Today is National Waffle Day – as if we need a special day to eat delicious waffles – right 😉? So in the true spirit of Feasting is Fun, I decided to test Wright’s Baking new Orange Cake Mix out in my waffle maker. Oh boy are you going to be glad I did. These Fruity Orange Waffles are simply amazing!
Not only are they an absolute whizz to make – literally 2 minutes and you’ve got Fruity Orange Waffles batter ready to go, they cook beautifully in the waffle maker.
We had these for brunch this morning and I was so pleased I didn’t have to cook. Ok I switched the waffle maker on seeAndrew James Waffle Maker Review, but it didn’t take long to cook 9 waffles from one packet of mx. Plenty for the four of us, oh and with a tub of homemade Very Vanilla Ice Cream, fresh oranges and strawberries. We had a Feast!
It is now 30C outside – at least!
We may well be having waffles for dinner if the house gets any hotter!!
Method: Prepare your waffle maker according to it’s manufacturer’s instructions.
With my waffle maker I brush the cold waffle plates with cooled, melted butter, prior to heating, hence the additional butter in the recipe.
Switch the waffle maker on and allow to fully heat, until the ready light comes on.
Whilst the waffle maker is heating up, in a medium bowl add 200mls of water and 60mls of melted butter.
Next add the Orange Cake Mix and stir until the batter appears smooth – note, the cake batter has pieces of fruit in it so there will be small lumps, that is normal.
When the waffle maker is ready, remembering to protect your hands with oven gloves, open it and spoon a dessert spoon (like the spoon in the picture above) in the centre of each waffle plate.
Close the waffle maker and cook for exactly 4 minutes. It really is worth setting a timer, especially if in four minutes you get little jobs done in the kitchen! Just sayin’ I’ve not burnt a waffle yet – for a reason 😉.
After 4 minutes open the waffle maker (again protect yourself with gloves). The waffles will be fully cooked but not hard.
I use a wooden spatula to gently lift the waffle from the waffle maker. The Fruity Orange Waffles harden slightly on cooling and can easily be picked up by hand – just in case you want to try it dunked in your coffee/hot chocolate 😉.
Repeat the process of spooning batter on to the waffle plates until it is all used up.
Top Tip: I would much rather have a waffle with slightly frilled edges, where not quite enough batter has been added, than a perfectly square one with waffle batter oozing out of the side of the waffle maker. I got lucky with the waffles I made, cleaning gooey, stuck waffle batter is no fun!
These delicious Fruity Orange Waffles can be served warm or cold. They will keep for up to 3 days in an airtight container and can be popped in the toaster to warm up.
I like to serve these with cold vanilla ice cream and plenty of fresh fruit. You choose how to serve yours. They are deliciously light with delightful pieces of fruit that lend texture and extra flavour. If you like waffles you will love these.
If you have enjoyed the recipe for Fruity Orange Waffles you may also like these:
Waffles are such an amazingly fun food. They can be sweet or savoury and topped with a myriad of different things. Let your imagination run wild and make waffles. Not just because it is National Waffle Day, but because they are so much fun and so tasty!!
Wright’s Baking provided me with the cake mix to make these waffles. All opinions, views, content and photography are my own. I was not paid to write this post please see my Disclosure Policy.
Oh wow, these Feta Cheese Herb Muffins certainly have a taste of the Mediterranean about them.
Sorry, I know I usually write a little intro, but these Feta Cheese Herb Muffins are so, so good I wanted to tell you about them straight away. Like an excited child with news of their day at school, I am literally bursting with excitement over how good these are.
Salty feta cheese, that almost melts, in a slightly healthier muffin – I’ve added in some wholemeal flour, without any added heaviness – accompanied by the delicate onion flavour of fresh chives and just the teeny tiniest hint of fresh mint!
Having first made my friend, Jackie Heaton aka The Baking Nanna’s Cheese Bacon Breakfast Muffinswhich are absolutely delicious, I have loved coming up with different variations of the muffin.
Today I wanted to see if I could add wholemeal flour to the muffins, without making them heavy. So I replaced one third of the flour with plain, wholemeal flour. I increased the baking powder and hoped that the balance would work. It totally did.
The wholemeal flour adds a subtle depth of flavour that completely works with the salty feta cheese. I thoroughly enjoyed a late breakfast this morning feasting on these flavour packed morsels.
