Waffle Wednesday

Nutella Waffles with Peaches and Cream

(adapted from cakestudent)

Nutella Waffles

1 batch of waffle batter

1/3 cup nutella

Peaches and Cream

1 cup heavy whipping cream

1 tablespoon brown sugar

1 super ripe peach

For the nutella waffles
Mix the nutella in the waffle batter. Make the waffles according to your waffle maker.

For peaches and cream
In an electronic mixer, using the whisk attachment, whip up the cream until soft peaks form. Add the brown sugar, whip for a few more seconds until stiff peaks form.

Serve with the nutella waffles.

Waffle Wednesday

Buttermilk Waffles with Cherry-Almond Compote & Yogurt

For cherry-almond compote

1 12-ounce bag frozen pitted dark sweet cherries (do not thaw)

1 cup cherry preserves

1/2 teaspoon almond extract

For buttermilk waffles

2 cups all purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups buttermilk 

9 tablespoons unsalted butter, melted, divided

Plain or vanilla yogurt

For the cherry-almond compote

Combine frozen cherries and preserves in medium saucepan. Bring to a boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove sauce from heat, stir in almond extract.

For the buttermilk waffles

Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter. Heat waffle iron. Brush waffle iron grids lightly on both sides with some of the remaining melted butter. Pour 1/2 cup or more of the waffle batter, over each grid. Cook until golden. Top with yogurt and cherry-almond compote.

Waffle Wednesday

Oreo Waffles

(adapted from wife or something like it)

Oreo Waffles

1 1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

2 tbl brown sugar

1 cup crushed oreos

1 egg

1 1/2 cup milk

1 tbl vinegar

1/3 cup unsweetened applesauce

1 tsp vanilla

For the Oreo Waffles

Mix the flour, baking powder, salt, brown sugar, and Oreos in a bowl until combined.

In a separate smaller bowl, combine the vinegar and milk and allow to sit for 5 minutes.

Add the egg, applesauce, and vanilla to the milk mixture and stir until combined.

Add the milk mixture to the dry ingredients and stir until just combined.

Make waffles as directed on your waffle iron and chow down. 

Waffle Wednesday

Cinnamon Roll Waffles

(Adapted from RecipeGirl)

Waffles

1 3/4 cups all-purpose flour

2 tbl granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

2 cups buttermilk

1/4 cup canola oil

1 tsp vanilla extract

Cinnamon Topping

1/2 cup butter, melted

3/4 cup brown sugar, packed

1 tbl ground cinnamon

Cream Cheese Topping

4 tbl butter

2 oz cream cheese

3/4 cup powdered sugar

1/2 tsp vanilla extract

For the waffles

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture and set aside.

In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.

Preheat the waffle iron and spray with nonstick. Pour batter into iron and bake waffles until completely done.

For the cinnamon topping

In a medium bowl, mix butter, brown sugar and cinnamon. Set aside.

For the cream cheese topping

In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.

When ready to serve, drizzle cinnamon topping and cream cheese spread on each waffle. 

Waffle Wednesday

Carrot Cake Waffles

(adapted from willow bird baking)

Carrot Spice Waffles

2 c. all purpose flour

1/2 tsp salt

2 tbl sugar

1 1/2 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

1 3/4 c buttermilk OR 1 1/2 c sour cream

1.4 cup milk

2 eggs, separated

1/2 stick of butter

1/2 tsp vanilla extract

1 c raisins

1 c walnuts, chopped

1 1/2 c finely grated carrots

Cooking spray

Maple Nut Cream Cheese Spread

8 oz cream cheese, softened

3-4 tbl maple syrup

1/8 c chopped walnuts

For the carrot spice waffles

Bloom the spices in butter: Heat 4 tablespoons of butter in skillet over medium heat until melted. 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 temp, about 30 mins.

Combine flour, salt, sugar and baking soda. 

Mix together the buttermilk (or sour cream) 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.

Beat the egg whites in a separate bowl with a whisk or electric mixer until they soft peaks. Stir them gently into the batter. Add carrots, walnuts and raisins. Stir gently to combine.

Spread a ladleful of batter onto the waffle iron and bake until the waffle is done, 3 to 5 mins.

For the maple cream cheese spread

Combine nuts, syrup and cream cheese and mix well.

Serve waffles immediately with the schmear. 

Waffle Wednesday

ORANGE CREAMSICLE WAFFLES

Orange waffles

2 cups flour

3 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

4 eggs

1/2 cup milk

1/2 cup pulp free orange juice

4 tablespoons melted butter

3 tablespoons grated orange zest

Orange syrup

1 cup sugar

2/3 cup freshly squeezed orange juice

2 tablespoons dark rum

1 tablespoon Curacao(optional)

1 coarsely rated orange rind

Orange butter

1 stick (1/2 cup) salted or unsalted butter

1/3 cup orange marmalade

Creamsicle Marshmallow Fluff

3 egg whites

2 cups light corn syrup

½ teaspoon salt

2 cups powdered sugar

1 tablespoon vanilla extract

For orange waffles

In large bowl sift together flour, baking powder, sugar and salt.

In separate bowl combine eggs, milk, orange juice and butter; beat well. Add orange zest to egg mixture; pour this into flour mixture beating well until mixture is smooth.

Ladle onto hot, well-oiled waffle iron and cook until waffles are golden.

For orange syrup

Combine sugar and orange juice in small saucepan and bring to bowl over low heat, stirring constantly.

Remove from heat.

Blend in remaining ingredients.

Let cool completely.

