1 cup chopped pineapple
1/4 cup lemon juice
1/4 cup sugar
1 1/2 cup water
1 1/2 cup ice
glug of honey
Blend all the ingredients in a blender. Enjoy.
Monday, February 28, 2011
a taste of the tropics in a snowstorm
It's a snow day here today. We were gifted a pineapple yesterday, and I had promised Cha that we would make smoothies out of it after school. No school, but Cha still requested a smoothie. I had to oblige.
Pineapple Lemonade Smoothie
1 cup chopped pineapple
1/4 cup lemon juice
1/4 cup sugar
1 1/2 cup water
1 1/2 cup ice
glug of honey
Blend all the ingredients in a blender. Enjoy.
1 cup chopped pineapple
1/4 cup lemon juice
1/4 cup sugar
1 1/2 cup water
1 1/2 cup ice
glug of honey
Blend all the ingredients in a blender. Enjoy.
Sunday, February 27, 2011
Almond Mocha Fudge Baked Alaska
I settled on individual Almond Mocha Fudge Baked Alaskas for my mom's birthday. I thought I was giving myself plenty of time, but on Friday morning, I realized that I had to get in gear if I wanted to get everything done. So while Cha was at school and Ro was napping, I quickly tackled the almond genoise that would become the base of my Baked Alaska after spending a whole 5 minutes searching through recipes. I went with an Epicurious recipe for Opera Cake (must try that soon too!). I only used the genoise recipe obviously, and decided that the ground almonds I had in the pantry would stand in for almond flour. Yeah. Right. Cake didn't rise, but that's all right. Tasted good. I used the bottoms of my mini cheesecake pan as guides to cut it into rounds with a paring knife, and placed a cake layer in each of the mini cheesecake pan mold.
I also had time to tackle the ice cream base. I used what I think might be a cheesecake ice cream recipe from David Lebovitz. I love the texture of it, and it's really simple to make. Plus, it's not too cheesecakey, so I didn't think it would clash with the rest of the flavors in the Baked Alaska. I did consult my MIL because I remember that when I first made it, it was too sweet, and we had decided to decrease the sugar. And then I forgot. So I made it according to the following recipe.
Cheesecake Ice Cream
4 oz cream cheese, room temp
1 cup sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup milk
1 1/2 cups heavy cream
Beat together the cream cheese and sugar until fluffy and smooth. Add the egg and vanilla, mix until creamy and set aside.
Bring the milk to a boil over medium-low heat. Remove from the heat and very slowly add it to the cream cheese mixture while mixer is running at medium low until combined and smooth. (If you add the hot milk to fast, your mixture will curdle.) Add the entire mixture back to the pan.
Stir over medium-low heat until thickened slightly (should take around 3 minutes). Remove from heat, strain mixture, and let cool 10 minutes.
Combine the heavy cream and cream cheese mixture together. Chill thoroughly. Pour into your ice cream machine and freeze according to manufactures instructions.
In the afternoon, I made the chocolate mocha fudge that would be swirled into the ice cream. I spent a bit more time looking at recipes for that. I didn't want the fudge to be incorporated in the ice cream but remain a clear ribbon, with the distinct fudge swirl mouth feel, and not chocolate syrup. I went with this recipe. I was worried throughout. I melted my butter and my chocolate. Seemed all right. Added a mixture of milk and cream because I didn't have half and half. Seemed weird. Added sugar. Mixture totally separated. Added more sugar. Mixture still oily and not right. Added more sugar - at this point, it was quite thick - still oily but better. I stirred it a lot! And I added maybe 1/2 tsp instant espresso powder. Then cooked it for 25 minutes. It came out all right. Very all right actually. It's not too sweet, tastes like chocolate with a kick of coffee. Very good.
Hot fudge
barely adapted from RecipeGirl
4 ounces unsweetened chocolate, chopped
8 Tbsp. (1 stick) unsalted butter, cut into pieces
1/2 cup half-and-half
1 1/2 cups granulated sugar
instant espresso powder, to taste (optional)
1. In a double boiler, melt chocolate and butter together over simmering water. Whisk until smooth. Whisk in half & half. Add 1/2 cup sugar, whisking as you pour it in. Continue stirring until sugar has dissolved (and isn’t grainy)- about 30 seconds. Add another 1/2 cup sugar and stir until dissolved. Then add remaining 1/2 cup of sugar and stir again.
