Sometimes I need to be reminded that I’m young. Reminded that I should be kicking and screaming (in a good way) because I CAN. Reminded that I don’t need to coddle myself because I’m tired: I am resilient and strong! I can push through and run around like I’m twelve, because I am closer to twelve than I am to eighty!/p>
This weekend I felt anything BUT young. After two days of hauling hundreds and hundreds of pounds of dead weight, my body was DONE. I’m completely able to hoist 100 pounds up onto my shoulder and throw it around like it’s nothing; however, doing this many, many times for days in a row totally caught up to me this weekend. Needless to say, I did not do my long run on Saturday.
Sunday rolled around and I knew I needed to get over myself and get out the door. I had planned on making these Carrot Cake Pancakes from Deb at Smitten Kitchen (and Joy the Baker’s new cookbook, which (hint hint) I would love a copy of!) after my long run on Saturday, but seeing as the run didn’t happen (and I slept right up until I had to go to work…), the pancakes had to wait.
Sunday morning I suggested pancakes for breakfast, to which Derek suggested waffles. Done. Easy transition! He also requested dried apricots, and hence were born these carrot cake apricot waffles! Little did I know, Aug. 24 is National Waffle Day! Woohoo! I also thought some honey might be nice, so I added it to the cream cheese topping for a flavor bomb of a breakfast! Not only were they tasty, but how can you feel bad about eating heaps of carrots for breakfast? I guess maybe if you smother them in sugary cream cheese….
My hope was that these would propel me out the door and into youthful activity: I will not disclose the result of this experiment. As much as I know I am young, wild, and free, I also know sometimes you need a good rest.
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 cup dried apricots, chopped
1 cup buttermilk
1 large egg
2 tablespoons packed brown sugar
1 teaspoon vanilla
1-1/2 cups finely grated carrots
vegetable oil, for greasing the waffle iron
4 ounces cream cheese, at room temperature
3 tablespoons honey
1/4 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla
1. Begin heating your waffle iron before you start making the batter.
2. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and apricots. Whisk together to combine. In a small bowl, combine buttermilk, egg, brown sugar, and vanilla. Whisk together, then add carrots.
3. Gently combine dry and wet ingredients until fully incorporated – allow to sit for 5 minutes before using. When the batter is ready, pour into a greased waffle iron set on medium-low heat. Allow to cook until golden brown, about 3-4 minutes.
4. To make the topping, whip the cream cheese with a fork (I did this after microwaving the cream cheese for 20 seconds). Mix in honey, powdered sugar, milk, and vanilla until smooth.
Related post on The Kitchen Paper: Cake batter waffles