Ice cream waffle sandwiches

You know when you pass by an ice cream shop, there is an intoxicatingly delicious smell that gets you, right? It’s not like ice cream has a scent that travels. It’s the waffle cone – fresh pressed waffle cone – that makes you take an extra second. A big deep sniff in and then you smile; that smell means tasty relief from the warm weather that’s just starting to descend on us now? (I guess that depends on where you live but the Bay Area is on a definite warming streak.)

That’s the kind of thing that makes you think about ice cold ice cream and tasty waffle cones. You know, the fun of trying to eat it fast enough that it doesn’t melt, creating a sticky mess on your hands, but not too fast as to create a headache. It’s a tough world out there. These are the real problems.

One delicious solution is the ice cream sandwich. Have you ever considered making your own waffle to go with the frozen treat? That’s what we’re doing this week. Thanks to a craft from ComeTogetherKids.com, we’re making cake and ice cream sandwiches. It’s a simple concept: Take chocolate cake mix – from the box or the scratch recipe below – and use it to make waffles in a waffle maker. Let the waffles cool the spoon vanilla ice cream on one side. Add a second waffle and enjoy. It’s that simple.

You’ll Need

1/2 cups all-purpose flour
1 cup superfine sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 tsp. good-quality vanilla extract
2/3 cup sour cream

Here’s How

Take everything out of the refrigerator so that all ingredients can be room temperature.

Preheat the waffle iron.

Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.

Once you have the mixture, use it the way you would a waffle batter. Pour it into the waffle maker and follow the cooking instructions for your personal machine.

Allow the chocolate waffles to cool. Once cold, take a couple spoonfuls of ice cream – your choice in terms of flavor – and spread it on one waffle. Once you have enough, place another chocolate waffle on top. Then, enjoy!

Mixing together to support kid chefs

Some kids are picky eaters while others are fearless.

Willing to pick up that strange looking dish and give it a try, foodie youths need a place to explore their love. Recently, Kids Culinary Adventures joined forces with children’s foodie network ZisBoomBah.com. Together we’re creating an online space for cooking students with games that make cooking exciting and healthy recipes to try at home.

“Kids Culinary Adventures loves how much information on cooking and playing with food is on ZisBoomBah. And the best part is that ZisBoomBah reaches so many people and we think that’s pretty cool,” said Chef Gigi, founder of Kids Culinary Adventures.

Working together has created a top-notch, kid-friendly online resource for young chefs available 24/7.

“We are very excited to be bringing the ZisBoomBah experience into the kitchens of kid cooking schools across the country.  With this generation growing up with less healthy food it is critical to teach cooking skills to our kids.  Being creative in the kitchen will empower them to make better food choices throughout their life.” says ZisBoomBah Founder Karen Laszlo.

Let’s get a taste of what you can find online by cooking Hawaiian Waffles with tropical salsa. This is two recipes, but they work really well together.

Image

Hawaiian Waffles

Ingredients
2 Eggs
1/2 cup Butter, Unsalted
1 3/4 cup Milk
1 tablespoon Sugar
4 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup Coconut Flakes

Preparation

  1. Preheat the waffle iron and spray lightly with non-stick cooking spray.
  2. In a medium bowl, whisk eggs until foamy.
  3. Whisk in melted butter and milk.
  4. Add flour, sugar, baking powder, and salt and whisk until just smooth.
  5. Fold in coconut.
  6. Pour batter onto hot waffle iron.
  7. Close lid and bake until steam stops and waffle is lightly browned and crisp, 3-4 minutes.
  8. Remove waffle and repeat with remaining batter. Serve with Tropical Fruit Salsa.

Tropical Salsa

Ingredients
1 mango Mango
1 cup Pineapple
1/4 pepper Jalapeno
2 stalk Onion, Green
1 pepper Bell Pepper
1/3 cup Parsley
2 teaspoon Red Wine Vinegar
1/4 teaspoon Salt
2 tablespoon Lime Juice, Fresh

Preparation

  1. Dice mango, pineapple, red bell pepper.
  2. Finely chop seeded jalapeno chile, green onions.
  3. Mince Parsley.
  4. Combine all ingredients in a bowl. Serve at room temperature.

Wonderful waffles for all

Tiny little crispy squares that make up this breakfast food serve to keep in place whatever fruit masterpiece you and your little one can create.

Last week was hope to National Waffle Day, Aug. 24, which happens to be the anniversary of the first U.S. patent for a waffle iron. Granted to New Yorker Cornelius Swarthout, the patent for a device to bake waffles was granted in 1869. His early invention required the use of a coal stove and simple offered a griddle with a cover that required flipping to cook both sides. While this patent inspired the national holiday, it is far from the beginning from this cherished breakfast treat.

In honor of all things waffle, and getting a good, healthy start to your morning, we’re going to make the crispy, delicious breakfast food this week.

Altering a recipe from MrBreakfast.com, sift together 2 cups of flour, 3 tablespoons of sugar, 2 tablespoons of baking powder and a ½ teaspoon of salt then set aside. In a small bowl, beat 2 egg whites until stiff, then set aside.

In a medium bowl, beat the two egg yolks well. Then stir in 1 ¼ cup of milk. Add sifted dry ingredients to egg yolks and mix until moistened. Be careful not to over mix! Add 1/3 cup vegetable oil then folk in the egg whites. Lastly, add 1 cup of freshly-washed blueberries into the mix.

Preheat any waffle maker for at least 4 to 5 minutes, then put your batter in. You’ll know the waffles are down when they’re crisp and brown. You may want to slice some peaches to put on top.

The waffles you’re about to make can be traced back to the 13th Century when ancient Greeks would cook flat cakes between two metal plates. They preferred topping the morning meal with cheeses and herbs.

The modern waffle originated with a wafer, very light thin crisp cakes baked between wafer irons in the Middle Ages. They made the crispy food by using two metal plates connected by a hinge with each plate connected to a wooden handle. It was placed over a fire and flipped to cook both sides. By the 14th Century, street vendors called waferers began selling wafers.

Even the common spelling of waffles took some time. Pilgrims brought Dutch wafles to America in the 1600. The word waffle, specifically with two f’s, didn’t appear in English print until 1735. Long after he served as president, Thomas Jefferson brought a long-handled, pattered waffle iron to the U.S. after a trip to France.

Moms could start relying on frozen waffles in 1953 when Frank Dorsa’s Eggo appeared in supermarkets. Did you know the Eggo was invented in San Jose?

The great thing about waffles is the endless possibilities. Change up the fruit depending on what’s in season to create new flavors, and new family favorites.