Belgian Waffles, recipe provided below (adapted from Cooking Classy)
- 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
- 1/2 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
- 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.
Ice Cream Waffle Tacos, recipe provided below (adapted from Dreyer's Ice Cream)
- DREYER'S GRAND Vanilla ice cream or SLOW CHURNED® Vanilla light ice cream and GRAND Chocolate ice cream or SLOW CHURNED® Chocolate light ice cream
- Frozen waffles
- Orange sprinkles
- Whipped cream
- Lightly toast a frozen waffle until thawed. Then, gently fold in half and secure with a toothpick. Let cool completely to maintain shape.
- After the waffles have cooled, remove the toothpick and add a few scoops of your favorite ice cream.
- Top off with slices of strawberry and kiwi, a dollop of whipped cream and a dash of orange sprinkles.
Triple-Decker Fudgy Chocolate Waffle Pie, recipe provided below (adapted from Chelsea's Messy Apron)
- 1 chocolate cake mix + ingredients called for (eggs, vegetable oil, water)
- 1 package (3.4 ounces) vanilla instant pudding jell-o mix, dry
- 2 cups milk (I used 1%)
- 1 container (8 ounces) whipped topping, completely thawed
- Fresh berries (I used raspberries)
- Chocolate bar, optional
- Combine the chocolate cake mix, eggs, water, and vegetable oil in a large bowl. Beat to combine following package instructions
- Preheat your waffle maker to manufacturer's instructions. I preheated mine to high.
- Pour a heaping (depending on your waffle maker size you may need to adjust this number) 1/2 cup of the cake mix into the waffle maker. Close and allow to cake mix to cook.
- When it's finished cooking, remove and allow to completely cool. Repeat step 3 until all of the cake mix is cooked into waffles. I was able to get 6 large waffles from the cake mix.
- Meanwhile, whisk together the pudding mix and milk until completely combined. Place in the fridge for 5 minutes.
- Remove the pudding and gently fold the Cool Whip into the pudding until completely combined.
- On a cake stand or plate, place one waffle down. Spread the pudding mixture on top. Place another waffle (make sure these are completely cooled down!) on top. Add another waffle and then one more scoop of the pudding mixture.
- If desired, garnish with fresh berries and chocolate shavings.
- Make the chocolate shavings by shaving a chocolate bar with a vegetable peeler. You can also break up some of the candy bar and place the chocolate chunks on top.
- Cut into slices and enjoy immediately.
Nutella Waffle Sandwich Cookies, recipe provided below (adapted Just A Taste)
- 1 cup heavy cream
- 1½ teaspoons vanilla extract
- 1½ cups powdered sugar
- 1½ cups all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon cornstarch
- Equipment: a panini press; a 2-inch circular cookie cutter
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream with the vanilla extract on medium-high speed until mousse-like, about 5 minutes.
- Sift together the powdered sugar, flour, cinnamon and cornstarch in a separate bowl then gently fold the dry mixture into the wet until it is fully incorporated. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.
- Heat the panini press to medium-high heat (or 375°F).
- Place a heaping tablespoon of batter in the center of the panini press, close the lid and cook the waffle for about 90 seconds.
- Quickly remove the waffle from the press and use a circular 2-inch cookie cutter to cut out rounds. Set the waffle cone cookies aside to cool.
- Once the waffle cone cookies have cooled, spread one side of a cookie with Nutella and top with a second waffle cone cookie to form sandwiches.
Red Velvet Waffles, recipe provided below (adapted from Sarah Hearts)
- 2 cups flour
- 3 tablespoons sugar
- 1 tablespoon unsweetened cocoa powder
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1¾ cup buttermilk
- 2 eggs
- 1/3 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon white distilled vinegar
- Half bottle (about .5 oz.) of red food coloring
Directions for Waffles:
- Preheat your waffle iron. Meanwhile, mix the flour, sugar, cocoa powder, baking powder and salt in a bowl until combined.
- In a separate bowl (I prefer using a stand mixer), beat the eggs and melted butter until combined. Add the buttermilk, vanilla, vinegar and red food coloring and mix on low speed so you don’t splash this red mixture all over everything.
- Slowly add the dry mixture into the liquid mixture and beat until completely combined. Spray the waffle iron with non-stitck cooking spray and pour about 1/4-1/2 cup of batter in the center of the griddle. Close the lid and bake until done. Place on a wire rack until ready to serve and follow up with the cream cheese syrup (recipe below).
Ingredients for Cheese Syrup :
- 4 oz. of low fat cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/3 cup powdered sugar
- 2/3 cup whole milk (or whatever milk you have on hand)
Directions for Cheese Syrup:
- Use the whisk attachment of a stand mixer to combine the cream cheese and butter. Slowly add the powdered sugar and milk and beat until completely combined. The consistency should be similar to syrup. If it’s too thick, add more milk, one tablespoons full at a time. Drizzle over the warm waffles and enjoy!
Apple Fritter Waffle Doughnuts, recipe provided below (adapted from Completely Delicious)
Ingredients for Donuts:
- 2 cups (240 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 cup (175 ml) buttermilk
- 1/4 cup (55 grams) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (225 grams) chopped apples, peels removed (from about 2-3 apples)
- Vegetable or canola oil, for frying
Ingredients for Glaze:
- 1 1/2 cups (170 grams) powdered sugar
- 1/4 cup (60 ml) whole milk
- 2 teaspoons vanilla extract
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl whisk together the buttermilk, butter, eggs and vanilla. Add liquids to the flour mixture and mix until just combined. Add the chopped apples and mix only until incorporated.
- Preheat a waffle iron and cook waffles according to manufacturer's instructions. Let cool and cut into segments.
- Pour enough vegetable or canola oil into a heavy bottomed pot so that it's 2 inches deep. Set over medium heat, insert a thermometer, and heat to 360 degrees F.
- Working with the waffles in small batches, fry until golden brown, about 1 minute on each side. Use a slotted spoon to remove doughnuts and transfer to a paper towel lined tray to drain.
- To make the glaze, whisk together the powdered sugar, milk and vanilla extract. Dip the hot doughnuts into the glaze and let sit on a wire rack for 20 minutes before serving.
Waffle Donuts, recipe provided below (adapted from Deliciously Yum)
Ingredients For the Waffle Donuts:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon canola oil
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
Ingredients For the Traditional Glaze:
- 1 1/2 cups confectioners' sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- sprinkles, optional
Ingredients For the Chocolate Glaze:
- 1/2 cup semisweet chocolate chips
- 1 teaspoon shortening
- sprinkles, optional
- Preheat your waffle maker.
- 1. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- 2. In the bowl of your stand mixer cream together sugar, eggs, and oil. Add milk and vanilla extract.
- 3. Once wet ingredients are combined, slowly add dry ingredients and mix until fully incorporated (batter should be the same consistency as a regular waffle batter).
- 4. Slightly spray your waffle maker with nonstick spray. Pour 1/4 cup of batter into the middle of your waffle cavity* and wait for 3 minutes. Remove waffle and repeat with remaining batter.
- 5. Meanwhile, whisk together the ingredients for the traditional glaze and heat for 30 seconds in the microwave. Dip as many waffles as desired into the glaze. Sprinkle with sprinkles.
- In another bowl, melt chocolate and shortening and stir until smooth. Dip desired amount of waffles into the chocolate and add sprinkles. Enjoy!