Which icing do you use?

lambeth piping cakes by Wendy Kromer via Martha Stewart Weddings
Royal icing used by Wendy Kromer, Lambeth Method

Hello readers! Today we are going to cover the exciting world of icings and their applications.

A lot of times when i’m looking at recipes, my head will spin because there are so many and just so much information out there. Everyone has preference for the recipes they want to use and the processes to get there. I hope to demystify this for you a little bit today.

Lets start with the basics: What is icing? The definition is icing is a mixture of sugar with liquid or butter, typically flavored and colored, and used as a coating for cakes or cookies. Pretty broad right? Im going to focus on a few different types today: American Buttercream, Swiss Meringue Buttercream, Royal icing and Rolled Fondant. Obviously, there are many more than this, but these are what we will focus on.

American Buttercream
American buttercream is comprised of butter/margarine/shortening, powdered sugar and milk at its most basic. There are pros and cons to this icing. This is similar to a buttercream icing that you would get at any supermarket chain. It tastes good and its a crowd pleaser. It also tends to be on the sweeter side because its about 75% powdered sugar. It is perfect for cupcakes and sheet cakes. It’s stable, transports well and kids love it.
American buttercream has a tendency to be pasty and aerated, leaving a not so smooth finish.


American Buttercream Recipe (Pictured above with Swiss Meringue Buttercream)
1/2 lb butter, unsalted, room temp
2 lbs powdered sugar
1/4 to 1/2 cup milk
Beat the softened butter and powdered sugar on low speed in your mixed. Slowly add a little milk at a time until desired consistency is reached.
*Note: err on the side of caution with the milk. Powdered sugar disintegrates when liquid is added. It can go from the proper consistency to a sloppy mess very quickly. If this happens to you, just simply add more powdered sugar to get it back to the correct consistency.

Swiss Meringue Buttercream (Pictured above with American Buttercream)
Swiss Meringue Buttercream has gained popularity in some bakeries in recent years. Bakers were looking for a less sweet alternative and something a little lighter and little more buttery. Swiss Meringue Buttercream fits that bill. This icing is made by combining egg whites and sugar over a water bath and heated until the sugar dissolves. At that point, it is added to the mixer slowly, whipping it with a whisk, which gives it it’s fluffy consistency. Butter is added slowly and whipped until the mix combines. This icing is the basis of a cake that will be enrobed in Rolled Fondant. It acts like the “glue” for the fondant to have something to adhere to. This icing is also easily flavored with melted chocolate or fruit puree.

Swiss Meringue Buttercream
2 c sugar, granulated
2 lb butter, unsalted, softened
12 egg whites
Combine sugar and egg whites in bowl over double boiler set on medium heat. Heat until the sugar is dissolved. This should take about 5 minutes. You don’t want to heat the egg whites up too high or they will start to coagulate.
Once sugar is dissolved, pour into mixer bowl and whisk on medium high until light and fluffy. Slowly add the softened butter, a little at a time until all is added. Allow to whisk for another 5 minutes or so.
Note: If flavoring with chocolate or fruit puree, once the butter has been added is the time to add melted chocolate or fruit puree. Depending on how much flavor you’d like, add between 1/4c and 2/3c of either. Whisk until well combined.

Royal Icing
Royal icing is a very simple icing used for decorations. It is the go to icing for sugar cookies and really any cake decoration that you need to dry hard and solid. I use this for string work piping on cakes and it is the only icing that goes on my decorated sugar cookies.

The earliest reference to Royal Icing dates back to the 1600s. It was known as ‘Egg White’ icing – a well-beaten mixture of egg white + icing sugar. It gained the accolade ‘Royal’ when it was used to coat & decorate Queen Victoria’s wedding cake in 1840.
**To read more history of icings and sugar paste, follow this link.**

Royal Icing Recipe

2 cups powdered sugar, sifted

2 large egg whites

Whip egg whites using paddle attachment on your mixer, just to break up. Slowly add sifted powdered sugar, about 1/2 cup at a time. Once the mixture has combined, turn your mixer up to high speed and allow the icing to beat 5 to 7 minutes. You know it is ready when it is glossy and holds a stiff peak.
**If using to decorate cookies, go to this blog post about how to bake the perfect sugar cookies!**


