Samantha sent a call out on Twitter a couple weeks ago asking for some guest bloggers for the last few weeks of May while she finished up with finals and graduated from college. I want everyone to give her a big round of applause and yell CONGRATS because Sam is officially a college grad now! Welcome to the club, err I mean the real world. Enjoy the remaining free time while you still have it girl!
Speaking of Twitter, it’s basically how we bonded. Between our love of Julia Child, discussing our favorite NY foods (despite being a Cali girl, she has roots here), our Jewish heritage and the most important part our deep love of tomatoes.
For that reason, it was a pretty easy decision to make this Heirloom Tomato and Spinach Basil Lasagna for her. Tomato season will be kicking off soon and this is the perfect way to start it.
Hop over to Sam’s site to check out the recipe and don’t forget to say hello!
I almost let the new season of Arrested Development begin without providing a delicious treat to satiate you through 15 episodes straight.
Deciding what to make for you was quite the difficult decision. I hate bananas, so Bluth’s Original Frozen Banana’s was out of the question (if you want some check out Eat The Love’s version).
Next up, hot ham water? I don’t think so. Vodka on the rocks with a piece of toast? Perhaps. Ice Cream Sandwiches? Getting warmer. Cornballs? Almost but I didn’t want to burn myself on the Cornballer.
Finally, I was torn between honoring Gene Parmesan, Private Detective (AHHHHHHH!!!) and sharing some Pop Secret between Uncle and Nephew. In the end, why not just combine the two?
I mean Lucille did hire Gene to see if George Sr. was having an affair, all the while Lucille was making nice with Oscar at home! Shame on you Lucille! Think of Buster!
This version might be a little fancier than plain old Pop Secret, but I think the Bluth family can handle it. We’ll just tell them ICE catered. So now, grab your juice, a seat next your cousin (Maeby not?) and enjoy the ride!
Cook the bag of Pop Secret according to the packages directions.
Have a large bowl ready and empty the steaming bowl of popcorn into it.
Immediately sprinkle the parmesan cheese over the hot popcorn and toss.
Sprinkle the basil over the popcorn and toss one more time.
Drizzle the truffle oil over the popcorn and finish with the freshly ground black pepper.
Serve immediately.
3.1.09
Disclosure: I have no affiliation with Arrested Development, I’m just a big fan of the television show and can’t wait for the new season to start on Sunday!
One last word of advice. There is always money in the banana stand.
One of the {many} awesome things about being a food blogger is the opportunity to try new products that a) you normally wouldn’t or b) you’ve never heard of before.
Today is choice B and boy am I so glad I did, because yours truly has found a new, improved, better tasting, less processed replacement for my usual granulated white sugar. The kind people at Zulka asked if I wanted to try their new Morena Pure Cane Sugar and of course I said yes!
Zulka Pure Cane Sugar is real, unrefined granulated “Morena” sugar. It’s made from freshly-harvested sugar cane and I can honestly tell you it tastes real and so much better than granulated sugar. This is what sugar is supposed to taste like, I immediately tasted the difference when I snuck my first piece of raw dough (come on I know you eat the dough too before baking)! Zulka is equivalent cup for cup to regular sugar, so no substitutions need to made, all you need to do is buy a bag and get baking! Oh the best part? Besides the taste that is – it’s a Non-GMO product, so it’s good for us and the environment.
I wanted to show off the sugar in two forms, so I’ve made for you today a big giant chocolate chip cookie and some caramel sauce to top it off. The sugar crystals are a little larger, so it took a little longer to caramelize, but other than that it was just like making any other sauce.
Skillet Chocolate Chip Cookie with Caramel Sauce – @ZulkaSugar Review
By a show of hands, who is in love with their slow cooker? Do you like to get everything going in the morning, set and forget it? Or let’s talk about an outdoor smoker. If I actually had an outdoor space I’d probably need a second fridge or freezer for everything I’d be smoking out there.
#SundaySupper is taking things low and slow this week and I’m thrilled to be hosting. Whether you use a slow cooker, a smoker or just simmering away on your stove top for hours at a time – slow cooking is a fantastic method. It lets you take an inexpensive cut of meat and make it meltingly tender or cook up large batches for future meals.
