Tuesday, August 23, 2016

Samoa Waffles


Why is it that chocolate, caramel, and coconut go together so well? I have been obsessed with the flavor combination ever since I made Samoa Pie for Pi Day back in March. Lately, all I think about is, “Hmmm I wonder if I can turn that into a Samoa.”

If I made every Samoa-flavored food that popped into my head, I’m quite certain I would have a Samoa cookbook by now. Also, there’s a very good chance I would look like a Samoa cookie.

Fortunately (or unfortunately), I’ve used some restraint.

Until now…

When I found out about National Waffle Day on Wednesday, my first thought was, ”I could make a Samoa waffle.”

And I was totally right.

Last month when I did my segment about unexpected uses for a waffle iron, I remembered reading about cake mix waffles.

They consist of just four ingredients: cake mix, milk, eggs, and butter. The box of the cake mix will tell you to use water and oil, but don’t do that. Using milk and melted butter make the cake richer. Especially when you use a product like Challenge butter. Challenge churns their butter from real cream and salt. That’s it. There’s no artificial coloring or flavoring.

Once the mix is combined, you can use it the same way you use waffle batter.  I found that about 1/2 cup of waffle mixture works best in the waffle iron at one time.

The chocolate waffles are delicious, but I think the real winner of the recipe is the caramel coconut syrup. Believe it or not, there are only 2 ingredients: coconut milk and brown sugar. Combine the ingredients together in a saucepan with a 1:1 ratio and boil for just about 5 minutes. The syrup is so flavorful and pairs PERFECTLY with the waffles!

It doesn’t get easier than that, kids!



Samoa Waffles
Serving: Makes about 6 waffles

Ingredients
For the waffles
  • 1 (15.25 ounce) chocolate cake mix
  • 1 cup milk
  • 1/3 cup Challenge butter, melted
  • 3 eggs
For the caramel coconut syrup
  • 1 cup coconut milk
  • 1 cup brown sugar
Directions
For the waffles
  1. Mix cake mix, milk, butter, and eggs in large bowl for about 2 minutes until very few lumps remain
  2. Cook waffles according to your waffle maker's instructions. I recommend using 1/2 cup batter per waffle.
For the syrup
  1. Combine coconut milk and brown sugar in saucepan and bring to a light boil. Let syrup boil for about 5 minutes. Syrup will begin to thicken.
  2. Remove from heat.
  3. Pour syrup over waffles and sprinkle with shredded sweetened coconut if desired.









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