Liege Waffles

Have you ever eaten something so amazing, so absolutely wonderful that you can’t get it out of your head? You might go back for “just one more” or even better yet, want to make it at home. Well for me, these waffles are just that! I discovered Liege Waffles on a trip a to New York City a few years back. I ate an embarrassing amount of waffles in my few short days in the city.

I recently came across pictures from that trip, remembered the waffles, got excited and HAD to make them. So I went on a quest to find a good waffle iron and some pearl sugar (more on that later). After searching many stores, doing lots of research and two Amazon orders later, I’m all set!


It’s been quite the journey creating the perfect recipe for these waffles. If you aren’t familiar with Liege Waffles, they are a type of Belgium waffle, but with uneven edges. The batter is made with yeast, and they have a chewy texture with pockets of caramelized sugar. The caramelized exterior of the waffle comes from the pearl sugar. What is pearl sugar? Well, pearl sugar is pea-sized pieces (pearls) of sugar that have a higher melting point than granular sugar. So when it comes in contact with the hot waffle iron, the sugar caramelizes instead of burns. How’s that for food science?


Sound complicated to make? Do not fear! These waffles can be in reach by tackling the recipe below. I’ve added a lot of notes and tips to ensure waffle success. Give them a try- enjoy!

Liege Waffles

Yields: 10-12 waffles

Recipe adapted from:


  • 1 1/2 tablespoons white sugar20170409_125631
  • 1 packet active dry yeast (7 grams)
  • 3/4 cup lukewarm milk (temperature between 105 and 115 degrees F)
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup Belgian pearl sugar


1.) In a small bowl, combine the granulated sugar, warm milk and yeast. Whisk until yeast is dissolved and let rest for 5 – 10 minutes, until foamy.

2.) In a large bowl of a standing mixer, mix the flour and salt 20170409_132306together. Pour in the yeast mixture and mix about 1 minute until shaggy.

3.) Add the eggs, one at a time until well incorporated, mixing for 30 seconds after each addition. Mix in the vanilla extract.

4.) At medium speed, mix in the softened butter 2 tablespoons at a time. Blend until the20170409_133227 dough is very smooth (it will be slightly sticky).

5.) Cover the mixing bowl with plastic wrap and let batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.

6.) Once the batter has doubled, take a spatula and mix the dough to deflate it. Slowly fold in the pearl 20170409_154324sugar so it is evenly distributed in the batter. Let dough rest for 15 minutes. While the dough is resting, heat up the waffle iron.

7.) Preheat the waffle iron to medium high heat. Drop 1/4 cup of batter onto the hot iron. Cook waffles until golden brown and the pearl sugar melts and caramelizes. Cool waffles on wire rack. Enjoy plain or with your favorite waffle toppings.

Notes and Tips:

  • There are multiple kinds of dry yeast out there so be sure to use active dry yeast for best results.20170409_130917
  • When you bloom the yeast, measure the temperature of the milk to ensure it is between 105 and 115 degrees F. If it’s too cold, the yeast won’t bloom properly. If it’s too hot, it will kill the yeast. Once bloomed, the yeast should be nice and foamy on top.
  • Be patient with the dough while it’s rising. I created a makeshift proofing drawer by heating a cup of water for two minutes in the microwave and then placing the bowl of dough in the microwave while it was still warm. This helps to create a more controlled environment for the dough to rise.
  • I went on a wild goose chase to find pearl sugar in the stores in my area and I was not successful. I ended up purchasing it online through Amazon.
  • Be careful when taking the hot waffles out of the waffle iron. The pearl sugar gets very hot! I purchased a waffle fork to help remove the waffle and save my fingers.
  • I found it easiest to clean the melted sugar out of the waffle iron while it was still warm with damp paper towels.
  • Speaking of waffle irons, most waffle makers will work for this recipe but those with the deeper pockets will work best to accommodate the pearl sugar. Bonus points if you have an iron where you can control the temperature!
  • Feel free to enjoy these waffles for breakfast or dessert. Topping suggestions: whip cream, berries, bananas, cherries, hot fudge, lemon curd, powdered sugar… but I would not suggest maple syrup because the waffles are sweet on their own.



Banana Oatmeal Chocolate Chip Muffins

Things have been “bananas” lately so I thought it would be fitting to make a treat out of bananas. These banana oatmeal chocolate chip muffins are a perfect addition to any busy morning or for a great snack. The oatmeal adds texture and the chocolate chips add a bit of sweetness. The base of this recipe is my standby banana bread recipe. I enjoy making the banana muffins slightly more than the bread because it’s the same great taste and it takes half the time. Give them a shot- enjoy!


Banana Oatmeal Chocolate Chip Muffins

Recipe adapted from: Pillsbury

Yields: 18 muffins


  • 1 cup sugar20160117_155945.jpg
  • 1 cup (2 medium) mashed bananas
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup old fashioned rolled oats (not quick oats)
  • 1/2 cup semi-sweet chocolate chips


1.) Heat oven to 350 degrees. Place paper muffin liners in the muffin cups.

2.) In a large bowl, cream the sugar and butter until well incorporated. Next mix in the mashed bananas.20160117_161117.jpg

3.) Add the vanilla extract and the 2 eggs and mix well.

4.) Next stir in the flour, baking soda, salt and oats. Lastly fold in the chocolate chips.

5.) Using a cookie scoop or ice cream scoop, fill muffin cups until 2/3 full with batter.20160117_161938.jpg

6.) Bake muffins in 350 degree oven for 20-25 minutes (or until toothpick inserted into center of muffins comes out clean). The tops should be lightly browned. Take muffins out of pan and cool on cooling racks. Store in air tight container.

Notes and Tips:

  • Make sure your butter is at room temperature before you start mixing the batter. Softened butter will make for a smooth, creamy batter.
  • Using well-browned (or even black!) bananas will create a strong punch of banana flavor for the muffins.
  • Feel free to omit the chocolate chips and/or add 1/2 cup of your favorite nut.
  • If you are looking to cut a few calories- I’ve made these muffins in the past with 1/2 cup sugar and 1/2 cup of Splenda and they turned out just as tasty.
  • These muffins freeze very well and can be defrosted quickly in the AM for breakfast or for drop-in guests. Freeze in zip top bags and defrost muffins for 30 seconds in the microwave.



Apple Fritter Bread

Fall is here! This is my absolute favorite time of the year. I love the weather, the leaves, and most of all, the apples. I’ve come to realize that those of us who love Fall are either “apple people” or “pumpkin people”. Well I am definitely an “apple person”, although I can still show a little love to the pumpkins (see Great Pumpkin Cookie post). This year, in an effort to fully embrace the apple season, I went apple picking! I may have been a little over zealous because I went for the 1/2 bushel of apples, which didn’t seem like a large amount at the time. Then I got home and realized I needed to do some quick research on apple recipes to use up all the delicious apples!


Then I came across this gem, and had to try it. Overall, it was an applicious treat! The light, fluffy texture of the bread, combined with the apple cinnamon layer and glazed top had me going back for a second piece. Unfortunately, this recipe only ended up using two, of my many, apples so watch for more postings! Enjoy!

finished bread


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