Beat together butter, and peanut butter and mix until smooth.
  2. Add powdered sugar and vanilla and beat again until combined.
  3. Add milk and mix until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
  4. Frost cupcakes
  5. Chop up the remaining pieces of Reese’s and gently press into frosting.
  6. Store leftover cupcakes, covered, in the fridge for 3-4 days.

My ice cream maker


Our ice cream maker is another well-loved appliance. It’s a stainless steel Cuisinart machine that even comes with its own recipe book! The following is my personal favorite from the Cuisinart Recipe Booklet!

Simple Chocolate Ice Cream

  • 1 cup of unsweetened cocoa powder
  • ⅔ cup of granulated sugar
  • ½ cup firmly packed brown sugar
  • 1 ½ cups of whole milk
  • 3 ¼ cups of heavy cream
  • 1 tablespoon pure vanilla extract
  1. Place the cocoa and sugars in a medium bowl, stir to combine
  2. Add whole milk and mix on low speed or whisk
  3. Stir in heavy cream and vanilla
  4. Turn machine on
  5. Pour mixture into freezer bowl
  6. Let mix until thickened (25-35 minutes)
  7. Scoop and serve!

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Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!


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