Saturday Mornings Are For Sleeping In, Staying in Pajamas, and Eating Waffles

One of my favorite things about Saturday mornings is waking up to a slower pace, putting on a pot of tea, and making waffles. I whip up the batter, and as my groggy-eyed children rise one by one I set out the whipped cream, berries, peanut butter, coconut, cream cheese, and maple syrup. After every tummy is full, the remaining batter gets cooked and the extra waffles get placed in the freezer. These make great toaster breakfasts on busy school mornings.

Over the past few months I have been tweaking a favorite waffle recipe that I found here. After much experimentation, I came up with the following recipe which is a bit more healthy, yet still retains the light, crispy texture my family loves.

Jacqueline's Favorite Waffles:

1 3/4 cups all purpose flour

1/4 cup fresh ground flax seed (I ground these in my coffee grinder.)

1 1/2 cups whole wheat flour

4 tablespoons evaporated cane juice or sugar

6 teaspoons baking powder

2 teaspoons salt

4 large eggs, separated

3 1/2 cups milk

1 stick butter, melted

Heat the waffle iron on medium high to high. In a large bowl whisk together the flours, ground flax seed, sugar, baking powder, salt. In a medium bowl, whisk together the egg yolks, milk and melted butter. Add to the flour mixture, and whisk until the large lumps disappear. Beat the egg whites to stiff peaks and fold them carefully into the batter. Following your waffle iron instructions, ladle the batter into the iron and cook until no steam emerges. Top with maple syrup, berries, cream cheese, marmalade, coconut, peanut butter, whip cream, or other favorite toppings and enjoy!

Cupcaking

One of my favorite new fascinations in the kitchen these days is the art of cupcakes. A few years ago, I paid no attention to these little bites of cake and creamy confection. I rarely baked them in favor of a more moist, layered slice of indulgence. But as growing trends have popularized the once ordinary dessert, I have found myself on the bandwagon trying to make the yummiest possible five bites of deliciousness. I even have this illusive dream of someday opening up a cupcake shop in town!

After experimenting with many flavors, mixes, recipes, I still have not yet created my piece de resistance, but have learned a few things along the way:

Number One- Do not overfill the cupcake papers. Filling the papers a smidgen past half full will result in a beautiful rounded top.

Number Two- Watch the cakes at the end of the bake time to pull them out at just the right time. If you bake them too long they will be dry. The tops should bounce back with a little give when you gently push them with your finger to ensure moistness.

Number Three- Brush the tops with a simple syrup immediately out of the oven. This marinates the cakes with the kind of flavor found in layer cakes. One of my favorites is a mixture of sugar and water boiled into a syrup with the addition of pure almond extract.

Number Four- Top with an exquisite frosting. Vanilla buttercream and cream cheese are two of my favorites.

Number Five- Refrigerate overnight in a sealed container for the best infusion of flavor.

Enjoy!!!

Lessons From a Soup Pot

The other day I decided to have a try at making French Onion Soup. I searched the web for recipes, read blogs on technique, then made my way to the store for sherry, beef broth, Gruyere cheese, and a lot of onions. I cried my way through the slicing then piled the onions in a roaster (since I do not own a Dutch oven) with a whole stick of butter. Setting the oven timer for one hour, I cleaned up the kitchen, tucked the children into bed, and waited. At the sound of the timer, I opened the oven door to the lovely aroma of cooked onions, stirred them, then returned the pan into the oven to bake one hour and a half more. Once the baking was complete, I began the next process of caramelizing. Setting the pot on the stove, I added one-fourth cup of water, scraped the bottom of the pan, and waited once again as the liquid cooked off of the onions. After repeating this process three more times, I finally added the Sherry and patiently stirred and scraped as it evaporated as well, leaving the onions ready for the final step of simmering in beef broth with a little thyme and bay leaf. As the liquid simmered, I realized how much I had savored the slow process that would result in a decadent soup to be enjoyed by my family.

In this fast paced, microwave generation, we sometimes miss the enjoyment slow, methodical cooking provides. A good French Onion Soup cannot be rushed. It takes time and patience. As I contemplated this idea, I realized the same is true for parenting. Parenting requires hours and hours of preparation and input. It involves tears as children grow from the raw personalities that they are into aromatic individuals full of life to give back to this world. It cannot be rushed neither neglected. But just as I relished the procedure for creating a delectable French Onion Soup, I am learning to cherish the hours required to faithfully train and equip the children entrusted to my care. And as I do so, I am beginning to understand a little more deeply the Father heart of God, as He too seeks to mold me into an aromatic individual suited for His purposes.