Mother’s Day Waffles

Waffle Dough

1. In a stand mixer (or in a bowl with a hand mixer or spoon) combine the flour, salt, sugar, and yeast. Mix lightly
2. While mixing, add in your warm water. Then slowly add in your egg and vanilla extract until just combined. 
3. Now slowly incorporate your melted butter. If using a hand mixer or spoon, add in 1/4 cup – 1/3 cup melted butter at a time and stir until it’s mostly combined before adding more. Dough will be sticky and thick. 
4.  Once all ingredients have been combined, transfer to a clean un-oiled bowl, cover and let rise for 1 hour 30 min. (If making your dough ahead of time, stop here and do step 5 the next day. Dough can be stored, covered, in a neutral location. If your house is very warm, you can store it in the fridge, but remove 30 minutes before using it.)
5. At this stage you can add in any mix-ins you would like: chocolate chips, pearl sugar, sprinkles, fruit, etc. Then let rest an additional 15 minutes.

Whipped Cream

For the quickest results, use a metal bowl and chill it in the freezer prior to using. 

1. Combine your heavy whipping cream, sugar and vanilla in a bowl. 
2. Whip on high speed until stiff peaks form. 
3. Done! Store in an airtight container and use promptly. 

To Plate:

Blueberry Bacon Bourbon Waffle

1. While the dough is rising, make your bacon! I prefer extra crispy bacon for this recipe so it stands on its own and brings a great texture. As you are cooking your bacon, sprinkle each side heavily with Honey Habanero. 
2. Once the bacon is finished, let cool and then chop.
3. Warm-up your waffle iron and spray with your preference of non-stick spray.
4. Once waffle iron is warmed up, use a measuring cup, ice cream scoop or spoon to section waffle dough. Loosely roll into a ball, place on the waffle maker then sprinkle with 1 tbsp of your chopped bacon, close waffle maker and cook for approx. 7 min.
5. When the waffle is ready: sprinkle with blueberries and drizzle a little bourbon maple syrup. Then top with whipped cream, more blueberries, bacon, and more syrup.
6. Snap a picture, tag us and enjoy!

Strawberry Champagne Waffle

1. While the dough is rising, make your champagne syrup! (And obviously pour yourself a mimosa since the bottle is already open)
2. To make your champagne syrup, combine your champagne and sugar in a saucepan over medium-low heat. (Tip: the more sugar you add the more syrupy it will become, less sugar will keep it thinner)
3. Let sauce simmer for approx. 20 min. Sugar should all be dissolved and you should not smell the alcohol any longer. Remove from heat and place in a cup or heat-safe container.
4. Once the dough is ready, warm up your waffle iron and spray with your preference of non-stick spray
5. Mix the strawberry powder and maple sugar together in a shallow bowl
6. Use a measuring cup, ice cream scoop or spoon to get a chunk of dough. Roll it loosely into a ball and then press the dough into the strawberry powder mixture, coating the whole outside of the ball. 
7. Place dough on the waffle iron, close it and cook for approx 7 min. 
8. When the waffle is ready, drizzle with some champagne syrup, top with sliced strawberries, a generous dollop of whipped cream, more strawberries and a heavy drizzle of the champagne syrup. 
9. Right before serving, give each plate a generous sprinkle of the Carbonated Sugar for a fun surprise and enjoy!