Liege Waffles ~ HOT OFF THE PRESS

Carmen of Baking is my Zen makes Liege Waffles

Waffles, as we know it in the states, is generally a breakfast food. It’s a different twist to the pancake. But, waffles from Belgium are a different thing totally. First, it involves premeditation. Namely, it uses yeast in its dough. Which means, you’ll need to plan ahead if you want to enjoy liege waffles. Since it uses yeast in the dough, it will need some extended prep time.

Belgium’s sweet delight…Liege Waffles…are soft and chewy.

Listen to how the word ‘Liege’ is pronounced here. Sounds cool, doesn’t it?

“The Liège waffle (from the city of Liège, in eastern Belgium) is a richer, denser, sweeter, and chewier waffle. Invented by the chef of the prince-bishop of Liège in the 18th century as an adaptation of brioche bread dough, it features chunks of pearl sugar, which caramelizes on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and is prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.”

Pearl sugar is THE STAR that makes the Liege waffle sparkle.

The hot caramelized sugar scattered throughout the hot waffle is the key to its splendor. You can top the waffle with additions, such as fruit and whip cream.

Here, I’ve split the liege waffle I made in half. You can see the pearls of sugar throughout. Yummy for your tummy!

If you’re in New York, stop by the Wafels and Dinges Truck for liege waffles.

Their location varies, so check their twitter and website:

Twitter (@waffletruck)

and website (waflesanddinges.com)

VENDY AWARDS - 2009

Belgian waffle vendor Thomas De Geest wins the year 2009 Vendy Award in the desserts category

The Vendy Awards is one of New York City’s food events.

Thomas DeGeest (owner of Waffles & Dinges), used to work as a consultant for IBM.
He started selling Belgian waffles in the streets of New York.

Thomas sells Belgian waffles with all types of dinges and toppings.
He sells Belgian waffles warm and cold, sweet and savory.

WAFFLE MANIA – Thomas DeGeest in a
“Throwdown” with Bobby Flay.

Don’t know what Dinges is? Watch the video to find out.

MY VISIT to Wafels and Dinges ~ South Street Seaport – New York City

I stopped by the "Bierbeek" cart located on the corner of Fulton and Front Street in New York City’s South Street Seaport area. I enjoyed my warm liege waffle with just a sprinkling of confectioner’s sugar.

The pearl sugar is what makes this a special treat.

“The "Bierbeek" cart was named after the Belgian village where Thomas, the waffle-guy, grew up. Translated from Flemish to English, it means "Beer-Creek". The name came about in the times of Emperor Charles the Great. He was called in to bring some order into the local pub, where the "after-mess" drinking sessions of the local farmers were getting a little out of hand. So he came in and ordered all beer barrels to be poured out into the local creek behind the pub. Hence, the name.”

MY VISIT to Rockn’ Joe in Westfield, New Jersey ~ Liege Waffles sold here!

If you’re in New Jersey, try Thomas DeGeest’s liege waffles at Rockn’ Joe in Westfield.

The cafe has been serving Thomas DeGeest’s liege waffles for over two years. I stopped by to try the liege waffles. I tried it with just a sprinkling of confectioners’ sugar. It is chewy, dense and sugary. Totally awesome! The pearl sugar is the key to the sweetness in the waffle.

Check out an article about Rockin’ Joe and a “Throwdown” with Bobby Flay.

Rockn’ Joe Belgian Waffles "Throw Down" Bobby Flay

Now it’s recipe time…

Did you know you can make your own pearl sugar?

Here’s how…check out this v i d e o.

I used a liege waffle recipe located on http://www.squidoo.com/the-best-waffles-ever.

