I’ve always been a little afraid of making waffles.
That’s because waffle irons always seemed a little shifty. I don’t trust appliances that require too much guesswork. Is this enough batter? Too much? Is it going to run out the sides? Why is my waffle sticking? Is it brown enough? Do I smell burning?
Then The WEBstaurant Store offered to send me a Waring WW150 Single Belgian Waffle Iron. It comes with a cup that has the fill line marked on it. The heat elements are embedded in cast-iron, so it browns perfectly. It’s nonstick. And it beeps when it’s ready to rock AND when your waffle is done. Ever since that first batch, I’ve been a waffle-making fool, because this iron takes the guesswork out of making perfect waffles, and it’s seriously FUN. I went from using a mix to test the machine to coming up with these dreamy Chai Waffles with Vanilla Whipped Cream in no time.
So, I couldn’t be more excited that The WEBstaurant Store, which is the largest restaurant supply company on the web, wants to send a Waring WW150 Belgian Waffle Iron (valued at $219) to one of you, too!
To enter the contest, hop over to WebstaurantStore.com, pick an item you’d like to have in your dream kitchen, and name it in the comments section under this post.
I’m all about their Bakery Supplies and Concession Supplies, but they carry storage items, dinnerware, bar accessories – all kinds of fun stuff. People ask me where to get popcorn bags for parties and things like that, and now I know EXACTLY where to send them. Victory!
Visit the site and name your item by 2 p.m. CST on Tuesday, Sept. 14, for your chance to win a Waring WW150 Belgian Waffle Iron to call your very own.
One entry per person. The contest is open only to readers in the U.S. and Canada.
Chai Waffles with Vanilla Whipped Cream
From Rebecca Crump (EzraPoundCake.com)
Makes 5 or 6 Belgian waffles
- 1 3/4 cups milk
- 7 chai tea bags
- 1 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 2 eggs, divided
- 1/2 cup canola oil
- 1 teaspoon vanilla
Vanilla Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioner’s sugar
- 1 teaspoon vanilla
- Confectioner’s sugar
- Preheat your waffle iron, and grease it, if necessary.
- In a small saucepan, bring the milk to a simmer over medium heat. Add the tea bags, and remove the pan from the heat. Let the tea steep for about 5 minutes. As you remove the tea bags, squeeze the milk out of each one back into the pan. Set aside to cool.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom and salt. Set aside.
- In a medium bowl, whisk the egg yolks, oil, vanilla and chai-steeped milk. (Make sure the milk has cooled before you add it to the eggs.)
- Make a well in the center of the dry ingredients, and add the wet ingredients, stirring just to combine. The batter should be slightly lumpy.
- In a separate small bowl, using a whisk or hand mixer, beat the egg white until stiff peaks form. Gently fold the egg whites into the batter, being careful not to overmix. (You should still see some unmixed egg white in the batter.)
- Pour the recommended amount of batter onto the preheated iron, according to the manufacturer’s instructions. Close the top, and cook until the waffle is golden brown and easy to remove. Keep waffles warm in a 200 degree F oven until ready to serve.
- For the Vanilla Whipped Cream: Pour the heavy cream into the bowl of a stand mixer, and whip on low speed. Add the confectioner’s sugar, and increase the speed to medium-high. Add the vanilla. Whip until medium-stiff peaks form, about 1 1/2 minutes.
- Dust the waffles with confectioner’s sugar, and top with Vanilla Whipped Cream. Serve hot off the iron or warm from the oven.