Ingredients

Besides a loaf of brioche bread, which is the star of the show in this easy recipe, you’ll need a few basic ingredients that you likely already have on hand. Simply gather:

• Brioche loaf: You’ll need one loaf of day-old brioche bread, which you should be able to cut into about eight 1-inch slices. Day-old bread is ideal for this brioche breakfast casserole, as its dry texture evenly soaks up the milk mixture and prevents the casserole from getting soggy. I make my own brioche, but store-bought would also work for this recipe.
• Unsalted butter
• Whole milk
• Heavy cream (or half and half)
• Eggs
• Vanilla extract 
• Coconut sugar
• Ground cinnamon
• Ground nutmeg 
• Kosher salt 
• Sliced strawberries (optional)
• Sliced almonds or other nuts (optional) 

Substitutions, Optional Toppings, & Add-Ins

If you don’t have all the ingredients on hand or if a few of them aren’t compatible with your dietary restrictions, rest assured that you can still enjoy this delicious french toast brioche bake with a few simple swaps. Feel free to get creative with the toppings, too! Here are a few suggestions: 

• Type of bread: I love to use brioche for french toast because it offers a sweet, buttery richness and a fluffy texture. If you can’t find brioche at your local grocery store or don’t have the ingredients to make it, you can also make a french toast casserole with challah bread. Either buy it from the store or make your own Challah Bread for a great substitute that still provides that fluffy, rich flavor and texture. 
• Plant-based milk: If you follow a dairy-free diet, I recommend swapping full-fat coconut milk for the whole milk in this french toast brioche casserole. The fat content in the coconut milk will help you achieve that rich, decadent texture, but keep in mind that it will slightly alter the flavor. You can also use almond milk, which will result in a thinner, less rich texture.
• Heavy cream: If you don’t have heavy cream on hand or wish to cut down on the fat and calories, you can use an equal amount of half and half instead. For a dairy-free option, you can completely omit the cream and substitute an equal amount of dairy-free milk of your choice. Keep in mind that doing so will alter the texture and flavor of the recipe (not to say it won’t still taste delicious!). 
• Sugar: I prefer to use coconut sugar in this recipe since it’s unrefined, but you can also use brown sugar for a similar flavor. For another refined-sugar-free option, try using maple syrup instead. If you do choose to substitute maple syrup, just use ½ cup less milk than the recipe calls for. 
• Toppings: My favorite way to serve this easy french toast bake with brioche is to top it with fresh sliced strawberries or fresh berries, sliced almonds, and a dusting of powdered sugar. For an extra sweet and indulgent baked french toast casserole topping, whip up a cinnamon Streusel Topping to sprinkle on top of the casserole before baking it in the oven. 
• Chocolate brioche french toast: If you’re one of my chocolate-loving friends, you know that you can never go wrong with adding chocolate to a sweet breakfast recipe. You can incorporate some chocolate chips into your french brioche toast or simply sprinkle some on top before baking. Use as much chocolate as your heart desires! 

How to Make French Toast Casserole with Brioche Bread?

This french toast casserole recipe with brioche bread only requires 10 minutes of hands-on time, which is as easy as whipping up a milk and egg mixture to pour over the bread. You’ll need a little bit of patience for the resting and cook time, but it’s worth it (trust me). Here’s how to make french toast with brioche bread: 

1. Slice the bread and prep your baking dish: Cut your brioche slices into 1-inch cubes. Grease a 9×13-inch baking pan with the melted butter. 
2. Place the bread cubes in the pan: Spread the small pieces of bread in an even layer in the prepared baking dish and set aside. 
3. Make the milk and egg mixture: Add the whole milk, heavy cream, eggs, vanilla extract, coconut sugar, cinnamon, nutmeg, and a pinch of salt to a large bowl. Whisk until fully combined. 
4. Pour the mixture over the bread: Slowly pour the custard mixture over the brioche cubes until they are evenly covered. Gently press on the bread pieces to ensure they have soaked up the liquid. 

5. Cover and rest: Cover the dish with plastic wrap and let it rest in the refrigerator for at least 2 hours or overnight (for up to 8 hours). 
6. Preheat the oven: Preheat your oven to 350 degrees F (176 degrees C). 
7. Add the toppings: Remove the plastic wrap and top the casserole with sliced strawberries and almonds, if desired. 
8. Bake: Bake the brioche bread breakfast casserole for 45-50 minutes or until it appears lightly golden brown. 
9. Let cool and serve: Let your baked brioche french toast casserole cool for about 10-15 minutes. Serve. 

How to Serve?

Just like regular french toast, this easy brioche french toast casserole is delicious when served with a variety of sweet toppings. From a simple dusting of powdered sugar to a heaping pile of whipped cream and fresh fruit, you can make it as decadent as you’d like! It’s the perfect dish to serve for special occasions, weekend mornings, or just because. Here are my serving recommendations: 

• Add a scoop of ice cream: Who doesn’t like dessert for breakfast? For a truly indulgent treat, top your brioche french toast bake recipe with some homemade Vanilla Ice Cream. 
• Dust on some powdered sugar: If you like to keep things simple and subtly sweet, you can add a dusting of powdered sugar on top. You can also top your brioche french toast casserole with fruit, such as fresh blueberries or strawberries, and sliced almonds.
• Serve it with a mound of whipped cream: To amp up the creaminess of this brioche toast recipe, top it off with a heaping mound of Whipped Maple Cream. The maple flavor pairs beautifully with the rich brioche french toast recipe.

Expert Tips

The key to perfect oven-baked brioche french toast is achieving a moist, rich texture on the inside and a slightly crisp, golden brown exterior. With some trial and error, I’ve learned a few simple tips and tricks that I’d like to share with you to help you achieve expert results on your first try. Here’s what you need to know: 

• Use day-old bread: Stale bread might not sound too appetizing, but it’s actually crucial to use day-old bread to keep your baked french toast brioche from getting soggy. The idea is that the dry bread will evenly soak up all the liquid while still holding its shape. If you only have fresh bread available, you can dry it out in a low-heat oven for a few minutes. I recommend 300 degrees F for about 15 minutes. 
• Make sure the cubes aren’t too thin: Make sure to cut your bread slices into cubes no thinner than about an inch. Keeping your cubes on the thicker side will ensure they come out moist and rich instead of soggy. 
• Alternative method: For a classic french toast option, you can cut your brioche slices in half diagonally to form two triangles per slice. Dip each triangular slice into the milk mixture (making sure to soak both sides), line them up at the bottom of the pan, pour the remaining liquid on top, and bake as instructed above. Let it cool a bit before serving. 

FAQs

Other Brioche-Based Recipes You Can Make

I love brioche bread because not only is it delicious, but it’s also super versatile. From sweet to savory recipes, a simple loaf of brioche goes a long way. If you’re as much of a fan as I am, you’ll love these other brioche-based recipes: 

• Pumpkin Bread Pudding Recipe
• Goat Cheese Bread Pudding
• Mushroom Brioche Stuffing 

If you try this Overnight Brioche French Toast Casserole recipe or any other recipe on Foolproof Living, please take a minute to leave a star rating and a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Brioche French Toast Casserole Recipe

This Brioche French Toast Casserole is made with thick-sliced and cubed buttery brioche bread coated in a creamy milk and egg mixture and topped with fresh fruit and nuts. With just a few simple ingredients, it's the perfect breakfast or brunch dish to serve for special occasions, such as Mother's Day, Easter, or Christmas, or for a decadent weekend treat!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Resting time 2 hours hours

Total Time 3 hours hours

Servings 6 Servings

Calories 538kcal

Author Aysegul Sanford

Ingredients

• 1 loaf brioche 8 1-inch slices (day-old bread)
• 1 tablespoon unsalted butter melted and cooled
• 1 ½ cups whole milk
• ½ cup heavy cream or half and half
• 6 large eggs
• 1 tablespoon vanilla extract
• ½ cup coconut sugar or brown sugar, plus more for sprinkling on top
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch kosher salt

Optional Toppings

• 1 cup strawberries halved
• ½ cup sliced almonds or any other nuts

Instructions

• Slice brioche slices into small 1-inch cubes. Brush a 9X13 casserole dish with melted butter.
• Spread the cubed brioche bread on a single layer. Set it aside.
• In another large mixing bowl, whisk together whole milk, heavy cream, eggs, vanilla extract, coconut sugar, ground cinnamon, ground nutmeg, and salt until fully combined.
• Spread it over the bread. Gently press to ensure that brioche cubes are fully soaked with the liquid mixture.
• Cover with plastic wrap and refrigerate for at least two hours or overnight (for up to 8 hours).
• Preheat the oven to 350 degrees F (176 C).
• Remove the plastic wrap. If desired, top it off with halved strawberries and sprinkle it with almond slices.
• Bake in the preheated oven for 45-50 minutes until the top layer is lightly golden brown.
• Let it cool for 10-15 minutes before serving.

