Monday, September 30, 2013

Liege Waffles

There's a waffle truck that comes around every once in a while.  There's always a line and, for the life of me, I couldn't figure out what would make waffles so fantastic that people would wait in line for them.  And not just any line, but a loooong line. Don't get me wrong.  I really like love waffles.  So I decided to stand in that long line to see what all the fuss was about.  Oh. My. Goodness!  The waffles were not just your ordinary waffle, they were Liege Waffles.  They served them with Biscoff spread, fruit and an amazing amount of whipped cream - like a scoop the size of ice cream!  They were delicious.  They were amazing.  They were rich and (I'm sure) very fattening.  These waffles aren't as chewy as the one from the waffle truck, but are still delicious.

1 tablespoon yeast
1/3 cup warm water
1 1/2 tablespoons sugar
1/8 teaspoon salt
2 cups flour
3 eggs
1 cup  butter, softened
1 cup pearl sugar

Mix yeast, water, sugar and salt, and let develop for 15 minutes. Place flour into a large bowl. Make a well in the center of the flour and pour in yeast mixture, begin to knead. Continue to knead while adding eggs, one at a time. Continue kneading while adding the butter, 2 tablespoons at a time. When thoroughly mixed, cover and let dough rise until doubled in size (approximately 1 hour). Gently mix in pearl sugar and let rest for 15 minutes. Heat Belgian waffle iron. Separate dough into balls about the size of a golf ball. When your waffle iron is hot and ready, place dough ball in iron. Cook 3-5 minutes, until waffles are lightly brown on top.

Served with fresh berries, sweetened whipped cream and Biscoff spread.

Recipe from Lemon Glaze.

Linked on Pin It Thursday and Pinworthy Projects.

Friday, September 27, 2013

Zucchini Meatloaf

I've been putting zucchini in everything.  The family is starting to be suspicious of anything and everything I make.  And for good reason!  I've put zucchini in pie, brownies, bread, and now meat loaf.  And they've loved every bit of it.  They might have complained a little, or maybe even a lot, when they realized I added the lovely green squash, but ate it all and even came back for seconds.  That's always a good sign.

2 eggs
2 cups zucchini, shredded
1/3 cup uncooked oat meal
1/3 cup onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground beef
2 tablespoons packed brown sugar
1/4 cup ketchup
1 tablespoon mustard
Preheat oven to 350. In a large bowl, mix all meat loaf ingredients until well blended. Press mixture into an ungreased 9.5-inch deep-dish pie plate and bake 35 minutes. Meanwhile, in a small bowl, combine the topping ingredients. Remove meat loaf from the oven; pour off drippings. Spread topping on the meat. Return to the oven and bake for 10 to 15 minutes longer, or until thoroughly cooked in center and meat thermometer reads 160. Let stand 5 minutes before serving for juices to set up.
Recipe adapted from Real Mom Kitchen.

Linked on Pin It Thursday.

Wednesday, September 25, 2013

Party In Your Mouth Bars (Chocolate, Caramel, Peanut Butter and Pretzels)

I love a good party.  Especially in bar form.  These Party In Your Mouth Bars take all the good things out there and put them into a single bar.  Chocolate, caramel, peanut butter, and pretzel.  The kids thought I was super way weird throwing pretzels in the mix, but love the bars.  Loved them so much that I had to make 2 batches.  In just 2 days.  They devoured the first batch before I could get out my camera!

3/4 cup corn syrup
3/4 cup sugar
3/4 cup peanut butter
1 1/4 cup pretzels, broken into pieces, divided
2 1/2 cups crispy rice cereal
1 cup caramel bits
3/4 cup M&Ms, divided
1/2 cup milk chocolate chips

Combine corn syrup and sugar in a large pan.  Cook over medium heat, stirring often, until the mixture come to a boil.  Boil for 1 minute, then remove from heat.  Stir in peanut butter until completely melted.  Add 1 cup pretzel pieces, crispy rice cereal and caramel bits; mix until evenly coated, then stir in 1/2 cup M&Ms.  Pour into a greased 7x11-inch baking dish and press lightly to even out.  Let cool completely.  Melt chocolate chips and drizzle over bars.  Sprinkle with remaining pretzel pieces and M&Ms.

