Pineapple Update: A Harvest Tale

Once upon a time there was a young, hip grandma who planted the top off a store-bought pineapple and hoped for the best. For 6 1/2 years, this vibrant funny grandmother babied the pineapple plant. She watered it every third day. She set it in the sun and turned the pot so that all corners of the plant would thrive. When it dropped below 40F outside, she brought the pineapple plant indoors and lovingly wrapped it in a blanket. For six long years, she loved the pineapple plant. And then one day, just as all hope had been lost that the plant would ever produce an actual pineapple fruit, the plant finally bloomed.


Now, you should know that the average pineapple plant takes approximately 2 to 3 years to bloom and fruit. But this one was a late bloomer; a very, very late bloomer. On that day, the incredibly patient, horitculturally gifted grandmother cried a little. Not because she was a borderline wackadoo as her beloved husband hinted, but because her hard work and dedication had finally paid off. Her dream of nurturing a home-grown pineapple to fruition had finally been realized. Love triumphed over despair yet again… and it was a beautiful thing.

As the summer passed, the baby pineapple continued to grow as the caring yet brilliant grandmother was surprised and delighted daily. Together, they talked about the weather and sunlight and water and grandkids. Soon, the two of them became inseparable. The grandmother’s friends would see her and say, “Well, hello! And how is our baby pineapple doing?” And the grandmother would smile with pride and answer fondly, “She’s getting bigger and more beautiful every day” which was true, because the baby pineapple had begun to flower with lovely purple blooms the likes of which the scintillating grandmother had never seen.

As time passed, the baby pineapple matured and grew into the adult pineapple the loving grandmother had always known she would become. Slowly, her purple blooms turned into the traditional pentagon shape patterns of an adult pineapple fruit. Yes, the baby pineapple had blossomed into a lovely young woman, and the illustrious grandmother was very proud. Her hopes and dreams were not only realized but exceeded as the pineapple plant began to produce offshoots that in turn, produced six additional new pineapple plants. At this, the vibrant and charming grandmother was pleased beyond her wildest dreams.


But the wise, all-knowing grandmother understood that the future would eventually bring the inevitable. Some day, the pineapple fruit would mature to the point of harvest, and their more than six-year adventure together would end. This made the tender-hearted grandmother sad, but also hopeful. For the grandmother had a grandson, the gentle yet effervescent Jonah Bear, who – like the grandmother who planted the pineapple top and wished for the best – also had a dream. A dream of homemade pineapple upside-down cake.

And so, the day arrives when their more than six year journey ends

And so, with both sadness and excitement in their hearts, the family gathered this weekend to celebrate the second birthday of their beloved granddaughter Lilly Bug and the life and noble sacrifice of their beloved pineapple plant. Together they gave thanks for the blessings of nature as Jonah Bear (with help from the adults) at long last harvested the fruit from the pineapple plant.


And the family’s sadness was transformed into a joyful celebration of life.

A celebration of dreams come true, of a homemade pineapple upside-down cake, and of a little boy who couldn’t quite harness the excitement of it all.

With the creative and yet humble grandmother at his side, the boy known affectionately as Jonah Bear began his adventure in baking a birthday cake for his baby sister. He sprinkled brown sugar and melted butter into the bottom of his prepared pan. He carefully placed the fresh pineapple rings and pieces. He meticulously and lovingly nestled the maraschino cherries into place.

He waited until he thought the grandmother wasn’t looking and tried to snitch all the cherries back out of the pan without success because the patient but ever vigilant grandmother wasn’t born yesterday. Or the day before that.


And when all was said and done, the boy’s pineapple upside-down cake dream at last became a reality. A beautifully fragrant, homemade reality.

And a tiny princess got a birthday cake made with love by her personal hero.


And this made the grandmother happy. Blissfully happy. The End.

To see more about NanaBread’s pineapple plant adventures, simply type pineapple plant in the search box on the right hand side of this blog. It has been a long road from planting to harvest, but we enjoyed every minute of it. Thanks to everyone who came along on our pineapple adventure!

PS – the top of the pineapple has already been re-planted so it can grow and produce fruit of its own some day. I smell a sequel!

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Mr. Spoiled Rotten Smushy Face Stinky Butt Love Muffin

This is my little dog, Ziggy. He is a 12 year-old Boston Terrier love muffin.


