Wednesday, June 5, 2013

What's Your Waffle?

A few weeks ago, we thought... hey, wouldn't it be yummy to try a Cheddar Bay waffle? We'd have to do maybe a Sausage Gravy for it, instead of syrup... but wouldn't that be yummy? Ok, so we did biscuits and gravy instead of waffles and gravy. I still want to try it as a waffle, but that's for another day.

Which leads me to the purpose of this post! What would you like to see as a waffle?  Yes, this is serious! The options are pretty much limitless, I think. If you can think it up, I'll do my best to make it happen! What's your "dream" waffle?!?

Leave a comment with your ideas or flavor suggestions, and we'll try it out!

Vampire Red Velvet

As the batter dripped out from the side of the waffle iron, it took the form of a fang dripping with blood; and the name Vampire Red Velvet was born.

This was one of my favorite waffles that we've made so far. It helps, I suppose that I love red velvet cupcakes, so perhaps that opinion was preformed.




Prepare the cake mix, according to the package directions. Once the waffle iron is hot, spray with cooking spray. Pour the cake batter into the waffle iron (remember it will run and spill out if too much is put in) 3 or 4 tablespoons *should* be enough, though you may need more. The batter rises (like a cake!) as it cooks, and will spill out the edges into fangs if too much is used each time.

If the waffles don't come out easy, it's ok to pick up the iron (carefully so as not to burn yourself) and flip it upside down over the plate. The waffles will fall right out.

Top each waffle with a heaping spoonful of red berry salad and a drizzleof cream cheese

Red Velvet Cream Cheese Drizzle



 This drizzle recipe will come out runny, so adjust how much or little milk used to your preference. If you want it a little thick, use less milk.




Ingredients
For the cream cheese icing drizzle:
4 ounces cream cheese (one small block), softened
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
A pinch of salt
3/4 cup milk, warmed
Combine the cream cheese, sugar, vanilla and salt in a bowl. Slowly whisk in the milk. (This could even be made the night before!)
 
For the red berry salad:
2 cups strawberries, sliced
1 cup raspberries
1/2 cup pomegranate seeds
1 tablespoon sugar

Top each waffle with a heaping spoonful of red berry salad and a drizzle of cream cheese. 


This recipe for the drizzle came from:

http://www.rachaelray.com/recipe.php?recipe_id=4518

French. Toast. Waffles.

Can I just say... this is the best french toast I have ever made! Aside from my already stellar recipe for french toast, the waffle iron cooks both sides simultaneously, AND it puts the happy little syrup holders in each pieces of toast.

 The downside, is that the waffle iron needs to be held closed as the bread squishes into shape. While some (perhaps most) waffle irons have a clasp in the front to latch the lid down, you'll want to make sure to release the latch as the eggs cook and puff out (thereby avoid any unnecessary damage to the iron, kitchen, or individuals).

Now if these waffles don't make you go YUM! well... we'll just have to find another waffle recipe to try!

Here's how these were created:

Select your Bread! Pictured above are three different types. The top left is Texas Toast, bottom left is Homemade Style and on the right we have a 9 Grain. All three came out yummy, though the 9 Grain wasn't the favorite. That's all a matter of opinion though. So, just use your favorite bread!

What you'll need?
Bread
4 Eggs
1/2 to 1 cup of Milk
1 - 2 teaspoons Vanilla Extract
1/2 teaspoon Ground Nutmeg
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Clove
WAFFLE IRON!  Yeah, that one really is crucial to have for this!

Mix everything together (except for the bread, obviously) dip your bread in the egg mixture and place on a sprayed and heated waffle iron!

The eggs do puff a little while cooking, so keep an eye on the iron, you may need to squish it (especially when the bread is first put on the iron) or you may want to make sure the latch doesn't accidentally pop off. As mentioned before, this cooks both sides of the toast at the same time, so it takes half the time too cook! You'll know it's done by how it looks (should be similar to how it looks when cooked on a griddle, but with divots!)

Add your favorite toppings, and enjoy!

Wednesday, April 17, 2013

Pineapple Upside Oh. My. Yum! Waffles!



These were topped with a “from scratch” Brown Sugar Syrup , pineapple tidbits, whipped topping, and who can resist a cherry?



Ingredients:
1 Yellow Cake Mix
1 Can Pineapple Tidbits
½ - 1 cup Water
¼ cup Oil
1 Egg

Yes, I cheated with a cake mix on these. I strained the pineapple, and separated the juice, but really, since I mixed the juice back into the mix, that was really an unnecessary step. Unless you plan to drink the juice, then separate it and just add more water.

Fold the pineapple into the cake mix so it’s relatively evenly dispersed, then add the egg, oil, and water. The pineapple isn’t delicate like blueberries, so stir away until you get the lumpy mix to a smooth-ish consistency. Spray the iron well, these may stick a little more than usual because of the fruit and juice involved. The juice in the batter makes them a little sweeter, so the waffles are more inclined to burn. Watch Them Closely!

Brown Sugar Syrup


Simple and easy brown sugar syrup recipe that doesn’t leave you with the feeling that you’ve just swallowed a bunch of sugar straight from the bag.

Ingredients:
1 lb brown sugar (2 cups)
1 cup Water
1 stick of Butter (or Margarine)
½ teaspoon Cinnamon
¼ teaspoon ground Nutmeg
¼ teaspoon ground Cloves
½ teaspoon Vanilla or ½ teaspoon Maple flavoring

Directions:

In a medium sauce pan, bring the brown sugar, water, butter and spices to a boil.

Stir constantly for about 3 minutes and reduce heat to low.

Continue stirring until all sugar has dissolved.

Remove from heat and stir in flavoring.

Allow to cool before using.

Wednesday, April 3, 2013

Banana Bread Waffles



This Is a typical Banana Bread type of recipe, which works well to make cupcakes, YUM! (for cupcakes, omit the water). The amount of water, as usual, is iffy for waffles, because you want the batter to be a little looser than toothpaste, but not completely drippy.
 



Pictured above are the Banana Bread Waffles are topped with whipped cream, banana slices and chocolate chips. No syrup necessary!

Mix all of the dry items together first, then fold in the bananas, egg, and butter. When that's well mixed, stir in the water until you have the right consistency (remember looser than tooth paste, but not so it drips).

Ingredients

1½ cups all-purpose flour
¾ cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground Cinnamon
¼ teaspoon ground Nutmeg
¼ teaspoon ground Cloves

3 large ripe bananas, mashed
1 egg, lightly beaten
½ cup butter, melted

½ - 1 cup of water



TOPPING:(not pictured)
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter