For Peter Creyf, the answer came in the form of the beloved Belgian Liège waffle—caramelized pearl sugar, crisp on the outside, soft inside, and best eaten hot from the iron. Today his company, Waffle Cabin, serves those waffles at ski resorts across the United States, filling mountain air with an irresistible aroma that skiers and snowboarders happily follow.

Our connection goes back further than Peter even remembered. Over a decade ago, when I published a recipe for Liège waffles on Whipped The Blog, he kindly jumped into the comments to help readers troubleshoot and even offered advice about sourcing authentic pearl sugar. Recently I noticed something funny in my blog analytics: people searching for “Waffle Cabin waffle recipe” were landing on my post—clearly hoping to recreate the experience at home after a ski trip.

That curiosity led me back to Peter, whose path to waffles is far from traditional. A trained pilot turned entrepreneur, he built a business around one simple but powerful idea: the right food, in the right place, at the right moment.

I spoke with Peter about mentors, failed early attempts, and why ski resorts turned out to be the perfect home for a hot waffle.

How did you end up in the waffle business?

My background actually has nothing to do with baking. I trained as a pilot and came to the United States for flight school. I loved it here, and it planted the seed that maybe someday I would come back to live in America.

But I graduated right after the Gulf War, when aviation jobs basically disappeared. Airlines weren’t hiring and people were afraid to fly. So I had to start thinking about doing something else.

Around that time my mom’s husband, my second dad, suggested waffles. I laughed and said, “I don’t know anything about waffles.” But he came from a family of bakers and chocolatiers and knew people in the industry. He started making connections, which led to my waffle mentor, Leo.

Leo was the one who really took me under his wing. After meeting one afternoon in Belgium, he said, “You sound like a good young guy. I’ll help you.” And he did. Even today when I visit Belgium, I make a point of stopping to see him. We’ve stayed close friends.

For readers who may not know, what exactly is a Liège waffle? And how is it different from the waffles most Americans are used to?

A Liège waffle is very different from what most Americans think of as a Belgian waffle. Those are usually the Brussels style: light, fluffy waffles made from batter with deep pockets for toppings like whipped cream or fruit. 

A Liège waffle is made from a yeast dough, more like a brioche, so it’s richer and denser. It is also sometimes called Gaufres de Liège, sugar waffle, or pearl sugar waffle. The real magic is the pearl sugar mixed into the dough. When the waffle cooks in the iron, those sugar pieces melt and caramelize, creating little crunchy pockets of sweetness on the outside. 

That’s why you’ll often see them eaten plain, right out of the waffle iron. They don’t really need syrup or toppings. In Belgium they’re often sold as street food, something you grab warm and eat while walking around and that’s exactly the experience we try to recreate at Waffle Cabin.

What made you think Belgian waffles could succeed in the United States?

The idea really came from realizing how many incredible foods exist in Europe that Americans rarely experience in their authentic form. When I first came to the U.S., I kept thinking about how much opportunity there was to bring those traditions here.

But the beginning wasn’t easy. The first two years were really tough. We started in the Boston area, and honestly it was everything but a success story. At that time everyone I talked to who had tried something similar had horror stories. They said the waffles were great, but the businesses failed.

In retrospect I’m actually grateful for that painful learning curve. It forced me to analyze what wasn’t working and figure out how to fix it.

What turned things around?

The product itself wasn’t the problem. The problem was the venue.

I kept thinking about what conditions would make the experience perfect, where people would truly crave a hot waffle. Eventually I realized ski resorts checked every box.

If you think about it, it’s like selling ice cream on a beach. A warm waffle on a cold mountain just works!

We tested the idea during the Christmas season around 1999–2000, and after the first week I could already tell it had potential. That’s when things really started to take off.

The aroma of these waffles when they bake is part of the experience. How important is it for Waffle Cabin?

It’s huge.

When we bake waffles fresh, the aroma carries outside the stand and people literally follow the smell. That sensory moment is incredibly powerful.

But the other part is the recipe itself. Our waffles are designed specifically to be eaten fresh out of the waffle iron. I spent a lot of time experimenting, touching the dough, stretching it, testing different approaches, trying to make the recipe better every time.

Between Leo’s teaching, my stepfather’s baking knowledge, and my own stubborn experimentation, we ended up with a waffle recipe that really shines when it’s served hot and fresh.

Most Waffle Cabin locations are at ski resorts. Do you see opportunities beyond that?

Yes, definitely.

One of the key ingredients for success with this concept is volume. You need a lot of people. When there’s a crowd, the waffles really shine because we can produce them quickly and serve them fresh.

That’s why mobile setups like food trucks or trailers work well too. They allow you to go exactly where the people are: concerts, festivals, big events. Anywhere there’s a crowd and the smell of waffles can travel.

You’ve mentioned before that people develop real traditions around Waffle Cabin. Do you see families coming back year after year?

Absolutely. That’s one of the most rewarding parts of this whole journey.

Once, I was working at one of the waffle cabins during a busy President’s Day weekend. I had dropped my car off at the parking lot and was taking the shuttle bus up to the lodge. It’s only about a five-minute ride.

Sitting behind me on the bus was a mom and her daughter, maybe five or six years old. They were talking, and at some point the little girl said, “Mommy, can I get a waffle today?”

What struck me was that this wasn’t even an impulse moment yet. Normally people smell the waffles and think, Oh, I want one. But this little girl was already thinking about it before we even got there.

That really showed me what we had built.

What I love about that is that the waffle becomes part of the memory of the trip. It’s not just a snack. It’s tied to the day on the mountain, being with family, being outside, celebrating winter together. When food becomes part of those moments, it means something much bigger.

After building Waffle Cabin for so many years, what’s next for you?

At this stage, I’m starting to think about the next chapter. I’ve spent decades building Waffle Cabin and I’m incredibly proud of what it has become, but I’m also starting to think about the future.

I’m open to finding the right buyer for the business, someone who appreciates the brand, the product, and the experience we’ve created. Waffle Cabin has grown into something really special, and I’d love to see it continue to thrive with someone who wants to take it into its next phase. There is so much untapped potential.

