broncosnation, pumpkin cheese soup + ask a beer guy (or, sunday in denver)

I grew up with Yankee baseball. I can’t remember exactly how old I was when I went to my first game, but I was definitely pretty young, like maybe 4 or 5 years old. My mother grew up on the Grand Concourse, a stone’s throw away from Yankee Stadium, and my father is from the Bronx too- so Yankee baseball is in my blood. But that’s really where sports started and ended in our family. If it wasn’t Yankee baseball it was nothing. Up until last week I had never been to any other professional sporting events- no football, no hockey and no basketball. But things changed when my husband’s cousin Melissa, who was in Denver visiting us (again!), scored three tickets for the Broncos-Redskins game.

Excitement over the ticket-score quickly turned to worry, for the night before the game I came down with flu-like symptoms, including high fever and a sore throat. So I drank a few cups of hot tea with lemon and honey, popped a bunch of Halls cough drops into my mouth, managed to swallow a few ibuprofen and then went to bed…hoping that I'd feel better in the morning. 

Except that I couldn’t sleep. The pain was awful and swallowing, at this point, was nearly impossible. Knowing that something was wrong, I went to an Urgent Care Center (which thankfully accepted my insurance) and there I was given the diagnosis: acute tonsillitis caused by an extreme streptocchocal infection. Not exactly the news I wanted to receive. 

Now here in Denver football is like a religion and almost everyone is a parishioner, including Megan, the nurse practitioner who was treating me. She understood the severity of the situation - and we both knew that unless I was going to be medevaced or put in the I.C.U., I simply had to be in those section 509 seats! We both agreed that time was of the essence, so she took out the "big guns" (so to speak) and pretty much guaranteed that they would do the trick. 
I got a steroid injection in a place…well, let's just say it was in a location other than my arm…which made me feel like a true professional athlete. I began a course of antibiotics immediately, and as promised, by kickoff time I was feeling much better. I was almost as good as new.

As we made our way to the stadium I briefly feared that I would be outted as an imposter, as someone who had only recently learned the rules of the game (two weeks ago). But I was wearing bright orange threads and seamlessly made the transition from I-don’t-know-the-first-thing-about-football to hells-yeah-you-better-believe-I’m-a-Broncos-fan. It was awesome. 
The crowd was electric…all 76,000 people in attendance were cheering on the hometown team. I followed along: 1st down, 2nd down, another 10 yards so 1st down again, incomplete, touchdown and so on. You get the picture. It was amazing. There were fans, and players, and horses, and fireworks, and a half-time show that included a re-enactment of Thriller (it was Halloween weekend), cheerleaders, more fireworks, more horses, acrobats and lots of pretzel eating by yours truly. The people watching was great too. There were dedicated fans with painted faces, grandmothers with Broncos medallions hanging from their earrings, fathers and sons, mothers and daughters, older folks and younger folks. And lots of people in orange. At times the cheering was deafening, which is just the way I like professional sporting events...

So now I get it. This whole football thing.  It grasps the city of Denver every year. And every one of the season's 16 games are exciting, especially if the Broncos win…which they did on that beautiful autumn afternoon.  
* * *

Since I've been bitten by the Broncos bug, I’m pretty sure that we will be hosting a game or two this season. I was thinking of starting things off with home made pretzels and various dipping sauces…to be followed by this Pumpkin, Cheese and Beer Soup which I spotted on Spoon Fork Bacon.  As the recipe title indicates, there's lots of cheese in this soup and the orange color from the pumpkin and cheddar makes it a perfect dish for the season- as well as for the novice Broncos fan who just can’t get enough of Eric Decker. Go Broncos! 
Pumpkin Beer Cheese Soup (Adapted slightly from Spoon Fork Bacon)
Serves 3 to 4
3 tablespoons extra virgin olive oil

1/2 yellow onion, diced

1 large leek, thinly sliced

2 garlic cloves, minced

2 carrots, peeled and diced

1 rib celery, diced

2 1/2 tablespoons fresh thyme

1 (12 ounce) bottle pumpkin ale

2 cups vegetable broth

1/4 cup unsalted butter

1/3 cup all purpose flour

2 cups whole milk (low-fat is fine)

2/3 cup pumpkin puree
 (I added another tablespoon)
3 ½- 4 cups shredded sharp cheddar cheese 
(I used almost all of a .75 lbs. block)
1 tablespoon lemon juice

1 teaspoon dry mustard

1/2 teaspoon smoked paprika

1/4 teaspoon ground nutmeg

salt and pepper to taste 
(this is key before serving)
simple butter croutons:
1 cup diced sourdough bread

3 1/2 tablespoon melted salted butter

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

For croutons: Place all the ingredients into a bowl and toss them together until they are evenly coated. Pour the croutons into a large skillet and place them over medium heat. Toast the croutons for 5 to 7 minutes, stirring frequently. Remove them from the heat and allow them to cool and crisp. Set the croutons aside until you're ready to use them.

