waffle

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

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

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

Chocolate Stout Waffles

June 17, 2015

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

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

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

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

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

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

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

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

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

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

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

Chocolate Stout Waffles

Makes 14 waffles

Ingredients

For the Waffles

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

Whipped Cream
Fresh Berries
Miniature Chocolate Chips

Process

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

Waffle is slightly adapted from Hungry Girl Por Vida

The Best Buttermilk Waffles

June 10, 2015

These waffles make me sooo happy!!

I recently had a long msg exchange with my best friend explaining how I’ve been so overwhelmed and struggling to be happy recently. Every day life has been a handful to juggle, and the wedding prep on top of it has been crazy cray. Plus, I’m on a project that has a deadline this Friday & I’m out of the office on Thursday (for another project) and Friday (for the wedding) so there is a big push to get as much possible done so I don’t leave my coworker screwed with a mile long to-do list.

When I’m stressed I tend to look forward in the future for things to get me through to that point. My friend totally gets me and my ways of ‘goal’ thinking. It’s not that I don’t ever enjoy the moment but I am often quickly moving on to the next thing. Having a rough day… look forward to the weekend. Having a rough week… look forward to the next vacation. Having a rough month… look forward to winning the lotto. There definitely is some benefit but when I start talking ‘well, I just have to get though this year and then when we move…’ she knows I’m in too deep. She reminded me how I can’t keep focusing on something so far off in the distance. Since having to think of it as 320-ish days as something ‘to get through’ is no fun.

So I’m really, really trying to rework my thinking so that I think about the day and little joys. I’m still thinking about the move to Florida but every day I’m trying to look around and appreciate the little things, instead of feeling that everything is an obligation and that I am about to be swallowed up by my to-do list.

So I took my friend’s advice and focused on day to day and enjoyed the weekend and the various moments throughout it.

Sunday was a great day and it started off with breakfast. Well Autumn’s 2 breakfasts… she had already 1 1/2 apricots and 1/2 cup of cheerios for breakfast early on. Then she noticed I was making waffles and walked over to her highchair and let us know she wanted back in and wanted some of the buttermilk waffles I was making. In the end she ate most of a waffle all by herself. Such a win!

Well, it’s easy to understand why she loved the waffles… they are the BEST. I swear by it. In fact, I already shared this recipe years ago, but I had to post again as I love it so much. Plus, I needed to give it the proper respect is deserved with some nice pictures. Good bye point and shoot, hello DSLR! ha!

This recipe makes for such a tender airy waffle. What makes it so tender? All that butter!! Yep, the recipe uses 2 sticks of butter. No joke!! But it’s all worth it. I mean you usually put butter on the waffle, but this time you just put butter IN it. I won’t judge if you put more on top actually.

But since it does use so much butter I will judge you if you use poor quality butter. For real. It is the biggest flavor component of the waffle, so you must use a good butter. I love Kerrygold as it adds so much flavor to the waffle. It’s a great Irish butter that uses milk from grass-fed cows. It makes such a difference. You’ll love it.

Get some good butter & buttermilk and you’re on your way to waffle bliss.

The Best Buttermilk Waffles

Makes 8 Belgian waffles

Ingredients

1 3/4 cups unsifted cake flour or 1 2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
2 cups of buttermilk
16 tablespoons of butter, melted and cooled

Process

Wisk the dry ingredients together in a large bowl.
Beat the eggs and buttermilk together in a small bowl.
Combine the buttermilk and eggs into the flour mixture. Mix lightly with a fork until the flour is moistened. Mix in the melted butter. The batter should be lumpy.
Cook in your waffle iron. A really hot iron will produce a better waffle- nice crisp edges!

Sourced from The Cake Bible

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Kerrygold has provided me with butters and cheeses 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.

Cherry Crisp Waffles

June 3, 2015

1o days until the wedding!!!!

HOLY SMOKES!!!! I’m excited and nervous. Not nervous about marriage, no I’m exited about that! I’m nervous about the ceremony and the reception. We have so much still to do and still to coordinate.

The jam favors need to get labeled, the gifts need to be packaged up, the centerpieces need some work. But it is getting there!

Thankfully, my dress is all done with. I had the final fitting last week. It needed a bit more of adjustment to fix two things but I hung around for that and was able to take my dress home that night. YAY!

On the other hand Price had his final fitting and they had to take his pants in another 3/4″ of an inch! Yep, he lost another 3/4″ since his first fitting in Mid March. He’s been working so hard and it’s really paying off by sticking doing another round of Whole30 (in April) and Whole30-ish foods since. Like right now, we are doing Whole30 most of the time with a daily cheat thing. It’s a good balance for us.

So making these Cherry Crisp Waffles the other day meant that we were really treated our selves. But let me tell you, it was worth it!!

The sweet, yet tart cherries were the perfect accompaniment to the sweet waffles. The honey flavor in the Honey Wheat waffles paired so nicely with the cherries and the cinnamon flavor in the crisp topping. I never used to be a fan of crisp toppings as I didn’t love the texture of the toasted oats but I’ve begun to change my tune as it really adds a fun crunch.

This just screams summer to me. Makes for a great brunch-y breakfast. Or even a dessert. Wouldn’t it be fun to change things up and do a real breakfast for dinner night and finish it off with one of these waffles.

