Apple Butter Waffle Topped with Stewed Apples

Apple Butter Waffle Topped with Stewed Apples
Start to finish: 35 minutes
Impresses: 4; 2 waffles each

Ingredients
For the stewed apples:
1 pound golden delicious apples
2 tablespoons butter
¼ cup brown sugar
1 tablespoon cinnamon

For the apple butter waffle:
1½ cups water
4 tablespoons butter, melted
2 eggs
½ cup apple butter
2⅓ cups No-fail Waffle Mix

Method
For the stewed apples:

Peel and core apples, then cut into ¼-inch slices. Bring a cast iron skillet or Dutch oven to medium heat and add butter to melt. Toss in sliced apples, brown sugar and cinnamon. Cook, stirring constantly, until apples soften, about 20 minutes. While apples cook, prepare waffles.

For the apple butter waffles:
Bring a waffle iron to medium-high heat.

Combine water, butter, eggs and apple butter in a large bowl. Add in waffle mix and whisk until just combined; a few lumps are OK.

Spritz waffle iron with cooking spray then ladle in ¼–½ cup batter, depending on the size of the iron.

Let cook until crispy and browned on the outside — about 4–5 minutes depending on the iron.

Remove with a fork and serve immediately, or place on a baking sheet topped with a cooling rack and keep warm in a 250 F oven.

Dark Chocolate Waffles with Spicy Whipped Cream

Start to finish: 25 minutes | Impresses: 4; 2 waffles each

INGREDIENTS

For the dark chocolate waffle:
6 ounces dark chocolate bar, finely chopped
7 tablespoons butter, melted
1½ cups water
2 eggs
1 teaspoon espresso powder
2⅓ cups waffle Mix

For the spicy whipped cream:
½ cup heavy cream
¼ teaspoon ground cayenne pepper
2 tablespoons agave nectar

METHOD
For the dark chocolate waffle:
Add dark chocolate and butter to a large, microwave-safe bowl. Microwave on low power for 1 minute, or until melted, stirring every 20 seconds. Let cool.
Bring a waffle iron to medium-high heat.
Add water and eggs to melted chocolate and whisk until smooth. Add in espresso powder and waffle mix and stir until just combined; a few lumps are OK.
Spritz waffle iron with cooking spray then ladle in ¼–½ cup batter, depending on the size of the iron. Let cook until crispy and browned on the outside — about 4–5 minutes depending on the iron. Remove with a fork and serve immediately, or place on a baking sheet topped with a cooling rack and keep warm in a 250 F oven.

For the spicy whipped cream:
Add all ingredients to a medium-sized metal bowl. Using a whisk or electric mixer, beat until soft peaks form.