My friend Dawn celebrated her birthday last week so I’m dedicating these waffles to her.
…
Waffles
Whole Wheat Carrot Cake Waffles with a Maple Cream Cream Cheese Drizzle
I feel so out of the loop with things at times.
I’m out of the loop with movies, books, shows, news. You name it. But the thing I am most out of the loop with is movies. The last movie I saw in theaters was Flight… back in November of 2012. Lame.
This weekend Price binge watched a whole bunch of the Fast and Furious movies after Autumn went to sleep. I had no idea what was going on. I think I stopped watching the F&F movies after the second one. It was cool to watch the action scenes but I had no idea who was who or what was going on while I edited photos and drafted up blog posts.
He had seen them before so he schooled me on the movies but it was like in one ear and out the other. I did kinda understand what he was saying about the different movie names, although they still do sound the same to me. Like the first one was The Fast and The Furious and the fourth one was Fast and Furious. Not confusing at all guys…
I would like to actually watch all of the F&F movies at some point. But I think I’ll just be super sad watching so much Paul Walker. 🙁
Anyway, today Price and I are starting Whole30 again for the month of April. I’m excited to be doing it again as we really enjoyed the results of our first Whole30. Plus, my friend Kellie is joining in on the action! Yes, it’s strict but it’s so worth the effort. I am going to miss having waffles for the month but absence makes the heart grow fonder, right?!?
So while I won’t be enjoying these waffles this month, you should. They will make for the best start for Easter morning.
I swear that even the Easter Bunny will enjoy these waffles.
They are such a great flavor and texture. I love carrot cake so I loved these waffles.
But the thing that makes this breakfast so incredible is the drizzle. It has a cream cheese base, which is reminiscent of the cream cheese frosting you get on carrot cake. BUT it also has maple cream in it. It is the perfect mash up of cream cheese frosting and maple syrup.
A few weeks ago I met Carrie for brunch and she generously gifted some homemade maple cream to me and Liz. I had never had maple cream before so I was so excited to try it. Of course, I immediately fell in love with it. I use some in the drizzle for these waffles but if you don’t have some then use some maple syrup. But I think that you need to try some maple cream as it’s so, so good.
I hope that you enjoy these waffles as much as we did. xox
Whole Wheat Carrot Cake Waffles with a Maple Cream Cream Cheese Drizzle
Makes
Ingredients
For the waffles
- 1 Cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground ginger
- 1 large egg
- 2 Tablespoons packed brown sugar
- 1 Cup milk
- 4 Tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
For the Maple Cream Cream Cheese Drizzle
- 4 oz cream cheese, at room temperature
- 2 Tablespoons Maple Cream or maple syrup
- 1 Cup powdered sugar
- approximately 2-3 Tablespoons milk
Process
To make the Waffles
- Preheat your waffle iron per the manufacturer’s instructions.
- Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a separate bowl whisk together the the egg, sugar, milk, melted butter, and vanilla extract.
- Add the liquid ingredients to the dry ingredients. Mix until just combined.
- Fold in the shredded carrots.
- Laddle 1/4- 1/3 Cup of batter into your hot waffle iron. Cook until the
To make the drizzle
- Beat the 4 oz of cream cheese until smooth and fluffy.
- Add the maple cream and continue to mix.
- Add the powdered sugar and beat until creamy.
- Starting with 2 Tablespoons slowly add the milk until you have reached the desired consistency.
Waffles adapted from Bakeaholic Mama,
Banana Buttermilk Waffles
I’m going to Seattle tomorrow!! And I am so freaking excited!!! SO EXCITED!!!
I am going there to visit my best friend Emily, who moved out there just about 2 summers ago. I haven’t seen her since last Christmas (’13) when she was back visiting family in CT and came up to Boston for an overnight so we could hang and she could meet Autumn. So it’s been far too long since I’ve seen her.
I’ve had this trip planned for months and months. I’m packed and ready to head to the airport from work. Autumn is staying home with dad so this is the longest time that I will be away from her. That will be hard but I think the trip would be tough on he/us. Plus, they get to have a funny Daddy & Daughter weekend together.
