(Update: My site came back up Saturday night. I’ll keep Saturday Stirrings open throughout the weekend! Sorry for the delay.)
I just told Fiddledaddy that I needed to sit down at the computer to throw up my Saturday Stirrings post. Which may have been an unfortunate choice of wording.
Time is of the essence because at midnight tonight, my web server is shutting me down for server maintenance. My technical advisor tried to explain it to me, but gave up when my eyes glazed over. This process could take anywhere from 5 minutes to 48 hours.
So, it’s not a technical malfunction that I caused by spilling a caffeinated beverage on my keyboard. Just so you know.
To make a short story excruciating, that’s why I’m “throwing up” this Saturday Stirrings post on Friday. Since having 3 children, I’m never early for anything.
This whole wheat waffle recipe is what I’ll be making on Saturday morning for my family. In fact, I make up a big batch twice a week, lay them on a cookie sheet to flash freeze them in the freezer, and toast them for everyone to enjoy throughout the week.
These are popular with my bunch of animals. They are the best tasting waffles I’ve ever eaten. Yes. I’m bragging. I found the basic recipe on-line, and just started experimenting with making them healthier and tastier.
Think of me as Rachel Ray. But without all the money. And the TV show.
Oh. Here’s an interesting factoid. I learned from Martha Stewart (my pretend best friend) that using fresh baking powder makes a world of difference in your baking. Evidently, baking powder only stays fresh for about 6 months. Imagine my embarrassment when I realized that I had been using the same tired old baking powder for FIVE YEARS. That explains a few things.
Without further adieu, I present, the worlds most perfect waffle.
Wonderful Whole Wheat Waffles
3 Cups Whole Wheat Flour
1 Scoop Protein Powder
3 t. Baking Powder
3 T. Splenda *
3 T. Light Brown Sugar *
1 1/2 t. Salt
3 T. Wheat Germ
1/2 Cup Pumpkin
1/2 Cup Pureed Sweet Potato
3 Cups Milk
3 T. Canola Oil
* I have used all Splenda here. I noticed no difference. You could also garden variety sugar, for you purists.
In a large bowl, stir together dry ingredients. Add pumpkin, sweet potato, milk, eggs and oil; mix well.
Cook in a preheated Waffle Iron until golden brown. This makes approximately 12 waffles. Maybe more. Hard to get an accurate count when they are eaten right off the waffle maker.
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Have a wonderful weekend everyone!