Easy Weekend Waffles

When given the choice between pancakes and waffles, I choose pancakes. Unfortunately, I have always thought of waffles as a tragically dense breakfast, inevitably smothered in syrupy fruit and whipped cream.  For my time and effort, nothing can beat a steaming stack of light and fluffy buttermilk pancakes adorned simply with softened butter and pure maple syrup.  As it turns out, my husband prefers waffles.  Of course.  So, out of love for Dave, I've spent the past few years trying to find a great waffle recipe that we both can enjoy.  To me, a great waffle recipe is one that is fast, easy and involves neither dense waffles nor syrupy fruit.  A great waffle recipe to him simply means a recipe that produces crispy and flavorful waffles.  Finding this mutually agreeable recipe wasn't as easy as I expected.  Many recipes that produce delicious waffles start from a yeasted batter, requiring a sit overnight.  Not so great when an unanticipated early morning waffle urge hits hard.  Many other fine recipes require the whipping of the egg whites, which ensures delightfully light waffles.  This task is certainly quicker than the yeast method, but I really don't want to be messing with whipping egg whites so early in the morning. After a lot of searching, I believe I have finally found the ideal waffle recipe.  Light, delicious, last-minute waffles.  No planning or egg white whipping necessary.  The addition of oil ensures a crisp outer shell. Buttermilk gives a deliciously mellow tang and a perfectly airy bite.  The batter does have to sit on the counter for 30 minutes before cooking, but this is no problem as that gives one just enough time to catch a few more winks in bed, read a chunk of the paper or walk the dog before preheating the waffle iron.   Crispy, flavorful, fluffy and easy.  A recipe that may even make a waffle lover out of me.

Easy Weekend Waffles
makes about 6 waffles
adapted from this recipe

3/4 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 cup buttermilk
1/2 cup whole milk
1/3 cup canola oil
1 egg
2 tsp sugar
1/2 tsp pure vanilla extract
softened butter and maple syrup for serving

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.  In a small bowl (or in a large liquid measuring cup) whisk together the buttermilk, milk, oil, egg, sugar and vanilla.  Pour the liquid mixture into the dry mixture and whisk until the batter is shiny and most of the lumps are gone.  Allow the batter to sit at room temperature for 30 minutes.

Preheat your waffle iron.  Use approximately 1/2 cup of batter per waffle (more or less depending on the size of your waffle iron) and cook until golden brown and crisp.  Serve immediately with butter and warmed maple syrup.

Note:  These waffles are best enjoyed straight out of the iron when they are at their crispiest.  I also found refrigerated leftover waffles to reheat surprisingly well in a conventional toaster the next morning.

A stack of light, crispy waffles.

All you need is maple syrup and butter.

These are certainly waffles anyone would love.

French Yogurt Jar Cake

I hope to be a good mother.  At the risk of sounding trite, a big part of me thinks that in order to succeed at parenting, there must be cake.  For a long time I've envisioned what my life would be like once I had a family of my own. One of these recurring daydreams involves a slew of kids coming home from school, sitting down at the table and enjoying big fat slices of homemade cake.  As I sit down with them, we discuss the days events as they gulp glasses of cold milk and shovel hunks of buttery cake into their mouths.  For better or worse, facilitating this dreamed-up after school ritual is likely going to be an integral part of me being a mom. Serving my kid cake.  After school.  May seem silly, but that's how I think.  This lovely, lemony cake is one I would proudly serve to any kid.  It is adapted from a classic French afternoon snack cake recipe called yogurt jar cake because it is made with yogurt and most of the ingredients can be easily measured from little glass yogurt containers, common in France.  Don't worry about measuring from jars, just throw the ingredients together into a big bowl, mix, pour into a pan and bake. Simple and perfect as an afternoon treat for kids and adults alike.  Of course I do realize that my future family probably won't always relish the idea of sitting down to share a snack and a chat like I do.  Nevertheless, I'm sure I'll still have a cake waiting when they get home, just in case.

French Yogurt Jar Cake
Makes one 9 inch cake
adapted from this recipe

1/2 cup plain yogurt, full fat is best
1 cup sugar
3 eggs, at room temperature
1/4 tsp pure vanilla extract
grated zest of one lemon
1 1/2 cups flour
2 tsp baking powder
1/2 cup canola oil
sweetened créme fraiche or whipped cream for serving (optional)

Preheat your oven to 350 degrees.  Generously grease a 9 inch round cake pan and line with parchment.  

In a large bowl, whisk together the yogurt, sugar, eggs, vanilla and zest.  Add the flour and baking powder and whisk until combined.  Add the oil and, using a rubber spatula, stir until smooth.  Transfer batter to your prepared pan and smooth the top with the spatula.

Bake for 35 to 40 minutes or until a cake tester inserted into the center of the cake comes out clean.  Allow to cool on a baking rack for 5-10 minutes then carefully remove the cake from the pan and allow it to cool to room temperature on the rack, right side up.  Serve with slightly sweetened créme fraiche or whipped cream if desired.  Keep cake wrapped in plastic wrap at room temperature for up to 3 days and, personally, I think the cake is better the second day.

Mix until the batter becomes smooth and shiny.

Allow the cake to cool completely for the best taste and texture.

A generous wedge makes the perfect snack.

A bit of sweetened créme fraiche adds a nice tang.  

Lavender Sugar Cookies

I love the flavor of lavender and spring is my favorite time to use it.  Whether in ice cream, doughnuts, cakes or cookies, the floral notes of this herb always take me to a sunny place.  These coin-sized cookies start with a sugar cookie dough, made even more delicious by the addition of dried lavender.  Simply mix the dough, form into logs, roll in sparkly sugar, slice and bake.  Bonus points given for being able to stash this dough in the refrigerator or freezer.  Small, buttery, lavender-flecked cookies, glittering with sugar.  Perfect for spring.

Lavender Sugar Cookies
makes approximately 4 1/2 dozen
adapted from this recipe

2 sticks unsalted butter, at room temperature
3/4 cup sugar
1 egg, at room temperature
1/2 tsp pure vanilla extract
1 1/2 to 2 tsp dried culinary lavender, gently chopped
2 1/2 cups flour
1 tsp kosher salt
1/2 cup sanding or sparkling sugar for rolling

In the bowl of a stand mixer, using a paddle attachment (or in a large bowl, using a hand mixer), beat the butter and sugar on medium speed until light and fluffy, approximately 3-5 minutes.  Add the egg and vanilla and mix until just combined. Add the lavender, flour and salt and mix on low until the dough comes together. Transfer dough to a clean surface and roll into 2 logs, approximately 1 1/4 inches in diameter.  Wrap logs tightly in parchment paper and refrigerate for at least 30 minutes or up to a few days.  The dough logs may also be frozen for up to a month, and thawed in the refrigerator overnight before baking.

When you are ready to bake, preheat the oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.  Remove the dough from the refrigerator and allow it to sit at room temperature for 15 minutes.  Roll the logs in sanding sugar and slice into 1/2 inch coins.  Arrange cookies on the baking sheets, spacing about 1 inch apart, and bake for 15-20 minutes or until the cookies just start to turn golden.  Store at room temperature in an airtight container.

Floral lavender.  Gently chop to release more flavor.

Roll in sugar and slice into coins.

Bake until just golden.

The perfect bite with a cup of tea.  Especially this tea - my current favorite.