Here’s a different twist on a traditional layered birthday cake, I made it using 4 round Belgian waffles. It’s kid-friendly to assemble! For this one, I chose a special Belgian Waffle recipe that is tasty just on its own. I added maple syrup in-between layers to keep the waffles moist. To finish off I iced the “cake” with chocolate ganache and decorated with mini candy-coated chocolate bits.
Here’s all the layers of waffles after brushing maple syrup in between layers and adding ganache on the cake sides.
Here’s a picture of the waffle cake of what was left from a birthday party.
The trick to making light waffles is to add whipped egg whites to incorporate air into the batter.
Freeze the waffles ahead to save time. Adding the maple syrup to a thawed waffle will help keep the moistness of the waffles.
Use a serrated knife or bread knife to slice the cake.
½ cups heavy cream
12 oz semi-sweet chopped chocolate (or 50-60% cocoa)
Scald the cream.
Take off heat.
Add chocolate. Let it sit for 2 minutes.
Mix. until well blended.
For frosting cake: Leave at room temperature overnight
What to do with bucketful of blueberries after picking fresh from the farm? A quick and easy dessert with puff pastry and fresh blueberries. This dessert was inspired from this Blueberry Tart recipe. Mine turned out smaller but the taste is wonderfully light and sweet with a bit of tanginess from the cream cheese and lemon.
I suggest you follow the recipe from the source. With the smaller puff pastry, I adjusted the cream filling proportionately.
It’s blueberry season! No matter what time of year, this quick and easy blueberry muffins are a great snack or breakfast on-the-go alternative. You can make these blurry muffins using fresh or frozen blueberries. Super simple to make with only one bowl and a 2-cup measuring cup to use and no electric mixer required! What could be simpler?
Blueberry Muffin Recipe
Mix together in one bowl all the dry ingredients
1 1/4 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup oat flour
2 tablespoons ground flax seed
1/2 cup brown sugar (you can use white sugar if you don’t have any brown sugar)
1/2 teaspoon salt (prefer Himalayan pink salt for added minerals)
2 teaspoon baking powder
Mix together in a 2-cup glass measuring cup:
1 egg, beaten (crack the egg into the cup and beat with a fork)
1/3 cup olive oil (grape seed oil)
1 tablespoon molasses (Tip: coat the measuring spoon with oil before measuring molasses and the molasses will easily slide off)
Milk – pour enough milk to the 1 1/2 cup mark on the measuring cup
Pour the wet ingredients to the dry ingredients. Mix until just blended (do not over mix).
Fold in 1 1/4 cup frozen or fresh blueberries.
Use an ice cream scooper to spoon into silicon muffin cups or liners.
Yield: Approximately 16 regular size muffins
Substitutions for a healthier muffin:
white flour = whole wheat, oat flour, flax seed
white sugar = molasses for added nutrition, reduce sugar by 1/4 cup
Himalayan salt = for adding more minerals
Moist muffin with plump blueberries. These muffins have a great texture with minimal mixing of the batter. It can easily be frozen after baking. It’s great with a little dab of butter while still hot or pair it with a slice of cheddar cheese for a satisfying snack.
If you ‘re like me, I like to make our own baked treats at home but sometimes I don’t want to make everything from scratch. This is a shortcut to making delicious monkey bread using a bread machine for the dough and finishing it off in the conventional oven. I’ve reduced the amount of the caramel sauce by half as I find it is just enough sweetness and buttery richness with half the sugar and fat. The result is a pull-apart bread with evenly distributed caramel/cinnamon goodness as an afternoon treat or dessert.
Here’s a step-by-step on how to make it. The recipe follows below.
Prepare the dough as per your bread machines instructions. Use the dough only setting.
Prepare the caramel sauce (with raisins) and set aside.
Once the bread dough is ready, knead a few more times on a clean floured surface and divide into 4 balls. Make into logs and cut into 12 pieces to make approximately 48 pieces of dough.
Dip each small ball of dough in the caramel sauce and layer in a bunt pan. Add the nuts (optional) in between layers. Remember to use oil spray on the inside of the bunt pan. Repeat until all balls of dough are in the bunt pan.
Cover the filled bundt pan and let the dough rise for approximately 20 minutes or until the dough rises to the top level of the bunt pan.
Bake in a 375 degree oven for 20 to 25 minutes.
While still hot, using oven mitts, carefully put a plate on top of the bundt pan and invert the bundt pan. The monkey bread should easily slide off on to the plate.
For the dough
2 teaspoons active dry yeast
3 cups of all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 cup sugar
2 tablespoons olive oil
For caramel sauce
1 cup butter
1 cup packed brown sugar
1 cup raisins
1/2 cup pecans or walnuts
Healthy options and tips
Flour substitute I substitute up to 3/4 of the white flour to a combination of 1/4 cup oat flour, flaxseed flour (2 tbsp), and whole wheat