I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Breakfast and Brunch

Bacon and Cheese Buttermilk Waffles with an Apple Compote

Bacon and Cheese Buttermilk Waffles with Apple Compote

Happy Back to the Future Day!!

Where’s my hoverboard?!?

I always loved watching the Back to the Future movies. They were so funny and over the top with what the future would hold.

I guess that the closest thing we get to a hoverboard is a segway, I would never survive riding on one of those. I am just happy that I ride a bike now without falling off. Call me old fashion. ha!

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Oatmeal Waffles with a Chai Infused Whipped Butter

Oatmeal Waffle with Chai Infused Whipped Butter

Happy Hump Day! I’ve made you waffles! (big surprise there…)

As I’ve mentioned before I just started taking spin classes. I absolutely love them.

I find them so invigorating. One of my coworkers introduced me to B\Spoke, a Boston based studio, and I have fallen in love with the studio and instructors there. I love how everyone has their own style of instruction and mix of music. It makes the classes so much fun. I look forward to the classes, enjoy being in the moment in the class, and feeling like I crushed it afterwards. Plus, checking my stats after class is fun.

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Browned Butter Pumpkin Waffles with Cream Cheese Glaze

Browned Butter Pumpkin Waffles

It’s Fall!!!

It is starting to feel like Fall and I love it.

Yes, I love Summer but I really do love Fall. The crisp smelling air in the mornings start the day off on the right note. I love the smells of fall from the apples to the fallen leaves to the pumpkin pie. Shoot, even pumpkin spice lattes smell amazing.

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Pepperoni Pizza Pocket Waffles

Pepperoni Pizza Pocket Waffles

There currently is a heatwave happening in Boston. And I love it!!!!!

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It makes me want to play hooky (even after the 3 day weekend!) to go to the beach. But I am a nice, responsible adult and I’ve been going to work instead. The moment when I leave I get to experience the nice steamy, sticky heat.

I enjoy every bit that I can knowing that the weather will soon flip and my teeth will be chattering while I wait at the bus stop. Even now, I’m trying to amp myself up for it. Knowing it will be our last New England will be bittersweet but see ya snow!!!

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But no matter the weather, or the day, or the time, pizza is always a good choice.

At least, by making these pizza pockets in your waffle iron you avoid having to crank up your oven and get your already hot kitchen even hotter on days like this.

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I made these Pepperoni Pizza Pocket Waffles using one of Krusteaz’s New Flatbread Mixes. I’ve used their Flatbread mix before to make some awesome pizzas so I figured that I could just make the pizzas in the waffle iron and be good to go. I assumed correctly! Their dough is quick to mix up and is really flavorful so I often rely on it when I need to get dinner on the table quickly. It takes about 2-3 minutes to mix up and then it just takes 10 minutes to rest. By then you have the rest of your pizza ingredients ready and you’ll soon be on your way to delicious pizza.

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These pizza pockets closely resemble calzones so you can simply stuff them with your pizza and calzone toppings. I just love how they are versatile and easy to make. They would make for a great activity for a family to do together as everyone can make a personalized pizza pocket waffle and they cook up quickly. They even would be great for kids parties, like sleepovers.

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Skip the take out. Skip the oven. Grab your waffle iron and make these Pepperoni Pizza Pocket Waffles. Quick, easy, delicous

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Pepperoni Pizza Pocket Waffles

Makes 4 pizza pocket waffles

Ingredients

  • 1 14-ounce box of Krusteaz Flatbread mix, with accompanying ingredients (water & oil) or 1 pound of pizza dough
  • 2 Cups mozzarella cheese
  • pepperoni, or other preferred pizza toppings
  • 1 jar pizza sauce

Process

  1. Prepare your Krusteaz Flatbread dough according to package instructions. Or, use regular pizza dough.
  2. Divide the dough into 4 equal sized portions. On a flour surface roll out one dough ball into a rectangle that is approximately 7-8″ wide by 12″ long.
  3. On one half of the dough, layer 1/2 Cup cheese and some slices of pepperoni (or other topping), leaving a 1″ border on 3 sides. Fold over the empty half and fold over the border to seal. Set aside.
  4. Repeat with the other 3 dough balls.
  5. Preheat your waffle iron. Spray the surface with nonstick cooking spray, then place 1 pizza pocket in the center of your waffle iron. Cool until the waffle is golden brown and the dough no longer expands when you open the waffle iron. Optional, add cheese to the top of the waffle, close and cook for another minute or so to brown the cheese.
  6. Remove carefully. Place on a wire cooling rack while you making the 3 other pizza pockets.
  7. Serve with warmed pizza sauce.