He doesn’t know he’s a dog, and that’s my fault. I’ve always referred to him as my furry son. My Baby refers to him as her little brother. The Complete Package calls him “my man” or “my little buddy”. I call him Zigman and Sugar Booger. Mostly, we just call him spoiled rotten.

Ziggy is a Virgo who loves cheese, ice cream, car rides, “Billy the Exterminator” on Netflix, laying on the back porch in the sun, small children and long walks on the beach. He wants to come back as himself in another life.

He also loves long naps on the sofa, covered in his favorite afghan. That boy loves a good blankie, and he makes no bones about wanting to be covered up.

When sleeping, Zig snores like a 400-pound man. Has ever since he was a puppy.

We know he’s due for a bath when he starts smelling like Fritos. Stale Fritos.

That little area just above his nose is the softest spot on his entire body. It’s baby bunny soft. I love that spot. And I’m pretty sure that one day I may actually rub all the fur off the tips of his ears. They’re super soft, too. So is his tummy. I’m in luck there, because he turns into a big bowl of jelly over a good tummy rub.

He’s my sweet little Mr. Spoiled Rotten Smushy Face Stinky Butt Love Muffin, and I think I’ll keep him. Although, to be honest, I think he’s keeping us.

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TCP Cooks: Chocolate Chip Cookies

Read it & weep, ladies. My man bakes chocolate chip cookies.

That’s right, ladies. The Complete Package bakes cookies.
Homemade chocolate chip cookies with pecans.
They’re big, they’re warm and they’re wonderful.
(That’s what she said!) Here’s how he does it.

The players, although some of those chocolate chips didn't make it

Complete Package Chocolate Chip Cookies:
2 1/3 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
3/4 cup of granulated sugar
3/4 cup of brown sugar
2 sticks of unsalted butter
2 eggs
2 teaspoons of vanilla extract
1 bag (12 ounces) Guittard Extra Dark chocolate chips
1 cup chopped pecans

This makes me question why I separate things into cute little bowls.

To begin, set your butter out on the counter to soften. Once you can squeeze it and it gives a little, it’s ready to go. In a large mixing bowl, combine the flour, baking soda, salt and sugars. Whisk to combine. Add the softened butter, eggs and vanilla and mix just until combined. (Note: TCP likes to mix the cookie dough with his hands so that he doesn’t over mix the cookie batter.) Stir in the chocolate chips and pecans just until they are evenly distributed.

Do what you want, but I'm not giving up my KitchenAid.

Using an ice cream scoop, TCP creates large balls of cookie dough that are slightly smaller than a baseball. He puts the dough balls into a mixing bowl and places the bowl in the freezer for 20 minutes. Depending on how warm your kitchen is, it may take a little longer for your cookie dough to firm up.

While the dough is chilling, pre-heat your oven to 375F. Once the dough balls feel firm to the touch but not frozen solid, they’re ready. For baking, The Complete Package insists that a thick heavy-duty baking sheet is the key to great cookies. It prevents the cookies from burning on the bottom.

One they’re ready to bake, TCP takes the dough balls out of the freezer one at a time, twists them in half, and places the “torn” side up in order to get better lift.

Grab one big dough ball at a time & twist it in half.

Place them torn side up for better lift while baking.

He bakes them six cookies at a time to give them some room to spread out. You’ll want to keep the dough balls in the refrigerator while each pan is baking so they don’t get soft. Here is TCP’s theory – soft cookie dough spreads out when baked and makes for thin cookies. Cold cookie dough that’s piled high will form taller, fluffier cookies. He must know what he’s talking about, because his cookies turn out consistently fabulous every single time.

Bake each tray for 15 minutes on the middle rack of your oven until they start to turn a light golden brown around the edges. Keep in mind that everyone’s oven is different. You may want to start watching yours at 12 minutes in case your oven runs hotter, or bake them longer if you have the opposite problem. Once they’re done, remove them from the oven, allow them to cool for a few minutes on the pan, then move them to cooling racks.

Your house is going to smell SO good when these are baking!

Once they’re cooled, grab a gallon of cold milk and get ready for a stampede. This recipe makes approximately 2 dozen cookies, and they won’t last long.

One last tip: if you can find them, try the Guittard Extra-Dark chocolate chips. They are our favorites, and they are worth seeking out. They will rock your world. Guaranteed. Or my name isn’t NanaBread. Well, actually my name is Jeanne, but let’s not get tangled up in technicalities here. Just try them!

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Behold the power of cheese!

