Honey Dipped Doughnut Waffles Food

SWEET BREAKFAST KABOBS WITH HONEY-YOGURT DIPPING SAUCE

Steps:

• Heat 3 inches of vegetable oil in a Dutch oven to 325 degrees F.
• Meanwhile, mix together the yogurt, honey and vanilla in a medium bowl and set aside.
• Separate 5 rounds of biscuit dough and cut the edges off to form squares. Cut each square into 4 so you have a total of 20 small squares. (Reserve the remaining biscuits for another use.)
• Combine the sugar and cinnamon in a medium bowl.
• In batches, fry the dough squares in the hot oil until golden brown, 2 to 3 minutes. Transfer to the cinnamon sugar and toss to coat. Remove to a paper towel-lined plate.
• Evenly distribute the doughnuts, strawberries, blackberries, mango and kiwi among six 12-inch skewers (you will have 2 additional doughnuts). Serve alongside the honey-yogurt dipping sauce.

HONEY DIP

Steps:

• In a medium bowl, mix together the honey, peanut butter, cinnamon and cream cheese until well blended. Cover and refrigerate for 24 hours. Serve on toast, or as a dip for fruit.

GLAZED WAFFLE DONUTS

Steps:

• Make the donut batter: Whisk together the flour, baking powder, baking soda and salt in a large bowl. Whisk together the eggs and sugar in a medium bowl until the sugar is dissolved, then whisk in the sour cream, milk and vanilla until combined. Make a well in the center of the dry ingredients and stir in the wet ingredients until just combined; the batter will be lumpy. Fold in the butter. Cover the bowl with plastic wrap and rest the batter for at least 15 minutes.
• Make the cinnamon-sugar: Whisk together the sugar and cinnamon in a small bowl; set aside.
• Make the vanilla glaze: Combine 2 tablespoons milk and the vanilla extract in a small bowl. Put the confectioners' sugar in a small bowl. Slowly whisk the milk mixture into the confectioners' sugar until smooth. If the mixture doesn't fall in a slow ribbon when you lift the whisk, drizzle in some of the remaining milk until it does.
• Make the chocolate ganache: Put the chocolate in a heat-safe bowl. Bring the cream to a simmer. Pour the hot cream over the chocolate, shake the bowl to evenly cover the chocolate with hot cream and let the mixture sit for 1 minute before whisking until smooth. Set aside; keep warm.
• Finish the waffle donuts: Heat the waffle iron according to the manufacturers' instructions. Lightly coat the waffle grid with nonstick pan spray and add 1/4 cup of batter to each waffle grid. Close the iron and cook until the waffles are lightly golden-brown, about 3 to 4 minutes. Transfer the waffles to a cutting board and repeat with the remaining batter.
• Set a cooling rack over a rimmed baking sheet. Heat 3 inches of oil in a medium saucepan over medium-high heat until the oil reaches 350 degrees F on an instant-read thermometer. Use a 3-inch cookie cutter to stamp circles from the waffles; then use a smaller cookie cutter to stamp out a smaller circle from the center of each waffle. Add 3 or 4 waffles to the oil and fry until golden-brown and crisp, about 20 seconds on each side. Transfer the waffle donuts to the cooling rack and cool for just a few seconds before dipping both sides of each waffle donut in the cinnamon sugar. Repeat frying with the remaining waffles, dipping some of each of the following batch in the vanilla glaze and others in the chocolate ganache. Garnish the chocolate and vanilla-dipped waffle donuts with chopped nuts and/or sprinkles and serve warm.

HONEY DIPPED DOUGHNUT WAFFLES RECIPE

Steps:

• Preheat your waffle iron to medium heat. Grease if needed. Place the oat flour, sweet rice flour, almond meal, sucanat, baking powder, and salt in a large bowl mixing until well combined. In another bowl, whisk the eggs together, then whisk in the milk, applesauce, 3 tablespoons honey, oil, and vanilla extract. Pour the wet mixture into the dry ingredients and whisk together until just combined [stop when you no longer see dry flour.] Let the batter rest for 5-8 minutes undisturbed. Spoon small amounts of batter into your waffle iron for mini waffles. For my 7-inch Belgian waffle maker I made about 3 mini waffles at a time to prevent them from touching. Cook according to your waffle iron manual. Mine were perfect after 1 cycle over medium. Soft + fluffy with a cakey center. Set your waffles on a cooling rack as they finish cooking. Then, in a small pot over medium-low heat bring the honey to a low boil, whisking occasionally. Turn off the heat and pour in a shallow bowl just large enough to dip the waffles. Using caution [honey will be very hot!] dip the top of the waffle in the honey and let the excess drip off. Place on a cooling rack for 1-2 minutes [so you don't burn your mouth!] before serving. NOTES: If you want to serve your waffles hot keep you oven at 200* F and place the waffles on a baking sheet in your oven as they finish cooking. Remove from the oven and dip into the boiled honey. Waffles are great served warm or at room temp. Waffles can be made full-size or mini. Avoid a high heat setting as the outside will brown before the inside is finished cooking. Any type of waffle maker should work to make these. There are no perfect substitutions for sweet rice flour or almond meal.