Clara Bennett – Page 34 – tasteandtome.com

You’ve got a busy night and a freezer full of possibilities—grab a waffle iron and a box of mix, and you’ll turn dinner into something crisp, warm, and unexpectedly elegant in minutes. Imagine savory cheddar melting into herby batter, spicy jalapeño kernels popping, or sweet potato-scented waffles steaming on the plate; each version smells like comfort and cooks fast. Keep your toppings ready—you’re almost there, and the best twist is just ahead. Classic Savory Cheddar & Herb Waffle Mix A crispy, cheesy waffle with bright herbs—perfect for brunch or savory snacking. Ingredients: 2 cups all-purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1 tsp kosher salt 1/2 tsp black pepper 1 tsp garlic powder (optional) 2 tbsp sugar 1 1/4 cups buttermilk (or 1 1/4 cups milk + 1 tbsp lemon juice) 2 large eggs 1/4 cup melted butter (plus extra for the waffle iron) 1 cup shredded sharp cheddar cheese 2 tbsp chopped fresh chives (or 1 tbsp dried) 2 tbsp chopped fresh parsley 1–2 tbsp finely chopped fresh thyme or rosemary (optional) 1–2 tbsp finely chopped scallions (optional) Optional toppings: extra cheddar, sour cream, hot sauce, or a fried egg How to Make: Preheat your waffle iron according to manufacturer instructions and lightly brush or spray with butter/oil. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, garlic powder, and sugar. In a separate bowl, whisk the buttermilk, eggs, and melted butter until combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix; a few lumps are okay. Fold in the shredded cheddar and chopped herbs (chives, parsley, and thyme/rosemary if using). Let the batter rest 5 minutes while the waffle iron finishes heating. Spoon or pour the recommended amount of batter onto the waffle iron and cook until golden and crisp (follow your iron’s timing). Carefully remove the waffle and keep warm in a low oven while you cook remaining batter. Serve warm with extra cheddar, sour cream, hot sauce, or a fried egg on top for extra indulgence. Enjoy the savory, cheesy crunch—these waffles are irresistible any time of day! Spicy Jalapeño Cornbread Waffle Mix A bold, spicy twist on cornbread that crisps like a waffle and packs a jalapeño punch — perfect with honey butter or chili. Ingredients: 2 cups yellow cornmeal 1 cup all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 large eggs 1 1/2 cups buttermilk 1/2 cup milk (or more as needed) 1/3 cup unsalted butter, melted and cooled 2 jalapeños, seeded and finely chopped (keep seeds if you want extra heat) 1/2 cup canned corn kernels, drained (or fresh/frozen, thawed) 1/2 cup shredded sharp cheddar cheese (optional) 1 teaspoon smoked paprika (optional) Cooking spray or additional melted butter for waffle iron How to Make: Preheat your waffle iron according to manufacturer instructions. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, smoked paprika (if using), and salt. In a separate bowl, beat the eggs then stir in buttermilk, milk, and melted butter until combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined — don’t overmix. Fold in chopped jalapeños, corn kernels, and cheddar cheese if using. Let the batter rest 5 minutes; add a splash more milk if it seems too thick for your waffle iron. Lightly grease the waffle iron with cooking spray or brush with melted butter. Spoon batter onto the hot waffle iron (use about 1/2 to 3/4 cup per waffle, depending on size) and close the lid. Cook until waffles are golden brown and crisp, about 4–6 minutes, or as your waffle iron suggests. Transfer waffles to a wire rack to keep them crisp while you cook the rest. Serve warm with honey butter, maple syrup, or a dollop of sour cream and extra jalapeño slices. Enjoy the crunchy, spicy-sweet cornbread waffles — a little heat, a lot of comfort! Sweet Potato & Cinnamon Waffle Mix Sweet Potato & Cinnamon Waffle Mix — cozy, spiced waffles that taste like autumn in every bite. Ingredients: 2 cups all-purpose flour 1/2 cup brown sugar, packed 2 tsp baking powder 1 tsp baking soda 