For soup: 
  • Pour the oil into a medium pot and place over medium-high heat. Add the onion and leek and sauté for 3 to 4 minutes or until onions and leeks have become translucent. Add the garlic, carrots and celery and season with salt and pepper. Sauté the vegetables for 4 to 5 minutes and stir in 2 tablespoons thyme. Add the beer and broth and simmer for 8 to 10 minutes or until the vegetable mixture is fork tender. Remove it from the heat and set aside.

  • In another medium pot melt the butter. Whisk in the flour to create a roux and continue to whisk for 2 to 3 minutes. Slowly whisk in the milk (about ¼ cup at a time) until there are no lumps remaining and the mixture thickens. Stir in the pumpkin puree and mix until smooth. Toss the cheese together with the lemon juice before stirring it into the milk mixture. Stir until the cheese sauce is smooth.  Stir in the remaining spices.

  • Pour the cheese mixture and broth mixture into a blender and blend until smooth (or use an immersion blender which is what I did- it makes clean up much easier). Pour the mixture back into a pot and simmer for 3 to 4 minutes or until soup thickens slightly. Stir in the remaining thyme and adjust the seasonings (salt and pepper are key here).

  • Ladle the soup into bowls and top with buttered croutons. Then serve! 
* * * 

Now what's football without beer? I wanted to find a seasonal beer that would pair well with the aforementioned Pumpkin Cheese Soup, so I Asked A Beer Guy

Chris Cohen, a friend of mine who's beer savvy, a Certified Cicerone and founder of the San Francisco Homebrewer's Guild (plus all-around awesome guy) had a few ideas:

"The pumpkin cheese beer soup is super rich and dense, with some seriously intense flavor. Many people think wine is the way to go when pairing with cheese, but beer lovers know that’s just ridiculous! You’ll want an intensely flavored beer that can stand up to the soup’s rich cheesy flavor and dense mouthfeel. If you want to keep things seasonal, go with a wet hop IPA like Sierra Nevada’s Northern Harvest Wet Hop Ale, or if you’re lucky enough to be able to find a bottle, grab one of Almanac Beer Co.’s Fresh Hop IPAs. Fresh hop IPAs are beers made with hops that have been picked within the previous day or so, and they often impart a grassy herbal hop character, though it depends on the hop varietal used. Fresh hop IPAs have the high abv, malt backbone, and big fresh hop character to stand up to a flavorful cheese soup, plus their herbal and grassy fresh hop character should pair perfectly with thyme or other herbs in the dish."

Thanks, Chris! You can find out more about Chris's work and beer consultation on his website, as well as beer related things on the SFHG  Facebook page. Now I'm ready to watch football, ladle some soup and drink beer! (Don't worry friends, I still won't wear fleece, jerseys or crocks.)
Stay tuned, Ask A Beer Guy will be back with beer pairing suggestions for middle-eastern pumpkin fatayer appetizers and pumpkin ravioli too!

Autumn Walks and Pumpkin Chocolate Chip Bread

This isn't the first walking tour I've done of Country Club, an historic neighborhood in Denver. But it's been almost a year since I took the kids on a walk through the area's winding streets, which are chock-full of stately homes...and I was in need of colorful leaves for a crafting project. I knew that Country Club would do the trick.(It's also nice to stroll by turn of the century Tudors, classic French Chateaus, Colonials, and even some of the mid-mods that have been thrown in to the mix...)

We started off the day at Washington Park, where most of the leaves had already fallen, dried and turned brown. Rumor had it that other parts of town still had gorgeous leaves-- red, yellow and orange--perfect for seasonal crafts. So after an hour of playground fun, swings and the jungle gym, it was time start our walking tour. We got in the car, drove about 5 minutes and disembarked. 
The leaves were gorgeous and the weather was spectacular. The architecture was pretty stellar too. 

