I feel like I owe you guys an apology. Posts around these parts have been scarce this past year and a half, and I’d be lying if I said it has to do with being short on time or lacking motivation or one of the other hundred excuses I could tell you to try to make up for me being pretty terrible at this whole blog thing. I have a method to this space. I’ve developed a very rigid structure and I follow it to a motherfucking tee. It’s been the bane of my internet existence and it’s, admittedly, what’s been keeping me from this space. But that’s about to change because it’s stifling my creativity and ain’t nobody got time for that.
With that being said, there’s also a five-months-in-the-making site update happening sometime soon. Although baking will still be the main theme around these parts, I’d kind of like to start focusing on some heartier, more nutritious eats. You know, things we actually consume on a frequent basis (sadly, it’s not always ice cream and cookies around here, although some of you would like to think so). And this shouldn’t come as any surprise, but I’m also going to start incorporating more posts about our travels. We’re doing a lot of it this year (starting with our wedding in June) (!) and Thom has some pretty ambitious plans for 2016, so I figured it’s about time to shake things up a bit. More real life adventure and home cookin’. And maybe a bit on the farm, too.
Now that we got all of that nitty-gritty stuff outta the way, I’m going to tell you about my snow day weekend. But first I need to tell you about how I used to be a nanny. Key word: used. I quit just before we left for Europe – I was kind of burnt out and, to be honest, the more I nannied the less I wanted kids of my own. Luckily I’ve maintained incredibly close relationships with each of the families I’ve nannied for in Denver, so when one of them contacted me about hanging with their little lady every few weekends, I couldn’t say no. I also couldn’t say no when it was time for her to go home on Saturday afternoon and she decided she didn’t want to leave because she wanted to have a sleepover, instead. So we baked a cake and built a few forts, and then we got in our pajamas at 5PM and ate big bowls of salted, oily pasta for dinner while watching some absolutely terrible Disney princess movie (ugh) (UGH). Around 9PM we both passed out (really embarrassing, on my part) then woke up early Sunday morning to a 6″ blanket of snow covering nearly every square inch of the ground.
Although we had planned to walk to one of my favorite diners for breakfast, we decided to stay home and make chocolate chip waffles because those are the little lady’s favorite and she declared that I make them the best. So we made waffles and I taught her how to use the record player, and then we danced around the living room to Sigur Rós (it’s always Sigur Rós, isn’t it?) and the Garden State soundtrack while Thom snoozed in our bedroom. We cozied up in what she refers to as her bedroom, slowly eating our waffles, and simultaneously played Where’s Waldo? (or Walter, as she calls him) while she read The Giving Tree aloud, about half a dozen times. Just before lunchtime, she succumbed to the comfiness of her bed so while she slept I attempted to clean the atrocious mess we created in the kitchen. But then I decided to throw everything in the dishwasher and snap a few photos of our place because I realized I hadn’t shared much of it since we moved in, last June.
So anyway, that’s what has been happening around here. Hopefully next time I’ll be back with a post about Morocco but if not I’m sure I’ll have something equally as delicious as waffles, to share. Until then, be good to each other. And while you’re at it, be good to yourself, too.
Notes: These waffles are crispy on the outside and super soft on the inside. But if you like your waffles to have a consistent texture (ahem, more chewy), this recipe will suit you a bit better. You don’t have to use buckwheat flour, but I prefer its nutty, earthy flavor over most gluten free flours. If using a flour containing gluten, I recommend using whole wheat or whole spelt. If using all-purpose flour you’ll have to decrease the milk measurement to equal the flour (2/3 cup). You can use any neutral flavored oil in place of the coconut oil, if desired. But if using a different oil, you can use your almond milk straight from the fridge (using cold almond milk causes the coconut oil to harden). If you don’t have flax meal on hand, you can use a chia egg or substitute 1 tablespoon of corn/potato starch – just mix the latter in with the dry ingredients.
CHOCOLATE CHIP BUCKWHEAT WAFFLES
2/3 cup light buckwheat flour
3/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1-2 tablespoons brown sugar
1 flax egg
1 tablespoon refined coconut oil, melted
3/4 cup unsweetened almond milk, room temperature
2-3 tablespoons dark chocolate chips
Coconut whipped cream
Vanilla almond butter
Frozen mixed berries, sautéed for 7-8 minutes
Grade B maple syrup
Preheat a 6″ waffle iron. In a small mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar. Create a well in the center of the dry ingredients and add the flax egg, oil, and milk; whisk just until combined then fold in the chocolate chips. Spray your preheated waffle iron with oil and pour half of the batter onto it. Cook waffles according to manufacturer’s instructions then serve, preferably with a combination of the toppings above.
If you’d prefer to take your waffle on the fly, load that baby up with a heavy slather of peanut butter, a banana (or peaches, when in season), a drizzle of maple syrup (or chocolate hazelnut sauce), and some toasted buckwheat groats (kasha) for good measure.
Yield: 2 6″ waffles