Speaking of future meals, this Italian gravy will feed you for a week or you can portion it out and freeze it for later. I chose to cook it on my stove (mostly because my slow cooker is somewhere in storage) but either method would work. Your house will smell amazing and frankly, you could probably fool someone into thinking your Italian Grandma came over and sat over the stove stirring away all day while this cooked.
Loaded with 2 types of meat, sausage, meatballs and a hearty sauce you really can’t go wrong. Also despite the name of dish, go ahead and cook it any day of the week.
4 links (about 1 pound) sweet and spicy Italian sausage, cut into thirds
½lb boneless pork butt or shoulder
1lb boneless short ribs
2 28oz cans peeled whole tomatoes
1 28oz can crushed tomatoes
3 large garlic cloves, chopped
2 teaspoons dried oregano
½ teaspoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 box rigatoni pasta
fresh ricotta, fresh basil and parmigiana cheese to serve on the side
Instructions
In a medium bowl, mix together the ground beef, breadcrumbs, parmigiana cheese and garlic. Form into golf ball sized meatballs and set aside. You should get about 5 meatballs from ½ pound of meat.
In a large dutch oven over medium heat, drizzle 2 teaspoons of olive oil and brown the sausages on all sides. Remove from the pot.
Add the meatballs to the pot and brown on all sides. Remove.
Pat the pork butt and short ribs dry with a paper towel and generously season both sides with kosher salt and pepper.
In batches, brown the pork and short ribs on both sides. Remove.
Drain excess grease from the dutch oven.
While the meat is browning, in a large bowl, crush the whole tomatoes either with your hands (recommended) or with a potato masher. Reserve all juice.
Add the short ribs, pork, sausages and meatballs back into the dutch oven (I suggest placing the short ribs & pork on the bottom and meatballs on top) and add the tomatoes to the pot.
Stir in the garlic, oregano, red pepper flakes, salt and pepper.
Cover the dutch oven, lower the temperature and simmer on low for 4-5 hours or until the meat easily shreds. Stir occasionally while the gravy simmers.
Taste and adjust seasoning as necessary.
To serve, cook the rigatoni according the package directions and spoon a healthy serving of gravy over the top of cooked rigatoni.
Include fresh ricotta, chopped basil and parmigiana cheese on the side to top.
3.1.09
We have such a fantastic lineup of low and slow recipes this week. Make sure you check them all out below!
Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog
Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here ? Food & Wine Conference
What comes to mind when I talk about low and slow cooking? Is it roasts simmering all day in your slow cooker, ribs smoking outdoors or gravy bubbling on the stove top for hours on end?
I’m thrilled to be back hosting #SundaySupper this week and if you couldn’t guess we are taking things low and slow. You might associate this cooking method with the fall and winter, but it is perfect year round. Take a break from slaving over a hot stove and just let your slow cooking method do its thing while you enjoy the beautiful weather.
In case you are new to #SundaySupper, let me give you the low down. It was started by my good friend Isabel at Family Foodie to bring families back around the dinner table to share meals, stories and time together. Every week our virtual #SundaySupper gathers to share a new theme, recipe and story.
So let’s get this show on the road and begin our preview!
Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog
Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Who loves a birthday party? Stop being shy back there, I know you do! Well today, myself plus 9 of my blogging buddies are throwing a birthday bash for one of our favorite people. I want everyone to wish Carla at Chocolate Moosey at big fat Happy Birthday!!!!
I love Carla so much, and I only wish we lived closer together so we can be BFFs in real life, I mean in person, the interwebs are real yo! I can’t remember when I started following her blog, but in the last 6 or so months we kind of really connected. Lots of emails back and forth talking about life. It’s always nice to have some to chat with that feels the way you do and can understand this whole blogging life we’ve chosen! We will get to meet finally this July at the Food and Wine Conference and I can’t wait to give her a big hug!
However, I’m getting off topic here. I’m here to talk about cake. Specifically funfetti cake. One cannot celebrate a birthday without a gigantic slice of cake and in my opinion there is nothing more festive, nor screams “IT’S YOUR BIRTHDAY!” more than funfetti!
