Grandma (my mom) sent my son something special just for him but the whole family benefits from this gift too! My son enjoys cooking just like I do so this gift is a natural fit of course. The gift is a Belgium Waffle maker! This is a nice one too! It cooks them perfectly, easy to clean, cooks two at a time, and of course “cool looking” according to my son. I have to agree. I have not used it myself but I am sure it is easy to use as well. This is also a great gift because it gives my son and I more time together and something we can share in common. What a great grandma we have!
Of course we HAD to use it the very day it was delivered via UPS. But as luck would have it UPS was running about a hour or so later then normal. My son did not know it was on the way so I had to stall dinner. Little did I know that Belgium Waffles take more then a hour to prepare. So we went with standard waffles that night. But now that it’s a few days later we can make true Belgium Waffles, the recipe and experience follows.
Can I eat now?
This recipe is a modified version from the manual. For those of you that are interested in the unit model it’s Warining Pro WWM1200SA (this is a really nice one!)
- 1 1/2 cups water
- 1 packet (2 1/3 teaspoons) Active Dry Yeast
- 3 cups of All Purpose Flour
- 1/4 teaspoon Salt
- 3 Lagre Eggs – seperated Plus 1 Egg White
- 1/3 cup Sugar
- 1 1/2 cups Skim Milk
- 8 tablespoons Unsalted Butter – melted and cooled
- 2 tablespoons Vegetable Oil
- 2 teaspoons Vanilla Extract
The long time to eat steps (1 hour is a long time when you are hungry) – This takes 1 hour after you blend all the ingredients!
- Heat half of the water to lukewarm (105-110 F) and add to a large bowl then add yeast and a pinch of sugar to dissolve. This will foam when done about 5 to 10 minutes.
- Add flour and salt to a large bowl then stir to blend then set aside
- To the dissolved yeast bowl add egg yokes, one egg white and the remaining sugar stir to blend
- Add the reaming water, milk, melted cooled butter, oil and vanilla extract stir until smooth
- Add the liquid mix to the dry mix and beat until smooth
- In your mixer bowl add the egg whites and beat until stiff speaks are formed (see picture below)
- Fold egg whites into batter
- Let the batter stand for 1 hour coming back every 15 minutes to stir. During this time the batter will be rising and smells so good!
- Heat the waffle maker, when heated pour batter into maker making sure to distribute batter evenly and push down into grids. This is yeast based so you will have bubbles.
- Cook per manufactures directions
- Top with your favorite topping (see my post here for an idea) and enjoy. You will!
Stiff Peaks from beating the egg whites
Fold in the egg whites
Stir every 15 minutes for 1 hour
The batter will rise over the hour. Oh waiting for the waffle iron to heat up!
Add some batter with the provided measuring cup
Be sure to spread evenly and get the batter into the grids.
Time to eat!
Pasta, eggs, ham and cheese who knew it could be so good and easy to make. You can also add some additional toppings such as salsa, hot sauce, veggies, or whatever floats your boat.
- 1 pound Lumaconi pasta – my favorite
- 1 pound ham steak – chopped
- 8 large eggs
- 2 tablespoons butter
- 8 oz shredded cheese reserving some for the topping – perhaps chedder thats what I used
The steps to goodness
- Cook pasta per package directions
- Preheat of to 450 F
- Break eggs into large pan and scrambled eggs making sure you cook with the butter
- In a casserole dish (greased) add pasta, ham, and egg and blend well. Don’t break up the egg to much the egg pieces should be in small bite size pieces
- Add cheese to the blend and mix well
- Flatten out blend and top with cheese
- Cook in oven for about 10 minutes or until cheese topping is a lite gold color
- When serving be sure to include topping on each plate. You can add some additional topping such a salsa or hot sauce.
Before the bake
Hows this view before the bake?
All warm and ready to serve!
I needed to use up the strawberries in the Frig before they went bad. What to make with strawberries? Coffee cake muffins of course!
