PEANUT BUTTER WAFFLES AND SYRUP

We liked.  Did 1 cup whole wheat pastry flour. Next time I would like to add some oats. So yummy with Nutella or chocolate chips.

Peanut Butter Waffles
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
2 eggs
2 cups milk
1/4 cup oil
1 tsp vanilla
1/2 cup peanut butter (I recommend crunchy)

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the eggs, milk, oil, vanilla, and peanut butter till smooth. Add to the dry ingredients and stir till barely combined. Cook in a hot waffle iron and serve warm.


Peanut Butter Syrup
Fit in the small syrup bottle.

2/3 cup sugar
1/2 cup water
1/3 cup peanut butter
1/2 tsp vanilla

Bring sugar and water to a full rolling bowl in a small saucepan. Remove from heat and stir in peanut butter and vanilla. Stir till peanut butter is melted and syrup is smooth. Syrup thickens as it cools.

CARROT CAKE WAFFLES

CARROT CAKE WAFFLES
These really tasted like carrot cake.  We had with cream cheese and syrup.  Yum!  Perfect dinner.  Makes 4.  I made the mixtures before going to work - made it for a quick dinner (didn't mix the flour with wet mixture until right before making)

https://www.healthyseasonalrecipes.com/carrot-cake-waffles/

• 3 large eggs
• 2/3 cup apple juice
• 1/3 cup avocado oil or organic canola oil (used avocado)
• 3 tablespoons dark pure maple syrup, plus more for serving
• 1 cup peeled and shredded carrots, about 2 medium
• 1 8 ounce can crushed pineapple, drained well
• 3 tablespoons raisins (Abagail didn't like the raisins)
• 3 tablespoons chopped toasted walnuts (used pecans)

---

1 1/4 cups white whole-wheat flour (used pastry)

¾ cup all-purpose flour

2 teaspoons baking powder

1 ½ teaspoon cinnamon

¾ teaspoon salt

½ teaspoon nutmeg

whipped cream cheese, optional

DARK CHOCOLATE WAFFLES

https://cafedelites.com/2016/04/07/dark-chocolate-cake-waffles/

We loved these!  Had with peanut butter syrup and melted Nutella (200 for 5 min).  Would be super good with vanilla ice cream.

Dark Chocolate Cake Waffles

Dark Chocolate Cake Waffles are rich and decadent, chocolate cake transformed into waffles! Perfect for breakfast or dessert with no complicated steps!

Servings: 4 -6 Waffles

Author: Karina - Cafe Delites

Ingredients

• 2 cups all purpose flour (or plain flour)
• 1/3 cup unsweetened cocoa powder
• 1/3 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs , lightly beaten
• 1/3 cup oil (or reduced fat melted butter)
• 1 3/4 cups milk (unsweetened almond milk or skim/2% fat milk)

Instructions

1. In a large bowl whisk together flour, cocoa powder, brown sugar, baking powder and salt.
2. Make a well in the centre of the dry ingredients; add the eggs, oil (or melted butter), and milk. Mix the wet ingredients into the dry until the batter is well combined and smooth.
3. Cook waffles according to manufacturers instructions
4. Serve warm with powdered sweetener or sugar and melted Nutella or chocolate.
5. To make a Nutella Ganache: Melt 1/4 cup of Nutella in the microwave for 30-60 seconds until reaching a thinner consistency. Beat in 3-4 tablespoons of milk (it will look like its about to seize, but keep beating)! It will start to look glossy and smooth after about 30 seconds. You're welcome.

