Champagne Truffles with Edible Sparkles Recipe

Champagne Truffles with Edible Sparkles

Guess who’s back!  The Goodie2Spoons girls have been dreaming and scheming this gorgeous little recipe for months now and we’re all so excited to finally share it! These sparkly champagne truffles are the…

Champagne Truffles with Edible Sparkles Recipe

Champagne Truffles with Edible Sparkles Recipe

Champagne Truffles with Edible Sparkles Recipe

Guess who’s back!  The Goodie2Spoons girls have been dreaming and scheming this gorgeous little recipe for months now and we’re all so excited to finally share it! These sparkly champagne truffles are the exact perfect thing to try if you’re in a festive spirit with Christmas and New Year’s Eve on the way. And yes, the glitter is edible. 😉

Prep Time: 15 minutes
Freeze Time: 1 hour (or up to overnight)
Yield: 12 truffles

  • 1½ cups white chocolate chips
  • ¼ cup champagne
  • ¼ cup heavy cream
  • Sugar and/or sprinkles for decorating (we used lots of Disco Dust!)

Add chocolate chips and heavy cream to a double boiler, and stir until just melted. While the chocolate and heavy cream are melting, warm champagne in a small pot on the stove until it just starts to simmer, then remove from heat. When the chocolate has melted, add the champagne and stir until completely combined. Transfer to a bowl and place in the freezer for at least an hour – we prefer to let the mixture freeze overnight.

Once the chocolate is firm, use a small cookie scoop to get about 1 oz portions. Using your hands, form the chocolate into small truffle balls. Immediately roll the truffles into decorative sugar, or drizzle with chocolate! We put these in small paper cups to set, and prefer to store them in the fridge or freezer until ready to eat.

Note: If the chocolate gets too soft while making the truffles, you can put it back in the freezer. The colder the chocolate, the easier it is to work with.

Voila! Think you’ll try these? I just couldn’t get enough of the twinkles while we were photographing these little babies! And the best part? They taste divine. Go check out Goodie2Spoons and follow along on Instagram to see what else they’re making for the holidays! xoxo

Champagne Truffles with Edible Sparkles Recipe

Champagne Truffles with Edible Sparkles Recipe

Champagne Truffles with Edible Sparkles Recipe

Champagne Truffles with Edible Sparkles Recipe

Elf Quote Christmas Cookies

DIY Elf Christmas Cookies

As we prepare to head out for the holidays, I’m sharing one final best-of-Lovely Indeed post! These Elf Quote Christmas Cookies were maybe one of our most popular posts ever, and…

Elf Quote Christmas Cookies

Elf Quote Christmas Cookies

As we prepare to head out for the holidays, I’m sharing one final best-of-Lovely Indeed post! These Elf Quote Christmas Cookies were maybe one of our most popular posts ever, and I was so pumped to see that you all loved them as much as I did! They were a total ball to make and I remember having fits of laughter with Ryan as we were deciding which quotes to use from Elf. I mean, there are just too many to choose from, right?! I still can’t pick a favorite. But in case you need one more baking idea, you can get the recipe and how-to for these fun cookies here. Happy baking! xoxo

MAKE OUR ELF QUOTE CHRISTMAS COOKIES

Elf Quote Christmas Cookies

Elf Quote Christmas Cookies

Elf Quote Christmas Cookies

Color Splattered White Hot Chocolate on a Stick

DIY Color-Splattered White Hot Chocolate on a Stick

Been waiting to share this one with you! It’s a project that we put together for Swooned, and I just love how it turned out! Not to mention the fact…

Color Splattered White Hot Chocolate on a Stick

Color Splattered White Hot Chocolate on a StickBeen waiting to share this one with you! It’s a project that we put together for Swooned, and I just love how it turned out! Not to mention the fact that a cup of white hot chocolate is duh-licious. Like, seriously over the top good. The fun paint-splattered look on these white chocolate sticks is a cool alternative to your usual chocolate-on-a-stick-situation. And you can make ’em any colors you like!

