How to Make Baby Kale Shakshuka

What is your favorite vegetable?  For me, it's kale!  Not only it's packed with wonderful nutrients, such as Vitamin A, Vitamin K, Vitamin C, Calcium, and Potassium, just to name a few.  Kale is also the power house of  delightful flavors. I love the earthy, refreshing, and unique flavors from their dark green leafs. 

Unfortunately, I've heard many dislike kale because of its tough texture.  Today, I'm going to show you the secret to turn this healthy vegetable into a delectable dish that you would want to make it over and over again!  The secret, is to quickly sauteed them, instead of eating them raw in salads.  Also, I'm using baby kale in this particular recipe, so the leafs are particularly tender. 

Traditionally, Shakshuka is a dish with poached egg baked in a vegetable and tomato sauce.  Today, I'm making it lighter by replacing the tomato sauce with chicken stock instead.  You can also substitute with vegetable stock as well.  This way, you can truly taste the wonderful flavor of the kale and not over powered by the tomato sauce.

As you can see from my video tutorial, I topped the Baby Kale Shakshuka with a sprinkle of sumac for a refreshing and lemony punch.  If you haven't tried sumac yet, I highly recommended it.  It truly wakes up the dish and adds such a delightful freshness to this decadent dish.  I served this dish with a couple slices of toasts made from my 90 Seconds Low Carb Quick Bread.  Serving this dish with a slice of rusty bread or toasts is a must!  They will soak up the sauces and runny yolk in this dish.  You can find my low carb bread recipe in the link below.


I hope you enjoy today's video tutorial and recipe.   Stay tuned for more delicious and healthy recipes soon!


90 Seconds Low Carb Bread Recipe:
http://bit.ly/2WxBzzc

Tools and Ingredients Used:

Individual Baking Dish Set

https://amzn.to/2HLL6up

Calphalon Nonstick Bakeware, Baking Sheet
https://amzn.to/2EG6hMj

Organic Sumac:
https://amzn.to/2VYQdeF

Baby Kale Shakshuka

Servings: 2

2 teaspoons olive oil
2 cloves garlic, minced
1 small shallot, chopped
8 ounces baby kale
2 teaspoons fresh lemon juice
3 tablespoons chicken or vegetable stock
1 ounce feta cheese, crumbled
2 large eggs
kosher salt
black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon sumac

Preheat the oven to 350 degrees F.  In a medium skillet, heat oil over medium heat.  Add garlic and shallots and cook until fragrant.

Add the kale in 2 batches.  They will wilt significantly as they cook. Continue to stir for even heat distribution. 

When the kale is slightly softened, add the salt, black pepper, red pepper flakes, feta cheese lemon juice, and chicken stock.  Stir well and taste the mixture.  Adjust the seasoning if needed. 

Evenly distribute the kale mixture into 2 oven safe baking dishes.  Gently create a well in the center of each one and crack an egg into each well.

Bake, uncovered, for 12 to 15 minutes.  Or until the egg whites are cooked but the yolks are still runny.

Sprinkle sumac on top.  Let cool slightly and serve warm with toasts or crusty bread.

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Glam Up Your Weekend Brunch - How to Make Fancy Soft Boiled Eggs with Toast Soldiers

My family loves weekend brunches.  It’s an occasion that we cherish and enjoy a lot!  I mean, who wouldn’t love to take the time to relax, eat, drink, talk, and laugh, right? It’s the best time to recharge and unwind. 




If you enjoy weekend brunches like we do, you’ve got to give this Soft Boiled Egg with Toast Soldiers a try!  It’s a “glam up” version of your daily soft boiled eggs.  It is seasoned with truffle salt, topped off with caviar, and garnished with fresh chives for the finishing touch.   



Check out my videos tutorial above because I’ll show you tips and tools on how to give this soft boiled egg shell a nice clean cut!   It looks and tastes fancy, but definitely easier to prepare than it’s look.   




