Well, it’s day two of Zach being away, and I’ve spent the entire time cooking and baking. You would think I would do this when Zach is around because at least there would be two of us to eat all of the food sitting around. Cooking and baking kills time though, so if I get fat for a week, I’m not going to complain. Today I made waffles, and I was going to wait a day or two to post this recipe, but I thought that it was too good not to share immediately. These waffles blew me away. I tried to keep them as healthy as possible by using 100% whole wheat flour instead of all-purpose, but then there’s that whole cookie butter thing that may have thrown it’s health content into the opposite direction. It’s ok though. These waffles are simple, quick and will feed a large crowd with just a few quick steps. Most of these ingredients I’m sure you already have in your pantry, and if you don’t have cookie butter in your pantry, well shame on you! Ha, I’m just kidding. But seriously, go stock up and whip up a batch of these waffles in the mean time. =)
Beer: Bison Brewing’s Gingerbread Ale
Brewed By: Bison Brewing
Style: Herbed/Spiced Ale
Description: I have paired with Bison’s Gingerbread Ale before, but like I said…there isn’t much better than gingerbread in a bottle. That’s exactly what this ale is. I love it with sweet treats, especially with anything that’s gingerbread in flavor. =) There is no “gingerbread flavor” in these waffles, unless you count the cinnamon. Even so, this pairing is perfect. I don’t know if it’s the cookie butter or the cinnamon, but something about the sweetness of these waffles pairs perfectly with this beer. I know we are out of gingerbread “season,” but keep this pairing in mind when the holidays roll around again. If you are lucky enough to have a secret stash, I recommend pairing with it immediately!
These whole wheat Biscoff waffles are just what you need to satisfy that sweet tooth, with just enough nutrients to get you through the day!
- 2 1/4 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 cup cookie butter (Biscoff of Trader Joes'' Speculoos)
- 2 eggs, beaten
- 10 ounces buttermilk
- 6 ounces plain greek yogurt
- diced strawberries (garnish)
- confectioner''s sugar (garnish)
- Preheat your waffle iron according to manufacturer''s instructions and preheat your oven to 175 degrees F.
- In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, granulated sugar and cinnamon. Set aside.
- In another bowl, whisk together the melted butter, cookie butter, eggs, buttermilk and greek yogurt until smooth and no lumps remain. The cookie butter may be tough to smooth out at first, but within a minute or two of vigorous whisking, it should smooth out.
- Pour the wet ingredients into the dry and stir to combine. Set aside to rest for 5-10 minutes.
- Spray your waffle iron with a non-stick spray and ladle in the recommended amount of waffle batter per your manufacturer''s instructions. Cook until done and place on an oven safe dish. Transfer that dish to the oven, and repeat for the remaining batter.
- Serve warm with strawberries and a dusting of confectioner''s sugar. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Waffle Iron * Non-Stick Spray * Oven Safe Dish * Mixing Bowls * Whisk * Wooden Spoons * Ladle * Sifter *