8. AMERICAN BROWNIES

I wasn’t always a huge fan of brownies if I’m honest, until I started to play around with the recipe to find a taste and texture that suited my own palette. You can’t really go wrong with brownies no matter what you do, however I do suggest tweaking this classic American recipe to suit your own tastes – for me that means the richer the better!

7. BELGIAN WAFFLES

Tell me – what is better than waffles aside from more waffles? More, more, more waffles of course! This classic Belgian dessert has taken the world by storm and believe me when I say there is nothing better than a warm, nutella covered waffle in the Belgian winter. Brussels is a great place to start if you’re looking for the Belgian staple, but you’ll find waffle stands everywhere throughout the country!

BELGIAN WAFFLE:

Belgian waffles are similar to classic waffles, except that they have deeper pockets due to being made in a Belgian Waffle Maker.  Belgian waffles are also very light and airy inside.  Traditionally this was due to them being made with yeast.  Generally today they are made with baking powder, like in my recipe.  In order to keep the waffles light, we beat the egg whites separately from the yolks, then, fold them into the batter at the end.

Because of the major texture difference, you cannot use pancake batter to make these waffles!

In the picture below you can see how simple it is to make your Belgian waffle batter.  First, you will whisk together your dry ingredients.

Then, separate your egg whites from the yolks .  Mix all of your wet ingredients except for the egg whites together and then combine them with the dry ingredients.

Beat your egg whites in their bowl until stiff peaks form.  Then, use a spatula to fold the egg whites into the batter.  It's ok if the batter is a bit lumpy, don't over stir.

WHAT TO SERVE WITH BELGIAN WAFFLES:

We like to serve our Belgian waffles with powdered sugar, syrup, sliced fruit, and sometimes whipped cream for topping!  These waffles make a hearty breakfast on their own, but, they are also great with savory sides like scrambled eggs, breakfast sausage, or your favorite bacon!

HOW TO REHEAT BELGIAN WAFFLES:

First, if you want to save some of these waffles for later I recommend only refrigerating them for a couple of days.  Otherwise, you can freeze them in freezer safe bags for a few weeks.

You will want to reheat them in the oven instead of the microwave to keep them nice and crispy!  I recommend placing them right on the oven rack at 250 degrees for about ten minutes.

6. TIRAMISU

This deliciousness is claimed by the author to be her favourite dessert of all time (and when I tried this recipe at home, I have to agree!) It was only later on in life that I began to really appreciate this classic Italian dessert. Best served chilled, this creamy dessert is a delicious treat after a typical Italian dinner (full o’ carbs, late in the evening, and with plenty of wine!)

Get the recipe: Individual Tiramisu Pots

5. S’MORES

It was only a few years ago that I finally tried a S’more – typically a popular camp food in Northern America. The mixture of gooey marshmallows, warmed chocolate and savoury biscuit is a real treat – but I bet that you’ll love this S’mores skillet cookie cake even more!

Get the recipe: S’mores Skillet Cookie Cake

4. PORTUGUESE TARTS

Anyone who has EVER been to Lisbon, Portugal, will know what I mean when I say that Portuguese tarts are some of the best desserts in the world. Best served warm and with a generous sprinkle of cinnamon, I think these might be my all-time favourite sweet snack. This recipe comes incredibly close to the originals on offer at Pastel de Belem just outside of Lisbon.

Get the recipe: The Ultimate Recipe for Portuguese Tarts

3. BANOFFEE PIE

For those of you who read my blog often, you’ll know that I am certified dessert obsessed. There’s not a day in my life that I would have turned down the offer of anything dessert , butterscotch, or dulce de leche flavoured. For anyone who feels the same, you MUST try this banoffee pie at home. Get ready to unbutton the pants!

Get the recipe: Banoffee Pie Recipe

2. PAVLOVA

Australia’s classic summertime dessert is as good as it gets in my opinion. Sweet meringue, crispy on the outside, and covered in summer berries. As far as the best desserts in the world go, pavlova ranks high to the top of the list. Aussies love this dessert at Christmas (as we celebrate the holiday season in summer), but I can’t say there has ever been a time of year that I haven’t enjoyed a pavlova!

Get the recipe: The Ultimate Australian Pavlova

1. GELATO

I just don’t think it would be fair or just to not name gelato as my first choice dessert. Personally, my favourite flavours are caramel , snickers, and dulce de leche (caramel with a thick caramel sauce swirled through). But in an effort of fairness, I’ve offered a blueberry butter cookie gelato as an alternative. I’m sure there won’t be any complaints!

INGREDIENTS

Gelato

• 2 cups blueberries
• 3 tablespoons water
• ¾ cup sugar, divided
• 2 cups whole milk
• 1 cup heavy cream
• 6 egg yolks
• 1 cup roughly chopped shortbread cookies

Waffle Cups:

• ⅔ cup all-purpose flour
• ¼ teaspoon salt
• 2 eggs
• ½ cup sugar
• 4 tablespoons butter, melted
• ¼ cup milk
• ¼ teaspoon vanilla extract

INSTRUCTIONS

Gelato

1. Place your ice cream base in the freezer the day before you want to make your ice cream.
2. In a medium saucepan, add blueberries, ¼ cup sugar and water together. Turn the heat on a medium-high and bring the mixture to a boil, then reduce to a simmer for about seven minutes until the berries are bursting. Using the back of a spoon, smash most of the berries.
3. Add milk and heavy cream to blueberry mixture, whisk until combined and reduce the heat to a medium-low.
4. In a medium bowl, whisk together egg yolks and remaining sugar until pale yellow in color, about two minutes.
5. Slowly whisk in about 11/2 cups of the hot milk mixture into the egg yolks to bring them up to temperature. Whisk the warm egg mixture back into the milk and blueberries.
6. Using a wooden spoon, constantly stir custard mixture until it thickens, about five minutes. MAKE SURE THE MIXTURE DOES NOT BOIL. If the temperature gets too high, the eggs will curdle. The custard is finished cooking when it coats the back of a spoon and does not drip when you draw your finger across.
7. Transfer mixture to a bowl and let cool for about 30 minutes.
8. Place a piece of plastic wrap directly on the custard and store in the fridge overnight.
9. When ready to make the ice cream, pull the base out of the freezer and pour mixture in, follow directions for your particular ice cream maker.
10. In the last few minutes of the freezing process, add in shortbread cookies.
11. Transfer to airtight container and store in freezer until needed.

Waffle Cups

1. Preheat waffle maker. Whisk flour and salt together in a large bowl. In another bowl, whisk together eggs and sugar until pale yellow, about two minutes. Add to flour along with milk and melted butter.
2. Add ¼ of the batter into waffle maker, using a spoon spread the batter evenly on the bottom. Cook for 5 minutes on one side and then flip and cook another 1- 1 ½ minutes on the other side until golden brown.
3. Immediately invert the waffle onto a small cup (about 3 inches wide) to form a cup. Let cool completely before removing.

Nutrition Information

Serving size: ½ cup