Recipe from The Royal Cook - an original!

Linked on The Weekend re-TreatPinworthy Projects and Feed Me Friday.

Monday, September 23, 2013

Peaches and Cream Pancakes

I love the farmers market.  I love all the delicious treasure I find there.  The fresh baked goods, dips, veggies and especially the fresh fruit.  I bought an entire box of peaches one weekend, just for eating.  The majority of them were eaten plain, but a few got used in something tasty, like these Peaches and Cream Pancakes.

I have to admit I was a little surprised that my kids ate them as well as they did.  Sometimes it takes them a while to warm up to something new, but they downed these tasty Peaches and Cream Pancakes just like they do any "normal" pancake I make.  The pancakes were delicious and the syrup topped them off perfectly.

Peach Puree:
3 fresh peaches, skinned and pitted
1/4 cup lemon juice
Place in a blender and blend until mostly smooth. Set aside.

Pancake Batter:
1 cup peach puree (from above)
1 1/2 cups milk
1/2 cup sugar
1/4 cup butter, melted
1 cup sour cream
1 tablespoon baking powder
teaspoons baking soda
1 tablespoon vanilla
6 eggs

4 cups flour

Place the peach puree, milk, sugar, butter, and sour cream in a large bowl and whisk until smooth. Add the remaining ingredients and mix the batter until combined. Heat griddle to 350 and lightly grease.  P
our 1/2 cup of batter into pancakes on the griddle. Cook until bubbles form on the top of the pancakes and the bottoms are light golden brown, about 2 minutes.  Flip the pancakes and cook until they are light golden on the bottom.  Top with the peach syrup.

Peach Syrup:
3/4 cup peach puree
1/2 cup butter
1 cup sugar
1/2 cup sour cream
teaspoon vanilla

Place the peach puree, the butter, and sugar together in a small saucepan. Bring to a boil over medium heat and let boil for 1 minute, stirring constantly.  Remove from heat and whisk in the sour cream and vanilla until the sour cream is melted and syrup is well blended.

Recipe adapted from Deals to Meals.

Linked on The Weekend re-TreatPinworthy Projects and Feed Me Friday.

Friday, September 20, 2013

Zucchini Pie

First...I'm guest posting on Just Us Four today.  Hop over and check it out, it's a super tasty (non-zucchini :)) treat!

I was just getting ready to announce to my neighborhood that I have extra zucchini.  And then I made this Zucchini Pie.  I don't think I will ever look at zucchini the same way again!  This pie tastes just like a good old pumpkin pie.

My husband is a pumpkin pie lover.  After dinner last night I announced I made a pumpkin pie for dessert and asked if he wanted a piece.  As I was cutting his piece he asked if I put zucchini in it. :) I handed him his piece and asked him if it looked like there was zucchini in it.  He told me it didn't, but he'd know as soon as he took a bite.  He still thinks it's pumpkin.  And I don't blame him for thinking I might have put zucchini in it.  I've been putting zucchini in everything!

1 (9-inch) pie crust, unbaked (like Perfect Pie Crust)
2 cups zucchini puree
1/4 cup honey
1/3 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 cup evaporated milk
2 eggs

To make the puree, peel the zucchini and cut into chunks.  Place in a microwave safe bowl and cover with plastic wrap.  Poke a few small holes in the top of the plastic wrap for steam to escape.  
Microwave for 8 to 10 minutes, stirring half way through, or until zucchini is tender.  Pour off any water and place zucchini in the blender and puree.  Mix zucchini puree, honey and dry ingredients together.  Combine milk and eggs and mix.  Add to to zucchini mixture and blend well.  Pour into unbaked 9-inch pie crust.  Bake at 425 for 10 minutes, then reduce heat to 350 and bake for 40-45 minutes longer; or until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly.  Cool completely before serving.

