Appliances 101 - KitchenAid Waffle Iron

If you have a passion for waffles as I do, then this is an investment worth it's weight. The KitchenAid Waffle Iron is one mean waffle baking machine. It creates two Belgian waffles simultaneously. The concept of using the gravity when flipping with waffles around helps to assure that your batter spreads evenly inside the iron and not oozing out the side onto your counter. Yes, this appliance has a hefty price tag and it also requires some dedicated cupboard space, but I guarantee to you that you will never regret it.

I usually bake my waffles at the 4 minute setting, but that is because I prefer a crispy waffle. I photographed the iron when I used it this past weekend so you can see the steam escaping while it baked eggnog waffles. I also love the aroma that fills my home when waffles are on the menu...

Buttermilk Waffles

To me, waffles are comfort food. I like them crispy on the outside with very little toppings so I can enjoy the waffle's flavor. Getting them crispy is a trial and error situation and I also think part of it comes down to your recipe as well. I think this fundamental waffle recipe becomes a constant in your kitchen. Buttermilk is a staple in my refrigerator - if you do not have some, add two tablespoons white vinegar to 1 cup milk and let sit for a half hour. Use the measurement needed for the recipe. It will not be exact, but close. I also ALWAYS separate my eggs - whites from yolks, whipping up the whites and folding them in at the end. Your result is a lighter waffle or pancake - there really is a difference. Lastly, when I do this - even though it is just me and my daughter, I make the whole batch and put the remaining waffles in the fridge - then toast them as needed. They last for two weeks in my house, but I don't eat them every day. Much better than Egg-O!!!

Lastly, I use the KitchenAid Pro-Line Waffle Iron. I know it is a hefty purchase, but if you are a waffle person like me it is a must have. I make so many variations of waffles - pizza, cinnamon bun, s'more, cornmeal, apple-sausage, the list goes on. It allows you to bake two waffles simultaneously - really a great value and as usual KitchenAid products are like Mack Trucks...

2 eggs, separated

1 3/4 cup buttermilk

1/4 cup vegetable oil - not corn or olive please

2 tbsp sugar

1/2 tsp cinnamon

1/2 tsp baking soda

1 1/2 cup all-purpose flour

2 tsp baking powder

1/2 salt - kosher or sea

Preheat a waffle iron. In a bowl mix together egg yolks, buttermilk, oil, sugar, cinnamon, baking soda, baking powder and salt. Gently mix in flour and set aside.

In a separate bowl whisk egg whites until medium peaks form. Fold egg whites into batter mixture and set aside until waffle iron is hot.

Bake waffles to desired brown-ness and serve immediately with butter, syrup, whip cream or whtever you desire.

Chocolate Waffle Cookies

I remember when my grandmother used to make these. It was so interesting to me because the concept of making a cookie in a waffle iron seemed unusual the first time. Her recipe makes the most delicious waffle cookies and I love the fact that I get another use out of my waffle iron. You want to use a regular waffle iron here - a Belgian waffle iron will not produce the results you need here.

3 ounces unsweetened chocolate, chopped

16 tablespoon unsalted butter

4 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups granulated sugar

1/2 teaspoon coarse salt

1 1/2 teaspoons cinnamon

1/2 cup plus Dutch-process cocoa powder, sifted

1 1/2 cups all-purpose flour

1/2 cup chopped walnuts (if desired)

For the glaze

2 tablespoons butter

1/4 cup confectioners' sugar

2 tablespoons Dutch-process cocoa powder

1 1/2 tablespoons milk

To make the cookies

In a small saucepan, add unsweetened chocolate and butter - melt over medium heat, stirring constantly. Remove from the stove and let cool slightly.In a large mixing bowl, add eggs, vanilla and granulated sugar - beat on medium speed with the paddle attachment until very pale - about 5 minutes.Add in chocolate mixture, salt, cinnamon, 1/2 cup cocoa and the flour.Preheat a waffle iron until hot. Lightly coat grids with cooking spray.Using a tablespoon cookie scoop, portion out the batter between the center of each waffle-iron square. Pull down the cover and cook until set, about 1 1/2 minutes. Use a fork to help you coax the cookie off and move them to a wire rack to cool completely. Repeat with remaining batter.

To make the glaze

In a small saucepan, melt 2 tablespoons butter. Stir in confectioners' sugar and 2 tablespoons cocoa powder. Stir in milk until smooth - remove from the heat.Gently dip 1 side of each cookie in the glaze so that just the waffle lines are coated. Transfer to wire racks and let sit until the glaze has set - at least 10 minutes. Dust cookies with extra confectioners’ sugar before serving.