Waffles

Browned Butter Pumpkin Waffles with Cream Cheese Glaze

September 30, 2015

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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German’s Chocolate Cake Waffles

September 23, 2015

Yesterday was Price’s Birthday!! Yay!!!

Price’s favorite cake is German’s Chocolate Cake so I had to make these in his honor.

Price love German’s Chocolate Cake as it’s not your typical chocolate cake. It’s a nice dense cake that is then loaded up with a rich frosting that is made from cooked evaporated milk, shredded coconut, and pecans. That caramely coconut pecan frosting is signature to the cake. It makes every bite the perfect way to celebrate a birthday. (Plus, Price thinks it’s at it’s very best when served with some coffee ice cream!)

I believe that you should be able to celebrate your birthday all day and if that means eating waffles that are basically like cake, then go for it!!

While Price enjoyed his German’s Chocolate Cake Waffles, he was a bit bummed that it wasn’t like when I made brownie waffles or when I made Birthday Cake Waffles using cake mix. He was looking for the typical super sweet coconut frosting to be spread on the waffle. And I was trying to go for a more breakfasty waffle so I decided to be more inspired by the frosting than just adapt it.

I just reason that you can have breakfast AND cake later on. HAHA!!

For these waffles, I made a chocolate waffle with a chocolate and pecan compound butter that was then topped off with loads of toasted coconut and chopped pecans. And pure maple syrup. And whipped cream. (Price is spoiled!)

I think that the compound butter was perfectly sinful! It was chocolatey, nutty, and perfectly sweet. And butter is butter so that’s always good. I prefer using Kerrygold because it is such a great quality and is flavorful. You might ask yourself why should you care about the butter as the rest of the ingredients are going to mask any flavors from it. Trust me, it’s still worth it.

Most of all, I loved the combination of the flavors and the textures. It’s exactly why Price loves

German’s Chocolate Cake Waffles

Ingredients

For the Waffles

1 3/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup Dutch process cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 whole eggs
2 ounces unsalted butter, melted and slightly cooled (I suggest Kerrygold)
1 teaspoon pure vanilla extract
16 ounces buttermilk, room temperature
Vegetable spray, for waffle ironFor the Compound Butter

4 ounces unsalted butter, at room temperature (I suggest Kerrygold)
1/4 Cup powdered sugar
2 Tablespoons dutch processed cocoa powder
1/4 Cup finely chopped pecans

Toppings

1/2 Cup Chopped Pecans
1 Cup Shredded Coconut
Maple Syrup
Whipped Cream, Optional (but encouraged!)

Process

Preheat waffle iron according to manufacturer’s directions.
In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda.
In another bowl beat together the eggs. Add in the melted butter, vanilla extract, and then add the buttermilk.
Add the wet ingredients to the dry and stir just until combined. Allow to rest for at least 5 minutes.
Ladle the recommended amount of waffle batter onto the center of the iron. Cook until steam stops escaping the sides of the waffle iron, and the waffle is crispy and easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
To make the compound butter, combine all of the ingredients in a bowl. Blend until completely mix through.
In a skillet, over low heat, toast the chopped pecans and shredded coconut. Mix to prevent burning. Toast until the coconut is golden brown.
Serve by plating a warm waffle, dollop butter on the waffle, sprinkle with the toasted pecans and coconut, drizzle with maple syrup, and add whipped cream. Enjoy!

Waffle recipe adapted from Alton Brown

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Kerrygold has provided me with butters to use in the creation of these waffle recipes for my #WaffleWednesday series. All thoughts and opinions are my own.

Thanks for all of your comments. I appreciate them all.

Cookies and Cream Waffles

September 16, 2015

Dessert Waffles!!!!

Cookies and Cream Waffles!!!!

I was so excited about making these waffles. I have been thinking about them for months, but have only just gotten around to them now. Totally worth the wait!

