first attempt – liege waffles

DSC_6434These liege waffles were a huge pain in the butt. I had to buy special ingredients (Belgian pearl sugar), it took forever (3 days?) and to be honest I don’t think they came out that well. During our Portland trip a few months ago, we went to Off the Waffle for our last breakfast and damnnnn that waffle was amazing – I was inspired. But alas, my first attempt at liege waffles yielded something much denser and all-around not as mouth watering. Yes, they were still okay – it’s hard for sugared bread to be disliked, but with Off the Waffle fresh in my mind… I just couldn’t love these.

But I mean, I made them for a birthday brunch for a group of friends and they were a hit anyway. Maybe my standards are too high. But you know, maybe not.

DSC_6421DSC_6423DSC_6424DSC_6428DSC_6429DSC_6431When I’ve forgotten about this waffle incident I hope to revisit a less complex recipe and work on a second attempt. That may be awhile from now.

Followed exactly:
Not Martha’s Liege Waffles for freezing


ice cream croissant waffle taco

DSC_6417This probably needs a better name, but I’m not creative enough think of one. Croiffle? Croiffle taco? Wowful ice cream taco? Heavenly-deliciousness-in-every-bite? Need help. Please comment your best naming suggestions so I can stop sounding like a crazy person when I describe this fantastic feat of fusion baking.

Despite sounding like a list of unrelated words, the ice cream croissant waffle taco is exactly what is described: a taco shell made from croissant dough pressed in a waffle maker, filled with ice cream. It is what dreams are made of. Crunchy, flaky croissant paired with sweet, smooth ice cream. I truly believe that this is the dessert to end all desserts. Read more