Freshly cut from the garden, both the chives and the mint add a subtle brightness to the Feta Cheese Herb Muffins. None of our children noticed the mint, I was a bit worried thinking that might be the deal breaker! There are only three mint leaves in the whole recipe, yet they provide a fantastic, fresh flavour, without making the muffins taste like toothpaste!!!
If you don’t have fresh herbs in your garden, they can easily be grown on a window-ledge. I buy mine growing in pots, from the supermarket. Woody herbs such as sage, thyme, oregano and rosemary grow in the garden, as do the chives, which have recently started to sprout. Mint I grow in a tub, as it can be a bit of a thug if planted in the open ground, rapidly spreading and smothering other plants.
There is a place for both fresh and dried herbs in my kitchen. In this recipe however, I would only recommend using fresh herbs. Look out for upcoming posts where I will share tips and recipes on the vegetables and herbs I grow.
Recipe: Makes 12 Feta Cheese Herb Muffins
200g/7oz Plain White Flour
100g/4oz Plain Wholemeal Flour
3tsp Baking Powder
200g/7oz Feta Cheese – drained
1tbsp Chopped Fresh Chives – plus extra to garnish – I use scissors to snip the chives
3 Fresh Mint Leaves – finely chopped
200ml Whole or Semi-skimmed Milk
2 Large Free Range Eggs
2tbsp Vegetable Oil
2tbsp Extra Virgin Olive Oil
Approx 1tsp Freshly Ground Black Pepper – or less if desired
Method: Preheat the oven to 200C/180C fan, gas mark 6
Line a 12 cup muffin pan with muffin cases
Measure the milk into a jug. Crack in the 2 whole eggs and add the oils. Stir with a fork to combine – wet ingredients.
Into a large bowl add both the flours, the crumbled feta cheese, black pepper finely chopped mint and chives. Stir with a fork ensuring all the pieces of crumbled feta are coated in flour – dry ingredients.
Make a well in the centre of the dry ingredients and pour the wet ingredients into it.
Stir lightly with a fork until almost combined. Note: lumpy batter ensures tender muffins, if you over mix the muffins will be tough!
Divide the batter equally between the 12 muffin cases.
Place the muffin pan into the preheated oven and bake for 15-20 minutes (mine took 17 minutes).
The muffins are cooked when the are starting to turn golden brown and are firm to touch.
Once baked remove the muffins from the oven.
Allow the Feta Cheese Herb Muffins to cool slightly on a cooling rack.
Serve the delicious Feta Cheese Herb Muffins warm with an extra sprinkling of freshly cut chives.
Store in an airtight container for up to 3 days. To refresh pop in a medium heated oven for 5 minutes and they will regain their freshly baked flavour.
These Feta Cheese Herb Muffins are the perfect addition to any packed lunch or picnic. They are a perfect, portable, fairly healthy snack and great for sharing. Long days at the office? These take barely 30 minutes to make and bake and then you have breakfast/lunch sorted for a few days!
I love coming up with easy to make, nutritious food, that means you always have something delicious to fall back on instead of always reaching for a chocolate bar or packet of crisps. With food made at home, you know exactly what has gone into it and it always tastes so much better than anything you can buy.
Loved these Feta Cheese Herb Muffins? Here are some other easy, food on the go recipes you may like to try:
Are you good about eating breakfast and taking a packed lunch to work, or do you grab a sweet muffin with your morning latte?
Hopefully I’ve given you some tips to make mornings less stressful on some days? There are always going to be days when you oversleep, or no matter what you do, you’re running late. If you can plan just a little bit, then a bad start to the day needn’t set the tone for how the day pans out!
Thank you for taking the time to leave a comment. I really enjoy reading them. Likewise for all of you who have posted your makes and bakes on Twitter and Instagram. I love seeing how my recipe turns out in someone else’s kitchen!
I love a recipe that is versatile, which is exactly what the Cheese Bacon Breakfast Muffins recipe is. So I took that recipe, fiddled a bit and the result was these utterly delicious Chorizo Goats Cheese Muffins!
I had ordered the ingredients with last weeks shopping, intent on making them during the week. Somehow I got distracted by other things, until today. Boy was I glad I waited. The cupboards, well fridge are always fairly bare on a Saturday as that’s the day our shopping is delivered. Having Hubby here to unpack and put things away, saves me from spending the following day in bed!
