After writing last week’s post and reminiscing about my past dreams of living in Maine, I realized how far I had come in my struggle to have a content heart. For the longest time, my eyes failed to see the beauty around me because I was so focused on all that I didn’t have but so badly wanted. Looking back now, it all seems crazy. Today I find it difficult to comprehend just how much I have. I am more able to appreciate the little things around me. The leaves are changing into a splendor of colors, and the air feels clean and crisp. This past weekend we enjoyed doughnuts at the cider mill and apple picking afterwards. Small joys build a grateful heart.
Waffles for breakfast are another one of those simple pleasures. These are made with a good portion of cornmeal which lends a great texture and flavor, and little flecks of red quinoa are scattered throughout. I tend to prefer my waffles when accompanied by something creamy, and this honeyed cinnamon ricotta is especially wonderful. Serve with sautéed apples and an extra drizzle of honey for a festive fall morning at home.
Waffles
- 1¼ cups whole wheat pastry flour
- ¾ cup fine grain cornmeal
- 1 tablespoon natural cane sugar
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine grain sea salt
- 3 large eggs
- 2 cups buttermilk
- ½ cup cooked red quinoa
- 4 tablespoons unsalted butter, melted
Honeyed Cinnamon Ricotta
- 1 cup whole milk ricotta
- 2 tablespoons honey
- ½ teaspoon cinnamon
Sauteed Cinnamon Apples
- 2 cups diced apples, about 2 apples
- 1 tablespoon unsalted butter
- 1 teaspoon coconut sugar (or natural cane sugar)
- ¼ teaspoon cinnamon
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the eggs. Add the buttermilk, quinoa, and vanilla. Whisk again until thoroughly combined.
- Add wet ingredients to the dry ingredients and stir until just mixed. Add the butter and stir once again.
- In a small bowl, whisk together the ricotta, honey, and cinnamon. Set aside.
- In a skillet, melt 1 tablespoon butter over medium heat. Add the apples, coconut sugar, and cinnamon and stir with a wooden spoon until apples begin to soften, about 5 minutes. Set aside.
- Cook waffles in a preheated waffle iron until golden and crisp. Serve warm with a spoonful of apples and a dollop of cinnamon ricotta.
Tessa | Salted Plains says
The change of seasons always seems to stir up some time for reflection for me too. So much to be grateful for, isn’t there? I adore this cornmeal-quinoa combination for waffles. Beautiful, Emily. xoxo
Andrea says
Just stumbled upon your blog and loving it. Your words resonated with me as I have always struggled with my dreaminess. It seems that anywhere is better than where I am, but as I have gotten older I have come to realize that I can choose to see the beauty around me and be grateful for the bounty of my life just as it is. Doesn’t mean I have given up on my dreams, but rather that my dreams are not swallowing me up. Thanks for adding to the beauty in my life by offering delicious food choices and beautiful photos! Looking forward to exploring more of your blog.
Emily says
Thank you, Andrea, for your sweet note! It was so encouraging to my heart. That’s exactly where I am too- not giving up on my dreams, but choosing to be thankful for what I am. It’s so wonderful and freeing to have reached this place, and I’m so glad to hear that you also have been able to experience the joy that comes from choosing gratitude. Thanks again for taking the time to visit this space.
Alex says
I also love cool creamy toppings on my waffles and pancakes. I don’t comprehend HOW people can eat them without a bit of yogurt or sour cream on top (that’s probably just my Ukrainian roots talking). Great recipe 🙂
Mary Ann | The Beach House Kitchen says
What a wonderful post Emily. It’s so important to take some time to appreciate the little things in life isn’t it? Puts everything in perspective. These waffles sound like a delicious breakfast treat Emily. I love the honeyed cinnamon ricotta. Perfect with the sauteed apples. Happy weekend.
Emily says
Yes yes, taking a little time to just slow down helps so much with appreciation and gratitude. It’s actually something I find myself having to work for everyday, but it’s always worth it. Thank you, Mary Ann, for your friendship and connection in this little blogging world. xo
Tiffany says
Wow I would love to eat this for breakfast! Waffles pics are on point.
Jessie Snyder says
A content heart is so hard to find, and I feel you Emily on your longing for a different place to live. Yet somehow it is so true, we can just flip and see the beauty around us all at once – making us question why on earth we were so unhappy with where we were. It is these sweet moments we have to hold onto and remind ourselves when our hearts wonder (cause we both know they will). I love the sound of where you live in Michigan, and that trip to the cider mill sounds so cozy and full of wonderful fall memories! I hope you are having an equally content time this week friend, cheers to finding joy with where our feet are dug in now – xx
Emily says
Thanks for such thoughtful words, Jessie. There will always more to want, more to strive after, but agree so much that holding on to these little moments of gratitude helps a wandering heart. If you ever find yourself in this part of the country, please do take some time to stop by! I’d love to show you Michigan. 🙂
Gena says
I love waffles and I love cornbread, so this seems like a natural winner to me 🙂 I make waffles on the weekend often, a simple whole wheat mixture, but I haven’t tried a cornmeal version yet, and I’d love to soon.
I appreciate your opening words, too, Emily. One thing that has been astonishing me lately is the change and flux of emotions from day to day, week to week. It’s humbling, and it’s something I’ve really only started to notice and appreciate lately.
Christine / my natural kitchen says
I love the sentiment you shared, “small joys build a grateful heart” – so sweet and true, and something that I’ve been trying to focus on lately. This is a beautiful breakfast and is just the type of thing I love to have on the weekends, waffles certainly elevate breakfast into something special! xo
Aysegul D Sanford says
I had felt like that in the past, but in a weird way life worked itself out. Hardships in life never end and it is on us to find the beauty in small things. It is hard at times, but there is no other way. I am glad you are able to see the beauty around you my friend.
I am a huge fan of cornmeal and waffles. You have created a gorgeous waffle recipe that includes both of my favorite ingredients Emily!!! 🙂 And your photos.. so SO dreamy.
XOXO
traci | Vanilla And Bean says
Indeed… and such a beautiful reminder “small joys build a grateful heart.” The struggle… I get it and have been there with where I live. Focusing on the beauty of now and not the unfavorable makes me a more resilient and happy person. This has taken years of practice.. and I’m still working on it. Thank you for sharing your words and heart, Emily. I’m lovin these waffles so much. Cornmeal is such a flavorful and texture rich addition to this recipe… you’ve captured it beautifully!