I started writing this blog to record my attempts with all things Pinteresting. I’m so glad you’ve stumbled on it!
This morning I found a recipe for gluten-free pumpkin pancakes: http://www.houseofbrinson.com/home/2013/4/18/a-confession-pancakes.html#.UmPxNpm9LCR
I decided to alter it a bit, using coconut oil instead of vegetable oil, pumpkin pie spice instead of the individual spices, and milk instead of almond milk. I added almost a half cup more milk than the recipe requested, and it was still too thick for pancake batter… So I made waffles!
Yesterday, I found a pin for cornbread waffles — I couldn’t wait to try it, and OMG they are amazing!!
I simply followed the recipe directions on the box. My waffle iron took 1/3 recipe per waffle.
I used my regular waffle settings, for a lighter waffle.
Then I topped it with chili and cheese, and Wa-La!! The most amazing five minute dinner.
My dear, sweet husband knows how much I love waffles. And in his sweetness he did something I would not have done… He spent $18.95 on waffle mix.
You see, with my gluten sensitivity, I’ve cut many of my favorite breakfast items out of my life for the sake of feeling better. Pancakes, waffles, coffee cake, toast- all gone.
So, back to the most expensive waffles I’ve ever made. The Ad Hoc brand mix is available over at Williams Sonoma along with several other gluten-free mixes. The ingredient list includes several other flours (rice, tapioca, potato) and sugar, so it’s certainly not Paleo, but I’ll take gluten-free when I can find it!! The recipe calls for milk, butter and eggs added to the mix.
The batter is almost like a quick-bread dough, quite a bit different than traditional waffle batter. I used my preferred waffle iron settings as usual, and found that was just right.
The waffle’s texture was very similar to a “regular” waffle. The flavor was superb- although a dash of cinnamon or a bit of orange zest would be a nice addition. I topped mine with pure maple syrup.
The batter made five waffles, the one I ate plus 4 more in the freezer that I’ll toast up on treat days. As a plus, the box contains 2 packages of mix, so really it wasn’t too outrageously priced ($1.90 a waffle is still cheaper than eating out).
The waffle iron had barely cooled off from the Chocolate Waffle Ice Cream Sandwiches when I decided to try another waffle idea I had recently pinned.
I don’t think this counts as a recipe. Here is what you need:
* waffle iron
* non stick cooking spray
* refrigerator cinnamon rolls
With the waffle iron preheated on my preferred settings for regular waffle-making, and well greased with my coconut oil spray, I placed two of the raw refrigerator cinnamon rolls in the waffle iron, closed and pressed down the cover.
These don’t create steam as they bake, so you’ve got to rely on your waffle iron’s timer. I recommend that you cook one or two cinnamon rolls at a time and check for done-ness to help adjust your cooking time.
Wow! Look at those beauties!
In the meantime, I heated up a Pyrex measuring cup of water in the microwave and then dropped the icing packet from the refrigerator cinnamon roll tube in the hot water to melt. Drizzle the warm icing over the hot cinnamon roll waffles, and Wa-La!!
I also microwaved up some scrambled eggs and breakfast sausage… And breakfast is served!!
Last night we had our wonderful neighbors over for dessert… They were willing participants in the test kitchen. But somehow, with an excited crowd in the kitchen, among the laughing, talking, and anticipation, I managed to forget to take pictures of each step. Luckily this one is relatively self explanatory– I hope my visual learners can make do!
Here’s what you need:
* waffle iron
* Devil’s Food Cake Mix
* Eggs, water, and oil (according to mix requirements)
* cooking spray to grease your waffle iron (I use Coconut Oil Cooking Spray)
* your favorite ice cream (we picked French Vanilla)
Grease and pre-heat your waffle iron. Follow the recipe and mixing instructions on your cake mix box. When the waffle iron is hot, and the cake batter is ready, use the cake batter to make waffles as you normally would. When the waffle iron stops steaming, your chocolate cake waffle is ready. These waffles wont have a typical waffle texture, they are technically cake. Carefully lift the soft waffle from your waffle iron to a waiting plate. Gently tear your waffle to your preferred serving size, top with ice cream, fold the waffle over the ice cream, and enjoy!
One cake mix made six 8″ round waffles, with half a waffle per serving, this easily fed our group with waffles left over!
We happen to make our own toaster waffles instead of buying Eggo’s, so all the extra half waffles went into a gallon size freezer bag and are safely stowed in the freezer to be enjoyed at another date. Making our own freezer waffles saves money, and has encouraged us to be more adventurous waffle makers! A typical waffle recipe yields more waffles than my family can eat on a Saturday morning– the leftovers once went straight into the trash! Now we like to add sprinkles or mini chocolate chips to the remaining batter, make ’em and freeze ’em! And I feel like the coolest-mom-ever when I can give my kids homemade waffles for breakfast before school, by popping a few frozen leftover waffles into the toaster!