Tuesday, March 2, 2010

Waffles, etc.

When we returned, there were several items on my to-make list. First, I made waffles ... for Sam. He likes to eat them for breakfast, sometimes with peanut butter. I make a batch of four, full-sized Belgian waffles and freeze them for use throughout the week. I do, of course, have some pre-made waffles on hand just in case I don't get to the waffle iron during the week.

Speaking of waffle irons, do not get a Villaware. It was reviewed in the Test Kitchen as the best waffle iron! Bosh! 1) The crevices are classic Belgian size, but I like mine smaller. 2) This is the real sin: the writing on the iron all rubbed off. So, where you should see the darkness dial, 1-7, and the "ready" under the green light, gone! I was using a paper towel to wipe off excess nonstick spray, and bam! no more darkness dial numbers. Lame.
I may have introduced Sam to syrup this go 'round. He was most pleased.

I discovered the best waffle recipe in my Bittman cookbook. I like it because it uses normal milk, not buttermilk. I always have milk, whereas buttermilk is a special item that must be added to the list.

Waffles: 4T butter (1/2 stick), 2c. flour, 3tsp. baking powder, 1/2tsp. salt, 1.5 c. milk (whole), 2 eggs, 2T sugar, 1 tsp. vanilla (optional).
1. Melt butter and set aside to cool.
2. Mix the flour, salt, baking powder in a large bowl. I like to sift the ingredients together in order to avoid lumps when the wet ingredients are added.
3. Mix eggs, sugar, and milk together in a medium bowl. Pour in the cooled butter and mix. Add the vanilla, if using.
4. Add the wet ingredients to the dry. I like to use a whisk because it quickly incorporates the ingredients without over beating. This works best if you sifted the dry ingredients. You only need to whisk a few times to get everything mixed.
5. Make your waffles! I find that letting the waffle batter sit while the iron heats up is just perfect for the baking soda to start its magic. Your batter should look a little puffier than it did right after you mixed everything.
I've had these enormous bags of oatmeal and raisins for months. I got them at Costco thinking that they go well together, and everyone should eat oatmeal because it's good for the cholesterol. Here's the thing: I hate oatmeal. I mean I really can't stand the flavor. So I find myself adding all this junk to it: raisins, sugar, cinnamon, pumpkin butter, heavy cream ... anything to mask the flavor. And it still doesn't completely work. So I have given up for the time being, and made cookies instead! These are oatmeal-raisin-chocolate chip. Does the oatmeal cancel out the two sticks of butter in the cholesterol equation?
Speaking of fat, I also made mousse. Actually, this is a pretty healthy mousse because it is made from tofu. Tofu mousse: 10oz. silken tofu, 16oz. (or to taste) melted chocolate chips - whir in the blender. I have made it many times before and this one was rather thick. I think my tofu might have only been 8oz. To cut the thickness in both consistency and flavor, I added some ice cream! Ben and Jerry's Americone Dream. A fabulous addition that, I am sure, negated any health benefits from the tofu.

This was my week of zero-sum baking.


  1. Mousse looks delicious!! Can't beat syrup on waffles unless maybe you use some jam. Mom

  2. Sometimes we indulge in peanut butter AND syrup.