To honor Carla, the queen of all individual desserts, I made mine “individual.” Although I’m taking liberal use with the term. You totally could eat this cake alone, I wouldn’t judge, but it’s more of a two or three person cake. Hey, I tried.
My colleague called described eating this cake as little bites of sweetness or sunshine, errr I can’t remember the exact description now. Which ever it is, Carla, I hope you have a sweet sunny day today!
Pre-heat your oven to 350 degrees F. and grease and flour a 7inch cake pan (or any small cake pan). Line the bottom with a piece of parchment paper.
In a small bowl whisk together the flour, baking powder and salt.
In the bowl of your stand mixer or using a hand mixer, beat together the butter and sugar until light and airy about 2-3 minutes.
Scrape down the sides and mix in the vanilla extract.
In another small bowl whisk together the egg whites and milk until foamy – about 1 minute.
Add half the flour to the mixing bowl and mix until just combined. Pour in the egg white milk mixture, mix well and then the remaining flour. Do not over beat the batter.
Finally with the mixer running on low, add the sprinkles.
Scrape down the sides and bottom of the bowl and pour the batter into the prepared cake pan.
Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let cool on a wire rack before removing the cake from the pan and let cool completely prior to frosting.
For the frosting:
Attach the whisk to your mix and in the bowl add the butter and confectioners sugar. Beat until combined – it will be lump at this point.
With the mixer running, start to add the heavy cream and finally vanilla.
Assembling the cake:
Once the cake is fully cooled you can either cut it in half for a layer cake or frost whole.
If cut in half, place ¼ of the frosting the middle and frost to the edges and replace the top.
Frost a thin layer over the top and sides of the cake and place in the refrigerator for 15-20 minutes for the crumb coat.
Remove from fridge and apply the remaining frosting to the cake.
Decorate with additional rainbow sprinkles.
Notes
Cake recipe adapted from epicurious.com – Classic White Cake Layers by Nick Malgieri
3.1.09
Big thanks to Jen at Juanita’s Cocina to throwing together this party! Make sure to check out everyone else is making for Carla today!
At the end of this month I will be attending the third annual Eat Write Retreat conference for food bloggers. I’m so thrilled to be attending this year, it will be a jam packed weekend of eating (duh), photography and writing workshops and networking with fellow food bloggers and brands.
Eat Write Retreat, got the party started a little early by mailing out a huge surprise box of goodies to all attendees. The box was full of goods to use for their culinary apps challenge and to all of our pleasure lots of new kitchen toys from OXO.
As soon as my box arrived, I tore into it with anticipation. Would I be given potatoes, raisins, figs or olives to work with? Tossing all the packing aside, I unveiled a big beautiful package of. . . California Raisins! Raisins! Well I immediately knew I was going to be challenged, I love raisins, but working them into a savory appetizer would take some thought.
Sorry Mr. Raisin but looks like Sir Pugsley claimed you as his own.
My mind circled through different savory raisin recipes, I could do my mom’s stuffed cabbage but that wouldn’t photograph well. Chicken salad with raisins is delicious but how to work that as an appetizer? Finally I figured I’d make some raisin crisps, I absolutely love them and it’d be fun to make my own. In the end though, I couldn’t get my first idea out of my head, I kept circling back to it and knew it had to be made. Empanadas traditionally have raisins in the filling and since they’d be a first for me too, it was meant to be.
I immediately knew my filling would be a combination of ingredients I was tossing around in my head and complemented these plump, sweet raisins. The dough was another story. Do you know how many empanada dough recipes come up when you search for it? A lot. In the end I referenced the dough recipe from girlichef.
Heather includes cream cheese in her dough, and explains that it was easy to roll out and the most tender and flaky she has ever had. I hate rolling out dough and I knew the added cream cheese would certainly make my life easier. Plus I must agree with Heather, the dough is outstanding and I’d eat it alone!
I poached chicken breasts prior to cooking the filling but shredded rotisserie chicken would work just as well.