These are a bit dense with strawberries just under the topping and there is a bit of topping through the center of the muffin forced in with the handle end of a wooden spoon to give that extra surprise in taste. Test taste results was thumbs up around the room and mouths where full enjoying the tasty muffins.
Ingredients for the Muffin Bottom
- 1/4 cup butter
- 3/4 cup white sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon Vanilla extract
- 1/2 cup skim milk
- 1/2 cups sliced strawberries or just enough to top all of your muffins
Ingredients for the Muffin Top
- 1/2 cup all-purpose flour
- 1/2 cup light brownsugar
- 1/4 cup butter, softened I put mine in the microwave for 10 seconds
- 1/4 cup flaked sweated coconut (optional)
Mix, cook it , eat it
- Preheat oven to 350 degrees F
- Grease a muffin pan – makes 12
- Beat with electric mixer 1/4 cup butter in a bowl until creamy
- Add 3/4 cup sugar and egg to the mix and yes mix well
- Add flour, baking powder, and salt together in a separate bowl and mix.
- Stir the flour mixture and milk into butter sugar mixture and mix until combined
- Using a spoon fill muffin tins
- Arrange strawberries on top the batter (see picture below)
- Now for the sugar topping
- Mix flour, sugar and butter together in a bowl. You may need two butter knives to cut the butter into the mix
- Sprinkle topping over strawberries
- Use the handle end of a wooden spoon to push a single push of topping into the batter to give that extra surprise (see picture below)
- Top with coconut – optional
- Bake until a toothpick inserted off the center of the muffin comes out clean, about 35 minutes
The wooden spoon step
Before the heat
Heated and cooling for a bit.
That’s some detail
Enough already just eat me!
My mother in law came for a visit and in tow she had a plastic bag full of KitchenAid stand mixer attachments! She said she was doing some cleaning in the basement and found these from about 15 years ago which were never used. She took a chance bringing them as she did not know for sure which mixer I had. But as you know, if you are a regular reader of my blog that my mother bought me a KitchenAid stand mixer just a short time ago (I love this thing if you could not tell and sorry that I have not posted all the things I have made with it. Sometimes I get so involved in cooking that I forget to get the camera out.). Here is the contents of the bag:
- Fruit/Vegetable Strainer Set (used in the recipe below)
- Slicer/Shredder Attachment
- Food Grinder Attachment
What’s in the bag
I came up this pizza sauce recipe while at the farmers market looking at all the fresh produce. I just LOVE fresh produce!
Ingredients for pizza sauce
- About 5 large red ripe tomatoes – strained through the KitchenAid Fruit/Vegetable Strainer
- 2 table spoons of extra virgin olive oil – I used Oliveto Mediterranean Blend – first cold pressed – Yum!
- 1 medium sized yellow onion – diced
- A couple dashes of kosher salt
- A couple of grinds of black pepper
- 1 to 1 1/2 cups of fresh Basal, no stems – chopped – THIS IS A MUST!
- 2 cloves garlic – diced
Sauce is boss
- Using the KitchenAid Fruit/Vegetable Strainer strain the tomatoes. I am sure you can strain these by hand but it would take longer.
- In a medium sized sauce pan add olive oil and heat over medium high heat, add onion and salt and lightly brown the onions – around 10 minutes
- Add strained Tomato sauce and boil covered for 10 minutes
- Remove cover reducing heat to low for about 35 minutes.
- Add basal, garlic, pepper and continue over low heat until sauce has reduced to the thickness you would like. I added about another 30 minutes or so.
Dough and Sauce
Ingredients for Pizza Dough
- 1 package active dry yeast
- 1 cup warm water (105° F to 115°F)
- 1/2 tsp salt
- 2 tsp extra virgin olive oil
- 1/4 cup cornmeal plus a dash extra for the pizza pan
- 2 1/4 to 3 1/2 cups all-purpose flour
- Your toppings
Build the pizza from the dough up
- Dissolve yeast in warm water in warmed mixer bowl
- Add salt, olive oil, 1/4 cup cornmeal and 2 1/4 cups flour
- Attach bowl and dough hook to mixer
- Turn to Speed 2 and mix about 1 minute
- Add remaining flour, 1/2 cup at a time, and mix about 3 minutes. The dough should clean sides of bowl during this time and then start to ride up the hook. Please note humidity and temperature can have a huge impact on how the dough will perform. Your dough may be too sticky or too dry so add a table spoon of water or flour at a time to get the proper behavior as described.
