Notes about Recipes in this book

• Brusselse wafel

  • NasimB on September 17, 2023

    Taste was good , but the texture was not what I was looking for. It was heavy and doughy. Will try again with some baking powder

  • rebeka_eveksv on January 27, 2026

    I'd say it's a great recipe if you want to share it with toddlers as it's completely sugar-free. Just make sure you have some heavy cream on hand to be able to make some whipped cream for topping. On a side note, maybe it's not the best recipe to start with when you're dialing in your waffle maker because these should be crispy on the outside and slightly chewy on the inside.

• Savory sweet potato waffles

  • TinyCitiKitchen on August 18, 2023

    So pleased with these! I didn't know what to expect from the combination of sweet potatoes, spices, and cheese (I opted to use Gouda as the semi-firm cheese, thinking it felt appropriate). None of the individual flavors dominated. Instead, there was a harmonious savory taste that was simply satisfying. These are going into regular rotation. Prep Note 1: I microwaved the sweet potatoes (as I usually do when I just want one to eat) and they were fine. Prep Note 2: Using a healthy glop of batter, I ended up with 8 waffles (size was 2 per person for dinner). Serving Note: As I'm not big on soft dairy products, I chose to serve these without topping and they were lovely. I put the extras in the freezer for a week. I reheated in the toaster oven (on toast), which was perfect, and served them topped with some leftover Thai ginger chicken from the night before - an oddly wonderful new "chicken and waffles" combo that I would happily repeat.

• Tarte du Lothier

  • lkgrover on February 15, 2026

    Excellent custard tart. I made two 9-inch tarts instead of three 8-inch tarts (because this is the size of my tart pans).

• Speculaas cookies

  • hillsboroks on May 18, 2023

    These were very good and the dough was easy to work with. I let it chill overnight and then left it out to come close to room temperature. I rolled it out to 1/4 inch between two sheets of parchment paper. Then I marked them using a springerle rolling pin and cut them into squares. I chilled them in the freezer for 25 minutes and then baked them for 20 minutes. The cinnamon flavor is predominant and they cool to become quite crispy.