Head over to Swooned to see the full tutorial and make these babies yourself. xoxo

Color Splattered White Hot Chocolate on a Stick

Color Splattered White Hot Chocolate on a Stick

Jalapeno Popper Crostini with Spiced Milk Shots

Jalapeño Popper Crostini with Spiced Milk Shots

Who’s having people over for the holidays?! We’ve had lots of peeps coming and going from our house with the new little one and the holiday season. I was messing…

Jalapeno Popper Crostini with Spiced Milk Shots

Jalapeno Popper Crostini with Spiced Milk Shots

Jalapeno Popper Crostini with Spiced Milk Shots

Who’s having people over for the holidays?! We’ve had lots of peeps coming and going from our house with the new little one and the holiday season. I was messing around in the kitchen recently and came up with this fun appetizer snack that I love having around when people are stopping by. It’s kind of a deconstructed jalopeño popper on a cute little crostini. So good! And for the folks who need an extra compliment to something spicy, I’ve been making these refreshing spiced milk shots to go with the crostini, because, after all, #FoodLovesMilk.

Ingredients

  • milk
  • cinnamon
  • nutmeg
  • thin baguette bread
  • olive oil
  • jalapeños
  • cream cheese
  • shredded cheese (we used a mix of cheddar and monterey jack, but you can choose your fave!)
  • pancetta
  • fried onion strings (substitute bread crumbs if you like!)

Make Time: 20 Minutes

Jalapeño Popper Crostini with Spiced Milk Shots

Start by dicing and pan frying your pancetta until you have small, crispy pieces. Set aside to cool.

Prep your jalapeños. Slice off the stem, cut them in half, and scoop out all the seeds. Place them skin-side-up on a cookie sheet and broil for about 2-3 minutes, or until the skins start to blister and turn black.

Slice your baguette into 1/2″. Mist or brush on a light layer of olive oil on each piece. Spread in a single layer on a cookie sheet and broil for 1-2 minutes, until the tops of the slices become slightly crisp and begin to brown.

Leaving the bread on a cookie sheet, spread a layer of cream cheese on each slice of bread. On top of that, stack a piece of jalapeño, topped with a sprinkle of shredded cheese, a few pieces of pancetta, and some onion strings or bread crumbs. Place the pan under the broiler for a quick burst (you may only need about 30 seconds), just until the shredded cheese melts. Remove and set aside.

While your crostini is cooling just a bit, mix up some spiced milk shots! Fill a rocks glass half full with cold milk; add a dash of cinnamon and a dash of nutmeg. Whisk quickly with a fork. If you’re feeling fancy, whip up a batch ahead of time and pour it from a bottle just for fun.

Jalapeno Popper Crostini with Spiced Milk Shots

Jalapeno Popper Crostini with Spiced Milk Shots

Serve your guests a few crostini with a milk shot and enjoy! The milk is a perfect chaser for the slight spice of the jalapeño, and the added spices in the milk are a subtle nod to the holidays that’s just right (although I’d serve this all year!). It’s a little unexpected but a totally fun combination, and a great way to get some milk in your day. Have fun! xoxo

Jalapeno Popper Crostini with Spiced Milk Shots

Jalapeno Popper Crostini with Spiced Milk Shots

Jalapeno Popper Crostini with Spiced Milk Shots

This post is sponsored by got milk?. All ideas and opinions are my very own. Thank you for being supportive of the partners who help keep Lovely Indeed rocking! 
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Rum Balls

Easy Rum Ball Recipe

When I told the Goodie2Spoons girls that I wanted to test out some rum balls for a holiday recipe to bring to you guys, neither one of them had ever…

Rum Balls

Rum Balls

When I told the Goodie2Spoons girls that I wanted to test out some rum balls for a holiday recipe to bring to you guys, neither one of them had ever tried them before! (Something about too many rum and cokes in college, you’ll have to ask them yourselves… 😉 ) But that didn’t stop them from concocting some of the best rum balls I’ve ever had. I don’t know why, but I have such a special place in my heart for these things! Maybe it’s because my sassy aunt used to make them for Christmas all the time. Or maybe because they seem like such a fun throwback treat, very midcentury and fun. Either way, this recipe is so simple and perfect for serving at parties, sending treats home, or just a little fun holiday experiment in the kitchen.