- Place dough in greased bowl, turning to grease all sides of dough ball.
- Cover with plastic wrap and let rise in warm place, free from draft, about 1 to 1 1/2 hour. I put mine in a cold oven.
- Preheat oven to 450 F – Don’t forget to remove the dough! he he.
- Punch dough down, yes with your fist!
- Brush 14″ pizza pan with oil. Sprinkle with cornmeal. I use a cast iron pizza pan and this recipe reflects that.
- Roll dough out to a disc on a floured surface about and inch or two larger then the size of the pizza pan. I make two pizzas with this recipe. One small personal pizza and the larger one. Just cut of a bit of dough for the smaller pizza.
- Place on pizza pan and form a ridge around edge of the dough
- Add toppings
- Heat pan on stove until you see a bit of steam being release from below the dough
- Bake at 450°F for 10-15 minutes or until cheese is just golden brown
- Let rest for one minute then slice and enjoy!
The test taste results: Bowing down on the floor, I am not worthy. This is so good! Yum! wait I need to test it again. Yum! Wait one more time just in case. Yum!!!
Happy Birthday Erik!
I wanted to make a cake for my son’s birthday using what I had on-hand. The cake had to be chocolate flavor and of course had to be good. I have not made many cakes in the past and wanted something different then I have made before. So off to the internet search I went. What to enter, I did have Hershey’s Cocoa on hand so lets go with that. First thing to popup was “Really Chocolate Chocolate Cake” from the Hershey’s Kitchens. This has to be good, so I called my son in to see the picture and recipe and asked if he would like this. He said “YEEEEEESSSS!!!!!”. That was easy! I followed the recipe pretty close only reducing the powdered sugar by a half a cup to 3 1/2 for the frosting, adding the sliced strawberries as a topping and love to the recipe.
The test taste results:
mmm amma mmmeuumm (I think they said, this tastes great or something like that)
This beats store bought
Leftovers are better then the day before
Ingredients for Cake
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 1 cup Hershey’s Cocoa
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup skim milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Chocolate Fudge Frosting (see below for the recipe)
- A handful of sliced or whole strawberries – be creative!
Make the cake
- Preheat oven to 350°F
- Grease and flour two 9-inch round baking pans. Don’t leave any loose flour in pan
- Stir together sugar, flour, cocoa, baking powder and salt in large bowl
- Add eggs, milk, oil and vanilla then beat starting on a low speed (otherwise you will make a mess) increasing to medium speed of electric mixer for 2 minutes
- Stir in boiling water
- Pour batter into greased and floured pans
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean
- Cool cakes in pans for 10 minutes
- Remove cakes from pans to wire racks and cool completely (do not sneak a bite I will know about it!)
- Frost with Chocolate Fudge Frosting – see below. Adding frosting to the first cake then top with the second cake and add frosting to the stack
- Top with strawberries
- Store in cool place as the frosting is mostly butter after all
- Sing “Happy Birthday” (the traditional song as I think the copyright was removed)
Ingredients for Chocolate Fudge Frosting
- 3/4 cup (1-1/2 sticks) butter, melted
- 1 cup Hershey’s Cocoa
- 3-1/2 cups powdered sugar
- 1/2 cup skim milk
- 2 teaspoons vanilla extract
Make the frosting
- Place melted butter in large mixer bowl
- Add cocoa and stir until smooth
- Gradually (I mean this!) beat in powdered sugar, milk and vanilla
- Beat until smooth
The dark cake and white plate does not work well with a smart phone camera.
Ditto from above capitation.