 

Liege Waffles ~ HOT off the Press

Adapted by Carmen of Baking is my Zen

1 (1/4 ounce) package active dry yeast
1/3 cup lukewarm water (about 105 degrees Fahrenheit - too hot will kill the yeast)
1 1/2 tablespoons granulated white sugar
1/8 teaspoon salt
2 cups flour
3 eggs
1 cup melted butter
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 cup pearl sugar* (I used LARS brand-which also has a recipe on the back of the box)

DIRECTIONS:

1.      Mix the yeast, water (about 105 degrees F), sugar and salt in a bowl.

2.      Allow to ferment for 15 minutes.

3.      Place the flour in a separate large mixing bowl and make a well in the center.

4.      Pour the yeast mixture into the flour and mix (using paddle attachment) until blended on medium speed.

5.      To the batter, add eggs (one at a time), and mix well.

6.      Add in the melted butter, vanilla and cinnamon.

7.      The batter will be thick and sticky.

8.      Wrap batter with plastic wrap.

9.      Place a towel over bowl. Allow the dough to rest (free from drafts) in the bowl until it doubles in volume. (Approximately 30 minutes or more)

10.  Once dough has doubled, remove towel and plastic wrap.

11.  Gently fold in the pearl sugar.

12.  Allow dough to rest for 15 minutes.

13.  Meanwhile, heat the waffle iron.

I used level 3 to 4 on my Villaware waffle iron.

Note: If the ball of dough is too large, it will ooze out of the waffle maker. Test a few to see the size that works best for your machine.

14.  Spoon small balls of dough (about 2 inches approx) into the center of the waffle iron squares.

15.  Close the waffle iron lid.

16.  Waffles will cook in 3 to 5 minutes.

17.  Remove and place on rack or plate.

18.  Repeat process until all dough is cooked.

19.  Best served warm.

Serving suggestions:

• Eat unadorned…just plain and simple.
• Sprinkle with confectioners’ sugar.
• Add a dollop of whip cream, add fresh berries and sprinkle with cinnamon.
  

Recipe Photo Tutorial

Liege Waffles ~ HOT off the Press

Adapted by Carmen of Baking is my Zen

DIRECTIONS:

Mix the yeast, water (about 105 degrees F), sugar and salt in a bowl.

Allow to ferment for 15 minutes.

Place the flour in a separate large mixing bowl and make a well in the center.

Pour the yeast mixture into the flour and mix (using paddle attachment) until blended on medium speed.

To the batter, add eggs (one at a time), and mix well.

Add in the melted butter, vanilla and cinnamon.

The batter will be thick and sticky.

Wrap batter with plastic wrap.

Place a towel over bowl.

Allow the dough to rest (free from drafts) in the bowl until it doubles in volume.

(Approximately 30 minutes or more)

Once dough has doubled, remove towel and plastic wrap.

Gently fold in the pearl sugar.

Allow dough to rest for 15 minutes.

Meanwhile, heat the waffle iron.

I used level 3 to 4 on my Villaware waffle iron.

Note: If the ball of dough is too large, it will ooze out of the waffle maker.

Test a few to see the size that works best for your machine.

Spoon small balls of dough (about 2 inches approx) into the center of the waffle iron squares.

Close the waffle iron lid.

Waffles will cook in 3 to 5 minutes.

Remove and place on rack or plate.

Repeat process until all dough is cooked.

Best served warm.

Serving suggestions:

·        Eat unadorned…just plain and simple.

·        Sprinkle with confectioners’ sugar.

·        Add a dollop of whip cream, add fresh berries and sprinkle with cinnamon.

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

There is nothing like a dream to create the future. Victor Hugo

PUMPKIN LOVE ~ Pumpkin Gooey Butter Cakes

Hi, it's Carmen...welcome to my blog, Baking is my Zen.

Today's post is about

PUMPKIN LOVE ~ Food Bloggers Share Recipes

Thoughts of pumpkins bring to mind thoughts of pumkin desserts for the Thanksgiving Holiday.

Thanksgiving is a time to celebrate with family and friends…to be grateful for one another; our material blessings, and our freedom. It is a time to give thanks to God for all our blessings.

A little History of the Thanksgiving Holiday (Video)

"In 1621, the Plymouth colonists and Wampanoag Indians shared an autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in the colonies. For more than two centuries, days of thanksgiving were celebrated by individual colonies and states. It wasn't until 1863, in the midst of the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day to be held each November."

In the United States, Thanksgiving is observed and celebrated on the fourth Thursday in November. This year, Thanksgiving Day falls on November 25, 2010.

By the way... are you a food blogger? Do you own a flickr account?

If so, I invite you to add your dessert recipe photos from your blog to my flickr group called

Food Bloggers ~ DESSERT LOVE

Today, a  few fellow bloggers and I share
with you pumpkin desserts  that you can prepare for your families this Thanksgiving.

