Do you leave your Christmas decorations up through New Years? Or do you take them down right after Christmas?
I’m in the “leave them up!” camp. I think of the Christmas season lasting from the day after Thanksgiving through New Year’s Day.
Although, it is a little depressing staring a tree with no presents under it.
And mostly, this decoration debate is a way to justify why there is a reindeer in my waffle picture. I made these waffles weeks ago and didn’t blog about them before Christmas.
Oops!! I swear, keeping to a blog schedule and some semblance of consistency with blogging needs to be my New Year’s resolution.
And maybe making waffles every weekend should be a resolution. That sounds like a great one!!
This waffle recipe is a copy cat recipe from Waffle House’s pecan waffles. They are the BEST waffles that I’ve made to date!!!
Recipe from Food Network Magazine–Dec 2011
3/4 cup chopped pecans
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup whole milk
1/2 cup buttermilk
2 teaspoons vanilla extract
1 tablespoons unsalted butter, melted & cooled
1/4 cup vegetable shortening, melted & cooled
Preheat oven to 350 degrees. Spread pecans onto a cookie sheet. Bake about 5 to 7 minutes until toasted. Set aside.
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.
In a separate bowl, whisk together the egg, milk, buttermilk, and vanilla.
Stir the egg mixture, melted butter, and melted shortening into the dry mixture. Stir just until combined.
Preheat a waffle iron. Brush heated waffle iron with some melted butter. Ladle about 1/2 cup of batter onto your waffle iron. Sprinkle about 2 tablespoons of the toasted pecans onto the batter.
Cook until golden brown. Repeat until all of your waffles are cooked.
Serve immediately with butter and syrup.