I am so excited to have another guest blogger for you to meet today! Christina writes This Woman Cooks!, one of the first food blogs I was reading when I started food blogging myself.  Christina is another 20-something food blogger who also happens to live in Michigan. Not too far from me in fact–we should do coffee sometime Christina! Make sure to check out Christina’s blog for great recipes, fun stories and infectious energy. And she obviously thinks like me–these waffles have a stick of butter in them but she calls them healthy because there is fruit folded into the batter. Love that! Enjoy this recipe (it looks amazing!), and don’t forget to show Christina some love!


Hi all! I’m Christina and I run the blog This Woman Cooks! This is my first guest posting experience and I’m glad it’s at Not Rachael Ray! I’ve been a loyal reader of Rachel’s blog for quite a while now. I love her sense of humor, fantastic photography skills, and creative recipe ideas (did you see her hot fudge week?). I was so honored when Rachel asked me to guest post for her today.

Let’s take a look at what I’ve got for you.

Waffles!! I’ve become obsessed with finding recipes to make waffles ever since receiving a waffle maker for my birthday this year. If you don’t have one, I’d highly recommend getting one. I promise you won’t regret it.

The minute I saw these waffles I knew I had to make them. With fruit carefully folded into the batter, it makes me feel better about eating one of these things heaped with whipped cream and drizzled with syrup and honey. They’re healthy. I added blueberries to my waffles but you can definitely add any fruit that you like. Raspberries or blackberries would pair wonderfully, or even a combination of all three!

Source: adapted from Lick the Bowl Good

1 ¾ cups all-purpose flour

1 Tablespoon sugar

1 Tablespoon baking powder

½ teaspoon salt

8 tablespoons (1 stick) unsalted butter, melted

1 cup milk

½ cup sour cream

3 large eggs

1 ½ cups of fresh or frozen berries, optional

Maple syrup or jam, for serving

Heat a waffle iron according to manufacturer’s directions. Lightly oil the grids with unsalted butter.

Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. If adding berries, add about ¼ cup of the flour to the blueberries and gently mix—this will help prevent the blueberries from sinking to the bottom of the batter.

Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix. Gently fold the berries into the batter.

Spoon about ¼ cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with butter and syrup.

Note: You can freeze extra waffles in a resealable plastic bag. I line mine with wax paper and reheat in the toaster when a waffle mood strikes.

Thanks so much again Rachel for having me today! I hope you all take a moment and check out my blog! Enjoy!