If you follow my recipe, you’ll get perfectly cooked soft boiled eggs every single time with the egg whites cooked and the yolks still running.  It’s the perfect consistency for some dunking actions with the buttery toast soldiers!  



It’s fancy enough to serve at gatherings, but easy enough as everyday food as well!  I hope you’ll give it a try and let me know what you think.  Remember, Eat, Drink, and Be Happy!  I’ll see you all next week!





Tools and Ingredients Used:

Egg Cracker/Topper (Click here for more information)
Egg Cup and Spoon Set (Click here for more information)
Mini Pearl Spoons for Caviar (Click here for more information)
Caviar (Click here for more information)
Truffle Salt (Click here for more information)
Bread Knife (Click here for more information)
Copper Chef Non-Stick Pan (Click here for more information)
Kerrygold Salted Butter (Click here for more information)


Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Smoked Salmon Deviled Eggs 親子烟熏三文魚復活蛋 - For Easter

Are you enjoying your Spring Break so far?  For those of you who haven’t gotten any time off (just yet), hang in there!  My kids have been waiting for the longest time to get some days off from school as well.  If you’re having gatherings and looking for Easter Sunday Brunch ideas, you’re in luck today.  Check out these Smoked Salmon Deviled Eggs 親子烟熏三文魚復活蛋!  Aren’t they gorgeous?  Let me tell you, they taste just as fantastic as they look, too! 



If you have had your fair share of deviled eggs in the past, you’ve got to try out this recipe for a change.  The wild smoked salmon in this recipe truly bring this classic party appetizer to a whole new level!  The smokiness and gourmet flavor of smoked salmon is amazing.  The mild onion aroma from the chives and the lemony dill are just perfect companies to the salmons. 



Of course, I didn’t just stop there either!  These decadent Smoked Salmon Deviled Eggs are topped with salmon eggs (roes) for the finishing touch!  As much as I love sushi and sashimi, I’m not a big fan for salmon eggs in the past!  That was true until after I had my very first bite of this gorgeous treat!  The salmon eggs add a little pop and saltiness to these creamy and silky deviled eggs.   The flavors and aromas are well balanced in this little jewel-like appetizer! 



If you haven’t watch the video tutorial for this recipe, you’ve got to click on the link above and check it out.  I spelled out the little tips and secrets on how to make the perfect hard-boil eggs, which is the basic/foundation to make deviled eggs; as well as piping tips and fun facts!  So, be sure to subscribe and watch the tutorial!  I hope you enjoy today’s recipe and video.  Stay tuned for more fun and easy recipes next week!  





Tools and Ingredients Used: 

Pastry Bags  (Click here for more information)
Large Open Star Piping Tip (Click here for more information)
Deviled Egg Platter (Click here for more information)
Ceramic Egg Tray  (Click here for more information)
Japanese Mayo  (Click here for more information)

Crispy Matcha Green Tea Waffles (香脆綠茶窩夫)

St. Patrick’s Day is only a week away!  Today, I want to share a fun and easy recipe with you.  Check out these Crispy Matcha Green Tea Waffles (香脆綠茶窩夫)!  I love the natural green hue from the matcha powder and the festive shape of the waffles!



The waffle batter is quite simple to prepare.  Check out my video tutorial above if you haven’t done so.  The key to make a beautiful waffle is to use room temperature ingredients so that your batter will be nicely incorporated.  It’s okay to have a few small lumps in your batter.  Because if you over-mixed your batter, your waffles might turn out chewy, and there’s no way to fix it!



You can serve these waffles for breakfast, snacks, or afternoon tea.  The green tea flavor in this particular recipe is not overly strong.  If you want a more pungent matcha aroma, you can add up to 1 tablespoon more of matcha powder in your batter.  I personally don’t want the matcha flavor to be too strong though, especially when I am also dusting additional matcha powder on top when I serve them.   No matter if you like the aroma light or strong, serving these waffles with the warm maple syrup is a must!  The slightly earthy flavor from maple syrup compliments the green tea aroma nicely.



