Last year, I worked as activities and recreation staff. We would run organized rec games and take students to the beach to surf, bike, kayak and swim. This year, I'm a lead counselor. Our primary function is to be a resource for the youth pastors and counselors. We want to take care of all the logistics so that they can be there for their students. It's kinda like being an RA on a floor of campers. It's so great to go around and talk with the students about what God has been teaching them. It brings me back to when I was there age and trying to figure out what it means to seek after God and his will in my life. I really enjoy being a lead and developing these friendships with churches and students. Having beach duty isn't so bad either.
It was such a life giving and filling experience for me. I enjoyed getting to know students and youth pastors, praying with them and finding out how their ministries are going. I loved our staff which became a family for four short weeks. Most importantly, God taught me so much about Himself and I gained a better relationship with Him over the four weeks.
2 cups AP flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cocoa powder
2 cups milk
6 tablespoons melted butter
2 tablespoons sugar
1.5 teaspoons vanilla extract
2 eggs, separated
In a mixing bowl, whisk together the dry ingredients: flour, baking powder, salt, and cocoa powder.
In another bowl or pyrex, whisk together the wet ingredients: 2 cups milk, melted butter, egg yolks, vanilla extract and sugar.
Am I missing something but isn't sugar dry? Technically yeah it's dry but in baking sugar is mixed with the wet ingredients so that it will dissolve faster.
Mix the wet into the dry. This is the general rule of thumb because the heavier "wet ingredients" will want go to the bottom and the lighter "dry ingredients" will want to go to
the top. Mixing the wet into the dry will help it to combine faster.
In yet another bowl, whisk the egg whites until they reach medium peaks.
To test for medium peaks, dip the whisk into the egg whites and hold it up. There should be a peak in which the top part of the peak curves down. Stiff peaks means the peak will stick straight up.
Using a spatula, fold in one third of the egg whites making the batter lighter. Incorporating the egg whites in two steps will decrease the amount of bubbles popped - lighter, fluffier waffles.
Then once those are incorportated, fold in the remaining two thirds.
Heat up your waffle iron, spray or wipe with oil so that it won't stick and laddle in some batter. When the waffle is done, take it out and dress it up with french vanilla ice cream and strawberries. The hot fluffy waffle contrasts the cold creamy ice cream.
Dessert of champions.
Recipe by Spencer Huey