Breakfast Waffles

Description:
To officially mark the start of summer, we had waffles for breakfast. This recipe (which I tweaked from allrecipes.com) is a keeper. The waffles come out crisp on the outside but with a slight chew inside. They are also not so sweet so it's best to serve with maple syrup. I keep leftover waffles in the fridge then we simply toast them before serving.

Ingredients:
2 eggs
Dry:
2 cups all-purpose flour
5 tablespoons white sugar
4 teaspoons baking powder
1/4 teaspoon salt
Wet:
1 3/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions:
Using a mixer, beat eggs until fluffy.
In a separate bowl, combine all the dry ingredients.
Add the wet ingredients and using a wire whisk, combine everything well.
Fold in the beaten eggs.
Cook waffles until golden brown.

A Happy Birthday

I recently turned 30 and happily so. I had a nice birthday, better than previous birthdays really. I guess it comes with age- the simpler the birthday celebration, the better, plus the fact that Brandon made it really special this year with a bunch of beautiful flowers at midnight and a waffle iron that I've always wanted as a birthday gift. A funny story too on the morning of my birthday- I told Trixie it was Mommy's birthday and I asked her, "How old is Mama?" Her answer? "Too old!
Hahahaha! Of course, later that week, we had waffles for breakfast paired with papaya shake. (See the recipe for whole wheat waffles in my blog section.)

Whole Wheat Waffles

Inspired by my health-buff Atsie, I decided to tweak a typical waffle recipe and make it extra healthy with whole wheat flour, soy milk and unrefined sugar.  The result?  Still soft and fluffy waffles with a distinct flavor from the muscovado sugar and cinnamon.  It was a nice breakfast treat :)  But I have a confession to make- this is even better with butter and syrup.


Whole Wheat Waffles
(Makes a big batch enough for two breakfasts for 3)


Ingredients:
2 eggs
125 g whole wheat flour
125 g all-purpose flour
1 3/4 c Silk Plain Soy Milk
1/2 c vegetable oil
40 g muscovado sugar
4 t baking powder
1/4 t salt
1/2 t ground cinnamon
1 t vanilla


Procedure:
Using a stand mixer, beat eggs in a large bowl until light and fluffy. 
Add the oil.  Combine thoroughly.
In a separate bowl, combine the flours, sugar, baking powder, salt and cinnamon--- or basically all the dry ingredients.  Add the dry ingredients to the egg mixture alternately with milk.  Add vanilla.  (I did this to prevent lumps in the batter.)
You can store this waffle mixture in the fridge for about a week.  
Cook waffles in a waffle iron until golden brown.
Have a healthy and happy breakfast, everyone!