Skip to main content

waffles

I made these waffles for my boyfriend on our anniversary, and I think it’s safe to say he isn’t going anywhere lol. They are absolutely divine. Grilled peaches adorn a tender, crisp, fluffy-yet-kinda-custardy waffle, followed by a sweet blueberry maple syrup that just seals the deal. Sign yourself up!
                                            grilledpeachesncreamwaffles2
I know it’s been a long time since I’ve posted a recipe, and I have valid reasons or that — but who cares about those. Let’s just enjoy this, shall we? If you don’t know anything about me, just know that I adore comfort food — food made with love. It just tastes better. Also know that I love breakfast/brunch. Lastly, know all about my love affair with waffles. They’re sinful, delicious fluffy vehicles for butter, syrup and other goodies. 
If you don’t own a waffle iron, I suggest you get yourself one ASAP. They’re awesome to have, and necessary for this recipe. If you don’t have a belgian waffle maker, no big deal! Just use whatever kind of waffle iron you have. I don’t think the waffle police are gonna come banging on your door, it’s not that serious — just know you’ll have more batter leftover. Oh, and can we talk about that blueberry maple syrup?? Listen, it’s one of those things you’ll find yourself making over and over, and with different berries. You can do this with raspberries, blackberries, you name it. It keeps well in the fridge for a while too. As far as grilling the peaches go, I used a grill-pan. I also left the skins on the peaches, but you can totally remove them if you’d like — it’s up to you. Make sure your peaches aren’t too mushy, they should be ripe yet firm. I garnished my finish plate with raspberries as well, just because I had them (and they’re gorgeous and yummy). We smashed this plate, and then smashed each other later. Yeah, it’s one of “those” dishes

Comments

Popular posts from this blog

Turkey Pot Pie

Comfort foods are my favorite part of the Fall/Winter seasons. You kinda have this excuse to curl up in front of the fire with a bowl of something that was prepared by hand and cooked all day. It’s the perfect time of the year for meals like this. We all grew up on some form of pot-pie, most of us bursting our pot-pie cherries by eating a flavorless frozen version. I admittedly hated those pies, but made sure I ate the crust. That was really the only decent part of the pie, if that. Now that I’m an adult, I prefer my pot-pies to be creamy but not super thick and gloppy, like the frozen ones some of us grew up on. I like to be able to experience the texture of each vegetable in every bite. I hate potatoes that fall apart into a mealy mess, so I used Yukon Gold’s. They’re perfect for this recipe, so make sure you use them. I am a huge fan of the top and bottom crust, but not for whole pies. If I’m making a large pie — which I did here — I much prefer a top crust, only. That way I don’t h...

Pineapple Salsa

Yea…I do realize that it’s no longer summer, but when I have a craving for something…then I have to have it. I wanted a fresh, cool, sweet yet spicy burst of summer despite it being “ugg season”… This is delicious. It’s a very basic fruit salsa recipe that you can alter to make your own. You can add additional fruits if you want, different peppers, beans — anything you want. Make sure you use a red onion though, don’t use any other kind because it won’t taste right. Fruit salsas are excellent over savory meats such as chicken or steak, but they’re even better on seafood. This baby here provides you with freshness, brightness, sweetness and heat. I used 2 very tiny Serrano peppers for this recipe, and I left some of the seeds from one in and removed the rest. I wanted a balanced heat, one that would compliment the natural sweetness of the fruit. I didn’t see any whole pineapple’s at Whole Foods today, but they did have these cup size “to go” packets of fresh pineapple an...

Bourbon French Toast

Decadence. Pure decadence. This is a recipe for adults, but you’re more than welcome to leave the bourbon out of this recipe if you’re sensitive to alcohol, or feeding kids. This french toast is flavored with sweet vanilla, cinnamon and is spiked with bourbon, making it perfect for breakfast, brunch, lunch or dinner. It’s your party. I used challah bread, which is an egg bread and super rich and creamy in texture. It soaks up the custard wonderfully, and after being baked off for a good 15 minutes in the oven, you’re ensured it’s all the way cooked thru. You don’t have to use challah bread either, but I suggest giving it a try at least once in your life. It’s pretty awesome for rich french toast recipes. I bought my loaf fresh, so I had to dry it out in the oven for about 20 minutes in a 300 degree oven while prepping. Even after drying it out a bit, it was still incredibly moist. I let it soak about 10 seconds per side, until saturated but not soggy and falling apart. Again, just m...