2. Cover the pan and cook, stirring occasionally, until the sauce becomes glossy and thickens slightly, about 25 minutes.
3. Serve warm.
Yield: About 2 cups
When both my ice cream base and my hot fudge sauce were cool, I churned the ice cream and when it was soft serve consistency, I used a squeeze bottle to add ribbons of fudge in it. It totally jammed the machine, so I ended up just squeezing the fudge on the ice cream and folding it in by hand. It did a really good job. Must remember to use a squeeze bottle the next time I want swirls in ice cream.
I poured the freshly churned ice cream directly in my mini cheesecake molds, on top of the almond genoise, and put the whole thing in the freezer overnight. Next morning, I unmolded them, and put them back in the freezer while I made the meringue.
Meringue is just 4 egg whites and a cup of sugar, whisked in the bowl of a stand mixer set over a pan of simmering water until it hits 110 F and then whisked until cool, about 10 minutes. Plop the whole thing in a piping bag with whatever tip you want, and go nuts covering the whole cake and ice cream with the meringue. Sounds simple enough. NOT SO. I have to admit that my freezer is not in the best condition right now, so maybe my ice cream was not as frozen as it should have been. Maybe using homemade ice cream with such a creamy texture wasn't such a good idea. The meringue kept sliding off the ice cream. The ice cream kept getting mixed in with the meringue. Piping it was easier than trying to spread it, but my piping skills need refining. But in any case, I got them covered as best as I could.
After a very copious brunch, my brother and I had fun toasting them. Well I had fun, I'm sure he was mostly humoring me.
I was kinda surprised at how much I liked that dessert. I thought, oh whatever, tiny layer of cake, ice cream and meringue, how special could it be? But it was really good. The different textures were good. The ice cream was really, really good. The toastiness from the meringue brought in some dept. Overall, a dessert I would make again. I'm not sure about the individual portions, as the covering with meringue part was a bit tedious, and I got complaints that the serving size was too big, but I would definitely consider making a big Baked Alaska that we could slice up and serve.
Happy birthday Mom!
I also had time to tackle the ice cream base. I used what I think might be a cheesecake ice cream recipe from David Lebovitz. I love the texture of it, and it's really simple to make. Plus, it's not too cheesecakey, so I didn't think it would clash with the rest of the flavors in the Baked Alaska. I did consult my MIL because I remember that when I first made it, it was too sweet, and we had decided to decrease the sugar. And then I forgot. So I made it according to the following recipe.
Cheesecake Ice Cream
4 oz cream cheese, room temp
1 cup sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup milk
1 1/2 cups heavy cream
Beat together the cream cheese and sugar until fluffy and smooth. Add the egg and vanilla, mix until creamy and set aside.
Bring the milk to a boil over medium-low heat. Remove from the heat and very slowly add it to the cream cheese mixture while mixer is running at medium low until combined and smooth. (If you add the hot milk to fast, your mixture will curdle.) Add the entire mixture back to the pan.
Stir over medium-low heat until thickened slightly (should take around 3 minutes). Remove from heat, strain mixture, and let cool 10 minutes.
Combine the heavy cream and cream cheese mixture together. Chill thoroughly. Pour into your ice cream machine and freeze according to manufactures instructions.
In the afternoon, I made the chocolate mocha fudge that would be swirled into the ice cream. I spent a bit more time looking at recipes for that. I didn't want the fudge to be incorporated in the ice cream but remain a clear ribbon, with the distinct fudge swirl mouth feel, and not chocolate syrup. I went with this recipe. I was worried throughout. I melted my butter and my chocolate. Seemed all right. Added a mixture of milk and cream because I didn't have half and half. Seemed weird. Added sugar. Mixture totally separated. Added more sugar. Mixture still oily and not right. Added more sugar - at this point, it was quite thick - still oily but better. I stirred it a lot! And I added maybe 1/2 tsp instant espresso powder. Then cooked it for 25 minutes. It came out all right. Very all right actually. It's not too sweet, tastes like chocolate with a kick of coffee. Very good.
