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February 06 2014 by Kristin at The Kitchen Sink in Breakfast » 6 comments

Waffle of Insane Greatness

As I mentioned in my last post, the first half of January was rough.  But we’ve emerged on the other side, and, oh, is it gorgeous over here.  Avery is back to smiling and belly laughing and shrieking, with some new tricks and lots of fun new words (!) added to the mix.

Waffle of Insane GreatnessWaffle of Insane Greatness

Kevin went out of town just when we were in the darkest part of the tunnel between where we were then and where we are now—the stretch where I wondered, melodramatically, if we’d make it out at all.  After he left, my sister arrived for a visit, and things started to right themselves almost immediately.  Sisters are like that, don’t you think?

Waffle of Insane GreatnessWaffle of Insane Greatness

Avery, Ali and I had a fantastic weekend.  Really, my only complaint was how suddenly it ended.  I woke up on Sunday, and felt that familiar pang in my chest.  The one that comes on the days when our vistitors leave.  We’ve been really lucky to have many visitors, so I know this feeling of tightness—one that creeps up into my throat—too well.

Waffle of Insane Greatness

The Sunday morning that Ali left, I tried to push it away with a big breakfast of waffles and bacon, and it worked as well as could be expected.  It felt good to treat us all with a special breakfast to celebrate such a wonderful weekend, and to thank my sister for taking care of us that weekend.

Waffle of Insane Greatness

I wonder when that happened?  When the roles reversed, and my baby sister started taking care of me as much as (truthfully, probably more than) I take care of her.  At least I’m still the one who cooks for us.

Waffle of Insane Greatness

As for these waffles: well.  They’re called “Waffles of Insane Greatness,” and—I have to admit—I rolled my eyes a little bit at the recipe name.  At the same time, though, I was intrigued.  And—I also have to admit—the results live up to the superlative billing.  These waffles were perfect—light and crisp and just barely sweet.
Waffles of Insane Greatness
Food Network via Aretha Frankensteins
Serves about 4 (but servings will vary based on waffle makers and appetites)
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
butter and maple syrup, for serving

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.


6 comments so far. »
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  1. Jacqui says on February 07 2014 at 7:26 am:

    Glad to hear you made it through the dark spots, and to waffles on the other side! I made a batch of these last weekend and might have to make more tonight, for dinner. :)

  2. Traci says on February 07 2014 at 12:10 pm:

    I genuinely became very hungry while reading this post. Need…waffles…now…

  3. Julia says on February 08 2014 at 1:01 am:

    Intrigued as well!

  4. April was in CT now CA says on February 09 2014 at 12:37 pm:

    These have been our go-to waffle for several years now and WIGS are where it’s AT! I tell anyone I can about them they’re so good. Glad things are looking up for you and wishes for continued positive days coming your way.

  5. Ali says on February 11 2014 at 6:05 pm:

    Aw! I loved this post and I love the time (long or short!) we spend together. XO

  6. Kristin at The Kitchen Sink says on March 04 2014 at 12:46 pm:

    Jacqui: Yes to waffles for dinner. Always.

    Traci: I’m having a similar reaction upon re-reading. : )

    Julia: Do it!

    April: Thanks!

    Ali: xoxoxox.

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