Well, we made it through Lent, muffins, with nary a piece of chocolate for 40 days. SUCCESS!!
PS. Obviously that's a lie. But we did NOT eat anything that was >51.4% chocolate, therefore not chocolate. We reserved that special indulgence for Easter when we went full-throttle, all-you-can-eat, bottomless-pit chocolate gorging insanity. We never want to eat chocolate again. Barf.
So avoiding our typical chocolate-dipped almond biscotti for breakfast, what were we supposed to eat Easter Monday (which should TOTALLY be a holiday in the US like it is in England, we can't be the only crazies suffering from major chocolate hangover) after consuming our collective body weight in Cadbury Mini-Eggs...er, and some Cadbury Creme Eggs, Organic Chocolate something, Chocolate Chip Pancakes and a Mocha?!?!
STRESS!!! DECISIONS ARE THE WORST.
Our pals at Bon Appetit came through in the end with a recipe for Ham & Cheese Waffles drizzled with maple syrup and a healthy (read: not healthy healthy, large healthy) pat of melty butter.
We got to use our fabulous new waffle maker, include cheese in our breakfast routine (second only to chocolate) and get our sugar kicks from the maple syrup.
Stay tuned next Lenten season 2013 when we give up our obsession with Ham & Cheese waffles for 40 whole days and come up with recipes that don't involve anything >51.4% ham or cheese.
Ham & Cheese Waffles
Makes 12 waffles
Adapted from Bon Appetit
1 3/4 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large egg whites
3 large egg yolks
1 cup (2 sticks) melted butter
1 cup buttermilk
3/4 cup soda water
nonstick vegetable oil spray
1/2 cup sliced (deli) ham, cut into thin strips or pieces
1/2 cup shredded sharp white cheddar cheese (or your choice of cheese)
Preheat oven to 300° Fahrenheit. Heat waffle iron until very hot.
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. In a separate, medium bowl, whisk the egg yolks, melted butter, buttermilk, and soda water; gradually whisk into dry ingredients. Fold in egg whites.
Coat waffle iron with nonstick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary depending on your machine, we found a 1/4 cup to be about right for each waffle square). Scatter bits of ham and cheese over each waffle. Cook until golden brown and cooked through. Pop the cooked waffles out (we actually used a bamboo skewer to help get into the tight, deep waffle spaces) and transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.