CHERRY CHIP WAFFLES WITH CHERRY SYRUP
While on a recent trip to Door County, Wisconsin, for a family reunion, I created this yummy recipe using some freshly picked cherries. It was a hit with all ages and everyone was asking for more. -Heather Karow, Burnett, Wisconsin
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat waffle maker. In a small saucepan, cook and stir sugar and 1/2 cup water over medium heat until sugar is dissolved. Add cherries; cook and stir until cherries are tender, 3-5 minutes. Mix cornstarch and remaining 2 tablespoons water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove and keep warm., In a large bowl, whisk flour, baking powder, cinnamon and baking soda. In another bowl, whisk buttermilk, eggs, oil and extract until blended. Add to dry ingredients; stir just until moistened. Stir in cherries and chocolate chips. Bake waffles according to manufacturer's directions until golden brown. Serve with syrup and, if desired, additional chocolate chips., Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight container. Freeze cherry syrup in a freezer container. To use, partially thaw cherry syrup in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high until heated through, 30-60 seconds.
Nutrition Facts : Calories 428 calories, Fat 19g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 432mg sodium, Carbohydrate 59g carbohydrate (33g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE CHIP WAFFLES
Provided by Food Network Kitchen
Time 50m
Yield about 6 waffles
Number Of Ingredients 11
Steps:
- Preheat a waffle iron to medium-high.
- Whisk the flour, baking powder, and salt in a large bowl.
- Separate the 2 eggs and put all the whites in a large bowl.
- In a large liquid measuring cup or medium bowl, whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
- Whip the egg whites with a hand-held electric mixer or whisk, until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.
- Brush the inside surface of the iron with butter. Pour in enough batter to barely fill each hole of the waffle iron; the amount will vary depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Close and cook until crisp and the waffle iron stops steaming, about 5 minutes. Serve as the waffles come off the iron or transfer to a rack set on a pan in preheated 200 degree F oven to keep warm. Repeat with the remaining batter.
- (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
- Serve the waffles with syrup, jam, fresh fruit, or yogurt. Or turn into a dessert with a scoop of ice cream.
CHERRY-CHOCOLATE LOAF
I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.
Provided by Chef John
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
- Whisk flour, salt, baking powder, and baking soda together in a bowl.
- Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
- Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
- Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
- Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
- While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
- Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 45.3 g, Cholesterol 52.6 mg, Fat 14.5 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 272.3 mg, Sugar 23.3 g
BITTERSWEET CHOCOLATE WAFFLES WITH CHOCOLATE CHIP ICE CREAM
Provided by Karen Barker
Categories Chocolate Dessert Bake Kid-Friendly Summer Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Sift first 5 ingredients into large bowl. Mix in sugar. Stir chocolate and butter in heavy small saucepan over medium-low heat until melted. Pour into medium bowl. Whisk in eggs, then milk, kirsch and vanilla. Make well in center of dry ingredients. Gradually whisk in milk mixture.
- Following manufacturer's instructions, make waffles with batter (waffles will be somewhat soft when removed from pan). Cool waffles. (Can be made 1 day ahead. Store chilled in airtight container.)
- Preheat oven to 350°F. Cut waffles into large triangles. Place on baking sheet. Bake waffles until beginning to crisp around edges, about 5 minutes.
- Stack waffle triangles alternately with scoops of ice cream on each plate. Drizzle chocolate sauce and Cherry Compote over.
CHOCOLATE CHIP WAFFLES
I used my Belgian waffle machine for these, although you can use any type of waffle iron as these are not true Belgian style waffles. These were so good and did not last long at all. This recipe makes about 6 full round waffles, which can be broken into 4 smaller waffles each (I used 2 of those smaller pieces as a serving suggestion). The Zaar computer requires that I enter a cook time, but the time will vary based on each individual machine - I guess at about 7 minutes per waffle, but please test one out on your machine first for more accurate timing.
Provided by HeatherFeather
Categories Breakfast
Time 17m
Yield 6 full round waffles, 12-24 serving(s)
Number Of Ingredients 9
Steps:
- Heat a waffle iron according to your manufacturer's instructions. Be sure to grease it well; again - according to the instructions.
- Mix the dry ingredients together with a whisk, stirring in the chocolate chips last.
- Add in the milk, then the slightly cooled melted butter.
- Add the eggs and stir, just enough to combine - there might be a few lumps in the batter; you just don't want any dry patches or big lumps.
- Pour the amount of batter specified for your waffle iron onto the preheated waffle iron and cook according to your instructions or until the steaming stops.
- For softer waffles, cook less time, for crispy waffles, cook longer.
- In general, if the steaming has dramatically slowed down and you can easily open the waffle iron to remove the waffle without it sticking, it is most likely done.
- Serve as is or with butter or powdered sugar or syrup - whatever you prefer.
Nutrition Facts : Calories 220.6, Fat 11, SaturatedFat 6.4, Cholesterol 47.3, Sodium 218.1, Carbohydrate 27.6, Fiber 1.4, Sugar 10.1, Protein 5
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