As you can see from my video, I recently order this waffle maker online.  The shape of the whole waffle reminds me of the shamrock. Alternatively, you can cut them into smaller heart shapes!   Best of all, the machine is easy to use and the waffles came out nice and crispy!  Check out the link at the end of this post to find out where to get yours!  What special treats are you making for St. Patrick’s Day?  Leave a comment below to let me know.  I can’t wait to hear from you! 


 
 
 
 
Tools and Ingredients Used:


Heart Shape Waffle Maker (Click here for more information)
Heat Proof Spatula (Click here for more information)
Grapeseed Oil (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Tapioca Flour (Click here for more information)
Matcha Powder (Click here for more information)
Baking Powder (Click here for more information)
Baking Soda (Click here for more information)
All-Purpose Flour (Click here for more information)

How to Make Blueberry Buttermilk Pancakes

I hope you all had a wonderful Thanksgiving celebration with your family and friends yesterday!  Did you have a chance to check out my previous post to discover the 3 secrets to making tender and fluffy pancakes?  If not, simply click here before you read on!   Yes, those tips are important and will guarantee you to tender and fluffy pancakes, every single time!



See how light and fluffy these Blueberry Buttermilk Pancakes turn out?  Every bite is heavenly!  The lemon zest in this recipe really brightens up these pancakes and compliment beautifully with the blueberries.  Make sure you serve these pancakes with some warm maple syrup.  A must!  I love a little dab of butter as well, but that’s truly optional. 



Ready to see how I made these Blueberry Buttermilk Pancakes?  Simply click on the YouTube video below for the step-by-step tutorial!





I hope you enjoy today’s video tutorial and recipe.  If you haven’t done so, please subscribe to my YouTube channel here.  You’ll be the first to know when I have new video tutorials published.





These pancakes are my absolute all time favorites.  They have the perfect balance of sweetness and tartness.  Quite refreshing with the lemon zest, yet decadent with the buttermilk richness.  What do you usually like in your pancakes?  Chocolate chips and strawberry?  Bananas and walnuts?  Or just simple plain ones?  Leave a comment below to let me know.  I can’t wait to hear from you!


Ingredients and Tools used:

Crepe Pan (Click here for more information)
Maple Syrup (Click here for more information)
Mikasa Something Borrowed Salad/Desert Plates (Click here for more information)
Large Spatula (Click here for more information)
Organic Vanilla Extract (Click here for more information)



Don't forget to enter the current Giveaways:

$100 Visa Gift Card Giveaway (Open to U.S. only, ending 12/31/2015)

Ultimate Paper Airplanes for Kids (Open Worldwide, ending 12/6/2015)

3 Secrets to Making Tender and Fluffy Pancakes!

What is your family’s favorite breakfast?  Lately, we’ve been devouring our fair share of pancakes.  From simple plain ones, to banana walnut chocolate chip loaded ones; all wonderfully fluffy and scrumptious!  I have to say, my personal favorite are these flavorful and fluffy Blueberry Buttermilk Pancakes.  Before I post the the video tutorial and recipe, I wanted to share with you the 3 secrets to making super tender and fluffy pancakes first!  The secrets are quite simple, and if you follow them, I guaranteed that you’re going to fall in love with your homemade pancakes all over again!  They are even better than those at the pancake house.  No exaggeration!     




Secret #1:  Use room temperature ingredients!                
With room temperature ingredients (especially the wet ingredients), your batter will combine smoothly without big lumps.  Imagine if you add melted butter into icy cold buttermilk and egg, the butter will seized up into lumps and it’ll be a mess when you add the liquid into the flour mixture!  Please don’t let that happen!