Ingredients
For the dough:
2½ cups all-purpose flour
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into ½ tablespoons pieces
4oz cream cheese, cut into 1 tablespoon pieces
2-3 tablespoons cold water
For the filling:
½ lb skinless chicken breast, poached and shredded
½ cup California golden raisins
½ cup oil-packed sun-dried tomatoes, cut into ¼ inch dice
2 ounces goat cheese
¼ teaspoon dried time
½ teaspoon cumin powder
½ teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup chicken stock
1 egg, beaten
Instructions
For the crust:
In the bowl of your food processor, place the all-purpose flour, salt and butter and pulse until it resembles coarse meal.
Add the cream cheese and pulse 3-4 more times or until the dough is combined.
With the food processor running, dribble the water, 1 tablespoon at a time from the top. When the dough starts to come together you’ve added enough water.
Pour the dough out onto a lightly floured surface and gently knead it into a disc.
Wrap in plastic wrap and refrigerate for at least 30 minutes – dough can be made ahead of time.
For the filling:
In a saute pan over medium heat, add the shredded chicken breast, golden raisins, and sun-dried tomatoes.
Stir in the dried thyme, cumin, smoked paprika, salt and pepper and pour the chicken stock over the chicken mixture.
Cook for 15-20 minutes or until the stock has mostly evaporated. Taste and adjust seasoning as necessary.
Transfer the filling to a medium bowl and mix it with the goat cheese. The heat from the filling will melt the goat cheese and coat the chicken. Let cool slightly.
Filling the empanadas:
Pre-heat your oven to 400 degrees F. and line a baking sheet with parchment paper.
In between two pieces of lightly floured plastic wrap, roll out the dough until it is ¼ inch thick.
With a 3-4 inch ring cutter (I used a cleaned 28oz can of tomatoes) cut out circles of dough. Re-roll the scraps and continue to cut out circles.
Fill each circle with a heaping tablespoons of filling and fold the dough in half. Press firmly on the edges and seal by pressing down with the tines of a fork.
Transfer the completed empanadas to your prepared baking sheet and brush the tops and seams with the beaten egg.
Bake for 20 minutes or until the dough is golden brown.
Happy Mother’s Day! Do you have any special plans with mom today? Brunch, dinner out, or perhaps a family day at home?
My mom lives out of state, so if it wasn’t for all the Mother’s day cards gracing the Duane Reade’s I’d fear I would almost forget it nowadays. I can’t remember the last time we were actually together on Mother’s day (no guilt Mom, none at all ). However, I love my mom too much to actually forget everything she does for me despite our distance.
While I can’t be there to cook her brunch, I can cook it virtually. This year I had no idea what to make her, so I just asked! Mom, I said one day on the phone, what recipe do you want me to create for you for Mother’s day? It took her a few days, but finally she came back to me with seafood quiche. Full of shrimp, crab, and scallops this is the perfect quiche to cook up for your brunch today. I hope you like it mom, I sure did!
Now the real question is, will this guy give me a Mother’s Day gift tomorrow? All I want is the chance to sleep in!
10 tablespoons, cold unsalted butter, cut into ½ inch pieces
5-6 tablespoons cold water
For the quiche:
½lb medium shrimp, peeled and deveined, quartered
½lb Bay scallops or Dry Sea Scallops – quartered
¾ cup claw crab meat
1 large shallot, finely minced
1 tablespoon Italian parsley, finely chopped
1 cup gruyere cheese, shredded
1 cup half and half
4 large eggs
½ teaspoon salt and pepper
Instructions
For the crust:
In a medium mixing bowl, mix together the flour, sugar and salt. Using a pastry blender, two knives or your hands add the butter – 2 tablespoons at a time and blend until the mixture looks like pebbles.
Dribble in the water until the dough just comes together, make sure there are no dry patches and it easily forms into a ball. You may not need all the water.
Place on a lightly floured piece of plastic wrap, pat into a disk and refrigerate for at least 30 minutes. Dough can be made ahead of time.
Once the dough is chilled, roll the dough between two pieces of floured plastic wrap until it is ¼ inch thick and 10-11 inches in diameter.
Remove the top layer of the plastic wrap and transfer it to a 9 inch pie plate. Remove the other layer of plastic wrap and press the dough into the pie plate. With the tines of your fork, prick the dough all over.
Pre-heat your oven to 350 degrees F. and once warm par-bake the dough for 15 minutes.
