waffles

Raspberry Belgian Waffles

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Raspberry Belgian Waffles. Here is one food that grants permission to for any meal, day or night. It can be dressed up with fresh fruit in season, sweet and salty French butter, plus a drizzle of warm maple syrup. The “deep pockets” of a Belgian waffle are designed to hold extra toppings. Perhaps you might fill them with natural fruit jam, toasted pecans, or whipped cream. What a sweet and versatile crowd-pleaser. 

RASPBERRY BELGIAN WAFFLES 

Ingredients: 

2 eggs

2 cups flour 

1 3/4 cups milk 

1/2 cup vegetable oil 

1 tablespoon sugar 

4 teaspoons baking powder 

1/2 teaspoon sea salt 

1/2 teaspoon vanilla extract 

Fresh raspberries, for garnish 

Instructions: 

Preheat the waffle maker. Wash the fresh raspberries; set aside. In a large bowl, combine eggs, flour, milk, vegetable oil, sugar, baking powder, sea salt, and vanilla extract. Mix well until the batter is smooth. Using a pastry brush, apply a thin layer of vegetable oil onto the preheated waffle maker. Slowly pour the batter onto the waffle maker. Close the lid and cook for five minutes, or until golden brown. Transfer waffle to a plate. Repeat until all the batter is used. Serve waffles with maple syrup, butter, and fresh raspberries. Enjoy! 

Belgian Waffles

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Belgian Waffles!  Call me crazy, or call me lazy, but truth be told sometimes you need to take a shortcut in preparing a meal. Just because you’re short on time doesn’t mean you have to sacrifice taste. Here’s a perfect example: Belgian Waffles made from starter pancake mix in a box. Add a few extras like pure vanilla and fresh fruit to turn an ordinary waffle into a spectacular one. Make a batch for breakfast, brunch, or dinner. Let the cheers begin!

BELGIAN WAFFLES

Ingredients:

2 cups Log Cabin All Natural Pancake Mix

4 tablespoons oil

2 eggs

1 1/3 cups milk

1 tablespoon vanilla extract 

Instructions:

Preheat waffle iron. Combine pancake mix, oil, eggs, milk, and vanilla in a blender. Blend 30 seconds until lumps are removed. Let batter rest for a few minutes. Grease waffle iron if necessary. Pour batter by scant cupfuls onto center of hot waffle iron. Bake 3-5 minutes or until steaming slows and waffle is golden brown. Carefully remove. Serving suggestions: Fresh fruit, melted butter, dark amber maple syrup, pecans, whipped cream, and a side of bacon. 

Waffle Spicy Chicken Bites

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Waffle Spicy Chicken Bites! Anyone who is a fan of sweet and salty food combos can surely appreciate this popular appetizer for your next gathering. The crispy baked (or air-fried) chicken delivers a satisfying crunch, immediately followed by a sweet, fluffy waffle drizzled with sea salt butter and hot honey syrup. The kick of jalapeño appeals to the savory aspect for that devilish tickle at the back of your throat. Are you feeling tempted? I know I am. 

WAFFLE SPICY CHICKEN BITES

Ingredients: 

20 frozen crispy chicken pieces or nuggets 

1/4 cup hot honey

1 teaspoon hot sauce

1/2 teaspoon red pepper flakes 

5 frozen waffles 

2-3 tablespoons butter 

1/4 cup pickled jalapeño peppers, sliced 

Instructions: 

Preheat oven according to package directions for the crispy chicken. Bake as listed on the box. Set aside when finished. As the chicken bakes, make the hot honey syrup. In a small bowl, combine hot honey, hot sauce, and red pepper flakes. Stir well. Set aside. Toast the waffles, slather in butter, and cut each waffle into bite size pieces. Arrange the waffles on a serving platter. Place one piece of chicken on each waffle piece. Arrange one jalapeño slice on top and skewer with a wooden pick. Drizzle with hot honey mixture and serve immediately. 

Wonderful Waffles

What’s Cooking in Gail’s Kitchen? Simple Sensations: Wonderful Waffles! This is perfect for that weekend brunch when it’s fun to plan things a little different. Add fruit and nuts, sausage or bacon, but top it off with real maple syrup. Then serve with mimosas on the side and you’ll be smiling all day long!

WONDERFUL WAFFLES

Ingredients:

2 cups flour

3/4 cup sugar

3 1/2 teaspoons baking powder 

1/2 teaspoon sea salt

1 1/2 cups milk

1 cup butter, melted 

2 eggs, separated 

1 teaspoon vanilla

Instructions:

Preheat waffle iron. In a bowl, combine flour, sugar, salt, and baking powder. In a second bowl, lightly beat egg yolks. Add milk, butter, and vanilla. Mix well. Stir into dry ingredients until moistened. Beat egg whites until stiff peaks form. Gently fold into batter. Spray the waffle iron with nonstick spray. Pour enough batter to just cover the waffle grid. Bake waffles until crisp on the outside, yet light and fluffy on the inside, about 2 to 3 minutes. They will appear golden brown. Sprinkle with powdered sugar and warm syrup. Serve immediately. 

Naked Belgian Waffles

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Naked Belgian Waffles! Doesn’t this sound sinfully decadent? Imagine fluffy discs of indented lattice, with slightly crisp edges, exuding a seductive vanilla essence. The deep indentations of golden batter cake are perfect vessels for whatever your heart desires. Might it be rich, creamy butter or hand-tapped pure maple syrup? What about toasted pecan halves and powdered sugar? Or perhaps even a smearing of hazelnut spread with fresh red raspberries. Whatever your craving, do yourself a favor. Make a double batch of waffles to store in the freezer. Then pop one in the toaster for a great way to start the day. Romance is in the air.

