This recipe is ridiculously easy. All you need is a microwave, but you can use a stove top too.
I want you to picture your favorite breakfast. You’re about to realize everything you believe to be amazing is sub-par
Okay maybe I’m incredibly over-hyping this, but it’s really good and really easy to make.
1/2 cup old-fashioned rolled oats
1 cup almond milk* (or regular milk)
1 apple, peeled and diced (you don’t have to peel if you don’t have time)
Handful of chopped walnuts, however many you want
A sprinkle of ground cinnamon
Grab a medium sized bowl. Combine oats and milk and stir.
Microwave for 2 1/2 – 3 minutes, being careful to make sure the milk doesn’t bubble over. Stir after each minute if this is an issue.
Afterwards, add the apples, walnuts and cinnamon. Let sit for a minute before stirring in.
Mix it all up and enjoy! It it’s not sweet enough, add a little bit or honey or sugar. You shouldn’t have to though, it’s delicious!
You don’t have to use almond milk, but I’d recommend it. Almond milk stays better for longer in the fridge. If you aren’t an avid milk drinker, this can really help you save money and reduce waste!
Whether it’s whole wheat or white whole wheat flour, you are going to have to be careful while using it when baking.
This flour is tricky and sticky. If you are making a batter, ensure that you DO NOT OVERMIX. The best way to make certain you don’t is to only mix until you can’t see any loose flour. If its all blended, STOP. I avoid using a hand or stand mixer. Use that “I LIFT” arm strength and mix it by hand.
What will overmixing do?
If you overmix your batter, whatever is being made will be edible…. it just won’t be that good. The product will be stiff and without fluffiness. It may be too dense, especially in the case of bread.
My main goal in life is to be like Bilbo Baggins: Break out of my comfort zone and anxiety prone family to go on an adventure. Also, how can you enjoy any journey without second breakfast, brunch, and lunch? Whenever I go out, I keep that in mind. Half the fun of traveling is eating.
Although many of the restaurants I love are not very far away, I usually make a day trip when I visit them. Baltimore is much more fun if you’re going for both brunch and baseball. The PLACE TO GO, always, is the Iron Rooster.
Rustic, original, and just a tad bit hipster, the Iron Rooster stands as one of my favorite brunch places. This restaurant serves breakfast all day, with lunch and dinner options that are out-shined by homemade poptarts and BLT & E sandwiches. As I write this, I’m drooling thinking about all the things I have yet to try on the menu. Trust me, I would have already eaten my way through this place if it were closer to home. There are currently two locations; one in Annapolis, the other in Baltimore. Both are a bit of a drive for me, and a wait for everyone, but it’s always worth it.
If you appreciate quality food, you’ll love this place. I promise brunch isn’t just for people who think they’re posh. A nice plate of breakfast tacos or chicken n’ waffles is so satisfying at noon for ANYONE. There’s no snobery at this place either. The atmosphere is laid back and welcoming; and so are the prices. A delicious meal here costs a little more than a meal at your most mediocre Panera or sandwich place.
If you’re in Maryland, or live here, take a trip to Annapolis and look for the Iron Rooster near the harbor. It’ll seem like a hole in the wall, but you’ll never forget it. You can always stop by in Baltimore before an O’s or Ravens game. Just get there early; there’s a reason you have to wait an hour! Everyone else had the same great idea.
My personal recommendations :
Mixed Berry (my favorite), Dulce de Leche, or the Apple Pie
BLT&E Sandwich (Fried green tomato. Enough said)
Breakfast Tacos (Pork belly, even better than regular bacon)
Today was my grandma’s birthday, a day after my father’s. I can’t imagine giving birth a day before my own birthday. She’s an incredible woman who deserves a lot more credit than she’s given. I’m not talking about giving her lots of gifts and presents. Actions and choices speak much louder than objects and words. Food does too.
I decided to cook Farmor my Norwegian Waffles for brunch and set up a nice table for us to simply enjoy our time together. With fresh fruits, jam, and honey, I don’t know if anything could have made this afternoon better. I must say, they were the best damn waffles I’ve ever made. Not to be cliche, but who cares, they were made with love!
You may be thinking right now, “Seriously? Do you really need to clarify how to make one of the easiest things in the world?” Yes, yes I do.
Why must I do this?
You probably suck at making eggs, and you don’t even know it. It’s kind of like realizing after eleven years that you named your male hamster Gloria because your parents were too polite to tell you she wasn’t actually a she (rock on Gloria, who cares). I’m not that polite though when it comes
to this. It’s too easy for you to fuck up. If you like plain, and you want to do it your way, why are the hell are you here?! Make your average eggs! To everyone else, listen to me, and make them right. You’ll never go back to rubbery, tasteless, disgustingly average eggs.
I’m going to give you options. Eggs don’t have to have only salt and pepper after they’ve already been cooked. You can spice them up! Take these other tips to heart as well.
Get some real butter, no margarine. No offense if you like it, but it’s ABSOLUTELY awful when you cook eggs.
Put the butter actually IN with the eggs before you cook them. Just cut the butter into little chunks and mix it into the raw egg.
SOUR CREAM, the secret (or creme fraiche) to the best eggs. When your eggs are about halfway cooked, with some raw, liquidy egg left, take the pan off the burner and add a spoonful of sour cream or creme fraiche. Mix it up and then put it back on the burner to continue to cook.
