Gifts for my kitchen

I love that I can always expect some sort of food/cooking/kitchen related gift for Christmas, my birthday, anniversary, etc. It is always so fun to get a new ‘toy’ to play with and somehow it always comes when I am in a cooking/baking rut, which then pushes me into the kitchen!

This year I was extra spoiled! I received a waffle maker (Eric), solid wood cutting board (Eric’s brother), a box of Rubbermaid assorted size Tupperware (Eric’s Mom) and the Our Best Bites cookbook and calendar (a gift to myself!).

Of course I had to immediately break in the new waffle maker (I have wanted one for, like, forever)! So yesterday I busted it out of it’s box and whipped up this basic recipe for waffles. These are pretty simple but it is always good to have a simple recipe like this (that also tastes good) and uses pantry staples on hand. This made quite a bit, obviously way more than Eric and I can consume I one sitting, so we packaged up the leftovers and froze them for a quick breakfast another time.

Now that I have a basic waffle recipe in my stash now it is time to experiment with more flavorful versions!
One Year Ago: Week of: 12 Days of Christmas
Two Years Ago: Peanut Butter Fudge Bars

Basic Waffles
Printable Version
Prep Time: 10 minutes Cook Time: 10 minutes Makes 12-16 waffles

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups milk
1/2 cup cooking oil
1 teaspoon vanilla

In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.

adapted from Better Homes and Garden