For the quiche:
Increase the temperature of the oven to 375 degrees F.
In a medium bowl, mix together the quartered shrimp, scallops, crab, shallot, parsley, and gruyere cheese minus 2 tablespoons.
In a small bowl, whisk together the half and half, eggs and salt and pepper. Pour it over the seafood mixture and combine well.
Carefully pour the seafood custard into the par-baked dough and sprinkle the remaining 2 tablespoons of cheese over the top.
Bake for 30 minutes or until the top of the quiche and crust are golden brown. Let set for 5 minutes prior to serving.
Quiche will stay fresh in the refrigerator for up to 2 days.
3.1.09
Let’s not forget about all the other wonderful recipes #SundaySupper has today to celebrate our Mom.
Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet
Don’t forget to join the #SundaySupper chat on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full conference pass if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper. We hope to see you there!
You’d never think about it, but brunch and poutine actually have more in common than you’d believe. Poutine the popular Canadian dish of french fries, brown gravy and cheese curds is the ultimate I’ve been out imbibing with my friends and I need something to end my night food. Brunch happens to be quite popular the morning after and you need food to settle that I’ve had one to many last night I might be hungover stomach (holy run-on sentences batman!)
See more in common than you think, plus they are both incredibly delicious.
I took some liberties with poutine for my dish this time around, I really wanted to bridge the gap between my beloved breakfast hash and the gravy and cheese curds of poutine. If I had smoked meat at home this would have been perfection, luckily bacon does the trick!
#Brunchweek is coming to a close tomorrow, but I do hope you’ve enjoyed all the recipes in the little red kitchen this week! I could live on brunch recipes alone! After the recipe, make sure to enter the giveaway if you haven’t yet and to read about our PinChat Live tomorrow.
3 medium yukon gold or red potatoes ( I used an assortment), cut into ½ inch dice
1 large sweet potato, cut into ½ inch dice
1 green bell pepper, cut into ½ inch dice
1 medium yellow onion, cut into ½ inch dice
olive oil, salt and pepper
For the gravy:
1 tablespoon all-purpose flour
1 tablespoon unsalted butter
2 cups veal, chicken or beef stock
salt and pepper
4 slices thick cut bacon, cut into 1 inch pieces
4 large eggs, poached
8 ounces cheese curds
Instructions
Pre-heat your oven to 425 degrees F.
On a large baking sheet, toss the potatoes and green bell pepper with olive oil and season with salt and pepper.
Bake for 25-30 minutes, remove from the oven and add the diced onion stirring the mixture around so it browns evenly.
Return to the oven and bake for an additional 20-25 minutes or until the potatoes are cooked through and brown and crispy.
While the potatoes are cooking, in a small pot over medium heat, melt the butter and whisk in the flour to create a roux.
Cook for 1 minute, stirring constantly, then slowly pour in the stock while stirring at the same time to avoid any lumps.
Bring the stock to a boil, the stock should thicken up, then lower the heat to bring the stock to a simmer and reduce by half. Whisk in ½ to 1 teaspoon of black pepper (adjust according to your preference).
After the stock has reduced, stir in a pinch of salt.
Cook the sliced bacon in a frying pan over medium heat until crispy. Remove with a slotted spoon to a paper towel to drain.
To poach the eggs, bring a medium pot of water to boil with about a teaspoon of white vinegar. Crack an egg in a small bowl and using a spoon stir the water to create a vortex. Lower the egg to the surface of the water and slowly pour it in. You can use a slotted spoon to shape the egg whites around the yolk if you like.
Poach the egg for 2-3 minutes and then carefully remove with a slotted spoon. I generally poach no more than 2 eggs at a time.
To assemble, in a small dish place a bed of the hash, followed by the bacon, and then a scattering of cheese curds. Top with poached eggs and finally a healthy amount of gravy.
3.1.09
Also remember to check out what everyone else is cooking for brunch this week!
