In order to make waffles at home, you will require a waffle maker. Waffle makers come in all different shapes and sizes, so make sure you select one that is appropriate for your families needs.
Our waffle recipe is a dense waffle recipe. The waffles will be dense and fluffy with all of the air beaten in by your hand mixer.
Can you make waffle batter ahead of time
You can make waffle batter 1-2 days ahead of time. Store the waffle batter in the fridge prior to use.
What is the best oil to use for waffles
The best oil to use for waffles is olive oil. You can use extra virgin olive oil if you want to, but regular olive oil is the best oil to use for waffles.
Preheat your waffle maker while you are making your batter.
In a medium bowl with high sides, beat eggs with a hand mixer. Add the rest of your ingredients to your bowl and mix on low speed until the batter becomes a smooth mixture.
Feel free to spray oil or Pam onto the waffle maker if you desire. This will make cleanup later on much easier. Pour batter onto the waffle maker. Only fill it in the center, and do not overfill. The batter will spread out to the edges as you gently close the waffle maker.
Cook until the waffle becomes golden brown with crispy edges.
Life out your waffle with a fork. Put in on a plate and serve immediately.
How do you make waffles crispy?
Make your waffles crispy by cooking your waffle on a bit higher of a temperature than you normally would. Cook it until it crisps on the edges, the waffle should look golden brown.
Place all of your ingredients into a large bowl with high sides. Use a hand mixer and beat until smooth ~2-3 min.
Let your batter rest for 15 min at room temperature.
Heat your crepe pan or a large frying pan on medium heat.
Place a bit of oil in the pan and spread it around using a pastry brush.
Pour 75-80 ml of batter into the pan. You might have to use your pastry brush to gently guide the dough around the pan. Or, if you're using a frying pan, tilt the pan until the dough is covering the whole pan. The crepe will be very thin.
Cook until the crepe is a very light golden brown color. Flip the crepe and cook the other side for 2 min. It will be difficult to flip because crepes are delicate and flimsy.
Place the crepe on a plate you plan to serve it on. It's best if you don't stack your done crepes. Put them on different plates so they are easy to fill and you wont risk tearing them. Or put parchment paper in between them if you don't want to use that many plates.
Fill your crepes. You can put the sauce in the center roll them up. Or, you can layer the crepe like a an accordion and top with sauce.
In a small saucepan on low-medium heat mix together water and cornstarch.
Stir in water. The mixture should bubble and thicken within a few minutes.
Add in blueberries. Cook until the sauce thickens and is heated throughout. It can take longer to cook the sauce if the berries are frozen.
Serve immediately on crepes. Store in the fridge for up to 2-3 days.
You can make your blueberry sauce for your crepes with frozen or fresh blueberries. If you use frozen blueberries, the sauce can take a bit longer to cook. Be patient, your sauce will thicken up in about 10-15 minutes.
What is the difference between a pancake and a crepe?
A pancake using leavening agents to make it puff up. Pancakes are quite a dense food to eat, therefore they are fairly filling. Crepes do not use any leavening agents. The batter is very thin, unlike pancake batter which is a thick batter. Crepes are thin after they are cooked, making them not very filling. They are not a very sweet food, so you can top them with just about anything. There are savory or sweet crepes, whereas for pancakes there are only sweet toppings for them.
What do crepes taste like?
Crepes taste like a neutral food, there isn’t that much flavor to them, other than a hint of egg flavor. The flavor for a crepe comes from the sauce it’s served with. You can serve crepes with countless sauces like hazelnut spread, chocolate sauce, strawberry sauce, etc.
Mini lemon tarts have a buttery and flakey crust, and a citrusy lemon center filling.
Pie crust is an excellent substitute of tart crust because it’s buttery and flakey.
Tart crust is more like a shortbread cookie, it’s harder, and doesn’t melt in your mouth like pie crust does. We will be using Pâte Sucrée as our pie crust dough for our tarts.
What is Pâte Sucrée
Pâte Sucrée is sweet French pastry crust which is traditionally used for tarts.
