Sift the cake flour with the baking powder into a large bowl. Add the salt and mix. Beat the egg yolks until they are light and lemon-colored and combine them with the milk and melted butter. Blend thoroughly and add to the dry ingredients, beating briskly. Beat egg whites to stiff peaks, but not dry, and gently fold them into the mixture. Pour the batter from a pitcher or a ladle onto a heated waffle iron, filling the iron only 2/3 full, and let it spread until the whole iron is covered. Cook until the waffle is puffed and golden-brown. Life the waffle from the iron with a fork.
For the Maple Butterscotch Syrup
1 cup dark brown sugar
1/3 cup butter
1/3 cup heavy cream
1 tsp maple flavoring
1/2 cup water
In a saucepan over medium high heat, mix dark brown sugar, butter, cream, and maple flavoring. Bring to a boil for 5 minutes without stirring. Remove the sauce from the heat and add the water, beating for 30 seconds. Serve warm.
I cooked steel cut oats in 1 1/2 cups of unsweetened almond milk with a splash of vanilla extract and a tablespoon of truvia. After 20 min I put in 2 splashes of lemon juice and sprinkled in poppyseeds. Cooked 10 more minutes and topped with shaved almonds. It’s delicious!
Nothing beats freshly baked bread on a cold winter’s day. Rosemary Parmesan Focaccia, the new post is up on the site. Learn how to make it by clicking here or by clicking on the image. Photographed step-by-step to make it easier for you.
3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)
1 tablespoon finely chopped garlic (from about 5 medium cloves)
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
3 pounds bone-in, skin-on chicken thighs, drumsticks, or breasts, or a combination of all three
Place everything except the chicken in a 13-by-9-inch broiler-proof baking dish and whisk to combine.
Lay the chicken in a single layer in the marinade and turn to coat. Cover, refrigerate, and marinate at least 12 hours and up to 24 hours, turning the chicken at least once during the marinating time.
Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. Meanwhile, heat the oven to 475°F and arrange a rack in the middle.
Turn all the chicken pieces skin-side up in the dish (if you’re using drumsticks, just turn to recoat them in the marinade). Bake until the chicken is starting to turn a dark brown color, about 40 minutes.
Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more. Serve with the sauce on the side.