Rolled Fondant Icing (Pictured Above)
Rolled Fondant Icing is something that has gained popularity in the United States in the last two decades. It rolls out like a pie crust and covers a cake easily, making it more stable in humid environments such as an outdoor summer wedding and it creates a flawless porcelain finish that many brides are looking for.
Over my years in the kitchen I have found that I prefer to use Satin Ice rolled fondant. It is easy to work with, readily available on amazon.com and consistently comes out beautifully. You can also make your own “marshmallow fondant” by combining melted marshmallows and powdered sugar. I actually really don’t like doing it. It’s time consuming, sticky and messy. Also, it doesn’t create a consistent product each and every time. I have included a recipe below if you are curious and have an afternoon you want to spend making it. Don’t say i didn’t warn you!
Marshmallow Fondant
1 package mini marshmallows (16 oz)
2 to 5 tablespoons water
8 cups powdered sugar, sifted
1/2 cup solid vegetable shortening
Step 1
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
Step 2
Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners’ sugar and re-greasing hands and counter so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
Step 3
It’s best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
Step 4
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
Step 5
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

There you have it!
I hope that this post has at the very least educated you on a few different types of icings and their applications. Experiment. Find what you like best. I know cake designers that prefer fondant over buttercream. I also know a lot of designers that prefer American buttercream to Swiss Meringue Buttercream. Its all about experimenting and finding what you are comfortable with.

Until next time, happy baking!



Happy National Doughnut (Donut) Day


Doughnuts have a disputed history. One theory suggests they were invented in North America by Dutch settlers, and in the 19th century, doughnuts were sometimes referred to as one kind of oliekoek (a Dutch word literally meaning “oil cake”), a “sweetened cake fried in fat.”

Yeast doughnuts and cake doughnuts contain most of the same ingredients, however, their structural differences arise from the type of flour and leavening agent used. In cake doughnuts, cake flour is used, and the resulting doughnut is denser because cake flour has a relatively low gluten content of about 7 to 8 percent. In yeast doughnuts, a flour with a higher protein content of about 9 to 12 percent is used, resulting in a doughnut that is lighter and more airy. In addition, yeast doughnuts utilize yeast as a leavening agent. Specifically, “Yeast cells are thoroughly distributed throughout the dough and begin to feed on the sugar that is present… carbon dioxide gas is generated, which raises the dough, making it light and porous.” Whereas this process is biological, the leavening process in cake doughnuts is chemical.

The physical structure of the doughnut is created by the combination of flour, leavening agent, sugar, eggs, salt, water, shortening, milk solids, and additional components. The most important ingredients for creating the dough network are the flour and eggs. The main protein in flour is gluten, which is overall responsible for creating elastic dough because this protein acts as “coiled springs.” The gluten network is composed of two separate molecules named glutenin and gliadin. Specifically, “the backbone of the gluten network likely consists of the largest glutenin molecules, or subunits, aligned and tightly linked to one another. These tightly linked glutenin subunits associate more loosely, along with gliadin, into larger gluten aggregates.” The gluten strands than tangle and interact with other strands and other molecules, resulting in networks that provide the elasticity of the dough. In mixing, the gluten is developed when the force of the mixer draws the gluten from the wheat endosperm, allowing the gluten matrix to trap the gas cells.

Now that we’ve covered the chemical makeup and processes of doughnuts, here is a recipe that I use to make donuts. You will notice it is a brioche dough that is then fried and can be finished any number of ways. My favorite is rolled in sugar and filled with cherry jelly.

Brioche Doughnut: 
1/3 cup milk, warm
1 1/2 teaspoons fresh yeast*
5 eggs
3 1/2 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
6 ounces butter, softened
Vegetable oil, for frying

To make the brioche doughnuts: Put the warm milk in a mixing bowl (an electric mixer works best for this recipe–so if you have one put the milk in the mixer bowl). Sprinkle the yeast over the warm milk and allow it to dissolve. Whisk 1 egg and 1 cup of the flour into the yeast mixture. When the dough-sponge is smooth, sprinkle it with an additional cup of flour. Allow the dough-sponge to rise in a warm place until the top layer of flour cracks, about 30 minutes.
Lightly beat the 4 remaining eggs. Then, using the dough hook attachment of an electric mixer set at medium speed, or a wooden spoon, work the eggs into the dough. When the dough is smooth, add the sugar, salt, and remaining 1 1/2 cups of flour all at once. If using a mixer, start on low and gradually increase the speed as the dough comes together, mixing for a good 15 to 20 minutes. If you do not have a mixer turn the dough out onto a clean, floured work surface and knead until it is smooth, elastic, and no longer sticky. (Don’t be alarmed if the dough seems too wet. It will tighten up into nice, soft, elastic dough.) When the dough comes together, add the butter and mix for another 10 to 15 minutes.
Cover the dough with a clean towel and set it aside in a warm place to rise until doubled in size, about 2 hours. Stretch the dough to release some of the trapped gasses and redistribute the yeast, cover the bowl with plastic wrap and refrigerate overnight.
Turn the dough out onto a floured work surface. Gently stretch the dough into a rectangle, then roll it out about 3/4-inch thick. Cut the dough with a doughnut cutter. Transfer the doughnuts to a floured board or baking sheet. Cover the doughnuts with a clean towel and allow them to rise in a warm place until they feel soft and fluffy, about 1 hour.

