Sunnys Rainbow And Tie Dye Waffles Recipes

Steps:

• Preheat the oven to 225 degrees F.
• In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.
• In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup.

Steps:

• Preheat a round waffle maker. Preheat the oven to 250 degrees F. Place a baking sheet fitted with a rack in the oven.
• Make the batter according to the waffle mix package instructions. Separate the batter evenly among 6 bowls. Dye one bowl of batter with the red gel food coloring until you reach the desired shade. Repeat with each bowl of batter with the orange, yellow, green, blue and purple gel food coloring until you reach the desired shade and you have a separate bowl of each color.
• To make rainbow pancakes: Transfer each color of batter to a separate piping bag or ziptop bag. When the waffle maker is hot, spray it with nonstick spray. Pipe a circle of each color batter, working from the outside to the center, starting with the red, followed by the orange, yellow, green, blue and finishing with the purple in the center (like a bullseye). Cook to desired crispness, about 3 minutes. Transfer the waffles to the baking sheet in the oven to keep warm. Repeat with the remaining batter.
• To plate, cut each waffle in half to make half circles and transfer each half to a plate. Add whipped cream to the flat bottom of the waffle halves to look like clouds. Add your favorite rainbow sprinkles or rainbow rice cereal for more color. Drizzle with maple syrup, if using. Serve immediately with butter, if desired.
• To make tie-dye waffles: Separate the batter evenly among 4 to 6 bowls, one bowl for each desired color. Dye each bowl of batter one color by adding 3 to 4 drops of food coloring until you reach the desired shade.
• Transfer each color of batter to a liquid measuring cup for easy pouring. Make tie-dye designs by adding the batter to the waffle maker in a random pattern of your choosing. Cook to desired crispness, about 3 minutes. Transfer the waffles to the baking sheet in the oven to keep warm. Repeat with the remaining batter.
• Plate each waffle and serve with maple syrup and butter if desired. Serve immediately.

Steps:

• For the chicken: In a large bowl, whisk the buttermilk, gochujang and 1 teaspoon each salt and pepper. Pour into a resealable plastic bag and add the chicken. Seal and massage the bag to coat the chicken; refrigerate overnight or for at least 4 hours.
• In a large bowl, mix the flour, cornstarch, a pinch of salt and a few grinds of pepper. Remove the marinated chicken from the bag and shake off the excess marinade. Drop all of the chicken into the flour mixture and toss to coat. Let rest, refrigerated, for 1 hour. Toss again, then rest for 30 minutes in the refrigerator, followed by 30 minutes at room temperature.
• In a cast-iron pan or deep fryer, add about 2 inches peanut oil and heat to 375 degrees F. Toss the chicken one last time, then shake off the excess flour. In batches, add the chicken gently to the oil and fry until cooked through and the juices run clear, 12 to 16 minutes. Remove to a paper towel-lined plate and sprinkle with a pinch of salt. Repeat with the remaining chicken.
• For the waffles: Preheat the oven to 200 degrees F.
• In a large bowl, sift together the flour and baking powder. Add the salt and 2 tablespoons of the sugar. In a medium bowl, whisk the egg yolks until smooth, then add the milk, vegetable oil and almond extract. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter with a wooden spoon until just combined. Be careful not to overmix. In a large bowl, whisk the egg whites until foamy. Add the remaining 2 tablespoons sugar and beat until soft peaks form. Gently fold the whites into the batter.
• Preheat a waffle iron according to the manufacturer's instructions. Lightly coat the top and bottom of the iron with cooking spray.
• Pour about 1/2 cup to 2/3 cup batter into the waffle iron. Cook until golden brown, about 5 minutes depending on the manufacturer's instructions. Transfer to a serving platter and keep warm in the oven. Repeat with the remaining batter. Serve the waffles warm with the fried chicken and maple syrup.

Steps:

