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Celebrating White Chocolate with Waffles


Celebrating White Chocolate with Waffles

My wife is a happy woman this morning because it's National White Chocolate Day.  To celebrate, I'm pulling a recipe from CakeLove in the Morning for White Chocolate Waffles.  it's important to warm all of the ingredients so the white chocolate won't stiffen and clump up.  If you're like me and prefer real chocolate, bittersweet chocolate pieces work just as well.  

White Chocolate Waffles

from CakeLove in the Morning

4 eggs

6 tbsp superfine sugar

1 1/4 cups half-and-half

1 tsp vanilla extract

3 to 4 oz white chocolate, melted in a double broiler or metal bowl placed over a saucepan of steaming water

7 oz. (roughly 1 1/2 cups) unbleached cake flour

1 tbsp baking powder

1/4 tsp salt

1. Start the waffle iron and preheat the oven to 200 degrees F to keep the finished waffles warm.

2. Run warm water over the eggs for 20 seconds, then separate them.  In the bowl of a standing mixer fitted with the whisk attachment, whip the egg whites to stiff peaks, then sprinkle in 4 tablespoons of the sugar with the mixer on high speed.  Carefully move the meringue to a separate bowl and set aside.

3. Using the same bowl and whisk, mix the yolks and the remaining 2 tablespoons of sugar on high speed for 30 seconds.  Reduce the speed to medium and add the half-and-half and vanilla.

4. Scrape the melted white chocolate into the mixer and whip to incorporate.

5. Meanwhile, in another bowl, whisk the flour, baking powder, and salt to combine. Fold the flour mixture into the yolk base, then gently fold in the meringue.

6. Spray the waffle iron with plenty of nonstick spray.  Ladle 1/4 cup batter onto each square of the iron.

7. Cook following the waffle iron's directions. Serve immediately or hold on a heat-resistant plate in the warmed oven.  


Making breakfast with mindy


Making breakfast with mindy

I had so much fun making a breakfast lasagna on the Today Show this morning.  Not only did I get to show off one of my favorite brunch creations of all time, but I got to do it MINDY KALING!!  She may not be a pro in the kitchen, but it was great having her (and Dylan Dreyer) by my side.

This breakfast lasagna recipe is a slight variation of the one that I have in my brunch cookbook, CakeLove in the Morning.  It makes a very impressive presentation and can feed up to 12 people (or six if all of your guests eat like me).  Feel free to experiment with different types of meats, veggies, and cheeses, although I'd recommend sticking to the recipe as is the first time you make it.  It's a winner.

In case you didn't catch me making a breakfast lasagna with Mindy on the Today Show this morning, you can find it here.  

Breakfast Lasagna

adapted from CakeLove in the Morning

Yield: serves 8-12


2 oz. unsalted butter

1/4 tsp salt                       

2 tbsp unbleached all-purpose flour            

3 cups whole milk, warmed (for thicker sauce, use 2.5 cups)

3 tbsp olive oil                    

2 lbs mushrooms (crimini, button, shitake) or zucchini (if zucchini, discard the seeded core)

1 yellow onion                    

1 lb. applewood smoked bacon            

1/4 tsp sea salt                    

9 eggs 

3 tbsp butter or olive oil 

2 cups sharp cheddar cheese, freshly grated

2 cups gouda  cheese, freshly grated

9 pieces of lasagna noodles (no boil type)      

Salt, to taste

Pepper, to taste

Pinch of paprika

1. Prepare the béchamel sauce: melt the butter in a medium sauce pan. Stir in the salt and flour and cook until it reaches a light blonde color. 

2. Slowly whisk in the milk and continue stirring until it lightly simmers. Season to taste with salt and pepper. Remove from the heat, cover with a lid and set aside.

3. Preheat the oven to 350°F. Coat the bottom of a 9” x 13” casserole dish with butter, then sprinkle lightly with salt and black pepper. (check dish size)

4. In a deep skillet, heat 3 tablespoons of olive oil over medium heat. Thinly slice the onion and ’shrooms and sauté together until they’re cooked down to about half the volume, approximately 5 minutes. Alternatively if you’re using zucchini, cut sides off to leave a 1” core intact and discard the core. Dice the zucchini into ¼ pieces and sauté with the onions. 

5. Cook the bacon in the microwave until crispy. Set aside to cool and crumble. 

6. Crack 6 of the eggs into a bowl and whisk to scramble. Melt the butter in a large non-stick pan and add the eggs. Cook, scrambled, only about half-way -- leave them loose. 

7. Using a ladle, spread a thin coating of the béchamel sauce on the bottom of the prepared pan and cover with three lasagna noodles. 

8. Spread more sauce on top of the noodles, then layer half the mushrooms and onions, followed by one half of the gouda.  

9. Add another layer of 3 lasagna noodles, then spread with the partially cooked scrambled eggs, bacon, one half of the cheddar cheese, and more of the sauce. 

10. Add the final layer of 3 lasagna noodles. Cover with the remaining sauce, mushrooms and onions and the remaining cheeses. Sprinkle salt, pepper and paprika to taste across the top. 

11. Create three tablespoon-sized wells in the top layer, then crack and drop an egg into each one. 

12. Bake for 30 to 40 minutes or until the sides bubble and the top is lightly browned. Loosely cover with aluminum foil if the top is cooking too fast. 

13. Remove from the oven and rest for 5 minutes before slicing into squares to serve.