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Belgian Waffles with Ice Cream, Nutella, Banana, and Strawberries

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belgian waffles recipe bananas nutella chocolate how to make waffle iron strawberries drizzled ice cream batter easy original better baking bible blogYUM WAFFLES / SOLOAKEWLSTICK / CC BY, A REAL BELIGIAN WAFFLE / JUSTIN RUMAO / CC BY, WAFFLE HEAVEN / PURRRPL_HAZE / CC BY 

The Belgian Waffle is one of my favorite types of waffles due to its huge size, fancy toppings and unlimited wow factor. If you are looking to surprise or impress someone, the Belgian waffle is the way to go. It’s identified buy it’s larger than average size, light batter, and high grid pattern. It uses yeast to make instead of baking powder. The recipe I’m showing below is straight from Belgium and is one of the few that actually doesn’t use yeast, instead it uses whipped egg whites. 

What’s interesting to know is if you go to Belgium itself, there is no single type of waffle identifies as the ‘Belgian Waffle’ as it does not exist. They have different varieties like the Brussels waffle and the stroopwafel. Try it out and see for yourself!

Belgian Waffles with Ice Cream, Nutella, Banana, and Strawberries

 
Make this delicious desert right at home with all kinds of your favorite unique toppings!
 
Ingredients:
 
Waffle
 
  1.  250g of flour
  2.  Spoonful of sugar
  3.  Pinch of powdered vanilla
  4.  Pinch of salt
  5.  Eight egg yolks
  6.  Half liter of sweetened cream or fresh milk
  7.  250g of butter
  8. Eight egg whites
Toppings
 
  1.  Icing sugar
  2.  Whipped cream
  3.  Nutella
  4.  Ice Cream
  5.  Strawberries, blueberries, raspberries, banana
  6.  Butter, maple syrup, orange marmalade
  7.  Cherries, dark chocolate chips
  8.  Walnuts
Instructions:
 
  1. In a mixing bowl mix flour, sugar, vanilla, salt, and egg yolks
  2. Blend in half a liter of sweetened cream or fresh milk and then melt the 250 grams of butter in a pan
  3. Whip the eight egg whites until they are very stiff
  4. Add the melted butter to the original mixture followed by the whipped egg whites
  5. Lightly grease a waffle iron and heat
  6. Fill one side with a good spoonful of the waffle mix and close the iron
  7. Cook until it has a golden color
  8. Serve with some icing sugar or the topping of your choice

Granny’s Mini Pecan Pie Tarts

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healthy grannys mini pecan pie tarts recipe easy better baking bible blog nuts walnuts muffin cups cupcake fall recipe snack butter easyPECAN PIE CLOSE-UP / SEA TURTLE / CC BY , IMG_5886 / ISABELLE / CC BY

Calling all nut lovers – satisfy your sweet tooth this season with you very own homemade pecan pie tarts! You shouldn’t have to settle for only a slice of pecan pie when you can have your very own mini-pecan tarts overloaded with healthy nuts and a gooey mixture of brown sugar, butter, eggs and vanilla. These pecan pie tarts are hands down my favorite dessert and make the perfect treat to toss in a zip-lock bag and take with you on the go. You can even make this recipe in advance and display the tarts on tiered cupcake holders for an elegant presentation and a warm welcome to the upcoming season. If you are looking for a Thanksgiving dessert or a mini gift for x-mas, I would definitely have these tarts at the top of my list. 

Granny’s Mini Pecan Pie Tarts

Yields 12
These mini pecan tarts are easy to make desserts and make great snacks to take to school or to the office!
 
 
Ingredients:
 
For Pie Tarts
 
  1. 2 (3-ounce) packages cream cheese, softened
  2. 2/3 cup unsalted butter, softened
  3. 2 cups all-purpose flour
  4. 1/2 teaspoon salt
  5. 1 cup chopped pecans
For Filling
 
  1. 3 large eggs, beaten
  2. 1 cup firmly packed dark brown sugar
  3. 3/4 cup light corn syrup
  4. 2 tbsp butter, melted
  5. 1 teaspoon vanilla extract

Instructions:

To Make Pie Tarts
 
  1. In a medium bowl, beat together cream cheese and 2/3 cup butter at medium speed. Beat in flour and salt until combined and divide the dough in half. Flatten each half into a circle about 1 inch thick, wrap in plastic wrap and let it chill for 1 hour.
  2. Shape dough into 2-inch balls and flatten them. Place each into in 3-inch muffin cups, forming each into a shell and letting it form a lip above the cups. You can use a fork to press into the edges to make little decorative lines. Sprinkle pecans evenly in pastry cups.
To Make Filling
 
  1. Whisk together eggs, brown sugar, corn syrup, butter, vanilla extract and salt until blended.
  2. Pour mixture evenly over pecans until pastries are full. Bake at 350F for 30-35 minutes or until set.

Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

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lemon blueberry buttercream cake lemon icing frosting layer summer recipe better baking bible blog

Lemon Blueberry Butter Cake / Stephanie / CC BY-NC-ND

A refreshing lemon and berry cake is all you need this summer to enjoy the long, gorgeous, sunny days to come! Stacked between layers of blueberry filling and frosted with a delicious lemon buttercream, this cake is a definite winner at any gathering, party, baby shower, or brunch! The recipe below specifically makes the second cake from the top. Enjoy!

Refreshing Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

Layers of delicious blueberry cake, blueberry filling, and lemon buttercream frosting.

Ingredients:
 

For the Cake

– 2 cups plus 6 tbsp all-purpose flour

– 2 tsp baking powder

– 1 tsp salt

– 3 cups blueberries

– 1/2 cup sour cream

– 1/2 cup milk

– 2 tsp vanilla extract

– 3/4 tsp pure lemon extract

– 1 tsp lemon zest

– 1 cup unsalted butter, softened at room temp

– 1 1/2 cups sugar

– 4 large eggs

For the Blueberry Filling

– 1/2 cup blueberry jam

 

For the Lemon Buttercream Frosting

– 1 cup butter, room temp

– 4-6 cups confectioner’s sugar

– 1/4 cup milk

– 1 tsp lemon extract

Directions:

To Make Cake
 
  1. Preheat oven to 350 F and grease 2, 10″ round cake pans.
  2. In a bowl, sift flour, baking powder, and salt. Place 1 tbsp of the flour into an empty bowl and toss in the blueberries, coating them with flour.
  3. In another bowl combine milk, sour cream, vanilla extract, lemon extract and lemon zest, set aside.
  4. Using an electric mixture, cream together butter and sugar in a mixing bowl until pale yellow and very fluffy. Slowly beat in eggs until combined.
  5. Alternately mix together flour and milk mixture and stir until combined and then fold in blueberries gently.
  6. Divide batter among the 2 pans and bake for 25 mins or until toothpick comes out clean. Remove from oven, cool for 10 mins on rack and then invert onto cooling rack.
  7. Spread blueberry jam on completely cooled cake layers and stack the layers.
To Make Lemon Buttercream
 
  1. In a bowl using an electric mixer, beat butter until pale and fluffy.
  2.  Slowly add in confectioner’s sugar, milk and lemon extract. Add more confectioner’s sugar if necessary.
  3. Frost the top and sides of the cake equally and decorate as you wish!
Notes
 

This recipe is for two cake layers – if you would like to have three layers like in the photo, split all the cake ingredients in half and bake another cake layer.