Waffles of Insane Greatness-Liam's Fav

 

I think I might have finally found the best waffle recipe!  Been searching a long time! 

Recipe and Photo Source: I Am Baker

INGREDIENTS

• ¾ cup all-purpose flour
• ¼ cup cornstarch
• ½ teaspoon salt
• ½ teaspoonbaking powder
• ¼ teaspoonbaking soda
• 1 cup buttermilk
• ⅓ cup vegetable oil
• 1 large egg, room temperature
• 1½ teaspoons sugar
• ¾ teaspoon vanilla extract
• confectioners' sugar, for dusting
• butter and syrup, for serving

INSTRUCTIONS

1. In a large mixing bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda.

2. In a separate bowl combine buttermilk, oil, egg, sugar, and vanilla. Mix well and then pour into the dry mixture, stirring well to combine.
3. Let the batter rest for 30 minutes-IMPORTANT!

4. When ready, preheat the waffle iron. Pour batter onto heated waffle iron and heat according to machine directions. Waffles are done when they are crispy on the edges and golden brown.

5. Dust with confectioners' sugar. Serve with butter and maple syrup.

   
   

   
   

   
   

   
   

How to Freeze Homemade Waffles

If you want to double or triple the batter to make the Waffles of Insane Greatness, they are easy to freeze. After the waffles are cooked, set them on a cooling rack (not directly on a plate) to cool completely. Once cooled completely, lay the waffles on a baking sheet and place them in the freezer to freeze (about 2 hours). After the waffles have frozen, store them in freezer-safe containers, separated by parchment paper, for up to three months.  When ready to enjoy the frozen waffles, pop them in a toaster oven to warm them up. You can also bake them in the oven for about 5 minutes at 425°F. Baking times may need to be adjusted depending on the thickness of your waffles.

Easy "Custard" for Cupcakes or Pie

To make a custard topping for cupcakes, use the following recipe: 

1 cake mix (made to directions).  Let cool.  

Mix the following:

4 oz cream cheese-room temperature, whip with mixer

1/4-1/2 of a small container Cool Whip-mix with cream cheese

1 3oz instant vanilla pudding mix-add 1 cup milk and stir

Combine cream cheese/Cool Whip mixture to pudding mixture

Might need to add 1/4-1/2 C powdered sugar if it needs to be a little sweeter (I had ran out of Cool Whip, so the powdered sugar helped with that....it might have been ok if I had had more Cool Whip to add).  

Mixture should be thick.  Put a dollop on top of a cooled cupcake and top with a frozen berry.  These were a huge hit!  

Diana's Mexican Street Corn

So SO good!   

Photo and Recipe from Dessert Now Dinner Later

INGREDIENTS

•  2 Tbsp unsalted butter
•  4 cups corn kernels (fresh or frozen)
•  1 tsp minced garlic
•  1/3 cup mayonnaise
•  1/2 tsp chili powder
•  1/2 cup cotija cheese
•  1 Tbsp lime juice, fresh squeezed
•  1-2 Tbsp chopped cilantro (optional)
•  kosher salt, to taste

INSTRUCTIONS

1. Melt butter in a large skillet (preferably cast iron) over medium-high heat. Add corn kernels and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. Add the garlic the last 2 minutes of cooking.
2. Allow corn to cool slightly. Stir in mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro. Season to taste with salt.
3. Serve warm or cold. Store leftovers in an airtight container in the refrigerator.

Kelli's Smores Dip

 

Kelli brought this to my husband's 40th bday bbq.  It was so yummy!  

Mix in baking dish:

1 12 oz bag Hershey's Semi-Sweet chocolate chips

1 12 oz bag Nestles dark chocolate morsels, 53% cacao 

Place 1 bag mini marshmallows on top.

Bake in 450 degree oven for 10-12 minutes.  Check oven at 10 minutes to be sure marshmallows don't burn.  

Serve with graham crackers.