[Foodie] English Breakfast Liege Waffles

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Being unemployed has given me a whole lot of time to start on my long list of baking and cooking adventures which means a lot more to share with ya’ll. And these Liege Waffles are stinkin’ amazing.

Liege waffles are a thicker yeast waffle with a more of a bready texture. Plus they’re  sweet and delicious all on it’s own because there are these magical sugar crystals inside that don’t melt away into the batter but caramelize the waffle. Crispy on the outside but oh so soft on the inside…they’re heavenly.

Anyways, I was freakin’ out when I had these and decided I needed to figure out how to make it on my own.

And hello…..waffle maker!! Any chance to use it makes me a happy camper.

So here we are 🙂

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Yum yum yum.

The original recipe is also delish, but I am kind of a tea fanatic. Honestly. I can’t function in the morning without tea time.

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And these are only the teas I drink regularly…

To incorporate the English Breakfast Tea, you simply seep your tea per usual, except in half or even a quarter of the amount of water in order to get that tea flavor to really pack a punch. I even tried this with Thai Tea, Early Grey and a Vanilla Almond Black Tea!

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A day well spent making and experimenting with these bad boys! And a day well spent remembering to be content in my current unemployment status and reflecting on how God is really growing me through this experience. Learning to put my full trust and dependence on the Lord and his timing has definitely not been a walk in the park, but thankfully he is putting me through the refiner’s fire. Praise praise to the Lord for always remaining the single constant when everything else is is a whirlwind around me.

 

I will give thanks to you, O LORD, among the peoples;

I will sing praises to you among the nations. 

For your steadfast love is great above the heavens; your faithfulness reaches to the clouds. 

Psalm 108: 2-4

 

Alright friends, happy eating ❤

Juang

English Breakfast Liege Waffles 

Adapted from The Sugar Hit 

INGREDIENTS

For Sugar Crystals

  • Half Cup of Sugar
  • Two Teaspoons of Maple Syrup

For Waffle

  • One Third Cup of English Breakfast Tea (Lukewarm)
  • One Teaspoon of Yeast
  • Two Teaspoons of Sugar
  • Two Cups of All-Purpose Flour
  • Half Teaspoon of Baking Powder
  • Big Pinch of Salt
  • Three Large Eggs
  • Fourteen Tablespoons (Two Sticks minus Two Tablespoons) of Butter, Melted

DIRECTIONS

  1. The night prior, mix together the sugar and maple syrup to make the sugar crystals. It should be the consistency of brown sugar. Spread it out fairly thin on a plate and refrigerate overnight. When you take it out, it should break/crumble into pieces.
  2. Seep one bag of English Breakfast Tea in half a cup of hot water. Let it sit until it is lukewarm. Once lukewarm, mix in the yeast and sugar. Let it sit for about 15 minutes.
  3. Mix together the flour, baking powder, salt,
  4. Incorporate the tea mixture. Don’t worry, it’s supposed to look pretty dry.
  5. Add in the eggs one at a time, making sure each one is well incorporated.
  6. Take the melt butter and mix it in small batches  until it forms a dough, making sure each batch is well incorporated.
  7. Let the dough sit and rise for at least one hour or until doubled in size. Gently mix in the sugar crystals and then let it sit for another 15 minutes (I know….waiting is a killer…)
  8. Get your waffle maker nice and hot and bake your waffles according to your waffle maker’s instructions.
  9. Enjoy multiple at once.

[Note] These waffles will make your waffle maker pretty stinkin’ messy from all the butter and sugar caramelizing all over the place so do not neglect cleaning that bad boy out ASAP.

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[Foodie] Breakfast Belgium Waffles

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A very belated Merry Christmas and Happy 2014 :)) Christmas is the most joyous time of the year, not because of the lights, the songs, or even the gifts, but because Christmas is the day that our dear Savior, Jesus Christ, was born! Let us not forget that Jesus is THE reason for the season, showing the greatest act of humility by coming in form of man so that he could live and die on our behalf. Thank you, thank you, thank you Jesus for being the true light and the true gift of Christmas!

“And the angel said to them, ‘Fear not, for b ehold, I bring you good news of great joy that will be for all the people. For unto you is born this day in the city of David a Savior, who is Christ the Lord.'” Luke 2:10-11

*  *  *  *  *  *  *  *

Now, onto the waffles :))

For the last two years, I have been going on non-stop about wanting a waffle iron for Christmas and this year… I FINALLY GOT ONE!!

Oh happy day.

I couldn’t contain my excitement!

