In the Morning, I’m Making Waffles

Weekends are great for many things, sleeping in, spending time with friends and family, catching up on household tasks, but the best thing about weekends is you have time to indulge in breakfast foods. At The Blind Pig household, breakfast dishes are some of our favorite foods, but we seldom have the luxury of time to make them and enjoy them. This week we are sharing a yummy waffle recipe that will be sure to become one of your family favs.

Blind Piglets #2 and #3 enjoying a waffle in the Netherlands with our friend, Jens.

Did you know that in Belgium, waffles are not served for breakfast, but are served as a dessert or as a sweet treat?  We discovered this fact a few years back when The Blind Pig family visited Europe.  It was on Blind Piglet #3’s bucket list to eat a Belgian Waffle in Belgium.   Much to our surprise we learned that it is served with fruit or ice cream and enjoyed as a sweet treat. We rode through Belgium via train, so Piglet #3 had to enjoy his waffle in the Netherlands instead.

Our family loves pancakes and waffles, so typically we make them with Bisquick, but this recipe makes the waffles so flavorful, light and fluffy. We may never use Bisquick again.  To make our WOW Waffles you will need cake flour (We like Swan’s.), baking powder, baking soda, salt, eggs, buttermilk, cream of tartar, melted butter, vanilla and Kerrygold Irish Cream for a zip of flavor.

To start whisk together the dry ingredients in a large bowl.  Next separate the egg yolks and whites.  To the yolks add the buttermilk and whisk.  Add cream of tartar to the egg whites and mix on high with an electric mixer until stiff peaks form.  (This is what helps to make the waffles so light and fluffy.)

Stirring gently with a fork, combine the egg yolk mixture with the dry ingredients.  Then  stir in vanilla, melted butter, and Kerrygold.  The batter will be lumpy at this point.

Fold in the airy egg white mixture gently. Make sure you don’t over mix.

Spray your waffle maker with cooking spray and preheat.  Add about 1/2 cup of batter to the waffle maker and bake until waffles are golden and crisp.

 

If you are viewing this post via email, visit us at www.theblingpig.blog for a complete downloadable recipe for WOW Waffles!

If you are making your waffles for a brunch or special breakfast, keep the waffles warm on a cookie tray in the oven on low heat.

These delicious waffles are light, airy and have just a hint of a chocolate Kerrygold flavor.  Top the waffles with butter and your favorite syrup.  You can also add fresh fruit.  For an extra special treat, top the waffles with Kerrygold Syrup that we shared with you in our Kerrygold French Toast post or with some yummy Kerrygold Chocolate Sauce.  So many options!

This recipe can also be used for pancakes, which we are going to try next time, because our waffle maker is not the best at making our waffles crispy.  We will keep you posted on how that works!  Try out these yummy waffles for your Sunday morning breakfast or your next holiday brunch.  We would love to hear what you think!

 

 

Christmas Morning Bread

Christmas Morning Bread

One of the best things about Christmas is jumping out of bed early in the morning in anticipation of unwrapping presents under the tree.  Since our family usually has a big meal planned for Christmas, we don’t tend to eat a huge breakfast.  If you have guests staying with you, it’s nice to put your best foot forward at breakfast — especially on Christmas morning.  We are sharing an easy, tasty and fresh recipe with you that will delight all of the members of your family on that joyous holiday morning.  Your house guests will think that you went all out just for them.  You can smile graciously.  No need to tell them how easy this delectable breakfast was to make.

This recipe was a combination of a few recipes that we had found over the years.  One recipe was from Taste of Home December 2017 issue and the other was from Southern Living December 2009, and then we added in a little twist of our own. This great recipe can be prepped a day ahead and baked fresh in the morning or warmed in the oven.  To make Christmas Morning Bread you will need, sugar, cinnamon, frozen bread roll dough, Kerrygold butter, chopped pecans, brown sugar, Templeton Rye whiskey and semisweet baking chocolate bar.

First we started to thaw out our frozen rolls.  They were not completely thawed by the time we started to work with the dough, but we think it helped to have the dough slightly thawed.  You can make your bread from scratch like Grandma Ruth likes to do, but we opted for the frozen dough which was easier.

Next we combined the sugar and cinnamon.  We melted our Kerrygold butter in the microwave.  We sprinkled a few of our chopped pecans in the bottom of a sprayed bunt pan.  Next we made our whiskey caramel sauce.  We placed brown sugar, butter, and whiskey in a small saucepan; brought it to a boil;  cooked and stirred for 3 minutes. Then removed from heat to cool.

After about 5 minutes,  we poured about 1/3 of caramel in the bottom of the bundt pan with the pecans.  This gave the top of our bread a nice sweet glaze.