Prep Time: 20 minutes
Cook Time: 0 minutes

Rum Balls

  • 1 package of vanilla wafers (12-14 oz.)
  • ½ cup powdered sugar
  • ¾ cup finely chopped pecans
  • 2 tbsp light corn syrup
  • 1 tbsp unsweetened cocoa powder
  • ¼ cup spiced rum

Pour cookies into a sealable plastic bag, and smash with a rolling pin until finely ground. Take 2 cups of the smashed vanilla wafers and combine in a bowl with powdered sugar, chopped pecans and cocoa powder and stir. Add corn syrup and spiced rum to the mixture of dry ingredients and stir until well combined.

Form into 1 inch balls. Roll in cocoa sugar (recipe below) and enjoy.

Cocoa Sugar

  • 6 tbsp powdered sugar
  • 1 tsp cocoa powder

Combine ingredients, spread in a shallow bowl and roll the rum balls before serving!

The girls and I agreed on this one, these get better with age! If you prep and serve the same day, the rum flavor will be pretty potent. But after a day or two it mellowed and they were even better. (Although if you like a boozy rum ball, go ahead and serve them right away!) So they’d be perfect to make ahead for a holiday party or for some take-home sweets; that way you don’t even have to think about them on the day of your shindig.

Go check out Goodie2Spoons and follow along on Instagram to see what else they’re making for the holidays! xoxo

Rum Balls

Rum Balls

Rum Balls

Pretzel Bites with Dipping Sauces

Pretzel Bites with Dipping Sauces

They’re baaaaack! It’s my favorite chefs, Katie and Allie from Goodie2Spoons, with an appetizer that is so good we literally ate them all by the time we finished shooting them….

Pretzel Bites with Dipping Sauces

Pretzel Bites with Dipping Sauces

Pretzel Bites with Dipping Sauces

They’re baaaaack! It’s my favorite chefs, Katie and Allie from Goodie2Spoons, with an appetizer that is so good we literally ate them all by the time we finished shooting them. (That’s not a joke, guys. We ate them. All of them.) These delicious pretzel bites are just the snack for game day or to have around while you’re waiting for Thanksgiving dinner. They’re the perfect mix of doughy pretzel & salty sprinkles, and when you combine them with either the sriracha or the pesto dipping sauces they’re next level. 

Prep Time: 30 Minutes (Plus 1 hour for dough to rise)
Bake Time: 8-10 minutes

Pretzel Dough

  • 1 cup milk
  • 1 package active dry yeast
  • 2 tbsp brown sugar
  • 2 ¼ cup all-purpose flour
  • 2 tbsp butter (room temp)
  • 1 tsp table salt
  • 1 tbsp coarse kosher salt

Baking Soda Slurry

  • 2 cups warm water
  • ¼ cup baking soda

Heat milk to 110°F and remove from heat. (As soon as bubbles form around the edges of the sauce pan, about 2 minutes.) Pour milk into a separate bowl and add the yeast. Let the yeast soften in the milk for a few minutes.

Stir in the brown sugar and mix until dissolved. Add half of the flour and stir with a wooden spoon. Add diced butter and mix until it’s fully incorporated. Stir in the table salt and the remaining flour, and mix until a loose dough forms—dough may be sticky.

Sprinkle rolling surface with flour and knead the dough, adding flour if necessary, for about 5 minutes. The dough should be slightly sticky but smooth and consistent. Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise in a warm place for at least 1 hour. After the dough has risen to double its size, remove from the greased bowl and separate it until smaller pieces on a floured surface.

Roll the smaller pieces into long snakes, and cut into 1 inch “bites”. Dunk each bite into the baking soda slurry and place on a baking sheet lined with parchment paper. Separate the bites about an inch apart, and sprinkle with coarse kosher salt.

Bake at 450°F for 8-10 minutes, rotating the baking sheet 180° half way through the baking time.

While the dough is rising, you can prepare these delicious dips!

Sriracha Dip

  • ¼ cup whipped cream cheese (room temp)
  • ¼ cup sour cream (room temp)
  • 1 tbsp sriracha

Combine ingredients until you get a smooth consistency.

