Tag Archives: King Arthur Flour

Cinnamon Pancetta Waffles #BrunchWeek

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! Eight amazing sponsors are helping us host a GIVEAWAY of some incredible prizes for multiple winners. CLICK HERE to enter!

Cinnamon Pancetta Waffles

We are waffle people in my house, and these particular waffles are beyond delicious. At least, they are this time. The first time I made them? Not so much. So, the original recipe calls for using a store-bought waffle mix and just adding water. And I thought, “Water?! Water has no flavor! I’ll use buttermilk instead.” It made the batter so ridiculously thick I could barely work with it, and the waffles were so dense and dry we could hardly choke them down (our water intake was noooo problem that morning!). I knew the flavors were spot on, but that texture. Blech!

Cinnamon Pancetta Waffles

I determined to try again, but this time from scratch. I turned to King Arthur Flour, because why wouldn’t I in this situation, right? And I’m incredibly happy to report that this is the way these waffles should be made. Now they are perfect. You can adjust the amount of pancetta here – four ounces is a good amount to know it’s there, but if you want it chock full, I’d go with six to eight ounces.

Cinnamon Pancetta Waffles

Like I said earlier, the flavor is fantastic. Salty pancetta spikes a slightly sweet batter warmed with a background note of cinnamon, garnished with walnuts for crunch and of course finished off with maple syrup. I hope you enjoy them!

Cinnamon Pancetta Waffles

Sources: adapted from Giada at Home by Giada de Laurentiis and The King Arthur Flour Baker’s Companion

Ingredients:
4-8 oz. pancetta chunks, depending on how much pancetta you want in your waffles
2 large eggs
1 ¾ cups buttermilk
½ cup (1 stick) unsalted butter, melted and cooled to room temperature
2 tsp vanilla extract
2 cups cake flour
¼ cup all-purpose flour
1 tbs granulated sugar
2 tbs baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
½ cup chopped, toasted walnuts
Maple syrup, for serving

Directions:
Preheat a small skillet over medium-high heat. Add the pancetta and cook until browned and crisped and the fat has rendered. Remove with a slotted spoon to a paper towel lined plate. Do not discard the rendered fat!!
Preheat your waffle maker according to manufacturer’s directions. Don’t spray it with cooking spray (we have a plan!)
In a large mixing bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. In a medium bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet and whisk just until combined. A few lumps are okay. Use a spatula to fold in the reserved, cooked pancetta.
Pour the now cooled (or at least cooler) rendered pancetta fat into a small bowl. Use a silicone pastry brush to grease your waffle iron with the pancetta fat. Pour the batter into your waffle iron and cook as per manufacturer’s instructions. When waffles are done, remove to a plate and repeat with remaining batter, if necessary, remembering to grease the waffle iron with more pancetta fat between each batch of waffles.
To serve, place a waffle on a dinner plate and garnish with walnuts and drizzle to your heart’s content with maple syrup.

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Pretzel Bagels with Roasted Jalapeno Cream Cheese #BrunchWeek

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! Eight amazing sponsors are helping us host a GIVEAWAY of some incredible prizes for multiple winners. CLICK HERE to enter!

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One of our great sponsors for the week is Red Star Yeast – they generously sent us all a huge packet of their instant yeast for some baking experimentation. I made three recipes with it in the spirit of oh-I-have-to-test-a-bunch-of-yummy-yeasted-goods-nudge-nudge-wink-wink. I successfully made yeasted doughnuts, coffee flavored cinnamon rolls, and of course, these bagels that won out for a space at Brunch Week.

Pretzel Bagels with Roasted Jalapeno Cream Cheese

Pretzel Bagels with Roasted Jalapeno Cream Cheese

A couple months ago, I decided to be one of those nutso home cooks that uses real lye. In my defense, my husband is a professional scientist who has worked with tons of hazardous chemicals in his career, so I felt okay with him supervising. And I suppose it worked, as no one was harmed in the making of these bagels! They may look a bit rustic, but they are incredible and taste just as advertised – like the love-child of a bagel and a soft pretzel.

