Almond Belgian Waffles

Almond Belgian Waffles

For Christmas Adam and Brandie gave me a wonderful waffle iron for which I’ve had a few opportunities to use over the last couple of months.

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Belgian waffles are great for any occasion, but I’ve added a little twist that definitely makes these my new go-to waffle recipe.

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Using almond extract gives a great nutty sweetness to the batter that means this waffle can really stand on its own or complement whatever toppings you chose.

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Almond Belgian Waffles
 
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Author:
Recipe type: Breakfast
Serves: 6 servings
Ingredients
  • 2 cups flour
  • ¾ cup granulated sugar
  • 1 tablespoon + ½ teaspoon baking powder
  • 1½ cups milk
  • 1 cup melted butter
  • 2 eggs, separated
  • 1 teaspoon almond extract
Instructions
  1. In a large bowl combine the flour, sugar, and baking powder.
  2. In a small bowl whisk together the milk, butter, egg yolks, and almond extract.
  3. Pour the wet ingredients into your dry, and stir until just combined.
  4. In another small bowl, whisk the egg whites until they are able to form stiff peaks, and then fold the whites into the batter gently until just combined.
  5. Use a ¼ cup measurement to spoon the batter into each square of a heated waffle iron and cook as your particular iron instructs.
  6. Serve as pictured with whipped cream and strawberries, or with butter and syrup, or any way that you like!

 

Puppy Bowl Sundaes

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I’m admittedly not a big fan of football (no judgement on those of you who are – it’s just not my thing). And, since I never turn down the opportunity to annoy people with my puns, this year I announced that we’d be having Puppy Bowl Sundaes instead of the usual Superbowl fare.

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We set up an easy, albeit not particularly visually appealing sundae bar for the occasion. It included: peanut butter, chopped peanuts, strawberry sauce, caramel sauce, chocolate sauce, hot fudge, sprinkles, whipped cream, maraschino cherries, chopped strawberries, bananas, freshly made waffles, and chocolate, vanilla, and strawberry ice cream.

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Some of us like whipped cream. A lot, apparently.

We also served chips, salsa, Chex Mix, and hoisin wings for anyone needing something a little more solid in their stomachs.

It was a lovely, fun time and the sundaes were a really colorful, fun addition to our time together. I highly recommend sundae bars for casual get togethers (they sure get sticky)!

And if sundaes aren’t your thing, you can still just opt for regular ole Puppy Bowls.

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Strawberry Pie: Take 1

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Have I been on a pie kick lately? I feel like I’ve been on a pie kick lately.

Being on a pie kick, you’d think that baking one would go smoothly for me.

Ha.

HAHAHAHA.

Ahem.

Anyway. I managed to make a tasty strawberry pie, but it took some improvising. And it didn’t look the way I wanted.

I had imagined a pile of shiny red juicy beautiful strawberries covered in a clear glaze. Just bursting with color and vitality and deliciousness.

I got the deliciousness down, but ended up with more of a strawberry gel.

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The good news is that it is still tasty, and it’s a good way to hide a batch of berries that aren’t particularly pretty looking. My boyfriend gobbled down multiple pieces in one sitting.

When in doubt, just drown it in whipped cream*.

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*Does not work with parenting or house fires.

Here’s what went wrong:

1) The recipe I was working off of said that corn starch plus sugar plus water = clear glaze. This was not the case for me – I ended up with a definitely gelled, but definitely white liquid.

2) Said recipe also said to mash the strawberries. My masher kept slipping off of the berries and even attempting to squish them between my fingers didn’t work (they weren’t very ripe). So I threw them in a food processor instead. (Hence the gel-like consistency of the pie).

3) The instructions said to line the bottom of the pie with strawberries, then pour the filling over them. I did this, expecting the berries to rise. They didn’t.

4) Because the berries didn’t rise, I felt the need to put more strawberries on top – to look pretty. Then I ran out of strawberries and had to dig into a box of raspberries.

None of these issues have anything to do with flavor, thankfully. But we all know that it feels disappointing to be aiming for a pretty dish and end up with something… less than.

