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.

Chocolate Waffles

It was Sunday morning, and all through the house….

Not a creature was stirring, not even a…..


After her 5:30 a.m. bed-pushing-it’s-time-to-get-up-give-me-breakfast ritual, she went back to bed.

dang dog….

I, of course, did not.

That would make writing this very difficult indeed..

I’ll tell you this….one thing I didn’t do this weekend?


I cleaned, organized, cleaned, organized…. and did I mention cleaned?

My house looks amazing. It was well worth it.

Now…….now I can relax….sit back….have a glass of wine… and ponder.

Life is good indeed.

Especially when the kids (aka the posse) find these in the freezer for tomorrow morning.

Chocolate Waffles – adapted from Gale Gand

2 large egg yolks
1-1/2 cups whole milk
2 tsp baking powder
1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
4 tbs. unsalted butter, melted
2 large egg whites
2 tbs. light brown sugar

Heat your waffle iron and spray lightly with nonstick spray.

In a medium bowl, combine egg yolks, milk, baking powder, flour, cocoa powder and melted butter. Mix until almost smooth. With a whisk or a mixer with a whisk attachment, whip egg whites until stiff peaks form. Add brown sugar to egg whites and continue whipping until stiff. Fold whipped egg whites into batter.

Bake in waffle iron according to manufacturer’s directions. Carefully remove waffle from iron. Yield: 3 to 4 waffles.

“Worth the wait” Waffles

Wow ~ that’s quite the tongue twister title, isn’t it?

Come to think of it, so is the expression “tongue twister title”.


I think I had too little sleep last night and too much caffeine this morning ~ but I am on top of my game and pleased with the way the school mornings have been coming together. It’s been a challenge, for sure ~ but the upside to all my planning and organizational skills is that I made this batter last night (like you’re supposed to), and had fresh, toasty hot waffles ready this morning.

Because that’s just how I roll these days🙂

Worth the Wait Waffles – adapted from foodandwine.com

1 3/4 cups milk, at room temperature
1/2 cup unsalted butter, melted
2 1/2 cups sifted all-purpose flour
1 tablespoon active dry yeast
2 large eggs
2 tbs. granulated sugar

Syrup, fresh fruit and softened butter, for serving

In a large bowl, combine the milk, melted butter, flour, yeast, eggs and sugar – whisk until smooth. Cover with plastic wrap and refrigerate overnight).
When you are ready to make the waffles, preheat the waffle iron and spray it lightly with nonstick spray. Gently stir the batter to deflate it. For each batch, fill the waffle iron about two-thirds full (the batter will spread and rise)
Cook the waffles until golden and crisp.  Serve with syrup, fresh fruit and softened butter.

Malted Chocolate Chip Waffles

Over the past few months, I’ve noticed a strange pattern emerging at my home.

My abode has become the “go-to” place for the kids and their friends. It’s perfectly acceptable to me, because I’m of the mindset that I would obviously rather have them in a place where I know what they’re doing (and who they’re doing it with), but the flip side to this is that I seem to be doing a lot of cooking for a lot of hungry kids.

Especially now that summer is in full swing, there is a consistent, steady stream in and out of the house…..and it’s mostly teenage boys that have an endless appetite.

I made a batch of these waffles for breakfast the morning before we headed to Lake Mead – and quite frankly I was lucky to snap a photo before they all disappeared…..

Malted Waffles – Baked Explorations

2 cups all purpose flour
1 cup malt powder
2 tbs firmly packed brown sugar
1 tsp baking soda
1 1/2 teaspoon baking powder
2 eggs, at room temperature
2 1/2 cups Buttermilk
6 tbs butter, melted and cooled to room temperature

Mini chocolate chips and syrup, for serving

In a large bowl whisk together flour, malt powder, sugar, baking soda, baking powder and salt.
In a separate bowl, whisk the eggs slightly, add the buttermilk and butter and mix again. Make a well in the middle of the dry mixture, and pour the buttermilk  mixture into it. Fold the wet ingredients into the dry ingredients
gently, just until combined. Cook the waffles according to your waffle iron instructions.

Top with chocolate chips and syrup.