Waffles

Oven-Fried Chicken & Biscuit Waffles #BrunchWeek

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

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Check out all the amazing recipes today:

Brunch Beverages:

Brunch Eggs:

Brunch Mains:

Brunch Sides:

Brunch Breads and Desserts:

Oven-Fried Chicken & Biscuit Waffles

After getting you liquored up yesterday with my Raspberry Tequila Sunrise, how about something savory? For brunch today I am serving up a combination of chicken & biscuits and chicken & waffles using my favorite technique for oven-fried chicken. But this time the Panko breading was seasoned with Cajun seasoning. Then I made waffles out of biscuit batter and topped it all off with a dollop of homemade basil pesto. For a sweeter option, this would also be great topped with some Bonne-Maman fruit preserves.

Don’t forget to check out all of our sponsors and giveaways for your chance to win some great prizes! Click HERE for more information.

One year ago: Spicy Edamame Burgers
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Cranberry Greek Yogurt Waffles

I should’ve declared this week “Dad Recipe Week” because this is the third recipe I have shared that came from my Dad. Originally these were made with sour cream, but as you know I like to use Greek yogurt whenever I have the chance so these waffles changes from sour cream waffles to Greek yogurt waffles! And then I found some frozen cranberries in my freezer and decided to toss some of those in as well.

ALso, I have discovered the secret to packing up breakable items: just break them before you pack them and throw them away! I’m not seriously doing this on purpose but I have already broken one pyrex measuring cup and two decorative drinking glasses (there goes two of my smoothie cups for pictures). Guess that’s three less things I have to pack, although sadly those were some of my thicker glass items. Figures.

Cranberry Greek Yogurt Waffles

One year ago: Salted Nutella Peanut Butter Thumbprint Cookies

Two years ago: Homemade Pizza Sauce

Three years ago: Peanut Butter Stuffed Chocolate Chip Cookies
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Egg in a Hole Waffles

For Secret Recipe Club this month, I was assigned to Jamie’s blog, Mom’s Test Kitchen. I enjoyed browsing through her recipes such as Grape Soda Cupcakes, Tri-Pepper Quesadillas with Creamy Chipotle Sauce, and Apple Pie Dip. In the end I decided on a deceptively simple breakfast item.

Secret Recipe Club

I’m sure you’re familiar with egg in a hole but have you ever seen it in a waffle? This recipe is prepared just as if it were a piece of bread, with the hole cut into the center of a waffle. Instead of Eggo’s Thick & Fluffy waffles (as noted by the ingredient list) I went with a cheaper not-thick store brand. The eggs overflowed slightly but in a good way, distributing the egg over the waffle a little. This is easy enough to prepare on a weekday and fun enough to serve on the weekend – maybe with homemade waffles!

Egg in a Hole Waffles

Two years ago: Apple Cider Pancakes
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French Toast Waffles

This whole writing business is slowly coming to an end. My advisor told me that the first draft of my my intro was “exceptionally well written” and did not have many suggestions or comments (he cannot actually edit anything since it’s my dissertation). All I have to do now is clean up one more research objective chapter and then compile my discussion chapter. Oh but then I have to do all the annoying formatting! I purposely scheduled my defense for the end of September in order to give me the recommended 5 weeks for format reviews, as the finished product is due November 1st.

I know you are probably thinking, “how bad can it be?” but it really does involve a lot of tedious work that takes a lot of time. So much so that I know several students who pay to have it done for them, saying that the $45/hour (averaging around $400) they paid was worth every dollar. I will admit that if I had an extra $400 lying around, I would do it in a heartbeat. Imagine how much more time I could dedicate to applying for jobs during the month of October instead of fiddling with all that formatting? Consider this rant my not-so-subtle graduation present hint.

But I digress… let’s make breakfast. French toast waffles are exactly what they sound like: French toast cooked with a waffle iron. just the kind of simplicity I need these days. And you can use any kind of bread you prefer, in fact next time I am going to use cinnamon-swirl bread. I do what I want!

French Toast Waffles

P.S. It’s have to believe it has been 12 years since the attacks on September 11th, 2001. I can only imagine the pain that lingers for those who lost loved ones on that day.

One year ago: No-Bake Peanut Butter Granola Bars
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Garden Vegetable Cream Cheese, Corn, and Bacon Waffles

Remember when I told you all the good things about The Laughing Cow’s Smooth Sensations Cream Cheese Spread? Well here are the waffles I made using the garden vegetable variety! They reminded me of the bacon-corn fritters I made, but with a lot more going on.

Vegetable Cream Cheese + Whole Wheat + Bacon + Corn + Onions + Cheese  = Savory waffle overload! They are basically manly waffles. Man-waffles. Maffles maybe? Oh who am I kidding I am a woman and these waffles were definitely meant for my belly. Back off men.

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Carrot Cake Waffles

Yet again, another holiday has snuck up on me. Hard to believe it is already April and Easter is this weekend! I feel like I had corned beef and cabbage just yesterday. But thanks to Erin of Big Fat Baker and the Holiday Recipe Club, I remembered to start whipping up Easter treats in the nick of time.