Pretzel Bagels with Roasted Jalapeno Cream Cheese

Now we all know that a good bagel needs a good cream cheese spread, and I wanted something savory, and unique. This is Brunch Week, after all. Roasted jalapenos and cilantro mixed with softened cream cheese did the trick beautifully! The spicy-creamy concoction meshed very well with the saltiness of the pretzel bagels – and yet the cream cheese spread is delicious in and of itself too; I think it would be wonderful with plain bagels.

Pretzel Bagels with Roasted Jalapeno Cream Cheese

Give these a try, and yes, you can use baking soda if you’d rather. 🙂 Enjoy!

Sources: Bagels adapted from The King Arthur Flour Baker’s Companion; Cream Cheese Spread from Brunch @ Bobby’s by Bobby Flay

Ingredients:

BAGELS:
1 tbs Red Star instant yeast
4 cups bread flour
2 tsp kosher salt
1 tbs granulated sugar
1 ½ cups lukewarm water
2 quarts water
2 tsp kitchen-grade lye or baking soda
Coarse pretzel salt
CREAM CHEESE:
8 oz. cream cheese, at room temperature
2 tbs milk
Kosher salt and black pepper, to taste
2 jalapeno chiles, roasted, peeled, seeded, and finely diced
¼ cup finely chopped fresh cilantro

Directions:
For the BAGELS: combine the yeast, bread flour, kosher salt, sugar, and 1 ½ cups lukewarm water in a large mixing bowl. Stir to combine, then knead by hand for 10-15 minutes. Place the bowl in a lightly greased bowl and set it aside to rise until noticeably puffy though not necessarily doubled in bulk, 1 to 1 ½ hours.
Transfer the dough to a work surface the divide into 8 pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap and let them rest for 30 minutes. They’ll puff up some.
While the dough is resting, prepare the water bath. Pour 2 quarts water into a large stainless steel stockpot. Bring to a boil, THEN add the lye while wearing disposable latex gloves (if you’re using baking soda it doesn’t matter as much when you add it, nor is it important to use stainless steel. Or gloves). The lye will bubble up and look rather menacing for a minute, but it is okay.
Preheat your oven to 425 F. Line a baking sheet with a silpat or parchment paper.
Working one at a time, use your index finger to poke a nice hole through the center of each ball of dough, then twirl the dough on your finger to stretch the hole to about 2 inches in diameter. Transfer the bagels to the boiling water bath. You’ll likely have to do this in batches – I fit two at a time in there. Cook the bagels 2 minutes, flip, and cook 1 minute more. Using a stainless steel skimmer or strainer, carefully lift the bagels out and transfer to the prepared baking sheet. Repeat with the remaining bagels. Liberally sprinkle the tops of each bagel with the coarse salt.
Now bake the bagels in the oven 20 to 25 minutes. You can flip them after 15 minutes of baking to help keep their shape better, but since I used the lye, I was a little afraid to do so.
Remove the bagels from the oven and cool on a wire rack.
Meanwhile, make the CREAM CHEESE SPREAD: combine the cream cheese, milk, salt, and pepper in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the jalapenos and cilantro. Cover and refrigerate at least 1 hour for best results, then let sit at room temperature 30 minutes before serving (though I can attest that serving it right away still tastes awesome).
Split the bagels, toast if desired, then spread with the cream cheese and eat!

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BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Coconut Custard Pie

Coconut Custard Pie

Well, my friends, I have had one goat rodeo of a week. Between a sick kitty, computer hackers, a car that won’t cooperate with the inspection people, and red tape tying up our lease renewal, suffice it to say I didn’t submit my recipe for this week’s Sunday Supper in time for the deadline. Which is really sad, as I’d been so looking forward to this week’s theme! Mom’s Favorite Recipes, in a nod to upcoming Mother’s Day, of course.

Coconut Custard Pie

So, I pestered my mom several times for her favorite home cooked meals, she patiently gave me several good options, and I decided upon this coconut custard pie! I actually remember her making one from time to time when I was growing up, and seeing how I hated coconut then, I rarely partook.

