she and whim

VAFFLOR

It’s that time of year again! Today is Swedish Waffle Day!!

We tried a new Swedish Waffle recipe that I found online, but it didn’t turn out. From what I gathered, Scandinavians use a different – and way cute! – heart waffle iron that I hope to own one day. The recipe was just too watery for my plain, deeper American waffle iron. So I jumped back online and found this recipe, tweaked what I previously made to salvage my batter, and Swedish Waffle Day was saved! But let’s be real, it’s hard to go wrong with a waffle when it’s drenched in maple syrup. :)

We also had mango ginger smoothies, and Han says Hi.

 

waffleday2013

 

SMOOTHIES:

1 bag frozen mango

3/4″ fresh ginger cut into small pieces

Fill blender half way with almond milk

Fill the rest with orange juice

Flip the switch!

 

P.S. And here’s last year’s waffle recipe. ENJOY!!

 

 

 

TREATS

Fall is here! And with the new season and holidays approaching, I am again trying to think of new, easy, kid-friendly treats we can make and ALL eat. (Remember that Spark has loads of food allergies, and dear dad has Celiac.) My little gal also had a friend coming to play today, and I was racking my brain on something fun to make for snack time! And then the heavens parted, and I remembered a childhood favorite that my mom would make – fried flour tortilla quarters covered in cinnamon and sugar… and thankfully Spark and Sam can eat corn tortillas! I threw in some cookie cutters and now we have a fun new treat we all can enjoy.

 

 

To make, all you need is:

> flour tortillas (I love how the flour tortillas puff into 3D when fried), or corn if you’re allergic/intolorant (they’re flatter and crisper, like a chip – but still yummy!)

> oil for frying

> cinnamon and sugar

> cookie cutters

 

Use the cookie cutters to cut out tortilla shapes (the younger ones needed a little help cutting all the way through).

 

 

In a pot or dutch oven, fry the shapes on both sides. (I fried the corn tortillas before the flour, just to be allergy safe.)

 

 

Using tongs, remove and place on a paper towel covered plate, then immediately coat with cinnamon and sugar.

 

 

And devour!!! (bwah-ha-ha!)

 

 

And if you’re a grown up, brew some magic bean with these tasties and your already fantastic fall day just got even better ;)

 

 

ALLERGY

Guess who’s not allergic to corn and peanuts anymore!! I was completely ecstatic when I got the results in the mail! AND, his remaining allergies to milk, wheat, oats, rye and eggs have gone down some too – it was severe and now it’s just bad. Boy, was results day a happy day!! So, to celebrate the great news I’ve attached a recipe card for these allergy-free muffins. I make up his recipes since he’s allergic to so many things. This muffin recipe has been baked and tweaked loads of times and is the best version to date. :)

 

 

The recipe is wheat-free, and free of flours that have similar proteins to wheat. Spark isn’t gluten intolerant, but allergic to the wheat protein. But if you are gluten intolerant, this recipe is gluten-free too! It’s also dairy-free, soy-free, egg-free, and peanut-free. And I like it because it has a veggie (pumpkin) and fruit (applesauce – which was added recently, when he out grew his apple allergy.) Also, please note that the brand of “butter” spread is not Smart Balance, but Earth Balance.

 

 

The PDF has 2 copies of the recipe, just because there was space – maybe you could pass one along to a friend? Print one page, flip the paper and print again, and trim – so the recipe card is printed front and back. (See this post for specific paper used and trimming instructions.)

 

 

If you or someone you love has food allergies, I truly hope this recipe helps! :)

 

 

{design © claire sneau : for personal use only}

 

WAFFLE

Swedish Wafle Day is almost here! This Saturday, March 25th!! Yes, it’s a real reason to make waffles! :) And here is our favorite swedish waffle recipes from our 1947 swedish cookbook (given to me by my great friend, Candy)…

 

 

CRISP CREAM WAFFLES

1 1/3 cups flour

1/2 cup water

1 3/4 cups heavy cream

3 tablespoons melted butter

Beat cream stiff. Sift in flour, add cold water and stir until well blended. Then carefully stir in melted butter. Heat waffle iron slowly; brush generously with butter. Pour in a few tablespoons of batter and bake until golden. Place on rack to keep crisp. Serve with coffee or as a dessert with jam and sugar. (We have ours with real maple syrup.)

 

And for my sweet one with allergies and my gluten and lactose intolerant hub – it’s Van’s gluten-free waffles – yum! Am I so thankful for them (the waffles and my guys)!

 

Happy Swedish Waffle Day!

 

 

YUMMIES

Maybe I’m alone, but when I want to remake a yum recipe, it’s a pain to go find it in all my cookbooks and cooking magazines. And sometimes I flip through my cookbooks and find one I completely forgot about. I’ve bookmarked, torn out, and copied recipes elsewhere, but that took loads of time and wasn’t very organized. Does that happen to you?

But then I had an idea for this recipe finder where I can scribble down the recipe name, location, page, and some notes! Now I have a quick reference to find those great recipes my family keeps wondering if I’ll ever make again ;)

 

The header is blank so you can categorize however you’d like. Maybe a “chocolate” category is better than just “desserts”!

 

 

I printed on bright white, smooth, 80# cover (card stock) and used my round corner punch after printing. You can also paperclip your various pages, or punch a hole and use a post screw to keep them all together.

 

 

I hope this helps you get those “nummies” (as my youngest calls it) whipped up and on the table!

 

Let me know how it works out for you, or if you have any suggestions. :)

 

 

 

{design © claire sneau : for personal use only}

 

 

wife + four littles =
creating, michief,
yummies, parties,
wisdom, wonder,
outdoors, ruckus,
and...
whatever other
whims we conjour.