Breakfast can be a hurried affair hastily thrown together, but when you can, taking just a little more time and attention sets the day on a great path. These Liège Waffles take breakfast to that next level and make it a treat your breakfast table won’t forget. The pearl sugar really makes each bite pop with sweetness without being overpowering! You’ll see in the second photo one of my new favorite kitchen gadgets for dusting with powdered sugar, the OXO Dusting Wand. This was in my gift bag from the Food Blog Forum Orlando in February, though it’s almost been more of a curse than a gift, because I can’t stop…
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Beet Pickled Deviled Eggs
Deviled eggs are delicious, but I always felt there was something lacking in the appearance department in the traditional deviled egg, all that bland white and yellow… Well, enough of that, it’s springtime in the BeWhatWeLove house, and we’re celebrating with pops of color everywhere, including in our deviled eggs. Since I’m a huge fan of beets, using natural beet coloring makes this recipe even better. INGREDIENTS: Brine 3 cups water 1 cup distilled white vinegar 1 small beet, peeled and sliced 1 small shallot, sliced 1 teaspoon sugar 1/2 bay leaf 1/2 teaspoon salt Peppercorns Devil Egg’s Filling 6-8 hard-boiled egg yolks 1/3 cup mayonnaise 1 tablespoon grainy or Dijon mustard 1…
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Dutch Baby – Where have you been all my life?!
I’ve seen pictures of Dutch baby pancakes for a long time and had it on my list to try these out. Why on earth did I wait so long!? This recipe is a keeper for sure, no special equipment or odd ingredients required and SO GOOD! Light and custardy and the baked blueberries really pop. Pancake Ingredients 3 eggs 3/4 cup of milk 3/4 cup of flour 1/4 cup of sugar 1/2 teaspoon lemon zest pinch of salt 1tbs butter 1 cup blueberries Toppings Confectioners sugar, for sprinkling 1/4 additional berries Homemade whip cream (optional) Directions Pre-heat oven to 400 degrees Blend the eggs, milk, flour, granulated sugar, lemon zest, and salt…
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Potato Waffle Benedict
We had an wonderful Memorial weekend with about a dozen friends in NYC. One of the highlights was an amazing brunch at The Smith in the East Village. On the recommendation of our waitress we ordered their Potato Waffle Benedict, and we were so glad we did. This dish was so good, we just had to deconstruct it, and learn how to make it in our own kitchen. If this full, from scratch version is a little intimidating, there’s a brilliant shortcut we’ll share with you at the end. Potato Waffle Benedict Serves: 2-3 Potato Waffle: 2 Idaho potatoes (coarsely grated) 2 tbsp Spanish onion (coarsely grated) 2 whole eggs 1/2…
