VANILLA GINGERBREAD WAFFLES

Sunday brunch is a thing around here. But waffles, the poor things, never get included in the menu. Here's how lazy I am sometimes: just the idea of dragging out the waffle iron and cleaning it afterward is tiring to me. Actually, I don't remember where our waffle iron came from, but it was a hand-me-down from somewhere. The hinges are completely gone, so you have to hold the raggedy thing together to keep the cord in, and it's plenty stained. Hm. Its old age makes my laziness more acceptable, right?

Well, either way, I decided it was time for the weary thing to go. Knowing well that I'm not going to buy a replacement - at least not in the foreseeable future - I got rid of the thing, but not before one last killer batch of waffles for Sunday brunch.

Thus I bring you the last batch of waffles this home will see for a long time: vanilla gingerbread. I gotta say, these waffles were so yummy that I was tempted to save my old iron's life, but I stayed strong and simply enjoyed every last bite of these.

Happy weekend. Hope you have a wonderful one. And if you're Sunday brunching, give these a try.

Vanilla Ginger Waffles 

2 cups all-purpose flour
1 teaspoons salt
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves

2 eggs
1 1/2 cups milk, warm
1/3 cup butter, melted
2 vanilla beans, scraped (can sub. 2 teaspoons vanilla extract)

In a large bowl, mix together dry ingredients and spices with a fork. Set aside. In a medium bowl, beat eggs. Stir in milk, butter, and vanilla. Stir wet ingredients into dry ingredients. Spoon batter into preheated waffle iron and cook until golden brown.

[HEALTHY] SNICKERDOODLE GREEK YOGURT DIP

It's happened again. Summer clothes are upon us, and I'm not ready! It's that winter-ish little layer of cuddly flub that I built up during hibernation. Actually to be honest, when spring first comes it never really matters how pale or flabby I am: At the start of warm weather, I'm always so happy to feel the sun on my shoulders that I don't care if my arms are toned up for a sundress.

But that wears off.

And the cuddly winter-ish flub has to go.

True to my springtime routine (though I'm a little late in getting to it this year), I have been eating well, working out more, and in general making healthier choices for my body. But we all have weaknesses...

I have a serious sweet tooth (as you can probably tell from all the baking I post about), and my husband really likes to keep ice cream in the freezer, which is BAD for me. In terms of something cold sweet to enjoy in warm weather (especially when Nate's eating ice cream next to me), this dip is one of my favorites.

It's loaded with protein (that can vary depending on the yogurt you choose). It's cold, creamy, and sweet. This recipe lasts me a few days - though if you're not careful it can be gone in one sitting :)

HEALTHY SNICKERDOODLE GREEK YOGURT DIP

12 oz. nonfat honey Greek yogurt
3 - 4 tablespoons creamy peanut butter (to your taste)
drizzle of honey (optional)
sprinkle of cinnamon

Stir together ingredients until smooth. Store in airtight container for 7 - 10 days.

BRAZILIAN LEMONADE

Happy weekend, dear reader! Happy, indeed. I'm so ready for it. This was a long work week for me, with a few added weeknight babysitting gigs scattered into the schedule. Each babysitting session was for a 2-year-old girl, each of them sweet and very snuggly, so I really, really can't complain. Two-year-old girls have a magical way of making late nights completely worth it.

As for the homefront, I got pretty much nothing accomplished this week. Not even in the kitchen.

So I'm sharing this recipe I made a couple weeks ago, on a hot, hot day when my mom was visiting. I'd actually never heard of Brazilian lemonade before, but it's a pretty special drink. Frothy, sweet, and cold. It hit the spot.



Brazilian lemonade is typically made with lime juice and sweetened condensed milk (no lemon), but it seems we still call it by the same name even when lemons are substituted. I chose to do a combination of lemons and limes - good choice, Alyssa. :)

While my mom was visiting, she and I stumbled across 10-cent lemons and managed to come home with at least 30 of them. We tried this Brazilian and then juiced the rest for regular lemonade - enough to last the whole week of her visit! You know, with some raspberry vodka added... :)

Brazilian Lemonade
makes 4 cups

1/2 cup lemon juice (3 - 4 medium lemons)
1/3 cup lime juice (2 - 3 limes)
3/4 cup sweetened condensed milk
3 cups cold water
pinch salt

Combine all ingredients in a blender and blend until smooth.  Will be frothy.
Serve over ice.