Overnight Belgian Waffles

 

Yeasty, thick, slight crunch with a soft center, these waffles are a winner on every count.

Recipe adapted from Ina Garten's cookbook, Make It Ahead

 

1/2 cup warm water

1 package active dry yeast

2 teaspoons sugar

2 cups whole milk

1/4 pound (1 stick) butter, melted

2 tablespoons honey

1 teaspoon pure vanilla extract

1 1/4 teaspoons kosher salt

2 cups all purpose flour

2 extra large eggs

1/4 teaspoon baking soda

 

The night before, combine the water, yeast, and sugar in a very large bowl. Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.

 

The next morning, heat a waffle iron while prepping the batter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids, close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.

quick and delicious biscuits

 

These are my recent go-to for a quick brunch/lunch. They can be whipped up in about 15 minutes and work wonderfully as the base for a breakfast sandwich, are heavenly smothered with butter and honey (but really what isn't??) and great as a side to almost any main course. I found this recipe in Cook's Illustrated All-Time Best Bread Recipes....enough said.

 

 

 

Quick and Easy Cream Biscuits-Adapted by me

Makes 8 (clearly I got mine to make more than 8)

2 cups all-purpose flour

2 teaspoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups heavy cream

 

1. Preheat oven to 450 degrees and line baking sheet with parchment paper or Silpat.

 

2. Whisk flour, sugar, baking powder and salt together. Stir in cream (I use my hand) until all combined. Transfer dough to a lightly floured counter and knead dough briefly until smooth.

 

3. Roll dough out until it reaches the desired thickness you want for your biscuits. The original recipe suggests a 3/4 inch-thick-circle (do some people really measure this??!) Cut into rounds (use the top of a drinking glass if you have no biscuit cutter) and place on baking sheet.

 

4. Bake until biscuits are golden brown, about 15 minutes.

Serve warm or microwave for 30 seconds before eating.

 

Blueberry Muffins

Recipe here.

Vera and I share the same feelings when it comes to eating blueberry muffins. Open wide and enjoy!