Cinnamon Roll Waffles

Do you ever go out to breakfast JUST so you can eat dessert for breakfast? You know what I’m talking about – strawberry cheesecake French toast…. triple chocolate pancakes topped with whipped cream and chocolate chips…. red velvet Belgian waffles…?  You know you do it.  I do it.  It’s one of the few many ways we get to enjoy even MORE dessert, “guilt-free.”  Because hey, it’s breakfast.

Yesterday morning, I wanted dessert for breakfast.  Something warm and cinnamony and super sugary was what my taste buds were asking for.  I thought about making cinnamon rolls with a nice sugary frosting, but good cinnamon rolls take way too long and I just didn’t have the time.  Waffles are pretty quick, so I figured, why not transform the taste of my favorite buttermilk waffle into that of a decadent cinnamon roll?!  I just had to tweak my waffle recipe a bit, then add some of the most DELICIOUS toppings (cinnamon and cream cheese… what is better than that?!).

So next time you want dessert for breakfast, just whip up these bad boys.  You just might need to double or triple the recipe… they’re THAT good!

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Cinnamon Roll Waffles

Active Prep: 15 minutes
Cook time: 3-5 minutes per waffle
TOTAL: ~30 minutes

Yield: 3 Belgian waffles (depends on the size of your waffle maker)

Ingredients:

 Waffles

  • 1 c all-purpose flour
  • 1 Tbsp cornmeal
  • ½ tsp salt
  • ¼ tsp baking soda
  • 4 Tbsp buttermilk powder (see note below)
  • 2 tsp cinnamon
  • 2 Tbsp butter, melted
  • 1 c water
  • 1 large egg, separated

Cinnamon Topping

  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp light brown sugar
  • 1 tsp cinnamon

Cream Cheese Topping

  • 1/3 c whipped cream cheese, softened
  • 1 ½ Tbsp granulated sugar
  • ¼ tsp pure vanilla extract

Directions:

  1. Pre-heat waffle iron according to manufacturer’s instructions. In a medium bowl, whisk together dry ingredients. Set aside.
  2. In a small bowl, add melted butter, water, and egg yolk. Whisk to combine.
  3. In another small bowl, beat the egg white with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  4. Slowly add the butter mixture to the flour mixture. Mix slowly and gently. Fold in the egg whites.
  5. Cook waffles in waffle iron according the manufacturer’s instructions. I used ¾ cup batter for each Belgian waffle. Top with cinnamon and cream cheese toppings.
  6. For cinnamon topping, whisk together butter, brown sugar, and cinnamon until combined.
  7. For cream cheese topping, whisk together cream cheese, sugar, and vanilla extract.
  8. Spoon or drizzle toppings onto warm waffles and serve immediately.

Dark Chocolate Cake with Cream Cheese Frosting

This week we found out if we are having a boy or a girl!  To reveal the news to our family, we decided to make a “gender reveal” cake.  We decided to make a chocolate cake (our favorite) with some of the most delicious cream cheese frosting to compliment it.  Blue or pink frosting would be on the inside, and the outside would be white frosting.  When we cut into the cake, it would be revealed whether we were having a boy or a girl!

The cake recipe is based strongly off of a Hershey’s chocolate cake recipe.  I used Hershey’s Special Dark cocoa powder to give it that extra dark flavor, and I used hot coffee instead of boiling water to bring out the cocoa flavor even more.  The result is a super moist cake packed with chocolately flavor.  The cream cheese frosting recipe is the perfect balance for this cake.  It’s not overly sweet, so it really compliments the chocolate cake.

So… was it a boy or a girl?!  Check out the photos below!  I added pink and blue sprinkles to the entire outside of the frosted cake to make it a bit more fun.  Enjoy! 🙂

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Dark Chocolate Cake with Cream Cheese Frosting

Active Prep: 30 min
Bake time: 30-35 minutes
TOTAL: ~1 hr, plus cooling and frosting time

Dark Chocolate Cake

 Ingredients:

  • 2 c sugar
  • 1 ¾ c all-purpose flour
  • ¾ c Hershey’s Special Dark Cocoa
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 c milk
  • ½ c vegetable oil
  • 2 tsp vanilla extract
  • 1 c brewed hot coffee

Directions:

  1. Preheat oven to 350 °F. Grease and flour two 9-inch round cake pans.  Set aside.
  2. In a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate small bowl, beat together eggs, milk, and vegetable oil.  Add to flour mixture and beat on low until just combined.
  3. Slowly stir in vanilla and coffee. Batter will be very thin.  Pour into prepared cake pans and bake at 350 °F for 30-35 minutes until a toothpick inserted into the center comes out clean.
  4. Cool on wire racks for 10 minutes, then remove from cake pans and cool on wire racks completely. Frost as desired with cream cheese frosting (recipe follows).