To fry the doughnuts: Heat 2 to 3-inches of oil in a heavy, high-sided pot over medium heat until the oil reaches 350 degrees F. Working in batches of 3 or so, drop the doughnuts into the oil and fry until they float. Turn the doughnuts over in the oil and continue cooking. Cook the doughnuts, turning them once or twice more as necessary, until they are uniformly browned, then transfer them to a plate lined with paper towels to drain.

Until next time,

Happy Frying!


Spring has sprung!

Picnic weather is here!
Does spring make anyone else happy? I love the fresh cut grass, the color of the flowers and seeing all the baby animals around.

Spring is also a good time to start projects. Unfortunately for me, my neighbors are having their drive way redone. Don’t get me wrong, it looks amazing and I’m jealous, however, I could have done without the shaking of my house from the jackhammer and all of the noise pollution. Pair that with having a spring cold and I am not a super happy camper today.

I decided even though I didn’t feel great today, that my favorite springtime dessert might lift the fog. I went into the kitchen and whipped up my favorite lemon bar recipe. There’s something amazing about the texture and the cool lemon curd, topped with powdered sugar, all on a shortbread crust. The best part about this recipe? You can sub out cup for cup for a gluten free baking mix and voila! Gluten free lemon bars!


Lemony Lemon Bars

For Base
2 cups sifted flour
1⁄2 cup powdered sugar
1 cup butter

For top
4 large beaten eggs
2 cups white sugar
1⁄3 cup lemon juice
1⁄4 cup flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon fresh lemon rind


For the base: mix the butter into the flour and sugar.
Mix with hands until it clings together.
Press into a 13 x 9 x 2-inch pan.
Bake at 350°F for 20-25 minutes or until lightly browned.

For the filling, beat together eggs, sugar and lemon juice.
Sift together flour and baking powder.
Stir into egg mixture.
Pour over baked, cooled crust.
Bake at 350°F for 25 minutes.
Allow to cool in the refrigerator approximately 4 hours.
Once cool, sprinkle with powdered sugar.
Cut into bars.

These can also be made into citrus bars by mixing lemon, lime and orange juices to equal the
1/3 cup. One of my favorites is also a lime version!

Until next time, Happy Baking!


National Pretzel Day!

History of the Pretzel

Per todayifoundout.com, A common origin story of pretzels is that they were created by a monk around 610 in Italy. According to The History of Science and Technology, the monk baked strips of dough that he folded into a shape resembling a child crossing its arms in prayer. He would give these treats, which he called “pretiolas” or “little rewards,” to children who had memorized their prayers. Unfortunately- and not surprisingly- there’s no documented evidence from the 600s to confirm this story. Other similar stories star a monk from France and bakers held hostage in Germany.
While any one of these stories might have some modicum of merit, what we do know for certain is that the earliest recorded evidence of pretzels appeared in the crest of German bakers’ guilds in 1111. Later, in 1185, an illustration of pretzels appeared in the Hortus Delicarum. The manuscript was compiled by Herrad of Landsberg at an abbey in Alsace, then a region of Germany.  However, it’s very likely that pretzels existed long before either of these instances.
In a prayer book used by Catherine of Cleves in 1440, there was a picture of St. Bartholomew surrounded by pretzels. By this time, pretzels were considered a sign of good luck and spiritual wholeness—possibly due to the three holes in the common pretzel shape touted to represent the Holy Trinity at this point. The “good luck” connotation carried the pretzel to other holidays, including New Year’s Day, when in Germany children hung pretzels around their necks; pretzels hung on Christmas trees in Austria in the 16th century; and parents hid little pretzels on Easter for children to find, an early version of an Easter egg hunt. In Switzerland, the pretzel shape was used as a marriage knot, and couples would each pull on a side of the pretzel on their wedding day. The larger half brought prosperity to the marriage—it was kind of like a doughy wishbone tradition.

Today, pretzels are most popular in American and in Germany, where they are featured at Oktoberfest. In America, besides covered in salt, hard pretzels commonly come dipped in chocolate or yoghurt, while soft pretzels are served with mustard or liquid cheese. Different flavours are available all over the world, featuring nuts, seeds, and glazes—a long way from the simple dough pretzels that were commonly served religious purposes so many years ago.