Pesto Dip

  • ¼ cup whipped cream cheese (room temp)
  • ¼ cup sour cream (room temp)
  • 1 tbsp jarred pesto sauce

Combine ingredients until you get a smooth consistency.

Pretzel Bites with Dipping Sauces

Now, don’t be scared of trying these, y’all. It may sound fancy to make your own pretzel dough, but you’ll be masters in no time. And I’m dying to know which dip you like better! I think the sriracha dip is my jam, but then again sriracha anything is my jam. And now, can we all just high five Katie and Allie for this crazy good recipe?! Be sure to follow Goodie2Spoons on Instagram to keep up with more fun eats. xoxo

Pretzel Bites with Dipping Sauces

Pretzel Bites with Dipping Sauces

Pretzel Bites with Dipping Sauces

Pumpkin Donut Holes

Pumpkin Donut Holes Two Ways

It’s a red letter day, gang! Today is the day that I finally get to introduce you to our new food contributors, Goodie2Spoons! The girls behind Goodie2Spoons are Katie and Allie….

Pumpkin Donut Holes

It’s a red letter day, gang! Today is the day that I finally get to introduce you to our new food contributors, Goodie2Spoons! The girls behind Goodie2Spoons are Katie and Allie. We met through mom stuff (Katie’s little girl is one of Hank’s BFFs) and I quickly discovered that these two gals might be the best cooks I know in real life. Every once in a while they’ll be trying out a new recipe and a magical plate of something delicious will show up on our doorstep for us to “taste test.” So it hit me like a ton of bricks one day that DUH we should collaborate so they can bring some of their recipes to you lovelies! They’ve whipped up some insanely good stuff that we have coming up for the holidays, and today we’re starting with one of my favorites: Pumpkin Donut Holes!

Prep/Glazing Time: 30 minutes
Cook Time: 20 minutes

Pumpkin Donut Holes

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • 2 eggs
  • ¼ cup whole milk
  • ½ cup pumpkin puree (room temp)
  • 1 ½ tbsp melted butter
  • vegetable/canola oil for frying

Add oil to a heavy-bottomed large pot so that you have at least 2 inches of oil in the pot. Heat the oil to 375°F. (Note: it’s important that the oil doesn’t exceed this temp to ensure that the donuts cook evenly.)

While the oil is heating, combine the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients together until smooth. Add the wet ingredients to the bowl of dry ingredients and stir together with a wooden spoon until combined. Dough will be sticky.

Using a small ice cream/cookie scoop (we used ½ oz scoop), drop dough balls into the hot oil and let cook for 2-3 minutes on each side. We fried between 5-7 dough balls at a time. The donuts should be golden brown on both sides.

When the donuts are finished cooking, remove from oil with strainer or slotted spoon and cool them on a wire rack until ready to sugar/glaze!

Caramel/Bourbon Glaze

  • 1 cup brown sugar
  • ½ cup heavy cream
  • 4 tbsp butter
  • 2 tbsp bourbon

In a small sauce pan on the stove, melt the butter into the heavy cream over medium/low heat. When the butter melts, add the bourbon and cook until small bubbles form around the outside edges of the sauce pan.

Whisk in the brown sugar and cook over low heat until the mixture thickens, about 5-7 minutes. (Mixture will bubble to a boil, whisk frequently so the sugar doesn’t burn.) Remove from heat and allow to cool before transferring to a separate container. To glaze, dip a spoon in warm mixture and drizzle over donuts. Leftover glaze can be kept in the refrigerator for a week.

Cinnamon Sugar

  • 6 tbsp powdered sugar
  • 1 tsp cinnamon

Combine ingredients, spread in a shallow bowl and roll warm donuts. Yum!

Pumpkin Donut Holes

Pumpkin Donut Holes

Pumpkin Donut Holes

I truly can’t decide which I like better! I think maaaayyyybe it’s the cinnamon sugar, because once it soaks into the donut it makes a sugary, crusty, delicious coating that’s fun to crunch through. But you’ve gotta try ’em both ways. To serve, you can just set them out on a platter if you’re hanging out at home. If you want to make them portable, toss a few in a glassine baggie or skewer them on a kabob to go. These are perfect with a cup of coffee or hot tea, and will be awesome to serve all season long.