Kinda like my wait to watch Nick Carter on Dancing with the Stars. Yep, exactly the same…

I love watching Dancing with the Stars. LOVE IT. I can’t dance to save my life. So I love watching people dance. It amazes me that people can move their bodies like that. And I can’t resist DWTS because there are people to support and cheer for. And this year… Nick Carter… I just can’t handle it. He was my boy band crush for years. Cheering him on now is like reliving my middle & high school years watching him on TRL and award shows, except now I’m drinking wine while watching.

I can’t wait to watch the rest of this season.

Anyway, such important stuff right here… these Cookies and Cream Waffles are

if I had to pick only one ice cream to have for the rest of my life it would be Cookies and Cream. It’s an obvious choice. I love it. My hands down favorite.

So when I was scheming to make another recipe for my #WaffleWednesday posts I started to think about making a waffle to celebrate my love of the best ice cream flavor of all time And that’s how I came up with this Cookies and Cream Waffle.

Cookies and Cream Waffle

Makes 4-6 waffles, depending on amount of batter you use for each waffle

Ingredients

For the waffles

8 Oreo cookies, crushed
1 egg
1 Cup all-purpose flour
3/4 Cup + 2 Tablespoons milk
1/4 Cup vegetable oil
1 Tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

For the whipped cream

1 Cup heavy whipping cream
8 Oreo Cookies, crushed

Optional Toppings

Vanilla Ice Cream
Chocolate Sauce
Roughly chopped Oreo Cookies

Process

Preheat waffle iron.
Vigorously whisk the egg, milk, and oil in large bowl.
Mix in flour, sugar, baking powder, salt, and vanilla extract until just smooth. Fold in the crushed Oreo Cookies.
Spray the preheated waffle iron with a non-stick cooking spray.
Ladle 1/3-1/2 cup of the batter the onto hot waffle iron. Cook until golden brown. Remove and place on a cooling rack
While the waffles are cooking, make your whipped cream by beating in a large bowl or in a stand mixer until you have stiff peaks. Fold in the crushed Oreo Cookies.
Assemble your waffle by topping one with whipped cream, ice cream, chocolate sauce, and more Oreo Cookie pieces.

Pepperoni Pizza Pocket Waffles

September 9, 2015

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

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!!!

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.

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.

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.

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

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

Prepare your Krusteaz Flatbread dough according to package instructions. Or, use regular pizza dough.
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.
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.
Repeat with the other 3 dough balls.
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.
Remove carefully. Place on a wire cooling rack while you making the 3 other pizza pockets.
Serve with warmed pizza sauce.

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

Overnight Yeast Waffles with a Maple Blackberry Butter

September 2, 2015

I feel like I’ve recently waken up from a fog. It feels so good.

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Croque-Madame Puffle Waffle

August 26, 2015

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

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!

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.

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.

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

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

Thaw the puff pastry according to the instructions on the box. (Typically 40 minutes at room temperature prior to use)
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.
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.
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.
Fold the other half of the puff pastry over the filling, crimp the edges to seal the filling inside the pastry dough.
Repeat with the other sheet of puff pastry dough to make the other 4 puffles.
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.
Gently remove, and place on a cooling rack until ready to serve the puffles.
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.
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 and Cream Cheese Stuffed Puffle W affles

S’mores Puffle Waffles

Peanut Butter and Jelly Puffle Waffle

Guava and Cream Cheese Stuffed Puffle Waffles

August 19, 2015

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.

And then I saw it.

I saw the most amazing thing ever.

A doughnut filled with guava jelly.

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!

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.

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.

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

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

Thaw the puff pastry according to the instructions on the box. (Typically 40 minutes at room temperature prior to use)
While the puff pastry is thawing, combine the cream cheese, sugar, and vanilla extract in a bowl until smooth.
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.
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.
Fold the other half of the puff pastry over the filling, crimp the edges to seal the filling inside the pastry dough.
Repeat with the other sheet of puff pastry dough to make the other 4 puffles.
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.
Gently remove, and place on a cooling rack until ready to serve the puffles.
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 Waffles

Peanut Butter and Jelly Puffle Waffle

S’mores Puffle Waffles

August 12, 2015

You know that old Youtube video called “David after the Dentist, and how it’s just the funniest thing ever. Well, I had my own special animal version of that the other night.