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While I received product from Krusteaz for recipe development, all opinions are my own 

Croque-Madame Puffle Waffle

Croque Madame Puffle Waffles

Aside from eggs benedict, my favorite savory brunch delight is the croque madame.

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It’s like the best grilled cheese stuffed with ham that is then topped off with a cheesy sauce on top and then some oozey eggs. It’s such a great savory option to change things up from your typical french toast and pancakes. Don’t get me wrong, french toast is awesome with its crisp egg crust, big pat of melty butter, and sweet, sweet syrup. But there are times when you need to skip the sweets for brunch and get a croque madame. And don’t forget your bloody mary!

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Of course I had to make it in waffle form!

When I was originally thinking of making a croque madame waffle I was thinking of making an infused waffle that was spiked with mustard powder and everything bagel seasoning, which I still think is an awesome idea, but I ultimately decided to make it in puffle form.

The puffle makes the sandwich have such a great crunch. I loved it.

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This recipe wraps up my puffle recipes for the month. I loved them all but this was my favorite as it had some much flavor in it from each and every aspect of it from the ham and cheese sandwich then the bechamel sauce, and eggs. Sure, it’s more complicated from the other simplier ones but it’s worth the extra bit of effort to make the bechamel and to fry up some eggs.

The recipe is perfect for hosting brunch as it makes 8 puffles, which can equate to 8 to 4 servings (depending on your side), but you can easily halve it and make it for a casual weekend brunch at home.

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Brunch will never be the same when you give these Croque Madame Puffles a try!!

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Croque-Madame Puffle Waffle

Makes 8 puffles

Ingredients

For the puffles

  • 1 17.5 ounce box of puff pastry dough
  • 16 slices of honey ham
  • 8 slices of swiss cheese
  • 1/4 cup or so of dijon mustard

For the bechamel sauce

  • 5 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon mustard powder
  • 3 1/2 ounces coarsely grated Gruyère cheese (1 1/3 cups)
  • 8 eggs
  • olive oil

Process

  1. Thaw the puff pastry according to the instructions on the box. (Typically 40 minutes at room temperature prior to use)
  2. While the puff pastry is thawing, begin to make the bechamel sauce. Place a 1 quart heavy bottom saucepan over moderately low heat. Melt 3 tablespoons butter, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in the milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, mustard powder, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper until you are ready to use it.
  3. Roll out the puff pastry on a lightly floured work surface to be 12″ x 12″. Work the dough to eliminate the seams. Cut the dough into 4 equal sized pieces. Score each piece in half.
  4. Leaving 1/2″ boarder, spread a teaspoon of the dijon mustard on half of each piece. Add the ham and cheese to each half. You will need to rip the slices to make them fit.
  5. Fold the other half of the puff pastry over the filling, crimp the edges to seal the filling inside the pastry dough.
  6. Repeat with the other sheet of puff pastry dough to make the other 4 puffles.
  7. Preheat your waffle iron at this point. Place the puffle dough on the waffle iron. Cook for 3-4 minutes, or until golden brown. The dough should no longer be expanding and puffing up when you open the waffle iron.
  8. Gently remove, and place on a cooling rack until ready to serve the puffles.
  9. While the puffles are cooking/cooling, place a large skillet over medium heat. Add 1 tablespoon or so of olive oil to the skillet. Crack 2 eggs in the skillet to begin frying up. If you prefer them over-easy, when they are just about set on the bottom, carefully flip them over and cook for no more than 20 seconds.
  10. Plate 2 puffles, drizzle some bechamel sauce on, and then top with the fried eggs.

Puffle adapted from Epicurious, sauce adapted from Epicurious

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I hope you are enjoying all my Waffle Wednesday recipes and enjoyed this month of fun puffle recipes. Be sure to give them a try. xoxo

Guava & Cream Cheese Puffle Waffle

Guava and Cream Cheese Stuffed Puffle Waffles

S'mores Puffle Waffle

S’mores Puffle Waffles

Peanut Butter and Jelly Puffle Waffle

Peanut Butter and Jelly Puffle Waffle

Guava and Cream Cheese Stuffed Puffle Waffles

Guava & Cream Cheese Puffle Waffle

Years ago, while I was staying at a resort in the Caribbean, I grabbed a late night snack at the hotel’s on-site Dunkin’ Donuts. Tired from the glorious day of sun, I stumbled in there for a coolata.

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And then I saw it.

I saw the most amazing thing ever.

A doughnut filled with guava jelly.

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Okay, so it was just a Dunkin’ Donuts’ doughnut, so it wasn’t the best doughnut ever, but I was hooked on this guava filled doughnut. It was fun and tropical. It was the perfect late night snack that night.

The thing is that I haven’t stopped thinking about it. I used to always look for guava filled doughnuts but I never saw them here, so I just figure it was something special for the Caribbean locations. Lucky them!

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Well, I was recently stumbled upon guava paste while I was grocery shopping. It was in a weird shaped can, which is exactly why it caught my eye. I had no idea what to do with it but I impulsively tossed it in the cart.

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I’m glad I did as I quickly discovered that guava paste is really versatile. It can be eaten on just crackers or used as a filling for empanadas or swirled into cheesecake or even used as a glaze on pork tenderloin. Awesome!!

It pairs really well with cheese so I decided to play on the idea of traditional Pastelitos, which are pastries often filled with guava and cream cheese, when I made these puffles.

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Now is the time to find some guava paste so you can make your own Guava and Cream Cheese Stuffed Puffle Waffles. Love!!

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Guava and Cream Cheese Stuffed Puffle Waffles

Makes 8 puffles

Ingredients

  • 1 17.5 ounce box of puff pastry dough
  • 8 ounces of cream cheese, at room temperature
  • 2 Tablespoons sugar
  • 1 Tablespoon vanilla extract
  • 1/2 Cup guava paste
  • powdered sugar, for serving

Process

  1. Thaw the puff pastry according to the instructions on the box. (Typically 40 minutes at room temperature prior to use)
  2. While the puff pastry is thawing, combine the cream cheese, sugar, and vanilla extract in a bowl until smooth.
  3. Roll out the puff pastry on a lightly floured work surface to be 12″ x 12″. Work the dough to eliminate the seams. Cut the dough into 4 equal sized pieces. Score each piece in half.
  4. Leaving 1/2″ boarder, spread a heaping spoonful of the cream cheese mixture on half of each piece. Add 3 small spoonfuls of the guava paste on the cream cheese mixture.
  5. Fold the other half of the puff pastry over the filling, crimp the edges to seal the filling inside the pastry dough.
  6. Repeat with the other sheet of puff pastry dough to make the other 4 puffles.
  7. Preheat your waffle iron at this point. Place the puffle dough on the waffle iron. Cook for 3-4 minutes, or until golden brown. The dough should no longer be expanding and puffing up when you open the waffle iron.
  8. Gently remove, and place on a cooling rack until ready to serve the puffles.
  9. Plate 2 puffles, shake some powdered sugar over the puffles, drizzle some warmed maple syrup on the puffles. Enjoy!!

Inspired by Epicurious

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I hope you are enjoying all my Waffle Wednesday recipes and enjoyed this month of fun puffle recipes. Be sure to give them a try. xoxo

S'mores Puffle Waffle

S’mores Puffle Waffles

Peanut Butter and Jelly Puffle Waffle

Peanut Butter and Jelly Puffle Waffle

Sour Cream Waffles with Bourbon Peach Compote and Vanilla Bean Whipped Cream

Sour Cream Waffles with Peach Compote

So, I joined Snapchat.

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I am still confused by it. I think I have figured out how to use it. I just don’t understand why. It’s kinda like Instagram but with disappearing pictures that have a 24 hour time limit. It just seems like random bits and pieces of things. Which I guess I get. It’s kinda like IG but even less serious. I dunno. It just makes me feel old. ha!!

That being said… BE MY FRIEND!!!!! I’m having fun sharing random pictures and videos of my exiting/boring/quick/slow/dull/colorful life. I’m at: iamahoneybee!!!

