Wednesday, April 15, 2015

Liege Waffles - Copy Cat Waffle Love

Liege Waffle with Biscoff Spread

    I have a confession to make.  As much as I love to cook and as much as I love getting every known cooking gadget know to man, I have to confess that I do not nor have I ever in my life owned a waffle iron.  There I said it. 

      Waffles have never been a breakfast choice for me.  When it comes to breakfast food, I choose french toast or eggs maybe an occasional pancake but hardly ever waffles.  Oh, I am sure there are some really fabulous recipes out there for them but I really never gave them a chance until ....Now!   About a year ago the PTA in the school I work at was doing a teacher appreciation week for us and brought in a very popular waffle company called Waffle Love to treat us to breakfast.  I was leery at first but everyone raved about them so I tried one.  My life is Forever Changed!!!


      Ever since that day I couldn't stop thinking about them.  I had to have more.  As I researched recipes I was able to settle on one with just one change and it was thrilling to see them come out of the waffle iron (I had to borrow my daughters) and taste like pure heaven!  Of course the Biscoff Spread and Strawberries and whip cream didn't hurt anything either!  You just have to try these.  


    So delicious! I am even asking for my own waffle iron for Mother's Day!






      Most recipes indicate that Belgian pearl sugar is needed for this recipe.  After researching it, I found that it is "pure white and is made from refined beet sugar that's compacted under very high pressure."  You can buy this pearl sugar at specialty stores (Gygi's here is Salt Lake City)or quite easily on line, however it is quite pricey.  I also found suggestions that using crushed sugar cubes was a good and much cheaper alternative.  

     What you really want from the sugar is for it to melt pretty much completely and caramelize in little pockets of goodness in your waffle.  If it is too large it will leave too much crunchiness from crystals and if it is too small it won't be enough to taste.  I decided to use both to compare and see for myself if the less expensive and more doable sugar cubes would work.  The result in side by side comparison was that I could only tell a slight difference and the sugar cubes actually won!  They caramelized better and I really liked them best!  



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Waffle Love Copy Cat Liege Waffles

by Scrumptilicious 4 You!
Prep Time: 4hours to overnight
Cook Time: 2.5 minutes each
Keywords: breakfast
Ingredients (8 to 10)
  • 3/4 Cup milk, warm
  • 2 Tablespoons water, warm
  • 1 1/2 teaspoons sugar
  • 2 teaspoons instant yeast
  • 2 Large eggs, lightly beaten and warmed to room temperature
  • 1 Cup butter, softened
  • 3 Tablespoons honey
  • 2 Tablespoons white sugar
  • 1 Tablespoon brown sugar
  • 3 teaspoons vanilla
  • 4 Cups Bread flour
  • 1 1/2 cups (1/4 inch) pebbled sugar cubes (I used Domino Brand)
Instructions
Add milk, water, 1 1/2 teaspoons sugar, and yeast in a bowl. Stir to combine.
In a mixing bowl cream the remaining sugars and butter together until light and fluffy. Add the egg, hone and vanilla. Mix together until blended and then add the yeast mixture. Place the dough hook on the mixer and add 2 cups of flour. When well blended add the remaining flour and blend it in. Cover the bowl (I used a plate but you can use plastic) and let it sit on your counter top at least 4 hours or overnight if using it first thing in the morning.
Punch the dough down and add the pebbled sugar. To pebble your sugar, place sugar cubes in a heavy ziplock bag and place on a cutting board. Using a flat sided meat mallet, hit the cubes until they are approximately 1/4" to 1/8" in size. Separate these chunks from the powdered sugar and knead them into your dough.
Punch down the dough and it into 8 to 10 equal balls (about 4.5 oz.) . Cook for about 2 1/2 minutes in a waffle maker. Serve with whip cream, Biscoff spread, and strawberries if desired.
Copy Cat Waffle Love Liege Waffles. Adapted from Oh Sweet Basil
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These Liege Waffles are the best waffle you will ever eat!  A copy cat recipe that tastes just like they came right off the waffle love truck!

Wednesday, April 8, 2015

Cheesy Enchilada Casserole

Easy family meals
This enchilada casserole is so flavorful and fun!  Your whole family will love it and it is easy to make!