Coconut Custard Pie

Coconut Custard Pie

Now I’m grown up, and it was TOUGH keeping my paws off this pie. I have long since recovered from my aversion to coconut, and thus found this pie to be insanely delicious. It was so creamy, studded with lots of chewy coconut and a flaky crust…

Coconut Custard Pie

Seeing as we live a couple thousand miles apart, I wasn’t able to share it with my mom (BOO!), but I’m quite confident she would have loved it. I hope you will too. Enjoy!

Coconut Custard Pie

Source: The King Arthur Flour Baker’s Companion

Ingredients:
1 (9-inch) single crust unbaked pie crust, fitted into a regular 9-inch pie plate and chilled until ready to use
1 egg yolk, beaten
1 ½ cups whole milk
1 cup heavy cream
¼ tsp salt
4 large eggs
2/3 cup granulated sugar
½ tsp vanilla extract
½ tsp coconut extract
1 (7 oz.) package sweetened shredded coconut

Directions:
Preheat your oven to 425 F. Prick the bottom of the pie crust with the tines of a fork. Line the pie with parchment paper and weight it down with pie weights or dried beans. Blind-bake for 15 minutes, then remove from the oven. Remove the pie weights and parchment paper, brush with the beaten egg yolk, and return to the oven for 5 more minutes.
While the crust is baking, make the custard. Scald the milk and cream with the salt. In a medium mixing bowl, whisk together the eggs and sugar. Slowly pour about a quarter of the hot milk mixture over the eggs, whisking constantly. Slowly pour the egg mixture into the pot with the hot milk mixture, stirring constantly until completely combined. Add the extracts and stir to combine.
Scatter the shredded coconut over the baked pie crust. Pour the custard over the coconut until it’s very full but not overflowing. You may not need every last bit of the custard. That’s okay.
With your oven still at 425 F, bake the pie for 10 minutes. Turn off the oven, but do not open the door, and bake the pie another 5 minutes. At this point, check for doneness. What you want to see is the pie filling be jiggly but not liquidy when you gently shake the pie plate. If it’s not done (mine wasn’t!) close the oven door and let it go another 5 to 10 minutes (mine needed the full 10 minutes). Check for doneness again, it should be there. If not, let it go another 5 minutes, or until it is done.
Cool the pie several hours before serving. I think it tastes best chilled, but you can also serve it at room temperature just fine.

German Chocolate Sheet Cake

German Chocolate Sheet Cake

Where did the phrase “as American as apple pie” come from? When you think about it, it makes zero sense, because Americans can hardly lay claim to a dessert of softened apples encased in a buttery pastry. The Germans have apfelstrudel, the French have tarte tatin, and that’s just the beginning. Apple pie is, quite frankly, not American!

German Chocolate Sheet Cake

German chocolate cake, on the other hand – surprisingly, that is 100% American. No lie, this wonderful dessert was created in central Texas long ago, and the German in its title refers to the type of chocolate originally used, not the country of origin. But, I guess the phrase “as American as German chocolate cake” just didn’t quite have the same ring to it…

German Chocolate Sheet Cake

Anyways, I adore German chocolate cake, but it’s usually a real production to pull off. Every time I’ve had it, and all the recipes I saw for it were very tall layer cakes that would’ve taken hours and made a huge mess to complete. I have really been craving this cake lately, but wanted a more simplified version of it, yet refused to dumb it down or compromise any of its winning characteristics.

German Chocolate Sheet Cake

The idea of a sheet cake occurred to me, admittedly with some amount of skepticism. It seemed kind of wrong, and I wondered if the flavor would really translate. But, you never know till you try, so try I did, and I’m thrilled to report that this was extremely successful! It tasted exactly as it should, but was incredibly easy to pull off. Matt took the leftovers to work, as usual, and people there immediately recognized it as German chocolate cake and effusively proclaimed its deliciousness. I have to say, they are correct. I absolutely LOVED this cake and would happily eat my beloved German chocolate cake as sheet cake from now on. Enjoy!

