It's almost Mother's Day!

Time to honor all the Mother's.  They are amazing in their own right.  Able to care for the entire family, and yet still be her own woman.  

This post is in honor of my mom, whom I lost just two months ago.  My guiding light...

Always strong but soft.  A mix of oak wrapped in velvet.  Kind, generous, and loving....always there for support or to listen.  A great cook who taught me my love of food.  

Today's dish is just perfect for a Mother's Day Brunch or Breakfast.  One of my mom's favorite dishes was waffles.  Her favorite was pecan waffles.  (We say "Pe-con" not "Pe-can"! What do you say?)  But, today I'm making a healthier waffle with citrus flavors.  

Brunch always reminds me of waffles and spring is the perfect time to bring in some light and fruity flavors.  This dish is light, tasty and satisfying.   The presentation is just elegant.  See how pretty!

So make your precious mom a wonderful plate of waffles for breakfast this Sunday.  Or if a full brunch is in order I posted a wonder group of dishes titled Spring Brunch about a week ago.  Just put the key words "Spring Brunch" in the search bar above.  There's nothing better than great food along with fun family times.

Multi-Grain Citrus Waffles

adapted from BHG

Makes 6

3/4 c flour
1/4 c whole wheat flour
1/4 c oat flour
1 1/2 t baking powder
1 t Splenda brown sugar blend
1/4 t baking soda
1/8 t salt
3/4 c low fat milk
1 egg, lightly beaten
1/4 c canola oil
1 1/2 t orange zest
1/4 c low-sugar orange marmalade
3/4 c fresh blueberries and sliced strawberries

In a large bowl combine all flours, baking powder, brown sugar, baking soda, and salt.  Make a well in center of flour mixture.

In a medium bowl combine milk, egg, oil, and orange zest. Add egg mixture to flour mixture all at once. Stir just until moistened. 

Pour batter onto preheated and prepared waffle maker and cook according to manufacturer's instructions.  Repeat with the remaining batter.

Meanwhile, for sauce, heat marmalade in a small saucepan, until melted. Stir in berries; heat through. Spoon sauce over warm waffles.

Eggnog Waffles

Happy New Year 2013!!

How exciting it is...a new year, new beginnings, and new food to try!

I hope all of you had a fun New Year's eve.  We did a little celebrating ourselves.  This year we went out to a favorite restaurant (Marmalade Cafe) close to the house. It's a wonderful warm and cozy intimate setting that reminds you of a Tuscan home.  The food is fresh, of high quality, and eclectic California inspired dishes.  Tuscan from steaks, tacos, pasta, chicken, to pot roast.  Excellent place to dine.  If you are in the LA area make sure to stop at one of their restaurants as the food is excellent.  (They have several in different areas in LA).

MGG ended up having the Seared Blackened Ahi  with Napa Slaw and I had a Pan Roasted Chicken Breast with Haricot Verts and Scalloped Potatoes.  Yum...a great way to ring in the New Year.

So it's the first day of 2013.  Time for some breakfast I think.  I had some leftover eggnog from the festivities and decided to put it to good use today.  Do you ever have leftover eggnog?  I always seem to.  MGG LOVES eggnog.  Me?  It's okay and I'll have a glass or two, but that's about it.  I do love the flavor though.  So I decided to use it in our waffles today, substituting the eggnog for the milk, and adding some of the spices that go along with the drink.  I tweaked a recipe I found on Pink Parsley.  Wonderful, wonderful blog!  Go say "Hi" to Josie and prepare to drool over her wonderful dishes!

The result...A complete hit.  Soft, moist, fluffy, and flavorful eggnog waffles!  You HAVE to try these.  If you love the flavor of eggnog, or just have leftovers like me then these are perfect.  Make sure to make the whole batch, you can always freeze any leftovers and pop them in the toaster for a quick breakfast on another day.

What a way to start the new year than with an excellent recipe and a wonderful breakfast.

Eggnog Waffles

adapted slightly from Pink Parsley 

3/4 cup all-purpose flour

1/4 cup cornstarch

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

2 tsp sugar

1/2 tsp nutmeg (preferably freshly grated)

1/2 tsp cinnamon

1 cup eggnog (low-fat is fine)

1/3 cup canola oil

1 egg

In a medium mixing bowl, whisk together all the flour, cornstarch, baking powder, soda, salt sugar, nutmeg and cinnamon.  In a large mixing bowl, whisk together the eggnog, oil, and egg.   Add the dry to the wet, and stir until just combined.  

Allow the batter to sit for 30 minutes.  Preheat the waffle iron and cook the waffles according to the manufacturer's instructions.  Serve immediately with maple syrup or powdered sugar.  

Yogurt Waffles with Honey Cream

Waffles, Waffles, Waffles

My mom is the waffle queen.  She LOVES them.  She doesn't like them overly sweet.  She likes them with pecans, and will take them any day over pancakes.  She even loves them for dinner!

Me?  Now, I'm more of a pancake person.  Don't get me wrong, I love me a good waffle.  It just doesn't get top billing for my favorite breakfast treat.

One of the best waffles I've had was at a little beach restaurant up in Santa Barbara.  It was a HUGE Belgian waffle topped with a gazillion berries, sprinkled with powdered sugar.  YUM!

So the other day I was looking around a favorite cooking store (heaven!) and spotted a nice waffle maker on sale, which reminded me that I have one and need to use it more!  Next to it was a book called "Waffles - sweet and savory recipes for every meal".  What caught my eye was the to-die-for waffle on the cover (can you say Smores?) and I promptly bought the book.  It was out of my control.  Really.

