So, last weekend I woke up in a reminiscent mood and was thinking about this awesome waffle hut my roommate and I used to go to in Portland all the time. At Flavour Spot, you can get all sorts of crazy toppings on your waffles: nutella, bacon, powdered sugar, all sorts of goodies. They fold them up and the toppings get all ooey and gooey and delicious. They say something about being the original Dutch Taco Shop or something. Great, Now I was craving waffles.
After some digging in our cupboards, I discovered that we still have a waffle iron. It hasn’t been used since the dark ages, but it’s still there. So I texted my roommate and told her that this Sunday we were going to do a waffle date. She’d have waffles in Michigan, me in Idaho.
Now I just needed to get Nutella and some good Jam. I was planning a Nutella, berry jam, and banana waffle. It would be marvelous.
Fast forward about a week when I realize that I need to find an eggless waffle recipe (Mom is allergic to eggs). So, I start looking on Saturday night for a recipe that has ingredients I have at home because I don’t want to go to the store. No dice. Most of them are vegan, and I don’t have regular milk, let alone almond milk. We don’t even have evaporated milk, which is what mom’s waffle recipe calls for. There’s not even powdered milk in the cupboard.
I really don’t want to go to the store, so I start looking for alternatives. What could I use to substitute for milk? I’m looking in the baking cabinet, which also happens to be the liquor cabinet. Bailey’s Irish Cream. Hmmmmm…. I ask mom what she thinks. It could work. I shake the bottle. There might not be enough. Of course, the cap is sticking to the bottle, and it takes me telling the bottle that I’m going to throw it away in order to get it open. Finally I get the cap off and pour the remaining Bailey’s into a measuring cup. I need a cup of liquid. I have… Read the rest of this entry