Who would have that my post in April would be the last until October? Well not me, because I had no idea that just a couple weeks after that post I would be a hired as a middle school teacher at the most incredible school I’ve ever known! Thus began a busy summer of tying up all kinds of lose ends and diving head first into lesson plans and curriculum guides. I’m having the time of my life and wouldn’t have it any other way!
This week I’m on Fall Break and have had been busy getting some new posts together: recipes, travels, and fair trade fashion. But first, these:
Peanut Butter Waffles with Cinnamon Honey Butter Topping
Yield: 4 large waffles
1 3/4 cups all purpose flour
1/4 cup corn starch
2 tablespoons sugar
1 tablespoon baking soda
1/4 teaspoon salt
1 teaspon of cinnamon
1 cup milk
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract, or vanilla bean paste (better than extract!)
3/4 cup peanut butter (more or less to taste; see note below regarding consistency)
A note about batter consistency: waffles are really forgiving. If your batter is a little to thick or a little too thin, chances are good it will still turn out just fine. If you ever feel like the consistency really is off though, gradually add in a little more flour if it’s too thin, or a little water or milk to thin it out if too thick.
-Combine dry ingredients in a medium-sized bowl and whisk thoroughly to distribute ingredients.
-Make a well in the middle of the dry ingredients and add milk, oil, eggs, vanilla, and peanut butter; stir to combine.
-Pour batter into waffle iron,
-Press till golden brown, and serve topped with cinnamon honey butter (recipe follows)
Cinnamon Honey Butter
1/2 stick sweet cream unsalted butter
1 /2 tablespoon of cinnamon
1 tablespoon of honey (I used the good stuff from We Three Beeks, made here in Birmingham, AL)
-Melt butter in a microwave-safe bowl
-Stir cinnamon and honey into melted butter