Chocolate Chip Belgian Waffles

 Waffles are just about one of the greatest breakfast foods. 

 They can be topped with any number of perfect things.

 And since I finally bought myself a waffle iron...

 I kind of went crazy this weekend and ate them for breakfast two days in a row.

 And maybe had them for dinner too.

 But how can you resist such golden beauties?!

 Smothered in butter, and a little Nutella. 

 Okay, I'll admit I was just eating the Nutella out of the jar beside my waffle plate.

 I love making a tower of waffles. 

 Dessert for breakfast is the way to go.

Ingredients:

1. 1 1/2 cup flour
2. 1/2 cup cornstarch
3. 1 1/2 tsp baking powder
4. 1/2 tsp baking soda
5. 1 tsp salt
6. 2 cups whole milk
7. 2/3 cup vegetable oil
8. 2 egg
9. 3 1/2 tsp sugar
10. 2 tsp vanilla
11. 3/4 cup chocolate chips

Instructions:

1. In a medium bowl whisk together dry ingredients.
2. Add wet ingredients and whisk until everything is combined well.
3. Turn on waffle maker and allow batter to sit while it heats up. 
4. Using a 1/3 measuring cup, scoop out the batter onto your pre-greased waffle iron and cook until done. (Most waffle irons have  a little blinking light to let you know they are done.)
5. Serve with butter and Nutella, brown sugar and powdered sugar, or fresh fruit, maple syrup, and whipped cream. The combinations are endless and I love them all!

Vanilla Cake

 Oh cake! Kate loves cake. A lot.

 Delicious sponge cake with ganache, because it's important to sneak that chocolate in there!

 This cake demands a party. 

Vanilla Cake: Makes 1 double-layered 8" cake 

Ingredients:

1. 2 cups sugar
2. 4 eggs
3. 2 1/2 cups flour
4. 1 cup milk
5. 3/4 cup vegetable oil
6. 2 1/4 tsp baking powder
7. 1 tsp vanilla

Swiss Meringue Buttercream:

1. 1 1/4 cups sugar
2. 5 large egg whites 
3. 1 lb. softened butter 
4. 1 tsp vanilla
5. 2 cups powdered sugar

Instructions:

1. Preheat oven to 350 degrees. Grease two 8" cake pans well and set aside.
2. Beat together eggs and sugar until pale yellow. Add in baking powder.
3. In a separate bowl whisk together milk, oil, and vanilla. 
4. Add in half the flour, then the milk mixture, then the rest of the flour.
5. Divide he batter evenly between both pans.
6. Bake for about 40-45 minutes.
7. Remove cakes from oven and allow to cool for about 15 minutes before removing the cake from the pans. 
8. Allow the cake to cool completely.
9. For the buttercream, whisk together the egg whites and sugar in a heat proof bowl. Put bowl over simmering water and whisk constantly until mixture is warm.
10. Transfer the mixture to a kitchen aid mixer and beat until soft peaks form. Add vanilla.
11. Add butter slowly in small increments. Once the butter is fully incorporated add powdered sugar in 1/2 cup increments. 
12. Whisk mixture thoroughly.
13. Set aside in a bowl with plastic wrap until needed.
14. Trim the tops of your cakes if needed. 
15. Place the base layer bottom down on your turn table and slater on the icing to make a thick middle layer. 
16. Put the top layer of cake bottom UP on the cake so that the top of the cake will be perfectly even. 
17. Dole out more icing and smooth it over the tops and sides. 

Greek Festival- Saco, ME

The youth of St. Dimitrios Church in Saco, ME does the community proud performing several times in traditional costumes; it was so hot out though, I don't know how they didn't melt under all that wool.

They were definitely whipped into shape by their teacher, but look at all those smiles; they loved it. Boy, they may be young but they sure are impressive to watch. 

This one's a real sass pants. Don't let his angelic smile fool you. 

My favorite part though is always grabbing a baklava sundae, because what could be better on a scorching day than a little mix of Greek dessert with an American classic? 

4th of July- Bailey's Cream Pie

I'm aware Irish cream isn't exactly American, but add some seasonal summer fruit and you're still showing homage to the good ol' red, white, and blue!

I have never been a fan of fruit pie in the sense that the fruit was cooked, but fresh fruit is another matter.

 Oh sweet heaven doesn't this look delectable?

 I admit the crust didn't hold up so well, but boy oh boy did this slice taste like victory!

Bailey's Cream Pie: Makes 1 9" pie

Filling Ingredients:

1. 3/4 cups sugar
2. 3 1/2 tbsp cornstarch 
3. pinch of salt
4. 2 cups milk
5. 1/2 cup Bailey's (or other Irish cream)
6. 5 egg yolks
7. 2 tbsp butter
8. 2 tsp vanilla
9. fruit for topping (I used 1 pint blueberries and several strawberries)

Crust:

1. 12 graham crackers
2. 5 tbsp melted butter

Caramel Sauce:

1. 1 cup sugar
2. 2 tbsp water
3. 4 tbsp butter
4. 1/2 tsp kosher salt
5. 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350 degrees. 
2. Break up graham crackers and pulse in a food processor until a fine crumb forms--only s few seconds.
3. Put crumb into a small bowl, add melted butter, and using a spoon mix until well combined. Press into a 9" pie pan until bottom and sides are covered. 
4. Bake for 12-15 minutes and allow to cool while making the filling.
5. In a medium saucepan whisk together sugar, cornstarch and salt. Then whisk in the milk, Bailey's and eggs until well combined. 
6. Put over medium heat and whisk constantly. When the mixture starts to thicken and bubble, add the butter 1 tbsp at a time. 
7. Add the vanilla last.
8. Pour mixture into a medium size bowl and cover with plastic wrap. Put in the fridge to get cold-at least 1/2 hours.
9. While the filling is chilling down, make the caramel sauce by combining the sugar and water in a small sauce pan. Bring to a boil, add the butter and keep stirring until the sugar starts to turn an amber color. Once the whole mixture is the caramel color, remove from heat and add the salt and heavy cream. The heavy cream will sizzle and you will think "I ruined it!" You haven't. Quickly stir and incorporate the heavy cream and the mixture will thicken and BAM-caramel sauce! 
10. To assemble: Pour the caramel sauce over the bottom of pie crust. Allow it to set a few minutes.
11. While you allow the caramel to set, take the cream out of the fridge and press the mixture through a sieve to get rid of any lumps that may have formed. 
12. Take the cream and layer over the caramel sauce. 
13. Cover with lots of fresh blueberries and strawberries or any fruit your heart desires....that taste yummy with Bailey's of course.