GERMAN CHOCOLATE WAFFLES

http://www.favfamilyrecipes.com/german-chocolate-waffles.html

GERMAN CHOCOLATE WAFFLES
Christmas 2015.  These were supper yummy but sweet!  Not sure I would do for Christmas again since we had other sweet stuff or just don't make the coconut frosting.  I made everything but the waffles ahead of time.  For the waffles you could also use this recipe:

1 pkg Duncan Hines German Chocolate cake mix
1/2 c flour
3 eggs
1/3 oil
1 1/3 c water

For the Waffles: (makes about 5 servings - see above)
• 2 c. flour
• 3/4 c. sugar
• 3 1/2 tsp. baking powder
• 1/4 c. cocoa powder
• 2 eggs, separated
• 1 1/2 c. milk
• 1/2 c. butter, melted
• 1 tsp. vanilla extract
For the Coconut Frosting: (makes appx. 12 servings - see above)
• 1 (14 oz.) can sweetened condensed milk
• 3 egg yolks
• 1/2 c. butter
• 1 1/3 c. flaked coconut
• 1 c. chopped pecans
• 1 tsp. vanilla extract
For the Praline Pecan Syrup: (makes 8-10 servings)
• 7 Tbsp. butter, divided
• 1 1/2 c. chopped pecans
• 1 1/2 c. brown sugar
• 3 T. flour
• 1 1/2 c. light corn syrup
• 1 1/2 c. evaporated milk
• whipped cream (for topping), to taste

Instructions

For the Waffles:
• In a large mixing bowl, combine flour, sugar, baking powder and cocoa powder.
• In another bowl, lightly beat egg yolks.
• Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined.
• Beat egg whites until stiff peaks form; fold into batter.
• Bake in a preheated waffle iron according to manufacturer's directions.
For the Coconut Frosting:
• In a medium-sized saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly.
• Remove from heat, and stir in the coconut, pecans, and vanilla.
• Allow to cool about 5-10 minutes.
For the Praline Pecan Syrup:
• In a heavy saucepan over medium heat, melt 3 Tbsp. butter. Add pecans and cook 5 minutes or until browned.
• Remove from heat and place pecans in separate bowl. Set aside.
• Using same saucepan, melt remaining butter (4 Tbsp.)
• Whisk in brown sugar, flour, and corn syrup until thoroughly blended.
• Cook on high for 6-8 minutes until sugar is dissolved and syrup slightly thickens.
• Remove from heat and allow to cool about 2 minutes.
• Stir in evaporated milk and pecans.
• Top waffles with coconut frosting, drizzle with praline pecan syrup and top with whipped cream.

BELGIAN WAFFLES

I made these to try the churro variation which was so, so yummy.  But we liked them without the cinnamon/sugar too.  Scott said they are his favorite waffles.  Takes a little while to prepare and need to use three separate bowls so not ones I would make on a day I work but perfect for the weekend, dinner or a day I don't work. I had some plain greek yogurt that I needed to use so I doubled the recipe.  We loved having the leftovers.  Not doubling the recipe it makes 4-5.

http://www.cookingclassy.com/2015/01/belgian-waffles/

BELGIAN WAFFLES

Ingredients

• 1 1/2 cups (213g) all-purpose flour
• 1/2 cup (70g) cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk (1 cup plain greek yogurt & 1/2 cup milk whisked together works too)
• 1/2 cup milk
• 6 Tbsp vegetable oil or canola oil
• 1/2 tsp vanilla extract
• 2 large eggs, whites and yolks separated
• 3 Tbsp granulated sugar

Directions

• Preheat oven to 200 degrees. Preheat a belgian waffle iron (if you don't have a belgian waffle maker a regular waffle maker would work fine). In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
• In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined. In a separate bowl, using an electric hand mixer set on high speed, whip egg whites (make sure there isn't a drop of yolk or they'll never fluff up) until soft peaks form. Add sugar and whip until stiff glossy peaks form.
• While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture. Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest until crisp. Serve warm with butter and maple syrup.
• Variations - serve with sweetened whipped cream, fresh berries and raspberry/blueberry or strawberry syrup. For churro waffles brush top of waffle with melted butter (be sure to get in each square) then pour a generous amount of cinnamon sugar into a 9-inch pie dish and dunk butter coated side in cinnamon sugar mixture.
• Recipe source: inspired by Fifteen Spatulas

OVERNIGHT PUMPKIN-PECAN WAFFLES

OVERNIGHT PUMPKIN-PECAN WAFFLES
We liked this - especially being able to get it ready the night before.  We put batter in fridge overnight instead of keeping it at room temperature like recipe says.  They got better the longer the batter was out.  Next time I would take out of fridge about 30 min-1 hour before we need to cook.  Scott thought they would be good with chocolate chips sprinkled in batter before cooking.