Both our girls were out late, last night at a concert in London, so I knew the house would be fairly quiet this morning as they snoozed away upstairs. Little man was getting hungry and I suddenly remembered what I had stashed in the fridge. Phew!
I made these Chorizo Goats Cheese Muffins in less than 10 minutes, they cooked in 15 minutes AND I had enough for my photo shoot to let our little man munch happily away, whilst I snapped a few shots.
Oh my, these are good – I mean really, really, pass me another one good. The Chorizo could make them taste a bit like pizza, nothing wrong with that – but breakfast, hmm not so sure. That’s where the goats cheese kicks in and completely rounds out the flavours, bringing it back to breakfast, brunch time.
Brain is ticking now – watch this space for pizza style muffins!!
Back to the Chorizo Goats Cheese Muffins – I cooked the chorizo first so that it would start to release it’s red paprika juices when mixed into the batter. Just a quick word, as my friend Liz from Teta Lizza’s Kitchen also emphasises, when making muffins don’t over mix the batter. A few floury streaks are ok. The best, lightest, yummiest muffins come from just mixed, lumpy batter. It is true.
It’s definitely worth checking out Liz’s blog, she’s an amazing cook and baker, whose food is so mouth wateringly good. I should know I made her Carrot Soup! She’s a great girl with a wicked sweet tooth, balanced by lots of healthy, beautifully presented recipes. Pop over to Teta Lizza’s Kitchen and say hi.
Before you visit I’ll show you how these fantastic, lazy weekend, ChorizoGoatsCheese Muffins are made 😉
Recipe: Makes 12 Chorizo Goats Cheese Muffins
100g/4oz Sliced Chorizo
150g/5oz Goats Cheese
200ml Whole Milk
2 Large Free Range Eggs
4tbsp Vegetable Oil
350g/12oz Plain White Flour
2tsp Baking Powder
Good grinding of black pepper – to taste
1/2tsp Cayenne Pepper – plus a little extra to sprinkle on the baked muffins
Method: Preheat the oven to 200C/180C fan, gas mark 6
Chop or dice the chorizo into 1cm pieces.
Cook in a dry frying pan until the chorizo starts to release its delicious paprika juices.
Remove and put on a plate to cool slightly.
Measure the milk into a jug. Add the 2 eggs and vegetable oil. Stir to combine – wet mixture.
Into a large bowl add the flour, baking powder, cayenne pepper and black pepper. Use a whisk to stir and combine.
Chop or crumble up the goats cheese into roughly the same sized pieces as the chorizo.
Add the chorizo and goats cheese to the flour mixture, stir to distribute – dry mixture.
Make a well in the centre of the dry mixture and pour the wet mixture in.
Stir with a fork until just combined.
Line a muffin/cupcake tin with muffin cases – and yes I found mine!
Divide the batter equally between the 12 cases – ideally an ice cream scoop can be used – I forgot!!
Place the muffin tin in the centre of the oven and bake for 15-20 minutes.
Mine took 15 minutes.
The Chorizo Goats Cheese Muffins are baked when they are firm to touch and golden on top.
When baked remove from the oven and place on a cooling rack.
Sprinkle the top of each muffin with a little bit of cayenne pepper.
These delightful Chorizo Goats Cheese Muffins are best served warm and eaten on the day they are made. However, they can be stored in an airtight container for up to 2 days and refreshed by warming in the oven. They also make a great addition to packed lunches, as a change from sandwiches or wraps.
Now that Spring is firmly here and warmer weather is in sight, I will definitely be making these for picnics, perfect eaten alongside some cherry tomatoes and cucumber sticks.
Do you enjoy eating outside?
I must admit I’m yet to be converted to barbecues, yet I love nothing more than throwing a blanket on the lawn, or on rare good days, going to the seaside or park and having a picnic. Some of our best picnics have actually been in the rain, children sitting, welly boots on, on the flat boot of our car munching on scotch eggs, olives, carrot sticks and crisps. These Chorizo Goats Cheese Muffins will be a new and very welcome addition to our picnic outings!
If you enjoyed this recipe for Chorizo Goats Cheese Muffins you may like these too:
Oh boy do I have a treat for you. With Good Friday being tomorrow I decided to create one more recipe, a twist on the traditional Hot Cross Bunsthat we all love to eat this time of year. May I present my Ginger Date HotCross Buns!
