We are leaving for the Dominican Republic tomorrow at the crack of dawn. Literally. Our plan starts boarding at 5:05 which means we have to leave the house by 3:45, with a toddler and a baby. Not sure we were thinking clearly when we booked the flight. I’m pretty sure we are going to get the stink eye from our fellow passengers. Especially since said baby is wild, crazy and her screeching may be mistaken for a pterodactyl on board (totally didn’t know pterodactyl started with a p). Ooooh well. We’re going to a tropical paradise and nothing is going to bring me down!
So I was a totally unprepared and unfit blogger and didn’t prepare posts ahead of time so I’m going to be MIA for the next week or so. I promise I planned on it but with Noah’s party last week it totally slipped my mind and just didn’t happen. And I don’t even feel bad about it because when Noah woke up on the day of his party he told us “this is going to be the best day of my life” and he confirmed it by the end of the night. I’ll have more ice cream recipes to share from his party as well as some pictures of the fun cupcakes I made.
Anyway, onto the waffles. And just FYI before you start, if you decide to double this recipe like I did the first time you should definitely double all the ingredients…like the cocoa powder. Kind of important. Sometimes I worry about myself.
These whole wheat waffles are rich and chocolate-y (as long as you put in enough that is) and just slightly sweet. Using whole wheat pastry flour ensures that they aren’t dense and dry. And with just a few slight changes to the original recipe they are easily converted to a delicious clean breakfast. They are really yummy smothered in fresh strawberries and drizzled with pure maple syrup. Yum!
Whole Wheat Chocolate Banana Waffles
recipe adapted from Alida’s Kitchen
1 3/4 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 Tbsp. honey
3/4 cup low-fat buttermilk
2 overripe bananas, mashed (about 3/4 cup)
2 Tbsp. grapeseed oil
1 teaspoon vanilla extract
Pure maple syrup for serving
1. In a small bowl, combine all the dry ingredients. In a large bowl, whisk together the honey, buttermilk, bananas, grapessed oil, eggs and vanilla.
2. Incorporate the dry ingredients into the wet ingredients being sure not to overmix (which will lead to tough, dense waffles). Let batter sit for 10 minutes.
3. Meanwhile, preheat waffle iron. Cook waffles according to your waffle makers directions.
What are your New Year’s resolutions this year? Besides the typical eat healthier and continue to exercise regularly, my big resolution is to make something I have never attempted each month. Whether it’s something from my Top 100 or something we think of randomly, I want to step out of my comfort zone and learn some new techniques. I also plan on experimenting more with creating my own recipes.
On a random side note, I also made this totally awesome calendar which I want to keep up with so there’s another resolution.
Although I have made waffles before, it has been few and far between and they were never all that great. But these waffles? These were the best waffles I have ever eaten. For real. But the name kind of gave it away, didn’t it? They were crispy on the outside while light and fluffy on the inside….breakfast perfection. I whipped them up yesterday morning for Joel, Noah and my parents and it was the perfect way to start off 2013. You seriously have to make them because I seriously considered making another batch this morning and I’m not even a big breakfast person.
We topped ours off with butter and syrup but I think they would be totally divine with strawberries and whipped cream. Oh man, now I really really want to make another batch…..must remember the eat healthier resolution….
Anyway, do you have any suggestions for new/interesting/crazy food to make for January?
Waffles of Insane Greatness
recipe from Food Network
yields 4-5 waffles
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk (I recommend buttermilk)
1/3 cup vegetable oil
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Butter and syrup, for serving
1. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
2. Preheat a waffle iron. Spray waffle iron with non-stick spray then follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.
This recipe was such a fun and easy way to whip up some French toast in a flash. It starts out as traditional French toast but is then cooked in a waffle maker for a unique twist. I have to admit that I have owned a waffle maker for years now but have only used it a few times. Now I just might use it every time we have a hankering for French toast.
Sometimes French toast can be a bit soggy and I don’t dig soggy. Cooking the bread in the waffle maker makes it all brown and crispy with a bit of softness in the square indents. Mmmm. Definitely an improvement on the original in my opinion!
French Toast Waffles
Recipe from Slice of Southern
1 cup fat-free milk
1 tablespoon Splenda (or white sugar)
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
16 (1/2-inch-thick) slices day-old French bread (I used thick-cut Texas Toast bread)
1. Coat waffle iron with cooking spray, and preheat.
2. Combine milk and the next 5 ingredients (milk through eggs), stirring well with a whisk. Place bread in a 13 x 9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
3. Place bread slices on hot waffle iron. Cook for 5 – 7 minutes or until done; repeat the procedure with the remaining bread. Keep the cooked French toast in a 170 degree F oven while the remaining bread is cooking.