So in looking through the many many wonderful recipes I found one that I'd like to try first.  Made with yogurt, it appealed to my sense of being healthier! (I keep telling myself that) Less sugar, not laden with syrup.  Just a dollop of some honey cream.  Sounds good huh?

Well, I have to tell you these are the most tender waffles I've ever made.  Better than buttermilk.  I swear.  You HAVE to try them and see for yourself.  I made a large batch and MGG and I each had one.  The honey cream was tangy and a little sweet.  Just perfect on top of the most tender waffle.  Since we had leftovers I separated them into quarters and froze them.  That way we can pop them in the toaster during the week and have a nice quick breakfast treat, with some peanut butter or cream cheese on top!  They were perfect even frozen!!  My Mom would even be proud.

Do yourself, and your family, a favor.....make these waffles!

Yogurt Waffles with Honey Cream

Adapted from the cookbook “Waffles” by Tara Duggan

Makes 4 waffles

For the Honey Cream:

1 c plain yogurt

¼ c honey

Waffles:

2 large eggs

1 c plain yogurt

½ - ¾ c 2% milk

½ c canola oil

2 T honey

1 t vanilla

1 ½ c flour

1 T brown sugar

2 t baking powder

1 t baking soda

¼ t salt

Honey for serving

In a bowl mix together yogurt and honey to make the honey cream.  Set aside.

Preheat waffle maker.

In a medium bowl, whisk together eggs, yogurt, milk (1/2 c to start), oil, honey and vanilla.  In another large bowl mix together flour, brown sugar, baking powder, baking soda, and salt.  Make a well in the center and pour in the egg mixture.  Whisk until mostly smooth, there may be a few lumps.  If batter seems too thick (mine was) add another splash or two of milk and stir to combine.

Ladle batter into the waffle maker, spreading batter to the edges.  Cook until done about 3-4 minutes.  Remove from waffle maker and serve right away, or keep warm in a low temp oven.  Repeat making the remaining waffles.   Top with a dollop of honey cream and a drizzle of honey.


Linked to the following parties:  Weekend Potluck

Banana Waffles with Maple Walnut Syrup

Happy Mother's Day!

Let's pay tribute to all the fantastic Mother's we've encountered in our lives, and especially our own!

Isn't Motherhood an amazing thing?  I mean, a mother, someone who guides us through life, teaches us right from wrong, someone who is an advisor, mentor, and a friend.

My mother is all this and more.  She is strong but soft.  A mix of oak wrapped in velvet.  She's kind, generous, and loving....always there for support or to listen.  She's also a great cook that's taught me my love of food.

 So here's to all the Mother's in the world...Hip Hip Hooray!

What better way to celebrate than with a Mother's Day Brunch?

Here is an outstanding recipe from a famous spa in Arizona, Canyon Ranch.  I'm so glad to have received this recipe and can share this with you!  These delectable waffles are heavenly, and the syrup is a delight.  Tangy and fruity, yet sweet with a hint of maple.

These are such a great addition to a Brunch, Sunday breakfast, or even for a late dinner.  They would go great with my Italian Scrambled Eggs.  (Click on the link to check them out.)

So let's make waffles!


First let's make the syrup.  Take some berry jam, I used a Olallieberry fruit spread from a local farm, add the maple syrup and orange juice concentrate.  Stir until combined.

On to the waffles.  Mash 2 ripe bananas in a medium bowl.

Add your oil, egg, milk, and vanilla to the mix and stir to combine. 

Add your dry ingredients:  a combination of whole wheat flour and all purpose flour, baking powder, and salt.

Stir to combine well.  I use a measuring spoon to scoop the batter in to the waffle iron.

Now let the batter sit a minute and toast your walnuts in a skillet over medium heat.  Watch them or they will burn.  Toast for about 3 min.

Scoop your batter in to a pre-heated waffle iron and cook according to your waffle iron's directions.  Usually when they stop steaming they are done...golden brown.  Serve with the wonderful syrup and sprinkle with the toasted walnuts on top.


Oh my!  look at these babies!

A delectable waffle made for Mom!

Enjoy, and let me know what you are doing or making for Mother's day!

Banana Waffles with Maple Walnut Syrup

Adapted from : Canyon Ranch Cooking

Active Time:  20 Minutes

Total Time:  20 Minutes    

Makes 2 waffles, or 4 servings

INGREDIENTS

For the Syrup:

2 tablespoons all-fruit cherry or berry jam

2 tablespoons maple syrup

1 1/2 teaspoon frozen orange juice 

For the Waffles:

2 medium ripe bananas, mashed

1-1/2 teaspoons corn oil

1 egg or ¼ c egg whites

3/4 cup low-fat (2 percent) milk

1 teaspoon vanilla extract

3/4 cup whole-wheat flour

1/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

4 teaspoons toasted and chopped walnuts

                                                                                                                       

DIRECTIONS

FOR THE SYRUP:
Combine all the ingredients for the syrup, mix well, and set aside. Preheat a waffle iron.

FOR THE WAFFLES:
Combine the bananas, corn oil, egg whites, milk, and vanilla in a bowl and beat until blended. Add the flours, baking powder, and salt and mix well.

Spray the hot waffle iron with non-stick cooking spray. Spoon 3/4 cup of the batter onto the center of the waffle iron. Cook until a golden brown, or until it stops steaming. Repeat with the remaining batter.

TO SERVE:
Halve each waffle and top each half with 1 tablespoon of syrup and 1 teaspoon of toasted walnuts.