I want to say ‘Thank You’ to all the bloggers (names listed alphabetically) who have collaborated
together with me to make this post possible for you!

It was fun collaborating with all of you.
Thanks for being supportive my dear blogger friends!

Thank you,

Bonnie

Gloria

Jen

Rebecca

Below, you’ll find FIVE food blogger pumpkin dessert recipes.
Click on their blog name to view recipes.

Carmen of Baking is my Zen

Pumpkin Gooey Butter Cakes

After making fat-free desserts one Thanksgiving, everyone in my family missed the Pumpkin Gooey Butter Cakes. It is now a ‘must’ that I bake this cake for Thanksgiving.

Bonnie of Sweet Life
Pumpkin Pie Tamales

Why should tamales be limited to only dinner...why not dessert?

Gloria of The Ginger Snap Girl
Pumpkin Pots de Creme with Candied Spicy Pecans

Pumpkin rocks! Need I say more?

Jen of NJEpicurean

Creamy Pumpkin Custard with Rum-Raisin Compote

I was sold at the description of this pumpkin dessert - " the texture is somewhere between a creme brulee and a light and airy cheesecake."

Rebecca of Beurrista

Pumpkin Whoopie Pies

Remembrances of a fun weekend getaway with college girlfriends.

~     ~     ~     ~     ~     ~

My recipe is by Paula Deen of The Food Network called Pumpkin Gooey Butter Cakes.

This dessert is so simple, your kids can make it.

This dessert was one that I was not so thrilled about making because it uses a cake mix.
I prefer to bake from scratch.

However, I don’t know what circumstances propelled me to make this for Thanksgiving, but I’m glad I did.

The cake tasted great and was well received by my family.

Pumpkin Gooey Butter Cakes
By Paula Deen
Slightly adapted by Carmen of Baking is my Zen

Cook Time: 50 minutes
Level: Easy
Yield: 6-8 servings

INGREDIENTS

CAKE
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

FILLING
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs (room temperature)
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg (I use pumpkin pie spice instead)

TOPPING
Whip Cream (store bought or freshly made)
Ground Cinnamon


DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit.

To make the bottom layer of the cake:
Combine the cake mix, egg, and melted butter and mix well using a mixer.

The texture at this point resembles cookie dough.

Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
(I add parchment paper for easy removal from pan).

To make the filling:
In a large bowl, beat the cream cheese and pumpkin until smooth.

Add the eggs, vanilla, and melted butter, and beat together.

Sift the powdered sugar. (to remove any lumps in the sugar-if any)

Add the powdered sugar, cinnamon, nutmeg (OR pumpkin pie spice), and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.

Make sure not to overbake as the center should be a little gooey.

Cutting the cooled Cake:

After cake has cooled for 20-30 minutes, cut into squares.

Remove squares from pan and onto a plate.

Add a dollop of whipped cream on each square.

Sprinkle lightly with ground cinnamon.

Serve.

NOTE:  Best when baked the day it is served, but can be made the day before.
Cake does not need refrigeration.

Pumpkin Gooey Butter Cakes

Recipe Photo Tutorial

By Carmen of Baking is my Zen

Preheat oven to 350 degrees Fahrenheit.

To make the bottom layer of the cake:

Combine the cake mix (sifted), egg, and melted butter and mix well using a mixer.

The texture at this point resembles cookie dough.

Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

I add parchment paper for easy removal.

To make the filling:

In a large bowl, beat the cream cheese and pumpkin until smooth.

Add the eggs, vanilla, and melted butter, and beat together.

Add the (sifted) powdered sugar, cinnamon, nutmeg (OR pumpkin pie spice), and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.

Make sure not to overbake as the center should be a little gooey.

Cutting the cooled Cake:

After cake has cooled for 20-30 minutes, cut into squares.

Add a dollop of whipped cream on each square.

Sprinkle lightly with ground cinnamon.

Serve.

NOTE: Best when baked the day it is served, but can be made the day before.

Cake does not need refrigeration.

Enjoy your time in the kitchen baking fabulous desserts for your family this Thanksgiving!

Peace in baking,

Carmen
Baking is my Zen…sweet nibbles for the soul

ANGELS walk among us-on earth we call them FRIENDS