Hot fudge
barely adapted from RecipeGirl
4 ounces unsweetened chocolate, chopped
8 Tbsp. (1 stick) unsalted butter, cut into pieces
1/2 cup half-and-half
1 1/2 cups granulated sugar
instant espresso powder, to taste (optional)
1. In a double boiler, melt chocolate and butter together over simmering water. Whisk until smooth. Whisk in half & half. Add 1/2 cup sugar, whisking as you pour it in. Continue stirring until sugar has dissolved (and isn’t grainy)- about 30 seconds. Add another 1/2 cup sugar and stir until dissolved. Then add remaining 1/2 cup of sugar and stir again.
2. Cover the pan and cook, stirring occasionally, until the sauce becomes glossy and thickens slightly, about 25 minutes.
3. Serve warm.
Yield: About 2 cups
When both my ice cream base and my hot fudge sauce were cool, I churned the ice cream and when it was soft serve consistency, I used a squeeze bottle to add ribbons of fudge in it. It totally jammed the machine, so I ended up just squeezing the fudge on the ice cream and folding it in by hand. It did a really good job. Must remember to use a squeeze bottle the next time I want swirls in ice cream.
I poured the freshly churned ice cream directly in my mini cheesecake molds, on top of the almond genoise, and put the whole thing in the freezer overnight. Next morning, I unmolded them, and put them back in the freezer while I made the meringue.
Meringue is just 4 egg whites and a cup of sugar, whisked in the bowl of a stand mixer set over a pan of simmering water until it hits 110 F and then whisked until cool, about 10 minutes. Plop the whole thing in a piping bag with whatever tip you want, and go nuts covering the whole cake and ice cream with the meringue. Sounds simple enough. NOT SO. I have to admit that my freezer is not in the best condition right now, so maybe my ice cream was not as frozen as it should have been. Maybe using homemade ice cream with such a creamy texture wasn't such a good idea. The meringue kept sliding off the ice cream. The ice cream kept getting mixed in with the meringue. Piping it was easier than trying to spread it, but my piping skills need refining. But in any case, I got them covered as best as I could.
After a very copious brunch, my brother and I had fun toasting them. Well I had fun, I'm sure he was mostly humoring me.
I was kinda surprised at how much I liked that dessert. I thought, oh whatever, tiny layer of cake, ice cream and meringue, how special could it be? But it was really good. The different textures were good. The ice cream was really, really good. The toastiness from the meringue brought in some dept. Overall, a dessert I would make again. I'm not sure about the individual portions, as the covering with meringue part was a bit tedious, and I got complaints that the serving size was too big, but I would definitely consider making a big Baked Alaska that we could slice up and serve.
Happy birthday Mom!
Wednesday, February 23, 2011
perfectly imperfect waffles
"What did you bake mommy? Pizza? Bread?" That's my 3-year-old coming home from school and recognizing the distinct aroma of yeast. Nope! Waffles. Again. Since we can't find a spot to stash the waffle iron, might as well use it while it's on the counter.
I've been reading countless recipes for Liege waffles, trying to pick one to make, when I came across one blogger that used maple flakes instead of the pearl sugar I still can't find. I actually had maple flakes in the cupboard. Not quite the 2/3 cup that the recipe required, so I smashed sugar cubes into chunks and used that too. The recipe came together quickly enough, even if the dough had to rest twice for 30 minutes each time. Not sure I'd make those first thing in the morning for breakfast, but since they're good room temperature too, we'll just make them ahead of time.
So, sprinkle yeast on milk, let rest. Mix dough. Let rest. Cream butter and sugar, mix with dough, let rest. Cook. Finally, 3.5 minutes later... Golden weirdly shaped sugary Liege waffles! I cooked 7 waffles, and I still couldn't figure out the amount of batter to put on the iron to make a full perfectly round waffle. Oh well.
Ate the first one straight off the iron, and it was delicious! Buttery, and crispy, and doughy and yum. The only thing is, those pockets of sugar I was looking forward to were underwhelming. Probably because of the lack of pearl sugar. Or maybe my stand mixer broke them up in even smaller chunks when I mixed them in with the butter? Next time (until I can find the proper sugar), I'll use a full cup of smashed sugar cubes. And maybe I'll fold them in by hand, see if that helps.
Sugar Waffles
source: Eat my cake now
3 cups all-purpose
1/4 tsp salt
1 cup milk, heated to 100°F
2 tbsp instant yeast
3 eggs
2 tsp vanilla
1 cup butter, room temperature
2/3 cup maple flakes, pearl sugar or smashed sugar cubes
Combine the warm milk and the yeast in a medium bowl. Set aside until bubbly, about 5 - 10 minutes.
