Monday, July 28, 2014

Browned Butter Belgian Liege Wafels

I dare you to take a bite of a waffle that is crisp and chewy, with pockets of caramelized sugar, that (according to my brother) "tastes like a cookie", and NOT became a full on addict.

I'm gonna stop you right now: YOU CAN'T!

Just ask Hayley....and...I'll admit it: ME.
I have found that the #1 food related thing I miss from NYC is probably the liege waffles (the "other" Belgian waffle. It's essentially like the long lost, prettier, more talented, and overall better sister of the Belgian waffle we all know and grew up with) from Wafels and Dinges. It makes me sad that it took me so long to discover them...I only had a year with those flavorful little beauties. And I didn't even appreciate them fully (I mean...I did but like...not enough) until I knew I would be leaving them. Before leaving NYC I probably ate 3+ of those waffles that I dubbed "my last"...but then...I'd see another truck...and I had another! #noregrets
Anyway, I had anticipated that I would go through sugary-waffles-from-heaven withdrawal so I bought myself some pearl sugar before I'd even made the move home (I had it shipped to my mom's house).

And then, as fate would have it, I found myself in possession of a jar of Nutella-my dinge (topping) of choice! Obviously it didn't take me long to tackle making my own homemade liege waffles!
To make the liege waffles you make a thick, yeasted dough and fold in big old chunks of pearl sugar. The pearl sugar chunks caramelize in the waffle iron and create those gorgeous sugary bites as well as the crisp exterior, while the yeasted dough gives us a chewy structure. 

...and this recipe called for melted butter, so I decided to brown it. Typical Kayle move.

Did I notice the browned butter? Ermmm...a little. Not a huge difference. Def. not a necessity. 

Did I love 'em? OF COURSE! They're so PRETTY! And they were sooo delicious, especially smothered in nutella with a good dusting of powdered sugar, and when you get a goood bite of caramelized sugar! 

Are they as good as Wafels and Dinges? Not quiiite (but close!) I think the dough might have been a smidge over-yeasted. That's ok, I'll just continue my quest and try more recipes!

Oh noooo....more liege waffles? Gosh darn it. Life is hard.


Browned Butter Belgian Liege Wafels

Slightly adapted from Buns in My Oven

Makes 6-8 waffles.

  • 2 and 1/2 tsp. (1 packet) active dry yeast
  • 1/3 cup very warm (NOT HOT) water
  • 1 and 1/2 tbsp. granulated sugar
  • 1/8 tsp. salt
  • 2 cups flour
  • 3 eggs
  • 1 cup (or 16 tbsp.) butter, browned-or just melted
  • 1 tsp. vanilla extract (optional-I forgot to add it)
  • 1 cup Belgian pearl sugar
  • Top with powdered sugar and whatever toppings desired. Suggestions: nutella, peanut butter, whipped cream, speculoos (or Biscoff/cookie butter), ice cream, chocolate, caramel, strawberries, bananas, etc. etc!)
  • If browning the butter: In a, preferably light colored, saucepan melt butter over medium heat and whisk constantly as it melts, foams, bubbles, and eventually turns amber with little brown flecks forming. Immediately pour into a small, heatproof, bowl and allow it to cool until it is comfortably warm, not hot.
  • In a small bowl combine yeast, water, and sugar and let sit for about 10 minutes, until foamy.
  • Whisk together the flour and salt in a large bowl (or bowl of a stand mixer), and create a well in the center. Pour the foamed yeast mixture into the well.
  • Using the paddle attachment on a stand mixer (or...just your hand mixer if you're like me and stand mixer-less) mix on low speed until combined. Add in eggs, one at a time, making sure each is fully incorporated before adding the next.
  • On low speed, mix in the melted (or browned and cooled) butter and vanilla (if using). Beat together on medium speed for about 1 minute, until thoroughly combined. It will be thicker than a normal waffle batter but wetter than a bread dough.
  • Place in a warm spot and cover loosely with a towel. Let rise for 45 minutes, until doubled.
  • Gently fold in the pearl sugar and let rest an additional 15 minutes.
  • Heat your waffle iron (mine doesn't have settings-if yours does start out with medium and use trial and error). Spoon about 1/4 cup of prepared batter onto the heated waffle iron and cook until evenly browned and crisped on both sides (my waffle iron sucks so I have to flip it half way through)-this should take 3-8 minutes. Use 2 forks to remove waffles from iron (CAUTION-the caramelized sugar is very hot, be cautious to avoid burning yourself or others).
  • Top waffles with desired toppings and enjoy!
  • If you have leftovers, store (plain) covered waffles in the refrigerator and, when ready to eat, place in a 300 degree oven for approx. 5-10 minutes, until warmed through and crisp!
Yeah. I'm sharing a bite with you. This is a big deal. I must love you a lot!