For me personally, the plan is to eventually return to Belgium and enjoy a little more time there. But I’ll always have a soft spot for the waffles and the community that formed around them here in the United States.

Thank you, Peter! Find my recipe for Liège Waffles below, and links to learn more about Peter and Waffle Cabin.

Recipe and instructions for making Liège Waffles at home.

Learn more about Waffle Cabin on their website and find locations for Waffle Cabins.

Follow Waffle Cabin on Instagram @Wafflecabinfranchising

The post Waffle Cabin Founder Peter Creyf, Living a Sweet American Dream appeared first on Whipped the Blog.

Having red hair means that on St. Patrick’s Day, people tend to think I am Irish. I spent years explaining that I’m mostly Dutch, but somewhere along the way I realized it’s easier (and a lot more fun) to just go with it. These days on St. Patrick’s Day, I’m dressed in green, happily accepting hugs, raising a glass, and leaning into the festive spirit.

St. Patrick’s Day celebrations are simple: wear green and share some revelry. Usually there’s a fair amount of beer or other drinks involved. Whether you drink alcohol or prefer mocktails, these lucky rainbow drink garnishes are an easy way to add a little magical touch to your libations.

I saw a photo online of someone who topped a green mimosa with a rainbow garnish that used small marshmallows as clouds. It looked cute but I immediately thought cotton candy would make a much better cloud!

I wasn’t sure if cotton candy would be easy to find, but I spotted both it and the sour rainbow strips at my local Dollar Tree. They have quite a candy selection—it’s often my go-to when I make candy sushi. While the cotton candy is a little denser and drier than freshly spun cotton candy, it worked just fine when skewered for this rainbow drink garnish.

Beyond the upcoming St. Patrick’s Day holiday, these colorful drink toppers would also be perfect for unicorn birthday parties, pride celebrations, or any rainbow-themed gathering.

I’d love to see how your rainbows turn out—share your creations and tag @WhippedTheBlog on Instagram so we can celebrate your lucky drinks together. Cheers to rainbows, cotton candy clouds, and a little extra sparkle in your glass this March.

How do you make Green Beer for St. Patricks Day?

I actually looked this up to see if there was any flavoring added usually. No. It’s as simple as you might imagine. Just add green food coloring to your beer for a St. Patricks Day green beer.

What is an easy kid drink or mocktail for St. Patrick’s Day?

Keep it easy and add green food coloring to apple juice or marzetti’s sparking apple juice. You can serve it in a festive glass with this lucky rainbow garnish.

Lucky Rainbow Garnish for St. Patrick’s Day Drinks

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• Author: Caroline Lubbers

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Make your St. Patrick’s Day drinks extra festive with this easy rainbow candy garnish! Made with sour rainbow strips and fluffy cotton candy clouds, this colorful drink topper is perfect for green beer, cocktails, or mocktails.

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Ingredients

• Rainbow Candy Strips
• Cotton Candy (Blue or White)
• Cocktail Skewers

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Instructions

Thread a ball of cotton candy, then each side of your rainbow candy strip, and another ball of cotton candy onto your skewer

Place across the top of your glass. The cotton candy against the sides of the glass help hold it into place.

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Notes

I used small bamboo skewers so they were long enough to go across a beer glass. You can use any skewer, just make sure it crosses your glass entirely.

To make green beer, just add food coloring to your beer!

For a kid-friendly version, add green food coloring to apple juice.

The post Lucky Rainbow Garnish for St. Patrick’s Day Drinks appeared first on Whipped the Blog.

We often focus on how a home looks: the layout, the light, the finishes. But as Lais explains, there’s another layer that matters just as much if not more — the energy of a space. Over time, stress, conflict, illness, and even past occupants can leave behind energetic residue that affects how we feel, how we connect, and how well we thrive.

I first met Lais years ago through a friend. We were building a house and the workmen kept having freak accidents. My friend suggested I talk with a home energy expert. I know, it sounds crazy to many of you, but what happened was incredible! From Europe, Lais was able to tune into my space in Chicago and knew many things about it, without even being here. 

Lais works with people all over the world to cleanse and harmonize the energy of homes, kitchens, and workplaces, helping them become spaces that support clarity, creativity, and abundance. Her approach is grounded, compassionate, and deeply practical — less about fear or drama, and more about restoring balance so a space can truly do what it’s meant to do: nourish the people inside it.

When we spoke for this interview, we talked about kitchens as the heart chakra of the home, why food-centered spaces naturally draw people together, and the small rituals that make any place — whether you’ve lived there for decades or just unpacked your bags — feel supportive and alive again.

(Note: Lais also interviewed me for her podcast. On it, I talk about how I’ve learned to manage grief and ways to keep the relationship with your lost loved ones alive. You can listen here.)

You used to have a more traditional corporate job. How did space clearing first enter your life?

I moved to Bangkok to learn energy healing, and through that spiritual awakening I started sensing energies more and more.

One night, I woke up because something was calling my name in a really creepy way — like a million voices at once. Then all the books flew off the shelf. I had never experienced anything like that before! I was 31, I had a corporate background, I was very rational. I knew I wasn’t imagining it. I was so afraid I slept with the lights on for days.

I called a school that taught space clearing and asked them to come assess what was happening. They found out someone had died in that room. His spirit was very upset and in pain. Once I understood that, everything shifted. Spirits don’t want to harm us — they just have a story, unfinished business, or pain. Having compassion for that was all that was needed to help him cross over.

That experience touched me so deeply that I decided to learn it myself.

When we first met, you tuned into my space remotely — from Europe — which still blows my mind. How does that work?

There are two ways I approach it. One is remote viewing, which is something people actually study — it was even practiced by the CIA. You project your awareness into another place and read the energy. It’s like looking at a photo of someone and receiving information, even from a distance.

The other way is that I send my space clearing guides. If something feels unsafe or very intense, they handle it and feed information back to me so I stay protected.

Sometimes I feel it’s better for me to step back. Other times I like to go myself — it’s a different feeling to be present and have agency in the space.