Emily and I have been planning fun things to see and do. And, of course, delicious things to eat and drink.
I’m looking forward to checking out Pike Place Market, Gas Works Park, and taking a Ferry Ride. Plus, I think I kinda have to check out the Sleepless in Seattle houseboat. Oooh, maybe even the Grey’s Anatomy House. I’m such a dork.
We have been sending back a “Seattle Restaurant Tread” email for the past few weeks that is stuffed full of restaurants and bars that we could check out. The plan is so eat, walk, eat walk, and repeat all day. I can’t wait to check out places like Revel, Local 360, Toulouse Petit, and Marination in Ma Kai. So good!!!
I’ve posted a few banana enhanced waffle recipes recently, so I was not too sure about posting these Banana Buttermilk Waffles now, but I couldn’t resist.
Buttermilk waffles are always a great waffle. A family favorite! And with the added banana it just knocks the flavor out of the park. Plus, it just enhances the texture.
We always have bananas on hand and sometimes they get too brown and soft to eat, I’m sure the same happens in your house, so whip up these waffles with those brown bananas.
So, while you are enjoying these waffles this weekend I’ll be enjoying Seattle. I think it will be a great weekend!
Banana Buttermilk Waffles
Makes approximately 16 waffles, depending on waffle maker
Ingredients
- 2 bananas, mashed
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 Cups all-purpose flour
- 1/3 Cup packed light-brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 2 cups buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
Process
- Preheat your waffle iron according to your manufacturer’s instructions.
- In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, and the vanilla extract. Pour into dry mixture, and combine.
- In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
- Ladle about 1/4-1/3 cup batter, depending on your waffle iron, onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake until steam no long emerges from waffle iron, about 3 to 5 minutes.
- Transfer the cooked waffles to a cooking rack lined baking sheet; place in an oven set to low heat, about 200 degrees, while you finish making the rest of the waffles.
Adapted from Martha Stewart
Quick and Easy Cinnamon Roll Waffles
So funny story…I wrote the whole post to the recipe that I was going to post today. And then I tossed it.
Yep. Yep, I just wiped it clean. Ugh!
I had written about how I was dedicating the recipe to my blogging buddy Amanda and how she is so amazing and inspiring. We often make each other’s recipes, like how I recently made her Paleo Coconut Flour Waffles and she has made my Waffled Hashbrowns. In addition to Amanda trying them as directed, she also tried them with Sweet Potatoes and it was a bust! Twice!
I felt bad about that and wanted to figure it out so I go to work!
But I couldn’t consistently make them work well enough to share. I had amazing waffles and then ones that completely fell apart and stuck to the waffle iron. I just didn’t feel confident enough to share the recipe for the “Sweet Potato Waffles with a Triple Berry Sauce” that I had been working so hard on.
So, I said, “EFF IT!!!! LET’S MAKE CINNAMON ROLL WAFFLES!!!”
Yep, I went from homemade Sweet Potato Waffles with warm sauce made of strawberries, blueberries, and blackberries to these 1 ingredient Cinnamon Roll Waffles. Ha! It might be lazy but it’s damn delicious!
It’s exactly what you think it is…
Open up the package> put cinnamon roll on waffle iron> close> cook> drizzle frosting
Thankfully, Amanda NAILED a waffle using sweet potatoes this week. I cracked up as soon as I saw the post because it felt like ‘great minds think alike’ moments. You seriously have to check out her Paleo Sweet Potato Waffles.
Quick and Easy Cinnamon Roll Waffles
Makes 5-8 waffles, depending on the can of cinnamon rolls you purchase
Ingredients
- 1 Can of cinnamon rolls ( I used the Cinnabon Cinnamon Rolls)
Process
- Preheat your waffle iron.
- Spray with non stick cooking spray then put down 2-4 cinnamon rolls, depending on the size of your waffle iron.
- Cook for 2 to 2 minutes and 30 seconds.
- Remove from waffle iron and drizzle the icing immediately over the waffled cinnamon rolls.
