Our Favorite Buttermilk Waffles

I was under the illogical assumption that I had a firm grip on the holiday hustle and bustle.


Can you believe that I actually thought that? Sometimes I wonder about my brain’s capacity for reality…..

I guess I’m not too far behind, though, considering I’ve spent the last two days cleaning, organizing, decorating, and preparing my lists…..I just have a few last minute gifts to pick up tomorrow and then I think I’m all set.

“Think” being the operative word…..

However ……. most importantly, we have our tree. A real tree.

** big grin **

That always makes me happy. Trimming will commence Friday evening, complete with a fabulous repast, cocktails, holiday music, and lots of fun and laughter.

I guarantee it.


Buttermilk Waffles – adapted from Everyday Food

2 cups all-purpose flour (spooned and leveled)
2 tbs. sugar
2 tsp baking powder
1 tsp baking soda
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 eggs

Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder and baking soda; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix very gently until batter is combined.
Heat waffle iron according to manufacturer’s instructions; spray with nonstick spray. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

Baked Cinnamon Chocolate Chip Oatmeal

When the weekend hits, I like to put time and effort into making an extra-special breakfast for the posse – because school mornings usually consist of the “grab-a-protein-shake and head out the door drill”.

So by the time they surface during the weekend, (remember, they are teenagers) I’m usually just coming home from a 20-25 mile bike ride. Therefore, my goal is to make something ahead of time in the slow cooker (which of course keeps it nice and hot for them…and me), or have something prepped and ready to pop into the oven.


This breakfast definitely fit the latter category – and it was deeeeeee-licious. I think it would do equally well, if not better, in the slow cooker, though – it would give the bottom a nice contrasting crust from the soft interior.

One year ago: Carrot Zucchini Bread

Baked Cinnamon Chocolate Chip Oatmeal – adapted from serious eats

Note: The original recipe called for the addition of chopped apples, but since Alexander isn’t too enthused about fruit in his oatmeal, I used the next best thing – chocolate.

2 cups old fashioned oats
1/4 cup light brown sugar
1 tsp baking powder
2 tsp cinnamon
1 egg, lightly beaten
1/4 cup Grade B maple syrup
1 1/2 cups milk
1 1/2 tbs. melted unsalted butter
1 teaspoon vanilla extract
4 ounces apple sauce
1/2 cup chocolate chips

Preheat oven to 350°F. Butter bottom and sides of an 8 by 8-inch baking pan.

In a large bowl, combine oats, light brown sugar, baking powder and cinnamon. In a medium bowl, whisk together egg, maple syrup, milk, butter, vanilla extract, and apple sauce until well combined. Pour liquids over oats and stir to combine. Stir in chocolate chips. Bake until golden brown and oatmeal has set, about 35 minutes. Serve warm.