Our walking tour took place a few days before Election Day, so there were lawn signs everywhere. In addition to all the presidential placards (Romney was the clear favorite in this part of town), there were also local issues galvanizing the electorate: namely, bond measures/funding for public schools(passed), and an amendement legalizing marijuana in the State (passed). 

...we did find a few Obama signs (!)...
"Vote Film." The Denver Film Festival takes place in early November...
After we finished our walking tour and collected our leaves (which I put in a ziplock bag to keep them fresh and prevent drying), it was time for some baking. And what says "autumn" more than Pumpkin Chocolate Chip Bread?! Anything? No, I don't think so.
I found this recipe on Allrecipes and it got rave reviews. I took a look at the ingredients and it sounded great. But I almost fell over when I saw that the bread contained three cups of sugar. But upon closer examination I discovered that original recipe makes 3 loaves, so I stopped sweating the sugar. I decided to make the entire recipe-- keeping one loaf for our family and sharing the other two with friends. I'd say they were grateful. 
Since this is likely my last post before Thanksgiving, happy holidays to you and yours! xo -Batya
Pumpkin Chocolate Chip Bread(Courtesy of Allrecipes)
Yield: 3 loaves (You can use their calculator to change the serving size.)

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts(optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. (I went with the loaf pans.)
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Chatfield's Patches and Ina's Pumpkin Cupcakes (Revisited)

It's been a few months since we've taken the boys down to Chatfield-- a satellite of the Denver Botanic Gardens that's not too far from Littleton, Colorado. You can visit anytime of year and the grounds are generally pretty mellow, but there are a few special events that draw big crowds. The Pumpkin Festival is one of them. I heard on the radio that the festival was going to be enormous--with about 35,000 pumpkins. We were totally going...
When we got to the festival it was much more elaborate than I thought it would be. An amusement park had been set up on one of the large fields and hay rides were added to the garden's regular features -- which include a play area for kids, a chicken coup, an historic farmhouse and a barn that houses a few goats and ponies. The kids held up for most of the 4 hours we were there...with only one memorable tantrum right before we got inside. 
Which brings me to my motherhood-struggle of the moment (not including the "penny-fiasco" whereby Otis decided to swallow 2 pennies that were earmarked for an automated pony ride at the checkout line of our local supermarket. That story will be for another post...):
Otis (the older) has been having tantrums. They aren't too terrible, but they are bad enough to garner looks of pity and sympathy from perfect strangers. I never experienced the "terrible twos"-- which I had braced myself for throughout his first year of life. But man, are we in the midst of experiencing the "terrible threes." Otis has been pitching fits for a few months now, and they usually come out of nowhere. He goes boneless and I pretty much have to drag him out of the store/supermarket/farm/museum and evacuate the premise immediately. Now it doesn't happen all the time, but it doesn't really happen infrequently either. That said, the great moments with Otis are some of the best I've ever experienced, so I supposed you have to take the good with the bad and the ugly! And throughout this, our parenting philosophy has pretty much remained the same: carry on. And that's exactly what we did.
Twenty minutes after the first tantrum started we were back on track. Theodore, who is in the "golden spot"-- sleeping through the night and never fussy or tantrum-prone-- was happy to join his brother and spend some time with our other friends who met us at the garden. We had a great time.

After working our way through the barns and the historic part of Chatfield, we made our way to the festival. There were tons of pumpkins (pumpkin day-care included, obviously), carnival rides-- and food trucks too.
Growing up I think we only carved a pumpkin once or twice, but it's a tradition I'd love to start doing annually. 

Feeling inspired by all-things autumn (and the festival), I'm hoping to make pumpkin wedges this weekend. They would be a great accompaniment to a butternut squash farro risotto that's been on my recipe list. This triple-fennel and spelt salad looks healthy and delicious. Maybe a pumpkin-chocolate bread for Saturday morning? I'm pretty convinced that I'll make this pumpkin and black-bean chili because temps are supposed to dip below freezing (but this is Denver, so the cold-snap will only last a few days and then we'll be back in the 60s and 70s). And I'm positively certain that I'll be opening a few cans of pumpkin puree-- because these (below) are my favorite  cupcakes to make this time of year...
Since this weekend also marks the celebration of Dia de los Muertos, a Mexican chocolate cake and some Rancheros Tostadas might be in order too. Margaritas, anyone? So little time, so much to make! Feel free to chime in with your suggestions.
Happy week. xo
Ina's Pumpkin Cupcakes with Heath Bar Crunch Topping and Maple Frosting 
(Courtesy of Ina Garten @ House Beautiful)
Makes 10 cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoons ground cinnamon
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting (Adapted)
Note: This makes a lot of frosting and could probably even top 2 batches of cupcakes!
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/2 teaspoon Maple Syrup
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple syrup and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