Gluten Free Banana Bread Waffles
Can we talk about how freaking cute waffle irons are?
Oh, man, my Amazon wish list is insane with waffle irons. Big Belgian beauties. This one makes bubbled shaped waffles.
This is gonna be a problem. A delicious problem.
Price gifted me some fun goodies from Sperry for Valentine’s Day, but when we were out shopping I gifted myself Heart Waffle Iron
We always have bananas in the house as Autumn loves them, but she will eat anywhere from 1 bite to a whole banana in a sitting so sometimes we run out or have a bunch of super ripe ones left, depending on her mood that week. And sure enough, we had a bunch of bananas when I was trying to figure out what waffle t make up next. It was like they were calling my name, I just had to use them. But since I recently did a Banana Bread Waffle, I wanted to change it up so I made these gluten free.
These waffles are great if you are gluten free or not. The texture is light from the whipped egg whites. Plus the flavor is reminiscent of banana bread from the banana, vanilla, and cinnamon in the batter.
A real winner for your next waffle breakfast.
Gluten Free Banana Bread Waffles
Makes 7 heart waffles
Ingredients
- 1/2 Cup melted coconut oil
- 1 1/2 Cups almond flour
- 1/2 Tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 large very ripe bananas
- 1/2 Cup sugar
- 3 eggs, separated
- 1 teaspoon vanilla extract
- butter, chopped nuts, fruit, and syrup for serving
Process
- Melt enough coconut oil to equal 1/2 Cup.
- Combine the almond flour, baking powder, cinnamon, and salt. Set aside.
- Beat the egg whites until stiff peaks form. Set aside.
- Beat together the bananas and sugar until fluffy. Add the 3 egg yolks and vanilla extract and mix until combined.
- Add in the dry ingredients and mix thoroughly.
- Fold in the egg whites until there are no more streaks
- Preheat you waffles iron. Spray with non-stick cooking spray or rub with papertowel that has coconut oil on it. Scoop a 1/2 Cup of batter into the waffle iron and cook according to the waffle maker’s instructions.
- Serve warm with butter and syrup and your choice of nuts and fruit.
Post contains affiliate links.
Paleo Waffled Breakfast Sandwiches
Boston is breaking snow records left and right. Boom goes the dynamite.
It’s been snow storm after snow storm. The snow just keeps on staking up. We have broken the record for most snow in a 40 day period, expect we did it in 18 days. Fun. And then we broke the record for most snow in February. Super. Most recently we broke the record for the most snow in a month. Awesome.
Oh, did you catch the sarcasm?
Well, we are about a storm or two away from breaking the record for the snowiest season on record. We’ll see if we beat it. At least it will feel like all the snow was for something… some awful record!
In the mean time we will be eating these Paleo Waffled Breakfast Sandwiches. I actually got the idea from 2 differnt things. First, the waffled hashbrowns I shared last week for my Waffle Wednesday post. Then for when I was gluten free for about a year and would make gluten free waffles and use them as bread. So I merged those ideas and made these Paleo Waffled Breakfast Sandwiches with those waffled hashbrowns as buns. yum!!!
The waffled potato buns do take a bit of time to prepare so just keep that in mind. You have to stuff the the waffle iron with the shredded potato so that they are sturdy enough to be buns. Each pair tool my waffle iron about 10-12 minutes to cook. This actually works well as it allows you to get ready in the morning. Just get the potatoes in the waffle iron and go about your morning and check on the potatoes again after a bit. Perfection.
Give these a try if you are living a Paleo diet, are going Whole30, or if you just like awesome breakfast sandwiches.
Paleo Waffled Breakfast Sandwiches
Makes 4 sandwiches
Ingredients
For the Waffled Potato ‘Buns’
- 2 1/5 pounds potatoes, such as russet
- 2 teaspoons salt
- 1 teaspoon black pepper
- olive oil or vegetable oil spray
For the sandwiches
- 8 eggs
- 8 sausage patties or 8 slices bacon (make sure it’s Whole30 compliant, if needed!)
