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I'm Kristy!
A graphic & web designer in sunny Florida. Simply put, I LOVE ALL THINGS CREATIVE. My 3Peppers are Crafts, Cooking, and Color... What are yours?

Waffles with Raspberry Sauce and Fresh Whipped Cream

waffles-with-raspberryWith the move came a bigger kitchen, and among other things, a WAFFLE IRON!

Since I found it in the cabinet I’ve been dying to use it… well, I talked Dave into using for breakfast our first Saturday morning fully in the new house. (I also talked him into writing the instructions for this recipe!) Here’s our KitchenAid Pro Line Series Waffle Baker HIGHLY RECOMMEND IT!

Ingredients for Waffles with Raspberry Sauce and Fresh Whipped Cream:

Waffles –  about 5-6 servings
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
3 eggs, separated
2 1/2 cups milk
2 teaspoons vanilla
3 tablespoons vegetable oil
2 tablespoons vanilla sugar (or plain white sugar)

Raspberry Sauce –
12oz raspberries
1 tablespoon balsamic vinegar
2 tablespoons water
1/3 cup vanilla sugar (or plain white sugar)

Whipped Cream –
1 pint cold heavy cream
1/4 cup vanilla sugar

Instructions:

Raspberry Sauce:

Wash the berries. You don’t know where they’ve been. You haven’t seen the things they’ve seen, man. Scrub the little bastards. Coax them into a pot with the rest of the ingredients and cook, stirring every once in awhile, you know, not too much but just enough to let them know you like them without seeming easy, over medium heat until awesome; about one episode of Robot Chicken (10 -15 minutes).

Waffles:

Place the mixing bowl of your stand mixer in your freezer…or someone else’s freezer. Just get it cold.

In a big-ass bowl, combine flour, cornstarch, baking powder, and salt. Mix it. Mix it good.

Separate the eggs. Tell them it’s for their own good. Make up a story. Set the whites aside. Put the yellow guys in a bowl with the milk, vanilla, and veggie oil. Beat to submission. Add to the dry ingredients and mix it good.

Stir the raspberries you forgot about.

Retrieve the bowl of your stand mixer. Pour the egg whites in and mix to a thick foam. Avoid wells. Fold (I say FOLD!) the foam into the batter. Wash the mixing bowl of the stand mixer you used and put it back in the freezer.

Scoop foamy batter into your waffle maker (or someone else’s waffle maker) and count out loud to 240 (or set a timer for about 4 minutes, whatevs). More than likely, you’ll have screwed this one up. Learn from your mistake and do this 5 or 6 more times. Stir the berries again.

Whipped Cream: Do this last.

Get the mixing bowl for your stand mixer again. It’s in the freezer jackass. Pour the cold heavy whipping cream into the mixing bowl and whip it, whip it good. Just before it begins to stand up for itself, bully it some, and while it’s still reeling in the bowl from the sick burn you just put on it, add the sugar slowly, like you mean it. Whip until awesome.

Stack waffles, raspberry sauce and whipped cream on a plate. Let your fiancee photograph it for her blog, and enjoy!

 raspberry-waffles

About Kristy

Hi! I'm Kristy! I'm a graphic & web designer working from home in sunny Florida. Simply put, I LOVE ALL THINGS CREATIVE. 3Peppers is my place to share my creations with you... My three peppers are crafts, cooking and color, what are yours?

Comments

  1. OH, My!! I think I may be having waffles for lunch. Your pictures look soo appetizing!! I haven’t ever really done a raspberry topping before. Blueberries and strawberries mainly. I’m going to have to try this soon. I know our readers would love to see this, too! Our Weekly All Things Thursday Link Up party is going on now at allthingswithpurpose.com, and we would LOVE for you to join us with this post and/or any others you’d like to share :) Hope to see you soon!!