I was just so surprised how much you knew about my home from a distance when you did my space clearing consultation. And luckily, you didn’t find anything too toxic in my space!

On the contrary! I saw a lovely energy that was very feminine and creative. 

What are the most common signs that a home might need space clearing?

Often it’s when people move into a space and suddenly they’re not thriving the way they used to. Couples start quarreling when they never did before. People get sick more often. You start wondering, Is it us? Or is it the house?

Other times, things go drastically wrong — objects moving, strange noises. That’s when people start googling how to get rid of something. I call these earthbound spirits — they’re not scary monsters, they’re just beings with unfinished business.

Can people work with you before they move into a new home or office to avoid ending up in a space that won’t suit them?

Many clients reach out before they move in. They want to make sure the energy is supportive — not carrying divorce energy, sickness, bankruptcy, or heavy emotions from previous owners.

Especially if someone wants to build a business or create something new, the energy of a space matters. People will even ask me to assess a place before they buy it, so they don’t invest in a home where they’ll feel unhappy.

Usually, I can help clear a space for people by moving the bad energy out or helping earth bound spirits cross over. Sometimes I’ll tell people, “This isn’t something I can fix.” And that honesty matters too.

While I know this topic will be unbelievable to some people, I find you a very practical and down-to-earth person. Beyond energy, on a personal level, what do you do to make your home feel good?

We’re nomads, so we only have what fits in our car. But there are things that always come with us. I bring little paintings I made myself and put them everywhere so I feel at home. We always bring our coffee machine— so our coffee tastes the same wherever we are.

I love candles. I have a small altar with incense, candles, and a Buddha figure. It’s where I meditate and just look at those things. They ground me. Those little rituals make any place feel like home.

I write a lot about food and love kitchens and cooking. During gatherings, everyone often ends up in the kitchen. Do you see kitchens differently from other spaces?

Absolutely. For me, the kitchen is the heart chakra of the home. It’s where nourishment happens — physically and emotionally. My partner is the cook, and people naturally gravitate there when food is being prepared. That energy is real. When I work with homes, the kitchen is incredibly important.

Do different rooms hold different kinds of energy?

Sometimes, yes. It depends on the layout. An upper floor can represent the crown chakra, a basement the root chakra. If I find blockages in a home, I’ll also look at what might be happening with the person energetically. Homes and people mirror each other more than we realize.

Has your sensitivity to energy changed how you eat or drink?

Honestly? No — and people don’t always like that answer! I grew up with Brazilian churrasco and German traditions. I eat meat. I just do it mindfully. I thank the animal, and I don’t waste food.

We eat more consciously now — more fermented foods, more nourishing meals — but not out of fear. Just awareness. Alcohol is similar. I still enjoy a glass of red wine or champagne. I just can’t drink like I did in my twenties anymore — but that might not be energy sensitivity, just age!

What are your favorite foods and can you share a recipe with us?

We’re really into fermented foods right now. My partner just made a Danish rye sourdough — whole grain, seeds, sourdough, less gluten, more fiber. We will send you the recipe! (Caroline note: It’s coming soon, I still need to practice making it and take photos!)

We’re craving food that feels grounding and nourishing.

If someone feels something is off in their home, what’s the first step?

Trust that feeling. You can do surface-level clearing yourself — candles, incense, intention — like an all-purpose cleaner. But sometimes there’s a deeper stain. And then you need a specific tool. That’s when it’s okay to ask for help. 

Whipped Readers! Lais has generously offered a free space clearing assessment. This takes 15 minutes over Zoom. This is what I did with her and she was honest that my home did not need her services, so there was no charge. If you do have a problem, you can hire here to clear the space. 

Where can people find you?

• Podcast: Space Clearing Podcast here
• Book “Space Clearing For Empaths: Activate Your Empath Corner in 5 Days”:
• Free energetic home assessment: Available via Zoom or written report (response time may be up to a week): Via website: https://spaceclearingacademy.com
  

Final note from Caroline

Talking to Lais reminded me that creating a good home isn’t about perfection — it’s about care. Notice how a space feels, enjoy how food brings us together, and create small rituals that can turn any house into a place that supports our needs physically, emotionally, and spiritually.

The post Conversation with Lais Stephan: Space Clearing Expert, Nomad, & Lovely Person appeared first on Whipped the Blog.

These Paper Plane Cocktails with Hidden Fortunes are exactly that.

Yes, the Paper Plane is already a perfectly balanced, modern classic cocktail. But when you garnish it with a tiny folded airplane that holds a cheeky “in-flight fortune”? Suddenly your cocktail is an experience. Guests open them. They share and compare messages. And just like that, the party energy takes off (pun fully intended).

Even better: this is a batch-friendly cocktail, so you can prep everything ahead of time and actually enjoy your own party.

The Story Behind the Paper Plane Cocktail

The Paper Plane cocktail was created in 2008 by acclaimed bartender Sam Ross at the legendary New York bar Milk & Honey. Inspired by the M.I.A. song “Paper Planes” (hence the name), Ross set out to create a modern drink with the balance of a classic Last Word—equal parts, bright citrus, and a bittersweet backbone.

The result? A cocktail that feels sophisticated but totally approachable. It’s become a contemporary staple for good reason: it’s nearly impossible to mess up and universally loved—even by people who “don’t like whiskey.”

Why This Is the Ultimate Party Cocktail

Here’s what makes this version host-friendly:

You can batch it days ahead
The equal-parts formula scales beautifully
The garnish doubles as entertainment
Guests interact instantly (no awkward warm-up period)
It feels special without being fussy

This is my favorite kind of hosting move: high delight, low stress. Regarding glassware, the Paper Plane is often served in a coupe but I happened to have a few dozen tall, thin glasses (see photo above) and the plane fit right across the top, so I used those!

I found the glasses at a thrift store when I was doing a photo shoot for a big party spread. Thrifting can be a fantastic place to find glassware – often leftover from large parties or catering. If they are in good condition, just put them through a hot dishwasher cycle – sanitized and ready for their new home!

