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Filed under breakfast and dinner and eat by Kelly. September 28th, 2009 . 6 Comments

Doryx Buy

I saw this Doryx buy, article in the New York Times about granola made with olive oil a while back. It sounded tasty but I was in no hurry to make it. Then I picked up a bag of Early Bird Granola, vibramycin drug, the granola in which the aforementioned recipe is based on, Doxycycline vibramycin, and I suddenly realized why that olive oil granola warranted a whole article in the food section of the Times. Ummm... this stuff is crazy awesome, vibramycin dose. Like jump up and down in the kitchen and hand me that bag, doryx buy. I pulled up that article and got to work making my own batch. Vibramycin uses, The result is a salty and sweet concoction that is one heck of a way to start the day.

The recipe calls for all sorts of goodies, from pepitas (pumpkin seeds) to coconut flakes to maple syrup and of course olive oil, order vibramycin. Somehow I managed to have just about everything in my pantry. Doryx buy, Lucky, lucky me. Vibramycin doxycycline hyclate, Granola is one of those recipes that is all about a little of this, a little of that. So while the NYT recipe calls for pistachios, vibramycin chlamydia, I used macadamia nuts instead because that's what I had. Comprare vibramycin online,

After tossing all the dry ingredients together I added the wet and gave it a good mixing. I popped the baking sheet in the oven for 40 minutes and gave it a stir about every 10 minutes.

When the 40 minutes were up and my granola had become golden and crispy, I pulled it out and let it cool on the counter, doryx buy. Of course I quickly snapped up a pinch to see if it was as magical as the real deal, vibramycin dosage. I have to admit, Vibramycin for cats, it was a different kind of magic. I think this recipe gets really close. It's totally delicious and certainly something that will get devoured over the course of this week, vibramycin hyclate. Doryx buy, All the flavors work together to create a complex crunchy, salty, sweet morning treat. But it's not quite the same as that bag of Early Bird Granola. Vibramycin medication, I have an idea of how to get it a little closer... I think the NYT recipe has a few too many sweet elements in it. But that's another day, vibramycin tablets. Right now I'm going to enjoy my granola over a nice serving of yogurt. Generic vibramycin, olive oil granola
based on this recipe from the New York Times
makes about 9 cups

3 cups old-fashioned rolled oats
1 cups macadamia nuts, coarsely chopped
1 cup raw pumpkin seeds, hulled
1 cup coconut chips
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried cherries

Preheat oven to 300 degrees

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Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
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Transfer granola to a large bowl and add cherries, tossing to combine.
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Serve over yogurt or with ricotta and fruit, if desired..

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Filed under breakfast and eat and snacks by Kelly. August 17th, 2009 . 18 Comments

Z Pak

Z pak, Let me introduce you to my new favorite meal. On our trip to the country this weekend we stopped at a farmers market where they were giving away free grilled corn. Free grilled corn?, azithromycin over the counter. Sign me up. Zithromax 600, Their little ploy worked quite well because as soon as I took a bite I wanted to fill the car with corn and bring it home. Fortunately for Aaron, I have a little restraint and walked away with only two ears, z pak. But that got the wheels turning about what to do with it. Sure I could make corn on the cob, azithromycin no prescription, but that just seemed a little hum drum. Buy generic zithromax, Somehow I decided on corn cakes and it snowballed into the most delicious, corny meal that has me so excited. You're going to want to pick up some fresh corn on the cob, zithromax 200 mg, because spicy corn cakes with fresh salsa is calling your name.

I searched for a recipe to base my little daydream on and came upon one for sweet corn cakes Z pak, . What is z pak, Beyond the corn that inspired this whole shebang, I also picked up these beautiful yellow tomatoes that I wanted to use. I immediately thought about salsa and that's how the sweet corn cakes turned to spicy corn cakes, cheap zithromax online. I just chopped up some vegetables I had on hand and squeezed some lime juice over them and set the bowl aside. Z pak dose, Beyond the corn and jalepeño, the corn cakes are basically like pancakes. Oh wait, except for that cheese I slipped in there too, z pak. Because what's a corn cake without delicious cheddar cheese, azithromyacin.

