Wednesday, March 23, 2011
Sunday, March 13, 2011
Saturday, March 12, 2011
Oh man, is this an awesome recipe! I love love love waffles, and Carolyn and I have made a goal to try out a different waffle recipes and post them here to find our favorites. This one was so much fun, I couldn't resist making it. I found the recipe last night while perusing through food blogs, as I often do, and as Matt slept on the floor. I wasn't tired, so when I found this recipe I couldn't wait to make it until morning. I whipped it up and had it almost all ready for breakfast in the morning. What a fun way to start out our weekend.
I found this recipe and adapted it from one of my new favorite food blogs, Willow Bird Baking.
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick butter)
1/2 teaspoon vanilla extract
1 cup raisins (if desired. I chose to leave them out- yuck.)
1 cup walnuts or pecans, chopped
1 1/2 cup finely grated carrots
Cooking spray for waffle iron
Maple Nut Cream Cheese Spread Ingredients:
8 ounces cream cheese, softened
3-4 tablespoons maple syrup
1/8 cup chopped walnuts or pecans
1. **Melt butter and set aside to cool.
2. Combine the flour, salt, sugar, baking soda, and spices.
3. Mix together the buttermilk (or buttermilk substitute) and the egg yolks. Stir in the butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet ingredients into the dry.
4. Beat the egg whites in a separate bowl with a whisk or electric mixer until they hold soft peaks. Stir them gently into the batter. Add carrots and nuts (and raisins if desired). Stir gently to combine.
5. Spoon batter in like regular waffle and cook.
6. To make Maple Cream Cheese spread, combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a dollop of Maple Cream Cheese spread and a drizzle of syrup.
* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes (I won’t write the definition for clabber here, it doesn’t sound appetizingJ).
** If you are more motivated than me, you can try “blooming” the spices in butter which adds flavor: Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
Monday, March 7, 2011
Adapted from Better Homes and Gardens
12 to 16 servings
Prep: 40 minutes
Bake:: 45 minutes
Cool:: 1 hour 45 minutes
1/3 cup crushed graham crackers (about 5 squares)
1/2 teaspoon ground cinnamon (or just use cinnamon graham crackers like I did)
3 8-ounce packages nonfat cream cheese
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel (says optional, but it’s not optional! I used the zest of one lemon.)
1/2 cup refrigerated or frozen egg product (thawed)
1/4 cup milk
1/2 cup nonfat sour cream (For my topping, I chose to whip 3/4 cup-ish of heavy cream with a tbsp.-ish of sugar until formed stiff peaks, and then mixed in a few dollops of sour cream. I loved the topping swirled with the raspberry preserves!)
1/4 cup seedless red raspberry preserves
sliced strawberries for topping
1. Preheat oven to 375 degree F.
2. For crust, stir together crushed graham crackers and cinnamon in a medium mixing bowl. Sprinkle onto bottom and 1 inch up sides of a well-greased 8- or 9-inch springform pan. Set pan aside.
3. For filling, combine cream cheese, sugar, flour, vanilla, and, if desired, lemon peel in a large mixing bowl. Beat with an electric mixer on medium speed until combined. Add the refrigerated or thawed egg product all at once, beating on low speed just until combined (do not overbeat). Stir in milk.
4. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in the preheated oven for 45 to 50 minutes for an 8-inch pan or 35 to 40 minutes for a 9-inch pan, or until center appears nearly set when gently shaken.
5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. Top with nonfat sour cream and spoon on seedless red raspberry preserves; swirl with a spoon. Add sliced strawberries if desired. Makes 12 to 16 servings.
· Calories 164 (maybe a little more if you make my topping). Isn’t that so lightJ