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!
Yes it tastes as good as it looks
Waffles, Fruit and Whipped Cream oh my. Yes these are good! I asked my family once everybody was done if I should have changed anything and they all said “NO!” So yes these are very good.
I am going for a bit healthier version here by doing small things such as using Truvia Baking Blend and using skim milk. You cannot not tell.
Because you are making the fruit blend syrup, whipped cream and waffles for this meal I recommend you first make the whipped cream followed by the syrup fruit blend and finally the waffles.
Ingredients for the Whipped Cream
- 1 Cup of Heavy Whipping Cream
- 1 1/2 teaspoons of Truvia Baking Blend
Whipped Cream whipping steps – I am using a KitchenAid stand mixer
- Place mixing bowl and whisk attachment in freezer for 15 minutes
- Remove mixing bowl and whisk from freezer and attach to mixer as normal. if your hands are wet and the bowl is metal guess what? You will stick to the metal bowl!
- Add Heavy Whipping Cream and Truvia to mixing bowl
- Start the mixer on low speed increasing to speed 8 slowly and mix for a few minutes. You are looking for stiff peeks when you lift up the whisk. Watch and test often.
- Put the end result into the refrigerator until you are ready to top the waffles
Ingredients for the Fruit Syrup
- 1 1/2 Cups Strawberries removing the tops and only cut the larger berries
- 1 Cup Blue Berries
- 1 tablespoon of Orange Juice
- Dash of salt
- 4 tablespoons of Truvia Baking Blend
Fruit Syrup steps
- Place all ingredients in a small sauce pan and mix
- Heat until just stating to bubble then continue to heat for about two minutes longer
- Turn off heat and let cool
Ingredients for the Waffles
- 1 3/4 cups flour
- 1 tablespoon Baking Powder
- 1 1/2 teaspoons Truvia Baking Blend
- 1/2 teaspoon table salt
- 3 large eggs
- 1 stick butter melted – I melted it in the microwave for 30 seconds
- 1 1/2 cups of skim milk
Mix the batter, cook the batter and finally build it
- Preheat your Waffle Iron
- Preheat oven to 250 F – this is where you will store the Waffles until they are all done
- Mix all the dry ingredients in a large bowl
- In a separate bowl beat eggs then mix in milk and melted butter
- Add the wet bowl contents to the dry ingredients and mix well. Yes those small pesky lumps are okay.
- Pour the batter into your preheated Waffle Iron and cook per manufactures directions. Mine was about 6 1/2 minutes.
- Keep waffles warm in oven
- Once all the waffles are done it’s time to plate!
- Build a plate by placing two waffles on the plate followed by a couple dollops of whipping cream then add the fruit syrup
- Try to eat slowly if you can.
Oh so good!
I was in the mood for coffee cake but did not want the regular kind. I was looking for something more like a muffin. The advantage of a muffin is you get more crispy goodness due to more contact with the pan.
Ingrediants for the Streusel topping
- 1 cup packed light-brown sugar
- 1 cup all-purpose flour- spoon and level int the measuring cup
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chilled butter, cut into small pieces
Ingrediants for the Muffins
- 1/2 cup butter – room temperature
- 1 3/4 cups all-purpose flour – spoon and level int the measuring cups
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sour cream – I used the light version
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Directions for the Streusel topping:
- In a medium bowl, stir together: brown sugar, ground cinnamon, flour, and salt.
- With two knives cut crosswise until mixture resembles large coarse crumbs. This can take a few minutes but will work
- Refrigerate until ready to use!
Directions for the Muffins:
- Preheat oven to 350 degrees
- Grease 12-cup muffin tin
- In a small bowl whisk together: flour, baking powder, and baking soda then set aside
- Using a stand mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy
- Beat in eggs one at a time until well combined
- With mixer on low speed, beat flour mixture into liquid mixture. Add the flour mixture slowly
- Add half the batter to the prepared muffin cups
- Top with half the Streusel topping mixture
- Add the second half of the batter to the muffin cups on top of the Streusel
- Add the remaining batter
- Use the rest of the Streusel to top off the muffin cups
- Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean
- Cool in pan for 5 minutes
- Transfer to a wire rack to cool completely. In order to get the muffins out of the muffin tins I had to do the double flip method. That’s where you place a cookie sheet covering the muffins, flip everything over so the muffins are face down on the cookie sheet (released from the tin), put the wire rack on top of the muffins then flip again.
After using two knives to cut crosswise until mixture resembles large coarse crumbs
All topped off and ready to bake!
Cooling in the pan for 5 minutes. Hurry up!
After the double flip method.
Inspired by Martha, who isn’t!
My mom gave me a new toy! It’s a KitchenAid stand mixer! I was so excited I could hardly maintain control! After I settled down a bit I was thinking what could I make first? Could it be pizza dough, cup cakes with homemade frosting, cookies, breads, rolls, on and on the list could go. Something had to be first and I wanted it to be easy so I can learn how to properly use the machine. So pizza dough won out plus I have been wanting to try out my idea of a breakfast style pizza. Hmm two new things at once, so many variables. Lets do it!
My new toy!
As for the pizza dough I made the one found in the recipe book that came in the box called “Crusty Pizza Dough” which you can find by doing a search for “KitchenAid Crusty Pizza Dough” on the internet.
