This week I’ve had several people ask me what I’m doing for Mother’s Day, and I can honestly say I haven’t given it much thought. It’s not that I don’t appreciate this national holiday devoted to the celebration of mothers, it’s that I enacted a quarterly Mother’s Day a couple of years ago in my house. It’s quarterly because it usually takes about 4 months for me to snap and become Evilene from the Wiz. And that’s when my husband and sons scramble to make things right. I get treated like a queen and their lives are spared. So when May rolls around, I’ve already had at least two Mother’s Days.
When I left work to stay at home full-time I had this fantasy in my head that life would be so special and beautiful because I would get the chance to spend it with the most wonderful baby in the world. It started off really good. Everything for the most part was great, except for the lack of sleep and weight gain. I spent my days tending to the needs of my perfect little boy. He looked at me like I was the greatest thing God had ever created. Then I had my second son and life couldn’t get any better. I had a wonderful husband and two perfect little boys. I would wake up everyday to the sound the Disney birds singing outside my window. And then one day it all changed. My sweet little (not so perfect) babies who smelled like Hershey’s chocolate turned into crazy little boys who smell like chocolate covered goats. Reality and real motherhood kicked in.
I’m a highly educated woman and I have been reduced to teeth talking and fussing all day. I used to be really intelligent and articulate, and now I can’t even speak in complete sentences. I never thought I would actually have to say things like, “Stop peeing off the deck.” or “Where are your pants?” And my all-time favorite, “Stop throwing Power Rangers at your brother’s crotch!” When I left work I envisioned that my family would be the Black version of a Norman Rockwell painting, but what I got was the ghetto version of the Cosby Show.
Recently, I was teetering on the edge so my husband took the day off from work to hang out with me and get me out of the house. He took me to a grown-up restaurant for breakfast that had real tablecloths and not the kind you color on. I got to order whatever I wanted and I didn’t have to share. I ate red velvet waffles and they were delicious. They were rich and light at the same time. The cream cheese drizzle was devine. It was a splendid breakfast and it helped me regain my award winning personality. After breakfast my husband took me to see the action movie Safe because I LOVE action movies. It was an awesome movie filled with lots of fighting, guns, and even an explosion. It was the perfect movie to make a girl feel special. And just to make sure I was fully recovered, my husband took me to Target to buy stuff. To tell you the truth, I was cool after the red velvet waffles, but I figured I might as well get as much out of the situation as I can since he was buying. (He must have really been scared that I would transform back into Evilene a little too soon. Good!)
It was a good day and I really appreciated the time to decompress. I’m really looking forward to next quarter’s Mother’s Day. It’s during summer vacation so I’ll be expecting at least two special days in order to maintain my sanity.
Red Velvet Waffles with Maple Cream Cheese Drizzle
Makes 12 4-inch waffles
Red Velvet Waffles
1 2/3 cups unbleached all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoons baking soda
½ teaspoon kosher salt
1 cup sugar
3 large eggs, separated
½ cup (1 stick) unsalted butter, melted
1 ½ cups buttermilk
2 tablespoons red food coloring
1 teaspoon pure vanilla extract
Maple Cream Cheese Drizzle
4 ounces cream cheese, at room temperature
¾ cup confectioners’ sugar
3 tablespoons heavy cream
1 tablespoon pure maple syrup
½ teaspoon pure vanilla extract
Preheat the oven to 200 degrees F. Preheat a waffle iron. Spray the iron with cooking spray.
Sift the flour, cocoa, baking powder, baking soda and salt into a large bowl. Stir in the sugar. Whisk egg yolks, butter, buttermilk, food coloring and vanilla in a medium bowl until combined. Pour the flour mixture into the buttermilk mixture. Mix until just combined.
Whip the egg whites in an electric mixer fitted with the whisk attachment until soft peaks form. Fold the egg whites into the batter with a large rubber spatula.
Pour about ½ cup batter onto each plate of the waffle iron. Close the lid and cook the waffles until steam stops coming from the iron, about 4 minutes. Transfer the waffles to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
To make the drizzle, whisk the cream cheese, sugar, heavy cream, maple syrup, vanilla and salt until combined and smooth. Add water, a tablespoon at a time, to thin the glaze to desired consistency.
Drizzle the glaze on each waffle and serve.
Note: Since waffle irons vary in size and shape you may have to adjust the recipe to fit your particular iron.