Hye Thyme Cafe

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Thursday, October 12, 2017

Peanut Butter Waffles with Banana and Nutella

Peanut Butter Waffles with Bananas and Nutella Drizzle: Hye Thyme Cafe

I've been torn over the years by waffle makers - growing up, my Mom made awesome waffles, and the maker she had was not a deep, Belgian waffle maker or one of the thin waffle makers you typically find, but one sort of in between, and it accommodated four squares. I have never found one with that particular depth (I always check yard sales hoping to find a vintage version), so I finally broke down and bought a two-square standard version. I had a jar of Nutella in the pantry at the time, so I decided to put it to use and make a batch of Peanut Butter Waffles to drizzle it over instead of syrup.  Don't get me wrong, I love syrup, but I have to watch my carbs count, and since there are cabs in not only the waffles but also the peanut butter and bananas, I figured I could shave a few by using the Nutella, which has fewer carbs than syrup.  Not much of a compromise there considering how delicious Nutella is!

If you're going to plate the waffles two at a time as they come off the griddle, that's fine, but if you are going to make them all and then serve them together, because the peanut butter makes them a little more dense than plain waffles, I recommend heating a baking sheet at 250-275 and transferring the waffles to the oven to stay warm and crisp as they come out.

2 c flour, sifted
2 T sugar
1 t salt
1 T baking powder
1 t cinammon
4 eggs, separated
1 1/2 c milk
1 stick butter, melted
1/2 c peanut butter


  1. Sift together the dry ingredients.
  2. Whisk together the milk and egg yolks.
  3. Add the milk/egg mixture to the dry mixture until combined.
  4. Stir the peanut butter into the melted butter, then into the batter - slightly cooled to not cook the egg.
  5. Beat the egg whites until stiff, then slowly fold into the batter.
  6. Cook on well-oiled or sprayed waffle maker until crispy.
  7. Top with sliced bananas and Nutella mixed with a splash of milk to achieve a pouring consistency.  
And, as they say ... bacon makes everything better ... so add a side of nice crispy bacon, and you're good to go!  No need to worry about carbs there.

Peanut Butter Waffles with Bananas and Nutella Drizzle: Hye Thyme Cafe

Peanut Butter Waffles with Bananas and Nutella Drizzle: Hye Thyme Cafe

Monday, September 18, 2017

Cranberry-Orange Oatmeal Cookies

Cranberry-Orange Oatmeal Cookies: Hye Thyme Cafe

In a long, convoluted series of events, I somehow recently ended up with a food storage container belonging to my sister's best friend. Always looking for an excuse to cook or bake something new, I decided to follow that old adage of never returning a container empty - despite the fact that it wasn't me who had emptied it. During her last visit here, my sister had left me with a container of quick-cooking steel cut oats. Although I always make my oatmeal with steel-cut oats, I have to admit to never having seen the quick-cooking version before and wasn't sure what to make of them - literally or figuratively. Sounds like an oxymoron since steel cut oats are the least processed version.

Because I typically like to play with a mixture of old fashioned and quick-cooking oats when baking cookies, I decided to throw some of the quick-cooking steel-cut oats into the mix and try these Cranberry-Orange Oatmeal Cookies. Don't worry, you can use whatever type of oats you have on hand - they will still be plenty tasty, only the texture will be different. I got a chuckle later when I received a text from my sister's friend saying that her husband wanted to send me some more containers. 😊

1 1/2 c dried cranberries
1 large orange (juice and zest)
1 stick butter, softened
1/2 c Crisco shortening
1/2 c light brown sugar
1/4 c sugar
2 eggs
1 1/2 c flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1 t cinnamon
1/2 t ground cloves
3 c oats (I used 1/3c each quick and quick-steel cut and 2 1/3 c old fashioned)

  1. Start by zesting your orange and setting the zest aside, then placing your cranberries in a medium sized mixing bowl and squeezing the juice from the orange over the cranberries. This will allow them to plump up and not dry out while baking. Set that bowl aside.
  2. In a large mixing bowl, cream together the butter, Crisco, and sugars until light and fluffy.
  3. To the butter mixture, add the eggs, one at a time until incorporated, then the orange zest, so the zest will permeate the butter with its flavor - since fat carries flavor.
  4. Now that the cranberries have had a few minutes to soak up some of the orange juice, stir the oats in with the berries to soak up the rest, and set aside for the moment. Letting the oats soak up the additional liquid will prevent the juice from gumming up your flour mixture.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and clove, to make sure the spices are evenly distributed, then add to the butter mixture, at little at a time until incorporated.
  6. Stir in the oat and cranberry mixture last.
  7. Using a cookie scoop or rounded tablespoon, drop dough onto ungreased baking sheet and lightly pat into rounds.
  8. Bake at 375 for 12-15" until golden and set.
  9. Slide a spatula under the cookies to release them from the tray, but allow them to cool in place for a few minutes before transferring them to racks to cool completely. If you transfer them to racks immediately, they will still be soft and are likely to bend and fall through the racks.
Makes approximately three dozen cookies.

Cranberry-Orange Oatmeal Cookies: Hye Thyme Cafe
Cranberry-Orange Oatmeal Cookies: Hye Thyme Cafe

Cranberry-Orange Oatmeal Cookies: Hye Thyme Cafe

Cranberry-Orange Oatmeal Cookies: Hye Thyme Cafe

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