Helloooo there and welcome back!! 😄 Today we are making some adorable mini rainbow waffles with kawaii faces! Question for you: waffles or pancakes? If you can’t tell by this video, I’m a big waffle fan. LOVE that mix of crispy, fluffy, and buttery in waffles. But I love pancakes too!! What can I say — I’ll take carbs any way you serve them 😉 Enjoy!!
In a medium bowl, whip the egg whites until stiff peaks form.
In a large bowl, whisk together the egg yolks, milk and oil. Add in the flour, baking powder, and sugar salt, then fold to combine. Fold in the egg whites.
Color the batter as follows:
Pink: 1 ¼ cup
Orange: ¾ cup
Yellow: ½ cup
Green: ½ cup
Blue: ¼ cup
Purple: ¼ cup
Transfer each batter to a piping bag, then pipe into preheat waffle maker in a rainbow pattern. Cook until cooked through.
Nothing says “Welcome Fall!” more than a warm, flaky, and buttery slice of pie! 😀 And nothing says “Kawaii Sweet World” more than mini cute food! So today, we’re tying those together with these miniature pies perfect for dieting and fun weekend baking. Enjoy!!
Pie Tins — I bought mine from a cooking supply store, but here’s some similar ones.
Lemon Meringue Pie
Lemon Curd Ingredients
1 egg
1/3 cup sugar
1/3 cup lemon juice — should need only 1 medium size lemon. If you only get 1/4 cup juice, it’s still okay — the curd just won’t be as tart.
Zest of one lemon
3 T butter, melted
Lemon Curd Directions
Mix together egg and sugar in microwave-safe bowl. Add in lemon juice, zest of lemon, and butter. Stir to combine, then microwave at 30s intervals until the curd is thick enough to coat the back of a spoon. You should also be able to run your finger on the back of the spoon and the curd should cold the trail. Cover with plastic wrap push the wrap down to the surface of the curd to prevent a skin. Refrigerate until ready to use.
Meringue Ingredients
1 egg white
1/8 tsp cream of tartar
1 T sugar
Meringue Directions
With an electric mixer, beat egg white and cream of tartar until frothy. Slowly add in sugar, then beat to stiff peaks.
Dollop meringue on top of pies, then toast on the top rack at 425 F for about 3 minutes. Be sure to watch the pies though — the meringues can go from “beautifully toasted” to “completely burnt” in seconds!
Apple Pie
Apple Pie Filling Ingredients
1 Granny Smith apple, peeled diced into 1/8″ cubes
1 tsp lemon juice
1 T sugar
1/2 tsp cinnamon
Apple Pie Filling Directions
Toss together all ingredients.
Chocolate Cream Pie
Chocolate Cream Pie Filling Ingredients
1 cup milk
5 T Jello chocolate pudding mix
Chocolate Cream Pie Filling Directions
Mix together the ingredients for 2 minutes or until thickened. Cover with plastic wrap and refrigerate.
Banana Cream Pie
Banana Cream Pie Ingredients
1 cup milk
5 T Jello banana cream pudding mix
Banana slices for each pie
Banana Cream Pie Filling Directions
Mix together the ingredients for 2 minutes or until thickened. Cover with plastic wrap and refrigerate.
Pumpkin Pie
Pumpkin Pie Ingredients
6 T sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1/8 tsp cloves
1 egg
1 cup pumpkin puree
3/4 cup evaporated milk
Pumpkin Pie Directions
Whisk together sugar, cinnamon, ginger, salt, and cloves. In a separate bowl, whisk egg until smooth. Add in pumpkin puree, evaporated milk, and sugar. Mix to combine.
Pie Crust
Roll out pie crust until 1/8″ thick. Cut out circles of pie crust and place in tins. Prick with a fork and crimp the edges. Brush with egg wash. Bake plain shells for 10 minutes and shells with filling for 15-20 minutes.