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Anyway, I have a major thing for peaches in the summer.

I just can’t get enough of them. When I as pregnant they were the thing I craved all summer. I would eat several a day. I could right poetry about peaches. Maybe I could start with a haiku. 5-7-5. I dunno. Whatever, I’d just get distracted eating another peach.

So,I think these might just be my favorite waffles so far. For serious.

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The waffles are packed full of flavor with the sour cream and the spices I added. Then they are topped off with a warm boozy peach compote. Oh, the combination of bourbon and peach is amazing. Then there is a big dollop of vanilla bean whipped cream. You can’t go wrong with whipped cream. And this one is loaded with vanilla.

I was thinking about these ever since I saw them on Brunch with Bobby, but I wanted to rework them after I ad made the Banana’s Foster Waffles. I think it worked out really well!

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One thing to note about these waffles is that they are not that crisp. I love waffles with a crunchy, crisp surface, but I got over that with these as I really loved that they had so much flavor. It’s the sour cream and the nutmeg and ginger. It all worked together with the peaches and the whipped cream. However, if you are adamant about not having fluffy waffles and you need a crisp one then I suggest making the Best Buttermilk Waffles and just using milk instead of the buttermilk and adding in the nutmeg and ginger.

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These will be your next summer time breakfast favorite!

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Sour Cream Waffles with Bourbon Peach Compote and Vanilla Bean Whipped Cream

Makes 8 waffles, 4 servings

Ingredients

For the Waffles

  • 1 1/2 Cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 Cup whole milk
  • 1 Cup sour cream
  • 3 Tablespoons unsalted butter, melted
  • 2 Tablespoons pure sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • Nonstick spray or melted unsalted butter, for the waffle iron

For the Bourbon Peach Compote

  • 2/3 Cup brown sugar
  • 2 Tablespoons butter
  • 4 peaches, thinly sliced
  • 2 Tablespoon2 bourbon

For the whipped cream

  • 1 Cup heavy whipping cream
  • 1 Tablespoon sugar
  • 1 teaspoon bourbon
  • 1 vanilla bean

Process

  1. Preheat your waffle iron.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger.
  3. In a medium sized bowl, whisk together the milk, sour cream, butter, sugar, vanilla extract and eggs in a medium bowl.
  4. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
  5. Spray your waffle iron spray with nonstick spray or brush with butter. Scoop out 1/3- 1/2 cup of the batter per waffle. Cook the waffles wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes. Place on a cooling rack while you make the rest.
  6. While the waffles are cooking, begin the compote. In a large skillet, over medium heat, add the butter and brown sugar. Stir occasionally and cook until they have melted together and the mixture is bubbly.
  7. Add the peaches and bourbon and cook over medium-low heat until the peaches are soft, about 4-5 minutes.
  8. Make the whipped cream by beating the heavy cream and sugar until soft peaks are forming, add in the bourbon and scrapings from the vanilla bean. Continue to beat until you have stiff peaks.
  9. Serve your waffles by stacking 2 together on a plate, top with a quarter of the peach compote, and a big dollop of whipped cream. Enjoy!

Waffles inspired by Bobby Flay

Banana’s Foster Waffles

Banana's Foster Waffles

Okay, summer, can you please get hot?!?!?

 

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I’ve been anxiously waiting for it to get hot here in Boston. Sure, it’s been in the 80’s but it has not yet hit 90 yet. Every day they show a chart on the local news that shows the number of days above 90 for the past few years and this year has a big fat ‘0’ next to it. It breaks my heart.

I live for the hot sticky days. It just feels so great to step outside to hot humid weather. Like when I travel to Florida and the doors open up at the airport and it feels like a big slap to my face. It just makes me feel alive when my skin gets prickly from the heat.

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So while it’s not as hot as I’d like, I’m still enjoying the summer. We have been grilling a lot, playing around in the kiddie pool, and just sitting out enjoying the nice days and nights. My neighbors do as well. It’s so nice to see families enjoy it together with kids running around before and after their BBQ dinners. In fact, our neighbors were recently enjoying the cool summer nighttime breezes with some friends when I brought them over a big platter of these Banana’s Foster Waffles. That’s just how I roll!

