It’s been a challenging day in our house. Even without considering the events at the national level, at the micro-level (aka in our house) things were rough. Child one (College Boy) had a haircut, dentist appointment before which he actually chipped a tooth, reviewed first tax forms with mom, packed, and went back to school. Child two (My Faithful Assistant) began his very first high school mid-terms. Child three (Vicious Silver Backed Schnoodle) was not troubled by anything today. He ate and slept and took an occasional tour of the first floor. AND… the weather was crap.
Perfect night for waffles for dinner.
Mascarpone Waffles (8 waffles)
2 cups flour
1/4 cup sugar
1 tbsp baking powder
Dash of salt
1 cup mascarpone
1 cup milk
2 tbsp oil
1 tsp or more of vanilla
- Combine the dry ingredients.
- Add the wet ingredients.
- Mix thoroughly. I used my Kitchen Aid and really turned that baby UP!
- Cook according to the instructions on your waffle iron.
I am not allowed to include the video of my son having his first bite of his waffle. Suffice it to say, he was delighted. My reaction was also strong. I didn’t bang the table in stunned glee, nor did I do a little dance in my chair. I will say, these were perhaps the lightest, fluffiest, creamiest waffles I have ever had. I am not a huge pancake or waffle fan. I find them to be heavy and I usually end up feeling like I have lead weight in my stomach after I eat them. Not so with these. No heavy feeling at all. Just utter deliciousness.
We had our waffles with Elberberry syrup, whipped cream, and powdered sugar. Amazing!