Notes

• Use day-old bread: Stale bread might not sound too appetizing, but it’s actually crucial to use day-old bread to keep this oven-baked french toast brioche from getting soggy. If you only have fresh bread available, you can place it on a sheet pan and dry it out in a low-heat oven for a few minutes. I recommend 300 degrees F for about 15 minutes. 
• Store-bought brioche: Please be aware that some store-bought brioche is sweetened with more sugar than my homemade version. Therefore, if you are using a store-bought brioche loaf, I recommend giving it a taste and reducing the amount of sugar used. Depending on the sweetness level of the particular brand you are using, I recommend starting with half the amount of sugar.
• Alternative method: For more of a classic french toast option, you can cut your brioche slices in half diagonally to form two triangles per slice. Dip each triangular slice into the milk mixture (making sure to soak both sides), line them up at the bottom of the pan, pour the remaining liquid on top, and bake as instructed in the recipe card.
• Store: Let the leftovers cool to room temperature, tightly cover or place them in an airtight container, and store them in the fridge for up to 3 days. You can also separate your leftovers into smaller, individual airtight containers so you can reheat individual servings.
• Reheat: Reheat your leftover casserole in a 350-degree F oven for 15 minutes or until heated through.

Nutrition

Calories: 538kcal | Carbohydrates: 45g | Protein: 17g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 318mg | Sodium: 385mg | Potassium: 278mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1208IU | Vitamin C: 14mg | Calcium: 177mg | Iron: 2mg

The post Brioche French Toast Casserole appeared first on Foolproof Living.

Ingredients

We’re keeping the ingredient list short and simple for this recipe, making it easy to whip up these quick brioche waffles whenever the mood strikes. Top them off with fresh fruit and maple syrup for the perfect Sunday morning breakfast. Here’s what you’ll need:

• For this brioche waffle recipe, gather a loaf of brioche bread, whole milk, eggs, salt, vanilla extract, and maple syrup (optional). 
• As optional toppings, use maple syrup, chopped seasonal fruit, and optional confectioner’s sugar. 

How to Make Brioche Waffles 

This fast brioche recipe comes together in about 25 minutes, meaning you can spend less time cooking and cleaning and more time indulging. Here’s how to make them:  

1. Slice the bread: Cut your brioche loaf into approximately 1 ½ inch slices. Set them aside. 
2. Preheat the oven: Preheat the oven to 200 degrees F. You can keep your cooked brioche bread waffles in the oven to keep warm while you cook the rest of the waffles. 
3. Preheat the waffle iron: Preheat your waffle iron according to the manufacturer’s instructions. 
4. Make the milk mixture: Add the milk, eggs, vanilla extract, salt, and (optional) maple syrup to a bowl and whisk until combined. Dip each slice of brioche into the mixture for 2-3 seconds per side. Transfer them to a baking sheet. 
5. Cook the waffles: Spray the waffle iron with vegetable oil spray and cook each piece of brioche according to your iron’s instructions. Make sure to spray the iron before adding another slice. 
6. Transfer to the oven: Transfer each cooked waffle onto a baking sheet and keep them in the warmed oven as you cook the rest of the waffles. Continue until all your slices are cooked. 
7. Serve: Top each waffle with chopped fresh fruit and a drizzle of maple syrup. For additional sweetness, dust the waffles with confectioner’s sugar. 

How to Store, Freeze, and Reheat 

The great thing about this fast brioche recipe is that you can make extra waffles to store and enjoy for breakfast throughout the week. All you have to do is reheat them, add your toppings of choice, and enjoy! Here are a few storage tips: 

• Store: If you think you’ll consume the extra waffles within a few days, let them cool to room temperature before placing them in an airtight container. They’ll keep in the fridge for up to four days.
• Freeze: I like to freeze my extras, so I have a quick waffle to enjoy whenever I have a busy morning. To freeze, allow them to come to room temperature before placing them in a freezer-safe, airtight container (ensure it’s airtight to prevent freezer burn). You can store them in the freezer for up to a month. 
• Reheat: To reheat the waffles from the fridge or the freezer, pop them in the toaster or toaster oven until they’re warm.

FAQs

Other Quick Breakfast Recipes You Might Like

They say breakfast is the most important meal of the day, so why not make it delicious? Whether you’re in the mood for something savory or sweet, you can find lots of breakfast inspiration here on the blog. Check out the links below for some ideas:

• Yogurt Parfait
• Oatmeal with Yogurt
• Steel Cut Overnight Oats

If you try this Waffle Brioche recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Brioche Waffles Recipe

These quick brioche waffles are a great alternative to waffles made with batter, especially when you are short on time. It is made by lightly dipping slices of brioche in an egg and milk mixture and cooking them in a waffle iron. Simply make a batch eat it right away, or freeze it for later.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 Slices

Calories 236kcal

Author Aysegul Sanford

Ingredients

• 1 loaf Brioche bread
• ¾ cup whole milk
• 3 large eggs
• Pinch salt
• ½ teaspoon vanilla extract
• 1 tablespoon maple syrup optional
• vegetable spray
• ½ cup seasonal fruit chopped
• Confectioners’ sugar (optional)

Instructions

• Slice Brioche into 1½ inch thick slices. Set aside.
• Pre-heat your oven to 200 degrees.
• Pre-heat your waffle iron.
• Whisk together the milk, eggs, salt, vanilla extract, and maple syrup (if using). Dip each slice into the mixture for 2-3 seconds on both sides and then transfer it to a baking sheet.
• Spray the waffle iron with vegetable spray. Cook each slice in your waffle iron according to the manufacturer’s instructions. Make sure to spray again after each slice to prevent bread from sticking.
• Transfer cooked waffles onto a rimmed baking sheet and keep them warm in the oven as you cook the rest of the slices.
• To serve: Top them off with chopped fruit. Drizzle them with maple syrup. If preferred, sprinkle it with some confectioners’ sugar.

Video

Notes

• Store: If you think you’ll consume the extra waffles within a few days, let them cool to room temperature before placing them in an airtight container. They’ll keep in the fridge for up to four days.
• Freeze: I like to freeze my extra waffles, so I have one ready to go whenever I’m craving a quick, yummy breakfast. To freeze, allow them to come to room temperature before placing them in a freezer-safe, airtight container (make sure it’s airtight to prevent freezer burn). You can store them in the freezer for up to a month.
• Reheat: To reheat the waffles from the fridge or the freezer, simply pop them in the toaster or toaster oven until they’re warm.

Nutrition

Calories: 236kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 136mg | Sodium: 228mg | Potassium: 72mg | Fiber: 1g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

The post Quick Brioche Waffles appeared first on Foolproof Living.

They say breakfast is the most important meal of the day – and these ricotta cheese pancakes will make your heart skip a beat (much like my almond flour pancakes and almond flour buckwheat pancakes).

I love to make them with my homemade ricotta cheese for the most pronounced sweet cream kick. I serve them with plenty of warm maple syrup, homemade blueberry sauce (or my blueberry puree), and fresh berries, which really bring out the lemon flavor.

Ingredients

The ingredients for these ricotta pancakes are what you would find in your usual pancake mix, but much, much better.

Gather together all-purpose flour, baking soda, salt, ricotta cheese, milk, eggs, fresh lemon zest, fresh lemon juice, vanilla extract, butter, granulated sugar, and vegetable oil.

Ingredient Substitutions and Notes

• Ricotta Cheese: Use full-fat ricotta cheese for the best pancakes. I always have some homemade ricotta in my fridge. Italian markets carry top-quality fresh ricotta cheese, too.
• Milk: I used whole milk, but buttermilk would give a nice tang.
• Sugar: Use coconut sugar, or your favorite granulated sugar, if you prefer not to use white sugar. It changes the color of the pancakes but it is still very good.
• Eggs: The ricotta pancake recipe below uses 4 egg whites and 2 egg yolks. You can use the extra 2 egg yolks in another recipe. 

How to Make

This recipe for ricotta pancakes takes a little help from whipped egg whites, but the extra effort is well worth it. Simply:

1. Mix dry ingredients: In a large bowl, whisk flour, baking soda, and salt.
2. Whisk wet ingredients: In a medium bowl, combine ricotta cheese, milk, 2 egg yolks, lemon zest, lemon juice, vanilla extract, and melted butter. Whisk until just combined.
3. Make pancake batter: Gently pour and stir the ricotta mixture into the dry ingredients. Do not overmix.
4. Whip egg whites: In a separate bowl, place the egg whites. Using a hand mixer, whisk egg whites for 1 minute at medium-low speed. Increase the speed to medium and whisk until foamy for 1 more minute. Slowly add the sugar and whisk until soft peaks form (it will be very silky), about 1-2 minutes.

