waffle wednesday

Eggnog Waffles

December 9, 2015

Do you live in a Frozen wonderland?!?!

Are your best friends Anna, Elsa, Olaf, Kristoff, and Hans? Can you just let it all go and build a snow man in a winter wonderland?

Or are you over it as your kid won’t stop singing at the top of their lungs? Or have you never seen it and you have no idea what I’m talking about?

We’ve never seen it, but Autumn knows who the characters are from the other kids in daycare. I’m sure it’s only a matter of time before we see it with Autumn, and she will be hooked and it will drive us all crazy, just like this mom.

I made eggnog waffles in our new Olaf Waffle Maker from Select Brands this past weekend and Autumn got a real kick out of them. She kept exclaiming, “Olaf! Mommy!! Olaf!!” and “Look! Olaf!”. So funny!!

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Peanut Butter Banana Waffles for Two

November 11, 2015

So let’s talk about this year’s Starbucks Red Cup.

Actually, let’s not since I’m not wasting my time on that BS.

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Chocolate Chip Pumpkin Waffles with an Apple Cider Maple Syrup

November 4, 2015

hmmm, what do I talk about today?

Maybe how Autumn has a wicked stomach bug and spent all last night throwing up on everything- including me. So much laundry, so little sleep.

nah. let’s not get into that grossness!!!

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Red Velvet Waffles with a Cream Cheese Drizzle

October 28, 2015

I believe that we have a superhero in each of us.

We all have special abilities to help others, to save the day, to be someone’s hero.

It might be simple or it might be a spectacular thing. Maybe just getting someone an afternoon coffee when they are having a rough day. Or slipping a note in your kid’s lunch box on a day when they are nervous about a test. Or maybe it’s helping your friend pay for groceries when they are short that month. It can be little, it can be grand, but we all have great kindness and superhero powers in us.

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Bacon and Cheese Buttermilk Waffles with an Apple Compote

October 21, 2015

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

October 7, 2015

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

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.

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

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