After I'd make all the cakes, Amoxicillin vs zithromax, I stacked a few on a plate and topped it off with the salsa. I usually wait for Aaron to sit down before I start to eat but I was just so excited I dug right in and practically jumped out of my seat. So good, buy zithromax online worldwide. Z pak, Really, they are. The corn brings a nice sweetness while the jalepeño gives it a little jab that I just love. Buy z pack, The salsa is key because it brings a nice contrast of texture and flavor to the soft fluffiness of the cakes. Yum.

fresh salsa
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1 tomato, z pak bronchitis, roughly chopped
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2 garlic cloves, finely chopped
1/2 jalepeño, finely chopped
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spicy corn cakes
makes 12 4-inch pancakes
modified from etherfarm's sweet corn cakes

2 ears fresh corn, kernels removed from ear (about 1 1/2 cups)
1/2 jalepeño, thinly sliced
1 cup milk
4 Tablespoons butter (1/2 stick)
2 large eggs
1 1/4 cup flour
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cheddar cheese, zithromax vs amoxicillin, finely shredded
butter

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In a large bowl, whisk eggs well.
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Add corn mixture to the eggs and mix well. Z pak, 4
Sift flour, baking powder, sugar and salt into egg mixture and thoroughly combine. Fold in the cheese. Let sit for 5 minutes.
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Melt 1/2 teaspoon butter in a large skillet over medium heat. Pour 1/4 cup batter into pan, depending on the size of your skillet, you should be able to fit a few in the same pan.
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Cook for 1-2 minutes and flip, cooking another minutes or until golden. Repeat until all the batter is used.
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Create a stack of pancakes and top with salsa. Eat up!.

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Filed under breakfast and dinner by Kelly. July 21st, 2009 . 10 Comments

market week: meal 5, what’s left frittata -or- zucchini and onion crusted frittata with tomatoes, goat cheese and thyme

I had grandiose ideas about what the last market week meal would be. They started out with vegetable gratin, transitioned to a quiche and finally ended up at a concoction thrown together with what's left from my market excursion. I caramelized some zucchini and onions to act as a bit of a crust, added some eggs and cream as a base and tossed in my remaining tomato, the last bit of goat cheese and a little thyme. The result is a delicious concoction of fresh items coming together to celebrate awesome flavors. This meal is great if you're hungry, because it's quick and hearty but it's not super heavy so you won't feel like a log when when you're done. Just whisk some eggs with some cream. I liked the idea of caramelizing onions and zucchini together to create a base for the eggs. It also worked well with the timing of everything because I could chop those up and toss them in the pan, then get the eggs going and prep the other ingredients. When the onions and zucchini started to soften and brown, I poured the eggs over top. I tossed the other ingredients on top and let it cook for a few minutes. When the eggs were mostly cooked but still a little runny on top, I put the whole thing in the broiler for a few minutes to get a nice browned top. That was a good decision. The whole meal took about fifteen, maybe twenty minutes and was full of flavor. It made me wonder why I don't make the what's left frittata more often. what's left frittata this is ripe for experimentation, use what you have on hand, following the base instructions 1 zucchini, thinly sliced 1/2 large onion, chopped 1 tomato, coarsely chopped 4 eggs 1/4 cup heavy cream thyme goat cheese 1 Tablespoon butter Preheat oven to 350° 1 Melt the butter in a cast iron skillet over medium heat. Add the onions and zucchini, cook 4-5 minutes. 2 Meanwhile, whisk together the eggs and cream. When the onions are beginning to brown, add the egg mixture. 3 Add the tomatoes, goat cheese and thyme. Cook about 8 minutes, until the eggs are almost cooked but still a little runny on the top. 4 Place the cast iron skillet in the broiler for 2-3 minutes. 5 Remove from broiler, let cool for a minute or two, then serve and enjoy.
Filed under breakfast and dinner and eat and market week by Kelly. July 17th, 2009 . 3 Comments