Pâte Sucrée is a bit different than regular pie crust because you have to chill it once to let it rest before rolling, and then again after you have put your dough in your pan just before baking it.
Pâte Sucrée is much more stable as a tart crust because it’s less likely to shrink and become deformed as it bakes. It’s much more reliable and keeps it shape as best it can while baking.
The trick is to push the pastry into the pan to make it “enfoncer”. This means to push the dough into the sides of the pan as much as you can, and make the pastry as even as you can without getting it too thin.
How to make mini lemon tarts with pie crust
Fill your mini lemon tarts made with pie crust using lemon cream. Lemon cream is much more fuller, and less tart than using lemon curd. Lemon cream is made by making custard, and then adding cubes of butter at the end for that delicious lemon cream flavor.
Once the mini lemon tarts have been set, add a couple of raspberries on top. Face the raspberries to the base of the raspberry sits on the lemon cream, and the tip of the raspberry is facing upwards.
Add a touch of piped white chocolate ganache to the top of the tart over the raspberries. Keep your white chocolate ganache tart with raspberries in the fridge for up to 3 days.
How to make tart filling
Tart filling is made by making custard.
You can fill tarts with any type of custard you like. F
or our mini lemon tarts with raspberries and white chocolate ganache, we are making lemon cream.
To make lemon cream, first prepare the lemon zest, sugar, lemon juice and whisk in the eggs.
Heat this over a double boiler until it’s thick frothy, continuously whisking the entire time to prevent the eggs from cooking.
Once it’s finished cooking, strain out the lemon zest and chill for a few hours before using this to fill your mini lemon tarts made with pie crust.
Make your white chocolate ganache. Store it in the fridge until you’re ready to use it.
Make and bake your pie crust into mini tarts.
Let them cool to room temperature. If you’re wanting the tarts to stay good for a few days, brush the crust with melted white chocolate and let the chocolate solidify.
Make your lemon cream and pipe into the mini tarts.
Chill for about 15-20 minutes.
Add a couple of fresh raspberries on top of your mini lemon tarts.
Pipe a little white chocolate ganache on top of the raspberries.
Store your mini tarts in the fridge until you’re ready to serve them.
Sift flour, icing sugar and almond flour. Measure out the required amounts into a stand mixer bowl. Add salt.
Using the paddle attachment for your stand mixer, add the butter and mix on low until the mixture becomes a bit grainy.
Add the egg and vanilla extract and continue mixing. Stop when the dough is just barely combined.
Finish the dough by combining the remaining dry ingredients left in the bowl on the counter with your hands. Make 2 dough balls and cover them in plastic wrap. Chill for 2-3 hours.
Roll out the dough on a floured surface until it's 1/4'' in thickness. Grease your 8'' tart pans with butter. Place your rollout dough on the tart pan. Press the dough into the tart pan to make sure its secure. Cut the excess dough using a sharp knife. Place the dough in the fridge for 15 min. Pierce the dough with a fork, not all of the way through the dough. Make several fork dents in the dough. Preheat your oven to 375 degrees F.
Bake your tart for 18 min. If you're making mini tarts, bake for 8-12 min. Remove and let cool. Brush the tart with melted white chocolate and let the chocolate solidify before filling your tart with the filling. This will prevent the tart shell from become soggy.
Place lemon zest and sugar in a bowl and rub the 2 together to release the lemon flavor. Whisk in your eggs and lemon juice.
Place mixture into a double boiler and cook on low. The mixture will become thick as you whisk it throughout the entire cooking process. Once it has thickened and becomes darker cook it for another 5 solid minutes. Whisk the mixture continuously.
Strain the lemon zest out of the lemon cream by using a strainer or colander. Push the cream mixture through the strainer using the back of a spoon or a spatula.
Whisk in cubed butter and mix until smooth.
Cover and chill for 3-4 hours in the fridge.
Remove the mixture from the fridge and mix it until it's softened up and smooth. Fill the tart shell with the lemon cream and chill it for 45 min. It's ready to serve, or store it in the fridge for up to 3 days.
Step by step guide to making white chocolate ganache filling for macarons.
