I know the name sound like a bad idea, Jason makes fun of me when I call a dish made out of left overs garbage anything. It comes from my childhood, my mom was awesome at making a new meal out of leftovers and one of my favorites was garbage soup (veggies, roast chicken, and noodles or rice). I had roasted broccoli from Thanksgiving I had frozen along with a few cans of condensed soup, so I decided to make a "garbage casserole". Never making anything like this I look on line and found this recipe and added to it. It is not bad if I say so myself, below is what I did to make the recipe my own.
1 lb. ground beef (93%)
salt and pepper
A few shakes of Goya Adobo All Purpose Seasoning Without Pepper
1 cup chopped roasted broccoli
1/4 cup chopped onion
1 can Campbell's® Condensed Cheddar Cheese Soup
1 can cream of broccoli soup
1-1/2 soup can milk
1/8 teaspoon ground black pepper
2- 1/2 cup cooked elbow pasta
1/2 cup shredded cheddar cheese
Put ground beef into a hot skillet add a few pinches of salt, pepper, and a few shakes of Goya seasoning, and brown. Add onion and cook till soften, add roasted broccoli to skillet and cook for about 5minutes until the broccoli is defrosted.
Stir the soup, milk, black pepper, and cheese and pasta in a 2-1/2 quart baking dish. Add the skillet mixture to the baking dish.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling. Turn of broil for 5 minutes to brown the top.
Tuesday, December 8, 2009
Monday, December 7, 2009
Chocolate Chip Cookies
OH MY GOODNESS!!! I made these cookies a week ago and they were really good! I added pecans, coconut, and coffee, along with the chocolate chips. I tried to make some today and a DISASTER!!! I put in 1-1/4 cup of flour instead of 2-1/4 cup!! A cup of flour short!!!!AHHHHHH!!! Well now Jason and I have some very flat buttery cookie crumble to put in ice cream.
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)
1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.
SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.
ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies.
HIGH ALTITUDE DIRECTIONS (classic cookies):
- Increase flour to 2-2/3 cups.
- Decrease baking soda to 3/4 teaspoon.
- Decrease granulated sugar to 2/3 cup.
- Decrease packed light brown sugar to 2/3 cup.
- Add 1/2 teaspoon water with flour.
- Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges.
Serving Size: 1 cookie
Total Calories: 120
Amount Per Serving %DV *
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 45mg 2%
Total Carbohydrate 14g 5%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate and Review RecipeYou must be logged in to rate and review recipes.
Sign up now. It's easy and free.
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)
1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.
SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.
ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies.
HIGH ALTITUDE DIRECTIONS (classic cookies):
- Increase flour to 2-2/3 cups.
- Decrease baking soda to 3/4 teaspoon.
- Decrease granulated sugar to 2/3 cup.
- Decrease packed light brown sugar to 2/3 cup.
- Add 1/2 teaspoon water with flour.
- Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges.
Serving Size: 1 cookie
Total Calories: 120
Amount Per Serving %DV *
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 45mg 2%
Total Carbohydrate 14g 5%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate and Review RecipeYou must be logged in to rate and review recipes.
Sign up now. It's easy and free.
Thursday, December 3, 2009
Awesome stuffing... and other thanksgiving foods
So... our Thanksgiving was successful! Slightly delayed due to an oddly misshapen turkey (our smoked turkey was somehow smooshed at some point in the smoking process, I think.... rather than the typical broad bird, this one was a bit lopsided and high in the middle... Veronica's mom thought it looked kind of like a goose, if that helps you visualize it).
I think that my favorite part of the meal... aside from dessert which is OBVIOUSLY the best part of the meal, but in a category all its own... was the stuffing. We used this recipe. Amazing! ...With the homemade focaccia that I had made and half sweet / half hot Italian sausage. DELICIOUS! Actually... I'm tempted to make this again throughout the year. The next TWO DAYS we warmed the leftover stuffing in a pan on the stove for breakfast. AGAIN, DELICIOUS! I could seriously eat this stuff for breakfast at any point in the year. I'm not even sure what else to say about it other than that it was perfect. Great texture... really great flavor, all around wonderful.
What else was on the menu this year?