Homemade American Cheese - recipe by America's Test Kitchen

I made cheese yesterday. Well, not from scratch exactly, but I did make cheese. American cheese. Good ol’ ooey gooey grilled cheese-style American cheese. I was compelled to do it when I saw an internet feed from America’s Test Kitchen promising to show me how to make homemade American cheese with no additives or preservatives (except for what may be in the block of Colby you start with). Seriously? For realz? Needless to say, I was in. All in.

The Complete Package and I love a melty grilled cheese sandwich. And since I started with a good quality all natural cheese, I’m feeling pretty content about making my own preservative-free cheese. I don’t know about you, but I find that exciting. Especially when homemade American cheese leads to homemade grilled cheese sandwiches toasted on a griddle with real butter. Excited yet? Well, I am. I’m practically drooling.

Here’s the rundown on what you’ll need:
One 2-cup mini-loaf pan lined with plastic wrap
Twelve (12) ounces of grated Colby cheese
Unflavored gelatin, combined with little water
Dry milk powder, salt & cream of tartar
Whole milk
A food processor & a rubber spatula
Approximately 20 minutes of your time

In a nutshell, you grate the Colby cheese on the ‘small hole’ side of your box grater and throw it in the food processor with the milk powder, salt & cream of tartar. You bloom the gelatin in a little water then add it to boiling milk, whisking until the gelatin dissolves. Then you start your food processor and slowly pour the milk/gelatin mixture into the cheese mixture, blending for at least one minute until the cheese mixture is smooth, creamy and a little glossy.

Grate it, blend it, mold it & fridge it. Easy peasy cheesy.

Then you simply scrape it into your prepared mini-loaf pan, pressing it to remove air bubbles and smoothing out the top. You then cover it tightly with plastic wrap and pop it in the fridge to set up (for 3 hours up to overnight).

I don't want to freak you out, but you're destined for sandwich greatness, my friend.

That’s it. It couldn’t be easier. And it only took about 20 minutes from start to finish, including lining the pan, making the cheese and washing the dishes. I’m impressed. I tell ya’ – the folks at America’s Test Kitchen know what they’re doing. I’m just grateful they are willing to share their knowledge with the rest of us. For the link to the actual recipe, click here. Handy tip: have some bread & butter on hand because you’re going to want to make a grilled cheese sandwich as soon as this is ready. I like mine with a steamy mug of tomato soup. Mmmm…

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“You’re the BEST PAPI EVER!”

This summer, The Complete Package participated in the Republic of Texas motorcycle rally in Austin, Texas. One of the best events during the rally is a motorcycle parade that runs from the fairgrounds to Congress Avenue in downtown Austin. For this event, Congress Avenue from the state capital building to the river is closed. Motorcycles leave the fairground in the early evening and create an 11 mile-long motorcycle parade into downtown, past the capital, and onto Congress Avenue. That’s 11 solid miles of motorcycles, riding 2 across, involving thousands of bikes. It’s an incredible sight to behold.

This year, My Baby and I took the kids to Congress Avenue to see the bikes and watch their Papi ride in. We cheered, we bought big sparkly light-up wands for the kids, and we waved at all the riders. As the bikes filled Congress Avenue, the riders parked, got off their bikes and walked around. Bikers swapped stories, families visited friends, and grown-ups and kids alike walked around looking at motorcycles, ooo-ing and ahhh-ing over their favorites. This year, Jonah’s favorite bike involved custom LED lights that flashed and changed colors. He thought it was the coolest bike, and the gentleman that owned it was kind enough to let him sit on it and have his picture taken. He loved that.

Fast forward to this August when TCP decided to install LED lights on his new motorcycle. Lights that flash and change colors and do all kinds of cool things. So when Jonah Bear came for his week-long summer visit (Jonahpalooza), TCP waited until nightfall to take him out to the garage for a little surprise. As Jonah and I watched, TCP turned off the overhead light and with the push of a few buttons on a hand-held remote, he blew Jonah Bear’s mind. It started with “Whoa!” and morphed into “Cool!” and ended with a giant bear hug and a booming “You’re the BEST PAPI EVER!” For me, it was ‘cue the waterworks’ but for Jonah Bear it was ‘cue the rock-n-roll music’ as he launched into a spontaneous air guitar performance the likes of which I have never seen.

Have I mentioned lately that I love this kid to pieces?