Prep Time1 minutemin
Active Time5 minutesmins
Chilling time1 hourhr
Total Time1 hourhr6 minutesmins
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60macarons
Materials
100gheavy cream
180gwhite chocolate wafers
Instructions
Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
Measure your white chocolate wafers into a heat proof bowl.
Pour the hot cream over the white chocolate wafers.
Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
Let the white chocolate ganache sit until it's fully cooled to room temperature.
Place the white chocolate ganache into the fridge until it's chilled (1 hour).
Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.
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No bake lemon tart recipe is made with a pie crust recipe for the tart shell, and lemon cream for the filling.
We use lemon cream which is a bit less tart, and it’s more creamy because of the added butter to the custard mixture at the end. You’ll love the luxcious lemon flavor.
Sift flour, icing sugar and almond flour. Measure out the required amounts into a stand mixer bowl. Add salt.
Using the paddle attachment for your stand mixer, add the butter and mix on low until the mixture becomes a bit grainy.
Add the egg and vanilla extract and continue mixing. Stop when the dough is just barely combined.
Finish the dough by combining the remaining dry ingredients left in the bowl on the counter with your hands. Make 2 dough balls and cover them in plastic wrap. Chill for 2-3 hours.
Roll out the dough on a floured surface until it's 1/4'' in thickness. Grease your 8'' tart pans with butter. Place your rollout dough on the tart pan. Press the dough into the tart pan to make sure its secure. Cut the excess dough using a sharp knife. Place the dough in the fridge for 15 min. Pierce the dough with a fork, not all of the way through the dough. Make several fork dents in the dough. Preheat your oven to 375 degrees F.
Bake your tart for 18 min. If you're making mini tarts, bake for 8-12 min. Remove and let cool. Brush the tart with melted white chocolate and let the chocolate solidify before filling your tart with the filling. This will prevent the tart shell from become soggy.
Place lemon zest and sugar in a bowl and rub the 2 together to release the lemon flavor. Whisk in your eggs and lemon juice.
Place mixture into a double boiler and cook on low. The mixture will become thick as you whisk it throughout the entire cooking process. Once it has thickened and becomes darker cook it for another 5 solid minutes. Whisk the mixture continuously.
Strain the lemon zest out of the lemon cream by using a strainer or colander. Push the cream mixture through the strainer using the back of a spoon or a spatula.
Whisk in cubed butter and mix until smooth.
Cover and chill for 3-4 hours in the fridge.
Remove the mixture from the fridge and mix it until it's softened up and smooth. Fill the tart shell with the lemon cream and chill it for 45 min. It's ready to serve, or store it in the fridge for up to 3 days.
How to make sure your tart won’t become soggy?
Melt white chocolate and brush the surface of your tart with it. Cover as much of the sides and the bottom as you can. Chill the chocolate in the fridge until it solidifies. Fill your tart once it’s solid.
melted white chocolatebrushed white chocolate on tart shell
If you would like to prepare meals ahead for seniors, they can take these meals out of the fridge and serve them chilled, without having to bake anything or use the stove.
Pasta salad
Chicken wrap
Vietnamese wrap
Potato salad
Knowing that your aging parents or grandparents have healthy meals to fill their fridge will give you peace of mind when you can’t be with them. Make sure they have a couple of meals at all times so they have some variety to choose from. No one wants to eat the same meal repeatedly day after day. You might find it easier to prepare large meals like these for your family, and the seniors in your life. Try to make it as easy as you can on yourself, as adding cooking for other family members can take a toll. Allocate time to prep, cook, and deliver your meals for yourself each week so you don’t feel pressed for time. The seniors in your life will be so grateful for all of the help they receive from their family.
Pizza sauce is a sweetened tomato sauce flavored with garlic, oregano and fresh basil leaves.
Pizza sauce is usually made with crushed tomatoes or whole tomatoes to make the base of the sauce.
Typically you don’t need to make pizza sauce with tomato paste because it’s not necessary. The crushed tomatoes or whole tomatoes will give the pizza sauce all the flavor it needs, in combination with the herbs.