Ingredients (And What Each One Brings to the Glass)

I love how this cocktail combines equal parts of each ingredient. It makes is SO easy to batch! Just combine equal portions to create whatever amount you need. No match needed! It’s a perfect example of balance—nothing dominates, and every sip hits bright, smooth, bitter, and refreshing all at once.

Bourbon
Bourbon provides the backbone of the cocktail. Its warm notes of vanilla, caramel, and light oak give the drink structure and a subtle sweetness that keeps the citrus from feeling sharp. We usually use Bulleit Bourbon.

Aperol
Aperol adds a gentle bittersweet orange flavor and that signature sunset color. It brings brightness and a hint of herbal complexity without being too bitter, keeping the cocktail lively and easy to drink. Finally, we are using Aperol for more than a spritz!

Amaro (a light, herbal Italian-style amaro)
This is where the depth comes in. A lighter amaro contributes layered botanical notes—herbs, spice, and a touch of bitterness—that round out the sweetness of the bourbon and Aperol. It gives the cocktail its sophisticated edge and keeps it from tasting one-dimensional.

Fresh Lemon Juice
Fresh lemon juice is the lift. It adds crisp acidity that ties everything together and makes the drink feel refreshing rather than heavy. The citrus also enhances the aromatics of the amaro and brightens the natural sweetness in the bourbon.

The Result:
When combined in equal parts, these four ingredients create a cocktail that is simultaneously citrusy, smooth, lightly bitter, and incredibly balanced—people always come back for seconds! It’s very drinkable.

How to Batch Paper Plane Cocktails for a Party

This cocktail is ideal for batching because the ratios are so straightforward. Each cocktail is approximately 3-4 ounces. For a nice sized drink, just assume about 1 oz of each ingredient.

For ~10 guests (1 drink each): Use 1 cup of each ingredient.

For ~20 guests: Use 2 cups of each ingredient.

For a larger party (30+ drinks): Increase to 3 cups of each ingredient.

Make Ahead Tips:

• You can prepare this up to 2–3 days in advance
• Keep it chilled so it’s ready to pour
• Do not add ice until serving (to avoid dilution)
• Prepare all your paper plane garnishes well in advance and have them in a bowl on the bar

To Serve

1. Shake the batched cocktail with ice.
2. Strain into coupe or rocks glasses.
3. Add your paper airplane garnish.
4. Tip off the guests that a fortune awaits inside the garnish

The Hidden Fortune Garnish

This is the detail that changes everything. Each cocktail gets a tiny folded paper airplane with a message tucked inside—like a fortune cookie, but way more on-theme.

Some favorite “in-flight messages”:

• Keep hands and feet safely to yourself during cocktail hour.
• Estimated departure time: when you stop having fun.
• The runway to fun is just ahead of you.
• You are cleared for spontaneous fun.
• Tonight’s forecast: 100% chance of fun.
• Declare this the best drink ever. Convincingly!
• This flight if fueled by bourbon and laughter.
• Turbulence may occur after round 2.
• Fasten your seatbelt, things are about to get delightful.
• Cabin pressure may increase due to excessive cheer.
• In the event of excessive fun, laugh immediately.
• You are 10 sips away from reaching cruising altitude.
• Please silence all stress for the duration of this flight.
• Oxygen masks are unnecessary. Just sip and breathe. Repeat.
• Buckle up. The night is just getting started.
• You’re in first class. But you don’t have to act like it.

Guests inevitably start trading fortunes, reading them aloud, and suddenly strangers are talking to each other. Mission accomplished.

How to Make the Paper Airplane Garnish

I had to remind myself how to make a nice paper airplane. This video helped! Use small rectangles or squares of lightweight paper. Heavyweight paper won’t fold easily. I cut into squares about 2.25 x 2.25 inches. Experiment with the size and shape you want for your cocktail glasses.

1. Write or print your fortune on the inside top of the rectangles. (see photo above)
2. Fold into a simple airplane hiding the message inside the folds.
3. Rest the paper airplane across the rim of the glass, skewer it with a cocktail pick, or clip it to the edge of the glass with a tiny clothespin.

Pro tip: Make these a day ahead while watching TV—it’s quite relaxing doing origami.

Paper Plane Cocktails with a Fortune-Filled Garnish

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• Author: Caroline Lubbers
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 1 serving 1x
• Category: Beverage

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This cocktail is perfect for parties because it batches so easily! All four ingredients are equal proportions and it can be made ahead. Make it super fun with paper airplane garnishes that hide secret fortunes inside. A cocktail and entertainment, all in one!

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Ingredients

• 3/4 oz Bourbon (suggested: Maker’s Mark or Bulleit)
• 3/4 oz Aperol
• 3/4 oz Amaro Nonino Quintessentia
• 3/4 oz Fresh Lemon Juice (freshly squeezed, not bottled)

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Instructions

1. Add the bourbon, Aperol, Amaro Nonino, and fresh lemon juice into a cocktail shaker.
2. Fill a cocktail shaker with ice and shake vigorously for 15–20 seconds until well-chilled.
3. Strain into a chilled coupe or other glass of your choice.
4. Garnish with an actual paper plane that has a secret fortune inside.

• Garnish: Garnish with a lemon or orange twist, or for a thematic touch, a small folded paper plane on a skewer.

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Notes

Make large batches up to 3 days ahead of your party and keep chilled until ready to serve.

For 10 people, use 1 cup of each ingredient. For 20 people, use 2 cups of each ingredient. For 30 people, use 3 cups of each ingredient. This allows for a second drink for some of the guests. When ready to serve, just measure about 3 ounces per person into each glass.

The Kind of Detail Guests Remember

Anyone can pour drinks. But it’s these small, thoughtful touches—the unexpected garnish, the interactive moment, the thing people remember—that make a gathering feel intentional and joyful.

And isn’t that the whole point of hosting?

So batch the cocktails. Fold the planes. Write something silly inside.

Then sit back and let the party take flight.

The post Upgrade your Paper Plane Cocktail with a Fortune-Filled Garnish appeared first on Whipped the Blog.