fresh cherry + raspberry muffins

It's that happy time of year when each time I visit the market a new berry or fruit is there to welcome me. The sucker I am, I scoop up little bundles left and right, not sure what to do, just sure that they're pretty and I'll figure something out. This week's big score was sweet cherries. I brought them home, popped a few in my mouth then started thinking about what they might become. Weekends in our apartment usually include one fancy breakfast, and by that I mean something requires me to turn on the stove or oven, so I immediately started thinking about muffins. I found a recipe that sounded different than the usual muffin recipe because it included jam, so I was sold. Only one problem, I didn't have any jam. I got resourceful though and used a handful of raspberries I had tucked away from last weeks fruit spree, combined them with about a third of my cherries and cooked them down to get a sort of compote. Perfecto! Oh, and here's a hot tip. I don't have a cherry pitter, so instead I used these reusable plastic straws to poke the pit out. It worked like a charm and kept my cherries in tact. I whipped up my batter, carefully folded in the remaining cherries and the jam until it was just mixed. Next I filled the cutest little polka dot tins about 2/3 of the way full. Then, as if cherries and raspberries aren't enough goodness for one little muffin, I made a crumble to top each one off. So basically these are bound to be the best little muffins you ever put in your mouth. My predictions were right. These muffins are SO good! They've got this perfect balance of buttery moist cake and sweet goey fruit, all topped off with a crumbly goodness. Your tastebuds just aren't going to know what to do. I did end up spending a while making these, between pitting the cherries, making the compote and then making the batter, but it was so worth it! I'm the first one to complain about effort vs. outcome ratio, but this ranks high. However, if that seems a little intense for you, this could easily be made much simpler by using just about any other fruit and any jam you have in the fridge as the original recipe calls for. fresh cherry + raspberry muffins adapted from Joy the Baker who adapted from the Gourmet Cookbook 6 Tablespoons unsalted butter 1/3 cup whole milk 1 large egg 1 large egg yolk 3/4 teaspoon vanilla extract 1 1/2 cups all-purpose flour 3/4 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup fresh cherries (or whatever berry you might have in your freezer or fridge, use as much of the bag or as little as you have left) For the compote: 1/4 cup raspberries 1/2 cup cherries 1/4 cup sugar 2 Tablespoons fresh lemon juice OR- 3 Tablespoons strawberry jam (or whatever fruit jam you have on hand) For the topping: 3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes 1/2 cup all-purpose flour 3 1/2 tablespoons sugar Put a rack in the upper third of oven and preheat to 375 degrees F.  Generously butter muffin cups or line with cupcake papers. 1 To make the compote, combine the cherries, raspberries, sugar and lemon juice in a small saucepan. Bring to a simmer over medium heat. Cook until it becomes thick and jam-like, stirring often to prevent burning 8-10 minutes. 2 Remove from heat and set aside 3 To make the batter, melt butter in a small saucepan over moderately low heat; remove from heat.  Whisk in milk, egg, yolk and vanilla until well combined. 4 Whisk together flour, sugar, baking powder, and salt in a medium bowl. 5 Add milk mixture and stir until just combined. 6 Gently but thoroughly fold in the berries and the compote. 7 Divide batter among muffin cups and spread evenly. 8 For the topping, combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over batter in cups. 9 Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes.  Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.
Filed under breakfast and eat by Kelly. June 30th, 2009 . 11 Comments

