Mini Waffle Pops With Candy Sprinkles Recipes

MINI WAFFLE POPS WITH WHITE CHOCOLATE, COCONUT, AND CANDIED GINGER

Steps:

• Preheat and grease a waffle iron according to manufacturer's instructions.
• Whisk flour, sugar, baking powder, and salt together in a large bowl.
• Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
• Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped. Drizzle white chocolate over each waffle pop.
• Sprinkle coconut and candied ginger over the melted chocolate on each waffle pop, lightly pressing toppings to help stick to chocolate as it cools and firms.

WAFFLE CONES

Steps:

• Scrape vanilla bean seeds into a small saucepan over medium heat; add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl; add flour and beat until batter is smooth.
• Preheat a waffle cone maker according to manufacturer's instructions.
• Pour batter into the preheated waffle maker and cook according to instructions.
• Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.

MINI WAFFLE POPS WITH CHOCOLATE, COCONUT, AND MACADAMIA NUTS

Steps:

• Preheat and grease a waffle iron according to manufacturer's instructions.
• Whisk flour, sugar, baking powder, and salt together in a large bowl.
• Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
• Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
• Melt dark chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Transfer melted dark chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over 1 side of each waffle pop.
• Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over the dark chocolate.
• Sprinkle coconut and macadamia nuts over the melted chocolate, pressing lightly to help toppings stick while chocolate cools and firms.

BELGIAN WAFFLE POPS

Steps:

• Line a baking sheet with parchment paper. Using a large chef's knife, trim two corners from each waffle so they are pointed at one end. Insert ice pop sticks into the untrimmed sides of the waffles and lay them on the lined baking sheet.
• Transfer the melted chocolate to a resealable plastic bag; transfer the melted butterscotch to another resealable plastic bag. Snip the tips and drizzle the chocolate over the buttermilk waffles and the butterscotch over the chocolate waffles. Immediately cover the buttermilk waffles with sliced almonds and rainbow sprinkles. Top the chocolate waffles with the mini chocolate chips and chopped peanut butter chips. Let stand until set, about 10 minutes. Serve immediately.

MINI WAFFLE POPS WITH DARK CHOCOLATE, ROASTED PEANUTS, AND FLAKED SALT

Steps:

• Grease a waffle iron with cooking spray and preheat according to manufacturer's instructions.
• Whisk flour, sugar, baking powder, and 1/2 teaspoon salt together in a large bowl.
• Whisk milk, beaten eggs, butter, and vanilla extract together in a separate bowl. Pour over flour mixture; stir until batter is just moistened.
• Scoop 2 teaspoons of batter into the waffle iron for each waffle pop, leaving space between each one. Insert a lollipop stick 3/4 of the way into each pool of batter. Close lid; cook until golden and crispy, about 1 minute. Transfer waffle pop to a cooling rack. Repeat with remaining batter and lollipop sticks.
• Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Scoop melted chocolate into a pastry bag fitted with a small writing tip or into a plastic resealable bag with a corner snipped off. Drizzle chocolate over one side of the waffle pops.
• Sprinkle peanuts and a small pinch of flaked salt over pops while chocolate is still warm. Let cool until chocolate firms up, about 5 minutes.

MINI SAUSAGE AND WAFFLE BITES

Steps:

• Using the palms of your hands, take a dollop of the sausage and begin forming 8 small patties, about the size of silver dollars.
• Heat the oil in a frying pan over medium-high heat, and fry each patty until they are cooked through, about 4 minutes on each side.
• Cut each cheese slice into fourths and place two on each patty.
• Toast your waffles, then spread jam on one side. Cut them into fourths if you're using full-size waffles. Place a sausage patty with cheese on a prepared waffle, and top with another piece of waffle. Continue until you have eight mini sandwiches.
• Use toothpicks to hold each waffle bite together for serving.