I’ve been wracking my brain to come up with ideas about how The Mistah and I can finance an adoption without sending ourselves to the poor house. The economy is tight with some people unable to find jobs at all so the likelihood of me finding a second job, any second job, isn’t promising.
I thought about opening up an Etsy shop. But after a quick check of the competition, I determined that I would have to sell something like 10,000 jars of jam in order to turn enough of a profit to make it a viable option. Really Etsy people, how can you sell a jar of jam for $3 or $4 dollars? By the time you add up all of your supply costs and account for your time to make the product, does that price even cover those?
I’ve got an extensive portfolio of (mainly food) photos. It would be ideal if I could turn them into “boutique” note cards. I’ve got to think about that one a little more.
It’s seriously too bad that I can’t do a waffle fundraiser. Because I have what may very well be the most perfect waffle recipe. It pains me to say that it is an America’s Test Kitchen recipe. It pains me, but it doesn’t surprise me. They nailed this one. The outside of the waffle is beautifully crisp while the inside is achingly tender. It is a perfect balance.
These are what waffles aspire to be. These waffles are money. I just wish there was a way for me to turn them into actual money.
ATK Buttermilk Waffles
Adapted from America’s Test Kitchen
BAH: Despite the temptation to dig right into these waffles, let them sit in a warm oven for 10 minutes. Your patience will be rewarded with a perfectly crisp exterior.
- 2 cups all purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon kosher salt
- 1/2 cup buttermilk powder
- 1/2 teaspoon baking soda
- 1/2 cup sour cream
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 1/4 cups plain seltzer water (not sparkling water or club soda)
Heat your oven to 250 degrees, set a wire rack inside a sheet pan and place it in the oven. Heat your waffle iron.
In a large bowl, whisk together the flour, sugar, salt, buttermilk powder, and baking soda.
In a separate bowl, whisk the sour cream, eggs, vanilla, and oil until thoroughly combined. Slowly add the seltzer water to the wet mixture and gently stir to combine.
Add the wet ingredients to the dry. Gently stir the batter until it is just combined. A few lumps and streaks of flour are ok.
Cook the waffles according to your waffle iron’s directions. Transfer the cooked waffles to the warm oven to rest for 10 minutes before serving.