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Posts Tagged ‘waffles’

by Sarah Steimer

Gluten-free oat waffles

These waffles were honestly better than many gluten-full waffles I’ve eaten. They’re going straight to the top of my, “Hey, still a splurge but not too bad for you in the long run” list.

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by Sarah Steimer

Using beets instead of food coloring will yield a more deep red-brown color, versus a bold red color from food dye. Even though the color isn't as pronounced, I still prefer the natural route.

Using beets instead of food coloring will yield a more deep red-brown color, versus a bolder red color from food dye. Even though the color isn’t as pronounced, I still prefer the natural route. I topped my waffles with just a dusting of powdered sugar for the photo, but these would be great with syrup, a berry compote and/or some dark chocolate shavings.

  • 2 medium-sized beets
  • 1 cup whole wheat flour OR wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon cinnamon
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups milk (I used skim)
  • 1 teaspoon vinegar
  • 6 tablespoons unsalted butter, melted and cooled
  • 4 eggs, yolks and white separated
  • 1 teaspoon vanilla extract

    I made these waffles yesterday and am freezing them until Valentine's Day. I certainly don't have the time to make waffles for breakfast during the weekday, so I'll just pop these in the toaster come Thursday.

    I made these waffles yesterday and am freezing them until Valentine’s Day. I certainly don’t have the time to make waffles for breakfast during the weekday, so I’ll just pop these in the toaster when I have a moment Thursday morning.

Rinse the beets and cut off their tops and bottoms where the stems and root tails begin. Boil in a small pot over medium heat for about 30 minutes, or until the beets can be easily pierced with a knife. Let the beets cool until you can touch them easily. Using gloves (beets can be messy), peel the skins off the beets, which should come off very easily. Cut the beets into about1/2-inch cubes (does not need to be exact) and add to a blender with a few teaspoons of water. Puree until smooth, adding more water if necessary. Measure out 1/2 cup of the puree and store whatever is left.

In a medium bowl, whisk together the flours, sugar, cocoa powder, baking powder, baking soda and salt.

In a large bowl, combine the milk and vinegar. Let sit for about 5 minutes. Whisk in the beet puree, butter, egg yolks and vanilla. Add the dry ingredients into the wet ingredients and mix until just combined — so pink!

Pink is far from my favorite color, but this natural rosy color was really cool. Too bad the waffles don't stay this tone once the batter is cooked.

Pink is far from my favorite color, but this natural deep rose tone was really beautiful. Too bad the waffles don’t remain this shade once the batter is cooked.

In a small bowl (last bowl, I promise), beat the egg whites until stiff peaks appear. Using a spatula, gently fold the egg whites into the batter.

Bake according to your wafflemaker’s directions. If your machine has a temperature option, set to medium-high.

Makes about 12 Belgium waffles.

Recipe adapted from: Daily Nibbles

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by Sarah Steimer

My parents gave me a waffle maker for Christmas. Instead of blasting into a fancy recipe, I wanted to get used to the machine with something simple. These were the perfect choice.

My parents gave me a waffle maker for Christmas. Instead of blasting into a fancy recipe, I wanted to get used to the machine with something simple. This was the perfect choice.

  • 1 cup all-purpose flour
  • 1 cup wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (I used skim)
  • 1/3 cup vegetable or canola oil
  • 2 eggs, separated

    I topped my waffles with real maple syrup and blueberries I froze from the farmer's market over the summer.

    I topped my waffles with real maple syrup and blueberries I froze from the farmer’s market over the summer.

Whisk together the flours, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, oil and two egg yolks.

Beat the egg whites in a small bowl until stiff peaks appear. The easiest way to do this is with an electric beater, but feel free to test your arm strength like I did.

Add the milk mixture to the dry ingredients and whisk until just smooth — make sure not to mix too long or the waffles will be tough. Using a spatula, gently fold the egg whites into the batter. Let the mixture sit for 10 minutes.

Heat the waffle maker. If there is a temperature option, set at medium-high. Cook the waffles according to the waffle maker instructions. Place on a cooling rack too crisp up a little more before serving.

And remember — always warm up your syrup! I swear, it tastes 100-times better than room-temperature syrup.

Makes 4 Belgium waffles or 18 regular waffles.

Recipe adapted from: The Cooking Actress

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by Caitlin Saniga

I tried the deluxe waffle with strawberries, and Eddie tried the kiwi version. Next time I go, I might pick up a couple of the frozen Liege waffles to go, which sell for $2 apiece.

Cast Iron Waffles also has waffle specials. On the day we went, they were serving a savory waffle with bacon and a sweet waffle with a variety of berries and cream.

I visited: Cast Iron Waffles, a coffee and waffles shop with indoor and outdoor seating

I tried: Liege waffles deluxe with Nutella, fruit and whipped cream

Why it stood out: Cast Iron Waffles serves brioche-style waffles made in a cast-iron waffle press. The waffles are made with what a server described as a “dough,” rather than a batter, studded with Belgian pearl sugar that crisps and caramelizes when the dough cooks in the press. I chose a deluxe waffle because it comes with a drizzle of warm Nutella, a choice of two seasonal fruits (The options on the day I went were strawberries, kiwi and bananas.) and a pile of homemade whipped cream. The waffle was dense and smelled like vanilla, and the portion was perfect for breakfast or a snack,even though the dough didn’t fill out an entire square.

It cost: $4.25

How cute is this place?

Find out more:
9604 Longstone Lane, Charlotte, NC 28277
704-469-1971
www.castironwaffles.com

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried.
Cast Iron Waffles on Urbanspoon

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