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Our Perfect Meal

Smoked pork tenderloin, stir-fried cabbage & Texas caviar - oh, my!

The Complete Package and I have discovered our perfect meal. We made it this weekend, but usually we save it for New Year’s Day. It’s one of our favorites of all time and it confirms my theory that sometimes the simplest foods are the most wonderful. Here’s the rundown:

Pork Tenderloin
rubbed with Salt Lick dry rub (it’s spicy & wonderful) and smoked over oak

Stir-Fried Cabbage
green cabbage chopped & braised in a hot skillet with bacon, salt & black pepper

Texas Caviar
black-eyed peas w/jalapeno, purple onion, cilantro, red wine vinegar & olive oil

Oh, baby. Who wouldn’t love to put down a plate of this cabbage? When you add a slab of smokey pork tenderloin and Texas caviar, it’s amazing. Try it for yourself and see if you don’t agree. It’s simple. Beautiful. Flavorful. Perfect.

One tip: if you’re sensitive to cabbage, consider serving this meal with a simple appetizer – Beano. {And just like that, she makes a subliminal fart joke.}

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29 Years

cake topper available at http://www.weddingcollectibles.com

Happy anniversary, honey. I still love you like a teenager.
Update: No, that doesn’t mean in the back seat of a car. You’re a funny guy.
-NanaBread

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Galveston Day Trip: Seafood, Pie, Historic Mansions & a Wedding Teaser

The Complete Package and I spent a day in Galveston, although it was not entirely the day we’d planned. Our intent was to check out the second annual Brewmasters Craft Beer Festival, but we never got that far. Tragic, right? Well, no. Not really. We may have gotten sidetracked, but we still had a great time.

Shrimp 'N Stuff - it's not fancy, but it is delicious!

It started with the one hour drive to Galveston. We timed it to arrive around noon. Why? Because we couldn’t miss the chance to visit our favorite seafood place – Shrimp ‘N Stuff. This place is billed as “where the locals eat” and while that may be true, a lot of informed tourists make it by, too. On a typical Saturday, you will have to search out an empty table and wait as long as half an hour for your food, but you won’t find anyone complaining. Everything at Shrimp ‘N Stuff is fresh. Fresh seafood. Fresh sides. Made fresh by a staff that is always kept hopping. While the rest of the tourists flood the seawall for the more expensive, more commercial seafood restaurants, the smart ones are hanging out at Shrimp ‘N Stuff eating great food at unbeatable prices. Why, I feel smarter and more stuffed already.

A seafood feast at Shrimp 'N Stuff

Speaking of stuffed, I had the fried catfish plate – 2 large pieces of catfish, fries, hushpuppies and coleslaw – all for $7.39. I added a large iced tea and a piece of key lime pie, so my total was around $12.00. I couldn’t finish any of it (except for the pie), and it was still a bargain. TCP had the seafood combo po-boy sandwich (also $7.39) with fries, an iced tea, and a side order of hushpuppies. His total came out to around $12.00, as well. For the record, my fish plate was not twice the size of his sandwich. It’s just the angle of the photo. I swear. No, really! Shrimp ‘N Stuff is located at 39th and “O”, south of Broadway. www.shrimpnstuff.com

After lunch, we took a leisurely (okay, slow) drive down Broadway, Galveston’s main thoroughfare as you arrive on the island. While I miss the gorgeous 100 year-old live oaks along Broadway that were lost during Hurricane Ike, I still love the beautiful old homes and historic Victorian architecture.

Ashton Villa - built in 1858, it is a Galveston gem

Our first stop was Ashton Villa. It was among the first “palaces” built in Galveston and is thought to be the first brick home built in Texas (1858). Although the home is not open for tours, they do have a Galveston Visitor’s Center in the old garage where you can pick up maps and tourist information. But we dropped in for another reason.

Jonah Bear & Kaki

Our friend Kaki (Jonah Bear’s swim teacher, Ziggy’s babysitter, Bunco pal and all-around bestie) is getting married here next weekend. At 50+, our beloved Kaki has found her Prince Charming (Don) and will be tying the knot in this very mansion in 5 days. We couldn’t be more excited for them. It just confirms the belief that there is a perfect someone for everyone, and that someone may find you at any time and any age if you’re open to it. There’s a whole “small world” story behind how they got together. Some day, with their help, I’ll share it with you. For now, I’ll just say that it involved Nascar and a friend called “Boomer”. How’s that for a teaser?