Recipe from

Linked on Pinworthy Projects and The Weekend re-Treat.

Looking for the nutritional info?  

Wednesday, September 18, 2013

Moist Zucchini Bread

I finally gave in and announced to the neighborhood that I have extra zucchini.  I let everyone know it was sitting on my porch and practically begged for it to be taken.  I expected it to sit there all afternoon and all evening, but to my surprise, it was whisked away in less than 15 minutes!  And there was quite a bit.  I even have people asking for more.  WOW!

Before I gave away my zucchini, I made some awesome Moist Zucchini Bread.  It's SO moist and delicious with just the perfect amount of spice.  I left it out on the counter, uncovered, over night and it was still perfect.  That's the kind of recipe I need.  

1 pound zucchini 
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 1/2 cups sugar
2 eggs
1/3 cup plain yogurt
6 tablespoons butter, melted

Preheat oven to 375.  Generously grease and flour a 9x5-inch loaf pan. Chop the ends off the zucchini and finely shred (with the peel still on). Place the shredded zucchini in a clean kitchen towel, wrap the towel, and wring the ends (like a tootsie roll wrapper) to squeeze out all the excess water. You should have about 1 to 1 1/2 cups of dry zucchini. Set the zucchini aside. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, and butter until combined. Gently fold the yogurt mixture and zucchini into the flour mixture, until just combined. Pour the batter to the prepared loaf pan. Bake until golden brown and a think knife or skewer inserted in the center comes out with a few crumbs attached, 45-55 minutes. Cool for 10 minutes then turn out onto wire rack to cool. 

Recipe adapted from Mel's Kitchen Cafe.

Linked on Pinworthy Projects and The Weekend re-Treat.

Monday, September 16, 2013

Zucchini Brownies

I FINALLY have zucchini growing (almost) out my ears.  The last few years I was still buying the stuff all summer long, even though I had zucchini plants.  I must have done something right this year, because I haven't had to buy any.  Not even once!  I've been doing my best to use it up and not waste any, and these Zucchini brownies were a great way to use some of the zucchini.

My daughter took a brownie and was half way through eating it when....

"Mom, these are really good.  What recipe did you use?"

"They're zucchini brownies."

She made a disgusted face, returned the brownie to the kitchen, then walked off.  They must not have really been too bad, I caught her sneaking them throughout the rest of the afternoon and evening. :)  The neighbors even loved them (I made sure to let them know that the brownies weren't moldy when I delivered them...).

2 cups flour
1/3 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups zucchini, shredded
1 1/2 cups sugar
3/4 cup vegetable oil
1/2 cup chopped walnuts, optional
2 teaspoons vanilla extract

1/4 cup butter, cubed
1 cup sugar
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup miniature marshmallows
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional
In a large bowl, combine the zucchini, sugar, vanilla and oil. Stir in dry ingredients until blended. Stir in walnuts, if using. Pour into a greased 13x9-inch baking pan. Bake at 350 for 35-40 minutes, or until a toothpick comes out clean. Cool for 30 minutes. In a large saucepan combine butter, sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook, stirring constantly, for 1 minute. Remove from the heat and add chocolate chips and marshmallows.  Stir until melted and smooth, then add vanilla. Spread over brownies and sprinkle with nuts, if desired. 
Recipe from Real Mom Kitchen.

Want the nutritional information?  You can find it here.  

Friday, September 13, 2013

Edible Chocolate Chip Cookie Dough

My favorite part of making cookies is sampling the dough before it gets baked.  It's my kids favorite part too.  They LOVE cookie dough.  Sometimes they ask me to make cookie dough just to eat.  I'm sure they would eat an entire batch of "normal" cookie dough if I would let them, but who needs that much cookie dough besides pregnant ladies or someone going through a break up?  This Edible Chocolate Chip Cookie Dough is just enough for all my kids to get some without going overboard.  And did I mention it doesn't have any eggs in it?  So it's totally safe to eat!  And....It tastes just like the real stuff (the kind with eggs in it).  That you bake.  Just don't bake this stuff, your cookies won't be pretty.