German Chocolate Sheet Cake

Source: The King Arthur Flour Baker’s Companion

Ingredients:

CAKE:
12 tbs unsalted butter, at room temperature
1 ¾ cups granulated sugar
½ tsp salt
1 ½ tsp baking soda
2 tsp vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
4 large eggs
1 ½ cups whole milk

FROSTING:
1 cup heavy cream
20 oz. caramel candies, unwrapped; or 2 cups store-bought caramel sauce
2 ½ cups chopped toasted pecans
7 oz. sweetened shredded coconut
Pinch of salt

Directions:
First, bake the CAKE: preheat your oven to 350 F. Grease a 9×13” baking dish and set aside.
In a large mixing bowl, cream together the butter, sugar, salt, baking soda, and vanilla until fluffy and light, at least 5 minutes. In a separate bowl, whisk together the flour and cocoa powder.
Add the eggs to the butter mixture one at a time, beating well after each addition. Slowly blend one-third of the flour mixture into the creamed mixture, then half the milk, followed by a third of the flour, the remaining half of the milk, then the last of the flour. Scrape down the sides of the bowl as necessary during this process.
Pour the batter into the prepared pan. Bake 35-40 minutes, until a cake tester or toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and cool completely before frosting it.
Make the FROSTING:
Heat the cream in a medium-sized saucepan over medium heat until it simmers; add the caramel(s) and stir until melted. Bring the mixture to a boil then remove it from the heat. Stir in the pecans and coconut, plus a small pinch of salt. The cake should be completely cooled before frosting, and the frosting should be cooled to about room temperature. It should be thick but spreadable.
To assemble, carefully pour the cooled frosting onto the top of the cooled cake and use an offset spatula to evenly spread it across the cake. Let it set for at least a few minutes before cutting. Cut into squares and serve.

S’Mores Oat Bars

S'Mores Oat Bars

Happy Fourth of July!! At the risk of being obvious and perhaps a little unoriginal, I’m blogging something s’mores today. It seems the childhood campfire obsession just never, ever gets old, even that said campfire from our childhoods was proverbial at best. Adults just don’t seem to ever outgrow that graham crackers-milk-chocolate-marshmallows combination. If you’ve ever looked at Pinterest, then you know that our beloved S’more has gone on to take on more iterations than our human minds can fathom – it seems you can take *any* dessert and make it into a s’more.

marshmallows and chocolate chips for S'Mores Oat Bars

So today I’m sharing a recipe I found from King Arthur Flour, which called it a S’Mores Granola Bar. With all due respect to KAF, this is not a granola bar, my friends. I just can’t call it that, because using the phrase granola connotes healthiness, and this little treat is not healthy or virtuous in any way. It’s just a delicious cookie that will remind you of s’mores. That’s it.

S'Mores Oat Bars

And that’s totally okay! Enjoy it for what it is, just don’t delude yourself into thinking you or your kids are getting any real nutrition here. Because you’re not. But still, it’s delicious and you should absolutely enjoy a treat tonight after your grill fest! And now I shall sign off, wishing you and yours a wonderful and safe Fourth of July celebration! As for me and Matt, we will be hanging shelves and rearranging furniture. Sigh…

S'Mores Oat Bars

Source: The King Arthur Flour Baker’s Companion

Ingredients:
6 tbs unsalted butter
¼ cup firmly packed brown sugar
6 tbs maple syrup or honey
2 ¼ cups rolled, old-fashioned oats
½ cup all-purpose flour
½ tsp salt
1 cup graham cracker crumbs
1 cup milk chocolate chips
1 ¼ cups mini marshmallows

Directions:
In a medium-to-large-sized saucepan set over medium heat, melt and stir together the butter, sugar, and syrup, cooking until the sugar dissolves. Stir in the oats, flour, salt, and graham cracker crumbs.
Press slightly more than half of the mixture into a lightly greased 9×9” square baking pan. Let cool completely.
Preheat your oven to 350 F. Sprinkle the chocolate chips evenly over the top, then the marshmallows. Top with the remaining crust mixture. I found this easiest to do just by dropping chunks of it evenly over the whole thing with your hands. Don’t try to spread it evenly – it won’t do that anyway, and you’ll just mess up your marshmallows by trying.
Bake the bars 15-20 minutes. Remove from the oven and let them rest for 20 minutes, then if you can, cut them into squares while they are still slightly warm. They taste excellent room temperature though.