As the recipe makes 6 waffles I called up Autumn’s daycare teacher, who lives than a block away, to offer them breakfast. Autumn and I delivered them before they headed off to church. Autumn of course didn’t want to wear pants for our walk over! HA!!

I hope that you enjoy these as much as we all did.

And 10 days!!!! AHHHHH!!!!!! YAAAA!!!! WOOOOHOOOO!!!!! EEEEE!!!!

Cherry Crisp Waffles

Makes 6 waffles

Ingredients

1/2 of a 10oz package of Krusteaz’s Crisp Topping Mix
3 tablespoons butter, melted
2 1/2 Cups of Krusteaz’s Honey Wheat Pancake Mix
1 Cup Water
20oz can of cheery pie filling
whipped cream & syrup, optional

Process

Preheat oven to 375 degrees. Preheat your waffle iron as well.
Mix together the crisp topping mix with the butter. Mix until all of the topping is moist. Sprinkle onto a cookie sheet. Bake for about 7-8 minutes and mix the topping, return to the oven for another 6-7 minutes. Let cool.
While the topping is baking, combine the honey wheat mix with the water in a large bowl. Mix until just combined.
Scoop out a 1/3 Cup of batter into your waffle iron. Bake until your waffle iron beeps, at this point steam should have stopped escaping and your waffle is golden brown. Place on a cooling rack while you make the rest of the waffles.
Serve your waffles by adding a big scoop of the cherry pie filling to the waffle, and then sprinkling the topping crumble on the pie filling. Add whipped cream or syrup, if you wish.

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Krusteaz has provided me with all sorts of fun mixes to create waffle recipes in a collaboration of their #BreakfastNight and my #WaffleWednesday. All thoughts and opinions are my own.

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

Waffle Iron Grilled Cheese

April 22, 2015

My mom was up from Florida visiting this past long weekend. It was such a blast. The last time I saw her was in January when we were staying with my dad after we went on our cruise. And the next time I will see her is in June when we get married. So we had a lot of catching up to do. As well as things to get done!

We did plenty of shopping for the wedding to get our DIY decorations and the goodie bags we are handing out at the rehearsal dinner started. I got my dress fitted on Sunday which was an ordeal but I think it’s all settled now. oy. And my mom get her dress too.

Besides that we also attempted to get some stuff from the Lilly for Target collection but that was a cluster … UGH! While that was a bust, we did get to enjoy some great food throughout her stay that I cooked & Price grilled. And I think I got her hooked on Naked and Afraid. ha!!

I was bummed that I didn’t get to break out the waffle iron while she was in town but I’ll better plan for it the next time she is visiting us. But I do have a great recipe to share this week!!! So pumped about it.

I just couldn’t ignore the fact that is it Grilled Cheese Month!!! And I obviously had to waffle it. Duh.

I swear I am going to use my waffle irons to make everything this year. Price is definitely going to kill me. I say by September, at the latest. ha!

It’s just that a waffle iron is like a panini press, but cooler. So you can, and should, use it to make grilled cheese.

I often alternate using mayo or butter on my grilled cheese, but this time I decided o use butter. What, you’ve never heard of mayo on a grilled cheese?!?! Oh I swear it makes for a dang good grilled cheese. Just swap out the butter you schmear on your bread with some mayo and cook like normal. Anyway, anyway, I used butter this time as I wanted it to feel more waffle-y as I pretty much always have butter on my waffles. No, I dunno. Actually.

Anyway, it’s important to use soft butter so you don’t tare the bread when you are schmearing it on. (Schmear is my current favorite word.) You can totally use butter softened to room temperature but I don’t typically plan for that prep time so I always keep some Kerrygold Naturally Softer Pure Irish Butter on hand so that I can use it right out of the fridge. I know there are other soft butters on the market but I truely prefer to use Kerrygold’s as the don’t add anything, like oil, to keep the butter soft. It’s just how they churn the milk the cows produce in the summer (naturally higher in softer milkfat) that keeps it soft. Cool!

I am totally flexible on the kind of cheese to use when making grilled cheese- America, light cheddar, sharp cheddar, etc. But I am not flexible with the color. If it can be orange it must be orange. It’s just one of those things that I really like, I dunno. Reminds me of growing up and using Kraft singles, I guess. But you can use whatever cheese you really enjoy. Just make sure do take a bite when it’s nice and hot!! Yum!!!

Waffle Iron Grilled Cheese

Makes 1 Sandwich

Ingredients

2 slices of sandwich bread
1 Tablespoon butter, softened
3-4 ounces of cheddar cheese, sliced very thin or grated

Process

Preheat your waffle iron.
Butter 1 side of each of the slices of bread.
Lay out one slice of bread down on your work surface, butter side down. Cover with your cheese, and top off with the other slice of bread, butter side up.
Lay your sandwich in your waffle iron. Close the top. No need to press it down as the weight of the top will slowly compress the sandwich on its own.
Cook for 3-4 minutes, or until the sandwich is golden and the cheese is melted. Enjoy!

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Kerrygold has provided me with butters and cheeses 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.

Brown Butter Banana Bread Waffles

January 21, 2015

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.