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Liege Waffles

Well, this was a revelation.

Liege Waffles | Sugar and Grace

I apparantly like waffles…as long as they’re yeasted and covered with little caramelized bits of sugar. Gah.

Liege Waffles | Sugar and Grace

If we were to have a waffle conversation a week ago, I’d tell you they were ok. I’d tell you that most waffles are either a little too crispy, or a little too soggy. I’d tell you that I try reallllly hard to like them, but just can’t ever find anything  to get excited about.

But these…THESE you can get excited about. It’s not shocking, really, that I love these, because they are like little griddled pieces of sugared bread dough. I picture them as sweet street food in Belgium.  Cause these are, from what I’ve cobbled together in my limited research, the actual waffle they eat there, and nothing like Belgian Waffles we know here.

They are chewy, where others are either crispy or soft. They are sweet, where most are typically just a bland vehicle for syrup. They are small, where “Belgian” waffles are usually huge and intimidating. And, they are meant to be eaten out of hand, not with a fork and knife.

Liege Waffles | Sugar and Grace

Or atleast that’s how I eat ’em.

Spend a Saturday morning making these…you won’t regret it!

Liege Waffles

print recipe

INGREDIENTS:

1/4 c + 2 Tbs warm milk (between 100 and 110°F)
1/2 tsp  sugar
2 tsp instant yeast
1 1/2 c bread flour, sifted
1 tsp cinnamon
1/2 tsp salt
2 tsp vanilla extract
1 egg + 1 egg yolk
1/2 cup unsalted butter, slightly softened but still cool.
Scant 3/4 c turbinado sugar
Cooking spray

DIRECTIONS:

Stir the sugar into the warm milk until dissolved. Mix in yeast and cover. Let sit for five minutes until yeast has foamed up at the top.

In the bowl of your standmixer, combine flour, cinnamon, and salt. Add in vanilla and mix, then pour in the yeast mixture. Add in egg and egg yolk, mixing until dough becomes cohesive. Cover and let rest for 30 minutes in a warm spot in your kitchen.

Return the bowl to the mixer, and begin beating in the butter. With the mixer on medium/high, add in one piece at a time, but work quickly. When butter begins to look incorporated, scrape down the sides of the bowl and beat a little longer, until the dough looks smooth. Add the sugar, and mix briefly.

Divide the dough into about 1o equal balls, and let rest 10-15 minutes longer. While the dough rests, preheat your waffle iron to a medium heat and spray with cooking spray. Set a cooling rack nearby.

Place one ball of dough on the hot iron, close, and let cook for a few minutes. You may check to see how well it is browning…just keep in mind you want these darker than most waffles we are used to eating. There is sugar in these things that is caramelizing as you cook! Pure magic.

When golden brown, remove and place on a cooling rack. DO NOT skip this step. The waffles will be semi-soft when you pull them off the iron, but the exterior will crisp up as air curculates around them. More magic.

Then, avoid all temptation to add toppings, and enjoy as is. If you have a waffle iron like mine, the plates make these perfect quadrants that tear off into bite sized pieces.

Liege Waffles | Sugar and Grace

My entire family loved these. Benj inhaled them, claiming they were better than donuts, and Ian tried to eat THREE! I only ate one, simply because I knew there was butter and sugar involved in making them so delicious, so I cut the little guy off at two.

Recipe adapted from, and with thanks to: The Kitchn

JPSeptember 8, 2013 - 2:46 pm

Your pics are amazing! And these look FABULOUS! Make me a gluten-free version 🙂

breelinne@gmail.comSeptember 11, 2013 - 6:09 pm

So good. Just ordered me some more sugar on Amazon…so anxious to make them again. Now YOU make them healthier and get back with me! 🙂 🙂

toniSeptember 13, 2013 - 5:48 am

Truly amazing! I was a little put off that she didn’t offer me syrup w/ them until I took a bite!! Decadent for sure…..Only topping I can see might be fresh berries to make you feel a little less guilty in enjoying them!