Having been sent some medjool dates from The Medjool Date Co.I wanted to incorporate them into different recipes. It only occurred to me today to use them in these Ginger Date Hot Cross Buns. How glad am I, that I had that moment of inspiration!
Now there are dates and there are medjool dates from Jordan. Once you have tried these medjool dates it is impossible to use any others – well for me it is! Big, sweet, but not tooth achingly so, good for you and they taste amazing. Whilst I have been cooking and baking with them a few, maybe more than a few have been eaten along the way.
Knowing I had ordered some stem ginger in syrup from Waitrose a couple of weeks ago, instead of opting for crystallised ginger, I used their stem ginger. Finely diced it is the only ginger in the Ginger Date Hot Cross Buns. Using warm syrup from the stem ginger jar, to glaze the buns, still hot from the oven is the final touch.
These Ginger Date Hot Cross Buns are so utterly delicious eaten just as they are, sliced and buttered, or toasted and buttered. They make a fantastic alternative to traditional Hot Cross Bunsand are great for those who dislike raisins/sultanas, or cinnamon.
I love baking our own hot cross buns for Good Friday. We always have them toasted, with butter and large cups of tea or coffee. For our family it is the start of Easter. The day we remember that Jesus Christ gave His life for us all on the cross at Calvery. In fact I’ve always wondered why it is called Good Friday? As truly thinking about what Jesus went through, for me, brings me to a place of deep conviction – please see Important Stuff if you’d like to know more.
Recipe: Makes 12 Ginger Date Hot Cross Buns
500g/1lb 2oz Strong White Bread Flour
140ml/scant 5fl oz Whole Milk – slightly warmed (body temp)
120ml/4.5fl oz Water – slightly warmed (body temp)
2 Large Eggs – I use free range
10g/1.5 Sachet Fast Acting Dried Yeast
10g/ approx 1tsp Salt
50g/2oz Unsalted Butter at room temp.
150g/5oz Medjool Dates – pitted and chopped to medium dice
2 Balls of Stem Ginger – removed from the syrup and finely diced
1/2tsp Freshly Grated Nutmeg
For the crosses:
50g/2oz Plain white flour
50ml/2fl oz Water
Approx 30mls of syrup from the stem ginger jar to glaze the baked buns
This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.
The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.
Add both the milk and water to the bowl.
Next add both eggs, the honey and yeast.
Swish about with clean fingers to mix.
Now add the flour on top of the liquid mixture.
Place the salt and butter on top of the flour.
For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the chopped dates, finely diced stem ginger and nutmeg. Allow the bread maker to complete the dough cycle.
When the bread maker has completed the dough cycle, ensure the dough has doubled in size, if not wait until it has. Then re start the dough cycle for 2 minutes, this will ‘knock back’ the dough for you.
For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the chopped dates, finely diced stem ginger and nutmeg . Lower the dough hook and mix on medium speed for a further 5 minutes.
After the 5 minutes mixing is complete, stop the mixer. Scrape all the dough back into the bowl, it will be very sticky – don’t worry. Cover with a damp cloth and leave in a draught free place until doubled in size – 1 – 1 1/2 hours.
Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.
Shaping the Ginger Date Hot Cross Buns – grease a large baking tray with butter – see Hot Cross Buns for full step by step pictures.
Tip the dough out onto a lightly floured surface.
It will be quite sticky, so ensure you have floured your hands well.
Cut the dough in half and then cut each half into 6 even pieces.
Shape each piece into a ball and place on the baking tray – the dough was very sticky so some of my balls weren’t perfect!
When all 12 buns have been shaped, cover the baking tray with a clean tea towel.
Leave the buns in a warm, draught free place, until doubled in size.
Whilst the buns are proving, make the flour paste for the crosses. Add the water to the flour and mix until you have a smooth paste.
Place in a small, disposable piping bag and secure the top with an elastic band.
10 minutes before the buns are ready to bake preheat the oven to 220C/200C fan, gas mark 7.
Snip the end off the piping bag, so there is a small hole.
Pipe down the line of buns and then across the line of buns.
Place the Ginger Date Hot Cross Buns into the middle of the oven and bake for 20 minutes. They are baked when they are golden brown and sound hollow when rapped on the base with your knuckle.
Remove the buns from the oven.
Take the buns off of the baking tray and place onto a cooling rack.
