Well, it’s that time of year again. The time when we reflect on the past year and our accomplishments… or lack there of. It’s also the time of year when we get to start with a clean slate. Break out those resolutions and give it a better shot this year.
I am no different than most. My resolutions include the standard: eat better, exercise more, try to be a nicer person… But I have a few that relate to this blog specifically that I want to share because I feel if I talk about them I am more likely to keep them.
Baker Bettie 2012 Resolutions!
#1: To simply keep blogging. This is probably my 4th attempt at blogging and I am determined to keep this one up. I am going to commit to at least 1 post a week in 2012. That’s 52 posts. Very doable.
#2: Try new recipes out of my new (well, new to me) cookbook. I love old cookbooks and my mother got me this one for Christmas. I have been reading many of the thousands (literally thousands) of recipes this week. There is something fascinating to me about old fashioned recipes and the way they are written. Like the person reading it already knows exactly how to make it and the recipe just there for support if needed. I am committing to 20 recipes out of this book.
#3: Get really comfortable with this camera. Pretty sweet huh?! It was a Christmas gift from the sweetest husband in the world. I love how he see’s me get passionate about something and then fully supports it. No doubts, even when I have them. Even though I already knew he is supporting my new found excitement in blogging, this was his way of saying loud and clear, “Here you go darling. I totally believe in you and support your new passion!”
Since I’m sure most of you have the same better eating resolutions as I do, why not go out with a bang on New Years Eve with this totally decadent breakfast or late night treat. Because I’m sure we will all be having egg white omelets and fruit on Sunday, right?
Have a safe and happy New Year everyone!
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 3 eggs, seperated
- 1¼ cups milk
- 5 tbsp melted butter
- 1 cup dark brown sugar
- ⅓ cup butter
- ⅓ cup heavy cream
- 1 tsp maple flavoring
- ½ cup water
- 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 and greased waffle iron, filling the iron only ⅔ full, and let it spread until the whole iron is covered.
- Cook until the waffle is puffed and golden-brown. Lift the waffle from the iron with a fork.
- 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.