Stay tuned through the holidays to see what else Goodie2Spoons is cookin’ up for us! Be sure to follow them on Instagram as well, to see their other kitchen adventures (hello, homemade pierogies!). xoxo

Pumpkin Donut Holes

Pumpkin Donut Holes

Easy Strawberry Vanilla Bean Cheesecake Bars

Easy Strawberry Vanilla Bean Cheesecake Bars

I think everyone around here pretty much knows that even though I love food, I don’t really cook. I bake, yes, but I stick to pretty simple things and only really…

Easy Strawberry Vanilla Bean Cheesecake Bars

Easy Strawberry Vanilla Bean Cheesecake Bars

Easy Strawberry Vanilla Bean Cheesecake Bars

I think everyone around here pretty much knows that even though I love food, I don’t really cook. I bake, yes, but I stick to pretty simple things and only really commit if the final product is gonna be worth it. I mean, who wants to bake something mediocre?! Nobody, that’s who. So the folks at King Arthur Flour must have totally had my number when they created the new Essential Goodness mixes — they’re box mixes but, like, next level. This ain’t your standard chocolate cake in a box. There are so many fun recipes (hello, sour cream coffee cake? cinnamon sugar puff muffins?!) and you can jazz them up with your own spin on their basic mix. Here’s our take on their cheesecake bars!

Ingredients

Melt your butter and combine with the graham cracker crust mix until the crumbles are nice and even. Press into a greased, 8×8 baking pan. Bake the crust at 325 for about 15 minutes.

While the crust is baking, prep the rest of the ingredients. Slice up your strawberries and set aside. Open the package of filling mix and just take a second to get a whiff because that stuff smells so good. I actually made Ryan come in and smell it because it was so delicious. (Must be the whole, simple ingredients they use for the mixes. No corn syrup or any artificial flavors — this one has pure, real vanilla bean). But I digress! Mix the contents of the filling package with the cream cheese until soft. Stir in one egg at a time, just until the egg is blended.

Once your crust comes out of the oven, place a layer of your cut strawberries on the hot crust. Then pour your filling mix over the berries and smooth out the top with a spatula. Bake again at 325 for about 35 minutes; you’ll have to keep an eye on it because when you add elements to the recipe (like the strawberries) baking times start to vary. It should be done when most of the filling layer is set but still has a little jiggle in the center.

Let cool for an hour at room temperature and then move to the fridge. Chill for at least three hours (overnight if you can!) before you cut into it.

I tell ya, I’ve never made anything remotely cheesecake-y before because I was scared it wouldn’t turn out, but these. are. bomb. We made a batch on a day when we had a whole mess of people working on our house for the remodel and the bars were gone in about 5 seconds flat when we started offering them around. Seal of approval right there. Another thing to love: King Arthur Flour donates the cost of a meal to Feeding America for every box mix they sell. I’m always so heartened to see companies I love working to make a difference and spread goodness.

So what kind of baker are you? Are you the I-don’t-know-how-to-turn-on-the-oven type, or the I-make-recipes-in-my-sleep-with-one-hand-tied-behind-my-back type? Somewhere in between? I’d love to know how you’d put your own spin on one of these mixes! xoxo

Easy Strawberry Vanilla Bean Cheesecake Bars

Easy Strawberry Vanilla Bean Cheesecake Bars

Easy Strawberry Vanilla Bean Cheesecake Bars

This post is sponsored by King Arthur Flour. All opinions are my very own. Thank you for being supportive of the partners who help keep Lovely Indeed rocking!

