Lobster, shrimp and salmon mousse waffles

I bought a variety pack of Lobster, Shrimp and Salmon Mousse Spread a couple of weeks ago with the intention of making a savory mille-crepe cake. Unfortunately, I never got around to doing so... damn lazy bone....

But then I saw this and it went *taaaaaaa!!!* in my head.... I can make waffles and mix in the mousse!!!!! *taaaaaaaa!!!*

Lobster, shrimp and salmon mousse waffles
(adapted from this recipe)
makes 8

• 2 cups whole wheat flour
• 1 Tbsp baking powder
• 1 pinch salt
• 1 egg lightly beaten
• 1 cup lobster and/or shrimp mousse
• 1 cup milk
• 2 Tbsp melted butter

In a medium mixing bowl, mix the first 3 ingredients together n set aside
In another bowl, mix the rest of the ingredients. Slowly incorporate the liquid mixture into the dry mixture while mixing well with a fork. The result will be a pasty

Heat waffle iron and make according to the instruction.

I served them with chunks of avocado and a side of string beans drizzled with home-made balsamic reduction.

The hint of the mousse is pretty subtle, so you really can't pinpoint what it is exactly, but you know it's seafood mousse in there. I'm thinking next time I would make some grilled shrimps to top them with.The whole meal was very yummy all together and I froze the rest of the waffles for next quick meals in need. Booya!

Parmesan "Craffle" (Cracker Waffle)

I'm on a roll with these crispy thin waffles. It's hard to stop when there are so many possibilities!

So here is the savory version that I came up with (after the Almond Mocha Bowls that Chic Cookies so kindly linked on her Edible Crafts blog. Thank you!!!)

Parmesan "Craffle"
(inspired by the recipe on the box of my Rival Waffle maker)

• 3 eggs
• 1/2 cup olive oil
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 cup grated Parmesan cheese
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried parsley
• a couple of grinds of black pepper

Beat eggs& olive oil until well blended . Mix the rest of the ingredients together and slowly incorporate into the egg mixture while still beating. The mixture will be slightly thick.

Bake as according to your waffle cone) maker

***If you don't have a waffle (cone) maker:

Heat oven to 350F

Drop batter by 1 to 2 Tbsp full on a parchment-lined baking sheet, space them out between each other (Spread the batter slightly so the crackers wont be too thick, but don't do it too much because it will spread while baking too)

Bake for about 10 minutes or until golden brown. The best is to check up on them so they don't burn because all ovens are different.

Enjoy with your favorite dips & spread. Or just like that, one after another non-stop... Whaaaat??? It's not my fault they're yummy! :P

Almond Mocha Waffle Bowls

I love gadgets. No, it has nothing to do with me being Asian because there is no Hello Kitty on any of them...

I'm talking about kitchen gadgets. I once paid $20 for an ice cream scoop, and when my bf asked me what is so special about it, I went on for a good 2 minutes about the shine, another 2 minutes about the rubber grip, almost 3 minutes on the curves, and then about 1 whole minute on the way the "tongue" pushes down.

I could have continued for a long time but the blank look on his face made me stop.

...*sigh*...

So, today, the waffle (cone) machine came out to play. I've always had a love & hate relationship when it comes to rolling a waffle into a cone. Why? Because after it's baked, you have FOUR seconds to roll it around the cone thingy to take shape. It's burning hot and of course, I have no gloves. After the 4 seconds, it begins to harden and will crack if you try to bend it...

So, I made the bowl version as well.

Almond Mocha Waffles
(adapted from the recipe on the box of my Rival Waffle Maker)

• 3 eggs
• 3/4 cup sugar
• 1/2 cup butter, melted & cooled
• 1 tsp almond extract
  
• 1 cup flour
• 1 tsp baking powder
• 1/4 cup ground almond
• 1/4 cup unsweetened cocoa powder
• 2 tsp instant coffee granule

Beat eggs and add sugar slowly until well incorporated. Add butter & extract.
Mix the rest of the ingredients together in a bowl, sift if needed. Then blend into egg mixture until smooth.
Bake as directed then roll into cones with utensil provided.

To make the waffle bowls:
You will need 2 bowls, same size. Turn 1 bowl upside down and drape the just-baked waffle over the bottom. Immediately stack the other one on top, also upside down, to shape it. Let sit for about 30 seconds. Remove and cool completely.

They taste soooo good!!! With or without the ice cream, as a bowl or a cone, whole or broken, I accept them unconditionally.