How-to Make the Perfect Waffles (recipe included!)

This is another one of those family recipes (like the banana bread) that I've been debating with myself whether or not to post it.  This is one of those super secret family recipes that I was thinking of keeping to myself for when I get famous from the blog and write a cookbook and open a restaurant and people will be trying to figure out the secret recipe to my amazing waffles.

Yeah.  That's not going to happen.  So I'd figured I'd share this recipe because these waffles are amazing.

I think waffles are incredibly underrated.  They're so warm and comforting; it's a really nice treat to be able to pull one out of the freezer and heat it up before work.  Or, you can throw some fruit and whipped cream on it and call it dessert!

Here are some tips on making the perfect waffles (pay special attention to number 2):

• Sift your dry ingredients as if you're making any floured dessert. 
• Separate the egg whites from the yolks.  Whip the whites until they become fluffy and fold them in at the end.  THIS will give you fluffy waffles. 
• Don't let the waffle iron get too hot - and make sure you spray it!  With some irons, you can set the temperature.  Make sure it doesn't get too hot, you want your waffles  to cook evenly. 
• Make the entire batch at once!  Waffles are easier to freeze when they're whole rather than keeping the batter in the refrigerator.  
• Take care of your waffle iron.  I've even cleaned mine with an old, soft toothbrush.  You want to make sure all of those trenches in the waffle iron pan are kept clean, or else you're going to get a very unwelcome, burnt taste in your mouth next time you make waffles!

This is a recipe that belongs in your family's cookbook.  These waffles are wonderful on their own or with a little syrup or butter; I don't ever feel the need to mix anything in to make the recipe better.  How do you like your waffles? 

Waffles

Yield: about 10 waffles, depending on size of waffle iron

Prep Time: 20 min

Bake Time: 5 min

Ingredients

-     2 ¼ c flour

-     ½ tsp salt

-     2 tsp baking powder

-     2 tbsp sugar

-     3 eggs

-     2/3 c vegetable oil

-     1 ½ c milk

Directions

Sift together the flour, salt, baking powder, and sugar in a large bowl.  Set aside.

Separate your egg whites and egg yolks.  Add the vegetable oil and milk to the egg yolks.  Beat well and then add to the dry ingredients.  Beat to combine.

Whip your egg whites until fluffy and then fold in to your waffle batter.  Heat and grease your waffle iron according to manufacturer’s instructions.  Pour the waffle batter into the center of the waffle iron and cook for about 5 minutes each.  Serve immediately or freeze to serve later. 

9 comment(s)

Posted by Ali B at 10:42 AM Links to this post

Getting the Garden Ready

This year, I decided to start my garden from seeds.  I planted some seeds I froze from last year, except those didn't grow.  The pepper seeds were brown when I pulled them out from the freezer, and the cucumber seeds were pretty wet after I let them thaw in the fridge.  So I didn't really have high hopes for them from the beginning, but I wanted to give it a shot.

The seeds that I bought at the store, however, have been doing very well.  I split the tomato seeds between two pots and put the basil seeds all in one.  I know I should have bought those little seedling containers that look like ice cube trays, but I wanted to use the pots I had in the backyard.

I also wanted to try something new - I recycled a salsa jar and used that as a pot!  It worked pretty well; the basil is growing nicely and the dirt stays wet for days.  Well, actually, It worked well until I had to transfer the basil plants to a bigger pot.  I should have probably used a spoon or something to get the seedlings out, but instead I went at it with a shovel and they all kind of fell out.  Some seedling stems snapped, the others I had to cram back into the dirt, so needless to say, they're not doing so well right now.

I then had to get the garden plot outside ready.  I pulled all of the weeds and turned over the dirt, so it's ready to go.  And some parsley is already growing in the garden plot!  I didn't realize it would come back every year.  My mint grew back nicely too, but it's doing something kinda funny.  When I bought my peppermint plant last year, it grew in a vine.  When it grew back this year, it grew straight up and it actually looks like a spearmint plant.  Any thoughts?

Anyway, the weather seems to be getting warmer, and I wanted to bring my plants outside now they're getting bigger.  However, when I went to weed my plot, I noticed my tiny basil plants, the ones that I mangled, now have holes in the leaves!  Stupid bugs.  So I might keep the tomato plants inside a little longer.

Right now I have parsley, basil, mint, chives, and tomatoes for my garden, and I'm going to get some cucumber seeds for the garden as well.  I am certainly not going back to zucchini because it was such a failure last year, but does anyone have any suggestions for what else I can plant?  I think I can fit one more thing...

3 comment(s)

Posted by Ali B at 9:30 AM Links to this post

Chocolate Coconut Truffles

Mother's Day is right around the corner, so I asked my mom what she would like for dessert.  All she told me was that she wanted something small, so I hit my Pinterest board to see what I could come up with.  I found the perfect recipe - chocolate coconut truffles.  Small pieces of dessert made with her favorite flavors.  Perfect!