This came from the parade magazine - December 2014
http://www.food.com/recipe/overnight-pumpkin-pecan-waffles-519965

• 1/2 cup warm water
• 1 1/4 ounces active dry yeast
• 1 cup milk
• 1/4 cup unsalted butter
• 1/3 cup packed light brown sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 2 large eggs
• 2/3 cup finely chopped pecans
• 1
  Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
• 2
  In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
• 3
  Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
• 4
  Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.

CHOCOLATE PANCAKES

CHOCOLATE PANCAKES
Abagail and I had these for lunch today.  Yum!  Thought it would be good next time to try adding cinnamon.

2 cups bisquick
1/4 c sugar
2 T cocoa (next time I would sift - I get a big chunk in my pancake)
1 cup chocolate milk
1 tsp vanilla
2 eggs

CHOCOLATE PANCAKES
Everyone loved these! Tasted like a piece of cake.
Update:  My family loved whole box yellow cake mix with 2-4 T cocoa powder and 1 1/2 cup chocolate chips. I put the chocolate chips in first and mixed with cake mix before adding milk.


Don't cook on cast iron skillet. Needs to be non stick.

2 cups cake mix (any kind would do)
1 cup milk

UPDATE: If doing this recipe as waffles add an egg and some oil or else they will crumble really bad.  I also added some chocolate chunks and peanut butter chips that I dusted with flour first.  Yum!

WAFFLE ICE CREAM SANDWICHES

We had fun making these.  Any cake mix would be good and so would any ice cream.  We also tried it with Candace's brownie recipe.  Was too thick so added about 1/4-1/2 c water to make it thinner.  Worked better.  We thought it would be fun to try chocolate chips cookie batter.

1 box cake mix
ice cream (used about 1/2 of a 1.5 quarts)

Mix cake mix as directed.  Cook in waffle maker.  Put waffles in freezer for about 1 hour.  Soften ice cream.  Spread between two waffles.  Wrap and put back in freezer.  Eat when frozen.  Yum!

WAFFLES

BLUEBERRY WAFFLES
http://www.food.com/recipe/blueberry-waffles-178934

We really liked this recipe.  They were nice and crisp.  Made 5 waffles.  Modified the recipe according to the comments (changes in recipe).

Sifted together:
2 c flour (used 1 cup whole wheat)
3 tsp baking powder
2 T sugar

Mix in medium bowl:
2 egg yolks (save whites to whip)
1 1/2 c milk
1 tsp vanilla

Add dry ingredients to egg mixture.  Then fold in:
1 cup (or more) blueberries (used fresh but I am sure frozen would work)
1/4 c melted butter

Then whisk egg whites (used braun) until stiffly beaten.

BACON AND CHEESE WAFFLES
Taste of Home cookbook Family Collection pg. 34.  These are super yummy and would be good with fried chicken and smashed potatoes for dinner.

1 egg
1 cup milk
1 cup sour cream
1 T butter, melted
2 cups pancake or biscuit/baking mix
6-8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese

In a medium bowl beat egg; add milk, sour cream and butter.  Stir in pancake mix; mix well.  Fold in bacon and cheese.  Bake in waffle maker.

BANANA OATMEAL WAFFLES
I just had to come add this to the blog because I came to my "add to blog" pile about three times to get this recipe.  We all really like it. It is especially good with peanut butter and mini choc. chips on top.  So delish with buttermilk syrup.