For orange butter

Pulse butter and marmalade in a food processor until combined well. Transfer to a small crock or serving bowl.

Creamsicle marshmallow fluff

In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick.

Add in icing sugar; beat on low speed until blended.

Beat in vanilla until blended.

*This recipe makes a lot of fluff, but may be frozen for later use, just remove from freezer and stir well with a spoon, or it can be refrigerated for up to 1 week.

Assemble

Serve waffles hot with orange butter and/or syrup with heaps of creamsicle fluff!

Waffle Wednesday

Bawstun Cream Wahffles

Let me see if I can translate what I was going to say into ChowdaHead talk:

Mawtha a'Gawd! What we gaht ovah heah are some wicked good Boston Cream Pie waffles. Dese aunt gahdidge. Theys so good, its like some guy from Hahvuhd made em up or whahevuh. Worth checkin out when ya nat woshin ya cahr or duin yahd wuck.

Vanilla malted waffles

2 C. all-purpose flour

1 Tbs. baking powder

1/2 tsp. salt

1 Tbs. sugar

2 Tbs. vanilla malted milk powder

1 tsp. vanilla

4 eggs, separated

1/2 C. vegetable oil

1 3/4 C. milk

Pastry cream custard

3 tablespoons cornstarch

1/3 cup sugar

1 cup milk

3 large eggs

1/2 cup heavy cream

1/4 teaspoon salt

1 vanilla bean, split lengthwise

3 tablespoons unsalted butter

Chocolate glaze

6 ounces fine-quality bittersweet chocolate (not unsweetened), broken into pieces

3 tablespoons water

2 tablespoons unsalted butter

1 1/2 tablespoons light corn syrup

1/4 teaspoon salt

For the pastry cream custard

In a saucepan whisk together the cornstarch, the sugar, and the milk, add the eggs, the cream, and the salt, and whisk the mixture until it is smooth. Scrape the seeds from the vanilla bean, reserving the pod for another use, add them to the cream mixture, and bring the custard to a boil over moderate heat, whisking constantly. Boil the custard, whisking, for 2 minutes, remove the pan from the heat, and whisk in the butter. Let the custard cool completely, whisking occasionally.

For chocolate glaze

In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, the butter, the corn syrup, and the salt, stirring until glaze is smooth, and remove the bowl from the pan.

For the waffles

Preheat greased Belgian waffle iron. Combine flour, baking powder, salt, sugar, and malted milk powder. In a separate bowl, beat egg yolks until thick and lemon colored. Add vanilla, vegetable oil, and milk. Stir into flour mixture until smooth, but do not overbeat. Beat egg whites until peaked but not dry. Fold gently into batter. Bake waffles using Belgian waffle iron instructions.

Assemble

Be creative! Stack ‘em like an actual Boston Cream Pie- waffle, pastry cream custard, waffle, topped with oozing chocolate. Or just goop it all on for a hot mess! Who has time for aesthetics? Your taste buds will worship you for a nibble this good. However, your ass might not be so welcoming.

Waffle Wednesday

Red

Velvet

Waffles

with

CreamCheeseIcing

Cream cheese icing

4 ounces (115 g) cream cheese

1 tablespoon salted butter, at room temperature

1/2 teaspoon vanilla extract

1 tablespoon freshly squeezed lemon juice

2/3 cup (90 g) powdered sugar, sifted

4 or 5 teaspoons water

Red velvet waffles

1 1/2 cups Cake Flour

1/4 cup Unsweetened Cocoa

1 Tablespoon Sugar

1/2 Teaspoon Salt

2 Teaspoons Baking Powder

1 Tablespoon Red Food Coloring

1 Teaspoon Cider or White Balsamic Vinegar

1 Teaspoon Vanilla Extract

6 Tablespoons Melted Butter

1 1/2 Cups Milk

3 Eggs, Separated

For cream cheese icing:

In a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.

For red velvet waffles

Sift together the dry ingredients into a large bowl, In another bowl whisk together the Egg Yolks, Food Coloring, Vanilla, Milk, Melted Butter and Vinegar. With a few brisk strokes mix the Egg mixture to the dry ingredients (the mixture should have small lumps and pebbles) Beat the egg whites until stiff but not dry and with a spatula incorporate them into the batter without losing their loft. Cook according to the manufacturers instructions in a waffle iron. Serve with warm drizzled cream cheese icing.

Waffle Wednesday

LEMON

POPPY SEED

WAFFLES

with

BLUEBERRY SAUCE

Blueberry sauce

• 1 pound frozen blueberries, thawed, undrained
• 1/2 cup plus 2 tablespoons apple juice
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice

Lemon-poppy seed waffles

• 1 1/2 cups all purpose flour
• 6 tablespoons sugar
• 2 tablespoons poppy seeds
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1 1/4 cups buttermilk
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 tablespoon grated lemon peel

For blueberry sauce:
Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan. Simmer over medium heat until reduced to 2 cups, about 15 minutes. Dissolve 1 tablespoon cornstarch in remaining 2 tablespoons apple juice and add to blueberry mixture. Add lemon juice. Bring to boil, stirring constantly; simmer until thick, about 1 minute. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)

For lemon-poppy seed waffles:
Whisk first 6 ingredients in large bowl to blend. Whisk eggs, buttermilk, melted butter and lemon peel in small bowl to blend. Add buttermilk mixture all at once to flour mixture and whisk until just blended. Let mixture stand 15 minutes.

Preheat waffle iron according to manufacturer’s instructions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through, about 7 minutes (cooking time will vary, depending on waffle iron). Repeat with remaining batter. Serve immediately with warm blueberry sauce.