Things I’m obsessed with this week:
Finding an Irish dessert that doesn’t involve Guinness. Do the Irish people just not eat dessert? Do they drink it instead? For the love of all that is good and Irish I need to know.
Draw Something. Best thing to happen to procrastination since Words with Friends. (Play me! User name for both: notdeana).
The fact that this girl is going to be in the same country STATE as me very, very soon. There are big plans that revolve around eating.
Corned beef. I’m cooking another one as we speak. There were no leftovers from the last one and I NEED LEFTOVERS. Or you know, a freshly cooked corned beef to use as leftover.
The smell of homemade pickling spice. It smells like Christmas, but better. I need a pickling spice scented candle.
Learning how to curse in Polish so my dance teacher understands my swearing.
This face scrub. I bought it at Whole Foods for $16.It makes your skin all soft and smooth, but its not mean to your face like an apricot scrub. If you love the smell of Tea Tree Oil like I do, it smells amazing. And a jar lasts forever.
My sister gave me this face mask (also from Whole Foods) for my birthday and I love it. Its super smooth and creamy. It looks and smells like chocolate pudding. (And I still don’t know if I should eat it or put it on my face.)
One product to detangle, repair, shine, seal, and smooth hair? Who doesn’t want that?
The Hunger Games Trilogy. I read them all in under 24 hours. And I want the cookbook.
And last but definitely not least,
Specifically, Marion Cunningham’s yeast risen waffles. They are the lightest, crispiest waffles to ever come out of my waffle iron. They’re yeasty, barely sweetened and begging for some Grade B maple syrup (or sliced local strawberries). And as good as the batter was on the first day, I actually liked it better on days 2 and 3. The batter got more complex, and ever so slightly sourdough-ish. I wanted to use is as the bread for a sandwich, but by the time I was done with breakfast it was gone. Oh well, maybe next time. (Brain Blast: Yeasted Rye Waffle Rueben. If you make it, please invite me over. I’d do the same for you.)
Yeasted Waffles (printable)
Adapted from Orangette
So, I’m absolutely sure these are delicious with the buckwheat flour but I didn’t have any so I used all white flour. They were delicious, but I can’t wait to experiment with other flours. Because I don’t want to dirty multiple dishes or wait for things to cool, I like to warm the milk then put cubed butter in the milk. The milk melts the butter and the butter cools the milk.
1/2 cup warm water
1 package (7 grams) active dry yeast (or .5 ounces fresh yeast)
2 cups (475 ml) whole milk, warmed
1 stick (113 grams) unsalted butter, cut into small pieces
1 teaspoon kosher salt
1 teaspoon sugar
2 cups (250 grams) all purpose flour
2 large eggs, lightly beaten
1/4 teaspoon baking soda
Pour the water in a large mixing bowl (keep in mind the batter will double in size so pick a big one). If using active dry yeast, sprinkle the yeast over the water and let stand to dissolve for 5 minutes. If you’re using fresh yeast (yay us!), add the yeast to the water and whisk until dissolved and no lumps remain. Add the butter to the milk and let sit until the butter is melted. Then add the milk and butter mixture, salt, sugar and flour to the yeast and stir well to combine. With active dry yeast, cover with plastic wrap and let stand overnight at room temperature. If you’re using fresh yeast, cover and let it hangout in the fridge overnight (we need to slow that proofing. Also, you can add the eggs and baking soda now if you want. Since its in the fridge there’s no worry about the eggs going gross.)
In the morning, add the eggs and the baking soda. The waffle batter should be super thin. Like the consistency of heavy cream. Preheat you’re waffle iron and cook according to your waffle irons instructions. Mine doesn’t have temperature or time settings so I just add batter and cook until the light goes off. Serve immediately or risk soggy waffles.
Any leftover batter can go back in the fridge so you can have waffles for the next 2 days. After that, I think the yeast will have lost its life.