my baby is 20!!!

Happy Birthday to my handsome, talented, kind, caring, loving, and wonderful son, Connor! I am so proud to be your mom and I absolutely adore you! (this sweet picture was taken last month at my Dad’s 80th birthday party by Sloane’s friend, professional photographer Robert Westerman.)

I woke up early to make Connor his birthday breakfast and thought, “My baby is no longer a teenager, I feel so old!”  But then I realized that I really don’t feel old at all! That is just something people say and then for some stupid reason you automatically say it to yourself.  What I actually feel is happy and proud to have raised two cute and innocent little children into such amazing adults – that doesn’t make me feel old – it makes me feel privileged and lucky.

Instead of the traditional homemade birthday dinner of his choice, Connor requested a birthday breakfast, specifically, waffles.  So I made two waffle varieties and served them with bacon, melon, and juice. Waffle #1 is red velvet, the recipe is below. Waffle #2 -banana waffles – will be posted tomorrow.

Before we get to the recipe, I want to share some “waffle tips” with you. This applies to waffles of all flavors, not just red velvet, and banana.

Tip #1: Do NOT overbeat the batter! It makes for tough waffles. Only stir the batter enough to thoroughly moisten the dry ingredients, little lumps are OK, they will cook away.

Tip #2:  The consistency of the batter should be similar to gravy, thick but still pourable.

Tip #3:  It may seem obvious, but always fully preheat your waffle iron. The batter will not rise if the iron is not HOT. Most waffle irons have lights to indicate when the iron is hot and ready to use.

Tip #4: It doesn’t matter if your recipe calls for it or not, always separate your eggs. Beating the egg whites to stiff (but not dry) peaks and then gently folding them into the batter at the end, is what guarantees a light and delicious waffle. Be sure to make this extra little effort!

Tip #5:  The ingredient list should always include a bit of oil or melted butter to help the waffle develop an outer crust, if you have a recipe that doesn’t include either, even add as little as 1  1/2 teaspoons vegetable or canola oil will do the trick.

Tip #6: Unless you are making a savory waffle, be sure to include at least a pinch of sugar and a dab of vanilla extract in the batter.  OK, you may want to leave out the vanilla for savory, but keep the sugar. They add that “extra special something” that makes a big difference.

Red Velvet Waffles

1  1/2 cups cake flour
1/4 cup unsweetened cocoa
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
3 eggs, separated
1 tablespoon red food coloring
1 teaspoon cider vinegar
1 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted and cooled slightly
1  1/2 cups buttermilk

1 cup heavy whipping cream
1 tablespoon powdered sugar
Warm maple syrup

Whisk together the flour, cocoa, sugar, salt, and baking powder into a large bowl.

In another bowl whisk together the egg yolks, food coloring, vinegar, vanilla, melted butter, and buttermilk.

Add the dry ingredients to the wet and mix until just combined, do not overmix, the batter should have small lumps.

Beat the egg whites until stiff, but not dry, and fold them into the batter with a spatula until just combined, again, do not overmix.

Preheat the waffle iron and oil lightly.

Pour a heaping 1/3 cup of the batter evenly onto the waffle iron, close and cook until steam no longer is rising from the iron or the indicator light goes off and the waffle is cooked through.

Transfer to a baking sheet and place in a low 200-degree oven to keep warm until all the waffles are made.

Meanwhile, beat the cream and powdered sugar together to soft peaks, and refrigerate until ready to serve.

Serve waffles topped with cold whipped cream and warm maple syrup.

Makes about eight 6-inch diameter waffles