• For the chocolate cake numbers: Preheat the oven to 350 degrees F. Line a 13-by-5-inch loaf pan with a strip of aluminum foil. Spray the pan with nonstick cooking spray. Combine the dark chocolate cake mix, chocolate pudding mix, milk, sour cream, oil and eggs in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour the cake batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 52 to 58 minutes. Cool the cake in the pan for 10 minutes, then remove and set on a cooling rack to cool completely. Cut the domed top off the cake and about 1/4 inch off each end. Slice the cake into 13 equal slices. Freeze slices for 1 hour. Remove the cake from the freezer, set on a cutting board, and cut using small 1 3/4-inch number cookie cutters. To remove the cake from the cookie cutters, use a wood dowel to gently push the pieces out. To make a Sweet 16 cake, cut a 1 and 6 out of each cake slice. Line a baking sheet or cutting board with a nonstick silicone mat, nonstick foil or parchment paper. Set the cake numbers on top, cover, and freeze for at least one hour. For the tie-dye cake: Once the cake numbers are frozen, make the colorful cake batter. Preheat the oven to 350 degrees F. Line a 13-by-5-inch loaf pan with a strip of aluminum foil. Spray the pan with nonstick cooking spray. Combine the white cake mix, white chocolate pudding mix, milk, sour cream, oil and egg whites in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Equally divide the batter among 7 bowls. Color one bowl purple, one royal blue, one sky blue, one green, one yellow, one orange and one red using the food coloring. Pour each colored batter into a disposable pastry bag or large resealable plastic bag. Snip the tip off each bag. Pipe squiggles of purple batter into the bottom of the prepared pan, leaving room for other colors in between the squiggles. Pipe another color on top, then another and another. Pipe all 7 colors on the bottom of the pan in a thin layer. Remove the cake numbers from the freezer. If any of the numbers have holes in them, pipe in 2 different batter colors, filling the hole two-thirds full. Pipe a very thin amount of batter up against one short side of the loaf pan. Press the cake numbers up against the batter. Press another cake number up against the first number and continue adding cake numbers until you have a row of them going down the length of the entire pan. If using more than 1 number, pipe squiggles of colored batter in between the numbers, alternating colors as you go. Pipe squiggles of colored batter around the outside of the numbers, alternating colors as you go. Pipe squiggles of colored batter on top of the numbers, alternating colors as you go. Smooth out the top of the cake. Do not swirl the colored batter in the pan. Tap the pan on the counter 5 times to help remove big air bubbles. Bake the cake until the top is deep brown and a long toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Cool the cake in the pan for 10 minutes, then remove and set on a cooling rack to cool completely. Cut the domed top off the cake and about 1/4 inch off each end. Trim off a thin layer from each long side of the cake. Optionally, freeze the cake until firm. Set the cake on a cake board that is cut 1/4 inch larger than the loaf on all 4 sides. Mark one end of the cake board. Set the cake so the numbers face forward on the marked end of the cake board. For the frosting: Beat the confectioners' sugar, shortening, whipping cream, vanilla and marshmallow creme until light and fluffy. Frost the cake.
• For the rainbow-colored glaze: Combine the finely chopped candy melts, whipping cream and corn syrup in a microwave-safe bowl. Heat on high in 15 second increments, stirring after each, until melted. Evenly divide the glaze among 6 small bowls. Color one purple, one royal blue, one sky blue, one green, one yellow, one orange and one red. Allow the glaze to thicken slightly. Create a melting rainbow by pouring colored glaze down the side of the cake, starting with the purple, then royal blue, sky blue, green, yellow, orange and red. Set the cake on a serving dish so you know which end has the numbers facing forward. Cut into the cake and reveal the surprise hiding inside.

Steps:

• For the flour: Add the flour, cornstarch, cayenne, a pinch of salt and a few grinds of black pepper to a shallow dish. Mix to distribute ingredients evenly.
• For the egg wash: Add the eggs, hot sauce, a pinch of salt and a few grinds of black pepper to a separate shallow dish. Whisk and add enough water to loosen, but still have enough body to coat something?like chicken!
• For the chicken: Dunk the tenders in the flour mixture, shake the pieces off, then dip in the egg mixture. Shake off the excess egg mixture and toss the tenders back in the flour mixture to coat. Shake off the excess and rest on a wire rack for 10 to 15 minutes. (If any areas look like they are soaking up the flour quickly while resting, dust the chicken with some more of the flour mixture.)
• Add the butter to a nonstick saucepan over medium heat and melt. Add the gold cocoa butter and stir until combined. Add the honey, maple syrup, hot sauce and some black pepper. Stir until combined and remove from the heat.
• Add enough oil to reach more than 3 inches up the side of a Dutch oven or large heavy pot over medium-high heat and bring to 350 degrees F. Shake off any excess flour from the tenders and gently place them in the oil in batches to avoid overcrowding the pot. Cook, while maintaining the oil temperature at around 350 degrees F, until the tenders are golden brown and cooked through, about 4 minutes per batch. Remove to a paper towel-lined plate and sprinkle immediately with salt. Place on skewers with portions of Sunny's 1-2-3 Waffles. Drizzle with golden honey sauce and a shake of gold dust.
• Separate the egg into 2 bowls. Whisk the yolk, then whisk in the milk followed by the flour.
• Whisk the egg white until soft peaks form. Fold the white into the batter. Spray a waffle iron with cooking spray, then make waffles.