strawberry coffee cake

You may have noticed that I'm a fan of strawberries. Perhaps more like a fanatic, but that's beside the point. Every weekend I go to the market and every weekend I come home with pint of strawberries that are better than the previous week's bounty. Sometimes we just eat them up as is, but this weekend I was tempted by a recipe for strawberry coffee cake I saw over on Joy the Baker. Doesn't that sound like the perfect way to start your Sunday? Yup, it was. Now, you should make sure that you have some special people to share this with, because it takes a little work, but they'll love you all the more once they taste this. The recipe is divided into three parts, the crumble, the filling (which can be swapped out for any fresh fruit) and the coffee cake, which uses sour cream as a base. Once all the parts are made, simply lay down a thick layer of the cake batter, then cover it with the entire strawberry filling, use the remaining batter to top off the strawberry filling and then sprinkle the crumble over top. The hardest part is putting it in the oven and waiting an hour for what you know is going to be a brilliant coffee cake. The good news it is a pretty amazing coffee cake. It plumps right up into a robust, moist cake that hides a sweet, fresh, ruby red layer that takes the whole thing up a notch. I love the addition of sour cream to the batter as it adds an extra uumph to it and pairs well the berries. I think next time I might actually add a little more filling to the recipe because I love a nice juicy layer in there to balance out the cake a bit more, but that's just nitpicking. I think the cake will definitely be my go-to coffee cake batter. I can only imagine it with a cinnamon filling, oh how the wheels are turning. strawberry coffee cake via Joy the Baker who adapted a recipe by Panache at Rose Hill topping: 3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes 1/2 cup all-purpose flour 3 1/2 tablespoons sugar .......................................................... filling: 1 heaping cup sliced strawberries 1/3 cup sugar 2 Tablespoons cornstarch 2 teaspoons water .......................................................... cake: 1/2 cup butter, softened 1 cup sugar 2 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 8 ounces sour cream 1 teaspoon vanilla extract a few drops of almond extract (optional) .......................................................... Preheat oven to 350 degrees F. To make the topping: Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly.  Set aside. To make the strawberry mixture: 1 Combine strawberries, 1/3 cup sugar, water and cornstarch in a small saucepan. 2 Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down.  Set aside to cool. 3 Grease and flour a 10×10-inch baking dish, knocking out excess flour, and set aside. To make the coffee cake: 1 Cream butter and sugar until light and fluffy, about 3 minutes. 2 Add eggs one at a time, beating well after each addition. 3 Add vanilla extract, and almond extract if you’re using it. 4 Sift dry ingredients together. 5 Add the dry ingredients to the creamed butter in 3 parts alternating with the sour cream in 2 parts, beginning and ending with the dry ingredients.  Beat just until combined. 6 Spoon 2/3 of the batter into the prepared pan.  Spread the cooled strawberry mixture over the batter. Spoon the remaining batter onto the strawberries and spread evenly.  Top with streusel topping and bake in the upper third of the oven. 7 Bake for 50-60 minutes, until a knife inserted into the center of the cake comes out clean.
Filed under breakfast and eat and sweets by Kelly. June 16th, 2009 . 4 Comments

grits and fried eggs

I'm not sure exactly when I tried grits for the first time, but I know I liked them from the start. I love their creamy, and often cheesy, texture and the way they can so easily become the vehicle for everything on your plate. Well, I saw a recipe for cheesy grits in April's Gourmet and thought it would be the perfect opportunity to try making them. I used quick-cooking grits and they lived up to their name. In addition to being quick they're also rich and full of flavor. The trick to the fullness is using a combination of water and whole milk, along with some butter and a little salt and pepper. Once that comes to a simmer, just whisk in the grits and keep an eye on them, with a stir here and there. After about 8 minutes on the stove, I melted a little butter in a skillet and cracked a few eggs in it. I'd never successfully fried an egg before (I've only tried once before), but this time I felt confident. I covered them and let them cook for a few minutes. Next I took the lid off, flipped each egg and let it cook only for a few seconds and they were done. Perfectly lovely! I placed each on top of a healthy serving of grits and breakfast was served. And oh was it delicious! I realized just as I brought the plates to the table, that I'd forgotten to add the cheese, so I just sprinkled it over the top and it just added to the creamy loveliness. The grits were slightly sweet, rich and oh-so-creamy. My egg looked like a crown atop the grits, but soon just got mixed right up with the grits. I also added a little bacon to the mix so my plate soon became a big old mash up of goodness. Now that I know they're so easy, I can't wait to try some other dishes with grits. Next up, I'm thinking something sweet. grits and fried eggs from Gourmet serves 4 2 1/2 cups water 1 1/2 cups whole milk 1 Tablespoon unsalted butter 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup quick-cook grits 1/4 cup grated Parmigiano-Reggiano .......................................................... 2 Tablespoons butter 4 eggs 1 Bring water, milk, butter, salt and pepper to a simmer in a medium heavy bottomed saucepan. 2 Add grits in a slow stream, whisking constantly. 3 Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes. Meanwhile, about 8 minutes into the cooking process, melt butter in a large skillet. 4 Crack each egg separately into the pan and cover for 2-3 minutes. 5 Uncover the pan, quickly flip each egg and let cook for a few seconds. Remove from heat. 6 When grits are done, remove from heat and stir in cheese. 7 Scoop a hearty serving onto a plate and top with an egg. Serve with bacon if you so desire (it's delicious) Enjoy!
Filed under breakfast and eat by Kelly. June 8th, 2009 . 7 Comments