Monkey Bread Muffin Recipe

Monkey Bread Muffins

I will never forget my first Monkey Bread encounter. It was at Jones in Philadelphia. We ordered some for the table on a whim, because none of us had had…

Monkey Bread Muffin Recipe

Monkey Bread Muffin Recipe

I will never forget my first Monkey Bread encounter. It was at Jones in Philadelphia. We ordered some for the table on a whim, because none of us had had it before and it sounded fun. Cut to the plate arriving and all of the Monkey Bread being devoured within approximately two minutes flat. And ever since then, I’ve been looking for ways to chase that feeling. 😉 I came across a recipe and thought it would be fun in muffin form (and that maybe it would save me from eating an entire batch by myself if the portions were already bite-sized). These things are gonna blow your miiiiind.

Ingredients

  • 1/2 c sugar
  • 1 tsp cinnamon
  • 2 packages Pillsbury Grands Flaky Biscuits (16.3 oz size)
  • 1/2 c golden raisins
  • 1 c packed brown sugar
  • 3/4 c melted butter
  • cooking spray
  • muffin tins

Prep Time: 15 Minutes | Bake Time: 12 Minutes

Heat oven to 350. Spray your muffin tins with cooking spray and set aside. Mix the sugar and cinnamon in a large Ziplock baggie.

Pop open your biscuit packages. Separate the biscuits (there should be 16 total) and cut each biscuit into quarters. Drop the quarters into the bag with the cinnamon sugar mixture, zip it shut, and shake to cover all pieces. You may need to reach in and separate pieces if they get stuck together before they are coated.

In each cup of the muffin tin, place 4 quarters of biscuit. Press gently to slightly pack them down together.

In a bowl, mix the melted butter and the brown sugar; stir until the mixture is even. Spoon a tablespoon of this mixture over each cup in the muffin tin.

Place in the oven and check after 10 minutes; check every couple of minutes until the biscuits are golden on top and cooked through (ours took about 12 minutes).

I dare you to only eat one of these! They’re best right out of the oven but they also reheat well. They’d be perfect for a party or a brunch, and I’m fairly certain you’d be the belle of the ball if you whipped up these babies! xoxo

Monkey Bread Muffin Recipe

Monkey Bread Muffin Recipe

Night Cereal Recipe // Tropical Twist

Night Cereal: Tropical Twist

So did I tell you we were without a kitchen for the last month? We’re finally wrapping up our renovation but the last hurdle was having our kitchen ripped out,…

Night Cereal Recipe // Tropical Twist

Night Cereal Recipe // Tropical Twist

Night Cereal Recipe // Tropical Twist

So did I tell you we were without a kitchen for the last month? We’re finally wrapping up our renovation but the last hurdle was having our kitchen ripped out, and trying to maintain some sense of normalcy in our meals. We couldn’t cook anything and we were constantly trying to find meals that would be not only easy but healthy and kid-friendly too. It was kind of a tall order until we discovered the beauty of night cereal. Night cereal! Seriously. I mean, I used to eat cereal for dinner in my college days but this is a whole different story and now we’re a bit addicted as a family.

We wanted to create something that we would all like, but also encourage Henry to use some of his favorite foods (good thing milk and cereal are already on that list). So we did a little concocting and came up with our very own night cereal: Tropical Twist.

Ingredients

  • Kashi Go Lean cereal
  • milk
  • cubed avocado
  • cubed papaya
  • roasted macadamia nuts
  • coconut flakes
  • salt
  • edible flowers (just for fun!)

Start with a bed of Kashi in a bowl (we chose Kashi because it’s packed with protein and Henry loves it, but you can choose your favorite mild-flavored cereal!). Set out bowls of your other ingredients.

Night Cereal Recipe // Tropical Twist

Top your Kashi with a spoonful or two of the rest of the ingredients. We let Henry kind of go to town at this point and load up his bowl with his favorites. (For the macadamia nuts, we crushed his up because he’s still working on teeth to chew nuts!) He was all about the avocado and papaya, this kid. After his bowl was loaded we added just a sprinkle of salt to bring out the savory side, and a couple of edible flowers, which he found fascinating.

Night Cereal Recipe // Tropical Twist

Night Cereal Recipe // Tropical Twist

Night Cereal Recipe // Tropical Twist

Once all of the toppings are added, pour in some fresh, cold milk to top it all off and enjoy! Night cereal truly became a total lifesaver for us during the remodel, and now it’s kind of a staple. I’m working on a couple of other concoctions to mix it up a little — but the beauty is you can really add your favorite stuff and it’s a meal in no time! Be sure to get kiddos in on this one too; it’s a perfect chance for them to take a little control in the kitchen and start playing chef.

