Chef Mia

Cream Filled Pizzelles (trubochki)

Creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. These are very popular during holidays, weddings and all kinds of special events. #olgainthekitchen #pizzelles #trubochki #dessert #pastry #creamhorns #cannoli #recipes

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Cream Filled Pizzelles (Trubochki)

  • Author: Chef Mia
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Description

Creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. These are very popular during holidays, weddings and all kinds of special events. They will become a staple in your home!

Ingredients

Scale
  • 4 large eggs – room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine salt
  • 2 tablespoons grapeseed oil , (vegetable ok too – use melted cooled butter for crispier results)
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour , – sifted

Instructions

  1. Preheat pizzelle maker while you make the batter. In a medium bowl, with an electric mixer, beat 4 eggs, 1/4 cup granulated sugar and 1/4 tsp salt on high speed until eggs are lightened in color and sugar is dissolved (about 2 minutes).
  2. Add the rest ingredients: 2 tbsp oil, 1/2 tsp vanilla extract and 1 cup sifted all-purpose flour. Beat everything together until flour is all mixed in, on low for about 1 min.
  3. With help of 1 tbsp measuring spoon, spoon batter onto each pizzelle design, close the lid, bake for 18-20 seconds or until dark golden (I count slowly to 18) and quickly but gently take baked pizzelles off using disposable fork. Different pizzelle makers might take as long as 60 seconds to bake each pizzelle. Working quickly, wrap the hot pizzelles around the wooden stick that comes with pizzelle maker. (You have to work fast, otherwise the pizzelles will cool and break when you try to make cylinder shape). Repeat with remaining batter. Single-layer on a baking sheet or tray to cool and dry. (Do not stack these in more than 1 layer while drying. They will become soggy and get squeezed, losing the round shape).
  4. To make the filling: In a medium bowl, with an electric mixer, beat 8 oz cream cheese on high speed (about 1 min). Add in 1/3 cup sweetened condensed milk and 1/4 tsp vanilla extract and beat for 1 minute. Lastly, add 8 oz frozen cool whip and continue beating until filling becomes thick and smooth (2-3 minutes on high). Fill a piping bag with cream and fully pipe each pizzelle (both ends). For final touch, dust with 1 tbsp powdered sugar. Refrigerate until ready to serve.

Notes

Avoid soggy pizzelles: Use melted unsalted butter instead of oil in batter ingredients to make them not as soft. (Oil tends to keep baked goods more on the softer side). Single-layer baked pizzelles and cover on top (to protect from lint) with paper towel or napkin until pizzelles are dry (4-5 hrs). These can be baked ahead of time and filled days later. *If you want the pizzelles to stay crispy until serving, I would suggest filling them just before serving. Like all cakes, when you fill these ahead of time, especially with heavy cream filling, they will become moist and soggy over time.

Keto Ham and Cheese Chaffles (1 net carb!)

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Ham and Cheese Chaffles

  • Author: Chef Mia
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Description

These Ham and Cheese Chaffles require just 5 ingredients and are about 1 net carb each! This is the perfect easy keto breakfast or snack recipe!Â

Ingredients

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  • 2 large eggs
  • 3/4 cup shredded cheese I use a mixture of cheddar and mozzarella
  • 1/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 3/4 cup ham chopped

Instructions

  1. In a mixing bowl beat the eggs well. Fold in the remaining ingredients until completely incorporated.
  2. Heat a waffle maker according to the manufactures directions. Add the batter to the waffle maker (about 2 sccops for the Dash waffle maker) be careful not to overfill.
  3. Remove the waffles when you no longer see any steam coming from the machine and the waffles are golden brown.

Notes

You can use whatever variety of shredded cheese you prefer.
Â
Net carbs are 1.2 g per chaffle

Nutrition

  • Calories: 174kcal
  • Sugar: 0.2g
  • Protein: 12.9g

EASY Belgian Waffles Recipe – Lauren’s Latest

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Easy Belgian Waffle Recipe

  • Author: Chef Mia
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Description

Belgian waffles are such a classic weekend breakfast. Grab a few pantry items and make these with this easy, fail-proof Belgian Waffle Recipe.