Pumpkin Cheesecake, Baked Potatoes and a post-Thanksgiving review

Weep. Weep. Sniffle. Sniffle. I thought I was going to be able to prep, cook and post my holiday recipes as I was making them. But that just didn't happen. I was lucky to get everything into the oven!  It's possible that I over-extended myself (you know, since there's a toddler and infant in tow), but I'm happy to report that I was able to make everything I set out to make.* I also tried new recipes.  That caused some trepidation; it's much more comforting to present dishes that you've made a million times because you can vouch for their deliciousness.  But I really wanted to emerge from my comfort zone and try a new dessert and a new side dish.  
So, I started cooking the night before Thanksgiving after the kids went to sleep. I decided to make a pumpkin cheesecake with gingersnap and hazelnut crust. Hello! I'd seen it in Saveur magazine in a feature on vegetarian Thanksgivings (!).  The cake took a while to make, but it was worth it.  It's decadent and rich (and definitely not for the lactose intolerant).  It felt much more holiday appropriate than the standard Upstate Cheesecake I typically make.  Going with the pumpkin version was the right thing to do. 
Thanksgiving Day was warm with temperatures hovering around 70 degrees here in Denver.  Crazy, right? We went over to our friend's new home (in historic Washington Park) to celebrate.  We were really happy to be included because our families are back in New York (having their get-together which includes 'Turkey Parts'- but that's a story for another time).  Our hosts were taking care of the bird.
Since I don't eat turkey and I wasn't sure how well a giant Tofurkey (with gravy on the side!) would go over with the crowd, I settled on Heidi Swanson's Wild Rice Casserole.  It's easy to make and it's a real crowd pleaser.  I also adapted a Giada De Laurentiis recipe for Baked Potatoes with Bread Crumbs and Parmesan Crust.  I liked the potatoes and would definitely make them again.  (Note: you must add a lot of salt to the dish or else it will be bland and flat).  Of course since this is the holiday season, a few tablespoons of cream seemed like an appropriate addition too!
Our friends made some great food: a wonderful-tart cranberry dish, a very yummy spinach casserole, stuffing (vegetarian and from the bird) and a pumpkin pie.  We all had a great time and Otis loved playing with his friends.  Otis also went nuts over the electric Thomas the Train track set that was in the house...which he's been talking about ever since...
Hope you all had a great holiday! 

* Well, almost everything made it.  I did suffer two altitude-related causalities: curried deviled eggs never boiled right and the caramel in my tart got a little scorched (still very edible) because the boiling point here is something I'm still getting used too.  That said, I am getting the hang of it! 
Pumpkin Cheesecake with Gingersnap and Hazelnut Crust 
Serves 12-14
Ingredients for the Crust: 
1¼ cups (about 8 oz.) finely ground gingersnap cookie crumbs
¾ cup finely ground hazelnuts
6 tbsp. unsalted butter, melted
3 tbsp. packed light brown sugar
For the topping: 
3 tbsp. sugar
1 tsp. vanilla extract
1 16-oz. container sour cream
For the filling:
1 cup packed light brown sugar
1 tsp. ground cinnamon
¼ tsp. ground allspice
¼ tsp. ground ginger
3 8-oz. packages cream cheese, softened
4 eggs
½ cup heavy cream
⅓ cup maple syrup
2 tsp. vanilla extract
1 15-oz. can pumpkin puree


1. Make the crust: Heat oven to 325°. Wrap the outside of a 9" springform pan with foil and set aside. Combine gingersnap crumbs, hazelnuts, butter, and brown sugar in a food processor, and process until evenly combined. Transfer to pan and press evenly into bottom and halfway up side; bake until set, about 10 minutes. Let cool and set aside.
2. Make the topping: Whisk together sugar, vanilla, and sour cream in a medium bowl until smooth; set aside.
3. Make the filling: Set a kettle of water to boil. In the bowl of a stand mixer fitted with a paddle, beat brown sugar, cinnamon, allspice, ginger, and cream cheese until smooth and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, until evenly incorporated. Add cream, syrup, vanilla, and pumpkin, and mix until smooth. Pour filling over crust and place springform pan into a large roasting pan; pour enough boiling water into roasting pan to come halfway up side of spring-form pan. Bake until filling jiggles slightly in the center when the pan is tapped on the side, about 1 hour and 45 minutes.
4. Pour sour cream topping over filling and gently smooth top; continue baking for 5 minutes. Remove springform pan from water bath and let cool completely to room temperature. Chill until set, at least 4 hours or overnight, before serving.