I do <3 :D

Disclaimer-This post contains Affiliate links

Saturday, July 26, 2014

Something Saturdays (7/26/14)


Sunday/Monday I has a slumber party/girl day with my 14 year old cousin Brianna. We made egg-less cookie dough and went shopping and had oodles of fun!

Tuesday I had my first-paid-modeling gig in Ohio-I did a photo shoot for Jay Kossman photography and it was tons of fun! I can't wait to see the shots and show you guys :) PLUS we shot in Chagrin Falls, which is where we took my engagement photos so I had some major deja vu. Plus it meant I got to get myself a treat from Jeni's ice cream again :D This time I tried their chocolate hazelnut ice cream sandwich and ooooh it was SO DANGED GOOD! Amazingly rich and dense chocolate ice cream sandwiched between chewy and nutty hazelnut cookies and then rolled around the edges in chopped hazelnuts (pictured in the instacollage below). Om nom nom!

Wednesday we had our 2nd cake tasting and-while the cake was pretty good and the owner was lovely, we decided that we didn't like the cake as much as our 1st place, and the price was actually higher. So that one was a no. We also went to check out Bocca Grande with some of our parents, as a potential rehearsal dinner location, and I think that is what we're going with! The location is very close to the church, the owners are lovely, the food is good, and the prices are just great. Would I like it if the locale was a smidge fancier? Yes. However, I'm prioritizing money for the actual big day and not worrying too much about the rest of it.

Thursday we had cake tasting #3 and it is definitely in the running! The owner was really nice and the cakes were delicious-great textures all around. The big WOW factor was their buttercream, though: I'm not usually a fan. It's too sugary. But their buttercream was PERFECTION-not too sweet and just so creamy and delicious, I kept going back for more! The price is good too. So #1 and #3 are both in the running (I'd say the cakes from #1 look better more consistently. But the price is better with #3. Hmmm). We have 3 more tastings to go! (this tasting is the one pictured in the instagram collage below.)

Today I'm working a promo job at the Soap Box Derby for the movie Box Trolls! It's going to be a long (10 hour) day but it should be fun :)

Friday, July 25, 2014

Tyrrells English Chips Review and #GIVEAWAY

Oh those Brits...they sure know how to make some good chips (or crisps...whatever you wanna call 'em!)

Tyrrell's English Chips just launched in the U.S. this past fall and I am so excited to introduce (or re-introduce if you're lucky enough to have already tasted the yumminess!) you to my new favorite snacks!

Tyrrell's English Chips are hand cooked in small batches on the company's farm in the beautious English countryside, and are made from only two super special potatoes (the Lady Claire and Lady Rosetta) that are sourced from 10 local farms (so the quality of the chip is consistent through the year!) Every flavor is gluten-free, hand-cooked in small batches with all natural ingredients, and most are vegetarian and vegan friendly too! HAPPY SNACKING FOR EVERYONE!

I was lucky enough to be able to try a bag of each Tyrrell's chip varieties and they were each so flavorful and perfect!
You wanna try these chips for yourself? Find Tyrrell's at a store near you! Or enter to win this...


One reader will win each flavor of Tyrrells English Chips (that is available in the U.S.) in a Tyrrell's tote bag!

Giveaway closes July 31st, 2013, 11:59PM EST.  After the contest is over, I will send the winner an email (so please make sure you provide an email address or some other way to get in touch with you), and get you your prize. The winner will have 3 days to respond or another winner will be chosen, all prizes will be awarded. The winner will be chosen via a random number generator. Open to U.S. residents over the age of 18. NO PURCHASE NECESSARY.

Tell me which flavor of Tyrrells English Chips you are most excited to try?

Additional (optional) entries: (you will receive one additional entry for each of the following--so if you leave a comment for all of them, you can have a total of up to 9 entries/chances to win!) MAKE SURE TO LEAVE A SEPARATE COMMENT FOR EACH ENTRY-these entries are optional, not required.
**If you already like/follow any of these, it still counts. Just let me know you already follow each in separate comments**

Disclaimer:  Tyrrells English Chips provided me with product, and I was under no obligation to review if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. My opinions, as always, are all my own. We are not liable for technical failures or typographical errors, or resolving identity disputes related to the winner.VOID WHERE PROHIBITED BY LAW. 
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