5. Whisk in ⅓ egg whites: Gently whisk 1/3 of the beaten egg whites into the pancake batter.
6. Fold in remaining egg whites: Using a rubber spatula, gently fold in the rest of the whipped egg whites.
7. Keep them warm: Preheat the oven to 200 degrees F. 
8. Cook pancakes: Heat 1 teaspoon vegetable oil in a 12-inch nonstick skillet over medium heat. Using a paper towel, wipe out the excess oil. Measure 1/4 cup of the batter and gently pour into the skillet. You should be able to fit about 3 pancakes, with a few inches between. Cook for 2 minutes, flip, and cook for another 1 minute, or until the edges are set. Repeat with the rest of the batter. As you are cooking the rest of the batter, place the cooked pancakes in a single layer on a baking sheet and keep warm in the oven.
9. Serve: Serve with maple syrup, blueberry sauce and fresh berries.

Variations

Feel free to throw in a mix-and-match of your favorite mix-ins to make this homemade pancake recipe your own. I like to add the mix-ins after I’ve ladled out the batter onto the griddle for even distribution.

• Nuts: Add ½ cup slivered almonds or toasty pecans.
• Chocolate: Stir in a handful of chocolate chips (~ 1/4 cup) or a chopped chocolate bar.
• Cannoli: Give these a cannoli twist by swapping the lemon zest and juice for orange instead and add a dash of cinnamon and mini chocolate chips, too.

Similar Breakfast Recipes You Might Also Like:

If you are a fan of lemon and ricotta pairing, be sure to try my Ricotta Lemon Pasta recipe as well. Otherwise, below are a few other delicious must-try breakfast dishes.

• Brioche French Toast
• Almond Flour Waffles
• Belgian Waffles with Yeast
• Brioche Waffles
• Want more? Check out all our pancake and waffle recipes
• If you’d rather prefer a recipe without milk, try this Pancakes without Milk recipe from Texanerian.

This recipe has been adapted from America’s Test Kitchen cookbook with minor changes to the original recipe.

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Lemon Ricotta Pancakes Recipe

This Lemon Ricotta Pancakes recipe might be the most fluffy and light pancake recipe you can imagine. Made with pantry staples, it is bursting with zesty flavors. Top them off with homemade blueberry sauce or simply drizzle them with maple syrup for a delicious breakfast.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 pancakes

Calories 146kcal

Author Aysegul Sanford

Ingredients

• 2/3 cup all-purpose flour (3 1/2 oz.)
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup ricotta cheese 8 oz. ricotta cheese
• 2 large egg yolks
• 1/3 cup whole milk
• 1 teaspoon lemon zest
• 4 tablespoons fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• 2 tablespoon unsalted butter melted and cooled – or vegetable oil
• 4 large egg whites
• 1/4 cup granulated sugar* (1 3/4 oz.)
• 2 teaspoons vegetable oil for cooking the pancakes
• 1 cup homemade blueberry sauce Optional – or any other one of your favorite toppings

Instructions

• Whisk dry ingredients: Place flour, baking soda, and salt in a large bowl and whisk until combined. Set it aside.
• Mix Wet ingredients: In a seperate bowl, whisk together ricotta cheese, egg yolks, milk, lemon zest, lemon juice, vanilla extract, and butter until it is just combined. Set it aside.
• Gently pour and stir the ricotta mixture into the dry ingredients. Do not over mix.
• Using a hand mixer, whisk egg whites for 1 minute in medium-low speed. Increase the speed to medium and whisk until foamy for 1 more minute. Slowly add the sugar and whisk until soft peaks form (it will be very silky) for 1-2 minutes.
• Gently whisk 1/3 of the egg whites and sugar mixture into the flour and ricotta mixture.
• Using a spatula, fold in the rest of the egg whites and sugar mixture into the batter making sure to be gentle to not to deflate all the air we incorporated into the egg whites.
• Preheat the oven to 200 degrees F.
• Heat 1 teaspoon vegetable oil in a 12-inch non-stick skillet in medium heat. Using a sheet of paper towel, wipe out the excess oil. Measure 1/4 cup* of the batter and portion it in 3 places leaving a couple of inches around each pancake. Let it cook 2 minutes, flip, and cook each pancake for another 1 minute or until the edges are set. Repeat it for the rest of the batter.
• As you are working on cooking the rest of the batter, place cooked pancakes on a baking sheet in a single layer to keep them warm.
• Serve with blueberry sauce, fresh blueberries or any other fresh fruit.

Notes

• This ricotta pancake batter makes 10-12 small pancakes. You can use a larger cup to make bigger pancakes if you wish.
• The calorie information below does not include the blueberry sauce drizzled on top.
• Sugar: I first shared this post back in 2014. In 2016, I decided to no longer share recipes made with refined sugars. This recipe is made with granulated sugar but I have tested it with an equal amount of coconut sugar as well. Other than the color of the pancakes there was not much of a difference in taste. Therefore, if you prefer a more natural sweetener, you can use coconut sugar in place of granulated sugar.
• Storage: Store leftover pancakes between layers of parchment paper in a plastic storage bag or airtight container for up to 4 days.
• Freezer: Store pancakes between layers of parchment paper in a plastic freezer bag or freezer-safe container for up to 2 months.
• Reheat: Reheat in the microwave in short 20-second increments. To reheat a large batch, set the pancakes on a wire rack set inside a baking sheet, cover with foil, and warm through in a 350-degree F oven for 5-10 minutes. Add 2-3 minutes to the baking time if reheating from frozen.

Nutrition

Calories: 146kcal | Carbohydrates: 15g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 217mg | Potassium: 89mg | Fiber: 1g | Sugar: 7g | Vitamin A: 253IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg

 Adapted from Cook’s Illustrated Magazines’ Lemon Ricotta Pancakes.

The post Lemon Ricotta Pancakes appeared first on Foolproof Living.

And I haven’t even mentioned the best part. This instant waffle recipe is just that – instant – with a little planning ahead. But I promise the extra effort is well worth it.

Ingredients

The ingredient list for overnight Belgian waffles is short and sweet. You probably already have most, if not all, of the ingredients for this waffle dough recipe on hand.

Gather together milk, butter, all-purpose flour, granulated sugar (coconut sugar), rapid rise yeast, kosher salt, large eggs, and vanilla extract.

Ingredient Substitutions and Notes

• Milk: I recommend using whole milk versus low-fat or skim milk for best results. Buttermilk would be a good substitute and add a subtle tangy flavor.
• Sugar: Coconut sugar is my preferred sugar, but use your favorite. Since the quantity is so small, a liquid sweetener such as maple syrup or honey can be substituted, just make sure to mix it with the eggs and vanilla.
• Yeast: Although rapid-rise yeast granules are a bit smaller than instant yeast, both can be used interchangeably here. If you only have active dry yeast, add it to the warm milk and butter (about 100-110 degrees F), allow it to sit for 10 minutes until frothy, then proceed with the recipe.

How to Make

Once you learn how to make overnight yeast waffles, you’ll never go back. Simply:

1. Warm milk and butter: Combine milk and butter in a small pot over medium heat. Heat, stirring occasionally until the butter is melted. Set aside to cool.
2. Mix dry ingredients: In a large mixing bowl, combine flour, sugar, yeast, and salt.
3. Whisk wet ingredients: In a small bowl, whisk eggs and vanilla extract until combined.

4. Make waffle batter: Gradually pour the milk and melted butter mixture over the dry ingredients and whisk until just combined. Then, add the egg mixture and whisk until no lumps remain. The batter should be smooth.

5. Cover and chill: Cover the bowl with plastic wrap. Place batter in the fridge and let sit overnight, or up to 24 hours.
6. Prep equipment: Heat the waffle iron according to the manufacturer’s instructions. While doing so, also preheat the oven to 200 degrees F and set a wire rack inside a baking sheet, and set aside.
7. Cook waffles: Remove the waffle batter from the refrigerator and whisk to combine (the batter will deflate). Spray the preheated waffle iron with non-stick cooking spray. Place ½ cup of waffle batter into the hot waffle iron. Cook until golden brown. Remove the cooked waffle with a heatproof spatula and place it on the prepared baking sheet. Place in the oven to keep warm.

Topping Ideas

Go wild and get creative with the toppings for your overnight waffles. You can try:

• Blueberry Puree
• No Butter Chocolate Frosting
• Blueberry Sauce
• Yogurt Fruit Dip
• Banana Rum Topping 
• Real Maple Syrup
• Butter
• Maple Whipped Cream
• Coconut Whipped Cream
• Fresh Berries or Seasonal Fruit

How to Serve

Belgian waffles with yeast are one of those recipes that can be served in both casual and elegant fashion. Some of my favorite ways to serve include:

• Weekend Breakfast: Wake everyone up to the fresh scent of homestyle, buttery waffles. They are that bounce-out-of-bed and get the whole family awake on a Saturday morning kind of breakfast recipe. I like to enjoy them with a fresh cup of coffee.
• Sunday Brunch: Make it an elegant meal and serve these waffles with goat cheese quiche and Blood Orange Mimosas to wash it all down.
• Dessert: Top warm waffles with generous scoops of vanilla ice cream, whipped cream, chocolate sauce, and fresh strawberries.

This recipe has been adapted from Cook’s Illustrated Magazine‘s Overnight Yeasted Waffles recipe with minor changes.