Meanwhile, in a large bowl, whisk together the flour and the salt.
Add the eggs and the vanilla to the milk and yeast mixture and beat lightly with a fork.
Add the wet mixture to the flour and stir until the dough looks uniform in texture.
Cover with plastic wrap and let rise for 30 minutes in a warm spot.
Beat butter until creamy and add maple flakes or sugar.
Stir butter mixture into the dough.
Cover and let rise for another 30 minutes.
Heat waffle iron.
When ready, scoop batter into the waffle iron.
The dough should cover 3/4 of the grid.
Cook according to waffle iron instructions.
Serve with butter and syrup.
I've been reading countless recipes for Liege waffles, trying to pick one to make, when I came across one blogger that used maple flakes instead of the pearl sugar I still can't find. I actually had maple flakes in the cupboard. Not quite the 2/3 cup that the recipe required, so I smashed sugar cubes into chunks and used that too. The recipe came together quickly enough, even if the dough had to rest twice for 30 minutes each time. Not sure I'd make those first thing in the morning for breakfast, but since they're good room temperature too, we'll just make them ahead of time.
So, sprinkle yeast on milk, let rest. Mix dough. Let rest. Cream butter and sugar, mix with dough, let rest. Cook. Finally, 3.5 minutes later... Golden weirdly shaped sugary Liege waffles! I cooked 7 waffles, and I still couldn't figure out the amount of batter to put on the iron to make a full perfectly round waffle. Oh well.
Ate the first one straight off the iron, and it was delicious! Buttery, and crispy, and doughy and yum. The only thing is, those pockets of sugar I was looking forward to were underwhelming. Probably because of the lack of pearl sugar. Or maybe my stand mixer broke them up in even smaller chunks when I mixed them in with the butter? Next time (until I can find the proper sugar), I'll use a full cup of smashed sugar cubes. And maybe I'll fold them in by hand, see if that helps.
Sugar Waffles
source: Eat my cake now
3 cups all-purpose
1/4 tsp salt
1 cup milk, heated to 100°F
2 tbsp instant yeast
3 eggs
2 tsp vanilla
1 cup butter, room temperature
2/3 cup maple flakes, pearl sugar or smashed sugar cubes
Combine the warm milk and the yeast in a medium bowl. Set aside until bubbly, about 5 - 10 minutes.
Meanwhile, in a large bowl, whisk together the flour and the salt.
Add the eggs and the vanilla to the milk and yeast mixture and beat lightly with a fork.
Add the wet mixture to the flour and stir until the dough looks uniform in texture.
Cover with plastic wrap and let rise for 30 minutes in a warm spot.
Beat butter until creamy and add maple flakes or sugar.
Stir butter mixture into the dough.
Cover and let rise for another 30 minutes.
Heat waffle iron.
When ready, scoop batter into the waffle iron.
The dough should cover 3/4 of the grid.
Cook according to waffle iron instructions.
Serve with butter and syrup.
Tuesday, February 22, 2011
baked alaska - is it really?
My mom's birthday is this weekend, and I'm having my parents and my brother and his wife over for brunch on Sunday. We're going to have waffles - buttermilk, belgian or liege, I haven't decided (UPDATE: I used this recipe, and it was awesome!) - scrambled eggs, mini pommes anna, bacon and fruit salad. For dessert, a Baked Alaska.
I know the Daring Bakers made Baked Alaska last summer, so I'm in the process of going through their posts for inspiration. They used a brown butter pound cake as a base. I'm debating what to do. And my mom is no help! When I asked what flavor she wanted, she's like, well, vanilla's fine, yeah vanilla... I was thinking of doing a s'mores thing, with some kind of graham cracker base, then chocolate ice cream and the meringue standing in for the toasted marshmallow. But then on a DB post I read, someone said they used to make a brownie base, vanilla ice cream and meringue... That sounds really good too. I remember my mom liking Almond Jamoca ice cream, so what? an almond sponge cake, vanilla ice cream with chocolate fudge swirl? But the last time we went to Baskin Robbins, she got Butter Pecan Praline... Arg! don't know what to do!
And then, do I bake the thing, or torch it? I'm afraid of it melting like it happened to some Daring Bakers if I put it in the oven. But if I take the torch out, I'm afraid my daughter's going to want in on the action, and we'll burn down the house trying to prevent her from coming too close.
