Waffled doughnuts are not new territory, of course, but they are certainly territory ripe for revisiting. I stumbled across these vanilla bean waffle doughnuts on Pinterest (thanks to my editor, Megan Nicolay). It's worth noting that Laura, the pastry chef and blogger who created these, would appear to have a soft spot for waffles. And while waffles are, of course, not exactly why we're here, I have noticed before that people who enjoy waffled foodstuffs other than waffles do also tend to enjoy waffles, which, after all, are a waffled foodstuff.
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David Lebovitz writes so well about creating his new book, My Paris Kitchen. I would write about what it was like creating my upcoming book, but it would be hard to top what he wrote. Read his post and replace "copper pan" with "waffle iron" and you'll get the idea for now.
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Promoting waffled foodstuffs means knowing what we're up against.
For every "18 Amazing Foods You Would Not Believe Were Made In a Waffle Iron (No. 15 Will Blow Your Mind)!!!" there is one of these:
... in order to make a waffle you have to have a large, unwieldy machine that wouldn't look out of place in a medieval torture chamber and that only serves one purpose.
Only one purpose?
We have a ways to go.