-Smoked turkey (thanks to Veronica's parents... and Godshall's Poultry)
-Homemade rolls (and the extra focaccia... which was also great for cold turkey sandwiches later)
-Roasted Garlic Lemon Broccoli
-Brown sugar baked sweet potatoes and acorn squash
-Roasted fingerling potatoes with rosemary (just with olive oil, salt and rosemary)
-Make-ahead turkey gravy (from the Noble Pig blog)
-Veronica's cranberry sauce
-Veronica's Mom's baked fresh ham and gravy (a surprise addition)
-Veronica's Mom's baked macaroni and cheese
-Veronica's Mom's collard greens
-My Mom's famous recipe (at least I think so) Four Tablespoons of Vanilla Chocolate Cake with Penuche Icing (google "penuche," it's kind of interesting... and delicious)
-Pecan pie (very interesting to make it in a springform pan rather than a pie plate... and good since I only have one pie plate... well... I didn't have a 9inch springform either, but I do now)
-Sweet potatoe pie (from to Joy the Baker... though both pies had Martha Stewart's pate brisee... though I'll probably get my Mom's pie crust recipe next time)
Some carefully planning for about the week leading up to the event meant that we weren't too stressed on the actual day (actually... about an hour before everyone arrived we found ourselves waiting on the turkey, so Veronica took a nap while I paced around being frustrated with having nothing to do).
Man, there were left overs! I now realize that "serves 8" on a regular day means that it serves 16 (at least) when you have so many different dishes. We were all stuffed, everyone took home food and we still had tons left in the fridge. (Note to self: Veronica's family are not big pecan pie eaters... That's just fine. Make it anyway. More for me. Thanksgiving only comes once a year).
Everything was really good. I had never made a sweet potatoe pie before and I'm not a conniseur, but I thougth this recipe was really good. I added some orange zest, but otherwise followed the recipe... oh, and going fridge to oven with a glass pie plate scared me (even though it was pyrex), so I had it on the couner rather than the fridge before it went into the oven... and the edge of my crust collapsed a bit (I took it out of the oven and propped it back up and it stayed mostly, but it wasn't the thing of beauty that I hoped it would be).
Among the leftover recipes were turkey sandwiches (of course), reheated stuffing, turkey hash (with the leftover fingerling potatoes) and the pot pie that Veronica mentioned in her last post. I made smoked turkey, sweet potato and black bean enchilladas (no real recipe... just threw stuff together and crossed my fingers).
A great week of preparation... a great meal... a great week of leftovers.
Bring on the Christmas food!
I think that my favorite part of the meal... aside from dessert which is OBVIOUSLY the best part of the meal, but in a category all its own... was the stuffing. We used this recipe. Amazing! ...With the homemade focaccia that I had made and half sweet / half hot Italian sausage. DELICIOUS! Actually... I'm tempted to make this again throughout the year. The next TWO DAYS we warmed the leftover stuffing in a pan on the stove for breakfast. AGAIN, DELICIOUS! I could seriously eat this stuff for breakfast at any point in the year. I'm not even sure what else to say about it other than that it was perfect. Great texture... really great flavor, all around wonderful.
What else was on the menu this year?
-Smoked turkey (thanks to Veronica's parents... and Godshall's Poultry)
-Homemade rolls (and the extra focaccia... which was also great for cold turkey sandwiches later)
-Roasted Garlic Lemon Broccoli
-Brown sugar baked sweet potatoes and acorn squash
-Roasted fingerling potatoes with rosemary (just with olive oil, salt and rosemary)
-Make-ahead turkey gravy (from the Noble Pig blog)
-Veronica's cranberry sauce
-Veronica's Mom's baked fresh ham and gravy (a surprise addition)
-Veronica's Mom's baked macaroni and cheese
-Veronica's Mom's collard greens
-My Mom's famous recipe (at least I think so) Four Tablespoons of Vanilla Chocolate Cake with Penuche Icing (google "penuche," it's kind of interesting... and delicious)
-Pecan pie (very interesting to make it in a springform pan rather than a pie plate... and good since I only have one pie plate... well... I didn't have a 9inch springform either, but I do now)
-Sweet potatoe pie (from to Joy the Baker... though both pies had Martha Stewart's pate brisee... though I'll probably get my Mom's pie crust recipe next time)
Some carefully planning for about the week leading up to the event meant that we weren't too stressed on the actual day (actually... about an hour before everyone arrived we found ourselves waiting on the turkey, so Veronica took a nap while I paced around being frustrated with having nothing to do).