orange coconut silver dollar pancakes

It's been a while since I've made pancakes, but let me tell you, I'm coming back with a bang. Every weekend I walk past a restaurant that serves the cutest little silver dollar pancakes all stacked on top of one another. That's where I got the idea to make some of the miniature pancakes... but what to put in them? I opened up my pantry, dug around a bit (I have way too many impulse purchase spices, sauces etc hanging out in there) and that's when I saw my jar of coconut. Yup, that sounded just right, especially if I combined it with a little orange zest. That's how orange coconut silver dollar pancakes were born. I combined the usual dry ingredients, flour, sugar, baking powder and salt, but then I added finely shredded coconut. Along with the milk, eggs and butter, I added a little fresh squeezed orange juice. Then to top it all off, once I'd combined the wet and dry, I folded in some orange zest. I heated a little butter in my cast iron skilled and dropped a few tablespoons of batter onto the hot skillet. They quickly sizzled away, casting off a lovely citrus scent. After a sloppy flip and a little more time to cook, I plopped them on a plate and repeated the process. I quickly learned that a large flat skillet is probably the best way to cook silver dollar pancakes, but since I was already on my way, I just kept at it on my 7 inch skillet. All that work paid off because those little disks of goodness were awesome! Really, I don't mean to brag, but these deserve it. They are so fluffy but because of their size they have the perfect amount of crispiness around the edges. Oh, and the flavor of that batter is just delicious. The coconut is there but isn't overwhelming and really works hand in hand with the orange. They really don't need a topping because they have enough flavor to stand on their own, but I'm stuck in my ways and feel that pancakes should have a little something on top. Syrup just didn't seem right because the flavor would just overwhelm it. Aaron came up with the great idea of jam on top and I thought it sounded perfect. All I had in the fridge was some strawberry jam, so I added a little water to thin it out a bit and then topped my stack of pancakes with a spoonful. Oh. Boy. It was awesomely delicious. What a great way to start the morning. orange coconut silver dollar pancakes makes about 24 3-inch pancakes 3/4 cup flour 2 T sugar 2 t baking powder 1/2 t salt 1/4 cup coconut 3/4 cup whole milk 1 egg 1 1/2 T butter, plus more for the skillet 1/2 t vanilla 1 T orange zest 1 T freshly squeezed orange juice jam of your choice 1 In a large bowl, combine the flour, sugar, baking powder, salt and coconut. 2 In a separate bowl, combine the milk, egg, butter, vanilla and orange juice. 3 Make a well in the center of the dry ingredients and add the wet ingredients. Stir to combine. 4 Fold in the orange zest. 5 Heat a little butter in a cast iron skillet over medium heat. Once it's melted add 1 tablespoon of batter to the pan. If you can fit more that one pancake in the pan at a time, do it. 6 Let cook for about 2 minutes or until golden, then flip and let cook for another 2. 7 Depending on your preferences and the thickness of your jam, you may want to add a tiny bit of water to thin it out a bit. 8 Stack a bunch of the pancakes on top of one another and top them off with the jam. 9 Eat up!
Filed under breakfast and eat by Kelly. May 11th, 2009 . 6 Comments

