Mini Waffle Pops With White Chocolate Coconut And Candied Ginger Recipes

MINI WAFFLE POPS WITH CANDY SPRINKLES

Steps:

• Grease a waffle iron with cooking spray and preheat according to manufacturer's instructions.
• Whisk flour, sugar, baking powder, and 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 white 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 candy sprinkles and colored sugar over pops while chocolate is still warm. Let cool until chocolate firms up, about 5 minutes.

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.

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 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.