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Yeasted Waffles Recipe

Make these Overnight Yeasted Faffles for a scrumptious weekend breakfast for your family. To me, this is the ultimate Belgian Waffles recipe perfect for those who are craving a crispy treat on a lazy weekend morning.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

12 hours resting time 12 hours hours

Total Time 12 hours hours 45 minutes minutes

Servings 6 waffles

Calories 429kcal

Author Aysegul Sanford

Ingredients

• 1 3/4 cups whole milk
• 8 tablespoons unsalted butter (4 ounces) cut into small pieces. Plus, more for greasing the waffle iron
• 2 cups all-purpose flour (10 ounces)
• 1 tablespoon sugar or coconut sugar
• 1 1/2 teaspoons rapid-rise yeast (1 package)
• 1 teaspoon Kosher salt
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

• Place milk and butter in a small saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Set aside to cool.*
• In a mixing bowl, combine flour, sugar, yeast, and salt. Set aside.
• In a small bowl, whisk eggs and vanilla extract until combined.
• Gradually pour the milk and butter mixture over the dry ingredients and whisk until combined.
• Add the egg & vanilla mixture to the batter and whisk until there are no lumps remaining. The batter should be smooth.
• Cover with stretch film. Place it in the fridge and let it sit overnight (or up to 24 houts)
• When ready to make the waffles, preheat the oven to 200 Degrees.
• Heat the waffle iron. Brush it with butter (or you can also use oil spray). Fill a 1/2 cup waffle batter with batter and pour into the waffle iron. Cook until golden brown.* Remove the cooked waffle and place on a baking sheet without stacking. Place in the oven to keep warm.
• When ready to serve, top each waffle with your favorite toppings, and serve.

Notes

• It is imperative to make sure that the milk mixture is cooled until warm to the touch for the yeast to get activated.
• Every waffle iron is different. Follow the manufacturer’s instructions for perfect results. 
• This batter makes 6-7 waffles in my 6 1/2 inch waffle maker.
• You can store cooked (and cooled) waffles in an airtight container and freeze them. Pop them in your toaster to warm them up before serving. There is no need to thaw them before doing so.

Nutrition

Calories: 429kcal | Carbohydrates: 40g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 336mg | Potassium: 272mg | Fiber: 3g | Sugar: 11g | Vitamin A: 515IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg

The post Yeasted Waffles appeared first on Foolproof Living.

Here we have another of my almond flour recipes that replace regular flour with golden and delicious almond flour that has a wonderful nutty flavor. These homemade waffles with almond flour are one of my breakfast recipes made using my waffle maker.

I like to think of these gluten-free waffles with almond flour as a celebration of the keto diet too. Just like my keto almond biscuits, this one is easily transformed into a keto waffle recipe with one ingredient swap.

Ingredient Notes

The ingredient list for this almond flour waffles recipe is broken down into dry and wet ingredients.

• Dry Ingredients: For the dry ingredients, gather together almond flour (affiliate link), cornstarch, baking powder, and salt.
• Wet Ingredients: For the wet ingredients, you will need an egg, coconut oil, maple syrup (or keto-friendly liquid sweetener like stevia glycerite), unsweetened almond milk, and vanilla extract.

How to Make Keto Waffles with Almond Flour?

This is an almond flour waffle recipe that can be adjusted to suit your taste and dietary needs. The shape and texture of the waffles will also vary depending on the make and type of waffle iron you use. For best results, use a classic waffle iron versus a thick Belgian one.

1. Preheat waffle iron: Plug in your waffle iron and allow it to preheat. If necessary, set to medium-high heat, depending on the brand of your waffle maker.
2. Mix dry ingredients: In a medium bowl, mix together almond flour, cornstarch, baking powder, and salt.
3. Whisk wet ingredients: In a small mixing bowl, whisk together egg, coconut oil, maple syrup, almond milk, and vanilla extract.
4. Make waffle batter: Pour wet ingredients into dry ingredients and mix together until smooth.

5. Prepare waffles: When the waffle iron is hot, brush with a light coating of coconut oil, then pour ⅓ cup of the almond flour waffle batter into the center, making sure to scrap all the batter from the measuring cup.
6. Cook waffles: Close the lid and cook until the waffles are golden brown and crispy, about 2-3 minutes (time will vary depending on your waffle maker). Use a fork to gently remove the cooked waffle, then repeat with the remaining batter, making sure to lightly grease the waffle iron in between each one to prevent sticking. Serve warm with maple syrup, whipped cream, berries or your favorite toppings!

How to Store, Freeze, and Thaw

This is a beautiful make-ahead recipe for those days you want to get ahead. Just think how comforting it is to have waffles made with almond flour stored in the fridge and freezer. As always, cool completely, then store as directed.

• Fridge: Place in an airtight container and keep in the fridge for up to 3 days.
• Freezer: Transfer to a plastic freezer bag with strips of parchment between each waffle. Freeze for up to 3 weeks.
• Thaw: No need to thaw overnight. You can get these almond flour waffles right out of the freezer, warm them in your toaster oven, and enjoy them right away.

Why Should You Try This Recipe?

If you know me well enough, you know how much I am a fan of almond meal recipes and this one does not disappoint. Just as is the case with almond flour pancakes, it’s just another reason to champion the most important meal of the day. I know you’ll love it because:

• Made with basic ingredients: The ingredient list is short and sweet, coming in at less than 10 basic ingredients, most of them already tucked inside your pantry.
• Can be adapted easily for special dietary needs: It’s adjustable to be dietary friendly whether you are after a keto, paleo, gluten-free, vegan or low carb waffles recipe.
• No more buying Belgian Waffles from the store: Mimics the taste and texture of grocery store freezer waffles (or homemade yeasted waffles) but are much better for you!
• Meal prep breakfast perfection: Perfect for meal prep as the recipe can be doubled or tripled to have an endless stash of almond waffles stored in the fridge or freezer for an easy breakfast on busy mornings.
• Perfect for brunch parties: Easily feeds a crowd and makes for a scrumptious brunch addition, especially when topped off with my maple whipped cream.

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Almond Flour Waffles Recipe (Keto & Paleo)

Almond Flour Waffles Recipe made with 9 ingredients in less than 20 minutes. This is an easy and quick waffle recipe that delivers crispy waffles with a fluffy interior. With a number of ingredient substitutions, this gluten-free recipe can be made keto and paleo-friendly with ease.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3 waffles

Calories 291kcal

Author Aysegul Sanford

Ingredients

• 1 cup almond flour
• 1 tablespoon cornstarch*
• 1 teaspoon baking powder**
• ¼ teaspoon Kosher salt
• 1 large egg room temperature
• 1 tablespoon coconut oil plus more for brushing, melted and cooled
• 2 tablespoons maple syrup or ½ teaspoon keto-friendly liquid sweetener such as stevia glycerite plus more for serving
• ⅓ cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions

• Preheat waffle iron: Plug in your waffle iron and allow to preheat. If necessary, set to medium-high heat, depending on the brand of your waffle maker.
• Whisk wet ingredients: In a small bowl, whisk together egg, coconut oil, maple syrup, almond milk, and vanilla extract.
• Make waffle batter: Pour wet ingredients into dry ingredients and mix together until smooth.
• Prepare waffles: When the waffle iron is hot, brush with a light coating of coconut oil, then pour ⅓ cup batter into the center of the waffle iron, making sure to scrap all the batter from the measuring cup.
• Cook waffles: Close the lid and cook until the waffles are golden brown and crispy, about 2-3 minutes (time will vary depending on your waffle maker). Use a fork to gently remove the cooked waffle, then repeat with the remaining batter, making sure to lightly grease the waffle iron in between each one to prevent sticking. Serve warm (see notes) with maple syrup, whipped cream, berries or your favorite toppings!

Video

Notes

• This recipe makes 3 waffles if you use a 1/3 cup measure. If you use a 1/4 cup measure you can get 4 smaller waffles. If you need more waffles, you can multiply the recipe.
• Sweetener: For keto almond flour waffles, you will need an equal amount of liquid keto-sweetener or just a ½ teaspoon of stevia glycerite.
• Starch: Use an equal amount of arrowroot powder, tapioca starch, or potato starch instead.
• Almond Flour vs Almond Meal: This waffle recipe is tested with almond flour. You can use almond meal (ground almonds with the skin on), but please be aware that it will have a darker color. It will also be less airy and crispy. If you can’t get your hands on almond flour, check out my post on How To Make Almond Flour in 5 minutes.
• Baking Powder: For a paleo waffle recipe, use ¼ teaspoon baking soda and ½ teaspoon cream of tartar (make sure to use a different starch too). Or, use ¼ teaspoon baking soda and ½ teaspoon apple cider vinegar or lemon juice instead.
• Oil: Olive oil or avocado oil can also be used.
• Milk: You can also use vanilla almond milk, cashew milk, coconut milk, or regular whole milk instead.
• Storage and freezing instructions:
  • Fridge: Place in an airtight container and keep in the fridge for up to 3 days.
  • Freezer: Transfer to a plastic freezer bag with strips of parchment between each waffle. Freeze for up to 3 weeks.
  • Thaw: No need to thaw overnight. You can get these almond flour waffles right out of the freezer, warm them in your toaster oven and enjoy them right away.