- 1 Cup guacamole
Process
- To make the waffled potato buns, shred the potatoes in a food processor (I used a medium shred blade). Place all of the shredded potato in a bowl lined with a kitchen towel. Squeeze as much water out of the potatoes as possible.
- Preheat your waffle
- Place the waffled ‘buns’ on a wire rack placed on a baking sheet in an oven set to 200 degrees to keep them warm and crisp until you are ready to use them.
- To make the sandwiches, cook your sausage or bacon.
- Cook the eggs them in a sprayed skillet over medium-low heat, flip them once the white is almost set up. Continue to cook to reach ‘over well’ doneness, until the yolk has just set.
- Place 2 eggs on a shredded potato bun, and then top with the sausage or bacon. Spread 1/4 Cup of guacamole on the top ‘bun’, and then place the bun on the egg sandwich. Cut in half, if you would like.
Waffled Hashbrowns
Here I am 10 days into Whole30.
It’s awesome. It sucks. I feel inspired to jazz up our meals. I hate cooking.
Basically, I just want to bake some damn chocolate chip cookies.
I started to question doing Whole30 when I realized I couldn’t have waffles. What? Huh? Jk! But really, the foods I miss the most are breakfast foods. Sure, eggs are breakfast foods, but so are pancakes, bagels, and waffles. But it’s only a month.
Besides, I can figure out other fun ways to use the waffle iron to bust out some delightfully delicious food.
In this case, I used the waffle iron to make hashbrowns because hashbrowns are great but Waffled Hashbrowns are even better. It makes them extra crunchier.
And it’s super simple too! I used fresh potatoes that I just tossed in my food processor (fine shred), but post Whole30 if I’m feeling chill I will just grab a big bag of frozen shredded potatoes and have at it.
And of course #putaneggonit.
Waffled Hashbrowns
Make 4 Hashbrowns
Ingredients
- 4 Large Potatoes/ 4 Cups frozen shredded potatoes
- 1 teaspoon seasoned salt
- vegetable oil/olive oil (I used a Misto sprayer, but cooking spray works well too)
Process
- If using fresh whole potatoes, shred the potatoes in a food processor or on a box grater.
- Season the potatoes with the season salt and black pepper, mix to evenly distribute.
- Preheat the waffle iron according to your manufacturer’s directions.
- Once preheated, generiously spray it the bottom piece with oil. Add 1/4 of the potatoes to the waffle iron, spray the potatoes and top of the waffle iron with oil, and close. Cook until there is no more steam coming from the waffle iron and it is golden brown and crunchy. Repeat until you have made 4 hashbrowns.
Paleo Coconut Waffles
Oh, what a crummy, crummy week!!!
Let’s start with Sunday night with the Seahawks losing the Superbowl. Such a big fat bummer. Yes, I’m in Patriots’ country but I’m a Giants fan so whatever’s to the Pats.
Then more snow on Monday so I stayed home as commuting would have been a nightmare potentially taking up too much of my already limited day at work. That wasn’t the issue, it was just the snow. I’m over it, so over it. With the snow from Linus and Juno’s 26.4″ the previous week and some snow just before that Boston set a record of 46+” for the most snow fall in a 10 day period. UGH
And work is just crazy now with a lot of deadlines and travel. It’s like everything is scheduled to the minute to get it done. I was going to go back to work last night to work for a few more hours but the traffic was insane, absolutely insane because the snow on the side of the roads is impeding visibility and lanes of traffic. So going back to work was out of the question throwing my week off schedule.
It’s just stupid stuff like that that is bugging me and putting me in a funk.
Yes, in general my life is pretty awesome- great fiance, daughter, dog, and grumpy rabbit, awesome family, a nice townhouse, pretty sweet job, etc. But there are just times when things are annoying and you just have to have a vent session. So thanks for that!
But thank goodness it’s WAFFLE WEDNESDAY!!!! HIP HIP HOORAY!!!