Cream Cheese Frosting

 Ingredients:

  • 2 (8 oz each) blocks of cream cheese, softened
  • 1 c (2 sticks) unsalted butter, softened
  • 2 lb confectioner’s sugar
  • ¼ – ½ c milk
  • 2 tsp pure vanilla extract

 Directions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, add softened butter and cream cheese. Beat on medium-high speed until combined and smooth, about 2 minutes.
  2. Reduce speed to low and slowly add half of confectioner’s sugar. Add ¼ cup milk and vanilla, then continue adding the remaining sugar.  Add additional milk if necessary to achieve desired consistency.
  3. Scrape down sides of bowl and increase speed to medium high for 1 minute until well-combined. Frost cake as desired.

It’s a boy!!!

Chocolate Oreo Cupcakes with Cookies and Cream Frosting

I don’t think I’ve posted a cupcake on this blog yet – HOW CAN THAT BE?!?  Cupcakes are my FAVORITE thing in the world to make (and eat!).  Making and decorating cupcakes is my favorite hobby.  I just can’t get enough!

I promised Lauren (my twin sis) that I would make her some Chocolate Oreo Cupcakes for her (our) birthday (yesterday!).  The thing is… pregnancy brain struck and I LITERALLY forgot to make them!  I had all the ingredients bought and ready to go, and I just completely blanked out and didn’t realize what day it was until I woke up yesterday and realized that the promised-cupcakes were still in ingredient-form!  OOPS!  So, I made them today to bring to her tomorrow. 🙂

These Chocolate Oreo cupcakes have a surprise Oreo baked on the bottom.  The chocolate cupcake recipe is adapted from one of my FAVORITE chocolate cupcake recipes from Sally’s Baking Addiction.  The frosting has a butter and cream cheese base, plus lots of crushed Oreos mixed in.  I hope she doesn’t mind getting a box of 11 – a baker’s dozen from me is 11, not 13 😉 (hey, the baker needs one, too!)

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Chocolate Oreo Cupcakes

Active Prep: 15 minutes
Bake time: 18-20 minutes
TOTAL:  ~35 minutes

YIELDS: 12 cupcakes

Ingredients:

  • ¾ c all-purpose flour
  • ½ c Hershey’ Special Dark unsweetened cocoa powder
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ c light brown sugar, packed
  • ½ c white sugar
  • 2 large eggs
  • 1/3 c vegetable oil
  • 2 tsp pure vanilla extract
  • ½ c buttermilk
  • 12 Oreo sandwich cookies

Directions:

  1. Preheat oven to 350 °F. Prepare a cupcake tin with paper liners and set aside.
  2. In a medium bowl, add flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  3. In a large bowl, beat eggs. Add brown sugar, white sugar, oil, and vegetable oil and mix on medium high with an electric beater until well-combined.
  4. Add half of flour mixture, followed by half of buttermilk, slowly folding in after each addition. Repeat with remaining flour and buttermilk.
  5. Place one Oreo cookie in the bottom of each cupcake liner. Add ¼ cup of batter to each liner.  Bake cupcakes for 18-20 minutes, until toothpick in the center of the cupcake comes out clean.  Frost with Cookies and Cream Frosting and decorate as desired!

 

Cookies and Cream Frosting

Prep: 15 minutes

YIELDS: Frosts ~12-18 cupcakes

Ingredients:

  • ½ cup (1 stick) unsalted butter, softened
  • 16 oz cream cheese (2 blocks), room temperature
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 4 c confectioners’ sugar
  • 6-8 Oreo cookies finely crushed (~1 cup)
  • 12 mini Oreo cookies, for decoration (optional)

Directions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, cream cheese, vanilla, and salt on medium-high speed until smooth. Scrape down sides of bowl as necessary.
  2. With mixer on lowest setting, slowly add confectioners sugar. Once incorporated, increase speed to medium-high to blend well, about 1 minutes.  Reduce speed to low and add ¾ c of the Oreo crumbs.  Mix until combined.
  3. Frost cupcakes as desired. Garnish with mini Oreo cookies and remaining Oreo cookie crumbs.  Enjoy!