Night Cereal Recipe // Tropical Twist

Night Cereal Recipe // Tropical Twist

Night Cereal Recipe // Tropical Twist

Night Cereal Recipe // Tropical Twist

This post is sponsored by Got Milk? All ideas and opinions are my own. Thank you for being supportive of the partners who help keep Lovely Indeed rocking!Advertisement

Color Dipped Waffle Recipe

Color Dipped Waffle Recipe

I have this love-hate relationship with baking. I love the process of it, mixing and measuring and all that. And I think we can all agree that the end result of…

Color Dipped Waffle Recipe

Color Dipped Waffle Recipe

I have this love-hate relationship with baking. I love the process of it, mixing and measuring and all that. And I think we can all agree that the end result of baking is the best part. But cleaning the mess is where you lose me. I just hate the flour everywhere and the dirty dishes with junk all over them and using twelve thousand bowls just to make a batch of muffins. So sometimes I shy away from messier projects just because I don’t wanna clean them (stop judging me). But since the gang at method is encouraging us to #fearnomess, I figured this might be the perfect time to try a project that I’ve had on my brain for a while. It’s messy but beautiful and the outcome is so pretty! I give you: Color Dipped Waffles.

Color Dipped Waffle Recipe

Ingredients

  • your favorite waffle mix and necessary additional ingredients (egg, oil, etc.)
  • powdered sugar
  • milk

Materials

  • waffle maker
  • popsicle sticks
  • food coloring

Make Time: 1 Hour

Color Dipped Waffle Recipe

Color Dipped Waffle Recipe

Color Dipped Waffle Recipe

Step 1: Make your waffles with your usual favorite waffle mix (or from scratch if you’re fancy). For this recipe, I like to add just a little extra dry mix than is recommended to make the mix slightly thicker. That way the waffles set up in the waffle maker in small rounds, rather than spreading out to fill the whole waffle area. Once your waffles are made, set them aside to cool a bit.

Step 2: Mix your icing colors for dipping. For each color, measure out 1 cup of powdered sugar and 1 Tbsp + 1 Tsp of milk. Mix these together in individual bowls. (You may need to play with consistency slightly; if your mix is too runny add a dash of sugar, or if it’s to thick to dip add a splash of milk. Add in very tiny increments!)

Step 3: Color your icing! Dip a popsicle stick into your food coloring and stir it into a bowl of icing until you have your desired color. If you’re using gel food coloring like we did, take note that a little goes a long way.

Step 4: Grab a waffle and dip it! Press the waffle gently down into a bowl of food coloring, allowing the coloring to cover and adhere one portion of the waffle. Lift the waffle, let the excess icing drip off, and set on a clean plate to dry. Repeat with all of your waffles.

Step 5: Allow the waffles some time to set. The icing will become set and slightly hard, as it would on a sugar cookie. Once this is complete, remove your waffles from their drying plate and serve!

We made a beautiful little mess with this one, gang! I tossed all the dishes in a sink full of water with some fresh-smelling pink grapefruit dish soap from method and let it all soak for a while (while I admittedly tried a waffle or two). When I went back to clean it all, it was a total snap, and I just love how the method soaps smell (and I doubly love that all of the products are recyclable and made from recyclable materials — we need more companies doing good like this in the world!). Maybe it’s time for me to get over my fear of making a mess in the kitchen after all. 😉

Oh and by the way — these waffles are bangin’. They’re like a combination between a waffle and a sugar cookie and it’s like the brunch food of my dreams. They’d be perfect to serve at a party because you can make them ahead of time and just pull them out when you’re ready! And you can customize colors to just about anything you can imagine. Next up — a full rainbow! xoxo

Color Dipped Waffle Recipe

Color Dipped Waffle Recipe

Color Dipped Waffle Recipe

This post is sponsored by method. All opinions and ideas are my own. Thank you for being supportive of the brands who help keep Lovely Indeed rocking!