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Entries in waffles (4)

Tuesday
Oct282014

Pillsbury Bake-Off Countdown: Strawberry-Cinnamon Roll Belgian Waffles

Cinnamon roll waffles

Breakfast is served. And is it ever beautiful: these "waffles" are made using cinnamon rolls! How's that for a decadent delight? Dressed up with strawberries and whipped cream, they're the perfect cold-weather breakfast to carb-o-load for a race you're never gonna run. This one comes from Kelly Humphreys of Vancouver, Washington. Good luck at the Bake-Off!

Strawberry-Cinnamon Roll Belgian Waffles

  • Prep Time: 30 Min
  • Total Time: 30 Min  
  • Makes: 5 waffles

Ingredients

  • 3/4 cup plus 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 3 cups fresh or frozen (thawed and drained) strawberries, coarsely chopped
  • 1 cup heavy whipping cream
  • 1/2 teaspoon orange extract
  • 1 can Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
  • 3 tablespoons butter, melted

Procedure

  1. Place large bowl and beaters in freezer or refrigerator to chill.
  2. In 2-quart saucepan, mix 3/4 cup of the sugar and the cornstarch. Stir in strawberries and 1/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). Boil and stir 2 minutes. Pour strawberry sauce into heatproof bowl; set aside.
  3. Heat Belgian waffle maker. (Waffle maker without a nonstick coating may need to be sprayed with Crisco® Original No-Stick Cooking Spray before cinnamon roll is added.)
  4. Meanwhile, in chilled bowl, beat whipping cream, remaining 2 tablespoons sugar and 1/4 teaspoon of the orange extract with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until stiff peaks form. Do not overbeat, or mixture will curdle. Refrigerate.
  5. Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until deep golden brown. Repeat with remaining rolls.
  6. Meanwhile, in small microwavable bowl, microwave reserved icing uncovered on High 10 seconds; stir in melted butter, remaining 1/4 teaspoon orange extract and 1/8 teaspoon salt.
  7. To serve, place each waffle on serving plate; drizzle with icing. Top with strawberry sauce and whipped cream.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Sunday
Oct192014

Pillsbury Bake-Off Countdown: Chai-Glazed Cinnamon Waffles

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

I'm super excited about this entry from Mimi Chang from Middletown, New Jersey. First and foremost, because who doesn't like waffles? I even have a waffle wallet--not kidding.

Second, Mimi is from my neck of the woods in New Jersey! Good luck at the Bake-Off!

Chai-Glazed Cinnamon Waffles

  • Prep Time: 30 Min
  • Total Time: 30 Min
  • Makes: 5 waffles

Ingredients

  • 1/3 cup finely chopped walnuts
  • 1/2 teaspoon butter extract
  • 2 bananas, sliced
  • 1/3 cup heavy whipping cream
  • 2 tea bags chai tea
  • 1 can Pillsbury Grands! refrigerated cinnamon rolls with icing (5 rolls)
  • 1 cup powdered sugar

Procedure

  1. Heat oven to 350°F. Line cookie sheet with parchment paper. In small bowl; mix walnuts, 1/4 teaspoon of the butter extract and 1/4 teaspoon sea salt. Spread in ungreased 15x10x1-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
  2. Meanwhile, in medium bowl, toss banana slices and remaining 1/4 teaspoon butter extract. Place in single layer on cookie sheet. Bake about 20 minutes or until softened.
  3. Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High 40 to 50 seconds or until steaming. Add tea bags to whipping cream. Let steep 5 minutes. Squeeze tea bags into cream; discard tea bags.
  4. Meanwhile, heat waffle maker. (Waffle makers without a nonstick coating may need to be sprayed with nonstick spray before cinnamon roll is added.)
  5. Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until golden brown. Repeat with remaining rolls.
  6. Meanwhile, in medium bowl, mix chai whipping cream, powdered sugar, reserved icing and 2 tablespoons water until smooth. To serve, top waffles with bananas and walnut mixture. Drizzle with chai icing.
Monday
Sep222014

Pillsbury Bake-Off Countdown: Peanut Butter-Chocolate Chip Waffles

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

Using chocolate chip cookie dough to make waffles? It simply baffles the mind!