We prepped our area by having the rolls handy, along with the butter, sugar cinnamon mixture and bundt pan.  Next we took a roll.  Dipped it in the butter, and then rolled the top 1/2 of the roll in the sugar-cinnamon mixture.  We placed the roll in the bottom of the pan.  We continued until we had a fairly even layer of rolls on the bottom of the pan.  We drizzled caramel mixture and pecans over the first layer of rolls.  Then we continued layering the rolls and adding pecans and caramel drizzle over each layer until we had 3-4 layers. Our package of rolls was 3 lbs.  We thought, “What the heck.  The more the merrier, right?”  Wrong.  It was too much dough and our rolls overflowed in the oven.  Stop at about 2 pounds of dough. (wink)

Next we covered with plastic wrap and placed in a warm toasty spot in our kitchen to rise for about 45 minutes.  If you want to bake these Christmas morning, you can cover and chill them in the fridge.  We would suggest taking them out and letting them rise slightly before placing in the oven.

When you are ready to bake, place them in an oven that has been preheated to 350 degrees.  Make sure to place a baking sheet covered in foil on the bottom oven rack. (Believe us, you do not want to skip this part.  We saved ourselves from cleaning up a huge mess by doing this!) Bake bread for 50-55 minutes or until golden brown.  Remove from oven. Cool in pan for about 10 minutes, and then invert on a serving plate.

To make the chocolate whiskey glaze you will need to melt the chocolate in a small microwave safe bowl.  We melted ours in small bursts of 30 seconds, so we didn’t over cook.  When chocolate is melted, stir in 1/4 cup of whiskey and stir until smooth.  Drizzle the chocolate whiskey glaze over the top of the bread.

If you are viewing this post in your email, visit us at http://www.theblindpig.blog for a full printable recipe of Christmas Morning Bread.

When we made our bread in our test kitchen, it did not last long.  Blind Piglets #2 and #3 and their friends finished it off pretty quickly.  We had a few left overs for the next day, and we think it tasted better on day 2.

Are you going to treat your family Christmas morning?  Do you need to impress your mother-in-law?  Whether you are staying in or headed out, Christmas Morning Bread will be sure to become one of your family’s holiday favs.  Let us know if you try it out.  We love hearing what you think!

   

Kerrygold Cinnamon Rolls

Kerrygold Cinnamon RollsWhere has March gone?  Do you realize that Easter is next weekend, which also is the start of April?  To help you prep for your Easter brunch or breakfast after sunrise service, we are sharing a delicious cinnamon roll with Kerrygold icing.  You are probably thinking, “Fresh baked cinnamon rolls are quite a chore.”  We are telling you that this recipe if fairly easy and foolproof.

Cinnamon Rolls with Kerrygold Icing

You may have seen our tease on instagram, where we brought in the big gun, Grandma Ruth, to help.  Grandma Ruth is a cinnamon roll baking pro, and she was able to share some helpful tips to making rolls taste great.  We got our recipe from kerrygoldusa.com, and of course changed a few parts here and there.

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First we prepped the dough.  We put our dough hook on our mixer and combined the yeast and warmed milk.  We used a kitchen thermometer to make sure that the milk was a cozy 110 degrees.  We stirred in the sugar and let it sit for about 10 minutes until it was foamy.  (This is when the yeast begins to activate.  Don’t skip this important step.)  We added the eggs and the flour.  Add eggs and especially the flour slowly in order to get them incorporated with the dough.

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Next, gently knead the dough with the mixer.  We had to abandon the mixer fairly quickly at this step.  The dough kept wrapping around the dough hooks and was not kneading well.  We kneaded it within the bowl.  Next, knead in the soften butter in chunks.  You can add more flour if the dough looks sticky.  Ours did not need extra flour.

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We removed the dough from the bowl and gently kneaded it on a lightly floured surface (about 10 times).  Then we rolled the dough into a ball and placed it in a bowl sprayed with cooking spray.  We covered with plastic and a clean kitchen towel.  The dough was placed in a warm area for about 1 1/2 – 2 hours or until it doubled.

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In a small bowl we prepared the filling — brown sugar, cinnamon, and cornstarch.

When the dough doubled in size, we removed it from the bowl.  We divided the dough in half, and gently rolled it out on a floured surface with a rolling pin.  Make sure to roll your dough into a rectangle about the same size as a 9 x 13 baking dish.  Then we spread softened butter over the dough and sprinkled with half of the filling mixture. Starting at the long end, we rolled the dough up into a log.  After rolling,  we cut it in half and then cut the halves into thirds.  The rolls were placed in a 9 x 13 inch baking dish which was sprayed with baking spray.  We repeated the steps with the other half of the dough.

