Hello, three-day weekend!!! Here, on Fourmile Ridge, the weather has been phenomenal, Joss is loving Pre-K and the my cottage food biz has been growing (shameless plug coming . . . )
And these fondant unicorn cupcake toppers. I can’t take it. The candle is the horn – or corn as JT calls it.
I want to thank everyone for supporting me. I guess it’s been about a year now and I have learned a lot – with a lot left to learn! This week, thanks to a suggestion from one of the parents at school, I created a bakeshop page on Facebook, so people can see the photo collections of my projects. I enjoy the photography just as much as baking. I can still see coffee school in my future – along with a food styling course. You can see my work at Fourmile Ridge Bakery on FB. 🙂
Now that I’m super hungry . . .wouldn’t a chocolate cupcake with peanut butter buttercream be perfect for breakfast? With my coffee? I have a few leftovers hanging out in the garage fridge just begging to be gobbled.
Now, enough about cupcakes. This post is about waffles and Griswold cast iron, of course. Sid bought me an old old heart shaped cast iron waffle maker for Valentine’s day. It is just precious and I absolutely love it. You can read more about Griswold and it’s collectibility and value in my other blog posts, Part 1, Part 2 Part 3, and Part 4, they are all linked.
This beauty needs cleaned and seasoned, but it is just amazing!!! That is one of the beautiful features of cast iron, it will be around forever and will work on the stovetop – just be careful not to drop it!
But, for this waffle recipe, I used my trusty Griswold (the heart-shaped waffle maker doesn’t have a name).
The spiral coil around the handle keeps it cool, to make the flip comfortable without catching a dish towel on fire or needing an oven mitt.
So, to use the waffle maker, spray the waffle maker with cooking spray, then bring up the temp on medium heat. To make the waffle have a crispy crust, it needs to be HOT, pour in the waffle batter, top with whatever you like, close the lid, wait wait wait and then flip. Respray with cooking spray after each waffle. Of course, you can make these waffles in your electric waffle make too, just make sure it gets hot enough to give your waffle the crispiness that makes it delish.
And top with local maple syrup, Amish butter and some fresh fruit. Lay the extra waffles on a sheet pan and freeze them individually for a couple hours. Then place them in a reusable plastic container and reheat in the toaster as a huge time saver with zero waste and zero weird un pronounceable ingredients. You’re welcome!!!
Fresh and homemade, super easy, with awesome flavors and minimal waste, these waffles will hit the spot!
Making homemade waffles is a breeze! Once the waffle maker is hot, just double the batch and crank out a ton to freeze. Reheat in the toaster, just like the processed frozen food waffles with very little waste, zero preservatives and zero food coloring.
- Preheat the waffle iron and spray.
- In a large bowl, whisk or beat the eggs until light and fluffy, mix in the buttermilk and vanilla.
- In a separate bowl, whisk the dry ingredients together, then pour into the wet ingredients.
- Stir gently until just mixed. Let the batter sit for about 5 minutes before using.
- Pour into the hot waffle iron, top if desired, then flip when the waffle is crispy and brown.
- Freeze the extras to reheat in the toaster.