At least, I'm pretty sure that I've decided to make individual desserts as opposed to a big one that I would have to slice. If I did, the chances of the meringue sliding off are... pretty high. Ah well, I still have a few days to make up my mind about the other things.
UPDATE: Here's the Baked Alaska that I ended up baking.
I know the Daring Bakers made Baked Alaska last summer, so I'm in the process of going through their posts for inspiration. They used a brown butter pound cake as a base. I'm debating what to do. And my mom is no help! When I asked what flavor she wanted, she's like, well, vanilla's fine, yeah vanilla... I was thinking of doing a s'mores thing, with some kind of graham cracker base, then chocolate ice cream and the meringue standing in for the toasted marshmallow. But then on a DB post I read, someone said they used to make a brownie base, vanilla ice cream and meringue... That sounds really good too. I remember my mom liking Almond Jamoca ice cream, so what? an almond sponge cake, vanilla ice cream with chocolate fudge swirl? But the last time we went to Baskin Robbins, she got Butter Pecan Praline... Arg! don't know what to do!
And then, do I bake the thing, or torch it? I'm afraid of it melting like it happened to some Daring Bakers if I put it in the oven. But if I take the torch out, I'm afraid my daughter's going to want in on the action, and we'll burn down the house trying to prevent her from coming too close.
At least, I'm pretty sure that I've decided to make individual desserts as opposed to a big one that I would have to slice. If I did, the chances of the meringue sliding off are... pretty high. Ah well, I still have a few days to make up my mind about the other things.
UPDATE: Here's the Baked Alaska that I ended up baking.
Monday, February 21, 2011
pear muffins for breakfast
I'm slowly introducing solids to the baby, and I'm following the order as per this scan of a photocopy of an official looking document that I found somewhere on the internet over 3 years ago that says that up next is pears. So pears it is. It's not a fruit a typically buy, as no one seems to like eating it out of hand in our house. I'll occasionally pick up asian pears, but I find that it's hard to predict if they're going to be good or not. So I picked up a few d'anjou pears to make baby puree, but as I was cutting them up, I realised that if I was to cook them all, Ro would be eating pear puree until she's in kindergarten. So, three became baby mush, and two remained.
A quick search through my evernote revealed that I had bookedmarked quite a few recipes calling for pears. 38 to be exact. I really wanted to make this one, but I figured I really didn't need just another recipe with cream cheese in it right now. I thought a muffin that we could quickly grab for breakfast would be more sensible. I was really hoping for a recipe with oats, so I could fool myself in thinking that a muffin is just perfectly healthy for breakfast. And a topping of some kind. I couldn't find what I was looking for, so I called my mom for a recipe she had for rhubarb oatmeal muffin. I remember that my husband really liked it when she made it last spring, and though I could go from there to adapt it into what I really wanted.
Pear oatmeal muffins with streusel
1/3 cup oats
1/3 cup granulated sugar
1/3 cup all purpose flour
3 tbsp butter, grated, cold
2 1/2 cup all-purpose flour
1 cup milk
1 tbsp vinegar
1 tsp vanilla
1/4 cup vegetable oil
1/4 cup pear puree (can be replaced with another 1/4 cup oil)
1 large egg
2 cups peeled, chopped pears
Preheat oven to 350.
Make streusel by combining oats, sugar and flour in a small bowl. Rub in butter with your fingers until crumbly. Set aside in the fridge while you prepare the muffins.
In a large bowl, mix together dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour wet ingredients into flour mixture and stir until just combined. Fold in chopped pears. Divide batter into 12 lined muffin cups. Sprinkle with streusel. Bake for 30 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
They were exactly what I had in mind. They were moist and filling, perfect for breakfast with a tall glass of milk. The pear flavor came through light and bright. The muffin itself is not too sweet so the sugary crumb topping complemented it perfectly.
A quick search through my evernote revealed that I had bookedmarked quite a few recipes calling for pears. 38 to be exact. I really wanted to make this one, but I figured I really didn't need just another recipe with cream cheese in it right now. I thought a muffin that we could quickly grab for breakfast would be more sensible. I was really hoping for a recipe with oats, so I could fool myself in thinking that a muffin is just perfectly healthy for breakfast. And a topping of some kind. I couldn't find what I was looking for, so I called my mom for a recipe she had for rhubarb oatmeal muffin. I remember that my husband really liked it when she made it last spring, and though I could go from there to adapt it into what I really wanted.