For this holiday, our designated ingredients from which we had to choose at least one were spinach, carrots and eggs. This recipe incorporates the last two to create carrot cake waffles! Because what’s better than carrot cake for dessert than for breakfast? What took these waffles over the edge for me was the maple nut cream cheese spread. It’s divine!

Don’t forget to check out what everyone else made who participated this holiday. I am especially curious to see what Easter-themed recipes contain spinach since that one stumped me.

One year ago: Chocolate Cookies ‘n’ Creme Cookies

CARROT CAKE WAFFLES

Makes approximately 7 waffles

Ingredients:

WAFFLES

4 Tbsp (1/2 stick) butter

1 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

1-1/2 cups all-purpose flour

1/2 cup 100% whole wheat flour

1/2 tsp salt

2 Tbsp sugar

1-1/2 tsp baking soda

1-3/4 cups lowfat buttermilk

2 eggs, separated

1/2 tsp vanilla extract

1 cup raisins

1 cup walnuts, chopped

1-1/2 cup finely grated carrots

Cooking spray for waffle iron

MAPLE NUT CREAM CHEESE SPREAD

8 oz. reduced fat cream cheese, softened

3-4 Tbsp maple syrup

1/8 cup chopped walnuts

Directions:

  1. Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
  2. In a large bowl, combine the flour, salt, sugar, baking soda.  Set aside.
  3. Mix together the buttermilk and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients. Add carrots, walnuts, and raisins. Stir gently to combine.
  4.  Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter.
  5. Spread a 1/2 cup or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
  6.  To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread, or keep them warm for a few minutes in a low oven. (You may also freeze cooled leftovers for homemade frozen waffles!)

Source: Adapted slightly from Willow Bird Baking.



Nutella Recipe Roundup

Are you ready to indulge this Sunday for the Superbowl? I bet you didn’t know that it will also be World Nutella Day!! In case your Superbowl party menu is lacking in this other fabulous food occasion this Sunday, I have taken the time to compile all of the recipes that include Nutella on my blog. You’re welcome :-).

And stay turned for a new Nutella recipe, to be posted on Sunday!

One year ago: Cocoa Brownies with Browned Butter and Walnuts

Breakfast

Appetizers

Desserts

Buttermilk Pecan Waffles

Please excuse me for a moment of shameless promoting, but I am a finalist in the “So You Wanna Be a CakeSpy” contest with my Funfetti Truffle Chocolate Cupcakes! And since I am trailing behind a few others in votes, I think you should help me win a trip to Seattle! There are three ways to vote, all counting as individual votes!

  • Like my cupcakes on Facebook (<–click)
  • Like my cupcakes on Flickr (<–click)
  • Leave a comment on CakeSpy’s post (<–click) saying my cupcakes are your favorite!

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My apologies for making you wait almost the entire week to find out what sorts of things I ate while spending time with family this past weekend. So here is the summary:

Upon arriving I was presented with fresh oatmeal chocolate chip pecan cookies (ones that my child-hood friends have fantasies about to this very day*), fruit cake, pineapple angel food cake (made from a boxed angel food cake mix and a can of crushed pineapple – genius), a glass of milk and grapes. Yea the grapes were a little random in the mix of all that sweetness but they were necessary.

The first day, my dad made oatmeal pancakes with blueberries which are always a great treat. Don’t forget the side of bacon. We ended up snacking through the movie Sherlock Holmes and then had pizza at a brick oven place – yum!

The next (and final) day my dad and I made these waffles together. Later that day was their card game party (I’ll explain later) which was full of lovely treats, and one of them I will be sharing with you tomorrow. But for now focus on waffles. Buttermilk waffles in fact, with sprinkles of chopped pecans. Our powers combined to make these and they were without a doubt amazing. Of course I had to have a side of sausage to go along with the pile of whipped cream and strawberries on top! There is no room for cutting back on what you eat when eating with my dad (we are notorious for checking out the dessert menu before picking our entree after all).

*If you are lucky I might be able to share the recipe with you one day. But the recipe makes 12 dozen cookies, so it might be awhile.

One year ago: Spaghetti with Feta and Sun-Dried Tomatoes

BUTTERMILK PECAN WAFFLES

Serves 4

Ingredients:

2 cups all-purpose flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

4 eggs

2 cups buttermilk

1/2 cup unsalted butter, melted

3 Tbsp chopped pecans

1/2 pint (1 cup) heavy whipping cream

1 Tbsp sugar

1 tsp vanilla extract

Maple syrup, for serving

Sliced strawberries, for serving

Directions:

  1. In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
  2. In a large mixing bowl, beat eggs until light. Add buttermilk and mix well. Add dry ingredients and beat until batter is smooth. Stir in butter until incorporated.
  3. Pour about 3/4 cup batter into a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake according to manufacturer’s directions until golden brown. Repeat with remaining batter and pecans.
  4. In between waffles, whip the heavy cream until it starts to thicken, add sugar and vanilla, then whip further until it forms stiff peaks – do not overbeat!
  5. Serve waffles topped with syrup, whipped cream and fresh strawberries!

