whole wheat waffles

I've been on a waffle kick lately. It began two weeks ago when I spotted whole wheat waffles on a Men's Health list of foods for fat loss. These waffles are hearty and crunchy and sweet. Pure maple syrup is a must. And while Men's Health probably doesn't sanction butter as a topping, I certainly do! Recipe below. 

recipe

• 1 1/2 cups whole wheat flour
• 3 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 4 tbsp unsalted butter, melted and cooled
• 1 tsp pure maple syrup
• 2 eggs, separated 
• 1 1/2 cups whole milk

1. Coat the inside of a waffle iron with nonstick cooking spray or a neutral cooking oil. Turn on waffle iron and allow it to heat while you make the batter.
2. Whisk together the flour, sugar, baking powder and salt in a batter bowl.
3. Beat the egg yolks until smooth and then stir into the milk and maple syrup. 
4. In a seperate bowl or in the bowl of a stand mixer, beat the egg whites until shiny and stiff. Set aside. You will add them at the very end.
5. Pour the egg yolk/milk into the dry ingredients. Stir until well-combined, then stir in the cooled melted butter.
6. Gently fold in the egg whites. It's fine to have a few small lumps of egg whites in the batter.
7. Pour a half cup of batter onto the hot waffle iron. The device should have a light that changes color when the waffle is done - about 60-90 seconds. Cook until brown and crunchy. Serve immediately with pure maple syrup and toppings of your choice.

If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I'd love to see your culinary creations!

mixed berry pie

Pie, or "bread and fruit" if you're having it for breakfast, is the dessert I could eat every day for the rest of my life. I love the harmony of pastry dough and fruit and sugar and the powerful fragrance it radiates while baking. 

Pie conjures up fond memories of summertime in Colorado where my mother still churns out her near-mythical pies using fresh ingredients from the garden, like gooseberries and strawberries and rhubarb. If you're wondering which kind of pie is my favorite, well, that's like asking me to name my favorite Black Mirror episode - each one is so unique and delightful in it's own way that it's hard to pick a favorite. But mixed berry is definitely at the top of the list!

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The pie crust comes from my great grandmother Thor's recipe box, and the filling includes a medley of strawberries, blueberries, blackberries and red raspberries. Recipe makes two double pie crusts. Serves 4 (yeah, right). Enjoy!

recipe 

for the pie crust:

• 3 cups all-purpose flour
• 1 tsp salt
• 3 tbsp sugar
• 1 1/2 cup chilled vegetable shortening
• 1 egg
• 1 tsp white vinegar
• 5 tbsp ice cold water

for the pie filling:

• 5 cups mixed berries 
• 2 3/4 tbsp quick-cooking tapioca
• 1 cup sugar
• 1 to 2 tbsp unsalted butter

1. Mix together the flour, salt and sugar.
2. Cut in the vegetable shortening and continue mixing until the dough forms pea-sized clumps.
3. In a separate bowl, beat the egg and then add the ice water and vinegar. Mix to combine. Add to the dry ingredients.
4. Mix the dough lightly with a fork to combine the dry and wet ingredients.
5. Turn out onto a lightly-floured work surface and knead the dough a couple of times. Divide into four equal parts.
6. Smush down each of the four portions into a 1-inch thick disk. Wrap each disk in plastic wrap and put in refrigerator for at least 30 minutes to firm up the butter. You can refrigerate the dough for up to two days. Proceed with step 7 when ready to make the pie.
7. Preheat the oven to 450°.
8. To make the pie filling, mix together the tapioca and sugar and blend until smooth. Stir the mixture into the berries and allow to sit for 15 minutes.
9. Roll out one disk of pie dough into a circle about 1 1/2 inches larger than the diameter of the pie tin. Drape the dough over the pie tin, pushing the dough against the sides and bottom of the tin.
10. Pour in the berry mixture. Dot with the butter. 
11. Roll out the second disk and drape it over the pie. Remove excess dough and use a fork or your fingers to create a decorative trim. Use a knife to carve a decorative pattern or shape on top of the pie. This method is my usual go-to because it's easier than the fancy-ass pie lattice I did for this photoshoot.
12. Bake the pie in a 450° oven for 10 minutes, then reduce the heat to 350° and bake for about 40 to 45 minutes, or until the top has achieved a golden brown and the berry mixture is bubbling gently.

If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I'd love to see your culinary creations!