* * *
Baked Potatoes with Bread Crumb-Parmesan Crust (Adapted from Giada De Laurentiis)
6 to 8 servings
1 tablespoon butter
5 pounds russet potatoes, peeled, cut into 1-inch pieces
1 1/4 cup whole milk
1/2 cup (1 stick) butter, melted, plus 1 tablespoon
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper (You really have to add a lot of salt and pepper. There are the only 2 spices in this recipe, so don't be shy. Taste as you go.)
3 tablespoons seasoned bread crumbs
2 tablespoon heavy cream
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish (I used a large circular pan) with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt (a lot) and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Add two tablespoons of heavy cream.  Taste and adjust salt and pepper.  If it doesn't have flavor now, it's not going to have it when it's finished baking!  Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, covered for 10 minutes. Then bake an additional 10 minutes, until the topping is golden brown.
And the Wild Rice Casserole.  Click here for recipe. 
And the ever popular and very fabulous Chocolate Caramel Tart from Marlow & Sons. Click here for recipe.  (Note: I took this picture in Brooklyn- the first time I made this pie.  The caramel was runny and gooey.  Not so when I made the same tart in Denver.  It suffered from an altitude sickness and the caramel got a bit burnt and the crust was a bit dry. Not to worry. I will correct my mistakes and make it again in the Mile-High City!) 

Country Living's Spiced Pumpkin Waffles

Last weekend I went back home to NYC for a wedding. It was beautiful. The beaming bride was gorgeous, the groom looked great (love the look of tux-n-sneakers) and the food was traditional Korean.  I ate my body weight in kimchi. (Fermented cabbage, I love you!)
In addition to the wedding, I wanted to see some Northeast fall foliage, check out Occupy Wall Street and catching up with a few friends. I made it down to the protests, I saw some family and friends, but the foliage didn't really happen. That's because the strangest weather pattern ever to hit the eastern seaboard at the end of October, made its way through the New York City-Tri-state area. Wind gusts were toppling trees, and the hail and falling snow didn't seem to stop. I should have checked the weather channel before packing my bags, because I was totally unprepared and less-than weather appropriate for the wedding (read: sleeveless dress and open toe shoes). Nevertheless, I had a fabulous time.  
Now I'm back in Colorado and Halloween preparations are in full swing. Otis will be donning a cow costume (moo) and baby Theo will be trick-or-treating as a pumpkin, hat included.  
I'm kinda going nutty for all things pumpkin these days. I've put them in pancakes, muffins, chili, soup, and cupcakes. Pumpkins are on almost every door step in my neighborhood... and while I was on a morning walk I started craving pumpkin waffles. We have a really great waffle maker and it was time to bust it out.
I did a google search for 'spiced pumpkin waffles' and a recipe post from Smitten Kitchen came up, as did another one from Country Living (which is where I think SK got at least part of her inspiration, given the similarity of the ingredients). 
I decided to go with the Country Living recipe, adapting it only slightly. It's so autumnal and so delicious. Top the waffles with a pat of butter and some good maple syrup.  Maybe even some roasted pecans or some powdered sugar? It's a great way to start off your day!  
{Note: You can refrigerate the leftover batter for use the next day.}  
Spiced Pumpkin Waffles (Adapted slightly from Country Living)
Serves 8-10
2 1/2 cup(s) All-Purpose Flour
1 tablespoon(s) Baking Powder
2 1/4 teaspoon(s) Cinnamon
1 teaspoon(s) Ginger
1/2 teaspoon(s) Baking Soda
1/2 teaspoon(s) Salt
1/2 teaspoon(s) Fresh-Ground Nutmeg
1/4 teaspoon(s) Cloves
4 Large Eggs
2 cup(s) Buttermilk
1 cup(s) Pumpkin Purée
3/4 cup of light brown sugar
3 tablespoons of unsalted butter, melted
1 teaspoon(s) Pure Vanilla Extract
Preheat a waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.
Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.
Generously coat the waffle iron with vegetable oil (I used a pastry brush and lightly coated the iron) and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.