Sage-Rosemary Popovers

Sage-Rosemary Popovers

Yesterday we talked Christmas morning, and today I’m taking us back to Christmas dinner. The Christmas dinner bread basket, to be precise. I’m also drawing on my own upbringing for this post, as popovers were something of a Christmas dinner tradition in our house.

Sage-Rosemary Popovers

Our Christmas dinner was a tradition, the same every year: the main event was a beef tenderloin, roasted to perfect medium-rare and swimming in a rich, beautiful Burgundy-mushroom sauce. On the side would usually be a congealed salad of sorts (they’re a Texas thing!), some other veggies (that I probably never ate), and last but certainly not least – popovers. I think the popovers were my favorite part of the table.

Sage-Rosemary Popovers

And thus, I decided I cannot possibly blog any longer without sharing a popover recipe! Popovers were a treat in our house, certainly not an everyday thing. And while I know they showed up a few more times a year than just on December 25th, the Christmas dinner table holds my fondest memories of them.

Sage-Rosemary Popovers

Sage-Rosemary Popovers

I just loved pulling them apart with my fingers and watching that steam escape, and always feeling marvel at the fact that they were hollow inside. It’s just so cool! And who doesn’t love the popover texture? It’s unlike anything else you could ever find in a bread basket. I love the soft chewiness and the eggy flavor.

Sage-Rosemary Popovers

I looked to King Arthur Flour for a basic, foolproof popover recipe, which they of course provide, and then I jazzed it up a little with some fresh herbs, which you can leave out but I highly recommend not leaving them out. They really add a pop of freshness and earthiness and make the popovers scream holiday table. Enjoy!

Sage-Rosemary Popovers

Source: slightly adapted from The King Arthur Flour Baker’s Companion

{One Year Ago: Gingerbread Dutch Baby}

Ingredients:
3 large eggs
1 ½ cups whole milk
Scant 1 ½ cups all-purpose flour
½ tsp kosher salt
¼ cup (1/2 stick) unsalted butter, melted
6 large sage leaves, finely chopped
Leaves from 3-4 medium rosemary stems, finely chopped

Directions:
Preheat your oven to 450 F. Place all of the ingredients, except for the sage and rosemary, in the blender in the order indicated above. Blend for 30 seconds, stopping halfway through to scrape down the sides of the blender. Add the herbs and blend just a few seconds to combine. Allow the batter to rest for 15 minutes.
You can also make the batter a day ahead of time and stick it in the refrigerator. Let it sit out at room temperature for 30 minutes before baking.
Use a nonstick cooking or baking spray and thoroughly grease either a 12-cup standard muffin tin or a 6-count popover tin. Be sure to grease the area around the tins themselves if using a muffin tin.
Fill the cups of either baking apparatus about two-thirds full with the batter. Bake 20 minutes, then reduce the heat to 350 F and bake an additional 10 minutes. Do not open the oven door at all during this process.
Remove the baked popovers from the oven, pierce the tops with a sharp paring knife, and allow to cool in the pan for 5 minutes. Gently turn them out of the pan and onto a wire cooling rack. Serve warm.

Pecan Praline Topped Pumpkin Pie

pecan praline topped pumpkin pie 5967

For me personally, Thanksgiving is simply not Thanksgiving without a pumpkin pie, so I couldn’t not share one with you this year. And while there is absolutely nothing (in my book anyway) wrong with a classic pumpkin pie piled high with whipped cream, I wanted to do something a little more unique this year.

praline topped pumpkin pie 5923

Enter a pecan praline topping! I’d actually tasted such a pumpkin pie a couple years ago, when my sister made one for us. We all raved, and even strongly considered stealing my brother-in-law’s slice when he left the house on some errands, as it was the last piece. Integrity got the better of us.

Pecan Praline topped pumpkin pie 5930

Pecan Praline Topped pumpkin pie 5937

Needless to say, this pie is delicious and will be a huge hit at your dessert spread, oh, two weeks from this past Thursday.

A few recipe notes:

1) Make sure your pie is completely cooled before you add the praline topping.

2) The praline topping doesn’t spread like frosting or glaze. Wherever you put it, that’s where it immediately starts to set up. So plan accordingly.

