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Homemade Waffle Cones Two Ways

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Homemade Waffle Cones Two Ways

Makes 8 stovetop sugar cones or 6 waffle cones.
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Ingredients
  

stovetop sugar cones:

  • 2 large egg whites
  • 1/2 cup superfine sugar
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • 2/3 all-purpose flour
  • 2 tablespoons unsalted butter melted

waffle cones:

  • 1 egg plus 1 egg white
  • 1/4 teaspoon salt
  • 1/4 cup plus 1 tablespoon superfine sugar
  • 1/2 cup plus 2 tablespoons all purpose flour
  • 1/4 cup unsalted butter melted, 1/2 stick
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • melted semisweet or dark chocolate
  • cone rollers
  • waffle cone maker

Instructions
 

Stovetop sugar cones:

  • Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together.
  • Stir in flour and butter until fully incorporated and batter is smooth.
  • Lightly spray a nonstick skillet with a small amount of cooking spray.
  • Pour 2 1/2 tablespoons batter into the cold skillet and spread into a thin even layer.
  • Place skillet over medium heat and cook for 4 to 5 minutes or until base has set.
  • Flip and continue to cook for 1 to 2 minutes.
  • Quickly lay sugar disc onto a clean towel and top with cone roller.
  • Using towel and cone roller, roll sugar disc into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
  • Cool skillet and repeat until all batter has been used.
  • Cool cones completely before dipping the tips in chocolate and setting on parchment until the chocolate hardens. Carefully store in an airtight container for up to three days.

Waffle cones:

  • Pour all ingredients into a mixing bowl and whisk together until no lumps remain.
  • Allow mixture to sit for 5 minutes.
  • Heat waffle cone maker to desired settings.
  • Pour 3 to 3 1/2 tablespoons batter into the center of the waffle cone maker and gently press lid closed, completely.
  • Cook waffle cones for 3 to 4 minutes or until golden brown.
  • Quickly lay waffle disc onto a clean towel and top with cone roller.
  • Using towel and cone roller, roll waffle disc into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
  • Cool skillet and repeat until all batter has been used.
  • Cool cones completely before dipping the tips in chocolate and setting on parchment until the chocolate hardens.
  • Carefully store in an airtight container for up to three days.

Zucchini Cheddar Keto Waffles

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Zucchini Cheddar Keto Waffles

Savory, cheesy, these waffles are perfect for sandwiches. Try them toasted, with your favorite burger. Use them for making pizza. Topped with spinach, bacon, a poached egg and hollandaise or cheese sauce - they are divine! Toasted and slathered with butter - perfectly delish!
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Ingredients
  

  • 3 Ounces Almond flour (1/2 cup + 2 Tablespoons)
  • 1 Tablespoon baking powder
  • 1/4 Teaspoon Onion powder
  • 1/8 Teaspoon Garlic powder
  • 1/8 Teaspoon salt
  • 6 Large eggs (1 1/2 cups or 376 ml)
  • 8 Ounces cream cheese
  • 2 Tablespoons Butter, melted
  • 4 Ounces Grated sharp cheddar cheese (1/2 cup)
  • 1 1/2 Ounces Finely grated zucchini (1/2 cup)

Instructions
 

  • Place all of the ingredients into the container of a blender or food processor. Process until well blended. Allow the batter to sit for 10 minutes before baking in a waffle maker. Bake according to manufacturer's instructions.

Notes

This waffle is best made in a standard waffle iron. I prefer to make them in a small, 4" round mini waffle maker like this one https://www.amazon.com/Dash-Mini-Maker-Individual-Breakfast/dp/B010TCP3SC/ref=asc_df_B010TCP3SC/?tag=hyprod-20&linkCode=df0&hvadid=167151781903&hvpos=1o2&hvnetw=g&hvrand=3217089079443992573&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=1014234&hvtargid=pla-306059031285&psc=
Double the batch and make lots  freeze them in a single layer on baking racks.  When solid, stack, using parchment paper or plastic wrap between each waffle  store in the freezer in an air tight container for up to 8 weeks
This batter can also be used to make a savory pancake or crepe.  Melt butter into a small skillet and pour about 1/4 cup of batter into the hot pan.  When browned and bubbly, turn and brown on briefly on the other side.  Serve with plain Greek yogurt on top.