Ingredients

Scale
  • 2 1/4 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups cold milk
  • 1/4 cup melted butter or canola oil
  • 1 teaspoon vanilla extract
  • 2 eggs beaten

Instructions

  1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined. Create well in the center.
  2. Into the well of the dry ingredients, pour in remaining ingredients (milk, melted butter, vanilla extract, and eggs). Whisk to incorporate and create a batter.
  3. If it seems too thick, add in an extra splash of milk. You want your waffle batter to be the consistency of white school glue.
  4. Preheat Belgian waffle maker. Brush generously with melted butter and pour in about 1/2 cup batter into the center. Close and cook according to waffle maker instructions.
  5. Repeat with remaining batter until all waffles have been cooked. Serve warm with berries, whipped cream, powdered sugar, maple syrup and/or butter.
  6. Separate your eggs into whites and yolks. Add egg whites into a large bowl and whip with a stand mixer until stiff peaks form. Set aside.
  7. In another large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined. Create well in the center.
  8. Pour in remaining ingredients (milk, melted butter, vanilla extract, and egg yolks). Whisk to incorporate and create a batter.
  9. Gently fold in the whipped egg whites.
  10. Preheat Belgian waffle maker. Brush generously with melted butter and pour in about 1/2 cup batter into the center. Close and cook according to waffle maker instructions.
  11. Repeat with remaining batter until all waffles have been cooked. Serve warm with berries, whipped cream, powdered sugar, maple syrup and/or butter.

Nutrition

  • Calories: 373kcal
  • Sugar: 13g
  • Protein: 8g

The Best Gluten Free Waffles Recipe

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The Best Gluten Free Waffles Recipe

  • Author: Chef Mia
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Description

This made from scratch gluten free waffle recipe will make the best gluten free waffles you have ever had. Made with Bob’s Redmill 1 to 1 Gluten Free Flour, this easy to make recipe produces fluffy waffles with crisp, golden brown edges. This recipe can easily be made dairy free by substituting your favorite plant based milk for the whole milk in the recipe.

Ingredients

Scale
  • 2 cups gluten free flour I used Bob's RedMill 1:1
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1.25 cups whole milk add up to ¼ cup more to smooth out your batter
  • 3 tablespoons canola oil melted coconut oil works well too
  • 2 large eggs
  • 1 tablespoon vanilla

Instructions

  1. Whisk together the gluten free flour, sugar, baking powder and salt in your mixing bowl.
  2. In a large measuring cup, combine 3 tablespoons of oil (canola or melted coconut oil work well) with the vanilla extract and milk. Finally, you will whisk the eggs. Mix the liquid ingredients until well combined.
  3. Add the liquid ingredients with the dry ingredients and mix until just combined. The batter may be slightly lumpy which is good. If the batter feels too thick, add a splash of milk and mix again. You want the batter to be smooth enough to pour or drizzle into your waffle iron.
  4. Choose your favorite waffle iron and turn it on to warm up. Spray the iron with a little bit of canola oil or nonstick cooking spray. Once the waffle iron is warm, use a measuring cup or ladle to pour a cup of batter onto the hot waffle iron. Cook waffles, following the directions on your waffle maker. Mine has a little orange light that turns off when the waffle is ready.
  5. Serve waffles with some fresh fruit and warm maple syrup.
  6. You can store leftover waffle batter in an airtight container in the refrigerator for 2-3 days. To make fresh waffles, simply warm your waffle iron and scoop batter directly from the refrigerator.

Nutrition

  • Calories: 214kcal
  • Sugar: 8g
  • Protein: 6g

Hawaiian Roll French Toast

Hawaiian Roll French Toast

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Hawaiian Roll French Toast

  • Author: Chef Mia
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Description

Oh friends, have I got a treat for you today! This Hawaiian Roll French Toast is, hands down, one of the most delicious breakfast creations Ive ever sunk my teeth into. Were talking sweet, pillowy clouds of cinnamon-sugar bliss that practically melt in your mouth.

Ingredients

Scale
  • 1 12 pack Kings Hawaiian Rolls
  • 3 large eggs
  • 3/4 cup half and half or whole milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 4 tablespoons butter for cooking
  • Powdered sugar fresh fruit, maple syrup for serving

Instructions

  1. In a large bowl, whisk together the eggs and half and half until fully combined.
  2. Whisk in the vanilla, cinnamon, brown sugar, and salt until incorporated.
  3. Use a toothpick or skewer to poke several holes in the bottom of each roll so the custard can soak in.
  4. Working in batches, dip the rolls into the custard mixture and let soak for 30 seconds, turning to coat all sides. Dont soak longer or theyll get soggy.
  5. Melt 2 tablespoons of butter in a nonstick skillet or griddle over medium-low heat.
  6. Cook the soaked rolls for 30-60 seconds per side until golden brown, turning carefully with a spatula to get all sides crispy.
  7. Serve the hawaiian roll french toast warm, dusted with powdered sugar and topped with fresh berries and maple syrup if desired.

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