Breakfast Puff Pastry Packets

Today is a simple recipe that was inspired by some puff pastry recipes I found. I ended up doing my own using some Trader Joe’s dough I had stashed away. If you haven’t tried their puff pastry dough, you should. It’s only available around December, as far as I know, and not only is it a great price but it tastes really good because it is all butter like the DuFour kind. But for whatever reason, I like this one better and have had better luck with it. I didn’t realize it was a limited edition kind of product the first year, so the second year I stocked up!

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Homemade Liege Waffles

I’ve made these a couple times and apparently both times forgot to take pictures. Whomp whomp. But maybe in the future when I make them next I can try to remember and add the pictures later. I do have the after shots, though.

These waffles were pretty amazing. They bake up crispy on the outside and eggy/chewy on the inside. I also kind of like that the shapes are not the typical round waffles.

As for the fancy pearl sugar usually required? I made a version with sugar and water. Unfortunately I forgot about them in the oven and they lost their shape, but I just broke them up into pieces again and they worked just fine in the dough. You can certainly buy the pearl sugar (Amazon has it, but there are grocery stores that carry it, too) or make it at home if you don’t feel like waiting.

Speaking of the dough, those are the little dough balls you make and then put in your waffle iron. I tried using extra dough but it didn’t work well. The waffles would take too long to cook through and the outside wasn’t as good. So, stick with the golf ball hunks of dough I describe in the directions.

These waffles don’t need syrup because they are sweet enough as is–the Fudgelet actually said that they taste like they have syrup in them. I hope you’ll try them!

Directions for Liege Waffles

Adapted from Something Swanky

  • 1 Tablespoon instant dry yeast
  • 1.5 Tablespoons granulated sugar
  • 3/4 cup milk, lukewarm (around 100-110 degrees F)
  • 3 eggs
  • 1 cup (2 sticks) melted butter, slightly cooled
  • 1 Tablespoon vanilla extract
  • 3 cups flour
  • 1/2 teaspoon salt
  • 4 ounces pearl sugar (or 1/2 recipe of below)

Sprinkle the yeast and granulated sugar over the milk. Let rest 5 minutes, or until foamy. Whisk the eggs in a stand mixer for about 2 minutes on medium-low until lightly beaten. Add the milk mixture and mix. Then, with the mixer on low, slowly pour in the melted butter. Add the flour and salt, then switch to the dough attachment. Knead for a few minutes, scraping down the sides of the bowl as necessary, until a ball of dough forms and it pulls away from the sides.

Cover the bowl with plastic wrap and allow to rise for about 1 hour until doubled. Alternatively, allow to rise slowly overnight in the refrigerator. When ready, preheat the waffle iron. Meanwhile, knead the pearl sugar into the dough then make golf ball-sized balls of dough. Cook one ball at a time until golden brown. For my waffle maker, this was about 3 minutes. Use forks to remove from the maker as the pearl sugar will caramelize and be super hot. You can keep the waffles warm in a 200 degree F oven on a baking sheet, if desired.

Hack for Pearl Sugar

  • 10 ounces Granulated sugar
  • water

Preheat the oven to 250 degrees F. Begin by grinding the granulated sugar in a mini food processor until it is more finely ground. Then add water and stir with your hands until it forms a dough. Then, make little balls of dough and place them on a parchment or silicone-lined baking sheet. Bake for about 1 hour until they turn crisp.

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Roasted Peppers and Sausage with Fennel

Before I get to the recipe, I just have to share the funny coincidence. I am writing this on April 28, I made it March 28, and I am posting it May 28. Now, to today’s simple recipe…

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Thick-Crust Sicilian-Style Pizza

This is the first recipe I made post-Chiplet’s birth. I made it 4-5 days after he was born. The first two nights I was at the hospital, and the first night home a friend dropped off dinner. The next night we had leftovers that needed to get eaten (this recipe here) and then the next night we ate this. It was such a filling pizza that we ended up having it for dinner and lunch leftovers too.

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Simple Cast-Iron Quiche

My apologies, but since this was one of the dishes I made while the Chiplet was still a newborn, I only have 3 pictures to share. But, the actual recipe is super simple and I don’t think process pictures are necessary.

If you would like a simple quiche recipe, this one is perfect. You can even bake it ahead.

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Chicken and Dumplings

This recipe comes from February. I came across a recipe for chicken and dumplings that looked interesting. When I went back on my blog to look at the recipe I made before, well, I realized I must have never written about it. I can’t find it! Oops. I definitely made it well over a year ago, so it’s not like I just haven’t caught up to it, I just skipped it, I guess. Well, I had mostly followed a recipe so I looked at it to compare to the new one. I ended up making my own version that we really enjoyed.

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Cheese-Stuffed Meatballs

Awhile ago, before the Chiplet arrived, K had to do a work trip. He was gone for a few days, which made my evenings fairly quiet and slow. One of these nights, I decided to make a huge batch of meatballs. I made enough for us to eat for dinner twice, and to save for future meals post Chiplet. Sauce included! These were really yummy meatballs with the cheese inside. You can make them as small as you like, but ours were on the more normal size since I was making so many (about 100). I doubled the recipe below because I figured that if you’re going to make meatballs, you may as well make a double batch to save. Right?

 

Directions for Cheese-Stuffed Meatballs

Adapted from Chelsea’s Messy Apron

  • 8 ounces mozzarella, cut into small cubes (about 1/2 inch cubed)
  • 1 small onion, grated
  • 2 Tablespoons milk
  • 1/2 cup Panko
  • 1/2 cup grated Parmesan cheese
  • 1 pound ground beef
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • Salt
  • Pepper
  • 1 egg
  • Spaghetti/tomato sauce recipe of your using, jarred or homemade

In a bowl, stir together all of the ingredients except for the mozzarella.

When the mixture is well-combined, spoon out a small amount of the meat mixture to wrap around a piece of mozzarella. Cover the mozzarella completely, then place on a foil-lined baking sheet. Make all of the meatballs and then refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 425 degrees F. Bake the meatballs until browned and mostly cooked through (about 15-20 minutes). At the same time, bring your tomato/spaghetti sauce to a simmer and when the meatballs are ready, add them and simmer gently until cooked through.

Serve.

Directions for Cheese-Stuffed Meatballs (without pictures)

Adapted from Chelsea’s Messy Apron

  • 8 ounces mozzarella, cut into small cubes (about 1/2 inch cubed)
  • 1 small onion, grated
  • 2 Tablespoons milk
  • 1/2 cup Panko
  • 1/2 cup grated Parmesan cheese
  • 1 pound ground beef
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • Salt
  • Pepper
  • 1 egg
  • Spaghetti/tomato sauce recipe of your using, jarred or homemade

In a bowl, stir together all of the ingredients except for the mozzarella. When the mixture is well-combined, spoon out a small amount of the meat mixture to wrap around a piece of mozzarella. Cover the mozzarella completely, then place on a foil-lined baking sheet. Make all of the meatballs and then refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 425 degrees F. Bake the meatballs until browned and mostly cooked through (about 15-20 minutes). At the same time, bring your tomato/spaghetti sauce to a simmer and when the meatballs are ready, add them and simmer gently until cooked through. Serve.

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