Chelsea, Alex and I dubbed these waffle brownies when we took our first bites during Wafflepalooza, and I promise that when you taste these chocolate chocolate chip waffles, you'll understand. I'm a coffee-with-waffles girl, as a rule, but these waffles beg for a glass of cold milk, just like the very best brownies. For all the chocolate chips and cocoa powder, the waffles aren't as dense as you'd expect. In fact, they're almost fluffy. In our house, these are "special occasion" breakfast waffles, the kind my husband Ted might make on Christmas morning. They also make a fine (and fun) dessert, with a drizzle of raspberry sauce on top. You can make them ahead, freeze in a single layer on a sheet pan, then pack into ziploc bags; to serve, simply pop them in the toaster.
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Fun with sweet potatoes, all week.
If you're keeping count, these rosemary-parmesan sweet potato waffles are the fourth of the five waffle variations Chelsea, Alex and I made during Wafflepalooza. Though we paloozed way back in August, we all agreed these waffles would be perfect right now, in sweet potato season, and I can't tell you how difficult it's been to keep the recipe to myself for three months. Despite last week's freakishly-early New England snow, I still have rosemary growing in my herb garden; if you don't have access to fresh rosemary, substitute any of the Simon and Garfunkel herbs -- parsley, sage or thyme. Remember, you can freeze waffles, and reheat by popping them in the toaster.
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How many cooks does it take to make a palooza? Three, when it's Wafflepalooza! My summer intern Chelsea, her friend Alex and I cooked and ate our way through five waffle variations one day in August, and we all voted these cranberry, orange and walnut buttermilk ricotta waffles as the best of show. Chelsea hit on the idea of adding the orange zest, which brightened the flavor, and the cranberries, so popular here in New England, made us think of Fall. If you're planning these waffles for dessert, try a bit of vanilla or pumpkin-spiced frozen yogurt on top in place of the whipped cream. You can make waffles ahead and freeze them in a single layer on a baking sheet; then, store in ziploc bags, and reheat in the toaster. One or two of these substantial waffles makes an ample serving, perfect for brunch or dessert.
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If you happen to be married to a Canadian, as I am, and if you treasure your relationship, as I do, you will want to commit to memory the recipe for these maple walnut waffles. After all, they have maple syrup inside, and then you top them with butter and more maple syrup. Come to think of it, who wouldn't love these for breakfast? Use the best maple syrup you can find, whether your preference is for the lighter Grade A or the darker, and more intensely flavored, Grade B. It's fine to omit the nuts, if they're not your thing.
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