Ingredients

• 1 cup old-fashioned oats (not instant)
• 1 cup all-purpose flour
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• pinch of freshly grated nutmeg
• 3 tablespoons firmly packed brown sugar
• ---
• 1 1/2 cups buttermilk
• 2 large eggs (usually do one flax)
• ---
• 2 medium-size ripe bananas, thinly sliced crosswise
• 4 tablespoons unsalted butter, melted - is added at the end
• maple syrup or honey, for topping

Instructions

1. Preheat your waffle iron. Melt the butter; reserve.
    
2. In a large bowl, whisk together the oats, flour, baking powder, baking soda, spices, and brown sugar.
    
3. In another bowl, beat together the buttermilk and eggs with the whisk until well blended.
    
4. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Mix in the banana slices and melted butter.
    
5. Lightly butter or spray the grids of your iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
    
6. Spoon out a full 1/2 to 2/3 cup of batter (or a little more than the amount recommended by your waffler's manufacturer) onto the grids. This batter is thick and lumpy, so push and spread it to the edge of the grids with a metal spatula or wooden spoon. Close the lid and bake until golden and crisp. (It may need a little longer than other waffles because the batter is thick.)
    
7. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch. Stir the batter between waffles to redistribute the banana slices.

Serve with maple syrup, honey or melted butter, or with a raspberry puree, a strawberry butter (mix 3 tablespoons of softened butter with 2 tablespoons of strawberry preserves), or some whipped cream cheese sprinkled with chopped pecans.

MAPLE BROWN BUTTER DESSERT WAFFLES
http://www.marthastewart.com/863977/maple-brown-butter-dessert-waffles
Found this recipe in Martha Stewart FOOD magazine.  I think we had them for dinner instead of dessert.  So yummy!  Perfect with some fruit and bacon.
Ingredients

• 1 3/4 cups all-purpose flour, spooned and leveled
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 large eggs, lightly beaten
• 1 3/4 cups buttermilk, room temperature
• 1/3 cup pure maple syrup
• 1 cup confectioners' sugar
• Nonstick cooking spray
• 1/2 cup pecans, toasted and coarsely chopped

Directions

1. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a microwave-safe bowl, microwave 6 tablespoons butter until melted, about 30 seconds. Add eggs and buttermilk; whisk to combine. Add buttermilk mixture to flour mixture and whisk until batter is almost smooth; set aside.
2. In a small bowl, whisk together maple syrup and confectioners' sugar until smooth. In a small saucepan, heat 6 tablespoons butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into maple mixture and whisk until mixture forms a ribbon when you lift the whisk. Cover with plastic wrap and set aside.
3. Heat a waffle iron according to manufacturer's instructions. Lightly coat with cooking spray. Pour 1 1/3 cups batter onto iron and close; cook until waffle is golden and crisp, about 8 minutes. Transfer to a wire rack set in a rimmed baking sheet. Repeat with remaining batter.
4. Pour maple glaze onto a dinner plate. Dip one side of each waffle into glaze. To serve, cut each waffle in half and sprinkle with pecans.

Cook's Note

Make the batter and glaze up to 2 hours ahead; cover and keep at room temperature.

Brown butter is butter that has been heated until light brown in color and nutty in flavor and aroma. Once the butter turns brown, use it immediately or transfer it to a bowl to keep it from overcooking.

Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.

WAFFLES

For our waffle maker 1/4 cup measuring spoon works perfect. Don't need to spray with Pam.

Taste of Home pg 39 - uses pecan or walnuts (good without nuts too)

CRISPY WAFFLES
Requires night before preparation (or 8 hours)  My family loves these!

1 pkg dry yeast
1/2 c warm water
2 c warm milk (buttermilk works too)
1/2 c butter or margarine, melted
1 tsp sugar
1 tsp salt
2 c flour
-----------
2 lg. eggs
1/4 tsp baking soda

COMBINE yeast and water in a glass measuring cup; let stand 5 min.
COMBINE yeast mix, milk, and next 3 ingredients in large mixing bowl. Add flour, stirring until smooth. Cover and chill at least 8 hours.
WHISK in eggs and baking soda.
BAKE in hot waffle iron until crisp.

PUMPKIN WAFFLES WITH ORANGE WALNUT BUTTER

pg. 175 taste of home 2009

also on that page is a nutmeg syrup recipe I want to try