3) You can serve this as soon as the praline sets up (which only takes a few minutes), but for best results, let the pie chill in the refrigerator for several hours or up to overnight.

Pecan Praline Topped Pumpkin Pie 5969

Enjoy this beautiful pie! I think it’s sort of a mish-mash between my Southern-ish roots (the praline) and my northern surroundings (pumpkin pie is more common up here, whereas sweet potato pie is more common down South). The praline topping would also be delicious on sweet potato pie, I should note. I hope you love it!

Pecan Praline Topped Pumpkin Pie 5975

Sources: Pie is from The King Arthur Flour Baker’s Companion; Pecan Praline is adapted from Joy the Baker Cookbook by Joy Wilson

{One Year Ago: Buttered Spiked Apple Cider}
{Two Years Ago: American Breakfast Sausage}

Ingredients:

PIE:
Pie dough for 1 (9-inch) pie
1 (15 oz.) can pumpkin puree, not pie filling
3 large eggs
¾ cup brown sugar
½ tsp salt
1 ½ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground allspice
¼ tsp ground nutmeg
1 (12 oz.) can evaporated milk

PRALINE TOPPING:
¾ cup packed dark brown sugar
¾ cup granulated sugar
Pinch of salt
6 tbs heavy cream
1 ½ cups pecan halves
2 ½ tbs unsalted butter

Directions:
First, make the PIE. Preheat your oven to 425 F. On a lightly floured surface, using a lightly floured rolling pin, roll out the pie dough to about a 12” circle. Grease a 9” pie plate, and carefully transfer the pie dough to the prepared plate. Use your hands to work the pie shell into place and then turn the edges under and crimp them decoratively. Set the pie shell in the refrigerator to chill while you make the filling.
In a medium mixing bowl, whisk together the pumpkin and eggs until smooth. Whisk in the remaining ingredients.
Pour the filling into the prepared pie shell. Set the pie plate on a rimmed baking sheet and carefully transfer to the oven.
Bake for 15 minutes, then reduce the oven temperature to 350 F. Bake an additional 35-40 minutes, until the filling is set around the edges, but still jiggly in the center. Always remember, the center of the pie should be jiggly like Jello but not liquidy.
Remove the pie from the oven and let it cool completely on a cooling rack.
Now make the PRALINE TOPPING: place a medium, heavy-bottomed saucepan over medium heat. Add both sugars, salt, and cream. Heat to boiling, turn the heat to low and continue cooking until all the sugar is dissolved and the mixture is smooth and bubbling. Add the pecans and butter to the mixture and cook, stirring, until butter is melted. Let the mixture cook at a rolling simmer for 5 minutes. Remove from the heat and let it sit until the bubbling has stopped.
Quickly pour the hot praline over the top of the pie. Let the praline harden into place, then for best results, let the pie chill in the refrigerator for at least a couple of hours, if not overnight. Slice into wedges and serve.

Potato Waffles with Bacon and Chives

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And today is Day 5 of, and the conclusion to, WAFFLE WEEK! It’s been a delicious week, and today’s offering is no exception. This is basically mashed potatoes in waffle form. Who wouldn’t love that? They are indescribably light and fluffy, with a distinct potato taste. There’s also the onion-y bite from the little flecks of chives and the salty, crunchy, smoky bite from the bacon running throughout, all of which serve to just take these waffles over the top.

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I guess these waffles are slightly more complicated than just throwing together a batter and dumping it in the waffle iron, but they really aren’t difficult to pull off. And so completely worth it!

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And now without further adieu, let’s recap WAFFLE WEEK!

First up we went Tex-Mex and savory with some Crispy Cornmeal Waffles that we drenched in a spinach queso sauce. There are no words…

Crispy Cornmeal Waffles with spinach queso sauce

 

 

 

 

 

On Day 2 I recounted a fun little trip visiting my mom in Cambridge, MA, where I dined at Flour Bakery (twice!) and made Joanne Chang’s Perfect Waffles with a Lemony Twist in honor of that. With the lemony twist being mine.

