Processed with VSCOcam with f2 presetProcessed with VSCOcam with f2 presetProcessed with VSCOcam with f2 presetProcessed with VSCOcam with f2 preset

VIBES: D’Angelo “Really Love

Truth be told I’ve made a lot of waffles the past few weeks. First there were these, they were easy and came out just fine. Then I made these, which were good as well, but required a lot of butter and didn’t really have the crunch I wanted. Then I found this recipe here,  and these were the clear winner. They’re light, fluffy and slightly crisp on the outside. Separating the eggs and beating the whites really makes all the difference. If you don’t have time for that, I recommend this recipe, but beating the whites is really worth the extra effort.  Double the recipe if you’re feeding more than three people. This makes about 10 waffles on my press.


1 3/4 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 egg yolks

2 egg whites

1 3/4 cups milk

1/2 cup canola oil

In a large bowl mix together flour, baking powder and salt.  In another bowl beat egg yolks slightly, stir in milk and oil. Add egg yolk mixture to the dry flour mixture, stir until just moistened and still lumpy. Now beat the egg whites in a stand mixer or by hand in another bowl until stiff  peaks form (when the tips stand straight up.) Heat the waffle iron. Then gently fold the egg whites into the egg and flour mixture using a spatula. Make sure to do this very gently leaving pockets of fluffy egg whites. You want to retain the air in the mixture so it will stay fluffy. Do not over mix. Spoon the mixture into the waffle iron and serve with real maple syrup, butter, fruit, ice cream or whatever your heart desires!


2014-07-10 13.05.31

VIBES: BOBBY WOMACK “Across 110th Street” + STEVIE WONDER “Superstition

Last week it occurred to me that I needed a waffle iron, Like couldn’t live without one for another minute. So off to Target and $18.99 later (yes I bought the cheapest one) thats how these waffles happened. The waffle-in-the-box route wasn’t going to work for me, I  decided to try this overnight recipe which uses yeast to create light dough thats crispy on the outside. Warning: There is a lot of butter in this recipe, so you will want to take 4 spin classes after.


-1/2 cup warm water (about 105 to 110 degrees, so not too hot)
-1 packet (1/4 ounce, 7 grams or 2 1/4 teaspoons) active dry yeast
-2 cups milk, warmed (again, not too hot
-1 stick (4 ounces or 115 grams) unsalted butter, melted and cooled until lukewarm
-1 teaspoon table salt
-1 teaspoon granulated sugar
-2 cups (250 grams) all-purpose flour
-2 large eggs
-1/4 teaspoon baking soda
-Oil or melted butter for waffle iron
-Powdered sugar, syrup or berries for serving

The night before: Pour warm water in the bottom of a large bowl (allow room for dough to double in size while rising). Sprinkle yeast on top and let it dissolve and foam for 15 minutes. Stir in milk, butter, salt, sugar and flour. Cover bowl with plastic wrap and leave to rise overnight.

The next morning, whisk in eggs and baking soda until smooth. Heat waffle iron and coat lightly with butter or oil. Ladle in 1/2 to 3/4-cup batter per waffle batch. The batter will be very thin and will spread a lot in the pan, so err on the side of underfilled until you figure out the right amount. Repeat with remaining batter. Serve immediately, or freeze and reheat in waffle iron or toaster later.

NOTES: The recipe calls for this dough to be left out overnight, Ive left it out and kept it in the fridge overnight and I prefer the flavor when you refrigerate it. If you leave it out, it does take on a more complex flavor, so its up to you. I used 1/2 almond milk and 1/2 skim milk which worked well. And I might try with less butter next time. They taste great- but its ALOT of butter!