Source: Adapted slightly from Recipe4Living.com.

Guest Post: Whole Wheat Pumpkin Waffles by Lauren’s Latest

I am excited to introduce my second guest blogger this week, saving me from my lack of activity in the kitchen. Lauren from Lauren’s Latest constantly has me staring into the computer screen with food-envy (most recently – her butterfinger nutter butter cheesecake bars). She is here today to share yet another great recipe with us all, using every day ingredients to make extraordinary food (as her slogan goes). Take it away Lauren!

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Hi everyone! I’m Lauren from Lauren’s Latest and I have a confession: I’m a little bit of a pumpkin addict. This time of year, it’s hard not to be! Am I right or am I right? I’ve created lots of wonderful and addictive treats through the years, but today I wanted to lighten things up and make for you some really delicious and healthy waffles!

 Waffles for my family are a treat because they take a lot more effort for me to make in the morning than say cold cereal. But, when I do make them, everyone cleans their plates!

So, for those of you unfamiliar with waffles, let me break it down for you. {It’s really not as hard as you think!} First, you’re going to want to separate an egg. *I would just like to point out that the egg separation is THE hardest part of the recipe. Thank you.* Pour in all the wet ingredients into the yolk and stir. Whip that egg white until stiff peaks form and then stir in the rest of the dry ingredients to the milk mixture. Fold in those whipped whites and that’s it! Scoop that batter onto your hot waffle iron and 2 minutes later, poof! Waffles! It’s really a beautiful thing.

After this you probably don’t need any guidance or instructions. But, I will say that these are amazing with {1}lots of butter and {2}real maple syrup. I really really hate the fake stuff. But that’s just me.

Also, don’t be ashamed if you eat a whole stack of these. They are hard to resist!

So, there you have it my friends! Whole Wheat Pumpkin Waffles. Enjoy!

WHOLE WHEAT PUMPKIN WAFFLES

Yield: about 6 large

Ingredients:

1 cup milk

1 egg, separated

1/2 cup plain pureed pumpkin

1/2 tsp vanilla extract

3 Tbsp canola oil

2 Tbsp brown sugar

3/4 cup whole wheat flour

1/2 cup all purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/8 tsp nutmeg

Directions:

  1. Preheat waffle iron.
  2. In a large bowl, combine milk, egg yolk, pumpkin, vanilla, oil and brown sugar together. Place egg white in a separate smaller bowl and beat with a hand mixer until firm peaks form. Set aside. Pour in remaining dry ingredients to the wet and slowly incorporate. Fold egg whites into waffle batter.
  3. Spray waffle iron with non stick cooking spray. Pour about 1/2 cup of batter onto waffle iron. Close the top slowly. Cook about 2 minutes or until waffles are crispy. {I like crispy waffles, so I cook mine a little longer so they get a lot of color. You can cook yours how you like them.}
  4. Serve immediately with butter and maple syrup.

*You can freeze any extra waffles in plastic food storage bags! On those busy mornings, pop them in the toaster!

Nutella Waffles with Raspberry Syrup

Every time I make waffles I freeze the leftovers because they are still great reheated in the toaster oven. And it makes for a quick Breakfast. “L’Eggo my Eggo”? Nah, gimme these Nutella waffles! Complete with fresh raspberry syrup to start the day off right.

Do you have any favorite freezer friendly recipes? Please share!

NUTELLA WAFFLES

Ingredients:

1-3/4 cups flour

2 Tbsp sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup (1/2 stick) unsalted butter, melted

6 Tbsp Nutella

2 cups buttermilk

2 large eggs

Directions:

  1. Preheat waffle iron.  If you want to make all of the waffles before serving, preheat oven to 275 degrees, set a wire rack inside of a rimmed baking sheet and pop in the oven.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.  In your blender combine the melted butter and Nutella, and blend until smooth.  Add the buttermilk and eggs and blend to combine.  Pour the wet ingredients from the blender over the dry ingredients and stir just until incorporated.
  3. Fill the wells of the waffle iron and cook according to the manufacturer’s instructions.  You want the waffles golden brown when they’re finished.  Serve with raspberries and raspberry maple syrup, if desired.  (Transfer the waffles to the wire rack in the oven to keep warm if not serving immediately.)

RASPBERRY SYRUP

Ingredients:

1 cup fresh or frozen raspberries

1/4 cup real maple syrup

Directions:

  1. Combine raspberries and maple syrup in a microwave safe bowl for cooking in the microwave or in a small saucepan to cook on the stove. Heat through until raspberries are mushy.
  2. Serve warm raspberry maple syrup over waffles with a few fresh raspberries.

Source: Waffles adapted from Tracey’s Culinary Adventures. Syrup adapted from Babble.com.

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