Banana’s Foster was originally invented at Brennan’s Vieux Carré Restaurant located on Bourbon Street, across from The Old Absinthe House in the 1950’s. (Side note- Price and I believe that the best Bloody Mary is from The Old Absinthe House in NOLA. GET ONE!!!) It was a solution to excess bananas that they had in stock. Brilliant.

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It’s a great combination of ripe bananas, butter, sugar, cinnamon, and booze. It’s sickly sweet. It’s sticky sweet. It’s perfection.

And I, of course, dumped all that syrupy banana goodness on of a big old scoop of vanilla bean ice cream, which was happily melting on a warm waffle.

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I kept it simple stupid when I approached the waffle as I just used a mix and added some cinnamon to it amp up that flavor that’s in the Banana’s Foster syrupy goodness. Don’t get me wrong, Bisquick is great but the Belgiuan Waffle Mix from Krusteaz is AWESOME. It is airy and has a great sweet flavor to it. Their Buttermilk Pancake Mix is also great, but I wanted to use something on the sweeter side as it’s for dessert.

When you make Banana’s Foster the rum should flame up… FLAMBE! But as I don’t have a gas range mine didn’t. I tried to get it to catch with a flame, but by the time I lit it the booze was already cooking off. Hey, I tried! So no worries if your flambe is a dud, it will still be great!

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I don’t tattle if you make this awesome dessert for breakfast. You know what they say, well, what do they say?

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Banana’s Foster Waffles

Makes 6 – 7″ wide round waffles

Ingredients

For the waffles

  • 3 Cups Belgiun Waffle Mix, I used Krustez
  • 2 eggs
  • 1 1/3 Cup water
  • 1/3 Cup vegetable oil
  • 1/2 teaspoon cinnamon

For the bananas

  • 4 Tablespoons butter
  • 1 Cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 2 Ounces banana liqueur
  • 1 1⁄2 Ounces aged rum
  • 3 bananas

For serving

  • Vanilla Ice Cream
  • Whipped cream

Process

  1. Preheat your waffle iron.
  2. In a large bowl, mix together all of the ingredients for the waffle batter. Begin to make the waffles. As they finish, place on a cooling rack.
  3. Cut the peeled bananas in half, then cut each half in half again, then repeat to cut each portion in half to create 8 long pieces.
  4. To prepare the banana’s foster sauce, combine butter, sugar, and cinnamon in a flambé pan over medium heat. As the butter begins to melt, add the banana liquor and stir to combine.
  5. Add the banana to the sauce, cook until they begin to soften (about 1-2 minutes).
  6. If using a gas range, tilt back the pan to slightly heat the far edge of the pan. Once hot carefully add the rum, and tilt the pan toward the flame, to ignite the rum. If using an electric cook top, use a lighter to ignite the rum.
  7. Gently stir the sauce and continue to cook for 1-2 minutes to ensure that all of the alcohol cooks out.
  8. Plate a waffle, add a scoop of ice cream, and then top with 4 slices of banana and sauce.

Banana’s Foster recipe adapted from Brennan’s New Orleans Restaurant

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While I received product from Krusteaz for recipe development, all opinions are my own 

Whole Wheat Apple Sauce Waffles

Whole Wheat Apple Sauce Waffles

You know, being sick really, really sucks.

That’s an obvious statement right there. Duh.

But it’s even worse when your kid is sick. Double duh.

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Our house is one big germ bubble. From Autumn’s double ear infection to my viral something that had me practically sleep away the day yesterday. I wish I was still in bed now in fact. And I’m sure I’ll feel the same way tomorrow too. Oh well.

I did manage to make these awesome waffles yesterday afternoon. It made me feel like a human. You know, it gave me something to do other than roll over in bed, look at the time on my phone, and roll back over again to fall back asleep. Plus, ya gotta eat.

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At least Autumn ate some waffles for dinner. Actually, let’s not kid ourselves, she ate whipped cream off the waffles. My kid is addicted to whipped cream. She yells when she sees the can in the door. I have have start to hiding it. Now I wouldn’t normally let her just pick whipped cream off homemade waffles and eat it for dinner, but I needed her to eat something and she blew off the mac and cheese, grapes, yogurt, and waffles. So, whipped cream for dinner, sure. #parentsoftheyear

Okay, back to the waffles…

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They are a perfect flavorful, low fat, healthy waffle for when you’re craving a hearty waffle while trying to reduce the fat. I ditched the oil for apple sauce in my favorite Classic Waffle recipe which sounds boring but it makes them really moist. And I added some fun spices to enhance the whole wheat and apple flavors. Jazz hands!

