When I was pregnant and imagining my life as a stay at home mom, I always thought it would be this idyllic existence. Like, I would bake every day and keep my house spotless and spend my time going to the park and playing with Benjamin. Obviously, I underestimated the time it takes to actually, you know, take care of a child, and I didn't figure in the sleep deprivation part of the equation. BUT, the other day I actually did one of those stay at home, organized mom type of activities.
Now that Ben is feeding himself and eating table food, frozen waffles are frequently on the breakfast menu. One day I was at the grocery store, and realized that the waffles I was buying (Van's Whole Grain w/Flax Seed) were $3.59/box! I mean, I feel like that's a lot of money for 6 waffles made in a factory somewhere, regardless of the flax seed. So, feeling somewhat guilty, I decided to buy the generic, store brand, whole wheat waffles for $1.97/box. And...they weren't very good. Actually, they were TERRIBLE and tasted like nothing (if that's even possible.) What to do? Then I had a flash of inspiration! I would make homemade frozen blueberry waffles!
I got the recipe from "Super Baby Food" but Ruth Yaron. I wanted to use this particular waffle recipe because I knew it was suitable for babies, and the author had specifically written instructions for freezing. By the way, if you are a mom and are reading this, don't EVER buy that book unless you want to have thoughts like, "maybe I should make my own baby wipes" and "oh noes! Jarred baby food is poison!" However, if you can skip through the paranoia about detergent residue being left on your dishes and slowly giving you cancer, there is some great advice.
The process. I used almost all organic ingredients, including the flour.
The waffles. Mmmmm...
He likes it!
Off topic--but doesn't he look so cute first thing in the morning?
Notes about the waffles: They are AMAZING. I know it goes without saying that they taste better than frozen waffles, but they REALLY taste better. It's actually the best waffle recipe I've ever made. Freezing doesn't seem to affect the taste at all. It took me about an hour to make them, but if I hadn't had a little rug rat pulling on my leg non-stop, it probably would have only taken 1/2 hour. I highly recommend making these, even if you don't have kids. Sometimes I forget to eat breakfast, but now that I know there are good-for-me, delicious waffles in the freezer, I'm more apt to pop one in the toaster. I'm including the recipe in case anyone ever wants to try it. Bon appetit!
Wonderful Waffles
Separate 2 eggs
Mix in this order:
2 beaten egg yolks
1 3/4 cups milk
2 c. whole wheat flour
1 T. plus 1 t. baking powder
1/2 c. melted butter/oil (note: I used butter)
Beat egg whites until soft peaks form. Fold into other ingredients. Bake in a preheated waffle iron until steam stops and waffles are golden brown. For variation, add 1 shredded apple or 1 c. frozen (no need to thaw) or fresh blueberries. I made a heaping scoop of batter with a 1/4 c. measuring cup to make appropriate toaster sized waffles. This made about 12-14 waffles.
Before freezing waffles, cool COMPLETELY on wire racks. Heat directly from freezer in toaster, or toaster oven at 350 F for 5 minutes, or microwave for 7-10 seconds. Waffles will keep in the freezer for 6 weeks.
Seriously. These are SOOOOO good.
1 comment:
These look so good! And look at those chubby hands! Pretty cute.
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