The internet is a funny place. It can make the world feel both very big and very small at the same time. In the almost 3 years this blog has been around, I’ve been fortunate enough to ‘meet’ many talented, kind people. One of these people is Melissa Coleman, aka ‘The Faux Martha’. I first came across Melissa a couple years ago, when I ordered one of her beautiful, handmade cowls. Our paths crossed again in ‘The Food Matters Project’. Admiring her eye for simplicity and design (and let’s face it, she bakes some amazing goodies too) I asked her to help me make this blog space beautiful, and as you can see, she did just that.
And now Melissa is about to become a mama for the first time. Her baby girl is due to make an appearance any day. To celebrate, a few of us are throwing her a virtual baby shower. If you follow Melissa’s blog, or even just her Instagram you know her love for breakfast foods and kitchen tips. In honor of that love, the theme for our baby shower is waffles and a tidbit of kitchen advice. My contribution, is a riff on Melissa’s own waffle recipe, a version my own boys love. Ever since their first Waffle House experience last summer, whenever we make waffles, the chocolate chip variety are requested. I often use whatever variety of chocolate chips I have on hand, but mini chips work very well.
My kitchen tip? Well, it has more to do with the meal at the end of the day, than breakfast. As fall approaches, so does soup season. There’s really nothing that adds as much flavor to a soup as homemade vegetable stock. Chopping and cutting up all those veggies can sound daunting, but my tip will make it a bit less time consuming. Using a large freezer ziploc bag, save left over vegetables from cooking….a pepper you won’t use before it’s over ripe, half a carrot that’s left from making a salad, part of an onion you don’t want to waste. When your bag is full, add some water and fresh herbs and you have all the makings of homemade vegetable stock.
Follow the links below to my fellow bloggers’ twists on one of Melissa’s favorite breakfast foods and kitchen tips, as we wish her well and celebrate her journey into motherhood. Enjoy!
- Makes about 5 large waffles
- 1 1/2 cup whole wheat pastry flour
- 2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoon granulated sugar
- 1/3 cup unsalted butter, melted
- 1 1/2 cup milk
- 1 tablespoon ground flaxseed + 3 tablespoons warm water (equivalent of 1 large egg)
- 2 tablespoons orange juice, fresh (approximately half an orange)
- 1 teaspoon vanilla extract
- Chocolate chips
- In a food processor, blender or by hand, whip the flaxseed and warm water together until it reaches a thick and creamy egg yolk consistency.
- Add flax mixture to the melted butter, milk, orange juice and vanilla.
- In a large bowl, mix dry ingredients.
- Combine wet and dry ingredients.
- Stir until just combined. Be careful not to over stir waffle batter, some small lumps will remain.
- Spoon 1/3 cup batter onto heated waffle iron.
- Sprinkle waffle batter with chocolate chips.
- Close lid and bake until golden brown.
- Serve immediately with slightly warmed, 100% maple syrup, or keep warm in preheated, 250 degree oven until ready to serve.