Cookies & Milk Belgian Waffles

Cookies & Milk Belgian Waffles. Imagine that crispy surfaced and soft billowy interior of a regular waffle with an added twist! Pockets of luxurious Cookies & Milk spread lingering throughout a product made by Penotti®, a brand with a choice, tantalizing your taste buds with delicious all-natural ingredients with incredible delectable flavor and texture. Planning a brunch? These would be a perfect addition!

Song of the day: "Giants" by Ethan Young.

Cookies & Milk bring back so many memories for me. I never imagined that a spread would be made that would incorporate all those delicious flavors and evoke those memories of dunking cookies and milk followed by having a feeling of it melting in your mouth with that creamy duo goodness. Well, Penotti® has done just that. They have taken that childhood memory and using all natural ingredients created an amazing decadent spread that you can slather on a piece of bread, on a slice of apple, or even a croissant, wouldn't that be good!

Well, today we are going to share a creative idea we had for this product and take you on a journey from thought to reality and what a delicious reality it is!

Nicoletta and I have really enjoyed working with Penotti® and their amazing products. The best part is coming up with ideas to use the spread in an unusual way with incredible results. This month, when I was thinking of what I wanted to create, I kept having this vision of Belgian waffles with these pockets of the Cookies & Milk spread nestled inside of the waffle, ready to surprise you at every bite. So, the only thing to do was to make this vision a reality.

Cookies & Milk Belgian Waffles from thought to reality!

We already had an amazing waffle recipe, the only thing to think about was how to get the spread into the waffle. I have to tell you, I had a few runs at it. At first, I thought I would fill the waffle iron with the batter, then slowly drop morsels of the Cookies & Milk spread into the batter, then close the iron and hope for the best. Well, there was a bit of an eruption and that spread and batter came oozing out the side and down the waffle maker, and me with paper towels cleaning up a volcanic mess. However, I am not one to give up too easily, being a Taurus and all. So next thought, put it in the batter itself and swirl it with a whisk to break it up a bit. I didn't want to totally dissolve it in the batter, I wanted to have those luscious lumps that I knew would give everyone an incredible flavor and textural experience. So that is what I exactly did, I dropped morsels of the Duo Penotti® Cookies & Milk spread into the batter. Then gently with the whisk mixed and swirled it until the broken up morsels were well coated with the batter and yet still a bit lumpy.

The true test is pouring the batter into the waffle iron and praying for the best to occur. A quick turn of the iron and a few drum riffs on the counter going into a full out drum solo with the aid of pots, pans, dishes etc, only to end in the sounding bell of the timer.

The moment of truth has arrived. Drum roll, please. Wow, it worked, a nice golden color of the waffle with that crispy surface. Through the waffle, you can see these wonderful pockets of the Cookies & Milk spread nestled in the folds of that incredibly airy waffle interior, and the best part, the aroma of all this and those memories of cookie dunking of times past, lingering in my mind. I can't wait to get this assembled and give it a try.

Oh wait, I have another idea! A sauce that would compliment the flavors. It just so happens I have some Duo Penotti® Hazelnut & Caramel Spread in the pantry. It is a surprise that there is any left. This spread is so so good even if only on a spoon and a craving at hand. So, the sauce, let me think. Can't be too thick, want to jazz it up a bit and lightbulb moment, the answer comes quickly. Butter, half & half cream and just a splash of maple syrup, after all, we cannot have Belgian waffles without just a bit of maple syrup, and of course, the Hazelnut & Caramel spread. Into a pan, this mixture goes, and a little-tempered heat and that's it. A quick taste for research purposes and it is perfect; it just slides off the spoon and the flavors are spot on. So let's get this baby plated and I am thinking composition.........tower of goodness!

Look how beautiful that is, is it not calling you right now? But wait, let's put some finishing touches on it!

I love cooking, it feeds my soul and appetite so well, and I am not going to hold back on finishing these Cookies & Milk Belgian Waffles. With that being said, I sauté some blueberries in sugar, want them to caramelize a bit. I look in the freezer and there is some vanilla bean ice cream.

The sauce is still nice and warm and the dance goes something like this:

Cut the waffle into quarters which is easy because it is already outlined. Stack them artistically on a plate. Drizzle the hazelnut and caramel maple butter sauce over the tower. Finish with a dollop of ice cream and a smidge of the caramelized blueberries. There you have it, a work of art.

Now for the real test and taste. Oh, wow, love that crispiness of the surface of the waffle and how the Cookies & Milk spread floats ever so effortlessly on a billowy cloud of the interior folds of the waffle, so gooey and delicious! Those notes of that subtle cookie/milk combination so balances the not so sweet cushion of the Belgian waffle. Then, like fireworks, the flavors of butter, maple syrup, hazelnuts, cocoa, and finally, caramel, just burst in your mouth. I know, what about the ice cream and blueberries? I am getting to that, give me a minute to just revel in this luxurious glory. Okay, the ice cream is so creamy and cold which marries well with all those wonderful flavors and textures and those blueberries like candy to the pot.

You already know that Nicoletta is a huge breakfast person. Unfortunately, she is still in Rome and was not able to taste test with me, but I have promised her that a second show is in the works. We both love breakfast and I can't wait to see her eyes, her face, and the body language, plus the sounds that will follow after she has a taste of these waffles.

Do you want to be the hit of your next brunch gathering? Well, I know a repertoire that will get you there for sure, Cookies & Milk Belgian Waffles! Thank you Penotti®, for allowing us to be creative with your amazing all natural, delicious products, you truly are a brand with a choice!

Enjoy!

Song of the Day: "Giants" by Ethan Young. [P.S.: I heard this song on the new hit show The Launch on CTV. I love this show, there is some amazing talent here in Canada and thanks to the people of this show it is finally being shown truly! All the songs and artists are on iTunes. Check it out!]

Cookies & Milk Belgian Waffles

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Cookies & Milk Belgian Waffles. Imagine that crispy surfaced and soft billowy interior of a regular waffle with an added twist! Pockets of luxurious cookies and milk spread lingering throughout a product made by Penotti® a brand with a choice tantalizing your taste buds with delicious all-natural ingredients with incredible delectable flavor and texture. Planning a brunch? These would be a perfect addition!

• Total Time: 35
• Yield: 6 large waffles 1x

Ingredients

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Waffles:

• 2 cups all-purpose, unbleached flour
• 1 and ⅔ cups milk
• ⅓ cup melted butter unsalted
• 2 large organic free-range eggs
• 1 teaspoon real vanilla
• 1 teaspoon cinnamon
• 2 Tablespoons organic brown sugar
• 1 Tablespoon baking powder
• dash of salt
• 280 g Duo Penotti® Cookies & Milk spread

Sauce:

• 4 Tablespoons Duo Penotti® Hazelnut & Caramel Spread
• 1 Tablespoon butter
• 2-3 teaspoon half and half cream
• 1 teaspoon organic maple syrup

Topping:

• 6 Tablespoons good quality vanilla bean ice cream
• ½ cup frozen blueberries
• 1 teaspoon sugar

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Instructions

Waffles:

1. Preheat waffle iron.
2. In a sifter add flour, salt, baking powder, sugar, cinnamon.
3. Sift dry ingredients into a large bowl.
4. Melt butter and let cool a bit.
5. In another bowl add eggs, milk, vanilla, melted butter, and blend.
6. Pour the wet ingredients a little at a time into the dry until mixed well.
7. With a spoon drop morsels of Cookies & Milk into the batter and swirl with a whisk breaking them up a bit but leaving it a bit lumpy.
8. Open waffle iron, place batter into the iron just to cover bottom plate.
9. Close iron, turn over and cook for 2 minutes (I usually set the iron to about a 5 to heat up then turn it to a 3 and ½ – 4 using the first waffle to gauge cooking time and heat).
10. Take waffle out of iron.

Sauce:

1. In a small sauce pot place in butter, Hazelnut & Caramel Spread, and maple syrup. Add half & half cream a little at a time until desired texture is achieved.
2. On low heat cook and whisk continuously until mixture becomes smooth and velvety. Leave on very low heat to just stay warm until ready to serve.
3. In another small saucepan place blueberries and sugar and on low heat stir and let simmer until blueberries thicken. Take off heat and set aside.

Plating:

1. Cut waffle into quarters and stack artistically upright.
2. Drizzle Hazelnut & Caramel maple butter sauce on top letting it drip off the sides.
3. Finish with a dollop of vanilla bean ice cream and a spoonful of blueberry mixture.
4. Ready to serve. Enjoy!

Notes

1. The toppings are only suggestions, be creative and use some of your favorites, and most of all have fun!
2. You may have extra batter and be able to make ½ to ¾ of another waffle.
3. The total time incorporates making the sauce and blueberries while waffles are cooking.

• Author: Loreto
• Prep Time: 20
• Cook Time: 20
• Category: Breakfast/Brunch
• Method: Waffle iron
• Cuisine: International

Nutrition

• Serving Size: 6 servings

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Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.