Belgian-Style Yeast Waffles

Belgian-Style Yeast Waffles

The waffles produced by this classic fermented recipe are very crispy on the outside and slippery and moist on the inside. Even when cooled, they can still maintain their wonderful texture. But don’t worry, they taste very delicious and won’t spend too much time on the plate! You can choose to prepare the batter for these waffles and cook it in an hour, but we prefer to let the batter sit in the refrigerator overnight, where it will develop a real yeasty and rich flavor. If you don’t like the slightly fermented, sourdough-like taste, just add 1.5 teaspoons of baking powder (except yeast) to the recipe, rest for 30 minutes and cook; do not refrigerate overnight.

 

 

Belgian-Style Yeast Waffles
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Belgian-Style Yeast Waffles
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Ingredients
About 4 Belgian-style 7-inch waffles
Servings:
Instructions
  1. Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
  2. Stir to combine; it’s fine if the mixture isn’t perfectly smooth.
  3. Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.
  4. Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.
  5. Serve immediately.
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Triple Chocolate–Peppermint Cookies

Triple Chocolate–Peppermint Cookies

The peppermint bark in these cookies is simple to make and adds a beautiful pop of color and flavor in each cookie, though store-bought bark will work well here, too.

 

 

Ingredients

PEPPERMINT BARK

5 peppermint candy canes (about 2 1/2 ounces)
15 red and white peppermint chocolate kisses (such as Hershey’s Kisses) (about 2 1/2 ounces)
3 (4-ounce) white chocolate baking bars, chopped
Pink food coloring gel
COOKIES
5 cups unbleached all-purpose flour (about 21 1/4 ounces)
1/2 cup red Dutch-process unsweetened cocoa (such as Guittard Cocoa Rouge)
1/2 cup Dutch-process cocoa blend (such as Hershey’s Special Dark)
1/2 cup crushed chocolate wafer cookies (2 ounces)
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 cups unsalted butter (16 ounces), chilled and cut into 1/2-inch pieces
3 cups granulated sugar
4 ounces semisweet chocolate chips, melted and cooled
4 large eggs
1 (12-ounce) package semisweet chocolate chips

 

Directions

Step 1
Pulse candy canes and chocolate kisses in a food processor until finely chopped, 10 to 14 times. Set aside. Bring 1 inch of water to a simmer in a medium saucepan over medium. Place chopped white chocolate in a medium heatproof bowl, and place over simmering water, ensuring base of bowl does not touch water. Heat, stirring often, until chocolate is melted and smooth, about 6 minutes.

Step 2
Remove from heat; stir in candy cane mixture and 1 drop of food coloring gel until incorporated. Pour chocolate mixture onto a parchment paper–lined baking sheet; spread into a 12- x 10-inch rectangle. Freeze, uncovered, until firm and set, about 2 hours. Break or cut bark into 1/2-inch pieces. Store in an airtight container in freezer until ready to use, up to 1 week.

Make the cookies

Step 3
Stir together flour, red Dutch-process cocoa, cocoa blend, crushed wafer cookies, baking powder, and salt in a large bowl; set aside.

Step 4
Add butter and sugar to bowl of a heavy-duty stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add melted semisweet chocolate, and beat until combined. Add eggs, 1 at a time, beating until well combined after each addition. With mixer running on low speed, gradually add flour mixture, beating until just incorporated. Stir in chocolate chips. Wrap dough tightly in plastic wrap, and refrigerate at least 4 hours or up to 3 days.

Step 5
Preheat oven to 375°F. Using your hands, roll dough into 24 balls (about 3 ounces each). Place 6 dough balls 2 inches apart on a parchment paper–lined baking sheet (keeping remaining dough balls chilled). Bake in preheated oven until cookies are set but still soft, 12 to 16 minutes. Remove from oven, and immediately top cookies with 6 to 8 peppermint bark pieces, slightly inserting edges of bark into warm cookies to hold in place. Let cookies cool on baking sheet 5 minutes. Serve warm, or transfer to a cooling rack to let cool completely, about 30 minutes. Repeat with remaining cookie dough balls and peppermint bark.

 

Make Ahead

Peppermint bark may be frozen for up to 1 week. Freeze any remaining dough balls for up to 6 months in an airtight container, or freeze baked cookies in an airtight container and reheat in a 350°F oven for 5 minutes.

 

 

Triple Chocolate–Peppermint Cookies
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Triple Chocolate–Peppermint Cookies
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Ingredients
PEPPERMINT BARK
COOKIES
Servings:
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Salted Caramel Apple Pie

Salted Caramel Apple Pie

This pie has everything you’d want out of an apple pie, A spiced apple filling and a homemade caramel sauce are encased in a buttery, flaky pie crust that can be made ahead of time and frozen.

This pie has everything you want for apple pie. Butter, flaky crust, spiced apple filling and sweet and salted caramel sauce are the perfect combination of flavor and texture in every bite. La mode is provided with the side of vanilla bean ice cream.