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We covered the baking dish with a clean kitchen towel and placed in a warm area until slightly risen.  We waited about 30 minutes.  The rolls were baked at 375 degrees on the middle rack for about 20-25 minutes.  Make sure not to overcook your rolls or they will be dry and hard.

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While rolls were baking,  we prepared the frosting by combining softened butter, powdered sugar and Kerrygold Irish Cream.  The frosting was beaten with a small electric hand mixer until smooth and fluffy.

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We frostened our rolls when they were slightly warm, so the frosting glazed the top.  You may want to frosten the rolls when completely cooled.

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You  can serve the rolls warm or at room temperature with a mimosa or Hot Chocolate with a Twist.  These rolls will be sure to bring a smile to everyone’s face on Easter morning.

If you are viewing this post in an email format, go to our site to view and print a full version of the recipe.

Thanks for visiting us at The Blind Pig Blog.  We are happy that you stopped by.  Let us know if you serve Kerrygold Cinnamon Rolls for a special breakfast.

 

We’d Like to Propose a Toast!

Hey friends, so how is your holiday shopping going?  We haven’t really started yet, although Rhonda finally got our Christmas cards in the mail.  We are moving down that holiday checklist, which brings us to talk about holiday traditions.  What traditions do you hold dear during the holidays? We told you last week about how we like to drive around and look at lights and then end the night with some yummy hot chocolate.  Craig’s family always woke up early on Christmas morning to unwrap presents. Rhonda’s family attended midnight mass, so Santa always magically came while we were at mass.  We found our presents under the tree after getting home around 1:30 am.  We would oohhh and aaahhh and then sleep in on Christmas morning.  Funny how that happened, right?

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This week we are sharing an easy, tasty and fresh recipe for you to serve for breakfast Christmas morning or if you have holiday guests staying at your house.  This recipe is tastes complicated and delicious.  Whether you are trying to impress houseguests or just want to make a special breakfast for your honey, it is sure to delight.  The best thing is that it is soooo easy! You will feel a little guilty when your loved ones keep bragging about the delicious breakfast they had.

Rhonda found this recipe on the kerrygold usa site.    We know.  We know.  Another Kerrygold recipe?  It is just so hard to resist, because Kerrygold Irish Cream goes well with so many things!

You make this recipe much like most French toast recipes. The big difference is a tablespoon of Kerrygold in the egg mixture that the bread is soaked in and a Kerrygold sauce that you drizzle over the top when serving.

To start you will preheat your skillet over medium heat and add butter.  Of course we added Kerrygold butter, because once we started using it for baking and cooking none of the other butters can compare.

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Do you have a cast iron skillet?  We love ours.  Rhonda requested it for Christmas a couple of years ago.  We know it is not very romantic, but it has been one of her favorite gifts ever.  Yes, ever!  It is so easy to use when cooking and it helps food cook very evenly.

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While melting the butter, whisk together milk, eggs, sugar and Kerrygold.  Dunk each bread slice into the mixture for about 5 seconds and then place in the skillet.  We used some French bread that we had on hand.  The thicker the slice the more decadent your French toast will taste and look.

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Cook each slice of bread for about 3-4 minutes and until golden brown on each side.

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You can make the sauce while the toast is cooking.  Whisk together Kerrygold, powdered sugar and cornstarch.  That’s it.

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Serve your toast with a pat of Kerrygold butter on the top and drizzle the sauce. So easy!  Right?  Now do you see why you will blush when friends and family are bragging on your delicious breakfast or brunch Christmas morning?  You will make it all look so easy.

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Kerrygold French Toast

  • 2 tablespoons Kerrygold Unsalted Butter,  plus extra for serving
  • 1 cup milk
  • 2 large eggs
  • 1 tablespoon granulated sugar
  • 1 tablespoon Kerrygold Irish Cream Liqueur
  • 4 1″-thick slices french bread

Preheat large skillet over medium heat and add butter.  

Whisk together milk. eggs, sugar and Kerrygold.  Dunk each bread slice in mixture for about 5 second per side and place in skillet.  Cook each slice for about 3-4 minutes or until golden brown on each side.

Irish Cream Sauce

  • 1/4 cup Kerrygold Irish Cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon cornstarch

Whisk together until smooth.

Serve with two slices of French toast topped with a pat of butter and drizzled with sauce.

We hope you will try our French toast recipe.  Perhaps it will be a new tradition for your Christmas morning like waking up in new PJ’s or unwrapping loads of presents at the crack of dawn.  We can’t wait to share more holiday ideas with you next week!