Wednesday, January 12, 2011

Malted Waffles

I love waffles and had a recipe that I used for years. The recipe called for cornmeal which gave this nice texture to the waffles. But now, I think I have found a new waffle recipe. These are so fantastic. The malt gives these a really yummy taste. They crisped right up in my new waffle iron. Next time I make these I am going to make a double batch as they do freeze well. In the mornings I just take it from the freezer and pop it in the toaster. Leggo my malted waffle fool!

Malted Waffles
Source: Baked Explorations
Yield: 8-10 waffles

2 cups flour
1 cup malt powder
2 T packed brown sugar
1 t baking soda
1 1/2 t baking powder
1/2 t salt
2 eggs, room temp
2 1/2 cups buttermilk
6 T unsalted butter, melted and cooled to room temp

Heat waffle iron.

Whisk together the dry ingredients in one bowl and the wet in another. Pour the wet into the dry and mix until just not over mix.

Pour onto waffle iron. I found I used 1 cup of batter for my large iron.

Sunday, January 9, 2011

Roasted Chicken and Focaccia Salad

This is a really easy and healthy lunch. The original recipe says that it takes 30 minutes to make. It took me about 5.

This is a great way to use up any leftover chicken and bread. I loved this warm salad.

Roasted Chicken and Focaccia Salad
Source: Better Homes and Garden
Yield: 2-3 servings

5 T olive oil
1/4 cup white wine vinegar
1 t Italian seasoning
1 t sugar
1/2 loaf focaccia, torn into chunks
2-3 cups roasted chicken
1/2 cup Greek olives, chopped
2 heads romaine lettuce
Whisk together 4 T of the oil, the vinegar, seasoning, and sugar. Set aside.

Tear lettuce into pieces and put into serving bowls.

Over medium high, heat the 1 T oil and then toss in the torn bread. Let toast for 5 minutes. Remove from pan.

To the same pan, add the dressing, chicken, and olives. Heat through and then add the bread. Put this ontop of the lettuce and have at it!

Thursday, January 6, 2011

Bittersweet Chocolate Truffles (and I'm back!)

Sweet Cheeks is back from hiatis!! And I am now Mommy Sweet Cheeks! My free time is super limited and mostly it is spend washing cloth diapers, trying to make a healthy supper for me and my husband, or laying on the couch trying to catch my breath. So posts will be a bit sparse for a bit but I have been taking pictures of the few things I've been making.

Normally for the holidays I make a wide array of candies. Obviously that didn't happen this year but I did get to try this great new recipe for truffles. These were a cinch to make and were delicious. I think they would be even better dipped in chocolate...think Lindt truffles...but I didn't have the time to dunk all of them. So I rolled them in walnuts, cocoa, coconut, and crushed candy canes.


Bittersweet Chocolate Truffles
Source: Who Wants Candy?
Yield: 2 dozen or so

8 oz bittersweet chocolate, chopped (use something high quality)
1 cup heavy cream
pinch of salt or sea salt
2 T unsalted butter, thinly sliced

Scald the cream and add to the chocolate. Stir until all the chocolate has melted. Add the salt and the butter one piece at a time until the mixture is very smooth. Set aside to cool to room temperature.

Whip the mixture until light in color. Set aside to harden.

Once it has hardened, scoop little balls onto parchment paper and tuck them into the fridge to get nice and firm. Then you can roll them in stuff or dip them in chocolate.