Joanne Chang's Perfect Waffles 045

 

 

 

 

 

On Day 3 I gave you a dessert waffle recipe – Fudge Chocolate Waffles no less. They were divine.

fudge chocolate waffles 056

 

 

 

 

 

Then yesterday, I couldn’t do a week of waffles without including the soul food classic, Chicken and Waffles. And if you’ll recall, this is seriously the best version of Chicken and Waffles I have ever tasted.

Chicken and waffles for Two 023

 

 

 

 

 

And don’t miss these lovely waffle recipes running around the food blogosphere!

Recipe Round-Up:

Bacon Cheddar Cornmeal Waffles from Simply Scratch
Banana Buttermilk Waffles from The Texan New Yorker
Beer Waffles with Cinnamon Apples and Caramel Sauce from The Texan New Yorker
Black Pepper Bacon Waffles from The Texan New Yorker
Buttermilk Grits Waffles from Southern Souffle
Cheddar Dried Basil Waffles from in Jennie’s kitchen
Cranberry Orange Waffles from The Texan New Yorker
Malted Waffles from The Texan New Yorker
Seven Layer Nacho Waffles from Scarletta Bakes
Tangerine Waffles from Farm Fresh Feasts
Waffles with Southern Comfort Praline Sauce from Confections from a Foodie Bride

Potato waffles with Bacon and chives 070

{One Year Ago: Homemade Blackening Seasoning}

Source: The King Arthur Flour Baker’s Companion

Ingredients:
1 medium russet potato, about 12 oz.
1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
¼ cup unsalted butter, melted
2 large eggs, separated
2 cups well-shaken buttermilk
3 tbs minced chives
4-6 slices of bacon, cooked and crumbled

Directions:
Peel the potato and cut into chunks. Place in a small saucepan and cover by about 1 inch with cold water. Place over medium-high heat and let it come up to a boil. Continue to boil for about 8-10 minutes, depending on the size of your potato chunks. They are done when a sharp paring knife can be inserted in the center of a chunk without resistance. Drain the potatoes, then place back in the pot.
Working in batches if necessary, press the potatoes through a potato ricer into a large bowl. Set aside.
In a small bowl, whisk together the flour, baking powder, and baking soda.
To the bowl of potatoes, add the salt, butter, egg yolks, and buttermilk. Whisk immediately and quickly to combine (working quickly ensures your egg yolks won’t scramble). Whisk in the flour mixture, a little at a time, until just combined. Switch to a rubber spatula and fold in the chives and bacon crumbles.
Using a whisk or electric mixer, beat the egg whites until stiff peaks form. Dump the egg whites into the batter, and gently fold them in with the rubber spatula.
Pour the batter into the preheated waffle iron and cook according to manufacturer’s instructions. Serve warm.

Fudge Chocolate Waffles

fudge chocolate waffles 056

What do y’all think about waffles for dessert? Now there’s an idea. The concept behind these waffles reminded me of being in Brussels with Matt a couple years ago; Belgians are unlike Americans in that they never eat waffles for breakfast – they are dessert only over there. Of course these waffles are not the same style of the ones you can get from all the street vendors in Brussels. Those are yeasty and not chocolate. These do not have yeast and have a lot of chocolate. But the dessert aspect is very reminiscent.

Fudge chocolate waffles 066

And of course these were delicious! Rich and chocolaty, with the slight crunch of chocolate chips and the walnuts, it was like making brownies in your waffle iron. Sort of. I mean, they were still distinctly waffles.

Fudge Chocolate Waffles 064

While this isn’t really a make-ahead dessert, it is a terrific single-serving dessert for a small group of people. I could definitely see busting this out at the end of a small dinner party for a unique and impressive sweet ending to the evening. And I suppose you could certainly make the batter ahead of time, then cook up the waffles after dinner. I only served these to myself and Matt, so I can’t say for sure, but I think your guests would be happy and impressed. Matt was on a work call when I plated these up for us, and he all but hung up in the person’s face to get to these. Just sayin’!