Man, there were left overs! I now realize that "serves 8" on a regular day means that it serves 16 (at least) when you have so many different dishes. We were all stuffed, everyone took home food and we still had tons left in the fridge. (Note to self: Veronica's family are not big pecan pie eaters... That's just fine. Make it anyway. More for me. Thanksgiving only comes once a year).
Everything was really good. I had never made a sweet potatoe pie before and I'm not a conniseur, but I thougth this recipe was really good. I added some orange zest, but otherwise followed the recipe... oh, and going fridge to oven with a glass pie plate scared me (even though it was pyrex), so I had it on the couner rather than the fridge before it went into the oven... and the edge of my crust collapsed a bit (I took it out of the oven and propped it back up and it stayed mostly, but it wasn't the thing of beauty that I hoped it would be).
Among the leftover recipes were turkey sandwiches (of course), reheated stuffing, turkey hash (with the leftover fingerling potatoes) and the pot pie that Veronica mentioned in her last post. I made smoked turkey, sweet potato and black bean enchilladas (no real recipe... just threw stuff together and crossed my fingers).
A great week of preparation... a great meal... a great week of leftovers.
Bring on the Christmas food!
Turkey Pot Pie
Well it is a week after Thanksgiving and I still have some smoked turkey. I have been craving pot pie (the kind with puff pastry crust), looked around and found this one.....it is great!!!! I used celery instead of green beans, and made one big pie instead of individual ones. You should try this, it is delicious.
Makes 4 servings
5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
(3 stalks of celery chopped)
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
Test-Kitchen Tip: You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.
Note: The sauce is runny after making the recipe I saw the comments and many people used potatoes in the pie which helped thicken the sauce. Others added equal parts butter and flour to help thicken (about 1 tablespoon of each).
Makes 4 servings
5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
(3 stalks of celery chopped)
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
Test-Kitchen Tip: You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.
Note: The sauce is runny after making the recipe I saw the comments and many people used potatoes in the pie which helped thicken the sauce. Others added equal parts butter and flour to help thicken (about 1 tablespoon of each).
Monday, November 23, 2009
Focaccia
I don't think I've ever thought about Thanksgiving as much as I've thought about it this year. Usually, I just have to show up and eat. Very little preparation involved other than making sure not to eat a large breakfast. Well, this year we're hosting our first Thanksgiving dinner. It should be small and fairly low key, Veronica's parents, brother, godfather and us. Just 6 at the table. I'm sure it will be plenty of fuel for blog posts.
I didn't think I was going ot post about this recipe when I started it. It was really just preparation for Italian sausage and bread stuffing for the big day. Atypically for me when it comes to a recipe from epicurious.com, I went full steam ahead without reading the reviews. Well, I got part way through and started to freak out. I had mixed up the dough, gone out for some quick errands and shopping and found the dough not quite as risen as I hoped or expected. It went ahead with the recipe and read the comments after setting it back in the slightly warmed oven for the second rise. Some of the reviewers said that theirs turned out "dry" and "crumby" and many of the suggestions recommended cutting back on the flour... too late.
I went the full duration on the first rise and extended the second rise a bit. After dimpling the dough and brushing on the oil and salting it, I could see that maybe it might not be light and fluffy if baked immediately. I had essentially just punched down the dough, so it made sense to give it a few more moments to rise. I left it go for about another 30 minutes to rise before heating the oven. I think it worked. It tastes great and is pretty light. I also took the recommendation to start it in a 500 degree oven for the first 5 minutes and then cut it back, so maybe that helped.
Tonight, I chopped it up and toasted it in the oven, cooled it and put it in a plastic bag until Thursday. I ended up only needing about half of it for the stuffing recipe, so I cut up the remainder and threw it into the freezer. I'll pull it back out on Wednesday and have a second option to my homemade bread rolls. Focaccia, check.
Tomorrow is pie crust, chocolate cake and sweet potato pie filling. Wednesday night I'll bake the pies (the second is pecan) and frost the cake (with penuche icing). (Veronica takes a quick trip to Chicago tomorrow, returning on Wednesday just before midnight). Everything else will happen on Thursday. We're shooting for a 4pm dinner, which should give us enought time to not feel too pressured.