Nutrition

Calories: 291kcal | Carbohydrates: 11g | Protein: 10g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 392mg | Potassium: 23mg | Fiber: 4g | Sugar: 2g | Vitamin A: 79IU | Calcium: 199mg | Iron: 2mg

The post Almond Flour Waffles appeared first on Foolproof Living.

Add to your collection of Mexican party food by serving this spinach and cheese quesadilla alongside other fresh and savory recipes, like my 4-ingredient Guacamole Recipe, Easy Mexican Street Corn and Quinoa Chili. This dish even works as a quick and satisfying addition to your favorite breakfast recipes.

Ingredients

For the spinach filling, you’ll need unsalted butter, baby spinach, minced garlic, Tangy Bang hot sauce, salt, and pepper.

To prepare the spinach tortillas part of the recipe, gather flour tortillas, shredded Monterey Jack cheese, and butter. Optional garnish includes sour cream and chopped cilantro.

How To Make Spinach Quesadillas?

Because these spinach and cheese quesadillas can be made in four steps and less than 20 minutes, they’re the perfect dish for any cook on a time crunch.

1. Sauteé the spinach: Melt 1 tablespoon of butter in a 10- or 12-inch, large nonstick skillet over medium heat. Add the spinach, put on the lid, and cook for 3-4 minutes. Once the spinach has lost most of its volume, add in the garlic, Tangy Bang sauce, salt, and pepper. Stir, and then transfer the fully cooked spinach onto a plate or small bowl. Use a paper towel to clean the skillet and set it aside.

2. Assemble the tortillas: Lay 4 flour tortillas on a flat work surface. Place ½ cup shredded cheese on one half of each tortilla. Then, divide the cooked spinach mixture equally among the tortillas and place it on top of the cheese. Fold the plain half of the tortilla on top of the spinach. Brush each tortilla with melted butter.

3. Cook the quesadillas: Place the large skillet over medium heat and place the quesadillas butter side down. Then brush the top with the rest of the melted butter. Cook them 1-2 minutes on each side, until the cheese melts and they’re golden brown. Transfer the cooked quesadillas to a cutting board and repeat the cooking process with the remaining quesadillas.

4. Serve: Slice the quesadillas into wedges and garnish with cilantro leaves. If desired, serve the quesadillas with a side of Tangy Bang sauce and sour cream for dipping.

Got Some Leftover Spinach? Try These Recipes:

• Spinach and Feta Frittata
• Spinach and Artichoke Pasta
• Mexican Egg Casserole
• Spinach Tapas
• Blueberry Spinach Salad
• Spinach Borek

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Spinach Quesadilla Recipe

These delicious Spinach Quesadillas are to cheer your picky eaters. This gooey, cheesy, and easy to make recipe is Ready in 15 minutes and it can be served as breakfast or a light snack.

Course Breakfast

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 386kcal

Author Aysegul Sanford

Ingredients

For The Spinach Mixture:

• 1 tablespoon unsalted butter
• 5 cups baby spinach rinsed and spin-dried
• 1 clove garlic minced
• 1 tablespoon Tangy Bang sauce plus more to serve as a dip on the side
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For The Spinach Tortillas

• 4 flour tortillas mine are 9-inch in diameter
• 2 cups shredded monterey jack cheese or a combination of monterey jack, Oaxa cheese
• 2 tablespoons unsalted butter melted

Optional:

• Sour cream
• 1-2 tablespoons of chopped cilantro

Instructions

• Heat 1 tablespoon of butter in a 10 or 12-inch nonstick skillet with a lid over medium heat.
• Add the spinach in. Put the lid on and let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, Tangy Bang sauce and season it with salt and pepper and and give it a stir. Transfer the now-fully cooked spinach onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
• To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach amongst the tortillas mounting it onto the cheese. Fold the other half over the filling.
• Place the skillet over medium heat. Brush each tortilla with melted butter and transfer 2 of them onto the skillet. Cook 1-2 minutes on each side (or until it turns golden brown). Once cooked, transfer them onto a cutting board to cool off. Repeat the same process with the rest of the quesadillas.
• Slice them into wedges. If using, garnish with cilantro leaves. Serve with more Tangy Bang sauce and sour cream on the side for dipping.

Notes

• Can you use mozzarella cheese for quesadillas? Though it’s not the traditional choice, mozzarella can be used as a creamy and easy-to-melt quesadilla cheese. 
• Storage: Leftovers of these spinach quesadillas can be stored in the fridge in an airtight container for up to 2 days. To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.
• For a gluten-free quesadilla recipe be sure to buy gluten-free quesadillas.

Nutrition

Calories: 386kcal | Carbohydrates: 17g | Protein: 17g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 830mg | Potassium: 309mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4221IU | Vitamin C: 11mg | Calcium: 495mg | Iron: 2mg

The post Spinach Quesadilla appeared first on Foolproof Living.

The sweet scent is so reminiscent of pancakes, I crave them quite often. So I wanted to find a healthy, gluten-free alternative to those sugar-laden griddle cakes we enjoy on the weekends with family and friends.

That was the main inspiration for this almond flour pancakes recipe. But the best part – the batter comes together in a blender!  It’s that simple! With just 7 ingredients, you can have breakfast on the table in no time. And they are a great option for all your friends following a keto-friendly (with one ingredient swap -more on that below), gluten-free, low carb, dairy-free, or paleo diet.

I know you may be nervous about flipping the perfect pancakes. But I can assure you – these almond flour banana pancakes are 100% foolproof!

Can you make pancakes with almond flour?

Yes! Almond flour is a great alternative to white flour, both for flavor and nutrition. Almond flour comes packed with a number of vitamins, minerals, protein, and fiber. Almonds are also high in unsaturated fat, which is the good kind. This higher fat content means we do not need to add as much fat to the batter.

But since almond flour is gluten-free, it needs more eggs to bind the batter. I tried making this recipe with no eggs and the pancakes simply fell apart. The eggs are necessary to hold the batter together, giving you protein-packed and fluffy almond flour pancakes every time.

How to make pancakes with almond flour?

The process of making this Almond Pancake recipe has 3 parts:

First, measure out all your ingredients in a blender and blend until it reaches a smooth consistency.

Second, set a large nonstick skillet over medium heat and heat 1 teaspoon coconut oil (avocado oil would also work) for about 1 minute. Depending on your skillet, you might not need to use as much oil so feel free to adjust the amount you use as you cook your pancakes.

Finally, pour ¼ cup of the batter into the skillet and spread it gently with a spatula. Cook for 1-2 minutes on one side until bubbles start to form on the surface, flip, and cook until golden brown, about another 2 minutes.

Now, as it is with regular pancakes (meaning ones made with all-purpose flour), the first few of these pancakes might not be perfect, but as your pan heats up to the right temperature, they should cook faster and look better.

Continue this process with the rest of the batter. Top with seasonal fruit and drizzle with pure maple syrup!

Step by Step Video for Almond Flour Pancake Recipe

Can you use almond milk in pancakes? Pancake recipe with almond milk?

Yes, almond milk acts as a great dairy free milk alternative to the pancake batter, making this recipe Paleo and Keto friendly.

It adds another depth of almond flavor to these pancakes too, reinforcing that nutty goodness. I prefer unsweetened almond milk, but any almond milk you like would work for this recipe.

You can make almond milk at home or you can swap almond milk with coconut milk.

Can you substitute water for milk in pancakes?

Yes, water can replace the almond milk in this recipe 1:1.  If you use water, to make up for the slight sweetness and flavor of almond milk, add an additional ½ teaspoon vanilla extract to the batter.

What brand of almond flour is best for these paleo pancakes with almond flour?

I have been testing this recipe for over 3 months now and have tried this with three different almond flour, two of which are popular brands that are (mostly) available throughout the US.

On my first try, I grounded my own almond flour made from blanched almonds using my Vitamix blender (affiliate link) using the method I outlined in my How To Make Almond Flour post. The recipe below worked perfectly and delivered perfect almond flour pancakes.

On my second testing, I used Trader Joes’ packaged almond meal (affiliate link) and it was very similar to the first version except that the color was darker as the almond meal is made from almonds with the skin on.

On my third testing, I used Bob Red Mill’s superfine almond flour (affiliate link). The batter made with superfine almond flour was thicker compared to the other two versions. Therefore, I had to add in 2 to 3 more tablespoons of almond milk to the batter to make it a little runnier.

With that being said, if you decide not to add in more liquid you would still have great pancakes, but your batter would be thicker delivering thicker pancakes.

How to make keto pancakes?

I’ll be honest, I do not follow a keto diet. However, I know that some of my readers are interested in almond flour recipes because they are following a keto diet. That is why I thought I would share how to turn this into a Keto Pancake Recipe.

But before let’s answer the most important question:

Is Almond Flour Keto-Friendly / Low-Carb?

