Happy New Year!
Man, what a crazy ride 2017 was! It had plenty of good: I started a new job with some pretty incredible people; my sister moved to town; and I got to watch the world fall in love with my cookies! I took a chance and submitted the recipe to a “reader’s week” contest and not only did I win, but my cookies just took the top spot at Bon Appétit Magazine as their “Most Popular Recipe of 2017.” That was definitely the highlight of the year for me!
But 2017 also had it’s hiccups. For one, my father-in-law passed away Remembrance Day. We weren’t super close, he and I, but hubs saw him almost daily and he will definitely leave a hole in our lives, and our hearts. I also had to watch my sister and brother-in-law go through a horrific hurricane. I couldn’t do anything while waiting to hear if their house had flooded, etc. I know full well there was nothing I could have done to help if I’d gone down, but being stuck up here wasn’t fun either.
So I have to say, while there were some definite highs to 2017 I was happy to cheer as the clock and calendar ticked over to 2018! In the past, as with most people, I’ve listed off some pretty hefty resolutions to start the new year but this year I have none, just a promise to keep RageBake growing and to try and challenge myself to try new (baking) things and to trust in myself and my culinary know-how. What about you? Any foodie resolutions?
Back to business
I hope everyone had a good break and was spoiled. I definitely was! I swear the new kitchen shop I work at did half their holiday business via my family. LOL. I got so much fun kitchen stuff!! New digital thermometer, many cookbooks, cutting boards, measuring spoons, fun vanillas, even vanilla salt (which I totally can’t wait to start playing with). One of my favourite treats for the kitchen is the waffle maker I got! I’ve been eying them for a while now but wasn’t sure I really needed one. The All-Clad 2-slicer though is perfect!! Hubs doesn’t eat sweet breakfasts so I don’t need the ability to make a whole bunch right off the bat. I did a couple of rounds to make enough for my daughter and I to enjoy and then I went back and cooked off the rest of the batch and stuck them in the freezer. Easiest way to heat them from there is just to pop them in the toaster! Homemade waffles on a school day - no complaints here!
I don’t have my own waffle recipe (yet) but I will share with you the one I am currently using (and used when visiting my sister in Houston [where I first started wondering if I needed my own machine]). It’s a Martha Stewart recipe so you know it’s good. I’ll probably tweak it a little (and also cut it in half, since it makes a ton) but for now I’ll share the original.
Buttermilk Waffles (Martha Stewart )
2 C all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 C buttermilk*
1/2 C unsalted butter, melted
2 lg eggs
In a small bowl combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl whisk together the buttermilk, butter, and eggs. Gradually add in the flour mixture until combined.
Preheat your iron according to your machine’s directions. Lightly grease with oil. Pour batter into the compartments, leaving a 1/2” border on all sides (trust me, they will spread to fill the spots). Close the iron and cook until golden brown and crisp (3-5mins). Carefully remove and continue with the rest of the batter. If you stop at any point (as I did), be sure to turn off the waffle iron!
Serve with your favourite toppings/syrups!
*If you don’t have buttermilk on hand you can always combine 2 C of regular milk with 2 tbsp lemon juice/white vinegar and let stand for 5mins, then proceed with the rest of the recipe.
Oh and before I go I want to show you the amazing gift my brother-in-law made for me. He took some plain wooden kitchen tools and carved RageBake into them! I couldn’t possibly love them more!!
As always I want to see what you’ve been up to so be sure to comment below or tag your Instagram photos with #ragebake !