If you’re the kind of person who intentionally buys extra bananas hoping they won’t get eaten, welcome—you’re among friends. Baking with bananas has been a long-time hobby of mine, and over the years it’s led to more than a few tried-and-true favorites. My Favorite Banana Bread recipe is consistently a top-five most visited post on Whipped The Blog, and my banana cake with cream cheese frosting has become one of the most requested birthday cakes among friends and family.

Even with a solid lineup of standby favorites, I can never resist the urge to experiment. And since it’s been a while since I last shared a banana treat, I am revisiting a few of my go-to tips and tricks for baking with bananas. Let this inspire you to buy the whole bunch next time you’re passing the heaps of bananas at the store.

Tips for Baking the Best Chocolate Chip Banana Bread

How ripe should bananas be for banana bread?

This is partly personal preference, but here’s what I’ve learned the hard way. I used to wait until bananas were more black than brown, but once I waited too long and the flavor suffered.

Now I aim for bananas with plenty of brown spots—but not more than about half of the peel fully brown. They should be soft, sweet, and fragrant without tasting fermented or bitter. That sweet spot (literally) makes all the difference in banana bread flavor.

Can you freeze ripe bananas and bake with them later?

Absolutely—and I do this all the time. I keep a freezer bag filled with bananas broken in half and use them for both smoothies and baking.

When you’re ready to bake, just pull out what you need and let them thaw in a bowl. Fair warning: they’ll look pretty unappealing and release some liquid as they thaw. Don’t panic. That “banana goo” is flavor gold. I’ve made countless successful loaves of banana bread using thawed bananas.

How do you know when banana bread is done in the center?

This is the trickiest part of banana bread baking. When the top looks lightly browned, the center is often still underbaked. Use a knife or a long toothpick and test the very center of the loaf—it should come out clean or with just a few moist crumbs.

I’ve learned that the outside needs to be a true golden brown for the inside to be fully set. Watch it closely toward the end of baking. There’s a fine line between perfectly baked and dry, and if you leave it in too long, the edges can overbake quickly.

Try these other favorite banana recipes:

If you’re on a banana kick—or staring at a counter full of overripe fruit—these reader-favorite banana recipes are worth bookmarking:

• My Favorite Basic Banana Bread recipe
• Whole Wheat Banana Bread
• Maple Pecan Banana Bread
• Banana Macadamia Nut Muffins
• Oatmeal Banana Bread Pancakes
• Banana Cake with Super Special Cream Cheese Frosting
• Banana Pudding Parfaits

Let’s Talk Banana Bread

If you make this chocolate chip banana bread, I’d love to hear how it turns out. Do you like your bananas extra ripe or just spotted? Dark chocolate chips or semi-sweet? Leave a comment below—or tag me on Instagram so I can see your loaf.

Chocolate Chip Banana Bread

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• Author: Caroline Lubbers
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 8–10 servings 1x

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Description

Moist and delicious banana bread speckled with rich chocolate chips. A decadent family favorite recipe.

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Ingredients

Units USM

• 1 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white sugar
• 2 eggs, lightly beaten
• 3 large, ripe bananas, mashed
• 1/2 teaspoon pure vanilla extract
• 1/4 cup butter, melted
• 1 cup semi-sweet chocolate chips, divided

 

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Instructions

1. Preheat oven to 350 degrees.
2. Grease and flour one loaf pan, or spray with nonstick cooking spray.
3. In a bowl, whisk together flour, soda, salt, and sugar.
4. Mix in the slightly beaten eggs, mashed bananas, and vanilla.
5. Slowly stir in the melted butter just until incorporated.
6. Pour into prepared loaf pan. Bake at 350 for 50-60 minutes or until a toothpick comes out clean from the center.  Take a peek and if the top is starting to brown and looks cooked, insert a toothpick into center to test doneness. If it comes out clean of batter, it is done. If not, cook in 3 minute increments and continue to test for doneness.
7. Let cool in pans for 5-10 minutes then turn out onto a rack to cool completely.
8. Store wrapped tightly at room temperature for 4 days. Or, freeze loaf wrapped in plastic wrap and then foil.

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Notes

Do NOT over mix this batter. I would not use an electric mixer – just a few circles of the wrist while incorporating the ingredients.

You can use chocolate chunks or mini chocolate chips

You can try dark chocolate chips if you like darker chocolate.

The post Easy Chocolate Chip Banana Bread (One-Bowl Recipe) appeared first on Whipped the Blog.

If this sounds familiar, welcome. You’re in good company.

As we roll into Super Bowl season—aka the third biggest food holiday in America after Thanksgiving and Christmas—it’s usually the moment when all rules go out the window. We pile on the wings, queso, chips, sliders, and guacamole like it’s a sport of its own. It might as well be called the Super Sodium Bowl. Salt is kind of the star of the show.

What surprised me most when I started paying attention wasn’t just restaurant food—it was how much sodium hides in basic pantry staples. Canned beans. Salad dressings. Broth. Even foods that feel “healthy” can quietly blow through your daily sodium intake before you’ve even reached halftime.

So I’m researching low sodium recipes and simple hacks for building big flavor without relying so heavily on salt. Acids, spices, herbs, texture—I’m learning.

And because I love a challenge, it felt only right to start with Super Bowl food.

Below, I’ve rounded up 10 low sodium Super Bowl recipes from food blogs that specialize in heart-healthy, lower sodium cooking—and they actually look worth making. These are game-day recipes that still feel fun, satisfying, and a little indulgent… just smarter. I haven’t tried many of these yet so if you do, let me know what you think.

And don’t worry—this is not Whipped The Blog going full deprivation mode. Decadent recipes are absolutely still in our future. This is just about finding balance, staying curious, and proving that lower sodium food doesn’t have to be boring.

Let’s kick off.

Low Salt Loaded Sweet Potato Skins | Low Salt Kitchen

Low Salt Loaded Sweet Potato Skins takes 90 minutes to prepare. Recipe by Mckenzie Ellis.