As I’m doing Whole 30 from Feb 2- Mar 3, I am going to focus on paleo or Whole 30 approved recipes. Waffles aren’t approved on the Whole 30 diet but I’d say that the Paleo diet is the closest ‘thing’ to the Whole 30 diet so I’m going to share some paleo waffle recipes this month.
But don’t freight!! Paleo waffles are still knock your socks off awesome. The texture is definitely different than a regular waffle. Different but so good.
Plus this recipe is loaded with coconut. Just loaded with it so it’s so tasty. It’s tropical, in a way. At least I think of pina coladas, sunblock, and the tropics when it comes to delicious coconut things.
And now for some tips and tricks for the recipe!
I had only used coconut oil as a replacement to lotion prior to this recipe. It was fun to try it in the recipe. I really suggest that you scoop out some coconut oil and microwave it to warm it up so it’s a liquid. Then you measure that. When I first scooped it out I measured out 4 tablespoons, or so I thought I did. It turns it was more than that. So I really suggest that you melt it and measure the melted amount- it is oil isn’t it!?!
The recipe calls for the egg whites to be beaten until you get soft peaks. This is really important as it really gives the waffles great texture. Plus if you didn’t do this you’d probably just make 2 waffles as it really gives the recipe it’s substance. Or is it volume. Or whatever. So beat the bejesus out of the eggs and you’ll be all set.
Change things up! Try something that is Paleo today!
Paleo Coconut Waffles
Makes 5-6 6″ round waffles
Ingredients
- 8 eggs, separated
- 4 tablespoons coconut oil, melted
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2/3 cup almond milk or coconut milk
- 1/2 cup sifted coconut flour
Process
- Beat the egg whites in a large mixing bowl until you get stiff peaks. Set aside.
- In a separate large mixing bowl, stir together the egg yolks, melted coconut oil, vanilla, baking soda, salt, cinnamon, almond milk, and sifted coconut flour. Stir until almost all lumps are gone. Gently fold in beaten egg whites.
- Cook according to your waffle maker’s instructions to produce golden waffles.
- Serve with maple syrup, some shredded coconut, and fruit. yum!
Sourced from Fake Ginger
Waffled French Toast
Oh, here we go with me waffling things.
Sure, sure, waffling already is a verb but I’m changing it up and I’m adding a new definition to it.
It was only a matter of time before I took the waffle iron to make something other than waffles in there. I feel like Kathy of Panini Happy with her Panini centric blog. She uses just a Panini to make all these awesome recipes. Or like Allie from Inspralized who makes delicious healthy recipes using a spiralizer. Only Allie is famous and now has a cookbook in the works and I just fiddle away with my waffle iron.
Anyway, I slapped some French Toast in the waffle iron and, as expected, it was great.
Here is the biggest tip I have for you…
Don’t use thick bread!! I used a pretty thick slice at first- I’d say about a 1/2″- and it didn’t work at all! Well it did but I had to hold the waffle iron closed the whole time. The slice puffed right up and popped my waffle iron open and wouldn’t stay closed since the eggy coating expands as it cooks. Duh!
So I reworked it and used thinner slices and huzzah! We have a winner!
The Waffled French Toast is just like regular French Toast but cooler as it has all the awesome peaks and valleys that waffles have.
I used homemade sandwich bread but you can use store-bought bread, just make sure the slices aren’t too thick. 1/4″ Max! Or just expect that your waffle iron might pop open.
Other than that, soak you bread in that egg mixture and get that waffle iron ready!!
Waffled French Toast
Makes 8 slices
Ingredients
- 4 eggs
- 2 Cups milk
- 1 1/2 teaspoon cinnamon
- 1 Tablespoon brown sugar
- 8 slices of thinly sliced bread (I used homemade sandwich bread)
Process
- Combine the eggs, milk, cinnamon, and brown sugar in a shallow bowl.
- Preheat your waffle iron.
- Dip 2 slices of bread in the egg mixture until completely coated.
- Right before you put the slices on, spray the waffle iron with not stick cooking spray, or wipe with melted butter.
- Cook the french toast slices until your waffle iron timer goes off and they slices are golden brown. Repeat with all the slices.
