Hello 2014, Happy New Year!

We greeted 2014 with waffles yesterday morning.  Belgian Waffles, fresh off the waffle iron seemed a good choice to start the first day of the new year.  Watching the Winter Classic was a great way to spend the afternoon, before heading out to the toboggan hill.

It was cold, and colder still today, -25°C.  As I watched the boys go up and down the hill, I reflected on the time we've enjoyed as a family these past couple of weeks.  It was a busy, happy time.  And it was the most wintry Christmas that I can remember having in a long time.  It snowed almost every day. 

Lessons were learned.  Like the importance of shovelling the driveway before trying to drive out of it.

An ice storm caused a lot of damage just days before Christmas, but those icy trees were a beautiful sight.

We celebrated Christmas three times in three days in three different cities.

Our leaning tree is the one in the middle.  

We ate and drank, and ate some more.  Turkey of course, a spectacular whole filet mignon, and a perfect ham.  Cookies, nuts, chocolates, cakes, and never ending snacks.  My Spinach Dip made a few appearances, as did my Pizza Buns which I'll have to share with you.  I discovered a new favourite red wine,  decided that Cosmopolitans are dangerously delicious, and was reminded that I still don't like champagne.

Fun was had by all, indoors and out.

And the Belgian Waffle recipe that I use?  The one that came with my Cuisinart Waffle Maker:

Buttermilk Belgian Waffles

4 cups unbleached, all-purpose flour

¼ cup granulated sugar

2 tablespoons baking powder

1 teaspoon table salt

3½ cups buttermilk

1 teaspoon pure vanilla extract

½ cup unsalted butter, melted and cooled

4 large eggs, lightly beaten 

Lightly coat waffle maker with cooking spray.  I try to avoid using cooking spray and prefer to rub a small amount of vegetable oil around the surface with a bit of paper towel.  

In a large bowl, whisk together the flour, sugar, baking powder, and salt.  Whisk together the buttermilk, vanilla, butter and eggs in a separate bowl until well combined.  If you don't keep buttermilk on hand, make your own buttermilk with one tablespoon of lemon juice or vinegar for each cup of milk.  Put the tablespoon of lemon juice or vinegar in your measuring cup, then add the milk to make one cup of buttermilk.  Allow to sit for a few minutes before combining with the other ingredients.

Mix the wet and dry ingredients until just combined.  Pour two cups of batter onto the prepared, preheated waffle maker. Quickly and carefully spread the batter evenly. Close the cover and cook until indicator light lets you know waffles are ready!  Serve immediately.

This recipe makes 20 waffles, go ahead and cut the quantities in half if you're not feeding an army.  Also the 2 cup measure of batter is for a four slice square waffle maker.  You may have to adjust the amount if you have a different waffle maker.  As amazing as the kids think it is to watch the batter ooze out the sides when you've used too much batter, it's a helluva mess to clean. 

We top our Belgian Waffles the same way we top our Oven Baked French Toast, with maple syrup, strawberries and powdered sugar, but the waffle topping possibilities are endless.  How do you top your waffles?

Happy New Year!

Thank you for featuring me!

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