A waffle-lot of goodness

January 7, 2012 at 3:51 pm | Posted in Uncategorized | 1 Comment
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The New Year has come and I am sure many of you have made resolutions–I, however, had made none. I’m doing quite the opposite actually.

While most people resolve to lose weight, I am giving up on losing weight. In September 2009, after I had my daughter I was determined to lose all of the 80 lbs I gained. It’s now been over two years later and I’m still trying to lose ten more pounds and it’s not going to happen.

So I’ve come to accept and frankly I don’t really care (I actually kind of care) but there is nothing I can do about it. I really don’t like dieting and a recent article in the New York Times by Tara Parker-Pope called Fat Trap made me realize any short-time diet I attempt to wouldn’t allow me to maintain my once “ideal” weight in the long run.

The article basically says that our bodies fight against weight loss. If you are really adamant about losing weight the diet you choose needs to be a lifelong journey.

That’s not going to happen for me especially since I got a two-in-one waffle and omelette/pancake maker. Homemade Belgian waffles are the best. These aren’t the cardboard egos I ate as a kid. These are addictive. These are drool-worthy. These are simply delicious!

The recipe makes a lot of waffles so that they can be frozen and reheated for later.

I topped mine with homemade candied bacon buttermilk ice cream

Belgian Waffles Recipe

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup plus 2 3/4 cups warm milk, divided
  • 3 eggs, divided
  • 3/4 cup butter, melted
  • 1/2 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon vanilla extract
  • 4 cups all-purpose flour

In a small bowl, dissolve the yeast in 1/4 cup warm milk till foamy, about ten minutes.

In the bowl of a stand mixer, or using a hand mixer, beat the egg whites just until stiff peaks form.

In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter.

Cover the batter without touching it tightly with plastic wrap. Set bowl aside in a warm place to rise until it doubles in volume, about 1 hour.

Cook in a waffle iron according to manufacturer’s instructions.

I was able to make 10 waffles but the recipe says it should make 8.


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