{"id":8395,"date":"2009-10-15T22:27:11","date_gmt":"2009-10-16T02:27:11","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=8395"},"modified":"2009-10-15T22:27:11","modified_gmt":"2009-10-16T02:27:11","slug":"fluffy-waffles-with-apple-and-cranberries%e3%82%8a%e3%82%93%e3%81%94%e3%81%a8%e3%82%af%e3%83%a9%e3%83%b3%e3%83%99%e3%83%aa%e3%83%bc%e3%81%ae%e3%81%9b%e3%80%81%e3%81%b5%e3%82%8f%e3%81%b5%e3%82%8f","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=8395&lang=en","title":{"rendered":"Fluffy Waffles with Apple and Cranberries
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\"IMG_8556\"<\/a><\/p>\n

Fluffy Waffles with Apple and Cranberries<\/strong>
\nBreakfast October 11, 2009<\/em><\/p>\n

I had some egg whites left over from making the ginger mousse, and I decided to add them to my regular waffle recipe. These waffles turned out to be super light and fluffy, and I liked them. It was perfect for breakfast. I served these waffles with apples and dry cranberries quickly cooked in butter and brown sugar. <\/p>\n

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Fluffy Waffles with Apple and Cranberries Breakfast October 11, 2009 I had some egg whites left over from making the ginger mousse, and I decided to add them to my regular waffle recipe. These waffles turned out to be super light and fluffy, and I liked them. It was perfect for breakfast. I served these […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-8395","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8395"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8395\/revisions"}],"predecessor-version":[{"id":8513,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8395\/revisions\/8513"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}