waffle wednesday

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