Dutch Stroopwafels, or Syrup Waffle

Stroopwafels are a yeasted cookies, cooked with a shallow waffle cookie press, split down the middle and filled with a gooey butterscotch filling.

A couple of years back my colleagues and I would buy these Dutch cookies almost every day at a grocery store on the way to work. And we were not alone, the store could not keep up with the demand. And then one day there were none ever to be found again, we were very upset. So you can imagine my excitement when I saw this month’s Daring Kitchen challenged was to make Stroopwafels, the very cookies I missed so much.

Stroopwafels Tasty reading ahead, KEEP GOING… →

Cornmeal Waffles and Waffle Brownies

What makes a morning breakfast better then waffles? Not much. But I was not making them quite regularly. My waffle weapon was a waffle maker I bought in a church sale for 5$ maybe 20 years ago. It was not non stick and it was a pain to wash. Needles to say in between uses it accumulated a healthy film of dust.

So when the opportunity came up for me to review a brand new and modern waffle maker, I just could not refuse. The wonderful people at Chef`s Choice sent me the Classic WafflePro model 852 to try out. I was more then happy to test this waffle maker as I have a great knife sharpener I received some years back that I just adore. It is a company that I truly believe offers great products (not paid to say that).

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The Classic WafflePro model 852 makes 2 thin waffles in 2-3 minutes and once done can you make the next batch right away. The waffle iron is made with a floating hinge to ensure even thickness when baking. The look is very sleek, light and it seems very well made. I really enjoy the safety feature on the opening tab: you have to hold to click it for the iron to open.

The non-stick is fabulous. I never had a single waffle sitck at all. Never ever put oil on a non stick appliance as the build up over time can ruin it. And you just do not need it. I read somewhere if your waffles are sticking it is because there is not enough fat in the waffle batter.

Just remember to let it cool before touching after you have plugged in the waffle maker. It gets very hot everywhere. You won’t be able to move it with your hands once it has heated up. To clean just wipe well with a paper towel once the iron has cooled. See it like a seasoned pan. No need to clean with soap and water. And a great feature for someone with a small kitchen like me, you can store it standing up.

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This waffle maker has a tendency to make crisp waffles so I have been sticking to setting 3. I have not experiemented higher or lower yet (1 to 6). I also find a third cup is not enough to make a full filled waffle so I will set it for 30 seconds and then I go back and spoon in the empty spaces. I have had this issue with every waffle maker I have ever used so I think it is a general thing.

Here are 2 of the many delicious recipes that were included in the booklet. Of course I did not leave the recipes untouched. In the cormeal one I added sour cherries and I turned the normal waffle bronies into coconut enhanced ones.

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Cornmeal Waffles and Sour Cherries

1 1/2 cups all-purpose flour
1/2 cups yellow cornmeal
1 tablespoon baking powder
2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, slightly beaten
5 tablespoons vegetable oil
1 cups milk
1/2 sour cherries

Preheat waffle iron according to manufacturer’s instructions.

In a large bowl, combine flour, cornmeal, baking powder, sugar, salt and baking soda. Make a well in the center. Add oil and eggs, then slowly poor in milk. Stir in sour cherries gently until smooth.

Pour 1/3 cup batter onto hot waffle iron and bake for 3 minutes in batches. Set aside and keep warm. Makes 6 to 8 waffles.

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Coconut Waffle Brownies

3 ounces unsweetened chocolate, melted
1/2 cup coconut oil*
3 eggs
2/3 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup desiccated coconut*
3/4 cups milk

Preheat waffle iron according to manufacturer’s instructions.

Melt on low heat in a small pan the chocolate and oil. Set aside to cool.

In a bowl, beat the eggs until light in color. Add the sugar and vanilla. Fold in chocolate mixture. Stir in flour and coconut. Add and mix in enough milk to make a spoonable thick batter.

Pour 1/3 cup batter onto hot waffle iron and bake for 3 minutes in batches. Set aside and keep warm. Makes 8 waffles.

* original recipe calls for 1/2 butter, 1/2 cup semi-sweet chocolate chips and 1/2 cup chopped walnuts instead of coconut oil and desiccated coconut.

SRC: Brown Sugar Bacon Waffles

Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time.

This month I had the pleasure of discovering Sarah’s blog, The Pajama Chef. Fun facts about Sarah: she LOVES peanut butter, she trains for marathons, she is doing a Master of Library Science and a Master of Arts in African Studies, she has traveled to Africa (ethnic food, love it), and given the choice she would wear pajamas 24/7. I guess her powers of suggestions really worked on me because I felt a strong urge to do a breakfast recipe.

I rarely have bacon in the house because a package is a lot when you live alone. But I had one open from last weekend for a couple of recipes and right now I am bacon crazy! So when I saw the Brown Sugar Bacon Waffles recipe it was pretty much a done deal. I called up a friend I had not seen in a while and enticed her over with the waffles. I got an instant YES. So two girls, bacon, waffles, coffee, gossip…good times!

Ξ Brown Sugar Bacon Waffles Ξ
[originally from Joy the Baker]

Ingredients:

  • 5 slices bacon
  • 1/4 cup brown sugar, divided
  • 1 1/2 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1/3 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups buttermilk
  • 1/2 teaspoon cinnamon

Directions:

Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and lay bacon out in a single layer. Sprinkle with 1/8 cup brown sugar. Bake in the oven for about 10 minutes, or until bacon is crisp and sugar is caramelized. Remove bacon from baking sheet to cool on a cutting board [they will stick to paper towels], then chop when cooled. BACON CANDYYYY!