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Low Sodium 7 Layer Dip Recipe

This low sodium 7 layer dip recipe is a fantastic appetizer, with refried beans, sour cream, guacamole, salsa, and lots of veggies!

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Tasty Low Sodium Tater Tots – The Low Sodium Foodie

Never purchase frozen store-bought tater tots again! With deeply golden, crispy exteriors that give way to tender, creamy interiors, this recipe for low sodium tater tots will have you piling them onto your plate. This low salt version of a childhood favorite will be a hit with kids of all ages. It might be the […]

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Low Sodium Buffalo Sauce – The Low Sodium Foodie

Store-bought buffalo sauce contains loads of salt. Here’s a beyond easy recipe to make a delicious low sodium buffalo sauce.

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Low Sodium Sloppy Joe – The Low Sodium Foodie

Here’s a low salt version of a childhood favorite: Sloppy Joes. The sweet, the savory, the MESS! It is such a fun meal, even as an adult. Now you can have a low sodium version of a classic family dinner. This is a kid-friendly meal and trust me, your child won’t miss the salt. Canned […]

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Low Sodium Nacho Cheese Sauce – Queso

Don’t skip this game day favorite. Drippy cheese on a chip says Super Bowl like no other bite!

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Game Day Beef Sliders – Sodium Optional

You are going to love this recipe for cheesy beef sliders that are super satisfying, low sodium, and altogether perfect for game day.

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Philly Cheesesteak Braid – Sodium Optional

This version of a classic makes for a filling meal that brings together crusty puff pastry, creamy swiss cheese, peppers, onion, and beef.  And by the way, it also makes for a great snack if you cut it into thinner strips (ahem – Superbowl). I know, I know – a classic Philly Cheestesteak is served […]

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Low Salt Caramelized Onion Dip | Low Salt Kitchen

Low Salt Caramelized Onion Dip takes 25 minutes to prepare. Recipe by Mckenzie Ellis.

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Low-Sodium Spinach Leek Dip

Just in time for the weekend football lineup (there are games on Sunday, right?) here’s the second of my low-sodium, super healthy tailgate treats. And oh my goodies, is this one scrumptious.…

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Photo credit: Feature image is from Mckenzie Ellis

The post 10 Low Sodium Super Bowl Recipes That Don’t Taste Like a Compromise appeared first on Whipped the Blog.

January always makes people talk about change. New habits. New goals. New versions of ourselves. But the kind of transformation that actually sticks? It usually doesn’t start on January 1. Joining me at the virtual table today is Molly Fuller- a friend, a client, and a true inspiration.

Molly is a lifelong comrade. We weren’t daily friends at school but our families traveled together and we came together for a wide variety of adventures from French cooking classes with a bunch of adults to crazy tubing sessions on our local lake. We lost touch after college but reconnected just as I was starting my consulting business in Chicago and she was launching her culinary team building business in San Francisco.  Molly became one of my first clients. 

Photo from left: Me, Molly Fuller, and my brother Andy on a family vacation.

The constant in our relationship is laughter. We’ve leaned on each other through family challenges and business hardships but always find our way back to levity. We have a rare friendship that doesn’t require regular nurturing but grows nevertheless.

For Molly, big life change was triggered by a knee injury, which led to a knee replacement in her 40s. With burnout from work, grief, and pain, she had a growing awareness that her old coping mechanisms weren’t sustainable anymore. What followed wasn’t a neat wellness checklist, but a deeply human reckoning with shame, self-compassion, and learning how to live in her body instead of fighting it.

This conversation unfolded organically, the way the best ones do — weaving between business, family, spirituality, pain, and the quiet practices that now anchor her days. What follows is an edited version of that conversation, shaped for clarity but faithful to the truth of it.

January gets people thinking about change, but I don’t think most real transformation starts because we decide it should. For me, it was my brother dying — that cracked everything open. Was there a moment for you? A catalyst that forced you into change?

Yes — absolutely. For me, the tipping point was a knee injury. Facing a joint replacement in my forties will really wake you up. But it didn’t come out of nowhere. It was more like the final straw.

I had dealt with anxiety and disordered eating going all the way back to high school. At the time, no one ever said anything to me directly. People noticed — but they didn’t intervene. And I carried a lot of shame around that for years, wondering what was wrong with me.

What I didn’t realize until much later was how little self-compassion I had — and how much self-loathing was actually running the show.

The injury forced me to stop outrunning everything. Literally.

When you look back now, what do you think you were actually chasing for all those years?

For a long time, I thought I was chasing excellence — discipline, grit, mental toughness. I built my entire identity around being able to do hard things.

But with some distance, I can see I was really chasing relief. Relief from anxiety. Relief from the feeling that I wasn’t enough. Movement, work, achievement — those were the tools I used to outrun that feeling.

I didn’t know how to slow down. I only knew how to push.

You’ve always been an athlete. Ultra‑distance races, CrossFit Games, big mountains. From the outside, it looks like strength.

It was strength — but it was also avoidance. I didn’t understand that at the time.

I’ve run ultramarathons, climbed and skied Rainier and Shasta, competed at a very high level. I was incredibly capable physically. What I didn’t understand was nutrition, recovery, or compassion for myself. I treated my body like a machine that should just keep producing.

When things hurt, I pushed harder. When anxiety showed up, I ignored it. That strategy works — until it doesn’t.

You’ve talked about how little self‑compassion you had.

Almost none. I didn’t even understand the concept.

In 2022, I read The Mindful Path to Self‑Compassion by Christopher Germer, and it was like someone turned the lights on in a room I’d been avoiding my entire life. I realized the voice running my life wasn’t motivation — it was cruelty.

The antidote to self‑loathing is self‑compassion. That sounds simple, but it’s not easy.

Around that time, you also made a huge life change.

I did. I was burned out from the company I founded in 2004. Work had become all‑consuming. When the mountains started calling, I listened.

In 2019, I moved from San Francisco to Tahoma, on the shores of West Lake Tahoe. That move changed everything. Nature has a way of telling the truth. You can’t hide from yourself when you’re quiet enough to hear your own thoughts.