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Peanut Butter and Jelly Puffle Waffle

August 5, 2015

Bring on the Puffle!!!!! The Epic Puffle!!!

I am devoting the month of August to the Puffle for my yummy #WaffleWednesday posts.

What’s a puffle?!!?!

It’s a stuffed waffle that is made with puff pastry. YEP!!

It is crunchy, buttery, sweet, and damn delicious.

It actually reminds me of a Pillsbury Toaster Strudel. Oh man, those are the jam. They were my favorite breakfast treat. And it was such a treat to have them in the house. They were pretty pricey for a weekday breakfast that was basically junk food. But they are so good. Did you do designs on your pastry with that teeny tiny icing packet? Or spread it evenly all over the top? I would spread the icing evenly so I knew every bite would have some yummy icing. Bliss.

Well, I swear that these puffles will remind you of them and they will zap you right back to your childhood as you stared at the toaster willing it to pop out faster.

Puffles are so easy to make! I love it.

They do take some time to plan for as you have to let the puff pastry dough come to room temperature. The package that I used took about 40 minutes. But that’s not to bad… get up, yank it out of the freezer and slap it on the counter, start your coffee maker, take the dog out, flip on the news and enjoy a cup of coffee. Ta-da! It’s ready!!!

From there, it’s so easy. It’s even so nice that you don’t mess up bowls and such, like when you make a normal waffle batter.

The peanut butter and jelly is a fun filling. It’s a classic combo. The saltiness from the peanut butter just goes so well with the sweetness of the jelly.

I suggest using a creamy peanut butter and a great jam. You deserve it. I used the delightful Blueberry Ginger Conserve from Nervous Nellies Jams and Jellies from Maine. It’s a super cute shop to visit and their jams and chutneys are incredible. I highly suggest ordering some. At the least, pick your favorite jam to use in this puffle.

You’ll love the puffle. It’s a breakfast game changer.

Peanut Butter and Jelly Puffle Waffle

Makes 8 waffles

Ingredients

1- 17.5 ounce package of puff pastry (preferably all-butter)
1/2 Cup creamy peanut butter
1/2 Cup jelly/jam
to serve: powdered sugar, maple syrup

Process

Thaw the puff pastry according to the instructions on the box. (Typically 40 minutes at room temperature prior to use)
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.
Leaving 1/2″ boarder, spread 1 Tablespoon of peanut butter of half of each piece. Spread a heaping tablespoon of jelly on top of the peanut butter.
Fold the other half of the puff pastry over the filling.
Repeat with the other sheet of puff pastry dough to make the other 4 puffles.
Preheat your waffle iron at this point. Place the puffle dough on the waffle iron. Cook for 2-3 minutes, or until golden brown.
Gently remove, serve with powdered sugar or maple syrup, and enjoy!!

Adapted from epicurious

Buffalo Chicken Waffle Sandwiches

July 29, 2015

Summer is in full swing and I am loving it. But it’s speeding by too quickly. It’s almost August. Do you hear that noise? It’s mean groaning!! Ugh!!!

I mean, as much as I love the upcoming Autumn with its crunchy leaves, apple cider donuts, and corduroy, I am trying to avoid thinking about it so I stay in the land of rosé, grilling, and flip flops.

To me the scariest part is how we have not accomplished much on our Boston Bucket List. I shared our list earlier in the year when I announced that we will be moving to Tampa next Spring. We have to get to work! There are so many places to visit and things to eat!!

At least I know we will get a bunch of things done this August as we are vacationing on The Cape for a week. So we can visit The Cape Cod Potato Chip Factory and splash around on the beaches. Aside from that, I just can’t wait for the time off to hang with my family. I already have started to compile my list of goodies to make.

And of course I am packing my waffle iron!!

I’ve jumped from the breakfast and dessert waffle to the lunch waffle.

