Mother's Day Stroopwafel Brunch
That's because stroopwafels are perhaps the funnest, yummiest thing out there. They're little crispy Dutch waffles with some caramel stuffed in between 'em. You take the stroopwafel and warm it on top your cup of coffee so that the caramel gets melty before you bite into it. It's interactive food with caramel-y, brown sugar-y flavors. Mm just the best.
Anyway, I made a whole Mother's Day feast using them, and it was fantastic. The dishes were inspired by, of course, my mama; a woman who loves barbecue chicken, who makes a mean brown sugar-spiked squash every Thanksgiving, and then cake is just good obviously. So, here are THREE recipes for you in one post (!!). And I'm excited that they're Mother's Day foods that aren't "skinny salads" or whatever. Some moms love barbecue chicken; let's celebrate that!
Stroopwafel Barbecue Chicken
- 2 Tbsp oil
- 6 chicken drumsticks
- 10 garlic cloves, peeled
- 1/2 cup water
- 1/2 cup ground stroopwafels
- 2 Tbsp fresh ginger
- 1 cup chicken stock
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 2 tsp sesame oil
- 1/4 cup ground stroopwafels
- 2 green onions, chopped
For Finishing the Sauce
- Heat oil in a Dutch oven over medium-high heat. When oil is hot, add in drumsticks and season well with salt on all sides. Allow for chicken skin to get golden brown on one side and then turn, cooking on all sides until fat is rendered from skin.
- Remove chicken from Dutch oven and set onto a paper towel-lined plate. Add in whole garlic cloves and brown, stirring until fragrant. Remove from Dutch oven and place with chicken.
- Add in ground stroopwafels (blitz them in a food processor a few times to grind) and stir until they absorb any oil. Using a garlic press, squeeze out the liquid from the ginger straight over the stroopwafel mixture.
- Whisk in in chicken stock, soy sauce, vinegar, and sesame oil. Deglaze pan by scraping away any browned bits on the bottom as you add in liquid.
- Place chicken and garlic back into Dutch oven. Raise heat to high to bring mixture to boil and then reduce to a simmer and cook chicken for 20 minutes.
- (Alternately, let chicken rest in sauce for an hour and then finish cooking on a hot grill. Brush with sauce as it cooks to baste. Remove from heat when internal temperature reaches 165 degrees.)
- Once cooked, remove chicken and place on a platter. Stir in remaining stroopwafels and let sauce reduce until thick and gravy-like.
- Spoon some additional sauce over chicken and set the rest aside to serve with meal if desired. Sprinkle chicken with green onions and serve hot.
Stroopwafel and Butternut Squash Casserole
- 6 oz bacon, chopped
- 1 large shallot, sliced
- 4 cups butternut squash, cut into 1-inch cubes
- 1/2 cup water
- 1 tsp thyme
- salt, pepper
- 4.5 oz goat cheese
- 1 cup ground stroopwafels
- 1/2 cup grated Parmesan cheese
- 1 1/2 Tbsp sage, chopped
- 4 Tbsp unsalted butter, at room temperature
For the Crumble
- Preheat oven to 375.
- Set a large skillet over high heat on the stovetop. When hot, add in bacon and cook until fat is rendered and bacon is crispy. Using a slotted spoon, remove bacon from pan and set on a paper towel-lined baking sheet.
- Add shallots and cook for 1 to 2 minutes until translucent. Add squash to pan and season liberally with salt and pepper. Cook over high heat for about 5 minutes. Add in water and stir in thyme. Lower heat to medium and continue to cook for about 15 minutes, until squash has softened a bit, started to brown at edges, and water has evaporated. Turn off heat.
- In a large bowl, combine ground stroopwafels, Parmesan cheese, sage, and butter. Using your hands, combine until a coarse crumb forms.
- Break up goat cheese and stir into butternut squash mixture. Pour squash into a casserole dish and top with stroopwafel crumble.
- Place casserole in oven and bake for 15 minutes, until crumble browns and mixture bubbles up from the sides.
- Allow to cool slightly and serve. Can be made up to two days ahead of time and reheated in oven.
Yield: 12 - 18 cupcakes
- 400g all-purpose flour
- 150g sugar
- 125g ground stroopwafels
- 3 eggs
- 200g vegetable oil
- 170g buttermilk
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 lb unsalted butter, at room temperature
- 1/2 lb cream cheese, at room temperature
- 225g powdered sugar
- Pinch salt
- 1/2 tsp cinnamon
- 12 - 18 mini stroopwafels
For the Cakes
For Frosting + Decoration
- Place oven rack in the middle position. Preheat oven to 375 degrees.
- Add all cake ingredients to a large bowl. Using an electric beater, beat until well-combined.
- Spray cupcake pans with cooking spray or line with cupcake liners. Using an ice cream scoop (for even portions), scoop out batter and add to cupcake wells. Place cupcake pans in oven and bake cupcakes for 20 - 22 minutes, or until a toothpick inserted comes out clean.
- Remove cupcakes from oven and let cool fully. Can be made one day ahead.
- Beat together butter, cream cheese, powdered sugar, salt, and cinnamon with an electric mixer for about five minutes, or until fluffy and well-blended.
- Transfer frosting to a piping bag and pipe onto cool cupcakes as desired. Top each cupcake with a mini stroopwafel and serve!
- If not serving immediately, refrigerate cupcakes. Let cupcakes come to room temperature for an hour before serving.
This post was sponsored by Daelmans. All opinions expressed are my own!