How did that quiet show up for you?

At first, it was uncomfortable. Stillness always is when you’re used to noise.

But mindfulness and meditation helped me see patterns in real time. I realized I make terrible decisions when I’m rooted in fear, anxiety, scarcity, and not‑enoughness. I contort myself to keep the peace. I stop trusting myself.

Once you see that, you can’t unsee it.

Did that awareness change how you show up in work, too?

Absolutely. Business was one of the places I abandoned myself the most.

I’d override my intuition to make things easier for others. I’d say yes when my body was screaming no. Healing taught me boundaries — not as walls, but as self‑respect.

The same skills that help you listen to your body help you make better professional decisions.

Food became part of that listening.

Yes. Fuel matters — physically and emotionally.

Choosing to nourish myself instead of punish myself was radical. Cooking became an act of care instead of control. I’m sharing a recipe separately, but it represents a bigger shift: food as support, not a reward or a restriction.

You’ve mentioned the “80 percent rule.”

That’s been huge.

For years, everything was all‑or‑nothing. Perfect or failure. That mindset kept me perpetually behind.

Now, part of my self‑care practice is giving myself the grace to do the compassionate thing about 80 percent of the time. That’s sustainable. That’s human. And it changed my life.

January puts so much pressure on people to reinvent themselves. What would you recommend for others?

Awareness. Gentleness. Curiosity.

You don’t have to blow up your life. You just have to notice it. That’s where real change begins. This work — healing, self‑trust, compassion — it’s the hardest work I’ve ever done. And it’s yielded the best returns.

Molly shared one of her favorite recipes with me, Molasses Tahnini Granola, which can be found here.

The post Conversation with Molly Fuller about Transformation and Self-Compassion appeared first on Whipped the Blog.

This granola falls firmly in the second category.

When Molly Fuller and I talked recently (find the interview here), our conversation wasn’t really about food. It was about burnout. About pushing past signals. About learning — sometimes the hard way — that doing hard things doesn’t always mean doing more.

In conversations around food, we spoke about food as fuel. Molly has spent most of her life doing extraordinary physical things — ultra-distance runs, marathons, CrossFit Games, climbing and skiing big mountains. For years, she admits, she treated her body like a machine that should just keep producing.

Nutrition wasn’t part of the conversation. Self-compassion definitely wasn’t. That changed when she slowed down, moved to Lake Tahoe, and started paying attention — not just to what she was eating, but why.

This granola is part of that shift. It’s not about being “good.” It’s not about earning anything. It’s just solid, grounding food that makes you feel taken care of.

The recipe was inspired by the Rise & Run cookbook by Shalane Flanagan and Elyse Kopecky — a book many endurance athletes swear by, but one that’s just as useful if your biggest workout of the day is walking the dog or getting through a long meeting without losing your mind.

It’s:

• Balanced and satisfying
• Not overly sweet
• Built to actually keep you full
• Flexible enough to make it your own

Molly makes it because it makes her feel good. She eats it after morning movement. She eats it on days when motivation is low. She eats it because it tastes good — and because it represents a different relationship with food than the one she used to have.

The kind of “healthy” we can get behind

In our interview, Molly talked about letting go of all-or-nothing thinking and aiming for compassion about 80 percent of the time. This granola lives squarely in that philosophy. It’s not a cleanse. It’s not a reset.
It’s not trying to fix you. It’s just a bowl of something steady and nourishing — the kind of thing that supports the bigger changes without demanding perfection.

Moderation is our Motivation this January!

If January has you feeling the pressure to overhaul everything, consider this a gentler starting point. Make the granola. Put it in a jar. Eat it when you’re hungry.

Let it be one small way you practice taking care of yourself — not because you should, but because you’re allowed to.

Read the full interview with Molly Fuller is here, where we talk about burnout, self-compassion, and what real transformation actually looks like.

Does this Molasses Tahini Granola work for dietary restrictions?

Dairy-free: Yes! This recipe is naturally dairy free.

Gluten-free: Be sure to use certified gluten-free oats

Vegan: Replace the honey with additional maple syrup

Molasses Tahini Granola (Vegan, Gluten-free)

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• Author: Caroline Lubbers
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 9 cups 1x
• Category: breakfast

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Description

This delicious granola recipe is inspired by the Rise & Run cookbook written by Shalane Flanagan & Elyse Kopecky. A cookbook and training manual dedicated to helping you revamp your morning routine

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Ingredients

Units USM

• 3 1/2 cups rolled oats (choose certified gluten-free if you need to)
• 1 cup raw pecans, chopped
• 1/2 cup raw sunflower seeds
• 1/4 cup raw sesame seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon fine sea salt
• 1/4 cup tahini
• 1/4 cup extra-virgin olive oil
• 1/4 cup blackstrap molasses
• 1/4 cup maple syrup

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Instructions

1. Preheat the oven to 275°F.
2. Line your baking sheet with parchment paper.
3. In a mixing bowl, stir together the oats, pecans, seeds, spices, and salt.
4. Combine the wet ingredients in another bow. Stir together the tahini, olive oil, molasses, and maple syrup.
5. Add the wet ingredients to the dry ingredients and mix well until all the dry ingredients are coated with the wet ingredients.
6. Spread the mixture on the parchment lined baking sheet and bake for 20 minutes. Stir the granola and bake for 20 minutes more.
7. As the granola cools, it will become crunchy. When it does, break into clusters.
8. Store in a closed container at room temperature for up to 3 weeks.

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Notes

• Feel free to substitute different nuts and add dried fruits if you like. Granola is easy to experiment with different mix-ins.

The post Molasses Tahini Granola for a Physical and Mental Energy Boost appeared first on Whipped the Blog.

January always puts me in a moderation mindset. After a holiday season full of sweets, cocktails, and festive indulgence, I’m usually ready to dial things back a bit—less sugar, less alcohol, and maybe lose a few of those stubborn holiday pounds. That quest for healthier ways to satisfy cravings is what led me to this recipe.