Keto Waffles or Pancakes

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Keto Waffles or Pancakes

Light and spongy - these are a great way to start (or end) your day. Top with fresh strawberries and some freshly whipped heavy cream.
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Servings 6 Belgian

Ingredients
  

  • 6 Large eggs 1 1/2 cup total
  • 8 Ounces cream cheese Cut into chunks
  • 2 Tablespoons Butter Melted
  • 1 teaspoon vanilla extract
  • 1 Tablespoon baking powder
  • 2 Tablespoons Monk fruit sweetener Or erythritol
  • 1/2 Cup Almond flour
  • 2 Tablespoons Coconut flour
  • 2 teaspoons Ground cinnamon
  • Pinch Salt

Instructions
 

  • Place all ingredients in the container of a blender or food processor. Blend on high speed for a minute or two until well blended. Allow the batter to stand for about 10 minutes before cooking. Preheat your waffle iron, and following manufacturer's instructions, bake until golden brown.

Notes

This recipe makes great pancakes. Just pour onto a hot griddle after allowing the batter to rest.  Try adding a few fresh or frozen berries to each pancake before flipping.

Soft and Chewy Tex-Mex Flour Tortillas

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Soft and Chewy Tex-Mex style Flour Tortillas

Soft, thick, with just the right amount of chew. No need to run to the store for tortillas ever again.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 41 minutes
Servings 8 tortillas

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons vegetable oil
  • 3/4 cup warm milk

Instructions
 

  • Mix together the flour, baking powder, salt and oil.
  • Slowly add the warm milk.
  • Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft.
  • Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
  • After the dough has rested, divide into eight portions. Using your hands, roll each portion into a ball.
  • Place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
  • After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle and roll with a rolling pin, from the center, until it’s thin and about eight inches in diameter.
  • Don’t over work the dough, or it will be stiff.
  • Keep rolled-out tortillas covered until ready to cook.
  • Heat a dry cast-iron skillet or comal on high to about 500 degrees F.
  • Cook each tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
  • Keep cooked tortillas covered wrapped in a napkin until ready to eat.
  • The tortillas can be reheated in a dry iron skillet, over a gas-burner flame or in the oven wrapped in foil.
  • While you probably won’t have any leftovers, you can store the finished tortillas in the fridge, tightly wrapped in foil or plastic, for a day or so.
  • Makes eight tortillas.

Pumpkin Spice Steamers

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Pumpkin Spice Steamers

Warm and foamy with just the right amount of spice. . . A perfect way to start or end to a fall day. The recipe is simple – milk, flavored syrup, a whisk (or handheld foamer) and a bit of whipped cream. While you can use nonfat milk – the higher the fat content, the more luscious the end product.
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Ingredients
  

  • milk
  • Toriani Pumpkin Spice Syrup
  • Whipped cream optional – but not really
  • fresh grated nutmeg

Instructions
 

  • Determine the amount you want to make – I usually figure 12 ounces of milk for an adult serving - 8 ounces is plenty for a child.
  • Pour milk into a saucepan. For each cup of milk, use 2-3 tablespoons of syrup (for 12 ounces, I like 4 tablespoons) – but suit to your taste. Stir to combine.
  • Place the pan over medium heat. If you want frothy milk, whisk constantly while the milk comes to temperature. If you just want flavored milk, stir occasionally – watching to make sure that the milk does not come to a boil.
  • Pour the warmed milk into mugs. Top with whipped cream and a sprinkle of freshly grated nutmeg.
  • Enjoy.

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