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 1 cup powdered mashed sweet potato (see note) or 1 cup finely mashed cooked sweet potato 1/4 cup dry milk powder (optional, for richness) or omit for dairy-free mix How to Make: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. Stir in the powdered or mashed sweet potato and the dry milk powder (if using) until the dry mix is uniform. To cook waffles from the mix: preheat your waffle iron and grease it lightly. In a separate bowl, whisk 2 large eggs, 1 1/2 cups milk (or non-dairy milk), and 1/3 cup melted butter or oil. Pour the wet ingredients into 2 cups of the dry waffle mix and stir until just combined; a few lumps are okay. Let the batter rest 2–3 minutes while the waffle iron finishes heating. Spoon batter onto the hot waffle iron (amount per manufacturer’s directions) and cook until golden and crisp. Remove waffles carefully and keep warm while you cook the rest. Note: To make powdered mashed sweet potato, cook and fully dry mashed sweet potato before grinding, or simply use 1 cup cooked, mashed sweet potato and increase the wet ingredients by about 1/4 cup liquid. Serve warm with maple syrup, a pat of butter, or a dollop of whipped cream — enjoy the cozy, cinnamon-kissed goodness! Garlic-Parmesan Dinner Waffle Mix Crispy, savory waffles with a punch of garlic and cheesy Parmesan — perfect for dinner or as a tasty side. Ingredients: 2 cups all-purpose flour 2 tbsp granulated sugar 1 tbsp baking powder 1 tsp kosher salt 1/2 tsp black pepper 1 tsp garlic powder (or 2 tsp finely minced fresh garlic) 1/2 cup grated Parmesan cheese (plus extra for sprinkling) 2 large eggs 1 3/4 cups milk (whole or 2% recommended) 1/3 cup melted butter (or neutral oil) 1 tsp dried Italian herbs or chopped fresh parsley (optional) Nonstick spray or additional melted butter for the waffle iron How to Make: Preheat your waffle iron according to the manufacturer’s directions. In a large bowl, whisk together the flour, sugar, baking powder, salt, pepper, garlic powder, and grated Parmesan. In a separate bowl, beat the eggs, then whisk in the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix; a few lumps are fine. Fold in the Italian herbs or parsley if using. Lightly brush or spray the waffle iron with butter or nonstick spray. Pour the batter onto the hot waffle iron (amount depends on your iron) and cook until golden brown and crisp, about 4–6 minutes. Carefully remove the waffle and keep warm in a low oven while you cook the remaining batter. Serve hot, sprinkled with extra Parmesan and a little chopped parsley or a drizzle of garlic butter if you like. Enjoy these savory garlic-Parmesan waffles warm — they’re cheesy, crispy, and totally dinner-worthy! Blueberry-Lemon Brunch Waffle Mix Bright, fluffy waffles studded with juicy blueberries and a zesty lemon twist — perfect for a sunny brunch. Ingredients: 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 3/4 cups milk 2 large eggs 1/4 cup unsalted butter, melted and cooled 1 teaspoon vanilla extract Zest of 1 lemon (about 1 tablespoon) 2 tablespoons fresh lemon juice 1 cup fresh or frozen blueberries (if frozen, don’t thaw) Optional toppings: maple syrup, whipped cream, extra blueberries, lemon slices How to Make: Preheat your waffle iron according to the manufacturer’s directions. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, eggs, melted butter, vanilla, lemon zest, and lemon juice until combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are okay. Fold in the blueberries carefully to avoid crushing them. Lightly grease the preheated waffle iron if needed and pour batter onto the iron (amount varies by waffle maker). Cook until the waffles are golden and crisp, about 3–5 minutes, following your waffle iron’s indicator. Transfer waffles to a wire rack to keep them crisp while you cook the rest. Serve warm with maple syrup, whipped cream, extra blueberries, and a lemon slice if you like. Enjoy these bright blueberry-lemon waffles and make someone’s morning taste like sunshine!