A Familiar Theme Gets A New Twist!
And what’s the familiar theme? Making light and fluffy waffles in a waffle maker. Can this timeless appliance really be given a new twist? Oh yes it can! How about:
By now we all know about cooking hash browns in a waffle maker. Who knew it would be so easy to come up with those perfectly crispy spuds we love from our local diner? The folks at www.seriouseats.com says the trick to getting the crispness you want, though, is to be sure to squeeze as much liquid as you can from the potato shreds before cooking. And the Pioneer Woman likes to add a sprinkling of shredded cheese to her potatoes before placing them in the waffle maker. Why not?
Making grilled cheese sandwiches in a waffle iron is quicker than standing over the stove waiting for bread to brown. And this delicious approach adds a tomato soup flavor as well, thanks to the addition of tomato slices!
You’ll need sliced Roma tomatoes, chopped fresh basil, extra virgin olive oil, bread, melted butter, and of course, cheese of your choice. You start by slow-roasting basil-sprinkled, and oil-drizzled tomato slices in a 300 degree oven for about an hour. Set the wrinkled and roasted tomatoes aside to cool. (And by the way, these can be prepared a day in advance and refrigerated.)
When ready to serve, preheat your waffle iron to medium-high. Brush one side of a slice of bread with melted butter. On clean work surface, lay this dry side up. On it place 2 prepared tomato slices and 2 or 3 slices of cheese and top with remaining bread slice; brush it with melted butter.
Gently close the iron’s lid (without pressing down). Cook until cheese is melted and sandwiches are golden-brown, approximately 6 to 10 minutes. Serve immediately.
Brownie-baking time is cut in half when baking them on a waffle iron. And another plus: There’s no cooling time. These are amazing with ice cream and your favorite toppings. Make plenty so you’ll have enough for seconds. (Note: These turn out best using a Belgian waffle maker, but heck—you’re working with chocolate, they’ll be delicious no matter what!)
Preheat oven to 200°F (to keep cooked waffles warm as you go). Then whip up your favorite brownie recipe and preheat your waffle iron to medium-high heat. Lightly brush butter over the top and bottom of the waffle iron and fill one side of the iron about 3/4 full (some waffle iron should still be showing). Close the lid gently and cook until waffles are cooked through and slightly crispy around the edges, 4 to 6 minutes. Keep cooked waffles warm in preheated oven while you make remaining waffles.
And here’s the best part. These are marvelous warm or cold. Either way, they’re scrumptious with your favorite toppings: ice cream and hot fudge sauce or chocolate and caramel syrup, sliced strawberries, fresh raspberries, crushed peppermint sticks and whipped cream…this decadent list can go on. (TIME SAVING TIP: They can be frozen for up to 1 month. To reheat, use a toaster oven set at 300°F; waffles should be crisp and warmed through.)
Lastly, here’s a doozey of a time-saving idea. There’s no oven, baking pans, or cooling required. And these tender cakes provide extra surface area for more cream cheese frosting!
CREAM CHEESE FROSTING
4 ounces cream cheese room temperature
2 tablespoons unsalted butter room temperature
1/2 cup powdered sugar
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon vanilla extract
1 pinch salt
CARROT CAKE
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon plus more for dusting
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/3 cup melted butter plus more for brushing waffle iron
1/4 cup milk
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
2 large eggs room temperature
1/4 cup unsweetened, shredded coconut
1 cup shredded carrots (2 medium carrots)
1 cup finely chopped pecans plus more for garnish
Directions:
Add Recipe to Cook'n
- Waffled hash browns
- Waffled grilled cheese and tomato sandwiches
- Waffled brownie sundae
- Waffled carrot cake
By now we all know about cooking hash browns in a waffle maker. Who knew it would be so easy to come up with those perfectly crispy spuds we love from our local diner? The folks at www.seriouseats.com says the trick to getting the crispness you want, though, is to be sure to squeeze as much liquid as you can from the potato shreds before cooking. And the Pioneer Woman likes to add a sprinkling of shredded cheese to her potatoes before placing them in the waffle maker. Why not?
Making grilled cheese sandwiches in a waffle iron is quicker than standing over the stove waiting for bread to brown. And this delicious approach adds a tomato soup flavor as well, thanks to the addition of tomato slices!
You’ll need sliced Roma tomatoes, chopped fresh basil, extra virgin olive oil, bread, melted butter, and of course, cheese of your choice. You start by slow-roasting basil-sprinkled, and oil-drizzled tomato slices in a 300 degree oven for about an hour. Set the wrinkled and roasted tomatoes aside to cool. (And by the way, these can be prepared a day in advance and refrigerated.)
When ready to serve, preheat your waffle iron to medium-high. Brush one side of a slice of bread with melted butter. On clean work surface, lay this dry side up. On it place 2 prepared tomato slices and 2 or 3 slices of cheese and top with remaining bread slice; brush it with melted butter.