Remove approx 30mls of syrup from the stem ginger jar.
Place into a microwaveable bowl and heat for 20 seconds.
Brush the warm syrup over the buns whilst they are still hot.
Leave to cool until at least warm.
Biting into my very first, warm, Ginger Date Hot Cross Bun is an experience I will never forget!
So tomorrow morning, Good Friday, we have a choice of traditional Hot CrossBuns which I also baked today, or these delicious Ginger Date Hot Cross Buns.
Breakfast will truly be a feast, as much as making these has been fun!
If you’ve enjoyed these Ginger Date Hot Cross Buns you may also want to try these other recipes:
Waffles, I have been wanting to make my own forever – very slight exaggeration there, honestly though for a long time. I was sent an Andrew James Waffle Maker, by Andrew James UK Ltd to review and set myself the challenge of also coming up with a few recipes along the way!
When reviewing a product, especially a non-essential kitchen item, which is what I would have classed the Andrew James Waffle Maker as, I’m pretty tough. If another gadget or electrical appliance is going to take up precious space in my already overcrowded kitchen, well, it’s got to earn its place.
So I look for durability, consistency, versatility, ease of use and the one we all love to hate, how easy is it to clean. I’m a home cook, not a chef, but I still want good quality and a variety of recipes, in order for an appliance to warrant being kept.
Firstly I was impressed with how well the Andrew James Waffle Maker was packaged. There wasn’t any excess space in the box and the sides of the waffle maker were protected with polystyrene. Actually after use, once cooled and cleaned, I store it, in it’s protective packaging, back in the box.
I read through the instruction booklet, which was easy to follow, brief and concise. Before use it is recommended to wipe over the waffle maker, including the waffle plates with a clean damp cloth. This I did.
The instruction booklet recommends wiping over the waffle plates with butter/vegetable fat, prior to each use, to maintain the non stick waffle plates. Having square ridges on the waffle plates meant this could potentially be quite tricky. Instead I opted to brush melted butter onto the plates with a soft pastry brush, although a silicone brush would be suitable as well. Using melted butter also ensures, that as it cools on the cold waffle plates, you can see if you have evenly covered the plates.
Using the Andrew James Waffle Maker for the first time, I decided to make a batch of Vanilla Bean Waffles.
As each waffle recipe calls for melted butter, that has been cooled, I melted an extra 20g of butter (than called for in the recipe), specifically for brushing onto the waffle plates.
Once the waffle plates have been brushed with melted butter, close the waffle maker and switch on via the plug. An orange light illuminates on the top of the waffle maker to show it is switched on. When the green light illuminates, the waffle maker is ready to use.
From the time of switching on ALWAYS use suitable heat protection for your hands whilst using.
I found it very easy to open and close the waffle maker whilst wearing oven gloves. Also be aware that the top and sides of the waffle maker get very hot!
Once the green light illuminates you can start cooking your waffles.
The instruction booklet does not give any guidance as to how much waffle mixture should be added to each plate. I found that for all the recipes I used, two dessert spoons of waffle batter was sufficient.
Close the lid of the waffle maker as soon as the batter has been added to the waffle plates. The length of time required for cooking each waffle varies with each recipe. As a guide it is between 4 – 6 minutes.
Whilst cooking, the waffle maker may emit steam. I simply wiped away any condensated water from the worktop after use.
Once the cooking time had elapsed, wearing oven gloves, I pressed the large button, opened the waffle maker and there were my very first, deliciously cooked waffles.
I used a simple wooden spatula to lift each cooked waffle from the waffle plate. Again metal, or anything abrasive should not be used against the waffle plates, as this may damage their non stick surface.
You will notice that the waffles above have slightly irregular edges. This is because not enough waffle batter has been added to the waffle plates. However, from experience, I personally think it is better to slightly under fill the waffle maker. Once you have made your first two waffles you can slightly adjust the amount of batter added to the waffle plates.
If you overload the waffle plates with too much batter, you will still get beautiful waffles, as well as batter oozing out of the sides of the closed waffle maker and excess batter cooking on the hot surround of the waffle plates.
Although I found this relatively easy to clean up, it is a waste of waffle batter. I want all my batter to turn into delicious cooked waffles!
Over the period of 2 weeks I cooked over 60 waffles using the Andrew JamesWaffle Maker. I tested different recipes and consistency. Above is a picture of 28 waffles cooked one after the other, with the waffle plates having only been greased at the start of the waffle making marathon.