You can’t deny that Buffalo Chicken Wings aren’t a favorite for people. They are hot and spicy. And you just love how the blue cheese dip cools off those heated bites. Buffalo Chicken anything always rocks.

Making this Buffalo Chicken Waffle Sandwich really combines the best of both worlds. You can the heat from the chicken, rich tanginess from the dressing that helps cool off the heat and the crunch from the waffle.

I used a basic complete pancake mix that I jazzed up with some cornmeal for some extra flavor and crunch. The egg and oil that I added adds flavor as well.

I used my Toastmaster Rotating Waffle Maker by Select Brands. I swear it makes the best Belgian Waffles. I’ve used it to make so many waffles Sour Cream Waffles with Peach Compote and Vanilla Bean Whipped Cream, Banana’s Foster Waffles, Chili Topped Cornbread Waffles, The Best Buttermilk Waffles, and these Cherry Crisp Waffles.

So yeah, I like it! It’s easy to use, easy to clean, and cooks evenly. The flip helps the batter get in the deep ridges, signature to Belgian Waffles. And its such a simple task you can do it with 1 hand.

And I love it so much and I want you to as well, so I’m giving one of these Toastmaster Rotating Waffle Maker by Select Brands away!!! Check out how to enter below!!!

I think all sandwiches should be made with waffles. You should give it a try, I swear you will be a convert!

Buffalo Chicken Waffle Sandwiches

Makes 2 Sandwiches

Ingredients

For the Waffle Sandwich

1 1/2 Cups Complete Buttermilk Pancake Mix, such as Krusteaz Brand
1/2 Cup corn meal
1 egg
2 Tablespoons vegetable oil
1 Cup milk
1/4 teaspoon salt
1/2 teaspoon black pepper

For the Sandwich

6 Chicken Large Tenders
1 Tablespoon butter, melted
1/3 Cup Hot Sauce- I suggest Frank’s Red Hot
1/2 Cup arugula
1/4 Cup blue cheese dressing
splash of milk

Process

Preheat your belgian waffle iron.
In a medium sized bowl, mix all of the ingredients for the waffle batter until just combined; some lumps are okay.
Scoop a 1/3 Cup of the batter into the center of your waffle iron. Cook until golden brown. Repeat to make 4 total waffles.
While you are making the waffles, brown the chicken in a skillet sprayed with non-stick cooking spray over medium heat. When both sides are browned, add the butter and hot sauce. Continue to cook on very low heat until the chicken is cooked through.
Combine all of the ingredients.
Thin out your blue cheese dressing a bit with some milk to create a sauce to pour on the sandwich.
Create your sandwich by placing some arugula on a waffle, place the chicken tenders on the greens, and then pour some of the blue cheese dressing on the chicken prior to topping off with another waffle.

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While I received the waffle maker from Select Brands in order to develop recipes, all opinions are my own.

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And now the GIVEWAY!!!!

I have another awesome giveaway from Select Brands!! We’re partnering up this year and I’m so excited about it!

We want you to be able to make awesome Belgian Waffles with their Toastmaster Rotating Waffle Maker (Retail Value $25). You just have to enjoy stacks for those beautiful, golden waffles with deep ridges that perfectly capture butter and syrup. Pure perfection!

Follow the instructions HERE!!

Giveaway open to US residents and runs through 8/6/15.

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

July 22, 2015

So, I joined Snapchat.

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!!!

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.

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!

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.

These will be your next summer time breakfast favorite!

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

Preheat your waffle iron.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger.
In a medium sized bowl, whisk together the milk, sour cream, butter, sugar, vanilla extract and eggs in a medium bowl.
Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
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.
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.
Add the peaches and bourbon and cook over medium-low heat until the peaches are soft, about 4-5 minutes.
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.
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

July 15, 2015

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

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.

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.

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.

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!

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

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

Preheat your waffle iron.
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.
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.
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.
Add the banana to the sauce, cook until they begin to soften (about 1-2 minutes).
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.
Gently stir the sauce and continue to cook for 1-2 minutes to ensure that all of the alcohol cooks out.
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