Yes, it is. I’ve even heard some people call it, “Keto Flour” due to it being a low carb flour.

A serving (1/4 cup or 28 grams) of almond flour has approximately 160 calories, 6 grams of carbs, and 3 grams of fiber.

To make Almond Flour Keto Pancakes, follow the recipe below but omit banana and swap it with 3 tablespoons of Keto approved maple syrup (affiliate link) or erythritol (affiliate link).

Other Almond Flour Recipes You Might Like:

• Keto Waffles with Almond Flour
• Almond Cake with Almond Flour
• Almond Meal Bread

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Almond Flour Pancakes Recipe

Learn how to make The Best Almond Flour Pancakes that will make your family want to jump out of bed in the morning! Whipped up in the blender, they are a great option for those who are following a keto, gluten free, low carb, or paleo diet. Dairy and sugar free as well!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 to 12 pancakes

Calories 212kcal

Author Aysegul Sanford

Ingredients

For The Pancake Batter

• 4 large eggs
• ½ cup unsweetened almond milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 ripe banana
• 1 teaspoon baking powder
• Pinch of salt
• 2 cups almond flour or almond meal*
• vegetable oil i.e. coconut, avocado, or grape seed oil for cooking pancakes

As Toppings:

• maple syrup for drizzling
• seasonal fruit

Instructions

• Place eggs, almond milk, vegetable oil, vanilla extract, banana, baking powder, salt, and almond flour in a blender. Blend until fully combined and the batter has a smooth texture.
• Set a large non stick skillet over medium heat and heat 1 teaspoon coconut oil. Pour ¼ cup of the batter. Spread it gently using a spatula. Cook 1-2 minutes or until bubbles form on the surface. Flip and cook the other side for 2 minutes or until your pancake turns golden brown.
• Repeat the same process with the remaining batter.
• Top with fresh fruit, drizzle with maple syrup, and serve while it still warm.

Video

Notes

• Need help with what kind (and brand) of almond flour to use? Read the blog post above to learn more about my experiments with 3 different almond flours.

Nutrition

Calories: 212kcal | Carbohydrates: 8g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 84mg | Potassium: 67mg | Fiber: 3g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg

This recipe was published in April 2019 but has been updated with additional information in October 2019.

The post Almond Flour Pancakes appeared first on Foolproof Living.

With the help of Barefoot Contessa’s blueberry sauce recipe, I was able to make this sweet treat in less than 20 minutes. Boy, was that a good idea…

It was incredible. Lemon, ricotta, and blueberries… How bad can that be?

A Few recipe ideas to help you put this blueberry sauce recipe to good use:

You might ask, where would I use this sauce. Well, I am glad you asked because I have some ideas for you.

Top Off Your Waffles and Pancakes:

Blueberry sauce for pancakes and waffles is an obvious one, so here are some pancake and waffle recipes to get you inspired:

• Chocolate Waffle Cake – If you are a lover of chocolate-blueberry combination, this one is for you. I make a batch of these chocolate waffles when I want to treat my family over the weekend and take it up a notch by drizzling it with this blueberry sauce.
• Brioche Waffle Recipe – Don’t have time to make waffles from scratch? I have the perfect solution for you! Use a loaf of brioche and top it off with this sauce for a breakfast that will impress.
• Overnight Waffles – I am a big fan of these overnight yeasted waffles. It takes a little bit of an advance planning, but it is worth the effort, especially when they are topped off with this blueberry sauce.
• Almond Meal Pancakes – Want to try a healthier recipe? Then make these almond meal pancakes and drizzle it with a generous amount of this sauce.

Top Off Your Morning Oatmeal:

• Steel Cut Overnight Oats – On weekdays when I have a limited amount of time I make these oats. A bowl of these oats topped off with this fresh blueberries and a drizzle of this sauce is heavenly.
• Oatmeal with Chia Seeds – This oatmeal is what I eat every morning. During the summer times, when blueberries are in season, I treat myself by drizzling a generous amount of this blueberry topping on my oatmeal.

Top Off Your Yogurt or Ice Cream Bowl:

If none of the above recipes works for you, you can use this blueberry sauce to top off a big bowl of yogurt or ice cream when you want to treat yourself to a luxurious treat.

Or just eat it the way I (sometimes) eat it; with a spoon, by itself. 

How To Make Blueberry Sauce:

The process cannot be easier.

All you have to do is to put blueberries, water, sugar, and lemon juice in a small pan and bring it to a boil. Keep an eye on it as it cooks. Meanwhile, in small cup whisk together cornstarch with a tablespoon of water.

Slowly stir the cornstarch mixture into the blueberry sauce. It will start to thicken as it cooks. Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon.

Off heat, add in the vanilla. At this point, you can use it right away to top off your pancakes or waffles or let it cool to room temperature, transfer to an airtight jar and keep in the fridge and use it throughout the week. It should keep fresh up to a week.

You can use both fresh or frozen blueberries to make this homemade blueberry sauce recipe.

OTHER BLUEBERRY RECIPES YOU MIGHT LIKE

• Gluten-Free Lemon Blueberry Muffins
• Flourless Muffins with Blueberries
• Blueberry Spelt Scones
• Blueberry Coconut Muffins
• Blueberry Calvados Cocktail
• Spinach Blueberry Salad

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Homemade Blueberry Sauce

Whether you use to top off your pancakes, waffles or a bowl of yogurt in the morning, this Homemade Blueberry Sauce Recipe is one that you can make year round using both frozen or fresh blueberries. It comes together in 15 minutes and as long as it is kept in an airtight jar, it will keep fresh up to a week in the fridge.

Course Sauce

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings (1 cup)

Calories 178kcal

Author Aysegul Sanford

Ingredients

• 3 cups fresh or frozen blueberries rinsed- if using fresh blueberries
• 1 cup water
• 1 cup sugar
• 1 tablespoon lemon juice freshly squeezed
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract

Instructions

• Place blueberries, water, sugar, and lemon juice in small pan. Cook it, stirring occasionally, in medium heat. Let it come to a boil.
• In the mean time, mix cornstarch with 1 tablespoon water in a small bowl.
• Slowly stir in the cornstarch into the pan. Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon.
• Take it off the heat and stir in the vanilla.
• Store it in an airtight jar in the fridge.

Nutrition

Calories: 178kcal | Carbohydrates: 45g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 57mg | Fiber: 2g | Sugar: 41g | Vitamin A: 40IU | Vitamin C: 8mg | Calcium: 4mg | Iron: 1mg

Slightly adapted from Ina Garten’s Blueberry Sauce recipe.

The post Homemade Blueberry Sauce appeared first on Foolproof Living.

This will be the 6th year being without my mother on Mother’s Day. I still miss her terribly, but the pain of loss is not as bad. I guess time did its thing and helped me get used to the idea of her passing. I do not know how, but I know that she is in a better place, no longer sick and hurting. The idea of her being pain-free is what helps me get through the sad moments.

I continue to talk to her every day and hope with all my heart that she is listening to me. Who knows if she is, but the idea of her watching over me somehow makes me feel better. Plus, this year for Mother’s Day I will not be alone. My father and his sister, Nazan, will be here. They both live in Turkey and I have not seen them (in person) for over 4 years. Needless to say, I cannot wait for their arrival.

My mother and aunt’s friendship go way back. They grew up together in the same apartment complex and went to school together back when they were in middle school. Nazan was the one who introduced my mom to my dad. After my parents got married, their friendship continued and strengthened throughout the years.

Since my mother’s sudden passing, I feel as though she has taken the role of being my mother. As a breast cancer survivor herself, she has been through so much in life and we have been through it together. She is the person I call when I am in need and her love and support mean the world to me.

Therefore, her being here on Mother’s Day is a big deal and I want to make her feel happy and appreciated. To celebrate this special day, I am planning to spoil her with this breakfast in bed set up alongside the most delicious maple-sweetened healthy buckwheat pancakes.

How to Make Buckwheat Pancakes Recipe:

What is buckwheat flour?

If you are like me, somewhat new to cooking and baking with buckwheat flour, I think the following paragraph from my friend Alana’s cookbook, Alternative Baker, would be really helpful to understand what it is.

“Buckwheat’s pretty, pyramidal, greenish gray brown grains are the seed of an herb plant related to rhubarb and sorrel that is native to northern Europe and Asia, where it has been used since the eight millennium BCE; in fact it is not even a true grain. When roasted, it is referred as kasha. Buckwheat flour is made from these toasted grains, thus the rich, roasty flavor and deep color flecked with charcoal hue specks…”

Is Buckwheat Gluten Free

You might ask, “Is buckwheat flour gluten-free?” – Yes, it is. Despite its name, buckwheat is a seed rather than a grain. Therefore, it is a great flour to use in your baking or cooking if you have celiac disease or following a gluten-free diet.

Now back to my buckwheat pancake recipe…

As the name suggests, buckwheat flour is the star of these healthy gluten-free pancakes. It is also what makes them so earthy and delicious. I did mix in a little bit of almond flour to continue the earthiness and complement its flavors.