 



Secret #2: Use buttermilk!
What is buttermilk?  Buttermilk is simply the liquid left behind after cream was churned into butter.  Lactic-acid bacteria is usually reintroduced into pasteurized buttermilk, hence the tangy flavor.   When you use buttermilk in baked goods and pancakes, it adds a subtle tang and increases the rise when it interacts with baking soda!  That’s what makes your pancakes more fluffy! 




Secret #3: Do NOT over mix the batter!
After adding the wet ingredients to the flour mixture.  Only mix the batter until just combined, about 20 seconds or so.  When you over mix the better, the gluten will start to develop in the flour and that will make the pancakes tough and chewy!  I guess no one would appreciate cardboard texture pancakes, right?  So, please do NOT over mix.  It’s okay if you still see some lumps in the batter! 




Now, the 3 secrets to making tender and fluffy pancakes are not secrets anymore!  I promise to post the video tutorial and recipe of these Blueberry Buttermilk Pancakes soon.  Stay tuned and have a beautiful weekend!

Top 5 Secrets on How to Make Soy Marinated Soft Boiled Eggs

Ever wonder how the soy marinated eggs were made from your favorite ramen noodle restaurant?  Well, wonder no more.  You're in for a treat today.  I'm going to show you how to made these Soy Marinated Soft Boiled Eggs, including a video tutorial as well (if you can't wait, you can scroll down towards the bottom of this post.)  But wait, I hope you’ll read through the post because I have some great tips for you that the ramen restaurants won’t tell you.




Ever since I was a little kid, I adored those velvety, deep yellow and oh-so-rich egg yolks from soft boiled eggs.  I just couldn't stand swallowing the crumbly and all dried-up fully cooked yolks.  Are you the same way too?  Or am I the only one out there?  You might recall the Chinese Tea Eggs recipe that I posted a while ago.  Yup, they've got to be soft boiled as well.




I have tested many methods and different cooking time to perfect the done-ness of these soft boiled eggs.   Yes, let me handle the testing part so you don't have to.  I'm sure you're going to love this recipe.  Here are 5 tips to ensure some yummy eggs every single time!

Tip #1:  Room Temperature Eggs
The number one big secret is to start with room temperature eggs.  If you add cold eggs into the boiling water, there's a higher chance that the shells will crack.

Tip #2:  Boiling Hot Water
Make sure the pot of water comes to a full boil.  That way, your eggs will have the same result every time.

Tip #3:  1-inch Margin
Make sure the pot of water will cover the eggs by one-inch.  That way you know you have enough water to cook the eggs evenly.

Tip #4: Timer
Have a timer ready.  You'll need it to ensure the done-ness of the eggs.

Tip #5:  Ice Water Bath
Have a bowl of iced water ready to stop the cooking process when the eggs are done.


Bonus information of the day:  Here's the cooking time for different done-ness of the eggs.

6 minutes 30 seconds:  If you want soft boiled eggs as shown in my pictures, cook for 6 minutes and 30 seconds.  You'll have fully cooked egg whites and very runny yolks.

7 minutes--7 minutes 30 seconds:  If you prefer the custard style yolks, cook for 7 minutes and up to 7 and a half minutes.  The egg whites will be fully cooked and the egg yolks are very creamy.

8 minutes: For my kids, they love the 8 minutes mark; which is almost fully cooked, but not quite.  It's still very moist in the middle of the yolk but nothing runny at all.

Here's the video tutorial on how to make these scrumptious Soy Marinated Soft Boiled Eggs!







I hope you enjoy today's recipe, video tutorial and tips.  Please don't forget to subscribe to my Youtube channel.  That way, you won't miss any of my new videos.  Stay tuned on how to make some slurp-worthy ramen topped with these Soy Marinated Soft Boiled Eggs in my future post.







Note: If you're concern about consuming eggs that are not fully cooked, used pasteurized eggs.  They are widely available in many supermarkets.

Classic Cornbread—Happy Thanksgiving!

