Yeah, I’m cool 8) so I can totally pull off that post title.
I have missed you, ladies and gentleman! Today I said goodbye to my family and headed back to campus. It’s bittersweet because on the one hand, I’m pretty homesick. But it was also really great to see my friends again!
I just got back from seeing a hypnotist show with some of my friends. Unfortunately, none of us made it on stage, but it was totally worth it because the people who were on stage put on quite a show!! It’s amazing how effective this hypnotist was – he could tell when people were acting and yanked them off the stage. But then there were others that you just knew were in some sort of deep trance. He had them shakin’ their booty in a “Big Butts” contest, yelling and screaming at each other, and other completely CRAZY antics! It was a great way to start the year!
It’s shows like that which help make the transition back to school – or Bak2Skewl if you’re cool – much easier. Then again, I start class on Tuesday…gah!
So I’ll be back to regular blogging tomorrow but I wanted to show you what I ended up making Papa Bender to pay him back for all of the wonderful meals he made me!
First of all, thank you for all the wonderful suggestions. I know I haven’t responded to all of your comments yet, but they were all great! Because of the lack of time, I ended up going with a breakfast option: Light ‘n’ Crisp Belgian Waffles.
This is an incredible recipe that has been passed to me from Mama Bender. See, I told you she has one or two good ones up her sleeve! I haven’t made any “healthy” modifications so these aren’t exactly a go-to nutritional powerhouse, but they make a very nice Sunday Brunch!
Ingredients (yields 8 round waffles):
- 2 egg yolks
- 2 cups milk
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/3 cup oil
- 2 egg whites, stiffly beaten
Preheat waffle maker. Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium and mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over the griddle. Close the waffle maker and bake until golden, 2 1/2 – 3 minutes. Top with your favorites and serve hot.
Nutrition Information (per waffle):
- 236 calories
- 11g fat
- 28g carbohydrates
- 1g fiber
- 7g protein
I made my waffle a little smaller (so that my family could have the leftovers for another day) and turned it into a Waffle Tower via Sarah at Our Kitchen Adventures. I know, I know, it’s the second breakfast idea I’ve gotten from her this week. What can I say? Girl’s a breakfast genius!
Belgian waffle topped with a container of Oikos plain Greek yogurt and sliced bananas. Wow, this was yummy! I can’t wait to buy frozen waffles at the grocery store and experiment with different toppings!!
I hope that everyone had a wonderful weekend! I’m looking forward to catching up on your blogs and getting back to regular posting.