what I had for breakfast today... I know... SO GOOD
you should have it too :-)
here's the recipe
The Best Buttermilk Waffles
serves 4-6 depending on the size of your waffle iron
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk*
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan
To make:
Combine the dry ingredients. Mix together the buttermilk and the eggs. Stir in the butter and vanilla.
Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.
* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.
Hi there my followers! After a LONG pause, I will be bombarding y'all with posts the next few months. I have been back home from Italy for about a week now, and have been tearfully missing Italy, while rejoicing in the culinary extravaganza that America allows me. One of the treats I have especially missed from my beautiful town of Blacksburg, is the muffins from this little coffee shop called Bollo's. They have all types of muffins: blackberry, raspberry, blueberry, vanilla almond, lemon poppyseed and so on and so forth. But whilst browsing the local Krogers I stumbled upon some delicious blueberries. In an effort to save money and stop buying muffins from a coffee shop when I've been itching to bake (using measuring cups and everything!) I decided to incorporate these blueberries into my first return to blogging post.
These ended up super moist thanks to the buttermilk I used, with a delicious crumbling muffin top (my favorite part!). And I used a jumbo sized muffin pan so they are BIG! They aren't too sweet and the honey imparts a delicate flavor that you just don't get with regular sugar. So if you are as big of a fan of muffins in general as I am, these will definitely hit the spot and save you those trips to the local bakery or coffee shop every other day.
Honey Blueberry Muffins
Serving size: 5 Jumbo muffins (or 10 normal sized) Ingredients:
1 1/2 cups all purpose flour
1/2 tsp. salt
2 tsp baking powder
3/4 cup Honey
1/3 cup butter, melted
1 egg
1 tsp. vanilla
Buttermilk to fill 1 cup
1 cup fresh blueberries
crumble topping:
1/3 cup. flour
1/2 cup of honey mixture reserved
1 1/2 tsp. cinnamon
1/2 cup chopped pecans, very fine
1/3 cup oatmeal
1/2 cup sugar
cubes of cold butter
1. Preheat the oven to 400 degrees and combine the flour, salt and baking powder and whisk to incorporate evenly all the ingredients.
2. Place the melted butter into a 1 cup measuring cup and add the egg and vanilla. Pour the buttermilk to fill it to the 1 cup line.
3. Add the butter/buttermilk mixture to the 3/4 cup honey and whisk to incorporate.
4. Remove and set aside 1/2 cup of this honey mixture for the crumble topping, this should leave approximately 1 cup of the honey mix for the dry ingredients.
5. Pour the honey mixture into the flour mixture and fold the ingredients until well combined but be sure to not overstire, a clump or 2 will not ruin the muffins, but overstiring will!
6. Gently toss the blueberries with a little bit of flour and gently fold them into the batter, it will be very thick, and if it's too thick to stir, simply add a few tablespoons of buttermilk.
7. Fill the muffin cups (I only filled 5)
8. For the crumble topping, add the flour, remaining honey mixture, cinnamon, chopped pecans, oatmeal and sugar and mix until well combined. Top each of the filled muffin cups with the topping, and then add the cold butter cubes on top before baking.
9. Bake 20-25 minutes at 400 degrees until brown on top and a toothpick inserted into the center comes out clean.
Enjoy with a nice cup of coffee in the morning or a cold glass of milk!
I want to thank all of my followers for their comments, encouragement and most importantly for following my blog!! Keep it up people and I'll keep posting!
I have never made 2 cakes in one night and we have eaten a lot of it lately due to Rosie's birthday, however despite that, I still thought this cake was SOOOOOO good! Alex and I made this cake on the same night as the lemon cake and it was also for Rosie's birthday, although not specifically by her request thus her name not being in the title. This cake was almost brownie like, but not so chewy and dense so it can still be called a cake, but it is moist and delicious and simple to make! The key ingredient in this cake is the buttermilk- it is what makes the cake so moist! Buttermilk is not actually buttery-milk, but rather acidic milk, and if you don't have any buttermilk, you can just add 1 tbsp of lemon juice to the milk and let it sit for an hour- I know it sounds strange but it works TRUST.
And the frosting is a must- it is what changes the cake from being a normal chocolate cake to something beyond good.
Anywho I must give credit where credit is due and I must say Alex did more than her share of the work (meaning she basically made the frosting alone and helped me a ton with the cake) however I did instruct her so kindly and gently that it implored her to carry out her duties so admirably :)
Chocolate Cake:
2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking sda 1/4 teaspoon salt 1 cup water 1 cup unsalted butter, room temperature 1/3 cup unsweetened cocoa powder 2 eggs 1/2 cup buttermilk 1 teaspoon vanilla extract
Frosting: 1/4 cup unsalted butter, room temperature 3 tablespoons unsweetened cocoa powder 3 tablespoons buttermilk 2 1/4 cup powdered sugar
1. Preheat the oven to 350 degrees F and line and/or grease a 9×13 pan. I always line my pans with foil or parchment paper because this allows me to easily lift the cake out of the pan without having to cut the cake from an awkward angle.
2. combine the flour, sugar, baking soda, and salt in a medium bowl and set aside. In a medium sauce pan, combine the water, 1 cup unsalted butter, and 1/3 cup cocoa powder. Melt together and bring to a boil for just a moment, then add to the flour mixture and beat together until just combined. Beat in the eggs one at a time, then add the buttermilk and vanilla.
3. Pour the cake into your prepared pan and bake for 35-40 minutes, until set. Allow to cool completely before frosting and slicing.
4. While the cake cools, make the frosting by melted together 1/4 cup unsalted butter, 2 tablespoons of unsweetened cocoa powder, and 3 tablespoons of buttermilk. When smooth, place in a large bowl and beat together with 2 1/4 cup powdered sugar and 1 teaspoon of vanilla. Add a bit more buttermilk or water if the consistency seems to thick, or add a bit more powdered sugar if it seems to thin.
5. When the cake is cooled, frost and slice into 24 squares. Enjoy!
So the verdict is out- the cake was a smashing success last night, mostly on the part of MARTINO who ate probably a 1/3 of it :). I was so full after dinner I didn't even really want to eat cake however after trying a bite I had to have a slice! I SERIOUSLY recommend this cake! (Oh and I added sprinkles for a nice birthday touch- again HAPPY BIRTHDAY ROSIE!)
Thanks again to Alex for all of your help and Rachel for the gorgeous photos! Oh and recipe is courtesy of Crepes of Wrath.
