Posts made in January, 2015

Buttermilk Waffles


I’ve always been a waffle girl. I would eat them every day, if I could. This recipe is my absolute favorite. It’s perfect for Sunday brunch or those long days when you just want to eat waffles for dinner. It is not exactly healthy but who cares? If you want to add more fiber, you can replace a quarter cup of the all-purpose flour with whole wheat flour. I have also replaced the sugar with honey.

This recipe is from The King Arthur Flour Baker’s Companion (The All-Purpose Baking Cookbook), which if you don’t own, you must stop reading this and go buy it immediately. It is one of my favorite baking books.

Buttermilk Waffles:
2 large eggs
1 3/4 cups (14 ounces) buttermilk
1/2 cup (1 stick) butter, melted and cooled down to room temperature
2 teaspoons of vanilla extract

1 3/4 cups ( 7 1/4 ounces) all-purpose flour
2 tablespoons sugar (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Beat the eggs and then add the buttermilk, butter, and vanilla. Beat together. In a separate bowl, mix all of the dry ingredients. Add the dry ingredients to the buttermilk mixture and mix. The batter will be thick. Each waffles iron is different, so follow the instructions that come with your iron in order to know how much batter to use at a time and how long to cook the waffles. Mine takes around 2 minutes 15 seconds.

These are delicious with maple syrup, of course, but I also like snacking on them with peanut butter. Double the batch and freeze the extras. They reheat well in a toaster and still come out crispy. Enjoy!



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The Great Scrambled Egg Debate

I was pretty little the first time I made scrambled eggs. I can remember standing on a chair in the kitchen with my mom standing behind me. She guided my hand while I held the spatula, and together we stirred the eggs in the pan. To my small hands, the pan seemed so hot. It is the first thing I remember making in the kitchen and, to this day, it is one of my favorite things to cook. It is the perfect weeknight meal, especially after being at the gym or out on a run.

Most of my life, I’ve cooked scrambled eggs the same way. It is the way my mother taught me, and the way I thought was best. It is a simple method that begins with melting butter in the pan, adding a little milk to the eggs while scrambling them in a bowl, and then cooking them over medium heat until just barely cooked through (I hate dry eggs). Sometimes I would add chives or cheese. Over the years, I stopped adding milk, mostly because I seldom have it on hand. Simple and straightforward.

But then I met my fiance, and he taught me a different method of cooking eggs, one inspired by Julia Child and demonstrated in the video below my Gordon Ramsey. It is a slow method, that involves taking the eggs on and off the heat and adding the cream or milk after the eggs are done cooking.

The eggs come out creamy, just the way I like them. It takes a long time, though, which can be a problem after a long run, and the eggs cook down a lot.

This lead me to start researching ways to cook eggs, and I found this other very different method by Alton Brown. Unlike Julia Child and Gordon Ramsey, Alton Brown cooks his eggs in 30 seconds on high heat and still manages to make them come out creamy.

So which method is better?

Over the next few weeks, I’m going to start experimenting with scrambled eggs and post my results here. In the meantime, I’ll ask my readers the ultimate egg question: What’s your favorite way to cook scrambled eggs?

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