What I found was complete consistency, throughout the process – obviously quantity of batter added to the plates and cooking time were kept the same. Also throughout the whole review period NOT A SINGLE WAFFLE STUCK!
After each cooking session was complete, the waffle maker was switched off and left open to cool before cleaning. To be completely honest this was the part that I was not looking forward to!
Cleaning the Andrew James Waffle Maker
Once cold and unplugged I used the wooden spatula to scrape any excess cooled batter from the waffle plate surround. Then using a cloth rinsed in warm soapy water I wiped over the entire inside of the waffle maker. Certainly on the waffle plate surround, where excess batter had stuck, I had to rub a few times to clean it off. I then wiped around the back of the waffle maker, where the hinges are. Finally I found that the underside of the waffle maker became greasy, so that was then thoroughly wiped. I left the waffle maker open to dry and before packing away gave the top a quick wipe over and then dried with a clean tea towel.
Each time I cleaned the waffle maker it took no longer than 5 minutes.
To conclude, I absolutely love this Andrew James Waffle Maker! It was very easy to operate and use. During the waffle making marathon it proved to be consistent and durable. I was able to create a range of new recipes, both savoury and sweet, so it ticked the versatility box.
The Andrew James Waffle Maker has most certainly earned it’s place in my kitchen and is now classed as an essential kitchen appliance for me. I thoroughly recommend this waffle maker.
If you like waffles, you will love the smell of them freshly cooking, in your own home, using the Andrew James Waffle Maker.
Drizzle the flavoured icing over the waffles. Add a few pieces of cherry to each waffle and then scatter over with toasted almond flakes. Serve immediately, or let cool and keep in an airtight container for 3 days.
These are great for afternoon tea, picnics, or with a large latte and a good book!
In fact, these Cherry Bakewell Waffles are perfect any time of the day.
Smoked Salmon Waffle Appetisersmakes 16
These Smoked Salmon Waffle Appetisers are a perfect savoury twist for the waffle and they are completely delicious! Perfect for parties.
Use the Vanilla Bean Wafflerecipe only adding 10g of sugar and leaving out the vanilla bean paste.
You need 4 waffles for this recipe – excess waffles can be frozen in a zip lock freezer bag for up to one month.
Toast each waffle so that it is slightly crisp. Set aside on a rack to cool.
Place 200ml Creme Fraiche into a bowl.
Add 4 heaped teaspoons of creamed horseradish sauce (I used the hot variety).
Stir to combine – add salt and pepper to taste.
Cut each waffle into quarters.
Place a teaspoonful of the horseradish/creme fraiche sauce on top of each waffle quarter.
Top with a slither of smoked salmon.
Sprinkle over chopped chives, or dill and serve on a platter.
If you have enjoyed the Andrew James Waffle Maker review you are sure to enjoy these recipes too:
Would you like to experience the aroma of freshly cooked waffles in your kitchen?
I for one am a complete waffle convert. I have loved seeing how tasty and versatile they are. Most of all, I have realised how much fun they can be. Breaking the ‘rules’ by dunking them in delicious hot chocolate, or serving as a classy appetiser with smoked salmon. Who knew??
As always have fun with your waffle experience. Enjoy the feasts you create and don’t forget to tag me in on Twitter/Instagram, I love seeing your makes and bakes.
All opinions, recipes and content are my own. I did not receive payment for carrying out this review. Please see my Disclosure Policy.
To see the Andrew James Waffle Maker I reviewed please click here.
It’s still so cold even though it’s now March. What better way to warm up than a hot chocolate with Chocolate Dunking Waffles alongside?
On frosty, wind numbing days these Chocolate Dunking Waffles are the perfect way to give your body a warm hug!
Food should be fun. Licking the cake bowl out, eating the froth off your cappuccino with a spoon, always having two chocolates from the box (an absolute rule in our home).
So why not make waffles fun?
These Chocolate Dunking Waffles have a deep chocolate flavour and an almost fudgey, brownie like consistency. They are incredibly more-ish. You don’t have to worry though, as each waffle is cut into four fingers.
Each waffle is drizzled in best quality white chocolate and then, for crunch, sprinkled with chocolate Crispearls. The combination is a taste bud party waiting to happen.