1/4 cup butter, softened
1/2 cup brown sugar
1/2 cup flour
1/4 teaspoon baking soda
1/2 teaspoon vanilla
1 teaspoon milk
2 tablespoons chocolate chips

Combine butter, brown sugar, milk and vanilla and mix until well combined.  Add flour and baking soda and mix well.  Stir in chocolate chips.

Recipe from The Royal Cook - an original!

Linked on Pinworthy ProjectsThe Weekend re-TreatFeed Me FridayPinworthy Projects and Sweet and Savory Saturdays.

Tuesday, September 10, 2013

Flour Tortillas

We go through a lot of tortillas around here.  From casseroles, to tacos/fajitas/burritos, to wraps, or just eating heated with butter and maybe a little cinnamon sugar.  The kids aren't too picky about their tortillas, but I can hardly bring myself to eat a store bought tortilla unless it's the kind I get to cook myself.

These flour tortillas take a little more time than opening a bag of pre-made tortillas, but are worth the time and effort.  I set them out with corn taco shells and store bought tortillas and they disappeared before anything else was touched!  The family was a little disappointed that I only made a single batch.

2 cups flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface and  knead 10 to 12 times.  Add a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7 inch circle. Heat a nonstick griddle to 350. Cook tortillas for 1 minute on each side or until lightly browned.

Recipe from Taste of Home

Linked on Pin it ThursdaySweet and Savory Saturdays and Pinworthy Projects.

Wednesday, September 4, 2013

Zapple Crisp

3 Or 4 years ago I decided I needed a garden.  I just couldn't live any longer without one, so..... I nicely asked the hubs to build me a garden (box).  The first year I rushed to the store and bought some lovely tomato plants, summer squash plants, pea plants, and cucumber plants.  I planted the in my lovely box, watered them, weeded, and watched not a whole lot happen.  I did get a lot of tomatoes, but they didn't ever ripen.  So I made lots and lots of Green Tomato Salsa Verde.

Last year I decided to do things a little different and hopefully have a little more success.  I planted more of just a couple things.  Just tomatoes, zucchini and yellow squash.  The cherry tomatoes produced really well for about half of the season, then the plant died.  I don't even remember if I got any regular tomatoes.  And the squash?  I picked 1 (ONE!) yellow squash and 3 or 4 ( THREE or FOUR!) zucchinis!  I couldn't even grow zucchini!

This year I decided to give it one final try.  I planted only zucchini and tomatoes and actually have zucchini (practically) growing out my ears!  I fried, and fried, and even Fried Zucchini some more.  I made zucchini bread, zucchini brownies (recipe coming soon!), zucchini relish (shh! Don't tell Papa it's zucchini!), zucchini casserole and then some Zapple Crisp.

Let's talk about the Zapple Crisp for just a second.  Did you know you can make a crisp with zucchini?!?  It even fooled the hubs and kids.  They had no clue they were eating veggies for dessert!  If you like apple crisp, you'll likely love this Zapple Crisp.

8 cups zucchini, peeled and diced
2/3 cup lemon juice
1 cup sugar
1/2 cup flour
1 teaspoon cinnamon
2 tablespoons butter

1 cup brown sugar
3/4 cup flour
3/4 cup rolled oats
1/2 cup butter, cold and cut into small squares
1 teaspoon cinnamon
1/4 teaspoon salt

Place diced zucchini in a large sauce pan.  Add the lemon juice and cook over medium heat for 15 minutes (until tender).  Combine flour, sugar, cinnamon and butter in a small bowl.  Add to the cooked zucchini.  Mix well and continue cooking until thick.  Pour into a greased 9x13" greased baking dish.  Combine all topping ingredients in a medium sized bowl.  Mix with a pastry blender until well combined.  Sprinkle topping on the zapples and bake at 350 for 20 minutes.

Recipe from The Royal Cook - an original!

Linked on Pin it ThursdaySweet and Savory Saturdays and Pinworthy Projects.
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