Mixed Bag Mondays: Mushrooms and Waffles

I swear I’m not being lazy, but I just don’t see the need to go through all the steps of sharing some recipes that aren’t ones I would make again. Let’s start with the waffles.

What’s wrong with this waffle?

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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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Mixed Bag Mondays (part 14): Dorie and Ina Cookbooks

For Christmas, I received two new cookbooks from my Dad and M. One was the new Dorie Greenspan cookie book and the other was a book from Ina Garten. The Dorie one has been awesome since I rarely have problems following her recipes, and they always turn out tasty. The Ina one has some good-sounding recipes but so far I’ve only made one, which I will share below. Both of these recipes today are okay…they tasted fine, but there are reasons I will be unlikely to make them again. If you have these cookbooks and were thinking of making these, well, read ahead and see if you still want to. You just might, or you might hold off and make something else (like these brownies).

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Overnight Yeasted Waffles

Last year, my friends and I went to a big Mom/Baby Halloween party. This year, most of us weren’t attending the party because it was so crazy last year (lots of people, overheating babies in their costumes, meltdowns galore…). As it turned out, the Fudgelet ended up taking an epic nap (for him) that day, so we would have missed most of it anyway. Besides, K’s work had a trick-or-treating event the same afternoon, so we went to that one instead. (Had to show off the matching family costumes, after all.)

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Tips-y Tuesdays: How to Fill Your Waffles

Have you heard of Taiyaki before? Basically, picture a waffle in the shape of a fish with a filling inside. A traditional filling is red bean paste, but you can find many kinds. At a food stand near us, they even have one filled with bacon! I was inspired to fill some waffles of my own with some American-style fillings. For today, I am sharing my successes with cookie butter and jam, and this brings back a first Tips-y Tuesday in a while!

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Buttermilk (Belgian) Waffles

Are you married? Did you have fun picking out your wedding registry items? We started by enjoying it, but realized quickly that there weren’t many household items we didn’t already have. We both had separate homes before getting married (and mine didn’t sell for almost our entire first year of being married–fun times with a bad housing market!), which meant that we had many duplicate items, too. Not only do we currently have about 6 cookie/baking sheets, but 4 muffin pans (I plan on donating 2 of them), glasses for easily 25-30 people, and 2 KitchenAid mixers. Yep, two! One of the few items we did not already own was a waffle maker. I was holding out because waffles are one of those things you want to make and have with someone. You can certainly cut a recipe down and make just a few, and leftover waffles are great–simply freeze or eat later in the week. Reheating in a toaster oven or microwave (depending on if you are a crispy or soft fan) is easy! But, there is something to be said for making waffles for people. My dad always was the waffle maker in our house. I tend to be the waffle maker now, although K is usually in charge of cooking pancakes. I can do them, but he has better luck flipping them. At least waffles don’t require flipping!

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