Emily's Liege Waffles

Emily made these yummy liege waffles at our family brunch last weekend.  They are a copycat to the famous Waffle Love Truck waffles. (Recipe adapted from here.)

Emily's Liege Waffles

prep time: 4 hours

cook time: 5 minutes
yield: 10 waffles
serving size: 1 waffle

3/4 c. whole milk, scalded and cooled to warm milk
2 Tbsp. water, warmed
1 1/2 tsp. sugar
2 tsp. instant yeast
2 large eggs, lightly whisked
1 c. unsalted butter, softened
3 Tbsp. honey
3 Tbsp. white sugar
3 tsp. vanilla
2 c. bread flour
1 1/2-1 3/4 c. flour
2 c. Belgian pearl sugar (purchased from a specialty store or Amazon)

Add the sugar to the milk and water and then and add the yeast, stirring to combine. 
Allow the yeast to proof, or get foamy and puffy.

In a large bowl, beat together the butter and sugars. 
Add the eggs, honey and vanilla. 
Stir together and add the yeast mixture. 
Place in a standing mixer with the dough hook and add 2 cups of flour. 
Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter, or up to 24 hours covered with plastic wrap in the fridge. 

The dough will need to sit on the counter and come back to room temperature to use. 
Then punch down and knead in the pearl sugar. 
Separate into 8-10 balls and place on a hot, greased waffle iron. 
Cook until golden brown.
Serve with biscoff/nutella (and other yummy spreads), whipped cream and fresh berries - no syrup needed!

Breakfast Casserole

This deliciousness was served at the family brunch last weekend, along with Emily's liege waffles. (It was adapted from here.)

Breakfast Casserole

Prep time: 10 min.
Cook time: 90 min.
Total time: 1 hr. 40 min.
Serves: 12

24 oz. frozen shredded potatoes
salt & pepper
12 eggs
2 c. half & half
1 tsp. seasoning salt
1½ c. cheddar cheese, grated
1½ c. pepper jack cheese, grated (or colby/monterey jack)
2 c. chopped ham (or sausage or bacon)

Grease a 9”x13” pan.
Put the potatoes in the bottom of the pan.
Sprinkle with salt & pepper.
In a large bowl, whisk the eggs together.
Then add half & half, seasoning salt, cheeses and meat.
Pour over the top of the frozen potatoes.
Cover with foil and refrigerate for 2 hours or overnight.
Bake at 350˚F for 90 minutes, still covered with foil.
Let rest for 10 minutes before serving.
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