What is the pizza sauce made of
Crushed tomatoes/whole tomatoes
Fresh basil
Minced garlic
Sugar
Oregano
Onion
Olive oil
Butter
Other uses for pizza sauce
Dipping sauce for garlic sticks
Dipping sauce for bread
Pizza pinwheels
Breadmaker pizza pretzels
Pizza bites
Pepperoni pizza pinwheels
Are pizza and marinara sauce the same
Pizza and marinara sauce are similar, but not the same. Pizza sauce and marinara sauce are both made with whole tomatoes. Marinara sauce is pasta sauce, which typically has tomato paste in it, along with diced onions, and possibly other vegetables to make it the base of a meal. Pizza sauce has onions infused with it, and usually has fresh basil cooked in it, unlike marinara sauce.
What is the tomato sauce on pizza called
In North America it’s called pizza sauce, or tomato-garlic sauce. In Italy, they call it marinara sauce. In North America they call pasta sauce marinara sauce. So it really depends on which area you live when deciding what to call pizza sauce.
What can I add to marinara sauce for pizza
You can add fresh basil, olive oil, butter, sugar, minced garlic, and oregano to marinara sauce to make pizza sauce.
What is the best melting cheese for pizza
The best melting cheese for pizza is mozzarella cheese. Mozzarella cheese is creamy, thick, easy on the mouth, and has a squishy texture. The texture makes it stringy when it melts. This is due to how it’s manufactured. Mozzarella cheese is kneaded and stretched when it’s processed. That’s why you get strings of cheese coming off of your pizza when you take a slice off of your pizza. It melts effortlessly when it’s baked on top of pizza in a clay oven.
In Italy they use fresh mozzarella for their best cheese on top of a pizza. You don’t need as much fresh mozzarella on top of a pizza as regular mozzarella.
What’s the difference between fresh mozzarella and regular mozzarella
Regular mozzarella cheese has had the majority of its moisture removed so it’s considered a low moisture cheese. Regular mozzarella cheese is dried longer, and contains more salt. It has a rubbery feel to it, and easily browns and crisps up when cooked on a pizza in a hot oven.
Fresh mozzarella is purchased with water or brine surrounding the cheese to keep the moisture content high within the cheese. Since it’s only good for about a week after production, it’s best used as soon as you purchase it. It can be vacuumed sealed and will stay good for a bit longer. The high moisture content in fresh mozzarella means that it melts and spreads, but typically does not brown. It’s consistency is much softer and can easily be squished between your fingers, unlike regular mozzarella.
How do you thicken marinara sauce for pizza
Thicken marinara sauce by adding fresh basil, minced garlic, oregano, sugar, olive oil, and butter to make pizza sauce.
What cheese do Italians use for pizza
Italians use fresh mozzarella for their pizza.
What makes Italian pizza different
Italian pizza is different from American pizza because they use fresh mozzarella, olive oil on their pizza crust, and bake it in a wooden fire oven. The crust is much thinner in Italian pizza, so thin that you typically have to eat it with a fork and knife. If you go to Naples, they are famous for their pizza without pizza sauce. They use olive oil instead of pizza sauce.
Step by step guide how to make pizza sauce without using tomato paste
Prep Time15 minutesmins
Active Time1 hourhr15 minutesmins
Total Time1 hourhr30 minutesmins
Course: condiment
Keyword: sauce
Yield: 2cups
Materials
128 ouncecan whole peeled tomatoes
1tbspolive oilextra virgin
1tbspbutterunsalted
2garlic clovesminced
1tsporeganodried
pinchred pepper flakes
to tastesalt
handfulfresh basilseparate into leaves and stems
1medium onioncut in half
1tspsugar
1/4tsppepper
Instructions
Place olive oil and butter in a large saucepan over low-medium heat. Add in 2 cloves of minced garlic and sauté for a couple of minutes until fragrant.
Add oregano, pepper, salt, and a pinch of red pepper flakes. Place the whole can of tomatoes and juice into a large bowl. Use a pastry blender to crush the tomatoes into a bit smaller pieces. Add crushed tomatoes to the saucepan. Separate the basil leaves from the stems. Add 3-4 stems of fresh basil, mix together and cook for 3-4 min.