I love a good soft pretzel at the mall or a baseball game at the local stadium. Its one of the first foods my daughter ate when she was an infant. I have made them so many times, its one of the recipes thats ingrained in my memory. Below is my recipe that i’ve honed over the years.

Soft Pretzels


2 cups hot water, about 110 degrees
1 tablespoon sugar
1 teaspoon active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola oil
2 tablespoons baking soda
1 large egg

Coarse or pretzel salt
Vegetable oil cooking spray
1 Pour 2 cups hot water into bowl of electric mixer fitted with a dough hook. Check water with instant-read thermometer to register about 110 degrees. Add sugar, stir to dissolve. Sprinkle with yeast, and let sit 5 minutes; yeast should bubble.
2 Add 1 cup flour to yeast, and beat on low until combined. Add salt and 4 cups flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about 10 times, or until smooth.
3 Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
4 Heat oven to 450 degrees. Lightly spray 2 baking sheets with cooking spray. Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each), and wrap in plastic.
5 Roll one piece of dough at a time into an 18-inch-long strip. Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; 8 will fit on each sheet. Let pretzels rest until they rise slightly, about 15 minutes.
6 Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda. Reduce to a simmer; transfer 3 to 4 pretzels to water. Poach 1 minute. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
7 Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for 2 days. Do not store in covered container or they will become soggy.

Until next time, Happy Baking!


Animal Cracker in my soup…

National Animal Cracker Day

Animal Crackers. We know them. Some of us even love them. My personal favorite? The ones that are iced in bright pink and white icing with sprinkles!

April 18th is designated as National Animal Cracker day. Let’s learn some history about these crunchy cookies, shall we?

Per Wikipedia, “In the late 19th century, animal-shaped cookies (or “biscuits” in British terminology) called “Animals” were imported from England to the United States.[citation needed] The demand for these cookies grew to the point that bakers began to produce them domestically. Stauffer’s Biscuit Company produced their first batch of animal crackers in York, Pennsylvania, in 1871.[1][2] Other domestic bakeries, including the Dozier-Weyl Cracker Company of St. Louis, and the Holmes and Coutts Company of New York City, were the predecessors of the National Biscuit Company, today’s “Nabisco Brands”.

Click here to see how these are made!

Fascinating. I love seeing how things are made on a large scale. In all my years in foodservice, I’ve never had the experience in working in a large manufacturing environment.

Our friends over at PopSugar recently created a frosted animal cracker cheesecake! Below is a photo and the recipe. Let me know how it turns out! Personally, I think it may be a little too much sugar for my liking.

Here is a step by step video for you!

No Bake Animal Cracker Cheesecake

1 2 cups frosted animal cracker cookies
2 6 tablespoons butter, melted
3 8 ounces cream cheese
4 8 ounces mascarpone cheese
5 14 ounces sweetened condensed milk
6 3 tablespoons lemon juice
7 1 teaspoon vanilla extract
8 3 1/2 cups whipped cream, divided
9 Pink food coloring
10 Frosted animal cracker cookies, for garnish
11 Nonpareil sprinkles
1 Pulse 2 cups of frosted animal crackers in a food processor until fine crumbs form. Combine crumbs with melted butter and press into the bottom of a springform pan. Place in the freezer for 5-10 minutes.
2 In a bowl, combine cream cheese and mascarpone cheese and mix until well combined. Add the sweetened condensed milk and continue mixing on high for about a minute, scraping down the sides as needed. There should be a smooth consistency, with as few lumps as possible. Add the vanilla and lemon juice and mix again.
3 Add 2 cups of whipped cream to the cream cheese mixture. Using low to medium speed, mix in the whipped cream until just incorporated.
4 Remove the crust from the freezer and fill the springform pan with the cream cheese mixture, making sure to smoothing everything out. Refrigerate for 2-3 hours.
5 Add pink food coloring to 1 cup of whipped cream and fold in gently until reaching the desired color. Refrigerate until set.
6 Remove cheesecake from the refrigerator and spread the pink whipped cream over the top. Then gently remove the sides of the springform pan.
7 Pipe remaining whipped cream in circles along the edge of the cheesecake and top each peak with an animal cracker. Garnish with nonpareils. Keep refrigerated until ready to serve.
Category Desserts, Cheesecake Yield 8-10 servings Cook Time 3 1/2 hours

Until next time, Happy Baking!


Weight Versus Volume

Hope your day is finding you well. This week I believe Spring has finally sprung around here. Its been a beautiful mid 60s all week with plenty of sunshine. The hosta are pushing up through the ground, the peony plants are reaching for the sky and the grass is taking on a beautiful green hue.