Dunked into the hot beverage of your choice, the white chocolate melts a little as the spongy waffle soaks up the hot drink. The first bite is warm and chocolatey, with vanilla flavours and then the crunch of the Crispearls.
Trust me these Chocolate Dunking Waffles are so much more than the sum of their separate parts. If you love chocolate, then this is one taste sensation you do not want to miss out on.
I am an advocate of good table manners, however, sometimes it is fun to bend the rules a little – or even throw them right out of the window!!
Chocolate Dunking Waffles do just that. Like toast soldiers are to the perfect boiled egg, these fingers of chocolatey deliciousness are perfect for dipping and dunking into your favourite hot drink.
Like timing exactly how long to dunk a biscuit in a cup of tea, before it gets too wet, dunking these waffle fingers adds an extra element of fun to an already awesome combination.
As it is the start of Fairtrade Fortnight, bringing awareness to the farmers and producers who grow and harvest some of our favourite products, I choose to use Food Thoughts Cocoain my recipe.
Whilst the butter is cooling crack the eggs into a large bowl. Give them a quick whisk.
Add the milk, sugar and vanilla extract to the eggs and lightly whisk to combine.
Once cooled weigh 150g of the melted butter into the egg, milk, sugar, vanilla extract mixture and whisk briefly to combine (wet ingredients).
Weigh the flour and sift along with the cocoa, baking powder and salt into the bowl containing the wet ingredients.
Gently mix both the wet and dry ingredients together until just combined – over mixing will lead to tough waffles.
Place 2 dessert spoons of chocolate waffle batter onto the waffle plates. This is a slightly thinner batter than you may be expecting – that is how it should be.
Close the lid of the waffle maker and cook for 6 minutes.
After 6 minutes, using oven gloves to protect your hands, press the button to open the lid of the waffle maker.
Using a wooden spatula (not metal as it may damage the non stick surface) remove the waffles from the waffle plate and place on a cooling rack or plate.
Continue as before until all of the waffles have been cooked.
Place the waffles on a cooling rack or plate to cool completely before decorating.
Break or chop the white chocolate up into small chunks and place in a heat proof, microwaveable bowl.
Zap for 20 seconds at a time, stirring after each zap.
When the chocolate has almost completely melted remove the bowl from the microwave and continue to stir. The residual heat will melt the remaining chocolate.
Layout all of the waffles on a worktop covered in baking parchment.
Use a teaspoon to drizzle the chocolate over each waffle.
Immediately sprinkle with your choice of topping.
Leave to set.
Once the chocolate has set cut each of the Chocolate Dunking Waffles into four fingers.
Serve with a hot drink and a smile!
Time to get dunking.
What would be your favourite drink to dunk these delicious beauties in?
Traditionally we always make the children a mug of hot chocolate during the midst of summer, when they have spent a rather long time in our rather large paddling pool. These Chocolate Dunking Waffles would be perfect, especially if the hot chocolate has a scoop of ice cream in the top!!
Sorry Waffle-ing again 😉.
If you make these, or any of my recipes, please pop a photo up on social media – @sammiefeasting Twitter/Instagram/Pinterest for me to see. I’m always amazed and inspired by your efforts, especially when you use one of my recipes.
If you have enjoyed these Chocolate Dunking Waffles then you may enjoy these:
Vanilla Bean Waffles. Just think on that for a while, whilst you gawp stare graciously at this picture.
Light and fluffy inside, crispy and golden outer, these Vanilla Bean Waffles may just about be the best invention for breakfast, since sliced bread got a one-up and became toast!
Now I have wanted a waffle maker for longer than I care to remember. Which in itself is kinda odd, seeing as I’ve never eaten a waffle before in my life! Let alone made one.
But, you see I do watch Diners, Drive-ins and Dives on Food Network UK. Guy Fieri travel around the U.S. visiting various eating establishments and some of them serve waffles. So although I haven’t ever bought them pre-made from the supermarket, or even eaten them at a cafe or restaurant, I wanted to make them.
It’s a little thing of mine, if I can buy it I want to make it. With only a couple of exceptions, don’t mention the croissants homemade always tastes better than pre-made, packaged, mass produced, supermarket produce.
Please don’t misunderstand me? I really couldn’t manage without the convenience of my weekly online grocery shop, especially as I cannot drive at the moment. It is simply that, fresh from the Waffle iron, these Vanilla Bean Waffles are a million miles away from their shop bought counterpart. Plus you can switch up the flavours – more on that in an up coming post.