EstherOctober 11, 2013 - 4:14 pm

As a Belgian, I can tell you than your imagination is right! They are indeed sold as sweet street food.
You eat them out of your hands with a napkin and there’s nothing better when it’s cold and a bit rainy and you get a sweet tooth craving while shopping! They bake them right while you wait and for the first minute they’re almost too hot to eat.
There are at least four different stalls in the shopping street alone in Antwerp, you find them everywhere! Though they are simpler there, meant for locals rather than tourists, whereas in Brussels, you can have them as extravagant as you like!
Think whipped cream, strawberries, caramel and chocolate sauce all on one waffle! It looks impressive and they just call out to tourists with their tempting, delicious looks.

breelinne@gmail.comOctober 12, 2013 - 9:37 pm

Oh my, how wonderful that sounds! Thanks for letting me know…would love to try them someday! 🙂

[…] in the kitchen, and sometimes I might post a recipe that seems labor or time intensive (like this, or this), but I would not share it if it wasn’t toally doable for someone like me. Sometimes […]

[…] share this little recap for you of the most loved recipes from 2013. A few of my favorites (like this, and this) didn’t make the cut, but really, everything you are getting on this little piece […]

[…] about this beloved breakfast treat (I mean, c’mon, sounds super interesting right?) go here. This waffle changed my life, and will always and forever be my favorite. […]

Grilled Corn and Poblano Queso Blanco

Grilled Corn and Poblano Queso Blanco | Sugar and Grace

You know what bugs me, being from Texas?

Not the expectation and stereotype that if you come to Texas you will see boots and hats and trucks. Cause you will. And I like it that way.

Not the way people imitate our drawls. Cause it’s charming. And imitation is the sincerest form of flattery right?

If you really want to know what it is (well you’ve at least read this far right?!) it’s the way people treat country music like the redheaded stepchild of the music industry. And you know what? I’m not even a hardcore, diehard, all out country music fan. But I think it’s enjoyabe to listen to, and I choose to listen to it fairly often, and that’s ok, right? Here’s what I don’t think is ok:

“That’s terrible music.”

Well, no it’s not…you just don’t like it. And you are most definitely allowed not to like it.

Music is a matter of taste, and preference, and that’s the beauty of it. You can listen to whatever you want, whenever you want, and no one can tell you otherwise. Unless you’re four and your dad hasn’t realized that you can now understand all the inappropriate language in some of the rap music he ocassionally plays. *cough*

Gosh I’m getting old.

And writing all this is making me feel like I need to go apologize to my brother for telling him his hipster music sounds like kids whining.

Grilled Corn and Poblano Queso Blanco | Sugar and Grace

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toniAugust 24, 2013 - 5:31 pm

Ha! Now this made me laugh on several accounts….the *cough* and the hipster music. Made my day. Now to make this queso…

Grilled Corn and Poblano Queso BlancoAugust 27, 2013 - 5:37 pm

[…] RECIPE […]

LaurenNovember 21, 2013 - 7:58 pm

I kind of got a little chuckle out of reading this post… I’m from the Midwest and country is my “go-to” genre. There’s a song for every mood, every challenge in life, for everything. LOL. Love it!!
As far as the recipe goes, photos look great! I think this is going on my tailgating list! (bestie might actually be making it for this weekends party!)
Thanks for sharing! 🙂

breelinne@gmail.comNovember 23, 2013 - 4:45 am

So glad to hear I’m not alone in my love for country music! 🙂 Let me know if you make the queso!

Garden Veggie Pasta Salad

It’s almost back-to-school time, and I’m trying to turn over a new leaf.Garden Veggie Pasta Salad | Sugar and Grace

Which means for five nights a week I am going to be giving up one of my most favorite things-being in the kitchen.

Here’s the backstory: I have a huge problem with feeling sorry for myself about the amount of time I don’t get to see my four year old. I get frustrated by having to work. And yea, I’m well aware I’m being completely unreasonable and ridiculous. But it happens all the time. My work day ends about an hour later than my husband’s, so by the time I get home I’ve missed an hour with them, and proceed to throw myself a huge pity party thinking of all the milestones I am missing in Ian’s life by being at work; about how I spend more time with other people’s kids than I do my own. And my poor husband has to sit there and listen to me complain, every school year.

But then I remind myself that A.) God designed us to work and He has me where I am for a reason, and B.) I am extremely fortunate to basically be a stay at home mom for two and half months out of the year. Which I know is a lot more than many moms get.

So instead of wallowing in my sorrows and fears about missing out on my son’s days, I am going to attempt to just spend more of the day we do have together, together.

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toniAugust 16, 2013 - 2:56 am

You’re a fabulous mommy….I love how you turn all things into a positive….and the salad looks great, too!

NadiaFebruary 1, 2015 - 8:05 pm

This looks amazing! But I just have one quick question. Are the veggies supposed to be boiled or steamed, or just raw? They look cooked in the picture.

bree@sugarandgrace.comFebruary 1, 2015 - 10:15 pm

Nope they’re just raw! I like them crunchy 🙂

Roasted Strawberry Ice Cream with Homemade Chocolate Syrup

I posted a picture on Instagram awhile back of one of my favorite ice cream combos, and it got me thinking.

I’ve always liked the same thing when it comes to this stuff…a rich, flavorful ice cream base, chunky fruit mix-ins, and chocolate somewhere somehow.

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toniAugust 4, 2013 - 3:00 am

How do you do all this!!!!!!!!! You have really outdone yourself!

Chicago Style Deep Dish Pizza

Don’t you love the hand-stretched pizza craze that is sweeping our cities right now? I’ve never been fond of pan pizzas, so the rustic, irregular, thin, brick oven pizzas that are being so deliciously created everywhere are just blowing my mind. I LOVE THEM. I already consider pizza to be one of my most favorite meals ever, and then places go and put fennel salami and homemade soffritto on it.

Out of this world.

So would you be shocked then, to find out that one of my all time favorite pizzas is simply crust, marinara, and cheese? I have Chicago to thank for this. When we visited, we knew we had to try this deep dish stuff you always hear about. My expectations were iffy. I mean, not being a lover of pan-pizzas, or any non-thin-crust pizza, I thought it would just be ok. Good, but not life-changing.

Then we ate it, and proceeded to spend hundreds of dollars getting pizzas over-nighted to everyone we know. True story.

Maybe I’m a cliche, but this stuff was so mind-blowingly addictive. How can such a basic meal elicit such responses? Especially when I already am such a pizza lover?

The crust. They throw some type of magic into Chicago style deep dish crust. It’s slightly sweet, buttery, and flaky…so different from what you expect of a pan pizza. SO different. SO delicious.

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alpaOctober 11, 2013 - 3:40 pm

Hi Bree, this is my first time here, and I LOVE your blog! I am so glad you posted this because I love Chicago style pizza and had an awesome one over at the famed Loumalnati’s just a couple months back. It was delicious and the sauce was just so tangy and full of flavor and they are also well known for their butter crust! Can’t wait to try your recipe!!! I will do an update and let you know it turns out. Thank you so much for sharing!

breelinne@gmail.comOctober 12, 2013 - 9:44 pm

You are so sweet Alpa, thank you! I fell in love with Chicago style pizza…will have to look up Lou Malnati’s! I do hope you try this! It takes a little time, but is really very simple, and the dough is so easy to work with! Let me know how it turns out!

MillieOctober 13, 2013 - 6:17 pm

Just found this on thekitchn.com, and oh my, it looks like the bomb dot com!!
I know I would defininately be able to eat that in one sitting, haha!
I love your photography too 🙂

breelinne@gmail.comOctober 14, 2013 - 2:40 am

You are so sweet! I have a hard time not eating it all too. 🙂 Thank you for your kind words!

MickiOctober 15, 2013 - 8:40 pm

Is it possible to make one pizza, and just save the other half of the dough in the fridge (or freeze it on its own)?

breelinne@gmail.comOctober 17, 2013 - 3:26 am

I’ve successfully frozen pizza dough many times! I’ve never tried to freeze this dough on it’s own, just because the thought of having an already prepared pizza in the freezer was so appealing! 🙂 But I’m pretty confident it would work just fine. Complete the entire laminating process (with the butter) then freeze half. Make sure to let it come to room temperature before you roll it out. Let me know if you try it!

SommerNovember 10, 2013 - 11:31 am

Question-with the frozen pizza, do you still only bake it for 30 minutes? Thaw first?

breelinne@gmail.comNovember 12, 2013 - 4:37 am

Hi Sommer! I’ve never really timed how long I’ve left it out for, but I do take it out to sit at room temperature for a bit before I cook it. Last time I think I left it out about 30 minutes, then cooked for maybe 35. If it starts to get to brown though, cover with foil and let cook a bit longer. Hope this helps!

Mini Pizzas » Sugar and GraceNovember 18, 2013 - 1:54 pm

[…] I make up a batch of this pizza sauce, and keep it on hand for this meal, but I’ve also used jarred pizza sauce and it was still […]

[…] 10.  Chicago Style Deep Dish Pizza […]

NanJune 23, 2014 - 4:13 pm

This was the Best thing I’ve ever made. ever! I did add mushrooms to the sauce and topped the whole thing with spinach (then the parmesan on that), but it was Amazing. Thank you so much for sharing this recipe!

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