Fudge Chocolate waffles 072

{One Year Ago: Malted Waffles}

Source: adapted from The King Arthur Flour Baker’s Companion

Ingredients:
1 large egg
6 tbs unsalted butter, melted
½ tsp vanilla extract
½ cup buttermilk
½ cup all-purpose flour
6 tbs granulated sugar
¼ cup unsweetened cocoa powder
¼ tsp baking powder
¼ tsp baking soda
Pinch of kosher salt
Pinch of ground nutmeg
¼ cup chopped walnuts
¼ cup semi-sweet chocolate chips
Vanilla ice cream, for serving
Chocolate syrup, for serving

Directions:
In a medium mixing bowl, combine the egg, butter, and vanilla. Beat with a whisk until light, about 1-2 minutes. Blend in the buttermilk, then flour, sugar, cocoa, baking powder, baking soda, salt, and nutmeg. Gently fold in the walnuts and chocolate chips with a spatula.
Grease your waffle iron and cook the waffles according to manufacturer’s instructions.
Serve 1 waffle per person. To assemble, while the waffle is still warm, place a scoop of ice cream in the center. Drizzle chocolate syrup to taste over the ice cream and the waffle. Garnish with extra walnuts, if desired. Dig in!
This recipe as written will make 4-5 waffles, depending on the size of your waffle maker.

Crispy Cornmeal Waffles with Spinach Queso Sauce

Crispy Cornmeal Waffles with spinach queso sauce

Welcome one and all to ……. WAFFLE WEEK!! Recently I’ve complained about mentioned that we’re redoing our apartment, and part of that redo included me updating my waffle iron. Yea!!

Crispy Cornmeal Waffles with Spinach Queso Sauce

My old waffle iron was a sweet wedding present Matt and I received well over 8 years ago, and I have completely worn it out. Matt and I adore waffles, and we try to make brunch at least once on weekends, not to mention we both love having breakfast for dinner. As you can imagine, that poor thing received a lot of abuse over the years. It was time.

crispy cornmeal waffles with spinach queso sauce

These waffles I’m sharing today were the inaugural run of the new waffle maker. I was jonesing for something savory, and if you give anything a Tex-Mex spin, then of course I’m all in. Obviously these waffles fit that bill.

crispy cornmeal waffles with Spinach Queso Sauce

Have you ever had queso on a waffle before? I’d never experienced such a thing, which I decided was just wrong on so many levels after my first bite. Clearly, I’ve been missing out. A lot. A lot, a lot, a lot. The sauce was spicy, creamy, bursting with flavor, and of course uber cheesy; we liberally doused it on waffles that were reminiscent of savory cornbread, with a crunchy exterior and a smooth, bready interior. The flavor was full of corn and the texture was pleasantly gritty. Love!

Crispy cornmeal Waffles with spinach queso sauce

Stay tuned this week, because I’m showing you what all your waffle maker can do! It’s gonna be delicious.

Source: slightly adapted from The King Arthur Flour Baker’s Companion

Ingredients:
WAFFLES:
1 ½ cups all-purpose flour
1 cup yellow cornmeal
2 tbs sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cumin
1 tsp chipotle chile powder
1 ¾ cup buttermilk
2 large eggs
1/3 cup canola oil

QUESO SAUCE:
½ cup salsa, homemade or a good quality store bought brand
8 oz. cream cheese
1 cup (4 oz.) shredded Monterey jack cheese
¼ cup snipped fresh chives
1 (10 oz.) package of frozen spinach, thawed and liquid squeezed out in a clean dish towel

Directions:
To make the waffles: in a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt, cumin, and chipotle chile powder. Set aside.
In a large measuring cup, whisk together the buttermilk, eggs, and oil. Pour the wet ingredients into the dry, and whisk until most of the flour mixture has been incorporated into the wet ingredients. Use a rubber spatula to combine the last little bit. This prevents over-mixing, which results in dry waffles. The batter will be very thick.
Grease your waffle iron and spoon the batter in; cook according to manufacturer’s instructions. Remove the waffles to a plate and work in batches if needed.
Meanwhile, make the queso sauce. Place a medium saucepan over medium-low heat. Add the salsa, cream cheese, and grated cheese, stirring until the mixture is smooth. Add the chives and spinach, and stir until combined.
To serve, spoon a generous amount of queso over each waffle and enjoy!