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A huge thank you to my sister Angela for majorly surprising me with this very thoughtful gift :))

And so, this of course calls for a waffle making party. I can assure you that this gift doesn’t only make my belly happy, but the boyfriend, the apartment mates, and the fam were all excited to reap the benefits as well hehehe. I decided to kick it off with the basics – a classic, melt-in-your-mouth, breakfast Belgium waffle – and from there starting adding all sorts of nonsense to it to kick it up a notch.

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This recipe is fairly straight-forward. 1) Gather all your ingredients. 2) Mix the dry. 3) Mix the wet. 4) Beat the egg whites to oblivion. 5) Marry everything together. 6) Add in your specialties of choice. 7) Pour that bad boy into the waffle iron. 8) Prepare your belly to have some goooood eats.  [Skip to the bottom for a full recipe & directions.]

* * * * Only real notes are on the eggs whites and the additions. * * * *

Egg whites are quite delicate and must be treated with care. After you’ve separated your egg white and yolk (which can be a challenge itself) you’ll want to beat your egg whites until you get soft peaks – where the egg whites hold their shape when you lift up your whisk. Hard to believe this gloopy goodness transforms into fluffy goodness but keep at it until your egg whites are firm (I scoop some up and if it jiggles on my spatula instead of shlooping over, you’re good) and then gently mix it into your batter at the end.

This is a great time to have a boyfriend to whip those eggs into shape for ya. Plus they’re always trying to put those muscles God gave em’ to good use so why not let them? Just a warning, boys –  cookin’ ain’t for the weak. I was lucky enough to have everyone try their hand at beating the egg whites, making the process a lot more fun 🙂 But honestly…you can just use a hand mixer.

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Still, this made for a jolly good time and bonding over the weakness of our forearms [minus Matthew…sigh….]

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Additions makes everything tastier. With your additions, you’ll want to mix them into your batter instead of dropping them in on the waffle iron. You can get real fancy with it and split up the batter so that everyone can make their own customized waffles! We sure did. We tried:

  • Extra cinnamon-y waffles
  • Chocolate Chip waffles
  • Nutella waffles
  • Very Berry waffles.

Don’t recommend the berry ones too much. The water content from the fruit makes it soggy but definitely top your waffles with LOTS of berries and syrup and whipped cream.

Eating them was better than making them, and it was a blessing to share the dinner table with such great friends. After exchanging stories and laughs from 2013, I am extremely thankful for just how far God has brought me in this last year alone and cannot wait to see all the things he has planned for next year! And, also incredibly thankful that he gave someone the idea to make waffle irons.

Breakfast for dinner or breakfast for breakfast, I hope you have as much fun & eating these as I did! Happy eating!

~Juang

Very Best Breakfast Belgium Waffles

Adapted from Buns In My Oven

INGREDIENTS:SONY DSC

  • Three-Fourth Cup of Flour
  • One-Fourth Cup of Cornstarch
  • Half Teaspoon of Salt
  • Half Teaspoon of Ground Cinnamon
  • One-Eighth Teaspoon of Ground Nutmeg
  • Half Teaspoon of Baking Powder
  • One-Fourth Teaspoon  of Baking Soda
  • Three-Fourth Cup of Buttermilk
  • One-Fourth Cup of Milk
  • Five Tablespoons of Vegetable Oil
  • One Large Egg, Separated
  • One Tablespoon Sugar
  • Half Teaspoon of Vanilla Extract

DIRECTIONS:

  1. Get that waffle iron nice and hot.
  2. Mix together all your dry ingredients – flour, cornstarch, salt, ground cinnamon, nutmeg, baking soda, baking powder.
  3. Mix together all your wet ingredients – buttermilk, milk and vegetable oil.
  4. Separate your egg and mix ONLY the egg yolk into your wet ingredients.
  5. In a different bowl, whip up your egg whites to soft peaks and then gently sprinkle in your sugar (like fairy dust) and continue to whip your eggs until you have firm peaks. Whip in the vanilla extract.
  6. Add your milk mixture to the dry mixture and whisk until it’s just combined. Be careful not to overmix!
  7. Gently fold the egg whites into your batter until it’s just combined.
  8. ** At this time, mix in any additions you prefer to your batter (chocolate chips, nutella, etc.)
  9. Scoop your batter into your waffle iron (amount varies per waffle iron) and patiently wait until waffle is a lovely golden brown.
  10. Load up the waffle with fresh fruits, butter, syrup, whipped cream or any other toppings that tickle your fancy and try to squeeze in an instagram picture before it disappears into your belly!
  11. If you do not plan to eat it immediately, place the waffles on a baking sheet (do not stack) and put them in the oven at 200F to keep them warm and crisp.

[Note] Because of the egg whites in this batter, you wanna use it all up at once instead of storing it up – but they’re so delicious, it shouldn’t be a problem 🙂