Bella Waffle Bowl Maker
(available on Amazon and I assume in stores too)
Why is there a picture of waffle bowls on it? In case I forget what it's for?
It comes with a few recipes to encourage you to use it an egg holder, a chicken holder, and then most importantly, a sundae holder. Now ofcourse I am going to over complicate things by NOT using an egg-based recipe. That's right, I'm going non-dairy & non-egg so my son can try these as well. A standard vegan pancake recipe SHOULD do the trick here hopefully.
Run #2, not too shabby at all. Not sure why it's burning the one side.
By the third batch, the oil had worn off and they started to stick.... which is when I melted the spatula that I shouldnt have been using. Uggg. Foolish Dubba..
Decided to throw some chocolate in the mix for run number four. They didn't want to come out after two minutes, so I gave them another 30+ seconds and they popped out easier. Ok, I'm learning! I just need to nail the amount of batter to put in to make a full size bowl.
...and run number five is an overfilled disaster, man this is hard! So much for nailing the amount of batter.
[fast forward through a few more runs] Well, if I've learned anything, it's that there is a fine line between crunchy and burnt. In time I should get it, but I am me, so it will be a fair amount of time. Second, I'd like to find a much sweeter recipe, something more in cookie territory then my current egg free pancakes. And lastly, I'd like to... remember my third point that I forgot in the long walk from the waffle bowl maker to my computer (all of 15 feet).... wait, I remembered. You really do need to keep these things oiled, I would say every other run at a minimum.
So did they hold up in a sundae? I'd say yes! The box showed a cool chocolate dipped edge, but since I had already made a big enough mess as it was, I went with a whip cream edge to cover up any unevenness that would have been showing.
In closing, the guess my only legitimate complaint is that I don't understand why the outer edges burn while the inner edges (where they meet) do not. I'm hoping this is just a trial and error thing that I will learn to avoid (maybe with a better batter mix).
If this seems like too much effort, remember there are always enjoy-a-bowls.
That was really nice of Nick to send you a gift ;) Cool idea as well
ReplyDeleteThat was nice! And what a neat gift. I have the recipe for you: Use a pizzelle recipe. You can either add or omit the anise (which makes the traditional Italian cookie). This recipe is just perfect for this kind of cooking device.
ReplyDeleteIngredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3 eggs, beaten
3/4 cup granulated sugar
3/4 cup butter, melted
2 teaspoons pure vanilla extract
1 teaspoon anise seeds
Powdered (confectioners) sugar
Preparation:
In a bowl, sift together the flour and baking powder.
In the bowl of your electric mixer, beat together the eggs and sugar, Add the melted butter, vanilla extract, and anise seeds. Add the flour mixture and beat until smooth.
Preheat your pizzelle baker according to the manufacturer's directions. The red indicator light will begin to glow, indicating that the baker has begun preheating. It will take approximately 5 to 8 minutes to reach baking temperature. At this point, you will see the red light going on and off. This only means that the baker is maintaining the proper baking temperature, it does not tell you when to start or stop baking.
Lightly spray the pizzelle grids with non-stick spray or lightly brush with vegetable oil.
Drop batter by rounded tablespoonful (or Dubba you may want to go with teaspoon full here) onto center or each preheated grid pattern. Usually my first batch of pizzelles are my test batch to determine the amount of dough to be used and also the baking time.
Close lid and bake approximately 40 to 50 second depending on your preference for browning and/or the consistency of your batter. You may open the lid briefly to examine the color and bake longer as desired to create the darkness you want.
Lift the lid and remove the cooked pizzelles with the edge of a fork or a thin spatula. Place them on paper towel lined cooling racks in single layers. Be sure to lay the hot pizzelles in a single layer on the cookie sheet. When they are completely cool, you can stack them.
Cool baked pizzelles completely and sprinkle each with powdered sugar. Continue making pizzelles until all the dough is used.