The original inspiration came from a recipe I saved on the New York Times Cooking app (my favorite late-night scrolling habit), but I tweaked it to better suit my tastes. The result is a pudding that feels decadent without being over-the-top.

Chia seeds are not a new ingredient, but in case they are new to you, I’ll tell you a little about these tiny nutritional powerhouses. They are high in fiber, omega 3s, protein, anti-oxidants and a bunch of minerals. They are believed to support heart health, reduce inflammation, and offer such a wide variety of benefits, they seem too good to be true. If you want to dive deeper into the nutrition, you can read up on the Harvard health website.

I discovered chia seeds a few years ago and now always keep a bag in my pantry. Their mild flavor makes them incredibly versatile, and when they absorb liquid, they create that signature pudding-like texture. They’re great for thickening smoothies, too.

I know texture can be a deal-breaker for some people. Personally, I love it. If you’re a fan of tapioca, polenta, or grits, chances are you’ll be on board. So if you’re craving chocolate but trying to be a little more mindful this month, give this Chocolate Chia Pudding a try. Dessert vibes, breakfast approval, and no guilt.

Don’t love chocolate? Try this Vanilla Chia Pudding recipe.

Chocolate Chia Pudding with Fresh Strawberries and Other Delish Toppings

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• Author: Caroline Lubbers
• Prep Time: 7 hours
• Cook Time: 0 minutes
• Total Time: 7 hours
• Yield: 4 large servings 1x

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Description

A better-for-you chocolate treat that is dairy-free, very low sugar, and satisfies cravings. This pudding makes a decadent breakfast, delicious snack, or rich dessert.

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Ingredients

Units USM

• 1/4 cup high quality cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch of sea salt
• 2 cups vanilla or unsweetened almond milk
• 2 Tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 cup chia seeds
• Topping Options: fresh strawberries, dried coconut flakes, pecans, whipped cream, chocolate chips

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Instructions

1. In a mixing bowl, whisk together cocoa powder, salt, cinnamon and nutmeg
2. Add the almond milk, honey, and vanilla, and chia seeds and whisk to combine
3. Put in the refrigerator overnight or at least 6 hours.
4. Spoon pudding into serving dishes
5. Top with desired toppings

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Notes

Use a good quality cocoa powder like Valrhona or you can use Ghirardelli.

The puddings will last for 3 days in the refrigerator. You can store individual servings in jars.

The toppings are flexible! Have fun and try different combinations.

The post Chocolate Chia Pudding with Fresh Strawberries and Other Yummy Toppings appeared first on Whipped the Blog.

For me, the key is a roughly half-inch dice—uniform cuts help everything cook evenly and get that golden, crispy edge. I’ve also bumped up the seasoning from more traditional recipes to really boost the flavor. A little heat, a little smoke, a little salt. I had a big bowl of these seasoned potatoes in the fridge and found myself reaching for them again and again, at all hours of the day.

Be sure to let your oven fully preheat so the potatoes start roasting when it’s nice and hot. And resist the urge to stir too soon—letting the bottom get deeply golden before flipping is what gives you that irresistible crisp.

These oven-roasted breakfast potatoes are one of those simple, healthy recipes that will likely earn a permanent spot in your regular rotation. They’re naturally gluten-free, made with just a handful of pantry spices, and require very little hands-on time. Roasting instead of frying keeps them lighter, while still delivering that classic crispy texture everyone loves in breakfast potatoes.

If you’re into meal prep, this recipe is especially useful. Make a batch at the beginning of the week and reheat as needed for easy breakfasts, quick lunches, or stress-free dinners. They re-crisp beautifully in a skillet, air fryer or toaster oven, making them one of those easy potato recipes that’s just as good the second (or third) time around.

Does this breakfast potato recipe fit my special diet like Whole30 or paleo?

Yes, it probably does! One of the best things about these potatoes is how versatile they are. They are gluten-free, dairy-free, Whole30 compliant, and paleo friendly. Potatoes are not keto-friendly but you could try cauliflower or turnips with the same spice mix.

Crispy Seasoned Breakfast-style Potatoes Made in the Oven

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• Author: Caroline Lubbers
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 – 8 servings 1x

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Description

These flavorful little potato cubes are delicious under fried eggs in the morning but they can also be used as a side dish with roasted meats or even as crunchy potato croutons to add some heft to salads.

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Ingredients

Units USM

• 1/3 cup extra virgin olive oil
• 3 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch dice
• 1 tablespoon smoked paprika
• 1 teaspoon hot paprika (or 1/2 teaspoon cayenne pepper)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• Parsley or chives for serving (optional)

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Instructions

1. Preheat oven to 425 degrees
2. Peel the potatoes. Cut them into 1/2 inch dice keeping them small and as uniform in size as possible.
3. In a small bowl, mix the smoked paprika, hot paprika, cumin, garlic powder, onion powder, salt, and pepper.
4. Pour the olive oil onto a baking sheet pan. Put the potatoes on the oil and using your hands, toss to coat all sides of the diced potatoes in the oil.
5. Sprinkle the seasoning evenly over the potatoes. Then, turn the potatoes again to coat all sides with the seasoning mix.
6. Roast in the oven for 20 minutes. Remove the pan and if the bottoms are crispy, use a spatula to turn the potatoes. Roast for another 20 minutes. Toss again and continue to roast, checking every 5 minutes for desired doneness.
7. When done, taste the potatoes and add more salt and pepper if needed.
8. Sprinkle with parsley or chives if desired and serve immediately. Or, let the potatoes cool and store in an airtight container in the refrigerator for up to 3 days.

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Notes

I don’t like to use other potatoes in this recipe. I find the Yukon gold potatoes work best.

To reheat leftovers and keep them crispy, you can pop them in an air fryer, toss them in a hot skillet, or put them back in the oven at 350 degrees for 10 minutes or until warm.

Use leftover roasted breakfast potatoes in breakfast burritos, with eggs, alongside a rotisserie chicken, or in salads.

The post Crispy Seasoned Breakfast-style Potatoes Made in the Oven appeared first on Whipped the Blog.