- Pizza dough
- 1 stick of melted butter
- A few tables spoons of oil
- A few tables spoons of of corn meal
- 8 eggs – cooked scrambled
- deli ham – chopped – enough to cover the pizza
- Cheeses – I used a new cheese blend call Mac and Cheese blend
- Cooked chopped bacon – enough to your liking
Steps to building a fine breakfast pizza
- Make the Pizza dough and roll it out to fit the cast iron pizza pan
- Preheat oven to 450 F
- Brush oil onto a cast iron pizza pan then sprinkle with corn meal
- Place the dough onto the a cast iron pizza pan
- Brush the dough with melted butter
- Top with an even layer of cooked scrambled eggs
- Add the ham
- Sprinkle with cheese
- Add the bacon
- Heat the cast iron on the stove top for a few minutes to get things started. This will help the pizza cook faster in the oven and help crisp up the bottom of the pizza.
- Cook pizza for about 15 minutes or until the cheese just starts to turn brown
- Let rest for 5 minutes, cut, serve and enjoy. We sure did at my home!
I am hungry!
Corned Beef Hash with Golden Potatoes along with Greek Yogurt Pancakes and an over easy egg
What to do with Corned Beef leftovers? Corned Beef hash of course!
Ingredients for the Corned Beef hash
- Leftover Corned Beef of course
- 3 medium sized Golden Potatoes – I will let you think this one over
- 1 medium Yellow onion – chopped
- 2 cloves of garlic – diced
- Dash of salt
- Couple grinds of fresh ground pepper
This is a simple and tasty meal that pairs well with eggs and Greek Yogurt Pancakes.
- Cube the raw potatoes in to small sizes
- Add potatoes to the skillet that has been heated to medium low and cook with the lid for about 10 minutes. You are trying to soften the potatoes. You can test the potatoes progress by using a fork to poke the potato piece. If the fork goes in easy you are ready for the next step. Each time you open the lid to test the potatoes be sure to flip the potatoes.
- Stir the potatoes keeping the lid off
- Chop the onion and add to a separate skillet heated to meduim high cooking until translucent then remove from pan
- Stir the potatoes again. You are trying to brown the potatoes just a bit
- Chop the corned beef and add to the skillet you cooked the onion in cooking until crispy
- Now add the onion, crispy corned beef, garlic and chopped onion with the potatoes blending well. Be careful not to break up the soft potatoes.
- Now you are trying to crisp up your new blend so so you will need to make it flat using your spatula.
- Let the blend brown up and only flip a section at a time. Continue doing this until brown and crisp but not burnt!
- Add the salt and pepper to the mix then serve
Smoked Paprika – Yum!
Last night was one of those nights where I just did not know what I wanted for dinner. I walked around the kitchen looking in the cabinet then the freezer then the refrigerator then back to the cabinet starting the cycle over again. Then something caught my eye, Smoked Paprika. I have been meaning to try this for quite sometime now. It was getting late so I did not have much time to make anything that was time consuming and I knew eggs could be fast.
Smoked Paprika had to go well on soft-boiled eggs but there is only one way to find out and that’s to try it of course. Soft-boiled eggs are easy to cook only requiring a pot with water that covers about half way up the eggs then boil with the lid on for 6 1/2 minutes. When times up fill the pot with cold water and let sit a few minutes letting the eggs cool so you can handle them and they will be easier to peel. Peel on a paper towel but be careful as these are soft-boiled after all and you don’t want to lose that golden goodness before you plate it.
As for building I went simple by just toasting wheat bread then topping with american cheese followed by the soft-boiled egg splitting it. Spice it up with a dash of kosher salt and of course the Smoked Paprika.
This was an amazing tasting dish! Smoked Paprika is now my favorite! If you have not tried Smoked Paprika before you HAVE to try it!
I found a Southwest-Inspired Corn & Black Bean blend at the store which got me thinking that this would go great with tacos. I was thinking breakfast tacos but I wanted this for dinner so I went with a spicier flavor.
This is an easy meal and only requires a few ingredients.
- Southwest-Inspired Corn & Black Bean blend – of course this
- Tortilla – homemade or store bought but of course homemade are so much better (but that will be another post)
- Cooked bacon
- A pinch of grated cheese of your choice
- 1 egg per tortilla
While doing the steps below start cooking the Southwest-Inspired Corn & Black Bean blend.
Cook the egg. What I found best for this recipe is a lightly scrabbled egg. Crack the egg and put is on the skillet as you would if you are going to prepare a fried egg. Cook until the white of the egg is nearly cooked then scramble the egg on the pan. Remove the egg while it is still light and fluffy.
Now you have to warm up the tortillas or they will just break apart when you try to build and eat them. A quick and easy way is to use the warm pan you just cooked the eggs in. Warm each side of the tortilla for about 30 seconds each side and when side 2 is up put the cheese on the tortilla while still in the pan to start melting it.
Now for the building stage. Remove the cheese topped tortilla from the pan and put it on your serving plate. Add the egg followed by the Southwest blend and finally the slice of bacon. Now wrap it up and add the side of choice if desired.
And the final result with a side of smashed potatoes. This was very tasty!
Erik asked me last night, “Daddy can we have something special for breakfast?”. I said sure. So I searched the Internet high and low and found this. It’s corn bread with chocolate chips. Yes I thought the same thing, strange. But after thinking more about it I said hmm this could be good. Well I enjoyed it and my kids “loved it” and gave it a 9 1/2 and also said “this is the best breakfast I ever had”.
I sure can’t take credit for coming up with this gem. Full credit goes to Nick here: http://www.macheesmo.com/2010/11/chocolate-chip-cornbread/
Here are my results from following the recipe:
Wet and Dry
All mixed up
cook me already
All nice and toasty