Here is the recipe for Belgian Waffles!-
1 cup milk
1/2 cup soda water, room temperature
1 package dry active yeast
2 eggs, separated
2 cups all-purpose flour
4 tbsp granulated sugar
1 tbsp cinnamon
1 tsp salt
1/2 stick unsalted butter, melted
- In a small saucepan, gently heat the milk and the soda until it is fairly warm (more than 115°). Pour the warmed liquid over the yeast and let sit for 5 minutes to soften.
- While the yeast is softening, prepare the eggs; use an electric mixer to beat the egg whites until stiff. Beat the egg yolks with a whisk. Set aside.
- In a large bowl, combine the flour, sugar, cinnamon, and salt. Make a “well” in the middle of the flour mixture. Pour the milk, melted butter, and beaten egg yolks into the well. Stir into the dry ingredients. Gently fold in the egg whites. Place the dough in a bowl, cover, and let rise in a warm spot for 1 hour.
- To make the waffles, heat the waffle iron. Cook the waffles according to the instructions on your waffle iron. Make sure to cook the waffles until steam is no longer escaping and they are crispy. Serve with your favorite fruit jam, powdered sugar, or even melted chocolate.
1 stick unsalted butter
2 squares unsweetened chocolate
1 cup sugar
1 tsp vanilla
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
24-cup mini muffin pan
1. In a saucepan over low heat, melt one stick unsalted butter and 2 squares unsweetened chocolate.
2. In a separate bowl, combine flour with baking powder and salt. Mix all the dry ingredients together with a whisk.
3. When the chocolate is melted, turn the stove off and crack 2 eggs into a bowl.
4. Add sugar, using your whisk to stir it in until smooth.
5. Add the eggs and vanilla and stir until all of the ingredients are combined.
6. Add the dry ingredients and whisk them together until everything is combined.
7. Now that the batter is prepared, spoon it into the muffin cups. You should use a pre-buttered 24-cup mini muffin pan with sprayed with cooking spray. If you don’t have a mini muffin pan at home—you can use a regular size 12 muffin pan instead. Each cup should be about 3/4 full.
8. Put your brownie cups into a preheated oven and let them bake for 12 minutes at 350 degrees.
9. Remove them from the oven and immediately press an indentation in the middle of each cup, using a press or the back of a spoon.
10. Let them sit until cool. Place them on a pretty platter.
11.Fill each one up with whipped cream
12. Garnish each one with a fresh berry.
Here is my last recipe its for Soft Pretzels!-
- One package yeast
- 1 1/2 cup warm water
- 3/4 cup brown sugar
- 3 1/2 cups flour
- Kosher salt for sprinkling on baking pan surface
- Greased baking pan
- Stove pan
- Baking soda
- Slotted spatula
- Cooling tray
- Paper towels
- Mixing bowls
- Large mixer
- Kitchen towel Directions
- Pour 1/4 cup of warm water into the mixer, followed by your yeast.
- Stir the yeast around and let it dissolve for a minute or so.
- Pour the rest of your water into the mixer, followed by your brown sugar.
- Turn the mixer on and mix everything together on high speed until everything is dissolved.
- Reduce the mixer speed to slow and start to add the flour to the mixture a little bit at a time as it continues to mix. Let everything keep mixing until the dough starts to hold together. Increase the speed slightly if you have to.
- Turn your mixer off. Take some flour and sprinkle it over your counter top. Spread it around with your hands and be sure to get some on your hands so the dough won’t stick to them when you work with it.
- Bring your dough out of the mixer onto your floured counter. Knead it by pressing into it with the heel of your hand, folding it, and turning it around. Keep repeating this process (heel, fold, turn…) for about five minutes.
- Once your dough is kneaded, cover it with a kitchen towel.
- Sprinkle your Kosher salt onto your greased baking pan. This will keep your pretzels from sticking to them in the oven.
- Take the two ends of your dough snake, bring them up, and cross them over each other onto the dough to make a pretzel shape. Press the ends into the dough so the pretzel won’t come apart.
- Carefully place the pretzel onto your baking pan. Repeat steps 10 and 11 until you’ve used all of the dough, placing each finished pretzel onto the pan. You can make other shapes with the dough too if you like.
- Bring your pretzels to the stove and place them in a pan of gently boiling water and baking soda. Boil each one for about 30 seconds. Boiling them before baking makes them chewier.
- Using a spatula, place each boiled pretzel onto a cooling tray lined with paper towels while you wait for the rest to finish. Then move all of them back to your salted baking pan
- Place the pan in the oven and bake your pretzels at 475 degrees for 8 minutes.
- Remove your pretzels from the oven and let them cool. Then serve them with mustard!