english muffins

I'm one of those people who needs to eat breakfast before heading out to work each morning. One of my favorite things to eat is an english muffin or portuguese roll (a denser, doughier cousin to the english muffin) with a little butter and jam or honey. I came across a recipe for homemade english muffins over at Annie's Eats and I just had to make it. I've seen recipes in the past that require a starter and that just seems a little too complex for me, so I always passed them by. This recipe is much more simple and just requires good old yeast with a little flour, sugar, milk and salt. Once everything is mixed together it all has to rise for a while. You then divide the dough into rolls and let it rise once more. Then the good stuff starts to happen. You simply brown each side in a frying pan, then pop them in the oven to completely bake them. That's it. Besides dirtying a handful of bowls and pans, they're pretty darn easy to make. But looks aren't everything, they have to taste delicious too. I was curious as to whether they were going to be filled with nooks and crannies because they were quite dense feeling, which led me to believe they may be a little different than the store-bought variety. They were in fact a bit different than english muffins and actually had more in common with portuguese rolls, something I embraced. The dough was indeed dense, but super delicious, really allowing your teeth to sink into the body of the muffin. They have a nice mellow flavor and are a great vehicle for any jam. I can't wait to start each morning off right this week! english muffins makes 6 via Annie's Eats, originally from the Bread Baker's Apprentice 2 1/4 cups flour 1 1/2 tsp. sugar 1/4 tsp. salt 1 1/4 tsp. instant yeast 1 tbsp. butter, at room temperature 3/4-1 cup milk, at room temperature Cornmeal, for sprinkling 1 In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast.  Mix in the butter and 3/4 cup of milk.  Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. 2 Switch to the dough hook and knead on low speed, about 7-8 minutes. 3 Transfer the dough to a lightly oiled bowl and roll to coat.  Cover the bowl with plastic wrap and let rise for about an hour. 4 Divide the dough into 6 equal pieces and shape into balls.  Lay parchment paper on a baking sheet and spray or coat lightly with oil.  Sprinkle with cornmeal. 5 Move the dough balls to the baking sheet, spacing them evenly with room to rise.  Cover the pan loosely with plastic wrap and allow to rise another hour. 6 Preheat the oven to 350 degrees F. 7 Heat a skillet on medium heat on the stovetop.  Brush the skillet lightly with oil and gently transfer the dough balls to the skillet a few at a time.  Allow them to cook for 5-8 minutes or until the bottoms are lightly browned.  Carefully flip and cook the other side for 5-8 minutes more.  They should flatten as they cook. 8 Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet.  Bake in the preheated oven for 5-8 minutes.  Do not wait until all the muffins have been browned in the skillet before moving them to the oven.  As the first batch is baking, move the second batch to the skillet. 9 Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving.  Store in an airtight container.
Filed under bread and breakfast and eat by Kelly. May 4th, 2009 . 10 Comments

gingerbread waffles

How delicious are waffles? They rate very high on my scale of favorite foods. Growing up, every now and then my mom would treat me and make waffles and smoked sausage for dinner. Quite frankly, it's hard to beat something like that. These days I tend to make pancakes more often because cleaning the waffle iron is a bit of a drag, but I threw caution to the wind this weekend and not only pulled out the waffle iron, but decided to try a new recipe. I found one for gingerbread waffles that just seemed to good to pass by. I mean come on, that just takes waffles to a whole new level. After a quick mix of ingredients I heated up the iron and poured the batter in. A few minutes later I had 2 beautiful waffles waiting to be eaten. I crowned them with a dollop of sour cream and a drizzle of maple syrup, then got down to business. Yes and yes! Gingerbread is one of those things that will always have a special place in my heart, so these really made me happy. The flavor was deep with molasses but the texture was light and fluffy. I wasn't sure if I'd like the sour cream on top but it was a perfect tangy counterpoint to the sweet syrup and waffle. If you're looking for a something a little different but still awesomely delicious, I think these might be calling your name. Gingerbread Waffles from Martha Stewart | makes 10 (recipe is easily dividable) 2 cups all-purpose flour 1/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 4 large eggs 6 tablespoons unsalted butter, melted and cooled 1 cup whole milk 1/2 cup sour cream, plus more for serving 3 tablespoons unsulfured molasses maple syrup or berry jam 1 Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. 2 Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl. 3 Add egg mixture to flour mixture, and whisk until smooth. 4 Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown. 5 Serve warm waffles with sour cream and maple syrup or berry jam.
Filed under breakfast and eat by Kelly. March 30th, 2009 . 11 Comments