The Bishop's Palace - a Galveston icon

Next up, we visited The Bishop’s Palace. I’ve lived in the Houston area for 21 years, and I have no idea why it took me so long to tour this place. It’s an iconic landmark on Galveston Island. Built in 1892 for the Gresham family, this home was one of the few that survived the great hurricane of 1901. In fact, on the tour you will see a framed photo of the home surrounded in mounds of debris from where most of the island was destroyed. There’s a good reason for that – the home is made of solid stone walls 23″ thick. That always helps in high winds. And it’s all Texas stone, too. The home’s facade is made entirely from native red sandstone, white limestone and granite.

Love those verandahs

While the home’s exterior is surrounded in lovely verandahs, ornate chimneys and gorgeous stained glass, the interior is dripping in Victorian elegance. Each room on the main floor features a different wood in the paneling and fireplace, and each room has some architectural gem that was a first of its kind. The main staircase is a marvel, with a center fireplace built in, stained glass windows as you ascend, and a 3-story octagon shaped rotunda above. It is glorious. Frankly, now that I’ve been inside I think I’m more in awe of the architect, Nicholas Clayton, than I am with the family who had it built. Gresham may have had the money, but Clayton was clearly the visionary. While the home was originally called Gresham Castle, it was sold to the Catholic Church in 1920, and became known as Bishop’s Palace when the bishop moved in from 1920-1950. The home is still owned by the church, but is supported and maintained solely through the revenue from public tours and donations. If you visit Galveston, this should definitely be on your “must see” list. For more information and a few interior photos, click here.

So back to the Brewmaster International Beer Festival. Because of Tropical Storm Lee, winds in Galveston were gusting at up to 40 miles per hour creating whitecaps across Galveston Bay and blowing debris around like tumbleweeds. Somehow, standing in that wind at an outdoor festival just to sample a few craft beers wasn’t so appealing. I apologize to the organizers for whimping out, but I promise to try again next year and I’m happy to include the link to their website for anyone who may be interested in attending in the future. If I see you there next year, I’ll buy you a beer.

For more information on visiting Galveston, try these links:
www.galveston.com
Shrimp ‘N Stuff Restaurant
The Galveston Historical Foundation
Tour brochure of Galveston’s Oak Tree Sculptures (carved from old oaks damaged by Hurricane Ike; brochure will appear upside-down; scroll down)
Moody Gardens – Entertainment, Educational & Convention Complex

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TCP’s New Itty Bitty Pocket Camera

Canon ELPH 300 HS - the Mighty Mouse of pocket digital cameras (not actual size)


In the market for a new pocket-sized digital camera? Thinking of purchasing one as a holiday gift? Here’s one to consider. It’s the Canon Power Shot ELPH 300HS, and it’s remarkable. Don’t let the size fool you. This little camera is a beast. It has some of the same features as my full-size DSLR, takes fabulous photos and 1080p HD video, and is smaller than the palm of your hand. The Complete Package got a new one last weekend, and it’s a keeper. That photo above? It’s larger than the actual camera. The real thing is 3.63″ wide by 2.2″ tall and only 0.77″ thick. With the battery and SD card installed, it weighs just under 5 ounces. When I say it’s small and lightweight, I’m not kidding.

Here are some of the features:
12.1 megapixels with high-sensitivity CMOS
24mm wide-angle lens with 5x optical zoom
2.7″ LCD color display
optical image stabilization
high-speed burst function
super slow-motion video function
HS system, Digic 4, Exif Print, SmartAuto and PictBridge

Do I know what all that means? Nope. Does it matter? Not at all. Here’s what I do know. You could put this thing on full auto, take fabulous photos forever and be one happy camper. But if you prefer a more hands-on approach, you can take advantage of the 32 photo functions including aperture and shutter speed priorities, high-speed and slow-motion video with stereo sound, and much more. It also has face recognition, blink recognition, low light sensitivity (without needing the flash) AND it has built-in artistic effects like monochrome, scene modes and a Toy Camera effect. Bottom line – this is an ultra-thin pocket-sized powerhouse. It’s easy to carry, easy to use, and easy to love. Suggested retail price is $249, but you can find it in most electronic stores for $229 and may find it on sale for even less. I think you’ll find you get a lot of bang for your buck.

