Friday was National Waffle Day. For me waffles always seem to evoke an occasion. Most of us don’t make them at home because you need special equipment. At most restaurants waffles are “dressed up”. They are decorated in layers of whipped cream and strawberries. There are drizzles of caramel or chocolate sauce. My personal favorite is chocolate chips and whipped cream.
My family loves waffles so I did buy a waffle maker and away we went. The batter is slightly different from pancake batter because it has a little more fat in it. Think about those fluffy yet crispy waffles, that’s because of the fat. When we first got it I made waffles often. That waned not too long later because it does take some extra effort to clean. Remember, waffles mean celebration.
When I started writing Cake for Breakfast, I knew I had to honor waffles somehow. Introducing Waffle Cake with Maple Syrup Glaze. This cake is all the things you love in a waffle and is a stacked cake which means you get more waffle and maple glaze for your fork. My secret flavor is Malted Milk Powder. Its one of those flavors that people can’t pinpoint but makes it tastes sooo good.
I made this cake in my standard waffle maker. It is really better made in a Belgian waffle or larger thicker waffle maker. My layers were a little too thin for a dramatic effect. The flavor and crispy fluffiness is all there, I just think it looks prettier with thick layers and sitting taller. The maple syrup glaze is out of this world! Have you ever had that whipped honey? Well that’s kind of what this is like. I like to make extra and keep the rest to schmear on toast or pound cake.
If you don’t have a large waffle maker, you can make this in cake pans. Use 9″ round pans and be sure line them with parchment and prepare with butter and flour. I hope you enjoy this sneak peek from my book.
Heat waffle iron.
Whisk together flour, milk powder, baking powder, and salt. Set aside.
In the bowl of stand-up mixer, cream together butter and sugars until fluffy. On a slow speed add eggs one at a time. Then add vanilla.
Stir together milk and cream. Slowly add flour mixture to butter mixture, alternating with milks. Start and finish with flour.
Scoop batter into waffle maker in batches. Stack cakes as they are done.*
Maple Syrup Glaze
Bring syrup, butter and milk to a boil, over a medium heat. Remove from heat and stir in vanilla. Gradually beat in confectioners sugar with a handheld mixer, until smooth (No lumps).
When the glaze has all come together, hand stir in 1-2 Tbs. of additional maple syrup.
Pour glaze between layers* of waffles and over top, generously.
Drizzle a small amount of maple syrup over top of whole cake.
You can make this cake in 2- 9" cake round pans. You will need to line them with parchment paper and then butter and flour them as well.
Make syrup first so that you can drizzle it between layers as you make "waffles".
I have always wanted to cook with roses. For me, it started with the book “Like Water for Chocolate”, by Lara Esquivel. Definitely the book, not the movie. The part in the book when the main character is making the Quail in Rose Sauce, in my mind, I could taste every salty tear. I could smell the roses as she plucked the petals. The fragrance getting stronger with each touch of human hands. I imagined the slightly bitter taste that each diner experienced as they bit into their meal.
Ever since, I’ve tried to work with roses. I’ve tried rose-water, rose jelly and even real rose petals. I always seemed to be heavy-handed and believe m, you can have too many roses!
Whenever I have the chance I try rose flavored foods. The flavor, when done right, is so delicate. I love just the hint of floral sweetness. Too much and it can be bitter, or taste like someones perfume. Yuck! Too little and you don’t know it’s there.
I have friends that learned to cook, growing up in Iran. Their ability to balance flavors, seems to be in their DNA. When I studied writing and cooking, in France; I could sense that years of study and apprentice were responsible for their balance.
Recently, while purging my pantry, I came across rose-water and rose jelly. I remembered enthusiastically purchasing them and I was going to use them right then. Ha! The other day I was t my local farmer’s market and overheard a woman buying rose petals to decorate a cake. These all conspired to make me want to try to cook with roses, again. So today I present to you a rose scented Pavlova!
Pavlovas are relatively easy to prepare and I like the wow factor the serving. Because of the color of this recipe it is ideal for Christmas or Valentines Day. It is so good, though, you should serve it today!
Preheat oven to 400° and line a large baking sheet with parchment paper. Trace a 9" circle on the parchment paper, and turn over so pencil side is down.
In a small bowl mix cornstarch and vinegar until smooth. This helps make the pavlova the perfect blend of crispy and creamy.
Whisk eggs and salt in large CLEAN bowl (You can use a stand up mixer or handheld electric mixer), until stiff peaks form. Gradually add sugar, alternating with vinegar mixture. "Meringue" should be thick, smooth and shiny. Fold in rose water and pomegranate seeds, if using
Mound meringue mixture inside center of circle on parchment. You can do this in layers to get more height. I like to make a well in center and create swirls. This is pretty and will hold the whipped cream and decorations.
Turn oven down to 200° and bake meringue for at least 2 hours. It should be crispy when tapped and have a firm bottom. The bottom should not feel damp or soggy. Turn oven off but leave meringue in, until cool.
While meringue is cooling, make whipped cream.
In a cool mixing bowl pour 1 pint heavy whipping cream. Use an electric mixer and start beating, when it starts to bubble and get a little thicker add 2 Tbs. confectioners sugar and 1 teaspoon vanilla. Beat until stiff peaks form.
To assemble, mound whipped cream in well of meringue. Sprinkle with additional pomegranate seeds and drizzle with pomegranate molasses.
Chewy, creamy, crispy and sweet. Add the word chocolate and I’ve probably given away that I am talking about S’mores. These delectable treats evoke so many great memories. Whether you made s’mores at sleep away camp or even camping with your family, most of us have a story to tell about making s’mores. I’ve always been a traditional girl with Hershey’s, marshmallow and graham crackers. But I’ve heard tell of s’mores made with Reese’s and Rolos!
When my daughters were younger it was such a special treat to make s’mores at home. We even had a special s’mores making burner and dish. As they got older we would make them in the fire place and when it was too hot to have a fire, we’d make a “dip” in a cast iron skillet. I’d layer Hershey bars and marshmallows in my cast iron skillet and let it melt and brown in the oven. Then I’d serve it with graham crackers. Excellent!
So, when I heard that August 10th is S’mores Day, I was all in. The ideas were endless. How about a S’mores pizza with a chewy graham cracker crust, melted chocolate sauce and brûléed marshmallow topping? I thought about making popcorn and dusting it with graham cracker crumbs and tossing in mini marshmallows and chocolate chips. There were even a couple of cookie options, marshmallow stuffed chocolate chip cookies, anyone?
After looking at so many recipes, I decided on Molten S’mores Lava Cakes and Chocolate Kiss Cookies with Graham Flour and Marshmallows. When I was making the cookies, my thought had been to use my kitchen torch to “toast” the marshmallows and melt the Kiss. I ran out of butane, so, had to go to plan B. I turned on the broiler and put the cookies in for minute and a half, for the first batch. They are the nice golden-brown ones pictured. During the second batch, I got on the phone and, we’ll, I got distracted. I got the cookies out before they were totally burnt. But guess what, in, family we always let our marshmallows set on fire anyway. The second batch tasted just like that perfect burnt marshmallow flavor.
The lava cakes were fascinating to me. When I started my research for recipes, I was surprised to find that it’s not a two-step process, it’s just ingredients. They are also pretty easy to make. There are always lessons to be learned. My ramekins were a little too big; so, the regular size marshmallow I used wasn’t fully covered. I would say to err on the side of too small and just make more. I also think I would use a handful of the mini marshmallows, rather than the regular size. I also cooked them for the full 12 minutes and then cooled for 1 minute. Everyone’s oven is different, but for mine I think I’d bake for 10 minutes then cool for 1 minutes. You really want a good lava ooze.
Summer is, sadly, winding down. However, you decide to celebrate S’mores day, make a special summer 2018 memory!
Preheat oven to 350°
Cream together butter and both sugars. Add egg and vanilla until blended.
In a separate bowl, whisk together all dry ingredients. Mix dry mixture into butter mixture until a workable dough forms. Scoop 1 inch balls onto a lined cookie sheet and give them a soft pat down.
Bake cookies for 7 minutes until top is golden brown, do not overcook here. Remove from oven and push a marshmallow, sticky side down, into each cookie. Return to oven and bake another minute or two. Remove from oven again and top each marshmallow with a Kiss.
Here is where I would have liked to use my kitchen torch to brown the marshmallow and melt the chocolate. You can do this or put the cookies under the broiler for a moment or two. WATCH THEM, or they will burn.
Preheat oven to 450°.
Butter and lightly flour 4 6-ounce ramekins.
Melt together butter and chocolate. You can do this in a microwave at 15 second intervals, until melted or over a double boiler. Let cool slightly.
In a medium bowl beat together eggs, egg yolks, sugar and salt, until thick and pale yellow.
Temper the egg and chocolate mixtures by first stirring, quickly, a tablespoon or two or egg into chocolate mixture and then a tablespoon or two of chocolate mixture into egg mixture. Then quickly whisk remaining chocolate into egg mixture and add flour until combined.
Place one tbs. of marshmallows in the bottom of each ramekin and then spoon batter, evenly into each dish. Bake for 10-12 minutes. The sides should be firm but the center should still shake a little.
Remove from oven and cool for 1 minute. Carefully, they will be hot, cover each ramekin with a dessert plate and turn over to unfold the cake.
Garnish each cake with a rim of graham cracker crumbs.
We are at the peak of watermelon season and I am loving it! My husband buys a large watermelon, almost, every week. Some slices end up in the freezer. They are way better than any sugar filled popsicle (with no yucky food coloring). It’s great because you can walk by and easily grab a few pieces. I also saw online that someone made melon balls and rolled them in red gelatin then froze them. I haven’t tried these but imagine they are similar to frozen grapes. Maybe instead of gelatin you can use a superfine or sanding sugar.
Occasionally, I do run into a too big watermelon and the waste kills me. So this year I have been working on ways to use up watermelon. Some of the great ways I’ve tried include:
Watermelon Bruschetta, I used the slices as my crostini and topped with burrata and whatever fresh herb I had available. The tarragon was a knockout with a drizzle of balsamic glaze and olive oil with a pinch of flaky sea salt. I made a watermelon gazpacho, inspired by a Tyler Florence recipe, that you an find online. I went with sweeter undertones and used Vidalia onion and White Balsamic Vinegar. I also used tarragon again here instead of dill. I have a lot of tarragon in my garden this summer.
The two standouts for me I share below. One is a Watermelon Sangria and the other is Watermelon Guacamole. The Sangria is SO refreshing and the guacamole is surprising. I love the texture that watermelon brings. It’s crispy like jicama and adds a sweetness too. The Cotija cheese sprinkles on top add the perfect saltiness, too.
Please let me know how you like, your successes and failures. Enjoy!
Before I go to deep into this recipe, let me tell you I often use store bought Pico de Gallo in place of the cilantro & jalapeño and onion. It's up to you because of the tomato, but it works just fine. Then you can just adjust your salt & pepper.
Cut avocado in half and remove seed. Scoop the flesh into medium bowl, Smash with a fork until desired consistency. I like mine a little chunky.
Add the onion, cilantro, jalapeño and lime juice and stir well. Fold in watermelon and adjust seasoning with salt & pepper. Garnish with feta. Serve with tortilla chips.