I topped them off with more apple sauce, some softened butter, and a good swirl of maple syrup. And you should too.

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Whole Wheat Apple Sauce Waffles

Makes 12-14 4″ Square Waffles (Qty will vary per waffle iron)

Ingredients

  • 2 eggs
  • 2 cups whole wheat flour
  • 1 3/4 cups milk
  • 1/2 cup apple sauce
  • 1 tablespoon  brown sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of ground ginger
  • 1 teaspoon vanilla extract

Process

  1. Preheat waffle iron.
  2. Vigorously whisk the eggs in large bowl until fluffy.
  3. Mix in flour, milk, apple sauce, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and vanilla extract until just smooth.
  4. Spray the preheated waffle iron with a non-stick cooking spray.
  5. Ladle 1/4-1/3 cup of the batter the onto hot waffle iron. Cook until golden brown. Serve hot with butter & syrup.

Chocolate Stout Waffles

Chocolate Stout Waffles

We are still riding our wedding high.  Oh man, so much fun. So much work. So exciting. So tiring. So everything!!

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We worked hard on the wedding and were so happy with how it all turned out. We were very hands on with the planning and execution of it. I loved the decorating part, but I really loved the meal planning too!

The food was so important to us so we worked with the organizer and chef to create a fun menu for the night from the stationary and passed hors d’oeuvre to the dinner and to our cake and dessert. (I’ll go into more detail in upcoming wedding related posts.)

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Our venue, Crissey Farm, is owned by the same family that owns the adjoining Barrington Brewery & Restaurant, which is known for their Chocolate Stout Cake. As it’s their signature cake we decided to us it as our wedding cake. We did change things up slightly as they use a chocolate ganache like frosting, but we opted for a chocolate buttercream. The design mimicked this one with it being ‘naked’ and with berries. Oh man, I can’t wait to get our pictures back to see it all over again.

It was incredible. We loved it. I can’t wait to dig into out top tier on our anniversary, although I don’t really think we will wait that long. ha!

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I was inspired by the cake to make these chocolate stout waffles.

They are chocolatey with a hint of beer in the batter. Perfection!

These waffles would be great to serve for Father’s Day, St. Patrick’s Day, or any Sunday for brunch. Chocolate 24/7 please!

While I could have made a chocolate whipped cream, to match the chocolate butter cream used in our cake, I decided to just keep it ‘basic’ with a vanilla bean whipped cream. But I don’t discourage if you want to make it into a chocolate whipped cream. Dive right in!

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As well you can totally trash these up by making them into a sundae! Pile on some ice cream, break out the hot fudge, and dollop on the whipped cream. I wouldn’t hate it if you added some nuts and cherries too.

Celebrate our new marriage along with us by enjoying these Chocolate Stout Waffles, inspired by our wedding cake! Enjoy!!

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Chocolate Stout Waffles

Makes 14 waffles

Ingredients

For the Waffles

  • 2 Cups, plus 3 Tablespoons all purpose flour
  • 3 Tablespoons quality cocoa powder
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 2 Tablespoons sugar
  • 5 Tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3/4 Cup milk
  • 1 Cup stout beer
  • 2 large eggs
  • 2/3 Cup miniature chocolate chips, option, but encouraged
  • Whipped Cream
  • Fresh Berries
  • Miniature Chocolate Chips

Process

  1. To make the waffles, preheat your waffle iron.
  2. In a large mixing bowl whisk together the flour, cocoa, salt, baking powder, baking soda, and sugar. Set aside.
  3. In a small bowl, combine the milk and small pieces of butter. Microwave in 30 second intervals, mix, and repeat until the butter is melted.
  4. Make a well in the center of the dry ingredients and whisk in the eggs, warm milk and butter mixture, and finally the stout to combine.
  5. Scoop out 1/3 Cup measure into each well of your waffle iron. Cook according to the manufacturer’s instructions.
  6. Garnish with whipped cream, berries, and miniature chocolate chips. Enjoy!!

 

Waffle is slightly adapted from Hungry Girl Por Vida