- Serve with your favorite toppings like butter, maple syrup, whipped cream, nuts, and fruit.
Brown Butter Banana Bread Waffles
Brown. Butter. Banana. Bread. Waffles.
Boom.
At least I didn’t try to make it 5 B’s in a row and say Baffles. I’m lame. Ha!
Well, here we are with another Wednesday Waffles post. 3/52 I can’t believe that I’ve only just begun this adventure and it’s already on week three. It’s weird all around.
Plus, I just turned 30. And we are currenty on a cruise. I’m going to say that we are enjoying ourselves emensely although I’m currently writing this on Saturday night before we even depart as wifi on the boat is $$$ so I’m scheduling this post in advance.
Speaking of which, I am HORRIBLE about scheduling posts. I try quite often and I mess up the date, or time, or just don’t schedule it like a dummy. FACEPALM.
Anyway, we are on the cruise having a blast and enjoying the warm weather and sun. And you can enjoy these waffles. Totally the same. ha!
We always have bananas around as Autumn eats them most days but even then some gets ahead of us and get brown and soft. No worries, it’s just perfect for banana bread. Or in this case banana bread waffles.
But not to leave well enough alone, I browned the butter as well. The banana bread recipe I use most often uses melted butter so I just amped this up by browning it and it really makes the waffles fantastic. I just love that rich nutty flavor.
These are waffles that will knock your socks off.
Enjoy these Brown Butter Banana Bread Baffles… with bacon.
Brown Butter Banana Bread Waffles
Makes 12 4″ square waffles
Ingredients
- 12 ounces butter
- 3 large very ripe bananas
- 1/2 Cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 Cups flour
- 1/2 Tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 1/4 Cups milk
- chopped pecans, banana slices, butter, and syrup for serving
Process
- Make the brown butter following this process. Let cool.
- Combine the flour, baking powder, cinnamon, and salt in a small bowl. Set aside.
- Beat together the bananas and sugar. Once combined add the eggs, melted butter, and vanilla extract, beat well.
- Add 1/2 of the flour mixture to the banana mixture, gently mix. Add half of the milk and mix to incorporate. Repeat with the remaining flour mixture and milk.
- Cook in your waffle iron until golden brown and crisp. Place on a wire rack to cool.
- Enjoy with chopped pecans, slices of banana, butter, and syrup.
Birthday Cake Waffles with Maple Cream Cheese Frosting
Oh baby! Baby!
My birthday is fast approaching. Less than a week away! It’s definitely time to celebrate.
While I normally don’t enjoy celebrating my birthday, but I am going for it this year. I’m turning 30 so I might as well.
We are actually taking off for a cruise as a big birthday thing this weekend. Well, birthday/pre-wedding honeymoon/get the hell out of the cold thing. I can’t friggin’ wait!!
I’m still tossing around the idea of having people over after the cruise to celebrate but truthfully, I’m tired of the work involved for the weather to wreack havoc and wreck it. That has happened more often than not. It’s such a big bummer. I’d love to celebrate with everyone and to make personal pizzas while drinking wine but eh.
Anyway, I made these Birthday Cake Waffles to celebrate my upcoming birthday on this week’s Waffle Wednesday post.
I actually didn’t know what to call this…
Birthday Cake Waffles
Waffled Birthday Cake
Birthday Waffle Cake
Decisions, decisions… some awesome Facebook friends chimed in with their opinions which resulted in Birthday Cake Waffles.
I guess it doesn’t matter what they are called, as long as you make them. It’s just a fun a way to celebrate a birthday with some waffles. You’ll love it!
Birthday Cake Waffles with Maple Cream Cheese Frosting
Ingredients
For the waffles
- 1 15.25 ounce box Yellow Cake Mix (I used Pilsbury)
- 1 cup water
- 1/3 cup oil
- 3 eggs
For the frosting
- 8 oz reduced fat cream cheese, softened to room temperature
- 4 Tablespoons butter, softened to room temperature
- 2 Tablespoons pure maple syrup
- 1 Tablespoons milk
- 3 Cups powdered sugar
Process
- Preheat your waffle iron.
