BUBBLE WAFFLES RECIPE - BBC GOOD FOOD
These waffles are made in a special honeycomb mould and are a popular treat in Hong Kong. The result is crispy edges and soft, chewy 'bubbles'
Provided by Sophie Godwin – Cookery writer
Categories Dessert, Treat
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Whisk all the waffle ingredients together in a large bowl with a pinch of salt until you have a smooth batter. Cover and leave to rest in the fridge for 1 hr, then transfer to a jug.
- Brush the bubble waffle pan with a little oil, then set over a medium heat. Once hot, pour in half the batter, filling each hole evenly. Attach the lid of the waffle pan, close and immediately flip over. Cook for 1 1/2-2 mins each side until deep golden and crispy on the outside. Use a palette knife to lift the waffle away from the pan and set aside to cool while you make the second one.
- Roll the waffles into a cone shape and put in a glass to stand upright. Fill each one with a few scoops of ice cream, drizzle over the sauce and scatter over the raspberries.
Nutrition Facts : Calories 675 calories, FatContent 15 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 118 grams carbohydrates, SugarContent 54 grams sugar, FiberContent 2 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.9 milligram of sodium
PIZZELLE COOKIES - SKINNYTASTE
Italian Pizzelle Cookies are light and crisp, made lighter with less butter and sugar for a tasty holiday treat.
Provided by Gina
Categories Dessert
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, beat egg, egg white and sugar until thick.
- Stir in the melted butter, milk and vanilla.
- Sift together the flour and baking powder, and blend into the batter until smooth.
- Heat the pizzelle iron. Lightly spray iron with oil.
- Drop about one level tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron.
- Bake about 45 to 50 seconds, or until steam is no longer coming out of the iron.
- Carefully remove cookies from the iron and transfer to a cooling rack.
- Repeat with spray and batter.
- Cool completely before storing in an airtight container.
- To serve, top with powdered sugar.
Nutrition Facts : ServingSize 2 pizzelle, Calories 91 kcal, CarbohydrateContent 14.5 g, ProteinContent 2 g, FatContent 3 g, SaturatedFatContent 1.5 g, CholesterolContent 25 mg, SodiumContent 25 mg, FiberContent 0.5 g, SugarContent 7.5 g
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BEST CANNOLI CHEESECAKE RECIPE-HOW TO MAKE ... - DELISH
From delish.com
Reviews 5
Total Time 6 hours 55 minutes
Category dessert
Cuisine American, Italian
- Make the Crust: Butter a 9" springform pan and wrap bottom and sides of pan in a double layer of aluminum foil. Set a rack in middle of oven and preheat oven to 350°. In a food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to a medium bowl, add butter, and mix together until crumbs are evenly moist. Transfer crust to pan and press into bottom, filling pan about a third of the way up the sides. Freeze 10 minutes. Place pan on a baking sheet and bake crust 10 minutes. Set on a rack to cool and reduce oven temperature to 325°. Make the Cheesecake: In a small bowl, toss mini chocolate chips with flour and set aside. Bring a medium saucepan of water to a boil. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add ricotta and beat, scraping down the bowl as necessary, until just combined, about 1 minute. Add sugar, salt, and vanilla and beat, until just combined, 30 seconds. Add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Pour about a third of cheesecake batter into the cooled crust and sprinkle with about a third of chocolate chips. Add another third of batter, followed by another third of chocolate chips. Add remaining batter, smooth top of cheesecake, and sprinkle with remaining chocolate chips. Place cheesecake in a deep roasting pan and set on the middle rack of the oven. Carefully pour enough boiling water into roasting pan to come about halfway up the sides of the springform pan. Bake until top is just starting to brown and crack, 1 hour and 15 minutes. Turn off oven, prop door open with a wooden spoon, and let cheesecake slowly cool in water bath for 1 hour. Remove roasting pan and springform pan from oven, then carefully lift springform pan out of the water and remove foil. Set cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate 4 hours, or preferably overnight. When ready to serve, carefully remove sides of the springform pan and garnish with waffle cone pieces. Refrigerate cheesecake up to 4 days.
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