During Summer, our family visited Orlando, Florida for vacation.  One of the restaurants that we dined at was called Whispering Canyon Cafe, which is located inside one of the Disney World Resort.  Don’t let the restaurant name fool you, there’s nothing quiet about that restaurant!  But the Kiddos and I had the most fun dining there.  Imagine having over 15 bottles of Ketchup on your table all at once upon request.  The whole restaurant, including the guests who dined there, would scream Ketchup for you and you’ll simply get a “special delivery” of ketchups!  My Kids still talk about that until now!    



Also, how fun is it to run with 20 other kids around the restaurant tables with a Stick Pony in your hand right before dinner?  I’m sure your parents won’t think that’s a good idea anywhere else!  But it’s highly encouraged at the Whispering Canyon Cafe!  There are many more other fun activities and things happening when you dine there.  But you've got to be there to experience them yourselves!  So, if you happen to be in Florida for vacation or any other reason, be sure to reserve your table early.  They get booked up fast!  




One of the most delicious item we've tried in that fun restaurant was the cornbread that comes with every meal.  It was slightly sweet, soft, moist and tender.  The corn flavor was wonderful and we always finish the whole mini loaf before the main course arrived.  Of course, I can’t help it but to recreate it at home.  My version used a combination of yellow corn meal, for the wonderful texture and corn flavor; along with some cake flour, for that soft and tender touch.  I also added some cream of corn, to keep it moist.  Plus, you also get the corn kernels throughout each piece because of the cream of corn in it.



The batter is super simple to put together and it’s then baked in the cast iron pan, which you can bring up to the table and serve, how easy and smart, right?  Plus, the cast iron pan really give you a nice crispy crust that you can’t get from other baking pans.  If you take care of the cast iron pan, it simply last you for a life time.  Not to mention, it’s super affordable as well.  This cornbread is simple, yet scrumptious and satisfying.  You will definitely go for a second, or third!  Make one for your Thanksgiving gathering and share it with your loved ones.  It’ll make the perfect side dish! 






Last but not least, I would like to wish you all a blessed Thanksgiving!  There are many many things in my life that I am thankful for, my health, my family, and my friends.  I'm also very grateful that we had the chance to go on a wonderful vacation last summer and created all those fun and warm memories together.  I'm also grateful for a loving and supportive Husband, who didn't complain about the dirty dishes and pans in the kitchen after I've tested recipes for the blog (okay, maybe just a dirty look! j/k)  But most of all, I am truly grateful to have each of you, my readers, who follow and visit my blog, and give me supports all the time.  So, thank you, from the bottom of my heart, and Happy Thanksgiving!   







Props and Tools used in this post:

10-inch Seasoned Lodge Cast Iron Skillet (Click here for more information)
Wood Print Photography Backdrop (Click here to see similar product)
Cake/Pie Server (Click here for more information)
Core Bamboo Cutlery Set (Click here for more information)
Olive Wood Coaster Set (Click here for more information)
Red and White Checkers Cloth Napkins (Click here for more information)
Kel-Toy Jute Burlap Natural Table Topper (Click here for more information)

How to Make the Fluffiest French Herbs Scrambled Eggs—France Vacation Inspired Recipe

I shared the above picture on Instagram while I was in France.  Yes, I was well-fed during my travel!  My Hubby surely knows how to keep me happy! ha!  I’m glad to report, most of my breakfasts were included as part of the hotel accommodations (some with extra fees, of course).  They were mostly all you can eat and the selections includes a wide varieties of choices and my picture above only shows part of my breakfast.  Yup, I usually went back for seconds (for fruit or yogurt), including my espresso doublé (double espresso)!



Breakfast is the most important meal of the day (I probably said it like 432,856 times in the past)!  A well balanced breakfast will fuel your body with nutrient and energies you need to start the day right.  Well, at least that’s what we aimed for, right?  I surely missed my French breakfast…. actually, I missed all the lunches, snacks, and dinners as well!   But let’s tackle them one at a time.  Here's how I made the fluffiest and most tender French Herbs Scrambled Eggs you’ll ever tried!  Follow me to the kitchen!