The other flavor agent in the recipe is pecans. I am a big fan of them, but use them interchangeably with walnuts. Feel free to use whichever one you like or have on hand.

Maple Syrup and Cranberries as Sweetener:

To sweeten the pancake batter, I used some maple syrup and apple juice sweetened cranberries. I love the combination of pecans and cranberries, but I have also made this pancake recipe using walnuts and raisins in the past and those were just as good.

Use Buttermilk for The Best Pancakes:

As many people do, I love buttermilk pancakes. It is such a classic ingredient that not only lends a tangy flavor but also helps with the rise of the pancakes after it interacts with baking soda. But let’s be honest, who has buttermilk in the fridge all the time? Not me. So here is my formula for buttermilk substitute to make Buckwheat Buttermilk Pancakes – for 1 cup of buttermilk, use 1 cup of whole milk mixed with 1 tablespoon lemon juice (or white vinegar). I know there are many other ways of doing it, but this happens to be my favorite.

Breakfast In Bed: Setting Up The Scene

Now that we have the pancakes ready, let’s talk about the set up.

To serve my gluten free buckwheat pancakes, I used a large cutting board. I love that it creates a flat surface making it easy to put on your lap and eat. But if you do not have one, a tray would work just as well.

I served my pancakes along with a pot of freshly brewed hot tea, berries, pecans, and of course, Vermont maple syrup.

To create a happy scene, I bought some fresh flowers and a beautiful Mother’s Day card from Target. I love their card section and every time I go there I stop by to pick up a few cards. To me, it is such a sweet and thoughtful way of delivering a message. I usually go for the most colorful ones, but their extensive collection offers beautifully designed and worded cards for everyone and every occasion.

This year’s Mother’s Day cards were no different. I picked up a bunch of them, but I think the one you see in the photos is the one I will use for my breakfast in bed set up. The message in the card says exactly what I would have said so all I need to do is to sign my name at the bottom. I plan on mailing the rest of the cards to my friends, who are mothers.

I know we are still a few weeks away, but starting with own my mother and aunt, I am wishing all the mothers out there a happy Mother’s Day. I am sending you big virtual hugs. We can never thank you enough for all you do for us.

Other Pancake Recipes You Might Like:

• Lemon Ricotta Pancakes
• Almond Meal Pancakes
• Need more breakfast inspiration for mom? Check out all our Easy Breakfast Recipes for more ideas.

Other Buckwheat Recipes You Might Like:

• Buckwheat Millet Bread
• Overnight Buckwheat Porridge

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Gluten Free and Maple Sweetened Buckwheat Pancakes

These gluten free buckwheat pancakes are sweetened with maple syrup and made with buckwheat and almond flours. Ready in less than an hour, they are a healthier alternative to pancakes made with granulated sugar and all-purpose flour.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 -15 pancakes

Calories 139kcal

Author Aysegul Sanford

Ingredients

• 1 cup (120 gr) un-toasted buckwheat flour*
• ½ cup (60 gr) almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• ¼ teaspoon table salt
• 2 large eggs at room temperature
• 1 tablespoon maple syrup more to serve the pancakes with
• 1 ½ cups buttermilk well shaken
• 2 tablespoons grape seed or canola oil
• 1 teaspoon vanilla extract
• ½ cup (60 g) pecans, coarsely chopped – more as garnish
• ½ cup dried cranberries coarsely chopped
• oil or butter for cooking the pancakes

Instructions

• Pre-heat the oven to 200 F degrees. Lightly spray a baking sheet with oil. Set it aside.
• Sift together the buckwheat flour, almond flour, baking powder, baking soda, cinnamon and salt in a mixing bowl. Set aside.
• Whisk together the eggs, maple syrup, buttermilk, and oil in a bowl in a large mixing bowl.
• Add in the flour mixture into the wet ingredients and mix until just incorporated. Do not overwork the batter. Fold in the pecans and cranberries.
• Heat a griddle or a 12-inch non-stick skillet over medium-high heat. Brush with oil. Using a ladle (or a ¼ cup measure), portion 2 or 3 pancakes leaving a couple of inches around each pancake. Let it cook for 2-3 minutes (or until the bubbles break through the pancakes, flip, and cook each pancake for another minute or until the edges are set. Repeat the same steps with the rest of the batter.Keep cooked pancakes warm in the oven.
• When ready to serve, garnish with pecans and drizzle with maple syrup.

Notes

• I used unroasted (white colored) buckwheat flour, which has a much milder flavor than toasted buckwheat flour. I prefer the mild flavored unroasted version, but either one would work for this recipe.

Nutrition

Calories: 139kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 173mg | Potassium: 129mg | Fiber: 2g | Sugar: 6g | Vitamin A: 89IU | Calcium: 77mg | Iron: 1mg

The post Gluten Free and Maple Sweetened Buckwheat Pancakes appeared first on Foolproof Living.

These pumpkin waffles are enhanced with seasonal spices like cloves, cinnamon, nutmeg, and ginger. They are perfect for chilly autumn mornings and for the upcoming holidays. Here are some notes about this recipe:

2) This was my first time trying my hand on making coconut whipped cream. Honestly, it took a couple of tries for me to get that whipped cream texture and look. But as it usually happens, I learned a couple of important lessons along the way.

1) I prefer making the batter at night, cover it with stretch film, and keep it in the fridge overnight. Resting the batter enhances the flavor by allowing the flour to hydrate and absorb all the liquids. As an added benefit, it is ready to pour into the waffle maker in the morning. But if you are short on time and/or prefer to make on the same day, that is fine too.

First, it is imperative that the mixing bowl and the beaters are chilled. Place them in the fridge for at least 10-15 minutes before you start beating.

Second, make sure that the coconut milk is chilled in the fridge for at least 8 hours (or preferably overnight) for the solids and liquid to separate. In order for this to work, you want to make sure that they are fully separated and that you are only using the solid (creamy) part (I use the liquid part in smoothies).

Using a spoon, carefully scoop the solid part and place it in the chilled mixing bowl and start whipping right away. It takes 1-2 minutes for it to get that whipped cream look. I didn’t add any powdered sugar to it as I wanted to sweeten my waffles with maple syrup, but if you prefer a sweet coconut whipped cream, feel free to add powdered sugar at the very end and whip it for another minute or so.

Once it is ready, keep it in the fridge until you are ready to use it. Keep in mind that just like it is with whipped cream made with heavy cream it hardens as it sits in the fridge.

3) Last but not least, feel free to freeze them after they are cooked. When ready to eat, simply toast one in your toaster and enjoy it right away.

Other Pumpkin Recipes That You Might Be Interested

• SOUP: Pumpkin and Ginger Soup
• DESSERT: Healthy Pumpkin Bread Pudding

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Spicy Pumpkin Waffles with Coconut Whipped Cream

The one and only recipe you need for Spicy Pumpkin Waffle recipe. To make things faster, feel free to make the batter a day in advance. I topped mine off with coconut whipped cream, but regular whipped cream, creme fraiche, or even a big scoop of ice cream would work well. Either way, this is the perfect weekend breakfast recipe you can make during fall.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 waffles

Calories 499kcal

Author Aysegul Sanford

Ingredients

For the batter

• 1/4 cup light brown sugar
• 3 tablespoons cornstarch
• 11/4 cup (6.25 ounces) all-purpose flour
• 11/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 11/2 teaspoons ground cinnamon
• 11/2 teaspoons ground ginger
• 1/4 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg preferably freshly grated nutmeg
• 2 large eggs yolks and whites separated
• 1 cup whole milk
• 1 cup pumpkin puree – I used unsweetened canned pumpkin puree
• 4 tablespoons (2 ounces) unsalted butter, melted and lightly cooled
• Vegetable spray for spraying the waffle maker
• Handful of pecans – as garnish
• 1/4 cup unsweetened shredded coconut lightly toasted
• 1/2 cup maple syrup – to serve

For the Coconut Whipped Cream

• 1 can 15 oz. full-fat coconut milk, chilled in the fridge overnight*
• 1/4 teaspoon vanilla extract

Instructions

• Pre-heat your oven to 200 degrees. Line a baking sheet with parchment paper and set aside.
• Mix together the brown sugar and cornstarch in a medium sized mixing bowl until no lumps remain. Whisk in the flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
• In a separate mixing bowl, whisk the egg yolks, milk and pumpkin puree until combined. Pour in the melted butter and stir until they are blended.
• Using a spatula, gently stir in the dry ingredients into the wet ingredients. Do not overmix. It is okay if there are some lumps. Set aside.
• Using a standing (or hand-held) mixer, whip the egg whites until stiff peaks form, 1- 11/2 minutes.
• Gently fold in the egg whites in to the waffle mixture in three badges, making sure that there is no white bits remain.
• Heat your waffle iron. Lightly spray it with vegetable spray. Bake it according to your waffle iron’s instructions. Cook until it is cooked through.
• Remove each cooked waffle and place on a baking sheet without stacking. Place the waffles in the oven to keep warm while you continue to cook the rest of the batter.
• Meanwhile make the coconut whipped cream. Before you start, chill the mixing bowl and beaters in the freezer for at least 15 minutes. Remove the chilled coconut milk from the fridge without shaking. Open the coconut milk, making sure to not shake it. Using a large spoon, scoop coconut cream solids (the creamy white part) into the cold mixing bowl (you can use the leftover liquid for smoothies)*. Beat coconut cream using an electric mixer with chilled beaters on medium speed for 1-2 minutes, turn the speed to high and continue mixing for 1 more minute until stiff peaks form. Stir in the vanilla extract and beat 1 more minute.
• To serve, place two waffles on a plate. Top them off with a spoonful of whipped coconut cream, chopped pecans, and toasted coconut. Drizzle the waffles with maple syrup and serve.