In any case, if you’re interested in a tasty, yet iffy looking pie of your own, I still thought I’d include the recipe below. Enjoy!

Strawberry Pie Take 1
 
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Author:
Serves: 6 slices
Ingredients
  • 1 cup white sugar
  • 3 Tablespoons corn starch
  • ¾ cup water
  • 1½ pounds strawberries, sliced
  • 1 pre-baked pie shell
  • Whipped cream (optional)
  • Mint for garnish (optional, but kinda pretty)
Instructions
  1. If your strawberries are pretty ripe and mashable, mash about half of them and set aside.
  2. Over medium heat, whisk together the water, sugar, and corn starch and keep stirring until very warm. (2 minutesish).
  3. Now stir in mashed strawberries and keep stirring until the mixture is very thick (5 minutes or so).
  4. Pour into pre-baked pie shell.
  5. Arrange remaining strawberry slices over the top for decoration.
  6. Chill in the fridge until firm.
  7. Top with whipped cream and mint (optional).
  8. Serve and enjoy!

 

 

Recipes from a Hat: Orange Pudding Cake

Recipes from a Hat: Orange Pudding Cake

I’ve been collecting recipes for a long, long time. I cut them out of magazines and newspapers with every intention of using them, but I never do!

They’ll collect dust no longer though, I will start randomly selecting one of my many recipes in order to challenge myself and break outside the norm.

I knew that I wanted to do another “recipe from a hat” for this post as I haven’t had much energy or time to make new things recently. But now that the fall semester is over, even with the holidays, I’ve had more room to explore and try new things.

This afternoon while I was thumbing through an old Betty Crocker bread cook-book, I opened the fridge to see what ingredients we had, and a slip of paper fell out of the book and floated to the floor in front of me. It felt like a sign, or some kind of demand that I needed to make the recipe on that paper. It was for an Orange Pudding Cake using simple ingredients, and unfortunately I can not credit its origin as it seems to have been cut out of a magazine at some point.

I thought I would give it a whirl and had no idea what the final product would be like. Considering the recipe called for only 1/4 cup of flour, I’m not surprised that the closest thing I can describe it as is an orange flan.

The rules are I have to follow the recipe as-is, and then I’ll let you know how it went, whether I liked it, and if I have any suggestions.

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I thought it was tasty, both warm, and cold. Cat said that she preferred it once it reached room temperature.

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The recipe didn’t give any instruction in regards to serving though. The way it looked once it came out of the oven made it seem like it should be inverted, so that’s what I tried to do. It was rather unsuccessful and at this point I assume the “pudding cake” should just be scooped out of the dish to serve.

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It wasn’t quite as smooth as flan normally is, but it was very similar in texture and consistency. The orange was a nice strong flavor and just overall pleasant.

Suggestions:

Next time I might add a bit more flour to make it a little more cake like, and I may also chose to not try to over turn it onto another dish. Also, don’t be impatient with the egg whites, once you add the sugar, it will take several minutes of heavy beating to become truly stiff.
If you’re worried about the top of it browning too much you can also put foil over it for the last 10 minutes, like I did.

Final Review:

3 Stars (3 / 5)

This wasn’t a killer recipe, and it wasn’t terrible, it was okay enough for me to be glad I made it, but probably truly won’t approach it again.

Quick Egg Nog Pie

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In what’s becoming an annual tradition, Brie and I hosted a Holiday Movie Night at our house this past Saturday. It’s serves as excellent motivation to finish putting up our weird and eclectic collection of Christmas decorations and really helps lock in the feeling that Santa is due in town really, really soon (don’t forget to finish up your holiday shopping!).

We started with a nice selection of goodies and several holiday shorts/cartoons (about 40 minutes worth). Then came the feature holiday movie: Die Hard! (Don’t tell anyone, but it was my first time seeing it…)

We kind of went all out last year, but I wanted something a little lower key this time around. And yes, I’m saying there are tasty things even easier than the Easy-Peasy-Rum Cake. And this egg nog pie is definitely easy.

The worst part, really, is letting it sit long enough in the fridge to set. Make sure you wait to put the pretty whipped topping on until it’s nearly ready to serve. Otherwise this happens:

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Give it a spin, why don’t ya?

