These are gold standard waffles in our house. Fluffy and fabulous! I use a waffle iron that used to belong to my grandparents – with its cloth cord. I can’t give it up because I have never seen a modern waffle iron that produces waffles in the same shape. It’s perfect. 🙂
This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. I also bring the eggs to room temperature more rapidly by placing them in a bowl of warm water. The results are still wonderful using frozen wild blueberries when fresh are not available.
Yield: Serves 4 to 6
- 8 tablespoons (1 stick) melted unsalted butter (can substitute 1/2 applesauce)
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/4 cup packed light-brown sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 3 large eggs, separated, room temperature
- 2 cups buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup blueberries (fresh or frozen)
- Grease waffle iron with cooking oil spray, and heat.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.
- In a medium bowl, beat egg whites until stiff but not dry. (I use a hand mixer.) Gently fold whites into batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges.
- Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
- Transfer cooked waffles to a cooling rack for 1-2 minutes, then separate into individual waffles.
- Place cooked waffles on a baking sheet or serving platter; place in an oven set to low heat, about 200 degrees, while using remaining batter. (I place mine in a warming drawer on medium.)
Cinnamon Sugar Variation:
- Combine 1/4 cup sugar and 2 tsp cinnamon.
- Sprinkle 1-2 tsp over the batter before closing the lid of the waffle iron.
It will bake with a sweet, crunchy topping.
Posted in Recipes, The Piggy Pancake (Breakfast)
Tags: blueberries, blueberry, breakfast, brown sugar, brunch, buttermilk, cinnamon, frozen blueberries, Martha Stewart, vanilla, waffles, whole wheat, wild blueberries
My mom loves carrot cake, so these were the perfect birthday treat for her this year. I added raisins instead of walnuts to please my kids, and opted not to top with additional coconut. I have also made the classic version with walnuts- of course. 😉
We all thought they were great, very moist and tender. This recipe was adapted from Martha Stewart’s Everyday Food. I modified the frosting recipe.
Yield: 12 cupcakes.
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 2 tablespoons orange juice
- 1/2 teaspoon pure vanilla extract, separated
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon coarse salt
- 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- 1 1/2 cups shredded carrots (about 2 large)
- 1/2 cup chopped walnuts or raisins
- 1/4 cup shredded coconut, plus more for garnish
For the Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 pinch of kosher salt
2 cups powdered sugar
1 T vanilla extract
- Preheat oven to 350 degrees, preferably on convection.
- Oil a standard 12-cup muffin tin or line with paper liners.
- In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
- Stir in baking powder, baking soda, allspice, and salt.
- Add flour; mix.
- Stir in carrots, walnuts (or raisins), and coconut.
- Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 20 minutes (on convection) or up to 25 minutes in a standard oven.
- Let cool completely before frosting.
- Meanwhile, in a mixing bowl, combine cream cheese, butter, salt, confectioners’ sugar, and 1 T vanilla extract. Whisk until smooth.
- Frost cupcakes, and garnish with shredded coconut, if desired.
Posted in Baking, Cupcakes, Good Sweets, Good Eats (Desserts), Recipes
Tags: carrot cake, carrots, coconut, cream cheese, cream cheese frosting, dessert, Easter, Martha Stewart, orange, raisins, vanilla, walnuts
Leave a comment