Liège Belgian Waffles with Pearl Sugar

 

Liège Belgian Waffles 

with Pearl Sugar

Photo from all-recipes

These are Ethans favorite so we often make them for his birthday.

If I double this recipe it will use an entire 16 oz bag of pearl sugar.

I buy the sugar on Amazon - Pear Sugar on Amazon

The waffle recipe is from allrecipes.  Here's the link: 

https://www.allrecipes.com/recipe/213251/liege-belgian-waffles-with-pearl-sugar/

Ingredients

• 1 (.25 ounce) package active dry yeast

• 1 ½ tablespoons white sugar

• ¾ cup lukewarm milk

• 3 large eggs

• 1 cup melted butter

• 2 teaspoons vanilla extract

• 3 cups flour

• ½ teaspoon salt

• 1 ½ cups pearl sugar (such as Lars' Own®)

  S

  
  
  
  
  
  
  
  prinkle yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until yeast softens and begins to form a creamy foam.

2. Whisk eggs, melted butter, and vanilla into the yeast mixture until evenly blended; set aside.

3. Stir together flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place, 80 to 95 degrees F (27 to 35 degrees C), until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.

4. Preheat a waffle iron according to manufacturer's instructions.

5. Place a baseball-sized ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

Recipe Tips

You can get Lars Own Belgian pearl sugar online. In a pinch, you can break sugar cubes into four to eight smaller pieces, or you can use Swedish pearl sugar.

If you'd like to cook the waffles later, shape the dough into balls, wrap in plastic wrap or waxed paper, and refrigerate overnight.

 

WHITE CHOCOLATE RASPBERRY BUNDT CAKE

This is another recipe from my friend Lindsey.

http://bakedinaz.com/white-chocolate-raspberry-bundt-cake/

INGREDIENTS

• FOR THE CAKE:
• 1 16.5 ounce package white cake mix (I like Duncan Hines)
• 1 (3.3 ounce) package instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)*
• 1 c. sour cream
• 4 large eggs
• ½ c. water
• ½ c. oil
• 1½ c. white chocolate chips, chopped into smaller pieces
• 1 c. raspberry pastry or pie filling (I used the "Solo" brand pastry/cake filling, but raspberry PIE filling works great too)
• FOR THE FROSTING:
• ½ cup white chocolate chips
• 4 ounces cream cheese, softened
• 2 Tablespoons butter, softened
• ½ tsp. vanilla
• 1 cup powdered sugar

INSTRUCTIONS

• 1. FOR THE CAKE: Grease and flour a bundt pan (I sprayed mine really well then floured it and it came out great. I have a nonstick bundt pan as well. If your pan is not nonstick I would grease with butter or shortening really well & then coat with flour).
  2. Preheat your oven to 350 degrees (see note below). Mix first six ingredients together in a stand mixer or in a medium sized bowl with hand beaters. Fold in white chocolate chips.
  3. Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Don't overdo it. Just swirl it around like 2 times.
  4. Pour or spoon remaining batter in evenly and spoon on remaining pie filling, repeating the "swirling" process above.
  5. Cook for 50-55 minutes. Do a knife test to see if it is done. If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does. (I cooked mine for 55 min).
  6. Remove from oven. Let cool for 20 minutes then place a serving tray over the top and flip it right side up (and say a prayer that it comes out perfect ;). You can eat warm or cover with plastic wrap and let it cool overnight in the fridge. We had it both ways and it was divine.
  7. FOR THE FROSTING: In a medium sized bowl, melt the chocolate according to package directions. Let the chocolate cool for 3 minutes. Add the cream cheese, butter & vanilla using a beaters. Beat on medium speed until well blended.
  8. Slowly add the powdered sugar and beat well.
  9. You can then put in the microwave for about 10 seconds if you want to pour on the the frosting over the cake. Or you can pipe it on. I warmed it, then poured it one so it could drip down the sides. Then I drizzled more on top to give it some texture, kinda a messy look if you like that 🙂 Either way you frost it, it will taste amazing! We kept our cake covered in the fridge.
  10. Enjoy!
  NOTES

  *Original recipe used a 5-ish ounce box of white chocolate pudding. I couldn't find that size in white chocolate so I just used the 3.3 ounce box. Feel free to add more if you want to. Also, I used the whole 12 ounce can of the raspberry filling (solo is the brand I used as well) and I really liked it but feel free to use 1 cup if you prefer a little less filling.
  -A reader had better success baking this cake at 325 for 1 hour and 15 minutes. I have not tried this yet, but wanted to let you know. She said that it made it so it wasted too brown on the outside.
  
  
  

Queso Dip

This is the dip we served at Sadie's farewell lunch. 

Got this recipe from my friend Lindsey.  

 https://cantstayoutofthekitchen.com/2012/07/17/espinaca-dip/

Espinaca Dip

• 1 lb. Velveeta cheese cut in cubes
• 16 oz. pkg. cream cheese cut in cubes (two 8-ounce blocks)
• 1/2 pt. heavy whipping cream (1 cup)
• 29 oz. can Rotel diced tomatoes with chilies drained (two 14.5-ounce cans)
• 1/2 medium onion finely chopped
• 1 - 1/2 cups frozen spinach chopped, thawed and squeezed dry
• 4 cubes chicken bouillon
• 1/2 cup 2% milk add more if needed
• 1/4 cup jalapeno chopped, to desired heat (most online sites recommend ½ cup – I use about ¼ cup)

INSTRUCTIONS

 

• Place all in a crockpot and heat through.
• Serve with tortilla chips or strips.

NOTES

NOTE: Be sure not to overcook this. One or two hours in the crockpot should do it. Then turn crockpot to warm.

