In 2019, I will eat 100 discrete waffles. Made myself or purchased. Leftovers don’t count. Click images for recipe links where available. Follow my progress here or on instagram @zoeywrites. #ZoeyWaffles
Recipe Mods: Used vegetable oil (recipe directions say melted butter but ingredient list says oil)
Sauce, Drizzle or Topping: Butter & maple syrup; also plain
Tasting Notes: Wasn’t crazy about it at first, but really enjoyed them reheated. Lightly sweet so would lend itself well to berries and whipping cream.
What I learned about myself (or waffles) thanks to this waffle: Leftovers are a great idea.
Leftovers?: Don’t overtoast them. Do serve with ice cream.
Would I Waffle This Waffle Again? Yes, but may add chunks of chocolate and would have whipping cream on hand.
Waffle No. 1: Cheesy Cornbread Waffle
Date: Jan. 2
Recipe or Waffle Inspiration: Half-Baked Harvest Cheddar Cornbread Waffle BLT with Chipotle Butter
Recipe Mods: No corn. Used Beemster cheese. Didn’t make an enormous sandwich out of it.
Sauce, Drizzle or Topping: Butter & spicy red pepper jelly
Tasting Notes: Great density. Also good without toppings, but the spicy jelly was an inspired move.
What I learned about myself (or waffles) thanks to this waffle: I sprinkled extra cheese on top after plopping in the batter, but the cheese became a bit burnt. Next time, I’d let them cook longer before adding the cheese.