I don’t even remember.
I don’t remember because I’m sitting here, trying to write this, minding my own business, when I see something out of the corner of my eye.
About three inches away FROM MY FACE.
Dropping down from the ceiling.
ONTO MY SHOULDER.
I can’t even think right now.
It’s not even lunchtime, and I’ve already had an adrenaline overdose and committed murder. Justified murder, yes. But murder nonetheless.
I’m going to have a leftover chocolate waffle. With caramel sauce.
Follow the pictures below to enjoy these to their maximum potential. That’s what I’ll be doing right now. For brunch. I’ve earned it.
Chocolate Liege Waffles
Makes 6 waffles
1/3 cup (about 83 ml) hot milk
1/2 cup (1 stick or 113 grams) unsalted butter
2 eggs, at room temperature
1 tablespoon honey
1 teaspoon (5 ml) vanilla extract
1 1/2 cups (grams) bread flour
1/2 cup cocoa powder
2 tablespoons brown sugar, packed
1 1/4 teaspoon (or 1 packet) instant yeast
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
3/4 cup Belgian Pearl Sugar
To make the waffles: In a medium bowl or measuring cup, heat the milk until it’s hot enough to melt the butter. Stir the butter into the milk until melted. Add the eggs, whisking lightly. Stir in the honey and vanilla extract; set aside.
In a large bowl, or the bowl of a standing mixer with the dough hook attached, combine the flour, cocoa powder, brown sugar, yeast, cinnamon, and salt. With the mixer on low speed, slowly add the warm milk mixture in a slow steady stream. Increase speed to medium and mix until the dough barely sticks to the bowl, about 7 to 8 minutes, scraping the sides as necessary. Transfer the dough to a very lightly oiled bowl, cover, and allow to rise until doubled in size, about 1 hour.
Once doubled, turn on the waffle iron. Knead the pearl sugar into the dough and set aside to rest while the iron heats.
Divide the dough into 6 slightly larger than 4-ounce pieces. One piece at a time, spread the waffle dough in the hot iron. Cook until deep golden brown, about 2 to 3 minutes. Serve warm, plain, or with caramel or maple syrup, or other garnish.
Recipe by Darla