Waffles

Garden Vegetable Cream Cheese, Corn, and Bacon Waffles

July 31, 2012 | Author

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.

GARDEN VEGETABLE CREAM CHEESE, CORN, AND BACON WAFFLES

Makes 8 waffles (depending on you waffle iron size)

Ingredients:

8 slices uncooked bacon, chopped

1/3 cup chopped onion

1 cup all-purpose flour

3/4 cup 100% whole wheat flour

2 Tbsp chopped fresh chives

1 Tbsp baking powder

1/2 tsp salt

1/8 tsp cayenne pepper

3 oz. Laughing Cow garden vegetable cream cheese spread, room temperature

2 eggs, separated

1-1/2 cups milk

2 Tbsp vegetable oil

1 cup fresh, frozen, or canned corn kernels

1/2 cup shredded Monterey jack cheese

Directions:

  1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping upon serving and set it aside.
  2. While the bacon is cooking, sift together the flour, chives, baking powder, salt, and cayenne pepper in a medium bowl. Set aside.
  3. In a large bowl, mix the cream cheese and 2 egg yolks together until smooth; stir in milk, and vegetable oil. Add the dry ingredients and stir just until combined. In a separate medium bowl, beat 2 egg whites until stiff peaks form and then fold them gently into the batter (don’t over mix). Cook in waffle iron.
  4. Serve topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

Source: Adapted from Coleen’s Recipes and Recipe Girl.

Posted in Breakfast, Waffles | Tags: , , , , , | 11 Comments »

Carrot Cake Waffles

April 5, 2012 | Author

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.



Posted in Breakfast, Easter, Holidays, Waffles | Tags: , , , , | 25 Comments »

Nutella Recipe Roundup

February 3, 2012 | Author

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

Posted in Appetizers & Snacks, Beverages, Breakfast, Brownies & Bars, Cakes, Cheesecake, Cookies, Desserts, Dips, Pudding, Smoothies, Waffles | Tags: | 10 Comments »

Buttermilk Pecan Waffles

January 19, 2012 | Author

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.

Posted in Breakfast, Waffles | Tags: , , , | 21 Comments »

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

October 20, 2011 | Author

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!

Posted in Breakfast, Waffles | Tags: , | 21 Comments »

Nutella Waffles with Raspberry Syrup

June 30, 2011 | Author

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.

Posted in Breakfast, Dressing Sauces & Condiments, Waffles | Tags: , , , | 15 Comments »

Funfetti Month Recipe Round-Up

April 29, 2011 | Author

Today is the first day of the 2011 Beale Street Music Festival. And for the fourth year in a row (every year that I have lived in Memphis, TN) I have a three day pass and am ready to battle the southern sun and the inevitable rain that comes every year without fail. Bottle of SPF50, hat and poncho – check! Hopefully the tornadoes have had enough the past two weeks and the park won’t have to be evacuated like last year. Not exactly my favorite.

Before I venture off into the mud pit (that might not be the most appetizing thing to say before talking about food) I’m going to expose you to the world of Funfetti/cake batter. If you’ve been wondering why I made several Funfetti-inspired recipes this month, it’s because I declared April as Funfetti month! I love to bake, and I cannot deny how much I love raw Funfetti cake batter, or even in cooked form. Below is a list of recipes that I found strewn about the internet featuring Funfetti or cake batter. Let the fun begin! (Oh good grief that was corny in context)

Appetizers:

Beverages:

Breakfast:

Desserts:

If I missed some or you made something new that you’d like to add to the list, please let me know!

Posted in Appetizers & Snacks, Beverages, Breakfast, Brownies & Bars, Cakes, Cookies, Desserts, Dips, Ice Cream, Oatmeal, Pancakes, Pastries, Pies, Pudding, Smoothies, Truffles & Bark, Waffles | Tags: | 11 Comments »

Banana Pecan Waffles

March 25, 2011 | Author

Breakfast has always been an important meal for me. Even if it is just a bowl of cereal or a yogurt. I would feel lost without it in the morning, especially since I’m am hungry more often than not. And there are so many great options! Lucky for me, today is National Pecan and Waffle Day, separately. But I decided to make it a joint celebration like a twins’ birthday party. Added in an extra star on the stage (bananas) and the outcome was marvelous.

Slightly random aside about bananas. Recently I have read that bananas are the fruit that people buy at the grocery store because they feel as though they should buy them, but never actually eat them and end up being thrown away or incorporated into baked goods. I have the opposite problem. Whenever I plan on baking something with them, I have to buy much more than I need because I eat one every day until they are gone. Or I have to find the most overripe ones at the store and use them right away. Which is what I had to do for these waffles. I just love fruit! I cannot get enough of any kind. Don’t ask me which is my favorite – it’s a serious dilemma. But forgive me while I ask, what is your favorite fruit?

Ingredients:

2 cups flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

4 eggs, beaten

1-1/2 cup buttermilk

1/2 cup melted butter

2 bananas, mashed

1 cup pecans, chopped

Directions:

  1. Preheat waffle griddle.
  2. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Set aside.
  3. In a medium bowl, mix together the eggs and buttermilk, then add to the dry ingredients and blend until smooth.
  4. Add the butter, bananas, and pecans and mix until well incorporated.
  5. Grease your griddle (and between batches) and laddle over within approximately half an inch of the edges. Cook according to waffle maker instructions.
  6. Serve with sliced bananas and syrup.

Source: Adapted from my Dad

Posted in Breakfast, Waffles | Tags: , , | 2 Comments »
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