BELGIAN WAFFLES

I made these to try the churro variation which was so, so yummy.  But we liked them without the cinnamon/sugar too.  Scott said they are his favorite waffles.  Takes a little while to prepare and need to use three separate bowls so not ones I would make on a day I work but perfect for the weekend, dinner or a day I don't work. I had some plain greek yogurt that I needed to use so I doubled the recipe.  We loved having the leftovers.  Not doubling the recipe it makes 4-5.

http://www.cookingclassy.com/2015/01/belgian-waffles/

BELGIAN WAFFLES

Ingredients

• 1 1/2 cups (213g) all-purpose flour
• 1/2 cup (70g) cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk (1 cup plain greek yogurt & 1/2 cup milk whisked together works too)
• 1/2 cup milk
• 6 Tbsp vegetable oil or canola oil
• 1/2 tsp vanilla extract
• 2 large eggs, whites and yolks separated
• 3 Tbsp granulated sugar

Directions

• Preheat oven to 200 degrees. Preheat a belgian waffle iron (if you don't have a belgian waffle maker a regular waffle maker would work fine). In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
• In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined. In a separate bowl, using an electric hand mixer set on high speed, whip egg whites (make sure there isn't a drop of yolk or they'll never fluff up) until soft peaks form. Add sugar and whip until stiff glossy peaks form.
• While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture. Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest until crisp. Serve warm with butter and maple syrup.
• Variations - serve with sweetened whipped cream, fresh berries and raspberry/blueberry or strawberry syrup. For churro waffles brush top of waffle with melted butter (be sure to get in each square) then pour a generous amount of cinnamon sugar into a 9-inch pie dish and dunk butter coated side in cinnamon sugar mixture.
• Recipe source: inspired by Fifteen Spatulas

SOFT DOUBLE CHOCOLATE OR REGULAR CHOCOLATE COOKIES (NO EGGS)

These are so yummy!  Would be a good recipe to make if you just wanted to eat cookie dough since there are no eggs.  Was easy and fast to make.

http://www.melskitchencafe.com/egg-free-double-chocolate-cookies/

Soft Double Chocolate Chip Cookies {Egg-Free}

YIELD: MAKES 2-3 DOZEN COOKIES

INGREDIENTS

• 6 ounces cream cheese, softened
• 12 tablespoons (3/4 cup) butter, melted and cooled slightly
• 3/4 (5 1/4 ounces) cup packed light brown sugar
• 1/3 (2 1/3 ounces) cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup (1 3/4 ounces) unsweetened cocoa powder
• 1 1/2 cups (7 1/2 ounces) cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces (1 cup) chocolate chips, semisweet or bittersweet

DIRECTIONS

1. Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the cocoa powder, flour, baking soda and salt and mix until mostly incorporated with just a few dry streaks remaining. Add the chocolate chips and mix until combined and no dry streaks remain.
2. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are set but the middles are still soft and gooey. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Cream Cheese Chocolate Chip Cookies {Egg-Free}

YIELD: MAKES 2-3 DOZEN COOKIES

INGREDIENTS

• 6 ounces cream cheese, softened
• 12 tablespoons butter, melted and cooled
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups plus 3 tablespoons all-purpose flour
• 1 1/2 cups semi-sweet or milk chocolate chips

DIRECTIONS

1. Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated by a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.
2. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

SNICKERDOODLE CUPCAKES / SNICKERDOODLE COOKIES

I am not a huge fan of cupcakes, but Sarah Sperry had brought these to the Daddy Daughter activity.  Sue Oakley took some home to her daughter and she was saying her daughter texted her at 2 am and asked who make those cupcakes because they were the best.  I knew I had to try them.  They are really, really good. I loved the frosting with or without the cinnamon.

UPDATE: We used the leftover frosting to put on some french toast.  Super, super good!

http://sallysbakingaddiction.com/2013/10/01/snickerdoodle-cupcakes-cinnamon-swirl-frosting/

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Light and fluffy vanilla cupcakes with a cinnamon-sugar swirl, topped with cinnamon & vanilla frostings.

yield: 12 CUPCAKES

prep time: 25 MINUTES

total time: 45 MINUTES, PLUS COOLING

Ingredients:

CUPCAKES

• 1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure) - I used kitchen scale
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1/2 cup (1 stick or 115g) unsalted butter, melted
• 1 large egg
• 1/4 cup (60g) yogurt*
• 3/4 cup (180ml) milk*
• 1 Tablespoon vanilla extract
• 2 teaspoons ground cinnamon

CINNAMON-SWIRL FROSTING

• 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
• 3-4 cups (360-480g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or half-and-half*
  
• 2 teaspoons vanilla extract
• salt, to taste
• 1 Tablespoon ground cinnamon
• 12 snickerdoodle cookies, mini size (read above for how to make them mini-sized)

Directions:

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.  Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.  Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. See photo above for a visual.  Top each cupcake with 1 teaspoon more of the cinnamon-sugar.

Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.  Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.

To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes as desired. I used a Wilton 1M swirl tip. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

*For the yogurt in the cupcakes, you may use plain or vanilla; regular or greek yogurt; any fat content; or even sour cream.

*For the milk in the cupcakes, you may use cow's milk; or soy milk; or almond milk. Vanilla or plain. I prefer using milk with some fat (like 1% or 2%), it makes the cupcakes moister. 

*For the cream in the frosting, you may use milk instead. However, the consistency of the frosting will not be as creamy.

Soft & Thick Snickerdoodles

Cookies have a strong cinnamon taste, as cinnamon is generously used in the dough and the topping. The cookies are very puffy. You may slightly press down on them before baking or after baking to induce spreading.

Yield: 2 dozen

Ingredients:

COOKIES

• 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
• 1 and 1/3 cup (267g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups (375g) all-purpose flour
• 2 teaspoons cream of tartar*
• 1 teaspoon baking soda
• 2 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt

TOPPING

• 1/4 cup (50g) granulated sugar
• 1 teaspoon cinnamon

Directions:

1. Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
2. Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
3. Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
4. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
5. Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
6. Freezing instructions: Cookies freeze well, up to 3 months. Or you can freeze the cookie dough balls. Roll the dough into balls and then freeze for up to 2 months. You can freeze with cinnamon sugar coating or without, your call. You can bake the frozen cookie dough balls in their frozen state for 1-2 minutes longer than what the recipe states.

*Cream of tartar is required for this recipe. Please see the text of the post for more information.