Tag Archives: Waffles

Dark Chocolate Spiralized Sweet Potato Waffles

Dark Chocolate Spiralized Sweet Potato Waffles
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 large sweet potato, peeled, Blade D, noodles trimmed
  2. salt, to taste
  3. ½ teaspoon cinnamon
  4. 1 large egg, beaten
  5. 2 tablespoons chopped dark chocolate (I used two rectangle pieces from ALOHA’s Superfood Dark Chocolate)
  6. cooking spray
  7. optional, to top: maple syrup, blueberries, pecans, etc.
Instructions
  1. Preheat a Belgian waffle iron.
  2. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potatoes and season with salt and cinnamon. Toss and cook for about 10 minutes or until noodles are cooked through. You can cover to cook more quickly.
  3. Transfer the noodles to a large mixing bowl and add in the egg and chocolate. Toss to combine.
  4. Spray the preheated waffle iron with cooking spray and pack in the noodles carefully. You may have to play around with the noodles to get them to fit in all of the grooves.
  5. Cook the waffle according to your iron’s settings.
  6. When done, carefully remove the waffles and transfer to plates. Top with any toppings you’d like, but don’t forget the maple syrup.
Notes
  1. Copyright © · 2016 Inspiralized, LLC
Cooks Recipes http://recipe.cookswarehouse.com/

Buttermilk Waffles

Buttermilk Waffles
This Mother's Day, treat mom to something special to start her day! We recommend breakfast in bed, featuring this buttermilk waffle recipe from cookbook author Cynthia Graubart. Pamper Mom on Mother’s Day (or any day!) with waffles, fresh cut flowers, coffee and personal note. What a wonderful way to show Mom your appreciation for all that she does! Learn other great recipes from Cynthia in any of her upcoming classes. Her Wine Makes the Meal class this coming Friday with certified wine specialist Don Hackett will be a special one! The class features select wine pairings served alongside recipes from her James Beard award-winning cookbook Mastering the Art of Southern Cooking, co-authored with Nathalie Dupree. A few seats remain, register here.
Write a review
Print
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. 1 3⁄4 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. 1⁄ 2 teaspoon salt
  5. 2 cups buttermilk
  6. 1⁄ 3 cup melted butter or oil, cook’s preference
  7. 2 eggs, beaten to mix
Instructions
  1. Preheat waffle iron.
  2. Whisk together flour, baking powder, soda, and salt in a bowl. In another bowl, mix buttermilk, melted butter, and eggs. Whisk together both mixtures and beat until smooth.
  3. When the waffle iron is hot enough for a bit of oil to sizzle, ladle or pour the batter directly into the center of the lower half until it spreads to within an inch from the edges. Close and cook according to manufacturer’s directions. Do not lift cover during baking. Steam will escape from the sides of the waffle iron, so take care not to get burned. When the steam subsides, the waffle is nearly ready.
  4. When the waffle is done, lift the cover. Loosen waffle with a fork and remove.
  5. Meanwhile, close the waffle iron to reheat quickly. When ready, pour in the batter for the next waffle. Thin the batter as needed with more buttermilk.
Notes
  1. Waffle batters, like pancake batters, are best made half an hour or more before cooking.
Variations
  1. • Self-rising flour may be substituted in equal measure for the flour, omitting baking powder, baking soda, and salt.
  2. • For “sweet” milk waffles, use 1 tablespoon baking powder and substitute milk for the buttermilk.
Adapted from Copyright 2012 "Mastering the Art of Southern Cooking" by Nathalie Dupree and Cynthia Graubart
Adapted from Copyright 2012 "Mastering the Art of Southern Cooking" by Nathalie Dupree and Cynthia Graubart
Cooks Recipes http://recipe.cookswarehouse.com/