 

Prepare your waffle iron, turn it on to preheat.

In a large mixing bowl, stir together the dry ingredients–flour, baking powder, baking soda, brown sugar, cinnamon, and salt. In a smaller bowl, whisk the eggs, oil, buttermilk, and vanilla. Fold the wet ingredients into the dry, then add the chopped bacon. Do not overmix–batter will be lumpy.

Cook according to your waffle iron’s specifications. Serve with maple syrup and berries.

Cook according to your waffle iron’s specifications. Serve with maple syrup and berries. Why not go over the top and sprinkle your waffles with chopped up homemade Bacon Chocolate?



Mad. Sq. Eats in New York City, a special correspondent post

Today I have a very special post for you from my very good friend Karyn who spent a lovely weekend in NYC not too long ago with her friend Sari. Karyn mentioned to me they would eat their way through a street food festival so I could not help but ask her if she would like to write a guest post as a special on location correspondent. Happily she agreed.

If you are a regular CEE reader you will remember Karyn in past posts such as when she made Dutch Baby Pancake with Peaches, she was a dinner guest during the luxurious dinner party for PFB, I picked vine leaves out of her backyard to make dolmades, she was here for the miracle fruit dropping trip and finally I did an interview about her Pastry Chef on the side career.

Without further ado, here is Karyn with a special report from NYC. Thanks and love you hun!

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Every year, my friend Sari and I head to NYC for 4 days of adventure. This is the eighth year of this trip, which is based around shopping and eating. It seems that as the years advance that it’s really more about the food and yet we had never ventured into the world of street food – except for Sari having a NYC hot dog in year 2, but it was nothing memorable! This year we decided that it was the year to crack the street food scene and see what NYC has to offer. My research led me to the Urban Space NYC blog about a street food festival in its second year, and wouldn’t you know it, it was happening exactly when we would be in NYC! It was meant to be!

 

 

We planned on hitting the Mad. Sq. Eats festival the day we arrived in NYC, and basically were just waiting to get there and eat! It was a perfect day for an outside festival and there was a fantastic collection of restaurants participating.

We took a walk around the grounds to see what caught our fancy and decided that we should start in style at Red Hook Lobster Pound, with Lobster Macaroni. We placed our order and waited, mouths watering, as we watched our order come together. There were a few technical difficulties as the blow torch being used to melt the cheese on top ran dry during our order, but Emma, our hostess was very pleasant and it gave us a chance to explain that we were doing this blog. I took a picture of Emma and the way her arms came out, made her look kind of lobster like, don’t you think?

Finally, the blow torch was ready for action! It was great to watch it come together.

Et voila!

The noodles were very large macaroni noodles, the biggest we’d ever seen and WOW for 9$ we sure got our money’s worth in lobster! There were quite a few large chunks and I think we each got a claw! Definitely a great start although I would have preferred the cheese sauce to be a bit warmer, but fantastic street food otherwise!

We barely paused before searching for our next victim, deciding on Fatty Snack, which I had read about. They have a restaurant in their group, the Fatty Crab, and I was very excited to try their food. We decided on one order of pork buns, which were actually two little buns overflowing with wonderfully spiced pork for $6.

They were fantastic. I would go back for another one anytime but maybe not for a first date as it’s not the most elegant thing to eat!

That’s Sari in the pic, waiting for our buns. The man in the picture was wandering around the grounds trying to decide on what to eat and he approached Sari, asking about what to try and she gave him great feedback yet he continued to wander… I don’t remember what he finally ended up with, but there was something there for every palate. He looked a little overwhelmed with all the choices.

Sari was parched after this and decided on a beer from a place whose specialty was beer and chocolate. She had a Southern Tier Pumpking. I’m not too sure if the g in Pumpking was intentional or not, but I took a pic of the sign to prove that I can spell! They also had chocolate covered bacon caramel that I really wanted to try, however they were out of it and were only receiving more the next day.

 

Did you think we were done? Not even close! Next on the tour was a stop at Waffles & Dinges. Of course we needed to know what a Dinge is. Well, it’s a term that basically means “Things”. We ordered a waffle with Spekuloos! I was SO excited when I saw they had Spekuloos and they were even selling it! I showed some restraint and didn’t purchase as I would have had to carry it all day… oh yeah and I have a bottle at home.

We’re not sure what the guy in the pic above was eating, but boy did it look like he was enjoying it!

Our waffle: Spekuloos and fresh fruit, cut in two for us to share.

Ah… OK, after that was done we thought, OK, we’re ready for dessert! Sari had spotted the cannoli and wanted to try it, so we did. The man working there not only guessed that we were Canadian, but Montrealers! He was an expat, having left in 1984 and could pick out our accent!

The cannolis were $5 for 3 of them and we decided on Peanut butter, Kahlua and Salted Chocolate. I am not a cannoli fan and even less of a peanut butter fan so I tried the last two only. The Peanut butter cannoli is missing from the picture below – I think Sari was just too excited to try it! I didn’t care for the Kahlua one as it was very cheesy… and the Salted Chocolate tasted good but the shell was way too hard for a cannoli, but the chocolate and salt was a really nice combination.

OK, after this we were stuffed! It was a great festival and intro to street food. The door to street fare has been opened and is far from being closed. The only advice I would have to someone going to a festival like this is to go with someone that you can share with so you can try more things!