Peanut Butter Eyeballs

• 1/2 cup smooth peanut butter

• 3 tablespoons butter

• 1 1/4 cups confectioners' sugar

• 1 teaspoon  vanilla extract

• 12 ounces white chocolate candy coating

• 1 bag candy-coated chocolate pieces, like M&Ms

• 1 red edible color marker, or red decorator frosting

1. Gather the ingredients.

   

2. In the bowl of a large mixer, blend peanut butter and butter until creamy.

   

3. Add the powdered sugar and vanilla to the peanut butter mixture and continue beating until it looks smooth.

   

4. Cover a cookie sheet with aluminum foil or waxed paper.

   

5. Using a spoon, scoop out balls of peanut butter and roll between your palms to get them as round as possible. Place on the cookie sheet and refrigerate until firm, about 30 to 45 minutes.

   

6. Place the white chocolate coating in a microwave-safe bowl and microwave until melted. Stir thoroughly until it's smooth.

   

7. Use dipping tools or a fork, dunk a peanut butter ball into the melted white chocolate. Let the excess coating drip back into the bowl. Place it back on the cookie sheet and proceed to dip the rest of the peanut butter balls.

   

8. While the chocolate is still wet, press an M&M candy in the center of the ball.

   

9. Return the eyes to the refrigerator to harden.

10. When the eyeballs are firm, use the red decorator frosting or the red edible color marker to make squiggly blood vessels from the bottom to the top of the eyeballs.

    

11. Store the eyeballs in an airtight container in the refrigerator for up to two weeks and bring them to room temperature before serving. 

Waffle Luv Leige Waffle

 

Ingredients

• ¾ cup whole milk

• 2 tablespoons warm water

• 1 ½ tsp sugar 

• 2 tsp instant yeast

• 2 large eggs, lightly whisked 

• 1 cup unsalted butter, softened

• 3 Tbs honey

• 3 Tbs white sugar 

• 3 tsp vanilla

• 2 cups bread flour 

• 1 ½-1 ¾ cups flour 

• 2 cups belgian pearl sugar 

Preparation

1. Add the ½ teaspoons of sugar to the milk, warm water and yeast, stirring to combine. Allow the yeast to poof or get foamy and puffy. 

2. In a large bowl beat together the butter and sugars. Add the eggs, honey and vanilla. Stir together and add the yeast mixture. Place in standing mixture with dough hook and add 2 cups of flour. Mix until dough is thoroughly incorporated, and add the remaining flour. Cover with plastic wrap and let prove up to 4 hours. 

3. See notes about testing in the fridge overnight. Then punch down and knead pearl sugar.

4. separate into 8-10 equal dough balls, between 120-130 grams. Place on buttered waffle iron and cook until lightly golden brown. 

Notes 

You can let the dough rest for up to 24 hours covered in plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature before you cook it  (I don’t suggest this way! Waffles are less fluffy.) Need to skimp on the prove time? No biggie! But you will lose some awesome flavor.

For the waffles to be as close as you can to the original, I’d use about 20 sugar pearls per waffle. 

whipping cream 

•  ¼ carton of heavy whipping cream

•  ¼ cup of organic granulated sugar. 

Combine the heavy cream and sugar and whip on high until very thick and most of it is sticking to the sides of the bowl. 

Topping ideas

• All berries!

• Nutella

• Biscoff

• Lemon curd 

• Caramel

• Icecream

• Peaches

• Kiwi 

• Custard 

• Stuff waffle with chocolate sticks 

• Nutmeg and cinnamon cream