the baker returns

All I can say is…she’s back. And with a vengeance—at least in her baking determination.

It took Sweet Melissa’s Raised Waffles with Warm Brown Sugar Bananas to lure my baker daughter back into the kitchen. K started her Sweet Melissa journey with these two cheesecakes recipes, and from the results we knew this baking book was a winner. And these waffles just confirm it. Look at this:

These were not your average Eggos. I’ve only had yeast or raised waffles once before, and they are incredibly tender and delicious. These should be made on a standard waffle iron because they do not puff up like Belgian waffles. However, if that’s the only kind of waffle iron you have, don’t let it stop you. And if you are wondering if I fed my children rum for breakfast? Absolutely. The alcohol burns off, and the resulting flavor is delectable. K did a masterful job with the batter the night before, which made it so much easier in the morning. I just helped with the cooking part in the morning. You know, so she could eat while I toiled away. I guess that’s fair.

Mixing the batter the night before (and using the mixer as a headrest).

Batter the next morning.

Bacon dipped into syrup = salty–sweet perfection.

When my friend gave me this The Sweet Melissa Baking Book, K immediately thumbed through and marked every recipe that she wanted to make.

Look! We only have a few more to go!

For more tips, click over to Works-For-Me-Wednesday at We Are THAT Family.

Raised Waffles with Warm Brown Sugar Bananas

from Sweet Melissa’s Baking Book

[NOTES: Make the batter the night before. Also, these are best made on a standard waffle iron rather than a Belgian waffle iron. That said, I only have a Belgian waffle iron, and they tasted great but take longer to cook. And please use REAL MAPLE SYRUP if you can.]

For the waffles:

• 1/2 cup warm water
• 2 1/4 teaspoons (1 package) active dry yeast
• 8 tablespoons (1 stick) unsalted butter, cut into pieces
• 2 cups whole milk
• 1 teaspoon Kosher salt
• 1 teaspoon sugar
• 2 cups all-purpose flour
• Pinch freshly ground nutmeg
• 2 large eggs
• 1/4 teaspoon baking soda

For the brown sugar bananas:

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1/4 cup firmly packed light brown sugar
• pinch of Kosher salt
• 1/4 cup light rum (I used dark rum)
• 2 ripe bananas, peeled and sliced
• 1/2 cup pure maple syrup

To make the waffles:

1. In a large bowl, combine the warm water and yeast. Let stand for 5 minutes to dissolve and activate.
2. In a small saucepan over low heat, melt the butter. Stir in the milk; the butter mixture should be warm but not hot.
3. Add the butter mixture, salt, sugar, flour, and nutmeg to the yeast mixture. Using a wire whisk, beat until smooth.
4. Cover the bowl with plastic wrap, and let stand at room temperature for at least 8 hours or overnight.
5. When you are ready to cook the waffles, preheat the waffle iron. (Preheat oven to 200°F to keep the waffles warm as you are making them.)
6. In a medium bowl, whisk together the eggs and the baking soda and immediately whisk them into the batter. The batter will be very thin but smooth.
7. Spray the waffle iron with nonstick vegetable cooking spray. Cook the waffles according to the manufacturer’s instructions.

To make the bananas:

1. Melt the butter in a large skillet. Add the brown sugar and salt, and stir over medium heat until melted and bubbling.
2. Remove from the heat and add the rum, then carefully return the pan to the heat. Be careful when you add the rum and return the pan to the heat. The rum is going to flame up, but don’t worry; it’ll go out momentarily. When the flame is out, continue simmering to burn off the alcohol for about 30 seconds.
3. Add the sliced bananas and stir to coat. Add the maple syrup and bring just to bubbling.
4. Remove from the heat to cool slightly.
5. Serve the bananas over the waffles. Makes 6 waffles (this recipe made 6 double waffles in my Belgian waffle iron, so that’s 12 individual waffles).