The Canon ELPH 300 HS may be small, but it's a pocket-sized powerhouse

To learn more, click on the link at the top of the post (ELPH 300 page at Canon.com), or go to Amazon.com to compare colors, features and vendors. Remember – it’s never too early to tell Santa you’ve been good this year. Speaking of: What’s on your wishlist this year? I’m thinking Keurig.

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TCP Cooks: Liege Waffles

The one that started it all - a Belgian Liege Waffle in Bruges, Belgium circa 2005


liege (noun) – a feudal lord entitled to allegiance and service

Liège (place) – a province in eastern Belgium; Capital: Liège

Liège Waffle (food) – a rich, dense, sweet and chewy waffle; invented by the chef of the prince-bishop of Liège in the 18th century as an adaptation of brioche bread dough, it features chunks of pearl sugar, which caramelize on the outside of the waffle when baked in a waffle iron.

Ever had a liege waffle? If you had, you’d remember it. They’re sweeter and more dense than a regular waffle, and have a distinctive sweet crunch to them. That tell-tale crunch is the result of pearl sugar, which is added to the waffles at the last minute, producing a sweet, crispy crunch with every bite. Liege waffles take more time and effort than the usual ‘straight out of the Bisquick box’ version we’re used to, but they are so worth it. Once you’ve tried them, you may never want to go back to ordinary waffles again. Yes – they are THAT good. TCP and I had these in Belgium and the Netherlands, and we’ve never been able to forget them. Not that we’d want to. Ever.

Enter TCP. He made them for breakfast Sunday. That’s right, folks. The Complete Package lived up to his moniker, and found a recipe for crunchy on the outside, soft on the inside waffles with that tell-tale sugar crunch. And so, without further ado, here is TCP’s version of homemade Liege Waffles. Oh, and he took all of his own photos. Let’s start with the ingredients.

TCP’s Liege Waffles:
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
2 eggs, at room temperature
one packet of rapid-rise yeast
1 1/4 cups of butter, melted
7 ounces of cold water
1 1/3 cups of pearl sugar (we used turbinado sugar)
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. ground cinnamon
fruit or toppings of your choice
whipped cream (preferably homemade)

This recipe calls for 2 eggs at room temperature. If you’re not comfortable with leaving eggs out, just set them in a bowl of water for a few minutes before using. Sift the flour into a mixing bowl and make a well in the middle; set it aside. In a microwave-safe bowl, melt the butter; set it aside to cool to lukewarm. In another bowl, beat your eggs until light and fluffy; add the melted butter and yeast, mixing well. Add the water and mix again.

Pour the egg/butter/yeast mixture into the flour along with the regular sugar, vanilla & almond extracts, and ground cinnamon. Using a mixer with a paddle attachment or dough hook, mix on low speed to combine all ingredients. Turn the mixer to medium speed and beat the waffle dough for 10 minutes. The batter will be sticky, which is why you need the paddle attachment or dough hook. This stuff will climb regular beaters like a spider monkey.

The key to liege waffles - yeast dough & pearl sugar

Once beaten, cover the bowl and allow your waffle dough to sit in a warm place to rise for 30 minutes. Heat your waffle iron prior to using. See ours? It’s 30 years old, and still going strong. It could tell a thousand waffle stories. When your dough and waffle iron are ready, stir in 1 cup of the pearl sugar. Spray your waffle iron lightly with cooking spray to prevent sticking, and drop spoonfuls of waffle dough onto the hot iron. Sprinkle lightly with additional pearl sugar and close the waffle iron. Allow each waffle to bake until golden brown.

Spray your hot iron, add the dough, sprinkle with sugar

You can serve these with any of your favorite toppings. We chose fresh strawberries macerated in a little sugar, with a dollop of homemade whipped cream on top. Another favorite of ours is melted dark chocolate poured over the top. It reminds us of the waffle we ate in Amsterdam. Have mercy.

I pledge my uh-liege-ance to these waffles, made in the United States of America

Don’t let the process prevent you from trying these gorgeous waffles. There’s a reason they have legions of fans across the globe. They are by far the most memorable waffles you’ll ever eat. And you’ll find yourself dreaming of them again and again. Trust me. This one from Amsterdam still haunts me to this day.

A waffle smothered in melted chocolate? Yes, my liege!

‘Don’t you wish your waffles were hot like these? Don’t you wish your waffle was a beast like these? Don’t cha. Don’t cha.’ Go ahead… sing the waffle song. You know you want to.

Recipe credit: TCP found this recipe at EuropeanCuisines.com

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