NAKED BELGIAN WAFFLES

Ingredients:

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs, room temperature

2 cups buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

Instructions:

Combine flour, baking powder, baking soda, and sea salt in a large bowl. Set aside. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract. Slowly add liquid mixture to dry ingredients. Stir just until moistened. Batter will be slightly lumpy. Do not over-mix. Spray waffle iron with nonstick oil. Pour 3/4 cup of batter into preheated waffle iron. Close lid. Do not open until golden brown. Repeat until batter is gone. Serve warm with softened butter, maple syrup, pecan halves, powdered sugar, or fruit toppings.

Yogurt-Dipped Waffles

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Yogurt-Dipped Waffles! How many of you were told, as a child, not to play with your food? I know I was, especially when I was supposed to clean my plate of something I didn’t want to eat. But that’s a lot different than finger food. Now you are allowed to take slightly toasted waffles and dip them in flavored yogurt. Since my tastes change from day to day, I prefer to add flavors to Greek yogurt, but you may certainly purchase flavored yogurts to save time. In addition, I make extra waffles on the weekend to serve during the week. If you have toaster waffles on hand, you’re in good shape.

YOGURT-DIPPED WAFFLES

Ingredients:

1/2 cup Greek yogurt

1 teaspoon coconut syrup

2-3 prepared waffles, separated into wedges

Fresh strawberries, sliced

Fresh blueberries

Fresh black raspberries

Nutmeg, for sprinkling

Fresh mint leaves, for garnish

Powdered sugar, for garnish

Instructions:

Combine Greek yogurt and coconut syrup. Mix well. Set aside. Using a toaster on low setting, warm waffle wedges. Remove waffles to a plate. In a bowl, combine strawberries, blueberries, and black raspberries. Gently toss. To serve, dip waffle wedges into Greek yogurt. Spoon fresh fruit over yogurt. Sprinkle with nutmeg and powdered sugar. Garnish with mint leaves. Enjoy!

Frangelico Fudge Topping

What’s Cooking in Gail’s Kitchen? The Next Step: Frangelico Fudge Topping! It may have been awhile, but the smooth taste of Frangelico Italian liqueur is not forgotten. Need I remind you it has the same hints of chocolate and toasted hazelnut you practically eat out of a jar? Think Nutella, silly. If it were a cocktail, it would go by this name, with an added punch of alcohol. And since we’re talking dessert, let’s move on to this amazing fudge topping that works on anything from ice cream to waffles. Now I’ve got your attention.

FRANGELICO FUDGE TOPPING

Ingredients:

1 cup butter

1/3 cup cocoa powder

3 cups sugar

12-ounces evaporated milk

1 teaspoon vanilla extract

2 tablespoons Frangelico liqueur

Instructions:

Combine butter, cocoa powder, sugar, and evaporated milk in a saucepan over medium heat. Bring to a boil, stirring occasionally. Boil for 7 minutes. Remove from heat. Add vanilla extract and Frangelico liqueur. Stir well. Serve immediately over desserts or waffles. Transfer to a jar and store in the refrigerator.

Naked Belgian Waffles

What’s Cooking in Gail’s Kitchen? After the Holidays: Naked Belgian Waffles! Doesn’t this sound sinfully decadent? Imagine fluffy discs of indented lattice, with slightly crisp edges, exuding a seductive vanilla essence. The deep indentations of golden batter cake are perfect vessels for whatever your heart desires. Might it be rich, creamy butter or hand-tapped pure maple syrup? What about toasted pecan halves and powdered sugar? Or perhaps even a smearing of hazelnut spread with fresh red raspberries. Whatever your craving, do yourself a favor. Make a double batch of waffles to store in the freezer. Then pop one in the toaster for a great way to start the day. Romance is in the air.

NAKED BELGIAN WAFFLES

Ingredients:

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs, room temperature

2 cups buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

Instructions:

Combine flour, baking powder, baking soda, and sea salt in a large bowl. Set aside. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract. Slowly add liquid mixture to dry ingredients. Stir just until moistened. Batter will be slightly lumpy. Do not over-mix. Spray waffle iron with nonstick oil. Pour 3/4 cup of batter into preheated waffle iron. Close lid. Do not open until golden brown. Repeat until batter is gone. Serve warm with softened butter, maple syrup, pecan halves, powdered sugar, or fruit toppings.

Yogurt-Dipped Waffles

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Yogurt-Dipped Waffles! How many of you were told, as a child, not to play with your food? I know I was, especially when I was supposed to clean my plate of something I didn’t want to eat. But that’s a lot different than finger food. Now you are allowed to take slightly toasted waffles and dip them in flavored yogurt. Since my tastes change from day to day, I prefer to add flavors to Greek yogurt, but you may certainly purchase flavored yogurts to save time. In addition, I make extra waffles on the weekend to serve during the week. If you have toaster waffles on hand, you’re in good shape.

YOGURT-DIPPED WAFFLES

Ingredients:

1/2 cup Greek yogurt

1 teaspoon coconut syrup

2-3 prepared waffles, separated into wedges

Fresh strawberries, sliced

Fresh blueberries

Fresh black raspberries

Nutmeg, for sprinkling

Fresh mint leaves, for garnish

Powdered sugar, for garnish

Instructions:

Combine Greek yogurt and coconut syrup. Mix well. Set aside. Using a toaster on low setting, warm waffle wedges. Remove waffles to a plate. In a bowl, combine strawberries, blueberries, and black raspberries. Gently toss. To serve, dip waffle wedges into Greek yogurt. Spoon fresh fruit over yogurt. Sprinkle with nutmeg and powdered sugar. Garnish with mint leaves. Enjoy!