Hmmm... Veronica is just finishing up the cranberry sauce. Our next post?
I didn't think I was going ot post about this recipe when I started it. It was really just preparation for Italian sausage and bread stuffing for the big day. Atypically for me when it comes to a recipe from epicurious.com, I went full steam ahead without reading the reviews. Well, I got part way through and started to freak out. I had mixed up the dough, gone out for some quick errands and shopping and found the dough not quite as risen as I hoped or expected. It went ahead with the recipe and read the comments after setting it back in the slightly warmed oven for the second rise. Some of the reviewers said that theirs turned out "dry" and "crumby" and many of the suggestions recommended cutting back on the flour... too late.
I went the full duration on the first rise and extended the second rise a bit. After dimpling the dough and brushing on the oil and salting it, I could see that maybe it might not be light and fluffy if baked immediately. I had essentially just punched down the dough, so it made sense to give it a few more moments to rise. I left it go for about another 30 minutes to rise before heating the oven. I think it worked. It tastes great and is pretty light. I also took the recommendation to start it in a 500 degree oven for the first 5 minutes and then cut it back, so maybe that helped.
Tonight, I chopped it up and toasted it in the oven, cooled it and put it in a plastic bag until Thursday. I ended up only needing about half of it for the stuffing recipe, so I cut up the remainder and threw it into the freezer. I'll pull it back out on Wednesday and have a second option to my homemade bread rolls. Focaccia, check.
Tomorrow is pie crust, chocolate cake and sweet potato pie filling. Wednesday night I'll bake the pies (the second is pecan) and frost the cake (with penuche icing). (Veronica takes a quick trip to Chicago tomorrow, returning on Wednesday just before midnight). Everything else will happen on Thursday. We're shooting for a 4pm dinner, which should give us enought time to not feel too pressured.
Hmmm... Veronica is just finishing up the cranberry sauce. Our next post?
Sunday, November 22, 2009
Snickers for Dad
OH MY!!! Jason and I made this as a possible Christmas present for my Dad. My Dad loves Snickers, but because of a story that happened years ago (I can't tell the story just in case this story might get me sued) he has not had a Snicker for decades. I looked on the internet to find a recipe to make them at home. This was pretty easy and well worth the little extra time to make them rather then buying them. This is soooooooo good! Yes I know it is not a Bitman recipe, but boy this is going to stay in the recipe box to be used FOREVER!!!
Things You'll Need:
1/4 c. light corn syrup
2 T. Butter
1 T. vanilla extract
1/8 c. peanut butter
1/2 tsp. salt
3 c. powdered sugar
35 indv. Kraft carmels
1 c. dry- roasted unsalted peanuts
1-12oz. bag milk chocolate chips
1) In a bowl, combine 1/4 cup corn syrup, 2T. Butter, 1T. vanilla, 1/8 cup peanut butter and 1/2 tsp. salt. Mix on high until creamy.
2) Add 3 cups powdered sugar slowly with mixer still on high until it looks like dough.
3) Remove dough from the bowl and with your hands, press into a greased 9x9 inch pan. Refrigerate.
4) Melt the caramels in a small pan over low heat.
5) When the caramel is soft, mix in the peanuts.
6) Pour the mixture over the refrigerated dough in the pan. Let cool in the refrigerator.
7) When the refrigerated mixture is firm, melt the chocolate over low heat in a double broiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time.
8) When mixture in the pan has hardened, cut it into 2x1 in. sections.
9) Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate.
10) Place the chunks on waxed paper to cool at room temperature, or refrigerate for quicker cooling.
Things You'll Need:
1/4 c. light corn syrup
2 T. Butter
1 T. vanilla extract
1/8 c. peanut butter
1/2 tsp. salt
3 c. powdered sugar
35 indv. Kraft carmels
1 c. dry- roasted unsalted peanuts
1-12oz. bag milk chocolate chips
1) In a bowl, combine 1/4 cup corn syrup, 2T. Butter, 1T. vanilla, 1/8 cup peanut butter and 1/2 tsp. salt. Mix on high until creamy.
2) Add 3 cups powdered sugar slowly with mixer still on high until it looks like dough.
3) Remove dough from the bowl and with your hands, press into a greased 9x9 inch pan. Refrigerate.
