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Cornbread Waffles, Apple Rings and Napoleons

OK – it’s official – had enough winter.  My energy level is about ‘zero’ and my motivation lower  . . . if possible.  I am so ready for warmer temps so that we can  get outside.  Not to mention we eat too much when we’re inside all the time. I mean who makes cornbread waffles??? Yes, made a batch of cornbread waffles the other day. Why? They were for Bear. He just loves cornbread and thought if I made the cornbread in waffle form it would be easier to break off little bits to give him. And it is!

Used the same Morrison Cornbread Mix (not sweet)  as for our cornbread  and cooked it in my  Waring Waffle Maker. Love that waffle maker.     All I do is set it for amount of time, flip it after ladling in the batter and wait. Waffles come out perfect every time. I did increase the cook time for the cornbread waffles as I wanted them a little dryer than our breakfast waffles.  Store better and last longer.

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Bear loves to get treats in his ‘Bear bucket’. He bites and rolls it all around the den trying to get the treat out – and best part the cornbread waffle bits don’t fall apart like traditional cornbread would – plus he gets to have fun.  Lot less expensive than store-bought  treats too. I’ve frozen the waffles in manageable portions so will only need to make these every couple of weeks. Have to watch his weight just like ours. Sigh.

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Apple Rings

Found a way to get lovely apple rings without having to buy a special gadget for coring. Discovered if I take my melon scoop, place it at the edge of the core of sliced apples and rotate it around the middle of the apple – the core comes out perfectly. The apple rings are then ready to cook spiced and any leftovers can be stored to enjoy later. Get recipe for spiced apple rings here. Make mine with Splenda – but use sugar if you like.  I’ve found that any leftover rings will keep for about a week in the refrigerator.

 

 

 

 

Old News  . . .

– still loving my ‘second verification’ of gmail – knock-on-wood – not seeing any other “log-ins from other locations” since I implemented the security layer a year or so back . . . so guess it is still working.  If you’d like to read more about this ‘verification’ process – visit this link.

 

Napoleons

Back to the eating. Still loving the cream cheese filling used in the Chocolate Torte cake . . . so thought I’d try putting it in a Napoleon. (For those wanting a traditional Napoleon filling – visit this link or you can also use a filling made from vanilla pudding blended with Cool Whip – or anything else you might like. )

This was a pretty easy dessert to fix using store-bought puff pastry, cream cheese filling (no cooking), and the powdered sugar glaze.

 

What you’ll need:

  • 1 sleeve of puff pastry (makes 12 pastries)
  • 1 recipe of cream cheese filling
  •  1 – 1/4 cup powdered sugar (regular or Splenda made)
  • 1/4 tsp vanilla
  • 1 tsp cocoa powder
  • water

Directions:

  1. Allow puff pastry to defrost to room temperature (about 40 minutes – you want to be able to handle it)
  2. Cut into sections along the fold seams, then cut each one of these sections into 4 rectangles
  3. On a greased cookie sheet or on parchment paper lined pan, bake in a 400 degree pre-heated oven for about 15-16 minutes or until golden brown. (Note: Prick the dough with a fork before baking to minimize ‘puffing’.)
  4. Remove pastry from oven and allow to cool
  5. After cooling, separate each rectangle into 2 sections (top/bottom)
  6. Place filling between layers of cooled pastry
  7. Top with vanilla glaze made from 1 cup powdered sugar, vanilla and enough water to make glaze spreadable (you don’t want this too thin)
  8. Drizzle chocolate** on top and pull knife through to make chevron design

Enjoy!

** Chocolate Drizzle – Use the 1/4 cup powdered sugar, teaspoon of cocoa mixted together with a little water to make the chocolate drizzle or melt a few chocolate chips in the microwave to use instead.  To get the design, make straight lines of chocolate and then pull a knife blade horizontally through the chocolate in effect ‘pulling’ the chocolate along.  Mine would have looked better – but made the vanilla glaze a little too thin – but they still tasted great!!

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