Add sugar to the saucepan. Cut the onion in half leaving the root in tact. Peel the outer layer off of the onion and discard. Place the peeled 1/2 onions face down in the sauce and cook for 45 min on low.
Cut basil leaves into strips. Add the basil leaves after 45 min and cook for 5-15 min. They can turn bitter if you cook them for too long, so best to cook them for as little time as possible. Fresh basil will wilt and combine in the sauce easily using a wooden spoon to press them into the sauce.
Remove onions and basil stems from the sauce using a strainer and discard. Blend the pizza sauce with a blender until smooth.
Baking perfect sugar cookies is something that takes awhile to perfect. The key to baking perfect sugar cookies is:
rolling out your dough with no imperfections or cracks
chilling your dough – this will make it very easy to use cookie cutters, so your dough will keep it’s shape
baking your cookies until they just start turning light brown on the very edges. Do not overbake or they will be too brown and taste overdone
cooling your cookies fully before decorating
What is the difference between royal icing and regular icing?
Royal icing uses egg whites and icing sugar. This creates a stiff icing. You can thin it out a little using a tiny bit of water. After you have colored your icings, you can flood your cookies using the thin icing. Next, you can decorate your cookies once your flooded icing is dry. Use your stiffer icing and create designs on your cookies. Royal icing is different than regular icing in that it will set and become dry. This makes your cookies stackable, and will not be smudged once they are dry. Regular icing is usually buttercream icing. It is made using butter/shortening, vanilla, milk, and icing sugar. It has a bit of a different makeup, so it tastes a bit sweeter than royal icing. Regular icing is different than royal icing in that it will not dry. It remains a wet icing. But, it’s very easy to decorate using piping tips and will create beautiful designs. It’s a sweeter icing that some people prefer over royal icing.
How do you make cookies with royal icing?
Make cookies with royal icing by first preparing your cookies. You’ll want to bake sugar cookies, as they are able to be decorated easily, and you can cut them into different shapes. Let the cookies cool ~20 min. Floor your cookies first, then let them dry for a few hours, or overnight. Then continue decorating your cookies using different colored icing. Once your cookies are fully decorated, let them dry for a couple of hours. Then you can stack them nicely in an airtight container. They will stay good for about 5 days at room temperature, or up to 2 weeks in the fridge.
How do you get good at decorating cookies?
You get good at decorating cookies by practicing your piping skills. Once you’ve made royal icing and have mastered how to flood your cookie, start experimenting with different piping tips. Watch videos to perfect your technique. Try making a goal for yourself to master 1 tip for every batch of cookies. You’ll get the hang of it in no time!
How do you decorate cookies after baking?
Decorate cookies after baking by letting them cool to room temperature. Prepare your icing during this time by making either buttercream icing, or royal icing. Color your icing using gel coloring or liquid food coloring. Once your cookies are cooled, you can start decorating them. If you’re using buttercream icing, you’re ready to start piping your designs onto your cookie. Add your sprinkles/adornments at the end of decorating. If you’re using royal icing, flood your cookie first, add any adornments/sprinkles then let it dry. Finish decorating your cookie using different colors and designs. Let them fully dry before stacking them together. Store in an airtight container. Buttercream iced cookies should be eaten within a few days. Royal iced cookies can be stored for up to 5 days at room temperature.
What is the easiest way to decorate cookies?
The easiest way to decorate cookies is by putting sprinkles on the cookies right after they come out of the oven. As the cookies cool, the sprinkles will adhere to the cookie. Alternatively, you can flood your cookie with royal icing, then add sprinkles right after you’ve flooded it. Let the cookie dry and they’re ready to be packed away for safe keeping.
How do you ice sugar cookies for beginners?