4) Melt the caramels in a small pan over low heat.
5) When the caramel is soft, mix in the peanuts.
6) Pour the mixture over the refrigerated dough in the pan. Let cool in the refrigerator.
7) When the refrigerated mixture is firm, melt the chocolate over low heat in a double broiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time.
8) When mixture in the pan has hardened, cut it into 2x1 in. sections.
9) Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate.
10) Place the chunks on waxed paper to cool at room temperature, or refrigerate for quicker cooling.
WAFFLES!
OK. Shaming myself into posting didn't work. But, Veronica said that she hadn't posted because it was my turn. That was enough (sort of. it still took another week for me to post). Don't worry (I know, you weren't), we've been cooking, baking and eating... we just haven't been posting about it. Hopefully I'll get caught up on a few recipes soon, but for right now... breakfast.
I love Joy the Baker. I love my wife a whole lot more... and I've never actually met Joy the Baker... but she's great. While not posting anything on our blog, I've been checking hers (and a few others) pretty much every day. Well, on Wednesday, she posted this! As if I weren't craving a weekend enough at that point! Well... even though I forgot to get bacon at the market yesterday, today was waffle day.
These waffles are delicious. wonderful. perfect. They're a yeast based waffle, which is absolutely amazing. They kind of remind me of my grandma's sour dough. On top of everything, they're SUPER easy and don't require more than a stir in the morning. I mean, seriously, no measuring or anything in the morning. REALLY, just a stir. You mix it up the night before, let it bubble and do it's thing for 1-1 1/2 hours and then toss it in the fridge. You pull it out of the fridge 1 hour before you want to make your waffles and give it a stir and that's it! (I took mine out of the fridge, gave it a stir, and crawled back into bed for another hour. PERFECT!)
Note, this recipe uses instant yeast. Why do I point this out? Because I didn't notice the word "instant" until I got to the point where I should add it to the recipe. I have active dry yeast, which needs to be bloomed in warm water first. Oops. Well, I threw about 2 teaspoons in about 1/3 c. water with a tablespoon of King syrup (picked up on our trip to VA last weekend), gave it about 5 minutes to do it's thing, and then threw it in. I added a little more of each of the flours to compensate for the extra liquid. Next time I'll probably hold out 1/2 cup of the warm milk and a tablespoon of brown sugar to get it started.
My apologies for posting this on Sunday, the longest point from another weekend, but at least we're heading into Thanksgiving and you could give these a try on Friday. Mmmmm.... Turkey and gravy over warm waffles. Are you making these on Friday? I might be, too.
I love Joy the Baker. I love my wife a whole lot more... and I've never actually met Joy the Baker... but she's great. While not posting anything on our blog, I've been checking hers (and a few others) pretty much every day. Well, on Wednesday, she posted this! As if I weren't craving a weekend enough at that point! Well... even though I forgot to get bacon at the market yesterday, today was waffle day.
These waffles are delicious. wonderful. perfect. They're a yeast based waffle, which is absolutely amazing. They kind of remind me of my grandma's sour dough. On top of everything, they're SUPER easy and don't require more than a stir in the morning. I mean, seriously, no measuring or anything in the morning. REALLY, just a stir. You mix it up the night before, let it bubble and do it's thing for 1-1 1/2 hours and then toss it in the fridge. You pull it out of the fridge 1 hour before you want to make your waffles and give it a stir and that's it! (I took mine out of the fridge, gave it a stir, and crawled back into bed for another hour. PERFECT!)
Note, this recipe uses instant yeast. Why do I point this out? Because I didn't notice the word "instant" until I got to the point where I should add it to the recipe. I have active dry yeast, which needs to be bloomed in warm water first. Oops. Well, I threw about 2 teaspoons in about 1/3 c. water with a tablespoon of King syrup (picked up on our trip to VA last weekend), gave it about 5 minutes to do it's thing, and then threw it in. I added a little more of each of the flours to compensate for the extra liquid. Next time I'll probably hold out 1/2 cup of the warm milk and a tablespoon of brown sugar to get it started.
My apologies for posting this on Sunday, the longest point from another weekend, but at least we're heading into Thanksgiving and you could give these a try on Friday. Mmmmm.... Turkey and gravy over warm waffles. Are you making these on Friday? I might be, too.
Subscribe to:
Posts (Atom)