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Cheesy Enchilada Casserole

1 pound hamburger
1 large onion (chopped), minced onion or powdered onion may be substituted
2 1/2 cups salsa (Use the level of heat you like, I used La Victoria chunky, medium)
1 (15 oz) can black beans rinsed and drained
1/4 cup Italian salad dressing
2 Tablespoons Taco Seasoning (I recommend Taco Bell Seasoning)
1/4 teaspoon ground cumin
3 or 4 flour tortillas, 10 inch or the size of your pan
1  15 oz can of corn, drained
3/4 cup sour cream (reduced fat may be used)
2 cups shredded Mexican cheese blend


Brown beef and onions in a large frying pan and drain.



  Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.  Layer 1/3  of the beef mixture in the bottom of a 2 quart baking pan.  Sprinkle 1/3 of the grated cheese on top.
 Place 1 1/2  of  the tortillas on top of the cheese and then repeat.
 The top layer will consist of the last 1/3 of your meat mixture and the last of your cheese.  Cover pan and bake at 400 degrees F for about 25 minutes or until hot and bubbly.  Serve with chopped tomatoes, lettuce, and cilantro if desired.
 
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Recipe Source:  Slightly adapted from Just Get off your Butt and Bake
Printer friendly recipe click here

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Sunday, April 5, 2015

Copy Cat Wisconsin Cauliflower Soup

Cheese Cauliflower Soup Recipe Copy Cat
                    This is my guest post from Utah Sweet Savings for Sunday, April 5th.  

 Good Morning, Scrumptious Sunday Readers!  I am Sandra from Scrumptilicious 4 You!  I absolutely love making fun, show stopping recipes and sharing them with you step by step.  I hope you like this one as much as I do.

     Here in Utah we have a great restaurant called Zupas that has amazing soups.  A couple of weeks ago, I ordered their Wisconsin Cauliflower Soup and it was love at first bite!  After researching a few recipes I came up with this combination that very closely resembles Zupas and it is "Oh! so good."  

     Spring is in the air but there are still some chilly nights ahead and this is the perfect soup to serve! 




      Gather some really good ingredients 
                                                         
                              
                                             Boil them together:


Cheese soup with Cauliflower
                                                              And enjoy!

Let's look at the recipe:
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Copy Cat 

Wisconsin Cauliflower Soup

2 Tablespoons butter
1  medium onion chopped
1/4 cup all purpose flour
1/2 teaspoon salt
2 cups 1/2 and 1/2 (lower fat milk may be substituted)
1 1/2 cups water
1 14.5 oz can chicken broth
1 head (2 1/2 lbs) cauliflower, cut into 2 inch pieces
1 teaspoon Dijon mustard
1 cup shredded sharp cheddar cheese
1 cup pepper jack cheese
1/4 cup cheese powder (or 6 oz  Velveeta cheese or 8 American cheese slices)


     Melt butter in a large saucepan.  Add onion and cook and stir until translucent.  Stir in flour and salt with a whisk until just combined.  Add 1/2 and 1/2 cream, chicken broth, and water and heat until boiling.  Boil one minute then add the cauliflower and heat to boiling again.  Cover and turn heat to medium low.  Simmer until cauliflower is easy to pierce when poked with a fork, about 15 minutes. 

     Use a measuring cup or ladle to put a couple of cups of the soup into a blender at a time.  The soup is very hot so take care not to get burned.  Don't be tempted to do bigger batches in the blender than this.  As you blend the hot mixture it will expand and hot steam will come out the top.  I take out the little center insert in the lid and hold it above the opening.  This lets the steam escape while blocking the hot liquid from splashing out.  Blend each batch until almost smooth (mine was never completely smooth but I liked that texture). 

      Pour each batch into a large bowl until all the mixture is creamed.  Pour the soup back into your pan and heat it up again.  Now stir in your mustard, cheeses and powder.  As soon as you add the last ingredient remove the pan from the heat and continue to stir until it is all is melted together. Serve!

     This makes about 10 cups of soup. 
Recipe adapted from The Coterie Blog 
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                                                          Scrumptilicious 4 You!
 


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