Today we are going to discuss the benefits of weighing out ingredients as opposed to measuring them. Precise measurements are not necessary in cooking, but are a critical part of baking success. I’m sure you’ve heard “baking is a science!” more than once in your life. Thats why a lot of chefs are afraid of baking. They see it as this insurmountable item that requires perfect accuracy. Not exactly but you need to be in the ballpark.

I’m sure you learned to measure the same way most others have: Scoop your 1 cup measure into the bag of flour, level it off with a knife and boom! A cup of flour goes into your bowl. The problem with that is, most recipes are weighed out using a spoon to spoon in the flour and then level it off with a knife. The scooping motion compacts the ingredient and it can add as much as an extra 3 tablespoons to a recipe, in flour’s case. A bit of extra flour can toughen bread, make your cookies rock hard and ruin the fluffy texture of your cake, making it heavy and dense. So what are you supposed to do now? Weigh it!

You will need a scale for measuring accurately. It should have a gram denomination on it as that is what you will convert your recipes to. These don’t have to be expensive. My first one was a postal scale from a big box store, like this one.

Next you will need to convert your recipe. Luckily for us, King Arthur Flour has a great chart that is very handy, as it has several pages of ingredients used in every day baking. Click here to be taken to the chart.

Thats all there is to it! Try converting some of your own recipes or use mine below to make No Bake Chocolate Oatmeal Cookies. To help you make the transition, this recipe has both the volume and weight measurements.

No Bake Chocolate Oatmeal Cookies


Yield: 24 cookies

½ cup (113 grams) unsalted butter
2 cups (397 grams) granulated sugar
½ cup (120 ml) whole or 2% milk
4 tablespoons unsweetened cocoa powder
Pinch of salt
½ cup (135 grams) peanut butter
2 teaspoons vanilla extract
3 cups (267 grams) quick-cooking oats
Add the first five ingredients (through the salt) to a 4-quart saucepan.
Bring to a rapid boil and let boil for 1 minute.
Remove from heat.
Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.

See? That wasn’t so hard! And now you have some delicious cookies to snack on!

Until next time, Happy Baking!


Breakfast for Dinner


(Not My Waffles)

Welcome back! It’s great to see you again. I missed you.

You might be asking yourself, what does a single father do on a Friday night when he doesn’t have his daughter? You werent? Okay, I will share anyways because its TERRIBLY exciting!

Laundry. Yup. You read that right. My night began around 6pm folding laundry. Laundry is one of those things thats a constant in all of our lives. Not super exciting but without it, we’d be naked. Once that was done and put away, I moved on to cleaning the house, which really is pointless since it’s been raining today and the dogs are wet and muddy. But believe me when I tell you, my bathroom was atrocious. Now on to the exciting part!

My dinner. I tried something completely new tonight and I’m going to share it with you! I made some of my favorites: Breakfast for dinner. If you’ve never done this, you’re missing out.

It was a roundup of the usual suspects: Waffles, cheese, eggs, did i mention cheese?! The “completely new” part was the waffle. I’ve been on a weight loss journey for over a year now. I’m overhauling my life and trying to take better care of myself. This includes NOT dousing everything in maple syrup, which is like 100% sugar. So instead of the usual sweet waffle, I made them savory! Herbs have no calories so to speak so you can add great flavor without ruining your diet.

Have you ever had a savory waffle? I don’t think i had prior to this evening.

Here is the recipe I used:

Savory Waffle

1 c All Purpose Flour

1.5 tsp Baking Powder

1 egg

1 c almond milk (use whatever milk you like. I just had almond on hand)

1 tbsp Oregano

1 tsp salt

1 tsp black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 c Cheddar Cheese, Shredded

Mix all ingredients together. Bake in a waffle maker until golden brown.

Yield: 4 waffles


Thats it! See, super simple. While the waffles were waffling, I cooked up some sunny side up eggs, 1 per waffle. I placed the egg on top of the waffle and sprinkled it with more shredded cheddar cheese. My favorite part? When you cut into the egg yolk and it creates a sauce for the waffles. The savory waffle, mixed with the cheesy goodness and fatty egg is a match made in heaven. My only regret? Not getting a picture!

If you are feeling adventurous this weekend, this would make a perfect brunch dish. I tend to experiment a little bit when I’m on my own for dinner. My daughter Lorelei is 7 and is every minute of 7 years old. She’s adventurous when she’s in the mood. This is one of those dishes she would look at me and say “Really Dada? You think i’m going to eat this?”. Since it was just me and dogs tonight, I was in the clear.

Until next time, Happy Waffling!