Weather Forecast

Find more about Weather in Holyoke, CO
Click for weather forecast
I'm Just Cookin' PDF Print E-mail
Written by Darci Tomky   

And in the morning, I’m making waffles!

Donkey sure was excited about making waffles with Shrek, and you should be excited, too! Sept. 2-8 just happens to be National Waffle Week, so that means we are celebrating all things waffle! Whether you are an Eggo waffle person or a waffle fry expert, I think we all have something to celebrate this week.

It’s a tradition in my house to make waffles, pancakes or French toast on Sunday mornings, and waffles have definitely become my favorite! Of course they’re great with plain ol’ maple syrup, but it’s also fun to add peanut butter, Nutella, chocolate chips, fruit and whipped cream.

This Sunday I decided to try out some cinnamon roll waffles, a recipe from, and oh my goodness! These waffles are evil. Pure evil in a sweet, gooey, decadent waffle form. You might want to save these waffles for Christmas morning breakfast or some sort of a special occasion because they are just too amazing for their own good.

Waffles and ice cream have had a long, delicious relationship, so I think it’s only fair to give the couple their 15 minutes of fame this week. As legend has it, the ice cream man at the 1904 St. Louis World’s Fair ran out of cups. But never fear! A neighboring vendor cleverly rolled up a thin, waffle-like pastry into a cone shape to hold the ice cream. And the rest is history!

It’s still a perfect combination, and last week I took my ice cream/waffle obsession a step further. Ever heard of cake batter waffles? Yep. A-maze-ing! While surfing the internet, I found out you can make waffles with a box cake mix and the same amount of water/oil/eggs just like you were making a cake.

Picture this: Chocolate waffles with ice cream and toppings. Red velvet waffles with cream cheese frosting. Birthday confetti cake waffles with sprinkles and a vanilla glaze. Oh the possibilities are endless!!!

Cinnamon Roll Waffles

1 3/4 cups all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup canola oil
1/2 teaspoon vanilla

Cinnamon Topping:
1/2 cup butter melted
3/4 cup brown sugar packed
1 tablespoon ground cinnamon

Cream Cheese Topping:
4 tablespoons butter softened
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla

Waffles: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done—follow your waffle iron’s instructions. Use a fork to remove finished waffles. Repeat with remaining batter. Keep waffles warm until ready to serve (a 200-degree oven is perfect).

Cinnamon Topping:
In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

Cream Cheese Topping: In a medium, microwave-safe bowl, heat butter and cream cheese for 30 to 60 seconds, just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.

When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you’d like. Serve immediately.

Holyoke Enterprise September 6, 2012