Fortunately our daughter has eaten (and loves) shop bought waffles. Her verdict after eating two Vanilla Bean Waffles was a firm 10 out of 10 and “so much better than any I’ve eaten before” verdict.
I have to say I was thrilled. She can be a tough cookie and 8.5 out of 10 is usually the highest she goes! So I knew I’d struck gold with this recipe.
Served warm with a dusting of icing sugar, super fragrant strawberries and a swirl of cream to seal the deal, the plate you see above was my lunch.
Oh boy. Why have I waited so long? All these years I’ve been missing out on the absolute, utter deliciousness of homemade waffles. Plus I was pretty pleased that I’d managed to nail the recipe on my first attempt!
Yeah I can be a bit competitive with myself. I’m working on it.
Back to the waffles. You have gotta try these. Seriously, even if you’re not the worlds greatest cook, with this recipe and a trusted Andrew JamesBelgian Waffle Maker, you can’t go wrong.
Note: It is always recommended that you read through the entire recipe before proceeding. This applies to all recipes on this site and in general.
Recipe: Makes 10 Vanilla Bean Waffles
This recipe assumes that you have read the waffle maker’s instruction booklet and carried out any pre-treatment required. Mine was simple to wipe over the non stick plates with a clean, damp cloth.
120g Unsalted Butter
3 Large Free Range Eggs
150ml/5fl oz Whole Milk
1tsp Vanilla Bean Paste
30g/2tbsp Caster Sugar
225g/8oz Plain Flour – Self Raising can be substituted, omit the baking powder
2tsp Baking Powder
Place the unsalted butter into a small saucepan on a low – medium heat. Allow the butter to completely melt. Remove from the heat and allow to cool.
Whilst the butter is cooling crack the eggs into a large bowl. Give them a quick whisk.
Add the milk, sugar and vanilla bean paste to the eggs and lightly whisk to combine.
Once cooled weigh 100g of the melted butter into the egg, milk, sugar, vanilla bean paste mixture and whisk briefly to combine (wet ingredients).
Weigh the flour and sift along with the baking powder and salt into the bowl containing the wet ingredients.
Gently mix both the wet and dry ingredients together until just combined – over mixing will lead to tough waffles.
Ensure that the melted butter completely covers each of the waffle plates.
Close the waffle maker and switch on. For the Andrew JamesBelgian Waffle Maker it is ready to cook with when the green ‘ready’ light illuminates.
Using oven gloves, to protect your hands, as the top of the waffle make plus the waffle plates get very hot, press the button and open the waffle maker.
Close the lid of the waffle maker and set a timer for 5 minutes.
Ensure the room is well ventilated as the cooking process produces steam.
I found 5 minutes to be the optimum time for cooking these Vanilla Bean Waffles in this waffle maker. Adjustments to time maybe needed if using a different brand.
Really enjoy the smell as the waffles are cooking – don’t be surprised if your neighbours line up at your front door!
After 5 minutes, wearing oven gloves, press the button to release the lid of the waffle maker.
I used a wooden spatula to help remove the waffles from the plates. They came away really easily. Do not use anything metallic to remove the waffles as it could scratch the non stick coating on the waffle plates.
Repeat adding 1/4 cup (50mls) as before to each plate.
Continue until all the waffle batter has been used.
Once the last waffle has been removed switch the waffle maker off and leave to cool.
Enjoy your Vanilla Bean Waffles however you want.
I went for sliced strawberries, a dusting of icing sugar and some whipped cream. Our children reheated their waffles in the toaster, before adding various combinations of ice cream, Nutella and strawberries! What you put on yours is up to you. A drizzle of maple syrup would taste amazing on these golden beauties.
They keep for up to 2 days in an airtight container and can be reheated in the toaster or oven. I will test to see if they freeze well – I’ll get back to you, right here when I know!!
For a first attempt at waffle making I am surprised and pleased with how easy it is. I would happily make these at weekends, invite some friends over for a breakfast party.
Oh wow how much fun would that be??
However you enjoy your waffles, I really hope I have inspired you to have a go and make some at home. They simply taste so unbelievably good.
Vanilla Bean Waffles perfect for feasting, sharing and having fun!
If you have enjoyed making these Vanilla Bean Waffles you may also like these recipes: