Recently we had to get rid of some things in our appliance cabinet to make room for a large countertop pizza maker.
Two items bit the dust: an old Cuisinart kept as a “back-up” for 15 years, but have never needed to use; and a beautiful double waffle iron, barely used (we’d rather make French toast or pancakes than drag out and clean the waffle iron).
One of the nicest things about a waffle iron is how much time it saves you, especially when you’re baking a single serving. Sometimes you just want a brownie, and you want it right away!
Just ladle in your batter of choice, close the lid, and cook until baked through, like a waffle. This may even be the preferred way of cooking brownies for those who like the “edges”: The waffled brownie is crisp and crunchy.
Cook the muffin batter and you get what is essentially a jumbo, crisp muffin top.
Portion your favorite cookie dough into individual scoops and freeze them. When you need a warm cookie, bake one or two. Help you make just one instead of a baking pan full of temptation.
We haven’t tried it, but Posie says: “Doughnut batter performs surprisingly well in a waffle iron. It bakes up into a puffy, light disc with a wonderfully crunchy top. It’s not shaped in a circle, but it tastes just the same.” She recommends drizzling a glaze (and loves this apple cider glaze recipe) or a ganache frosting. Add coconut, crushed nuts, sprinkles or other garnish.
 Carrot cake in a waffle iron! Here’s the recipe from Food Network Kitchen.  Waffled hash brown potatoes.  Pop grilled cheese and almost any sandwich into the waffle iron (photos #2 and #3 courtesy Posie Harwood | King Arthur Flour).
 A brownie comes out “all edges” in a waffle maker. Here’s a recipe from Food Network Kitchen (photo courtesy Posie Harwood | King Arthur Flour).  Waffled biscuits with sausage gravy. Here’s the recipe from Food Network Kitchen.  Get 53 recipes for waffled food.
GRILLED CHEESE & OTHER SANDWICHES IN A WAFFLE IRON
Consider your waffle iron as a panini press with different grill marks. Spray the waffle iron, add a slice of bread, the cheese and any extras (bacon, tomato, etc.) and the top slice of bread. Close the iron and cook until the cheese is melted.
A tip from Posie: Spread some mayonnaise on the outside of each slice of bread. It makes the sandwich extra crisp and golden.
They’re not just for breakfast, either. For a quick dinner, top the hash browns with a fried or poached egg, leftover proteins and/or vegetables. Rosie likes to add wilted greens.
But all you need is grated potatoes (we grate in onion as well, and you can also add cheese). Wring out as much liquid as you can, season with salt and pepper and waffle a thick layer until crisp and brown.
Ditto. You get waffle marks instead of grill marks.
For breakfast or as a side with lunch or dinner, here’s a recipe from Julie’s Jazz.
Posie has also made waffled calzones, omelets and zucchini fritters—even simple buttered toast.
There’s a whole book on the topic, Will It Waffle? Get your copy on Amazon with 53 foods to waffle, including: