Popular on Food52
59 Comments
mrslarkin
May 5, 2011
you guys, I think this is my favorite batch of ep's EVER! Thanks for nominating my scones!
Panfusine
May 5, 2011
What made this batch extra special was the personal stories connected to each recipe..Thanks so much for the EP nomination, this was a fab 'birthday' surprise for Panfusine, the FB foodie blog which turned 1 yesterday.
cookinginvictoria
May 5, 2011
I'll take the Vaffler, if it is still available. Sounds really yummy!
fiveandspice
May 5, 2011
Oh, thanks for taking my orphan vaffler, cookinginvictoria! I really hope you like them. :) And, if you wind up having to use a regular waffle iron instead of a heart waffler, I'd be quite interested to hear how they turn out.
cookinginvictoria
May 7, 2011
I'm really looking forward to making this, fiveandspice. I think this will be part of our family's Mother's Day breakfast. However, I do not have a heart-shaped waffler. :( I will try it in our regular Belgian waffle maker. I also have a Pizzelle iron, and I was thinking of using that too, for a few vaffles just to see if it would work. Let me know if you have any further thoughts. Thanks!
fiveandspice
May 7, 2011
I truly don't know how they'll turn out in a Belgian waffle maker, since I've never tried. A heart waffler makes somewhat thinner waffles, with less deep indentations. But, it's a good batter with good flavor, so hopefully it will work out. It would definitely be interesting to try it with the pizzelle iron too, they might turn out a bit like the Norwegian cookie called krumkake. Happy mother's day celebration to you!!!
cookinginvictoria
May 11, 2011
Hi fiveandspice, just wanted to let you know how much my family enjoyed the Vafflers! I did use the Belgian waffle iron, and they turned out great. They had a nice height and were absolutely delicious. (If your recipe doesn't get chosen as an EP, I will post my full report as a comment underneath your original recipe.) Oh, and I did briefly try the pizzelle iron, but I must confess that that was a failed experiment. The Vafflers did not crisp up at all. I guess it is safe to say that the Vaffler batter is not a cookie batter! Anyway, thanks again for a delicious recipe.
fiveandspice
May 11, 2011
I'm so happy you and your family liked them! Thank you very much for letting me know. And, I'm glad to know they work in a Belgian waffle iron. And, though waffle batter doesn't work as cookie batter - I suppose we should have suspected as much from the start - let me know if you ever want the recipe for the Norwegian version of pizelles (a much thicker batter than the waffle batter) - they're tasty too! :)
cookinginvictoria
May 5, 2011
Are drbab's Magical, Marvelous, Memorable Cookies still up for grabs? I would love to make them. I already have pretzels in the cupboard -- one of my six year old daughter's favorite foods!
cookinginvictoria
May 5, 2011
Meant to say too that this is a really marvelous batch of EP candidates. There are so many recipes here that I am planning to try. Thank you again so much for the finalist nod. I feel so ecstatic -- I have to keep pinching myself!
Food52
May 5, 2011
Sorry, aargersi snagged them just before you! If you do make them, please add your notes in the recipe's comments section. The only recipe still up for grabs is Vaffler - Norwegian Heart Waffles (which could probably be made in any kind of waffle maker, heart-shaped or otherwise).
Burnt O.
May 5, 2011
Smoked tea caramels please! I just bought some smoked alder salt and these sound intriguing.
hardlikearmour
May 5, 2011
Thanks for choosing my caramels, Burnt! I suspected they'd be an "orphan," and now I know they are in good hands!
Burnt O.
May 5, 2011
Well, you took the Soy Saucy chicken I had my eye on, so it was the least I could do! ;-) I got the smoked alder salt when I met Amanda last weekend at the new Whole Foods in Rockville. Got some other salts too. Amazing store!
sticksnscones
May 5, 2011
If it's not spoken for I would love to test the 21 Years of Carrot Cake!
Happyolks
May 5, 2011
I'm flattered! If gluten free isn't your gig, this recipe can be easily made with half whole wheat and half bakers flour. I hope you enjoy!
Bonnie R.
May 5, 2011
Ohhhh, I love mussels! I'll take "YaYa's Mussels with Fresh Fennel, Sausage, and Tomatoes". Yum!
gingerroot
May 5, 2011
Unread Biscuit, please! Thanks. Congrats to all the EPs/EP candidates! We'll all be eating well this weekend!
hardlikearmour
May 5, 2011
Soy Saucy Chicken and Eggs for me please! Congrats to all! What a great field of recipes.
cookiecakes
May 5, 2011
I'm finally going to jump right in here and test a recipe! I've been intimidated to try anything with all of these professional-sounding cooks here. That said, I'll take Belle Foley's Chocolate Cake. I still haven't found my go-to chocolate cake recipe, so I am looking forward to trying it. I was also drawn by the what was said about using fresh churned butter-- I pick up fresh milk, butter and eggs at a local dairy every week so here's hoping I can get it close to the original! Wish me luck folks!
boulangere
May 5, 2011
I imagine you know how lucky you are to have access to fresh eggs, butter and milk. I hope you have fun with it!
Burnt O.
May 5, 2011
It's great to have another cook in the mix (pun intended). You'll do great - and that recipe looks amazing.
boulangere
May 5, 2011
Jumping in and just doing something is the only way to go. Welcome to the pack, and have fun with it! This is the friendliest, most generous group of smart, energetic, creative people you're likely to come across.
cookiecakes
May 8, 2011
Wow! Thanks so much for all the support. You guys are awesome! And, yes, boulangere, I am very grateful for our dairy farm- I tell everyone I know about it to help keep them in business! Happy Cooking! :-)
wssmom
May 5, 2011
BBQ Beef Salad, please -- it's getting to be summertime!! And thanks so much for the finalist pick! So humbled and thrilled!!
AntoniaJames
May 5, 2011
Coda alla Vaccinara, please! And thank you, so much. (It's been ages since I made oxtails . . . I am so looking forward to this!!) ;o)
ChefJune
May 5, 2011
You beat me to it. I tried all day to get here before everything I wanted to cook was taken. I can never time it right!
WeLike2Cook
May 5, 2011
I hope you enjoy it as much as we do! It is our family favorite. I throw in some dried porcini mushrooms when I have them in the cabinet for an even richer flavor. Enjoy!
AntoniaJames
May 5, 2011
Brilliant minds think alike! I just picked up some porcini, without any particular menu in mind, but knowing they'd be useful for something. I can tell this one is going to be a keeper. . . . . ;o)
boulangere
May 5, 2011
Mill Creek Crab cakes, please!
fiveandspice
May 5, 2011
You beat me! That was the first one I was going to call. ;) It's a no-lose situation with this group of candidates, though!
See what other Food52 readers are saying.