Notes

* I poured half a cup of batter for each waffle and ended up with 6 waffles.

Nutrition

Calories: 499kcal | Carbohydrates: 85g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 633mg | Potassium: 345mg | Fiber: 5g | Sugar: 29g | Vitamin A: 6733IU | Vitamin C: 2mg | Calcium: 348mg | Iron: 5mg

The pumpkin waffle recipe is adapted from this Ultimate Pumpkin Waffles recipe with minor changes.

The post Spicy Pumpkin Waffles with Coconut Whipped Cream appeared first on Foolproof Living.

I learned this in the very early stages of cooking for Foolproof Living. At first, in order to make sure that I am prepared for a disaster, I bought 2 of the same ingredients. That way, I thought, I would always have enough to make it again. But as you can imagine, it got very costly in no time, and there was never a guarantee that it would work when I made it the second time.
It was not long after I knew that I had to deal with disasters with what I have on hand, and find ways to fix it by using every resource that I could find.

I can’t say that this method works all the time, but I can surely say that it always ends up being a BIG learning lesson.

After I read the article about Mast Brothers Chocolate on Bon Appetit magazine‘s February issue, I decided to give the Dark Chocolate waffle recipe a try. It looked so simple for such a good looking and chocolaty waffle. However, instead of serving it with butter and maple syrup (as suggested in the article), I decided to turn it into a cake, and use a luxurious mascarpone whipped cream in between the layers. I thought that fresh raspberries that I bought yesterday would, not only give it the sweet kick it needs, but also make it look pretty.

Dark chocolate waffle recipe was pretty straightforward and easy. However, things did not go as planned with the mascarpone whipped cream.

In the morning, long before I started cooking, I took my cold ingredients out of the fridge so that they can come to room temperature before I am ready to start. Since I knew that this recipe had two components (dark chocolate waffles and mascarpone whipped cream), I made sure my mis-en-place was ready before I start. My recipe was written down and I was ready to follow through. The plan was to make the waffles first, and as they were cooling, quickly whip the cream.
After making the waffles, just as I was getting ready to start whipping the cream, I realized that I forgot to take the heavy cream out of the fridge. I immediately took it out and waited for 10 minutes. For some reason, I thought that it is okay to not wait any longer for it to totally come to room temperature.

I put the mascarpone cheese, heavy cream, sugar, and vanilla extract in the bowl of my standing mixer and immediately started whipping it. At first, it looked okay, but then less than a minute later it curdled. Like, BIG time. Literally, it turned into lumps of mascarpone cheese and a weird looking milky liquid. I decided to whip it a little more and faster, which made it curdle even more.

Of course, I panicked. I told myself to calm down and decided to make it again. Thankfully, I had an extra mascarpone cheese in my fridge. I took it out and immediately (!!??!!) put it in the bowl with the cream, sugar, and vanilla extract. It curdled again. Only this time it was much quicker.

At this point, as you can imagine, I am almost in tears. Because (1) I did not have any more mascarpone and heavy cream (2) the closest supermarket is 20 minutes walking distance, and even if I go there to get more, there is no guarantee that it would work. 

So I decided to Google it and see if I can find some information. Luckily for me, I found several people who had the same issue. There were lots of ideas to salvage the situation. I read them all and decided to try one that sounded right to me.

Aaaaand it WORKED! Needless to say, I was very happy that it worked. Not only I learned something new, but also, I ended up with a beautiful looking and delicious mascarpone whipped cream.

So here is what I learned: 

1. Mascarpone cheese can be very prone to curdling, especially like in my case, if the temperature of the other ingredient, heavy cream, is different than the cheese itself. That is exactly why, when working with mascarpone cheese all ingredients should be in room temperature.
2. To prevent curdling, it is best to whip the cheese first, and then slowly add the heavy cream, sugar, and vanilla extract.
3.  To salvage it:Using the double boiler method, gently heat the curdled mixture while constantly whipping it, until all lumps are gone and it is smooth. This happens pretty quickly. So do not over heat. Allow it to come to room temperature and whip it using a mixer. 

To make the waffles I used this Waring Pro WMK300A Professional Stainless-Steel Belgian Waffle Maker waffle maker (which I highly recommend if you are in the market for one) that has a round plate. If I did not have a round-plated waffle maker, I would place one waffle on a plate, top it off with a scoop of mascarpone whipped cream, and sprinkle it with raspberries, and confectioners’ sugar.

Same principle but presented in a different way. Either way, pretty looking and ridiculously delicious waffles on your breakfast (or brunch) table.

If You Liked this Dark Chocolate Waffle Cake, You Might Also Like:

• Maple-Sweetened Chocolate Almond Bark
• Maple-Sweetened Almond Flour Chocolate Cake
• Best Chocolate Recipes For The Holiday Season
• Dark Chocolate Bundt Cake

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Dark Chocolate Waffle Cake with Mascarpone Whipped Cream

Chocolate waffles cake with mascarpone whipped cream. Simply put, homemade chocolate waffles layered with a luscious mascarpone frosting, turned into a cake and topped off with fresh raspberries for a not only delicious but also gorgeous breakfast/brunch dish. Plus, in this recipe post you will learn how to fix curdled mascarpone cream and what to do when that happens to salvage it.

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 674kcal

Author Aysegul Sanford

Ingredients

For the waffles:

• 2 cups (10 ounces) all-purpose flour
• 1/2 cup (1 1/2 )ounces unsweetened cocoa powder
• 1/4 cup brown sugar 3 1/2 ounces – packed
• 2 teaspoons baking powder
• 1- teaspoon baking soda
• 1- teaspoon kosher salt
• 3 large eggs – separated and at room temperature
• 2 cups buttermilk – at room temperature
• 1/2 cup olive oil
• 1- teaspoon vanilla extract
• 6 oz. bittersweet chocolate – finely chopped
• Non-stick vegetable oil spray

For the Mascarpone Whipped Cream:

• 8 ounces Mascarpone cheese at room temperature
• 1/4 cup +1 tablespoon divided confectioners’ sugar
• 3/4 cup heavy cream at room temperature
• 1- teaspoon vanilla extract
• 1/2 cup fresh raspberries or any other seasonal fruit you like

Instructions

• Sift flour, cocoa powder, brown sugar, baking powder, baking soda and kosher salt in a large bowl.
• In another large bowl, whisk together the egg yolks, buttermilk, olive oil, and vanilla extract.
• Fold the dry ingredients into the wet ingredients in 3 batches. Do not overbeat. Just mix them until thoroughly combined.
• Using a standing mixer beat egg whites until soft peaks form, 5-7 minutes.
• Gently fold in the egg whites into the batter, until no white streaks remain.
• Fold in the chocolate.
• Heat your waffle maker until it is very hot. Pour 1/2 cup of the batter onto your well-oiled (with vegetable spray) waffle maker. Cook until it is cooked through. (My waffle maker has a light that goes off when it is cooked. Follow your waffle maker’s instructions.) Transfer them onto a baking sheet and let them cool.

To make the Mascarpone Whipped Cream:

• Place mascarpone cheese in the bowl of a standing mixer fitted with a paddle attachment, and whip it for 1 minute.
• Slowly add heavy cream, confectioners’ sugar, and vanilla extract in the bowl and whip the mixture until it turns into light and fluffy.
• Like I mentioned in the post, everything must be in room temperature to prevent curdling.

To assemble:

• Place the first waffle onto a plate and spread 1/4 cup of the mascarpone whipped cream onto it.
• Place the second one on top of the first one, and again, spread 1/4 cup mascarpone whipped cream.
• Repeat this process two more times.
• Top it off with raspberries.
• Sprinkle it with 1 tablespoon (or more) of confectioners’ sugar.
• Serve immediately.

Nutrition

Calories: 674kcal | Carbohydrates: 55g | Protein: 13g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 127mg | Sodium: 671mg | Potassium: 391mg | Fiber: 4g | Sugar: 21g | Vitamin A: 913IU | Vitamin C: 2mg | Calcium: 275mg | Iron: 3mg

This “Dark Chocolate Waffles” portion of this recipe was adapted from here.

The post Dark Chocolate Waffle Cake with Mascarpone Whipped Cream appeared first on Foolproof Living.