These clever waffles come together from a base of (gluten-free) cookie dough with just a few ingredients added to give it a more waffle-batter like consistency. The resulting treats? Well, let's say brunch is gonna rule at your house this weekend, or any weekend you make them. This recipe is courtesy of Julee Shapiro of Los Angeles. Good luck at the Bake-Off!

Peanut Butter-Chocolate Chip Waffles

  • Prep Time: 30 Min
  • Total Time: 30 Min
  • Makes: 6 servings; 2 (4-inch) waffles each

Ingredients

  • 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
  • 1 cup milk
  • 1/4 cup creamy peanut butter
  • 1 tablespoon vegetable oil
  • 2 eggs
  • 1 cup heavy whipping cream, whipped
  • 3 tablespoons honey

Procedure

  1. Heat waffle maker. (Waffle maker without a nonstick coating may need to be brushed with vegetable oil or non-stick spray before batter for each waffle is added.) Let cookie dough stand at room temperature 10 minutes to soften.
  2. In large bowl, break up cookie dough. Add milk, peanut butter, oil and eggs. Beat with electric mixer on medium speed 2 to 3 minutes, scraping sides as needed, until well blended.
  3. To make waffles, pour 1/4 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker.
  4. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve waffles topped with whipped cream and drizzled with honey.
Monday
Jan072013

Sweet Story: Andree's Waffalloons

Photos: Andree's WaffalloonsSweet carbohydrates to eat are awesome. Nobody is arguing that. They are things to be loved.

But there is something that makes me, personally, love some a little better than others: a great story.

Photo: Andree's WaffalloonsIt can be a little story, like "this is a cookie recipe my grandma always used to make"...or it could be a BIG story, like the one behind Chiffon cake. Either way, it just makes your food taste better to know its story. Or at least, it does for me.

So when I accidentally discovered "Andree's Waffalloons" while doing some research about interesting sweet treats in Connecticut (yes...that's what I do), I was delighted to discover a Belgian Waffle operation in the Hartford area, but that delight was tripled when I discovered the fantastic story behind those syrup pocketed rounds of tastiness, as seen on their website:

It's post-war 1946.  After surviving the invasion of her hometown, Andrée Henrion falls in love with and marries a US Soldier, Richard Fantin. Now she is traveling by ship, alone, from Belgium to New York City, to reunite with her husband. Andrée was born and raised in Belgium’s WALLONIA sector, has never traveled, and speaks only French. Among her few belongings she carries her family’s legacy…a compilation of incredible Belgian recipes. 


Fast forward five children and 53 years later... its 1999 and Richard has been at rest for 16 years. Andrée’s youngest, Claudette, who now has all the treasured recipe books, relocates from New Jersey to Florida, to be with her new found love. Tragically, in the chaos of the move, the recipes are lost! Thankfully, Claudette and her siblings have committed to memory the ingredients and process for making their mother’s delectable authentic Belgian waffles!

Fast forward again nine years later…it’s 2008, and Claudette, owner of Andrée’s Creations LLC (a floral design business named for her mother who passed five years prior), decides to share Andrée’s waffles with the world. But what to name them???? Well, what do you get when you combine a waffle and a Walloon??? And so, the Waffalloon was born!

Andrée’s Waffalloons are unlike any other Belgian waffle you will ever eat. They’re sweet and scrumptious and really do taste best undressed. The Waffalloon’s rich history of far away loves, losses and childhood memories are secret ingredients that simply can’t be duplicated.

So sit back, and taste the love! Ooh, La, La!!!!!

I'm sorry...but isn't that just the sweetest story ever?

I don't know about you, but it made me want to have a mouth full of their waffles (yes, I just paused to give the sound and look of that phrase a good hard look). Well, I can, and you can too, by visiting their website. While they will do special orders in the Hartford area, others can order online: find them here.

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