- Combine the cake mix, eggs, oil, and water in a large bowl. Mix to combine. Some remaining lumps is okay.
- Using a round waffle iron, make 5 waffles according to the waffle iron’s manufacturer’s instructions.Set aside to cool on a wire rack to prevent them from getting soggy.
- To make the frosting, beat together the butter and the cream cheese. Add the maple syrup and the milk and beat again. Lastly, slowly add in the powdered sugar and beat well to combine.
- Once the waffles have completely cooled, lay 1 whole waffle on your serving plate. Spread 1/5th of the frosting over the waffle. Add another waffle on top rotate 45 degrees to misalign the waffles segments as they lay on top of each other. Spread frosting on the waffle. Repeat with the remaining 3 waffles, rotating each one and frosting after each layer. Decorate with sprinkles.
Classic Homemade Waffles
After I read Amy Poehler’s Yes Please
I love the weirdness and quirkiness of all the characters. They are all so strange in their own ways from their relationships, weird mural designs, and anger towards opossums. And poor, poor Jerry! No one understands his awesomeness!!
Plus, it’s about city government, which Price and I are just starting to get involved in, serving on the Conservation Commission and Planning board, respectively. Our monthly meetings won’t compare to their full time jobs in the Parks and Recreation Department but I’m sure there will still be silly moments that will remind me of the show in some way or another.
And Leslie Knope is just such a great character. She is so blindly optimistic that it’s sad and beautiful. I wish that more people in public office were like her so that the world would be filled with more parks and things like that. She just wants for a more, more, more. But her positive, hard-working approach is refreshing and fun. Plus, we share the same birthday! (January 18th!!!!) and we both ‘effing love waffles.
I seriously love waffles. They are crispy on the outside, and light and airy on the inside. They aren’t grossly dense like pancakes. For real, aside from a rare few recipes, half way through your plate of pancakes you start praying for death to come upon you just to get you out of the rest of that situation. But when it comes to waffles you get to enjoy the amazing texture and density, plus there are all those little built in bowls of butter and syrup. A syrup trap!
For the last few years I’ve done some food centric themes that has resulted in some fun and creative recipes. I’ve done NASCAR themed recipes, Amanda and I did Thirsty Thursday post to make a drink recipe every week, and then I just did The Year of Pies when I shared a pie recipe every Friday. And I’m hoping to keep up with a waffle recipe every week this week… Waffle Wednesday.
Price might call off the wedding in June with this insanity, but we’ll see how this goes. Fingers crossed!
I’m starting this adventure with a simple waffle recipe. It’s a classic. It’s a great recipe to satisfy a waffle craving. Nothing too jazzy about it. But you will get amazing waffles. I swear. I have been using this recipe for years because it’s so good and you’ll always have everything you need right at home. It just works with its golden crispy outside and soft, tender inside.
Plus, they freeze so, so well. Just lay them out on a single layer on a baking sheet and put that in your freezer. Once they are all frozen store them in a zip-loc bag or plastic container. I reheat them by putting them on our pizza stone (which always hangs out in our oven), or just directly on the oven rack. I put our broiler on low and after a few minutes I flip them and they are done soon after that. You can also just toast them but I don’t bother bringing out storage.
It’s going to be an adventure making all these waffles. I swear we might go crazy but that it will be fun. And delicious.
Classic Homemade Waffles
Makes 12-14 4″ Square Waffles (Qty will vary per waffle iron)
Ingredients
- 2 eggs
- 2 cups all-purpose flour
- 1 3/1 cups milk
- 1/2 cup vegetable oil
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Process
- Preheat waffle iron.
- Vigorously whisk the eggs in large bowl until fluffy.
- Mix in flour, milk, vegetable oil, sugar, baking powder, salt, and vanilla extract until just smooth.
- Spray the preheated waffle iron with a non-stick cooking spray.
- Ladle 1/4-1/3 cup of the batter the onto hot waffle iron. Cook until golden brown. Serve hot iwth butter & syrup.
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