We recommend making buttercream icing for beginners. Icing sugar cookies as a beginner is a steep learning curve. If you get frustrated, you can easily use a knife to put the icing on the cookie. Start by learning how to use piping tips by watching videos. Try out 2-3 tips to see if you can improve your skills. Once you get better at piping buttercream, you can learn how to decorate cookies using royal icing. It will be another learning curve when you use royal icing. From learning how thin to make your icing for flooding, to having colors blend together if they’re piped too quickly, you’ll take awhile to feel comfortable decorating sugar cookies.
Step by step guide how to bake perfect sugar cookies
Prep Time3 hourshrs30 minutesmins
Active Time36 minutesmins
Total Time4 hourshrs6 minutesmins
Course: Dessert
Keyword: cookies
Yield: 30cookies
Materials
2 1/4cupsall-purpose flour
1/2tspbaking powder
1/4tspsalt
3/4cupunsalted butterroom temperature
3/4cupsugargranulated
1egg
2tspvanilla extract
Instructions
Cream butter and sugar together using a stand mixer on high speed for a couple of minutes until fluffy.
Add the egg to your mixture and cream together for 30 seconds. Add vanilla and mix again until fully combined. Scrape the slides of the bowl using a spatula to have the mixture fully homogenized.
In a large bowl, combine flour, baking powder and salt and mix together.
Slowly add your dry ingredient bowl to your creamed mixture. Have your mixer on low speed when you're combining them together.
Check your dough to see how it feels. If it's sticking to your hands add a bit more flour to the dough – 1 tbsp.
Separate your dough in half. Roll out your dough by flouring the surface of a silicone mat. Flour your rolling pin lightly. Place your dough on top of the floured silicone mat and roll it to 1/4" thickness. Make sure there are no imperfections on the top of your dough. Roll it out so it looks even, with no cracks through it. Repeat with the other dough half.
Place plastic wrap on top of the dough and put in the fridge for 1-2 hours. You can keep the dough in the fridge for up to 2 days before baking.
Remove the dough from the fridge and use cookie cutters to cut the dough into cookies. Once you've used your dough to create your first batch of cookies, reroll the dough out to use up the remaining dough to make more cookies. Place the cookies on an aluminum baking sheet lined with parchment paper or a silicone baking mat. No greasing needed.
Bake cookies for 11-12 min at 350°F. Your cookies will be finished baking when the edges start turning light brown. Do not overbake. The whole cookie will turn brown if they are overdone. Let the cookies cool for a few min on the baking sheet. Then transfer the cookies to finish cooling on a wire rack ~20 min.
Decorate your cookies using royal icing or buttercream icing.
Select a bread that’s fresh, fluffy, bounces back easily, and isn’t too dense.
How to serve your bread for dipping?
Serve your bread on a large platter. Cut your bread into bite sized pieces that are 1-2” long. People will be less likely to double dip if you cut the bread into small pieces. You could also put toothpicks into the bite sized pieces for easy dipping if your sauce isn’t too thick. This will work well for thin sauces or oil based sauces.
What kind of olive oil is best for dipping bread with?
The best olive oil for dipping bread with is extra virgin olive oil. It’s unrefined, making it the best possible olive oil you can use. It has low levels of oleic acid, making it much less acidic than regular olive oil. Since it’s less acidic, it’s easier on the mouth making it smooth and tasty to eat.
Make mini meatballs for your crostinis. Then top the crostini with a bit of tomato sauce, and place your mini meatball on top of it.
Serve them immediately, your guests will love to eat them warm.
12 Guacamole Crostini Cracker Recipe Ideas
Guacamole crostini crackers are one of the most popular appetizers you can make your guests.
Make your guacamole, and smear on the crostini using the back of a spoon. You can top the guacamole crostini with:
Cajun shrimp
Pistachios, fresh cilantro
Pineapple pieces
Salami
Caramelized mushrooms and fresh oregano leaves
Sliced radishes
Feta cheese and diced tomatoes
Halved cherry tomatoes
Smoked salmon
Fresh mozzarella
Prosciutto
Pomegranate seeds
If you don’t have the exact ingredients listed above, try mixing them up with your own flavors using different jellies, jams, cheeses, meat, and herbs.
You can come with a ton of different recipes on your own like you might love!
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