Momma's Fluffy Waffles and My Favorite Syrup

Last night my husband and I finished watching the last season of Deadwood.  It was a western on HBO that lasted 3 seasons, which was really unfortunate since it was nominated so many times.  HBO decided not renew after season 3 and it had left so many unanswered questions and the series finale was quite uneventful.  For all the heavy, heavy profanity and lack of clothing of some for some of the characters, it was a really good show.

These are the waffles my mom would always make for us growing up.  She had received the recipe through our public library when looking for a waffle recipe (back in the 90's). These are so light and fluffy and absolutely delicious.  I topped these with my favorite syrup, Coconut syrup.  I found it at The Sister's Cafe while I was looking for some French Toast recipes.  I fell in love and have been obsessed with coconut ever since.

Momma's Fluffy Waffles

2 Eggs, Separated

1 Cup Milk

3/4 Cup Water

1/2 Cup Oil

2 Cups Flour

4 tsp Baking Powder

1 Tbsp Sugar

1/2 tsp Salt

In a stand mixer, beat egg whites until stiff peaks form.  In a large bowl, whisk together flour, baking powder, sugar and salt.  Mix in egg yolks, milk, water and oil, until well combined.  Fold in egg whites.  Pour batter into waffle maker and cook according to manufacturer directions.

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Coconut Syrup

adapted from The Sister's Cafe

½ Cup Butter

¾ Cup Buttermilk

1 Cup Sugar

½ tsp Baking Soda

1 tsp Coconut Extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

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February 2011 Daring Bakers Challenge - Panna Cotta and Florentine Cookies

This month's Daring Bakers Challenge was hosted by Miss Mallory @ A Sofa in the Kitchen.  She decided to challenge us to make Giada's Vanilla Panna Cotta and Nestle Florentine Cookies.

This was the first time I participated in the Daring Bakers Challenge.  I was very, very nervous about making the panna cotta.  Not only have I never made panna cotta before but I've never even eaten before.  To make matters worse, I threw it together at last minute.  I wanted to make it for Valentine's Day, but piles of dishes sitting in my kitchen waiting to be cleaned made me put it off.

This was actually pretty easy to make.  I altered the recipe and came up with a Coconut Cream Cheese Panna Cotta.  It turned out pretty well other than struggling to get it to un-mold.   Mine is no where near as gorgeous as the others that have been posted but with panna cotta being fairly easy and not very time consuming I will definitely be making many different kinds.

Giada's Vanilla Panna Cotta 

my alterations are in purple

1 Cup Whole Milk - 1 Cup Coconut Milk

1 Tbsp Gelatin ( 1 packet)

3 Cup Heavy Whipping Cream

1/3 Cup Honey

1 Tbsp Sugar

Pinch of Salt

1/2 tsp Coconut Extract

4 oz Cream Cheese, Softened

 Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigetor for a few minutes before you start making the panna cotta). Let stand for 5 minutes to soften the gelatin.

 Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage). 

 Next, add the cream, honey, sugar, cream cheese, extract and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved and cream cheese is melted, 5-7 minutes.

Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.  Refrigerate at least 6 hours or overnight. Add garnishes and serve. 


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I seemed to have accidently deleted my photos of the Florentine cookies.  I actually struggled more with those than the panna cotta.  The dough turned out a little to wet and spread way too much.  Some were chewy, some turned out crispy.  They were good though.  They reminded me of Brandy Snaps.  I may not have my photos of them but here is one posted by Mallory.

Nestle Florentine Cookies

2/3 cup unsalted butter

2 cups quick oats

1 cup granulated sugar

2/3 cup flour

1/4 cup dark corn syrup

1/4 cup milk

1 tsp vanilla

pinch of salt

1 1/2 cups dark or milk chocolate

Preheat oven to 375 F (190 C) 

Prepare your baking sheet with silpat or parchment paper

 Melt butter in a medium saucepan, then remove from the heat.

 To the melted butter add oats, sugar,  flour, corn syrup, milk, vanilla, and salt. Mix well.

 Drop a tablespoon full, three inches apart, onto your prepared baking sheet. Flaten slighty with the back of your tablespoon, or use a spatula. 

Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets. 

While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).

 Peel the cookies from the silpat or parchment and place face down on a wire wrack set over a sheet of wax/parchment paper (to keep counters clean). Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end)cookie atop the chocolate. This recipe will make about 2 1/2 - 3 dozen sandwiched florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

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Coconut Pound Cake

Today is my birthday.  Quarter of a century so far.  I feel young, yet old at the same time.  Seems like yesterday I was a freshman in high school and now I am married with 3 children nearing 30. This is the cake I made for myself yesterday to celebrate Valentine's day and my birthday.  I seem to be the only person in house that likes coconut, which a-ok with me. I don't just like coconut...I love it...somewhat of an obsession.  I am constantly looking for things to add coconut extract to. 

This pound cake is very moist and the flavoring isn't overpowering. Most of the coconut flavor comes in through the icing, coconut cream cheese frosting.  My parents had a piece today when they came to visit and throughly enjoyed it.

Coconut Pound Cake

adapted from Mommy's Kitchen

1 Cup Butter, Softened

2 1/2 Cups Sugar

6 Large Eggs, Room Temperature

3 Cups Sifted Cake Flour ( A must here)

1 Cup Coconut Milk

1 tsp Vanilla Extract

1 tsp Coconut Extract

3/4 Cup Flaked, Sweetened Coconut

Frosting/Icing

4 oz Cream Cheese

4 Tbsp Coconut Milk

1 tsp Coconut Extract

1 Cup Powdered Sugar

Beat Butter until creamy, gradually add sugar.  Add eggs, one at a time, beating well.  Add vanilla and coconut extract and blend.  Add flour and coconut milk alternately, beginning and ending with flour.  Add shredded coconut.  Pour into a greased and floured Bundt cake pan and bake at 325 degrees F for 1 hour and 15 minutes.  Let cool in the pan for 5 minutes, then remove and cool completely on a cooling rack.

For the icing, mix together cream cheese, milk, extract and powdered sugar.  Add more powdered sugar or milk depending on the consistency you'd like.

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