So curious about what Pinchat Live is? Well it’s exactly what it sounds like! Tomorrow (that’s May 11th) between 2-3pm EST on our Pinterest Board we will be pinning and you can go ahead and “chat” with us by commenting on the pins we put up. We’ll be asking different questions by the type of pins we put up and will also be announcing the winners of some of our prizes! There’s a google + hangout that goes along with the pinchat – I recommend just having the window open in the background. It lets you know when to refresh! Plus you can comment along with the hangout on G+.
What’s the first thought that comes to your mind when you think of Belgian Waffles? Is it the plate sized waffle topped with whipped cream, chocolate sauce and sprinkles brought to you by your local diner? What if I told you that’s not a real Belgian waffle?
Be prepared to have your mind blown and to never go back to those bland, over-sized waffles ever again.
I was first introduced to the liege waffle or more appropriately gaufres de liege sometime in 2007. It was a year prior to my wedding and my honeymoon to most wonderful place on earth, yes you guessed it, Belgium!! A new food truck had parked itself just up the block from our apartment in Park Slope – Wafels and Dinges. They were serving real Belgian waffles out of their bright yellow truck, sugar waffles where no topping was actually needed (but happily added).
Superior Belgian waffles should and can be found from a truck!
Chewy and crispy with explosions of sugar crystals on the inside thanks to the large pearl sugar used in the dough, a new love was born. I lost count how many waffles we had on that trip to Belgium, but I knew one thing pearl sugar was coming home with me so I could recreate my own waffles whenever I wanted!
We’ve been back to Brussels twice since our honeymoon and I still bring home boxes of sugar. Sure I can buy it stateside, but I feel like it’s a little more authentic when I can barely read the language on the box! I’ve tried many liege recipes but always go back to the one from my favorite cookbook Everybody Eats Well in Belgium by Ruth Van Waerebeek. I tweaked the recipe a bit this time, using less liquid and bread flour instead of all purpose. The changed brought a less chewy and more crisp interior, I wouldn’t say bad but different. Next time I might go back to all-purpose flour for my chewy interior.
Author: Susan Palmer adapted from Everybody Eats Well in Belgium
Impress all your brunch guests with real Belgian waffles, not to mention it will make your home smell amazing!
Ingredients
Batter 1:
1 package dry active yeast (2½ teaspoons)
⅓ cup warm milk (about 110 degrees)
1 cup bread flour, plus 1 tablespoon
1 tablespoon brown sugar
1 large egg, beaten
Batter 2:
9 tablespoons unsalted butter, room temperature
6 tablespoons bread flour
1 teaspoon vanilla extract
¼ teaspoon baking powder
pinch of salt
1 tablespoon white granulated sugar
½ cup pearl sugar or ¾ cup crushed sugar cubs
optional: 1 teaspoon ground cinnamon
Instructions
In a large bowl, whisk together the warm milk, brown sugar, 1 tablespoon flour and yeast. Let sit for 5 minutes or until foamy.
Stir in the remaining 1 cup of flour, plus the egg to the yeast mixture. Stir until it forms into a ball.
Cover the bowl with plastic wrap and keep in a warm, draft free space in your kitchen until the dough has doubled in size. Approximately 1 hour.
While the first batter in rising, in a medium bowl, mix together the butter, 6 tablespoons of flour, vanilla, baking powder, salt, granulated sugar, pearl sugar and cinnamon if using with a wooden spoon.
Mix well to create a paste.
Once the dough is fully risen, stir the butter/sugar paste into the dough until well combined.
Heat your waffle iron according to its directions and spray with baking spray.
Scoop the dough into the waffle iron and cook until the waffles are brown and the pearl sugar has started to caramelize.
Serve immediately with a dusting of powdered sugar and a side of fresh fruit.
Makes 5-6 waffles.
3.1.09
As #brunchweek continues, don’t forget about our giveaway – which you can read about here and enter below. Plus check out more great brunch recipes!
I’m so thrilled to be guest posting over at one of my favorite blogs today, The Little Ferraro Kitchen. From Meyer Lemon Soufflé to Beef Stew with Bacon and Rigatoni with Pork Ragu it’s hard to stay away. 
Speaking of Twitter, it’s basically how we bonded. Between our love of Julia Child, discussing our favorite NY foods (despite being a Cali girl, she has roots here), our Jewish heritage and the most important part our deep love of tomatoes. 