Gently close the iron’s lid (without pressing down). Cook until cheese is melted and sandwiches are golden-brown, approximately 6 to 10 minutes. Serve immediately.
Brownie-baking time is cut in half when baking them on a waffle iron. And another plus: There’s no cooling time. These are amazing with ice cream and your favorite toppings. Make plenty so you’ll have enough for seconds. (Note: These turn out best using a Belgian waffle maker, but heck—you’re working with chocolate, they’ll be delicious no matter what!)
Preheat oven to 200°F (to keep cooked waffles warm as you go). Then whip up your favorite brownie recipe and preheat your waffle iron to medium-high heat. Lightly brush butter over the top and bottom of the waffle iron and fill one side of the iron about 3/4 full (some waffle iron should still be showing). Close the lid gently and cook until waffles are cooked through and slightly crispy around the edges, 4 to 6 minutes. Keep cooked waffles warm in preheated oven while you make remaining waffles.
And here’s the best part. These are marvelous warm or cold. Either way, they’re scrumptious with your favorite toppings: ice cream and hot fudge sauce or chocolate and caramel syrup, sliced strawberries, fresh raspberries, crushed peppermint sticks and whipped cream…this decadent list can go on. (TIME SAVING TIP: They can be frozen for up to 1 month. To reheat, use a toaster oven set at 300°F; waffles should be crisp and warmed through.)
Lastly, here’s a doozey of a time-saving idea. There’s no oven, baking pans, or cooling required. And these tender cakes provide extra surface area for more cream cheese frosting!
Waffled Carrot Cake
Serving size: 4
Calories per serving: 790
Ingredients:
Calories per serving: 790
CREAM CHEESE FROSTING
4 ounces cream cheese room temperature
2 tablespoons unsalted butter room temperature
1/2 cup powdered sugar
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon vanilla extract
1 pinch salt
CARROT CAKE
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon plus more for dusting
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/3 cup melted butter plus more for brushing waffle iron
1/4 cup milk
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
2 large eggs room temperature
1/4 cup unsweetened, shredded coconut
1 cup shredded carrots (2 medium carrots)
1 cup finely chopped pecans plus more for garnish
Directions:
Preheat oven to 350°F. Toast pecans on baking sheet for 8 to 10 minutes. Let cool then finely chop 1/2 cup in food processor (don’t grind them). Roughly chop remaining nuts.
For frosting: In small bowl, combine cream cheese and butter until smooth. Add sugar, lemon juice, vanilla, and salt; beat until blended well and smooth. Set aside.
For cake: Turn oven down to 200°F. Preheat waffle iron to medium-high. In large bowl, whisk together the finely chopped pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt. In another bowl, whisk oil, milk, lemon zest, vanilla, and eggs. Stir in coconut and carrots. Fold carrot-egg mixture into flour mixture until just combined (there will be a few lumps).
Lightly brush the top and bottom of waffle iron with butter. Fill one side of waffle iron about 3/4 full (some waffle iron should still be showing). Close lid gently and cook until waffle is golden brown and slightly crisp, about 4 to 6 minutes. Keep cooked waffles warm in oven while preparing remaining waffles.
To serve: Spread each waffle with cream cheese frosting and sprinkle with remaining chopped pecans. Dust lightly with cinnamon. (TIME SAVING TIP: These waffles can be frozen in zippered plastic freezer bags for up to 1 month. Reheat using a toaster oven set at 300°F; waffles should be crisp and warmed through.)
For frosting: In small bowl, combine cream cheese and butter until smooth. Add sugar, lemon juice, vanilla, and salt; beat until blended well and smooth. Set aside.
For cake: Turn oven down to 200°F. Preheat waffle iron to medium-high. In large bowl, whisk together the finely chopped pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt. In another bowl, whisk oil, milk, lemon zest, vanilla, and eggs. Stir in coconut and carrots. Fold carrot-egg mixture into flour mixture until just combined (there will be a few lumps).
Lightly brush the top and bottom of waffle iron with butter. Fill one side of waffle iron about 3/4 full (some waffle iron should still be showing). Close lid gently and cook until waffle is golden brown and slightly crisp, about 4 to 6 minutes. Keep cooked waffles warm in oven while preparing remaining waffles.
To serve: Spread each waffle with cream cheese frosting and sprinkle with remaining chopped pecans. Dust lightly with cinnamon. (TIME SAVING TIP: These waffles can be frozen in zippered plastic freezer bags for up to 1 month. Reheat using a toaster oven set at 300°F; waffles should be crisp and warmed through.)
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.myrecipes.com
- www.eatplant-based.com
- www.mayfoodandfamily.com
- www.aspicyperspective.com
- www.karissasvegankitchen.com
Alice Osborne
DVO Newsletter Contributor since 2006
Email the author! alice@dvo.com
