Grab a waffle with a view.
Take a deep breath and come sit on top of this mountain with me, will you?
If you are like our family, presents are starting to pile up, demanding to be wrapped for Christmas. As grand kids and in-laws join our family of 7, my list is expanding.
In the midst of this year's December hustle do you feel as if you are getting buried under a huge pile of "must-do- nexts"?
In Norway, women used to meticulously clean their cupboards and drawers before baking 7 kinds of cookies, yeast rolls and raisin bread.
If you think I joined that tradition you are sorely mistaken. (My mother can testify to this..)
In the American culture I live in my chores look different.
I admit to spending hours online searching for the perfect gift while an undercurrent of anxiety pulsed because I wondered whether it would please the person or not.
Are you like many of us, darting from functions and parties to the next errand? If so, I invite you to come and sit a spell. And while we take a breather, let's pray:
Lord, please dig us out from any piles that are crushing us.
Please restore our sanity and serenity.
Please order our priorities.
Thank you for being Emmanuel, God-with-us.
So here friend: sip that coffee and munch on a heart-shaped, Norwegian waffle with homemade raspberry jam and dollop of cream.
Here is a recipe. The iron must be heart shaped and able to cook this delicacy thin.
1 large egg
3/4 cup whole milk
1/4 cup Greek yogurt
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch sea salt
1/4 cup unsalted butter – melted
unsalted butter – additional (about 1 tablespoon), for the waffle iron
In a medium bowl, beat the egg. Beat in the milk, yogurt and vanilla. Set aside.
In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Make a well in the dry ingredients, and slowly pour in the wet ingredients while whisking it so it just comes together. Pour in the melted butter. Whisk everything together until it is smooth, being careful not to over mix. Allow to sit for 10 minutes.
In the meantime, heat up your waffle iron. When you are ready, make sure your waffle iron is fully hot. Lightly brush the bottom and top with melted butter. Gently scoop on the waffle batter, so it just covers the surface of the waffle iron. For my waffle iron, it about 1/4 cup of batter per waffle.
Close the lid and hold it down for about 30 seconds (I find this helps the waffle batter spread evenly). Cook each waffle for several minutes. Repeat until all the batter is used.
Serve immediately. The waffles will go soggy if you wait to eat them. Still delicious, but not as amazing.
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