 

Ingredients:

Pie Crust:

 

Caramel Sauce:

 

Filling:

 

Directions

Instructions Checklist
  • Prepare the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until butter pieces are completely separated and coated with flour mixture. Using your hands, work butter into flour mixture until well combined and butter pieces are no larger than a pea. Add 1/4 cup cold water and gently stir with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.

  • Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky. Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in a refrigerator for at least 1 hour or up to 3 days. If chilled longer than 1 hour, let sit at room temperature at least 15 minutes before rolling.

  • While the dough is chilling, prepare the caramel sauce. Heat sugar in a small saucepan over medium heat, stirring occasionally, until sugar is completely melted and amber in color, 10 to 15 minutes. Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.

  • Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.

  • Prepare the filling: stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.

  • Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from heat and set aside at room temperature.

  • Preheat the oven to 400 degrees F (200 degrees C). Position oven rack in bottom third of oven.

  • Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.

  • Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce. Place remaining dough circle over apple mixture and press into apple mixture and into edges of pan. Using your fingers, fold edges under and crimp to seal. Brush top and edges of dough with egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.

  • Bake in the preheated oven until top is light golden in color, about 20 minutes. Without removing the pie, reduce oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and the filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted removes mostly clean, about 25 minutes.

  • Remove pie from oven and transfer to a wire rack to cool completely, about 2 hours. Serve pie with remaining caramel sauce, if desired.

 

Cook’s Notes:

It’s important to take your time with the various steps to make this pie. Make sure your dough is adequately chilled so that you maximize the number of flaky layers in the crust. If you don’t let your pie cool properly after baking and before slicing, your filling will not set properly and run.

Caramel sauce can also be stored in a refrigerator, covered, for up to a month. If refrigerated, let caramel set at room temperature until ready to use, about 45 minutes, heating slightly in microwave for 30 to 60 seconds if needed to bring to pourable consistency.

The pie dough can also be wrapped tightly and frozen until ready to use.

 

Nutrition Facts

556 calories; protein 4.2g; carbohydrates 64.4g; fat 33.2g; cholesterol 105.4mg; sodium 676.4mg.

 

 

Salted Caramel Apple Pie
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Salted Caramel Apple Pie
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Ingredients
Pie Crust:
Caramel Sauce:
Servings:
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Easy Halloween Mummy Cupcakes

Easy Halloween Mummy Cupcakes

Even if you’re not an experienced cupcake decorator, these little mummies are super easy to make and my kids loved them at their Halloween party. You can use any dark-colored cupcake or muffin and turn them into a creepy mummy in a heartbeat.

 

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.

  • Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.

  • Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy’s eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.

 

 

Editor’s Note:

The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

 

Nutrition Facts

361 calories; protein 3.8g; carbohydrates 48g; fat 19.3g; cholesterol 27.5mg; sodium 205.2mg.

 
 

Easy Halloween Mummy Cupcakes
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Easy Halloween Mummy Cupcakes
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Ingredients
Servings:
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Pumpkin Pie Cocktail

Pumpkin Pie Cocktail

Enjoy this refreshing delicacy with the annual pumpkin pie dessert.

 

Ingredients

 

 

Directions

Instructions Checklist
  • Combine the ice cream, ice, pumpkin, half-and-half, rum, and 1/4 teaspoon pumpkin pie spice in a blender; blend until smooth. Pour into a serving glass; top with whipped topping, sprinkle with pinch of pumpkin pie spice.

 

Nutrition Facts

223 calories; protein 2.7g; carbohydrates 15.3g; fat 10.3g; cholesterol 29.7mg; sodium 88mg.

 

 

Pumpkin Pie Cocktail
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Servings Prep Time
1 serving 5 mins
Passive Time
5 mins
Servings Prep Time
1 serving 5 mins
Passive Time
5 mins
Pumpkin Pie Cocktail
Print Recipe
Servings Prep Time
1 serving 5 mins
Passive Time
5 mins
Servings Prep Time
1 serving 5 mins
Passive Time
5 mins
Ingredients
Servings: serving
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Halloween Party Appetizer: Cheesy Eyeballs

Halloween Party Appetizer: Cheesy Eyeballs

This fun appetizer will surprise your Halloween party guests. A few simple ingredients make this delicious snack a terrible simple addition to your party table.

 

Ingredients

  • 24 mini cheese rounds
  • 24 green olive slices
  • 8 black olives
  • red gel food color
  • chopstick or skewer
  • small paintbrush

Instructions

1: Remove the wax casing from the cheeses. Use a paring knife to carefully cut a divot in the center of the cheese that’s approximately the size of a green olive slice
2: Press a green olive slice into the divot firmly, being careful not to damage the olive slice

4: Dip a small paintbrush into the red gel food coloring and paint squiggly lines from the olives outward to give the eyes a bloodshot effect. Six to eight lines per eyeball will provide the best look. 

5: Keep cold until ready to serve. Serve alongside fresh veggies and your favorite crackers or pita bread for a healthy Halloween party snack. 

Halloween Party Appetizer: Cheesy Eyeballs
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Halloween Party Appetizer: Cheesy Eyeballs
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