Quick Egg Nog Pie
 
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Author:
Serves: 4-6 servings
Ingredients
  • 2 cups egg nog
  • 1 cup heavy cream for a really rich texture or regular milk for something lighter
  • 1 box cook & serve vanilla pudding mix
  • 1 pre-baked pie shell
  • 1 can aerosol whipped topping
  • 1 pinch nutmeg
Instructions
  1. Whisk together the egg nog, cream, and vanilla pudding mix in a medium pot over medium heat (you can add a Tablespoon of rum if you want to kick it up a notch!).
  2. Continue whisking until thickened and bubbly.
  3. Pour into pre-baked pie shell.
  4. Refrigerate until firm (about 3 hours).
  5. Decorate with whipped topping and nutmeg.

 

 

Pumpkin Spice Rice Crispy Treats

Pumpkin Spice Rice Crispy Treats

I’ve been craving Rice Crispy Treats for a while now, and honestly I don’t think I would ever turn them down.

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This week though, with Autumn upon us, I knew I wanted to add a little twist.

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I found the Pumpkin Spice marshmallows in my grocery store and thought, “Perfect!”

These treats couldn’t have been any easier or quicker.

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I highly suggest whipping these up for a snack, a dessert, or for bringing to any get-together in the Fall and Winter seasons.

Pumpkin Spice Rice Crispy Treats
 
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Recipe type: Dessert
Serves: 9 squares
Ingredients
  • 3 tablespoons salted butter
  • 10 ounces Pumpkin Spice Marshmallows
  • 6 cups puffed rice cereal
Instructions
  1. Melt the butter in a medium sized pot over medium head.
  2. Add the marshmallows and stir continuously until completely melted and remove from heat.
  3. Add the puffed rice cereal and stir until combined.
  4. Transfer mixture into a large buttered/greased glass baking dish and spread evenly, pressing down with a greased spatula.
  5. Cover the dish and refrigerate for 1-2 hours until chilled.
  6. Cut into squares of desired size and enjoy!

 

 

Recipe Review: The BEST Peanut Butter Cookies

Recipe Review: The BEST Peanut Butter Cookies

First off I know what you’re thinking, “ANOTHER PEANUT BUTTER RECIPE!?.” Yes, just one more until the wonderful fall recipes start showing up.

I have always been on the search for my favorite peanut butter cookie recipe. There’s loads of recipes, some better than others, but I didn’t have a go to all time favorite peanut butter cookie recipe.  Until now.  I found this cookie recipe from Lou Lou Girls on Pinterest. I was intrigued and skeptical about it being THE BEST Peanut Butter Cookie recipe. What makes it THE BEST? Reading the recipe, the one thing I found most attractive about it is it’s not a typical press it with a fork recipe. Scoop into balls, roll in sugar, and bake. Other than that it doesn’t seem like anything special, just another peanut butter cookie recipe.

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So I made them, I ate them. What do I think? The Best Peanut Butter Cookies, EVER. This is hands down my most favorite peanut butter cookie recipe I’ve ever made. The ends get just a little crispy, while the rest is still soft and chewy. They melt in your mouth. Great peanut butter flavor and sweet without being to sweet. The type of cookie you could easily eat 10 without realizing it.

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The BEST Peanut Butter Cookies
 
Ingredients
  • 1 cup brown sugar (packed)
  • 1 cup sugar
  • ½ cup shortening
  • ½ cup butter (softened)
  • 1 cup peanut butter
  • ½ teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • 2 ¼ cups flour
  • Extra sugar for rolling dough in
Instructions
  1. Preheat oven to 350 degrees and spray cookie sheets with a non-stick spray, or use siltpat
  2. Mix together the dry ingredients and set aside
  3. Cream together the sugars, shortening, butter, and peanut butter
  4. Add the eggs and vanilla, mix until well combined
  5. Add the dry ingredients
  6. Scoop the cookie dough into tablespoon size balls and roll in sugar
  7. Place on the cookie sheets- DO NOT criss cross with a fork in normal “peanut butter cookie” fashion.
  8. Bake for 11 to 13 minutes.

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