Orange Yogurt Waffles

These crisp orange yogurt waffles are perfect for a ladies-only brunch.

Orange Yogurt Waffles //

Happy Galentine’s Day!

Don’t know what Galentine’s Day is? Then you clearly don’t follow along with one of my and Dan’s favorite shows, Parks and Recreation. According to Leslie Knope, February 13 is all about women celebrating women. It’s the day to “leave our husbands and our boyfriends at home, and…just come and kick it, breakfast-style… It’s like Lillith Fair, minus the angst. Plus frittatas.”

So naturally, when I was invited to celebrate Galentine’s Day this year, I immediately knew I needed to make waffles. Not only are crispy orange yogurt waffles perfect for a ladies-only brunch, but waffles are also Leslie Knope’s favorite food. So that was an easy decision.

Orange Yogurt Waffles |

This morning, I raise a forkful of waffles in a toast to my closest girl friends, all of whom amaze me in different ways. I’ve got a waffle for the friend who’s been by my side since seventh grade, and I’m so grateful that we live in the same city again, despite the fact that our busy schedules keep us from meeting up as often as we’d like. There’s one for the college friend who was there for the beginning of my and Dan’s relationship, who got ordained to officiate at our wedding, and is now off getting both her MD and PhD at the same time (she’s crazy and brilliant and we love her for it). And of course, there’s one for the best friend we left behind in Ithaca, with whom I exchange dozens of emails and an hour-long Skype call on a weekly basis. I wouldn’t have gotten through this move without her.

Take some time today to send some love to your girl friends and the women who inspire you. It is Galentine’s Day, after all!

Orange Yogurt Waffles

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 8-10 waffles

Orange Yogurt Waffles

These crisp orange yogurt waffles are perfect for a ladies-only brunch.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup milk
  • 1/2 cup Greek yogurt
  • 1/4 cup canola oil
  • 2 eggs
  • 2 tablespoons orange marmalade


  1. Preheat a classic-style waffle maker.
  2. Whisk the flour with the baking powder, baking soda and salt. Create a well in the middle of the dry ingredients.
  3. Add the milk, yogurt, oil, eggs and marmalade. Stir until there are no dry spots left.
  4. Cook the waffles, 1/3 cup of batter at a time, according to the instructions for your waffle maker. Serve warm.

Here’s how to freeze waffles for later!

I’ve joined up with 17 other bloggers to bring you all sorts of recipes for Galentine’s Day. Happy celebrating!

Ganache Topped Truffle Brownies from That Skinny Chick Can Bake

Chocolate Honey Bombs from The Live-In Kitchen

Brownie Batter Chocolate Tart from Melanie Makes

Coeur a la Creme with Dark Chocolate Ganache and Strawberries from Heather’s Dish

Chocolate Covered Strawberry Cream Puffs from The Redhead Baker

Meyer Lemon Cranberry Scones from Girl in the Little Red Kitchen

Chocolate Cheesecake from NeighborFood

Strawberry Covered Dark Chocolate Truffles from Girl Versus Dough

Cheesecake Milkshakes from Chocolate Moosey

Campari and Passion Fruit Sorbet from Food Lust People Love

Boston Cream Trifles from gotta get baked

Grilled Cheese & Chocolate Sandwich with Ganache Dipping Sauce from Climbing Grier Mountain

Red Velvet Chocolate Chip Cookies from Namely Marly

Red Wine Ice Cream Floats from Mind Over Batter

Wicked Waikiki Sour from Pineapple and Coconut

Anise-Scented Ice Cream with Candied Fennel Seeds from girlichef

Mini Heart-Shaped Chocolate Cakes with Raspberry Whipped Cream from A Cookie Named Desire

Nutella Fudge with Raspberries from The Food Charlatan

Blood Orange Pound Cake

This blood orange pound cake has a citrus flavor that can’t be beat, and is incredibly tender thanks to the addition of French-style yogurt.

Orange Pound Cake |

This post is sponsored by Stonyfield. Thanks for supporting the brands that make Savvy Eats possible.