 

NOTE: This dip is also good with veggie dippers.

Easy Cake Mix Cornbread

Cake Mix Cornbread

This easy Cake Mix Cornbread is a perfect cross between a cake and cornbread. The texture is fluffy and smooth, but has that yummy cornbread taste!

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Bread

Cuisine: American

Keyword: Bread, Cornbread

 

Servings: 15

Calories: 314kcal

 

Author: Erica Walker

Equipment

• 9x13 inch pan
• Mixing Bowls
• Hand Mixer

Ingredients

• 1 box yellow cake mix
• 17 ounces Jiffy cornbread mix 2 boxes
• 1/3 cup milk
• 4 eggs
• 5 tablespoons butter melted
• 1 cup water

Instructions

• Mix cake mix and corn bread mix together in a large bowl.
• Add remaining ingredients and stir well. The batter should be nice and thick.
• Pour into a greased 9x13 pan or lined muffin tin. 
• Bake at 325-degrees for 40 minutes, or until baked through. Use the "toothpick test" to determine doneness. If baking in a muffin tin, bake for 18-20 minutes or until golden brown and baked through.

Notes

If you like your cornbread to be much more on the cake-y side, use only 1 box of Jiffy cornbread mix and bake at 350 for 25 minutes, or until a toothpick inserted in the middle comes out clean. 

Lumber Jack Baked Beans

 

Lumber Jack Baked Beans www.jamiecooksitup.blogspot.com Time: 15 minutes prep + 1 1/2 hours baking time Yield: 8 servings Recipe adapted from my good lookin' sister in law Ember Storrs 8 slices bacon 1 small onion 2 Jalapeños 1 U Sausage 1 3/4 C brown sugar 1/3 C plus 2 T apple cider vinegar 1 1/2 t dry mustard 1 1/2 t ginger 1 1/2 t salt 1  16 oz can butter beans 1  16 oz can pinto beans 1  16 oz can red kidney beans 1  30 oz can Bush's Homestyle Baked Beans    1. In a large skillet fry up your bacon, until it is crispy and browned along the edges. Remove it from the pan onto a plate lined with paper towels. Discard ALMOST all of the bacon grease. Leave about 1-2 teaspoons in the pan. 2. Toss your onions into the hot pan. Cook until they are golden and wilted. 3. While your onions cook stir together the brown sugar, apple cider vinegar, dry mustard, ginger and salt.  4. Pour the sauce over the wilted onions. Let the concoction simmer for about 10 minutes.  5. Drain and rinse your butter, pinto and kidney beans.  6. Open up your can of baked beans. Pour the whole can, sauce and all into a 3 quart casserole dish.  7. Add the other beans to the dish. Crumble up your bacon and sprinkle it on top.  8. Add the Sausage and jalapeño  9. Pour your saucy-onion-mixture-of-wonder into the dish.  10. Give everything a nice stir.  11. Cover your dish and bake at 350 degrees for 1 hour. Remove the dish from the oven, give the beans a stir and put the old girl right back in, uncovered this time. Cook for 30 more minutes.  Or, cook them in your Crock Pot on low for 3-4 hours.

Sourdough Waffles or Pancakes

 Sourdough Waffles or Pancakes

This recipe is from: Little Spoon Farm

OVERNIGHT BATTER INGREDIENTS

• ¾ cup (200 g) sourdough starter discard (stirred down)
• 1 cup (240 g) buttermilk (or milk)
• 3 tablespoons (50 g) white sugar (or honey)
• 1 teaspoon (5 g) vanilla extract
• 4 tablespoons (56 g) butter (melted)
• 2 cups (240 g) all-purpose flour

ADDITIONAL INGREDIENTS TO ADD JUST BEFORE COOKING

• 2 large eggs (lightly beaten)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon (5 g) fine sea salt

INSTRUCTIONS

TO COOK THE BATTER THE SAME DAY

• Add all of the ingredients to a large bowl and mix until well combined. Allow the batter to rest for 20 minutes at room temperature while the griddle or waffle iron is preheating.

TO FERMENT BATTER OVERNIGHT

1. In a large mixing bowl, whisk together the sourdough starter, buttermilk, honey, vanilla extract, melted butter and flour until well combined. Cover the bowl and let rest on a counter top at room temperature overnight or up to 12 hours.

2.    When you are ready to cook, add the eggs, baking soda, baking powder        Little Spoon Farmand salt to the batter, stir and cover the bowl. Let the batter rest 20 minutes while the griddle or waffle iron is preheating.

SOURDOUGH PANCAKE INSTRUCTIONS

• Preheat a griddle until it's smoking hot. Lightly grease the griddle and pour ¼ cup of batter in a round shape on the griddle. Cook until the bottom is golden brown and bubbles are covering the top of the pancake. Flip and cook until the pancake is cooked through and golden brown on each side, about 3 minutes per side. This recipe makes about 12 pancakes.

SOURDOUGH WAFFLES INSTRUCTIONS

• Preheat waffle iron and lightly grease with cooking oil spray. Pour ¾ cup of batter into the center of the iron, gently spread the batter and cook until the waffle is golden brown or according to manufacturers directions. ( 3-6 minutes) This recipe makes 4 standard-sized waffles.

NOTES

Store cooked pancakes/waffles in an air-tight container in the fridge for up to a week and in the freezer up to 3 months.

Reheat pancakes/waffles in the microwave for 20-60 seconds or in a toaster oven at 375°F (190°C) for 10-15 minutes or until heated through.

NUTRITION

Serving: 3pancakes | Calories: 482kcal | Carbohydrates: 69g | Protein: 13g | Fat: 16g