Ever since I moved home after college, my mom and I have become quite close.  I think very few people can actually say that they are friends with their mom, but I believe I can.  I think it's something that comes with age; as you become older you begin to see things through your parents' eyes and have an easier time relating to them.  Over the past 2 1/2 years, my mom has always been there to help me through my quarter life crisis, so I was very happy to find the perfect dessert for her.

These truffles are incredibly easy to make - the hardest part is melting the chocolate!  I'm going to give you a way to make this whole process even easier: instead of opening up the can of condensed milk with a can opener, puncture two holes in the lid on opposite sides of each other.  Then, pour your condensed milk into your measuring cup!  It makes for a much easier and not so messy way to measure out your condensed milk.  Mix all of the contents together until you get this goopy filling.  Don't worry, we're going to put this in the freezer, so the filling won't fall apart.  But when you're balling the filling, make sure to rinse your hands off regularly.  Your hands will become sticky from the condensed milk and it's much easier to roll the filling if your hands are clean.  See?  This recipe is getting easier by the second.

When you're dipping the filling into the melted chocolate, I would suggest keeping the chocolate over very low heat (or putting it back into the microwave every once in a while).  You'll notice that as the chocolate cools, it doesn't become as smooth anymore, and you won't get that nice round shell on your truffle.  Also, if the coconut filling becomes sticky, stick it back in the freezer for about 5 minutes.

Even though the filling is made with sweetened coconut, sweetened condensed milk, and confectioner's sugar, the filling isn't too sweet at all.  I was extremely hesitant about eating straight sweetened condensed milk, but it acts as a creamy binder for those flakes of coconut.  To be honest, it tastes exactly like a Mounds bar.  This recipe is incredibly easy to make and I highly recommend it for that person in your life that loves coconut.  Happy (belated) Mother's Day Mom!

Chocolate Coconut Truffles

Yield:  about 2 dozen

Prep Time: 10 min + 25 min freezing time

Ingredients

-     3 c sweetened, shredded coconut (about 7 oz)

-     ½ c confectioner’s sugar

-     1 c sweetened condensed milk

-     1 (12 oz) bag milk chocolate chips (about 2 c)

Directions

Line a baking sheet with parchment paper or a silicone mat.  Set aside.

In a large bowl, combine the coconut, confectioner’s sugar, and condensed milk and mix until the contents stick together.  Roll small pieces of the filling between your palms and place on the baking sheet.  Freeze for 15 minutes, then remove from freezer and roll between your palms again to smooth out any rough edges.  Place in the freezer for an additional 10 – 15 min.

While the filling is in the freezer for a second time, melt the chocolate chips in a double boiler or a microwave safe bowl.  Once melted, remove the filling from freezer and dip the balls into the chocolate, using a fork.  Keep refrigerated until ready to serve.

Adapted from How Sweet Eats

7 comment(s)

Posted by Ali B at 10:08 AM Links to this post

Black Bean and Corn Salsa

I wish I had this post ready for Cinco de Mayo, but considering that I made this salsa the morning of Cinco de Mayo, right before the party I was about to bring it to, that wasn't going to happen.  But that's the exact thing I love about this recipe - it is so quick and easy to make.  The perfect thing to whip together before that backyard BBQ or impromptu night by the pool.

This is a welcome alternative to the tomato based salsa.  The corn kernels are sweet and the hot pepper adds a little bit of a bite.  The flavors are well-rounded and dynamic, making for a unique taste with each bite.  It even looks pretty!  Pair it with blue corn tortilla chips and you're all set.  Just make sure you leave the kernels enough time to thaw and drain or else your salsa will be rather watery.  This recipe makes a lot of salsa, so save the leftovers to sprinkle on tacos or salads.

I love to make my own salsa because the ingredients are incredibly fresh; it beats jarred salsa anytime.  Plus, where can you find a salsa like this in the store?  Another thing I love about making my own salsa is that I get to tweak the ingredients to fit my liking.  Don't like chunks of garlic?  Don't include them!  Want spicier salsa?  Use a stronger pepper!  Let me know if you make any additions or substitutions, I'd love to hear what you do with the salsa!

Black Bean and Corn Salsa

Serves: 6 – 8 people

Prep Time: 10 min

Ingredients

-     1 lb frozen sweet corn kernels

-     1 can (18 oz) black beans, drained and rinsed

-     2 large tomatoes, diced

-     1 avocado, diced

-     ½ red onion, diced

-     1 hot long pepper, diced

-     1 clove garlic, minced

-     1 tbsp cilantro

-     juice of 1 lime

-   salt, to taste

Directions

Let corn kernels thaw in a colander (rinse with warm water to expedite thawing), making sure to shake out all excess water.  Combine corn with the remaining ingredients in a large bowl and mix well.  Keep in refrigerator until ready to serve.  

3 comment(s)

Posted by Ali B at 7:23 AM Links to this post