Since 2007, Dan and I have had the same Valentine’s Day routine. We started dating on January 29, 2006 (over 9 years ago!!), so every year, we do our big date night out at a fancy restaurant on whatever weekend falls closest to that date. Then on Valentine’s Day, he brings me flowers and chocolate, and I make him a fancy pants dinner at home. We hate facing the crowds and craziness at restaurants on February 14, so this way, we get the best of both worlds – we still get a nice night out, as well as a great date night in.

While our tradition has held strong for eight years, we still keep things varied by changing the restaurant and at-home menu every year. Usually, the dinner includes some form of homemade pasta and a recipe that harkens back to our Italian honeymoon. As for dessert, I’ve made everything from chocolate fondue to homemade ice cream to clementine pound cake.

For this Valentine’s Day, I haven’t quite decided what I’m going to make. The friend whose pasta roller I’d usually borrow lives all the way in Ithaca, and while Dan got me a pasta roller for Christmas, the company has changed the estimated ship date from December to…March. So I’m totally taking dinner recipe suggestions!

Blood Orange Pound Cake |

Dessert is decided, though: blood orange pound cake made with French- or Greek-style yogurt. If your Valentine isn’t a big chocolate lover (ahem, looking at you, Dan), consider making them this blood orange pound cake on February 14th instead.  The cake itself is made with both blood orange zest and juice, and the icing on top is blood orange juice-based. Between the two, the cake has a lovely citrus flavor that can’t be beat.

The thick yogurt in the batter makes the crumb of this cake incredibly tender and anything but dry. The recipe calls for Stonyfield’s Petite Crème yogurt, but if you can’t find it at your usual grocery store, their regular Greek yogurt will work as well – I tested both, just to make sure!

I topped this cake with some candied orange slices. While this is by no means a requirement, it does add a certain elegance to the cake and adds even more blood orange flavor to an already citrus-packed dessert. If you have the time to make some candied blood oranges this week before you make the cake, I highly recommend doing so. You don’t even have to make a full batch or preserve them – just cut the recipe in half, and you’ll have plenty of candied orange slices for your cake, with some extras that will be fine in the refrigerator for another two weeks (use them for another orange pound cake or over ice cream!).

Blood Orange Pound Cake

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Yield: Serves 10-12

Blood Orange Pound Cake

This blood orange pound cake has a citrus flavor that can’t be beat, and is incredibly tender thanks to the addition of French-style yogurt.


  • 1 1/2 cups unbleached all-purpose flour
  • 1/ teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs, room temperature
  • 1/3 cup French- or Greek-style yogurt (I used Stonyfield's Petite Crème)
  • 1/4 cup blood orange juice (from 2-3 oranges)
  • 1 1/2 teaspoons vanilla extract
  • Zest of 1 blood orange
  • For the icing:
  • 2 tablespoons blood orange juice (from about 1 orange)
  • 3/4 cup powdered sugar
  • For assembly:
  • Candied blood orange slices , optional


  1. Preheat the oven to 325°F. Grease and flour a 9" x 5" loaf pan.
  2. Whisk the flour with the salt and baking powder.
  3. Cream the butter, olive oil, sugar and brown sugar together. Beat until smooth and creamy.
  4. With the mixer running on low, add the eggs one at a time, mixing well after each addition.
  5. Add 1/2 of the dry ingredients, mixing well. Add the yogurt, juice, vanilla and orange zest, beating until the ingredients are fully mixed in.
  6. Add the rest of the dry ingredients, mixing just until there are no dry spots left.
  7. Pour the batter into the prepared pan and even out the top.
  8. Bake at 325°F for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the sides of the pan.
  9. Cool in the pan for 10 minutes, then carefully slide a knife around the edges of the pan and turn the cake out onto a wire rack. Flip the cake over.
  10. Whisk the icing ingredients together to create a thick, pourable icing. You may need to add a little more juice or sugar to get the right consistency. Pour the icing over the cake.
  11. Top with candied orange slices (optional). Allow the icing to set and the cake to cool completely before serving.

PS: This post is sponsored by Stonyfield. All opinions are my own. Thanks for supporting the brands that make Savvy Eats possible.