I’ve been wanting a waffle maker for a while. Specifically, the Captain America shield one (I am trash). I was lucky enough to get some money for Christmas, and to find it super cheap in the post-Christmas sales, so lo and behold, I now own a pretty damn awesome waffle maker. The boy and I have gotten into the habit of me making waffles in the morning when he comes over here on the weekend, so expect to see hella waffle recipes from me in the near future, to say the least.
These waffles in particular are pretty damn great. Just a touch of booze, a dash of eggnog spices, and altogether lovely. It takes a bit of trial and error to get just the right amount to get the nice shape you see above, but for those of you with this waffle maker: fill the star and the first ring or so.
1 t vanilla extract (I substituted vanilla bean paste here bc I’d just run out of vanilla extract)
2 T dark rum, brandy, or bourbon (optional, I used Kraken, personally)
Mix your milk and sugar and microwave until lukewarm (between a minute and a minute thirty seconds at this amount), then stir in your yeast, and set aside to let foam.
Meanwhile, whisk together your flour, nutmeg, cloves, and sea salt in a large bowl. Create a well in the center of the bowl, and add in the yolks of the three eggs, the melted butter, the vanilla, and your booze of choice if using, mixing until you have a smooth batter.
Meanwhile, take your egg whites and use an electric mixer to beat them until you get stiff peaks, and then fold them into the batter. Let the batter stand 30 minutes.
Heat your waffle maker according to the instructions, and then scoop the batter into the maker, cooking according to directions. And then, enjoy your wonderful breakfast (and if you have any leftovers, use them for breakfast for the week!).
This is a recipe I’d been wanting to try a while back in… January, I want to say, and peaches came on a good sale, so I decided to try to make this. The yeast I used for this was a bit old, so it probably didn’t rise properly, so I’ll want to give this another shot again soon. Macreating the peaches, though? Incredibly good idea, and definitely a thing I want to do again, especially when the Japanese peaches come into season at Mitsuwa. This may not have been perfect, but it was still real damn good.
.5 c milk, warmed to lukewarm (microwaved about 30-40 seconds)
2 t sugar
1 t active dry yeast
1.5 c flour
2 T sugar
zest of 1 lemon
half a stick (.25 c) unsalted butter, softened
1 large peach (or 2 medium ones), pitted and sliced
1 T maple syrup
1 T dark brown sugar
1 t vanilla bean paste
flaky sea salt
To start the dough, take the warmed milk, 2 t sugar, and active dry yeast, and mix together in a small bowl, until foamy. Whisk together the flour, 2 T sugar, and lemon zest, and then slowly add the egg and yeast starter, until you have a dry, kind of shaggy dough. Add the butter all in one go, and then work your dough together until you have a smooth, elastic dough. Cover your bowl, and then let rise for 1.5 to 2 hours, until it’s roughly doubled in size.
Meanwhile, while the dough rises, toss your peach slices with the maple syrup, dark brown sugar, and vanilla bean paste, and cover and set aside to macreate while your dough rises.
After the dough has doubled, punch it down and spread it out on a baking sheet into a rectangleish shape (or as close as you can get to one). Pour the juices over the bread, and then press the peach slices into the dough. Cover with plastic, and then let rise again until doubled in size, roughly another 45 minutes.
In the last ten minutes, preheat the oven to 400, and bake the bread for 15 to 20 minutes, until golden brown and cooked all the way through. Sprinkle the bread with sea salt, and then enjoy your ridiculously good dessert bread!
So, now that I’m finally settled in the apartment where I am for realsies living now that I am down in Chicago, I figure it’s time to break in the kitchen. And let me tell you, it’s an amazing kitchen. Big fridge, gas range and oven and microwave, undermounted sink, lots of cabinets, a pantry, it’s everything I’ve wanted in a kitchen, ever.
It’s been a damn long week, and these were already on the docket for me to make in the near future. But last night, I decided to move it up because it’s been a REAL shitty week at work, and I wanted something nice for me and the boyfriend to wake up to. This recipe is going to need some tweaking for the future (imagine this with brown butter!), but for a first try, this was a real good thing to have for breakfast while cuddling and playing Borderlands 2.
4 T (half stick) unsalted butter, very softened, but not fully melted
.25 t ground ginger
1/8 t nutmeg
.25 c fresh lemon juice
4 oz cream cheese, softened
.25 c fresh lemon juice
1 c powdered sugar
Take your milk and microwave it for about 45 seconds, so that it’s warm, but not scalding hot. Mix it together with the packet of yeast, and let stand for a few minutes, until it’s nice and foamy. Then, in a large bowl, mix together your softened butter, eggs, sugar, vanilla extract, lemon zest, and 1 c of the flour, until you have a nice, sticky dough base. Then, add the salt and nutmeg, and slowly, the rest of the flour, until you have a good sized sticky dough ball.
Then, take your dough ball, lightly flour the surface you’ll be working on, and knead the dough for five minutes, until you have smooth, stretchy ball of dough. Put the dough back in the bowl, cover with a towel, and let sit for about an hour, until the dough doubles in size.
While the dough rises, make your lemon filling! For this, be sure that your butter is very, very soft, but not to the point of melting; my butter was partway melting, which is probably why my filling didn’t quite turn out perfectly, I think. Anyways, start out by rubbing the lemon zest and sugar together, until well combined. Then, slowly mix the butter in, until the mixture is thick and creamy. Then, add your nutmeg and ginger in, followed, slowly, by the lemon juice. The lemon juice will thin out the mixture, but it should still be creamy. (As you can see in pic 4, this didn’t happen for me, but it still worked.) Toss the filling in the fridge, and be sure it chills for at least a half hour; ideally, you work on the filling immediately after you start the dough rising, and let it chill for that full time.
After your dough has doubled, take it and use a rolling pin to roll it out to roughly a 10 x 15 rectangle on a lightly floured surface (see pic 5). Take your lemon filling, and spread it evenly over the dough. Start rolling from the top long edge of the dough, and work your way down, rolling it as tight as possible and pulling the dough taut to keep the filling in. If your filling is too thin, it’ll leak out the ends, like mine did (see pic 6). Then, take a pan (I used a round cake pan), and cut your roll into twelve even pieces (I only got ten out of mine), and put your rolls into them, nestling them together (see pic 7). If you end up having the mixture leak out the ends, just brush it over the tops of the buns.
At this point, if you’re me, you cover the pan with a towel, and throw it in the fridge over night. The next morning (or right away, if you decide to make it all at once), let the buns rise for at least an hour, until they’re puffy and doubled in size (see pic 8). While the buns finish rising, preheat your oven to 350. Then, put the buns in the oven for 35 minutes, until they’re golden brown (see pic 9), and a toothpick inserted into the doughy parts comes out clean.
While the buns bake and cool, combine the lemon juice and cream cheese until light and fluffy, and then slowly whisk in the powdered sugar, until you have a nice smooth glaze.
Once the buns have cooled a bit, but are still warm, spread the glaze over the buns, cut into them, and enjoy the glorious lemon goodness!