Pear oatmeal muffins with streusel
1/3 cup oats
1/3 cup granulated sugar
1/3 cup all purpose flour
3 tbsp butter, grated, cold
2 1/2 cup all-purpose flour
1 cup oats
1 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 tsp salt1 cup milk
1 tbsp vinegar
1 tsp vanilla
1/4 cup vegetable oil
1/4 cup pear puree (can be replaced with another 1/4 cup oil)
1 large egg
2 cups peeled, chopped pears
Preheat oven to 350.
Make streusel by combining oats, sugar and flour in a small bowl. Rub in butter with your fingers until crumbly. Set aside in the fridge while you prepare the muffins.
In a large bowl, mix together dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour wet ingredients into flour mixture and stir until just combined. Fold in chopped pears. Divide batter into 12 lined muffin cups. Sprinkle with streusel. Bake for 30 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
They were exactly what I had in mind. They were moist and filling, perfect for breakfast with a tall glass of milk. The pear flavor came through light and bright. The muffin itself is not too sweet so the sugary crumb topping complemented it perfectly.
Wednesday, February 16, 2011
classic snack
My husband came home from work the other day and said that his coworker had gotten the best looking rice krispies square ever! So whenever I made marshmallows last week, he asked if I was going to make squares. And could I add mini marshmallows in them, like the coffee place does? With the valentine's day baking done, but still in the spirit, Cha and I grabbed a leftover box of holiday Rice Krispies and got rid of all the green ones to make V-day Rice Krispies squares. It took forever! And there was cereal everywhere! And although I didn't use homemade marshmallows, they turned out pretty good. It's pretty hard to mess up Rice Krispies squares!
Rice Krispies Squares
source: Kellogg's
1/4 cup margarine or butter
1 pkg (about 40) regular marshmallows or 5 cups miniature
1/2 tsp vanilla extract (optional)
6 cups rice krispies cereal
Melt butter in large glass bowl in the microwave. Add marshmallows and stir until coated with butter, then return to microwave until completely melted stirring once in a while.
Stir in vanilla. Stir in rice krispies cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13 x 9") pan. Allow mixture to cool. Cut into bars. Best if served same day.
I used extra miniature marshmallows and folded them in after the cereal was coated in the melted marshmallows. I also made them in a 8x8 pan, so they would be nice and thick!
Tuesday, February 15, 2011
holy waffles batman!
I've been baking waffles with a 10 dollar waffle iron for years. I'm no waffle expert. Before I ordered waffles for Cha at a diner a couple of years ago, the only waffles I had ever had (apart from the bad ones I made with the cheapy waffle iron) were frozen Eggo waffles. A while back, I remembered the thick waffles my mom used to buy in the bakery section of our grocery store, individually wrapped in plastic wrap and packaged in a clamshell. They had crusty little bits of sugar in them that made them so good. I tracked them down and had one. Not as good as I remember them being. With a bit of research I found out they were Liege waffles. I decided that I had to make some. That could not be achieved on a 10 dollar waffle iron. So I've been dropping hints about wanting a good waffle maker.
Then my birthday came around. My husband presented me with a huge box that weighed about 30 pounds. For some reason it had the words waffle iron on it. My husband had bought me a 30 pound waffle iron! Have no clue where I'm going to store that thing while we're not using it!
I'm still researchingLiege waffle recipes, but I couldn't wait any longer to try it! (And the fact that I had been up since 5:15 am with the baby gave me plenty of time to bake breakfast!) I made just a basic Betty Crocker recipe that didn't even call for separating eggs. I didn't even use butter because I was too lazy to melt it! (How lazy can you get?!) When I opened the lid, they looked amazing! So impressed! Evenly golden and crispy outside, and nice and tender inside. Dipped in local maple syrup, they tasted... well, like anything dipped in maple syrup would! But the texture! And the goldenness! We will find somewhere to stash the 30 pound waffle iron.
Then my birthday came around. My husband presented me with a huge box that weighed about 30 pounds. For some reason it had the words waffle iron on it. My husband had bought me a 30 pound waffle iron! Have no clue where I'm going to store that thing while we're not using it!
I'm still researching
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