Creme fraiche is expensive BUT IT’S SO GOOD. JUST TRY IT ONCE. You’ll never regret it
If you’ve browned them, you’ve gone too damn far. There’s no turning back; I’m sorry for your loss.
Use a saucepan to cook them instead of a frying pan. You can mix them much more easily this way.
Grab a rubber spatula and use that to continually mix while cooking.
Before you cook them, add herbs and spices to the raw eggs. Below I’ve listed some of my favorite combinations.
For each egg you cook, I recommend 1/8 tsp as your standard for each herb or spice
I can guarantee if you try adding flavor to your eggs before cooking them, every time you go out to breakfast you’ll be asking the chef for special eggs like a posh badass.
salt + pepper + paprika in equal quantities
salt + chili powder + cumin with less cumin
tarragon + sage + salt + extra pepper
red pepper flakes + oregano + salt + pepper
curry powder (1/4 tsp per egg) + salt + pepper (both 1/8 tsp per egg)
salt + cayenne + a pinch of nutmeg
Try your own! Get out there and experiment with your eggs…. okay not in that way. Come on, you know what I mean.
Do you want to feel like it’s Saturday morning, every morning? If you said no, who the hell are you and what planet are you from? (Obviously not earth, and definitely not Gallifrey)
There’s a story behind these, but if you’re like 99% of the population, you won’t read it for more than 2 minutes. Scroll down to the recipe and make that shit.
OTHERWISE, READ ON!
This recipe is in honor of one of the best women in the world.
What do you call your grandmother? Nana, Mum, Nini, Gran, Abuela, Grammy, the one who gives me stuff my parents won’t, the list just goes on. I have nothing but fond memories of both my grandmothers. They’re beautiful, strong women in their own ways. My grandmother on my father’s side, Farmor, is easily the most sensible person I have ever known. Her actual name is Kari, but Farmor means “father’s mother” in Norwegian. People are continually baffled when I yell for her in the grocery store. “Why is that delirious girl yelling for a farmer?” You get used to it.
I don’t want to start a riot by saying either one of my grandma’s has better taste than the other, but Farmor is pretty spot on about… well about everything. From her hair to her shoes, her artwork to her kitchen, I can’t begin to tell you how much I admire her style. Everything around her seems so striking, but modest. Simple and minimalistic, that’s the Norwegian way, especially in terms of food. Farmor’s baking and breakfast dishes are to die for. However, I will admit, boiled potatoes and cod is a meal a little too bland for me.
When I told Farmor I would be making Norwegian waffles, I heard the excitement in her voice. The enthusiasm had nothing to do with me actually cooking them. This recipe is super easy. She was most excited because she had a heart shaped waffle iron that is traditionally used for this dish (Farmor is an avid and scary good bargain shopper, but that’s a story for another day).
You don’t have to use a heart shaped waffle iron to fall in love with this recipe (but it’s a nice added touch). It’s straightforward. My family loves to top these off with jam, cinnamon and sugar, or honey, but you can put on top whatever the hell tickles your fancy. I recommend blackberry jam; it’s too damn good.
1 ¾ cup all purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 eggs, room temperature
2 tablespoons white, granulated sugar
3 tablespoons melted butter plus a bit extra for the waffle iron
1 ½ cup whole milk*, room temperature
zest of one orange
1 tablespoon fresh orange juice
2 teaspoons vanilla extract
Preheat waffle iron (seriously recommend a smaller, thinner iron for this recipe).
In a large bowl, combine flour, baking powder, and salt (It sounds silly, but add them exactly in this order. Note as to why at the bottom). Whisk together; set aside
Grab a medium bowl to beat both the eggs and sugar together in. The mix should be fluffy and airy before continuing.
Now, add the butter and milk to the wet ingredients. Continue mixing for another 20-30 seconds.
Zest the fresh, delicious smelling orange; then, squash it like it dumped you on Valentines Day… Get at least a tablespoon of juice. Add this and 2 teaspoons of vanilla extract to the wet ingredients.
Only slightly mix the wet ingredients.Slowly pour into dry ingredients while mixing. Ensure the dry ingredients and wet ingredients are fully combined in a beautiful, orgasmic batter.
Grease your waffle iron with a basting brush and some butter (you can use the spray, but why would you want to make me and the ozone cry?)
Scoop about ½ cup of the batter into your waffle iron.
Cook for about 4-5 minutes or until a light golden brown. When you take them off the iron, cover them with a paper towel to ensure they are soft.
Serve them fresh with jam, honey, maple syrup, fresh fruit, or whatever you want.
You can use 2% or skim milk, but I recommend the whole milk. I think it tastes better, and the texture of the waffles feels more like a pillow, as opposed to a piece of paper.
The reason I say to add the flour first is because you do not want the baking powder or salt being clumped together at the bottom of the bowl. It’s easier to whisk these ingredients in at the top of the flour mix, rather than the bottom! If you don’t do this, as I know from experience, you may bite into your delicious ass waffles and get a mouthful of baking powder or salt. Remember this whenever you bake!!!
I probably ate at least 5 whole waffles while making this recipe. The sacrifices I make for you are fearless…..