1) In a small bowl, whisk the eggs, milk and salt together with a fork, until well combined.  Preheat an 8-inch nonstick saute pan over medium heat.  Add the butter and swirl in the pan until butter is melted. 

2) Pour in the egg mixture and let it cook for a few seconds. 

3) With a heat proof rubber spatula, gently stir the egg mixture and then swirl the eggs in the pan to make a nice round appearance.  





4) Sprinkle in the fresh herbs.

5) Gently stir/fold the egg mixture again. Continue cooking for about 30 seconds to a minute.

6) I usually cook the eggs until it’s 98% done and still slightly wet.  When it’s completely cooked in the pan, I considered that’s over-cooked when it’s transferred to the plate!   Flip the eggs, and place on serving plate. 

I've just show you all the secrets on how to make the fluffiest and most tender French Herbs Scrambled Eggs!  The most important tip is not to over cook the eggs!  This scrumptious breakfast was ready in less than 30 minutes, including prepping time.  So, there’s no excuse not to treat yourself and your family a wonderful meal to kick start the day, the right way!  I hope that you love today’s post, tips, and recipe.  Thank you for reading and please stay tuned for more tips and recipe. 






Props and Tools used in this post:

8-inch Calphalon Nonstick Omelette Pans (Click here for more information)
Heat Resistant Omelette Turner (Click here for more information)
Husband and Wife Coffee Mug (Click here for more information)

Smoked Salmon Blossom Appetizer with Cucumber and Herbed Cream Cheese

I have been really into the Spring time spirit lately.  It's a wonderful time of the year; the weather is perfect, spring break is on the way, and I really look forward to spend some time with the kiddos for the time off.  It's always a great time to get together with friends and have a little party or gatherings as well.  And this Smoked Salmon  Blossom Appetizer is just want you needed to put on the menu.  It's easy to prepare, elegant, and super scrumptious!



For this Smoked Salmon Blossom Appetizer with Cucumber and Herbed Cream Cheese, I used crispy brioche toasts as the base.  (Click here to see the one I used.)  Then, topped with a spread of creamy and tangy herbed cream cheese, cover with a layer of refreshing and crunchy cucumber slices, and finally, the star of the show, a slice of flavorful and fatty smoked salmon rolled into a blossom.  The combined flavor is simply amazing and I love that it's like a beautiful garden on a plate.




It's really simple to prepare and here's the step-by-step pictorial and a few tips for your reference.

1) In a small bowl, stir the lemon juice, sour cream, and chopped dill with the cream cheese until well combined.  The key is to use room temperature or softened cream cheese.  That would make it a lot easier to mix all ingredients together.

2) Spread a thin layer of the herbed cream cheese on the each toast.  You can also use your favorite cracker as well.  Just make sure that you assemble these right before serving so the crackers won't get soggy.

3) Top the cream cheese with a few thinly slices of cucumber on top, let the cucumber slices to over-lay each other a little.  I used Persian Cucumbers for this recipe.  The skin of the cucumber is tender and edible; it's pretty much seedless and perfect for this recipe.  You can use a mandolin to thinly slice the cucumber, but I found that a sharp knife did a way better job.

4) Last but not least, roll the smoked salmon into the shape of a rose.  Simply pick up one end of the salmon and roll it tightly, starting from the center.  it'll form into a blossom easily.  Of course, you can garnish with a small spring of dill on the side as well.



I hope you'll give this beautiful appetizer a try.  I'm sure you and your guests will love it.  As they are so easy to prepare and so much fun to eat.  Until next time.  Please take care and enjoy the nice weather of Spring!

Blackberry Lime Mimosa

Mimosa is a cocktail drink composed of one part champagne (or sparkling wine) and one part citrus fruit juice, usually orange juice.  It is traditionally served in a tall champagne flute during brunch or to guests at weddings.  Today, I’m twisting and changing things up a bit.  As many of you know that I love having brunch at home, and a cocktail here and there.  This Blackberry Lime Mimosa is a great new taste to try if you’re feeling a little adventurous.



I started this cocktail with a good amount of fresh lime juice for the refreshing citrus flavor; then I muddled some blackberries along with fresh mint leaves for a little sweetness and freshness.  I couldn't help it but took a deep breath to take it all in.  The citrus, berries and mints smelled divine!  Then, I pour in a little simple syrup and shaken it well with some ice; next, I filled my champagne glasses half way with the blackberry lime mixture and top the glasses with some prosecco.  That’s what I usually have on hand (or I should say, available in the fridge so I don't sound like an alcoholic!  hahaha....).  Of course, you can use champagne as well.



This cocktail is slightly sweet and tart at the same time, very refreshing and perfect for Spring.  If you have a brunch to serve or gathering to host, this would make a great cocktail for your guests.  You can make the blackberry lime mixture ahead of time and simply pour the prosecco when your guests arrive.  This is a lovely recipe and I can see myself making it over and over again.  Do you have a favorite cocktail recipe to share?  What is your favorite ingredients to use in a cocktail (I love citrus)?  Leave me a comment below and let me know.  I can't wait to find out!  Cheers to Spring!





Please drink responsibly.  Health and General Disclaimers.

Basic Waffles Recipe…and Welcome to Our Home, Alice!

I finally gave in!  You might ask what have I given in to?  Well, as many of you know that I’m weak and softhearted when it comes to kitchen gadgets, photography props and my Kids; okay, and probably my Hubby, too (all in no particular order).  This time around, I gave in and got a waffle maker!  Well, I still can’t quite believe that I didn’t have a waffle maker until recently.  But ever since Alice (yes, sorry I can’t help it but to give the waffle maker a name, she’s a beauty!) arrived in my kitchen, I had been putting it/her to great use.  From these basic waffles, to chocolate ones, and waffle cookies, etc (I’ll be sharing the other two recipes with you in the near future).  Oh my, I’m so glad I took Alice home and didn’t hesitate a bit, okay, maybe just a tad.  But it’s totally worth it in the end.  



These basic waffles are light, crispy on the edges, airy, fluffy and tender on the inside.  The perfect waffle with a hint of vanilla aroma.  I love the subtle tanginess from the buttermilk which balance well with the sweet maple syrup. 




My Hubby loves his waffles in the more traditional way, which is served with a slice of soften butter and maple syrup (just like the one shown in the picture above).  I love it like that too but the full size waffle is a bit too big for me and the Kiddos.  So, I made them in smaller sizes as well and they were perfect portion for a light breakfast or an afternoon treat.   



I totally adore the smaller version as I can get more crispy edges for each waffle.  These basic waffles are a cinch to make, too.  Best of all, they can be stored and reheated really well.  I usually double the recipe and cook all the waffles at once.  The extra waffles can be stored in freezer-safe ziploc bags until you need them.  To reheat, simply pop one or two in the toaster oven until warmed up and crispy.  They are perfect when you’re in a rush to get breakfast on the table (and I always seem to be in a rush, especially in the morning!)



My Kids love their waffle with a little freshly whipped cream and strawberries slices.  I like this version just as much as the traditional one with butter and maple.  I highly recommend that you try both and decide which one you like better.  I bet it’ll be a tough decision for you to make too.  But hey, why just pick one when you can enjoy both, right?



I hope you enjoy today’s post and recipe.  Stay tuned for more yummy recipe and restaurant reviews in the near future.  Last but not least, thank you, Alice, for joining our family!  We love you!  And we will live happily ever after.  The End!






P.S.:  Click here to see the adorable pictures of Alice!