Buffalo Wild Waffles 🔥
The basic, the bougee and the best to get you through the week
👋Welcome to Highkey Hungry! Twice a week we send you some fire recipes - simple and bougee so you can treat yourself and the fam, save money, and level up your cooking. Join 100 creative home chefs by subscribing now. 👇
The Basics: DIY Eggos™️ 🧇
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: approx. 4-6 (depending on the size of your waffle iron)
INGREDIENTS 📝
1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
2 tablespoons unsalted butter, melted
INSTRUCTIONS 👩🏼🍳
Pre-heat your waffle iron according to the manufacturer’s instructions.
In a large mixing bowl, whisk 1 cup flour, 1 teaspoon baking powder, 1 teaspoon sugar, and 1/4 teaspoon salt.
In a separate small mixing bowl, whisk 1 egg, 3/4 cup buttermilk, and 2 tablespoons melted unsalted butter.
Add the wet mixture to the dry ingredients, and fold gently (see below) just until combined. Do NOT over-mix.
Spray waffle iron with nonstick cooking spray.
Pour enough batter into the pre-heated waffle iron to fill about 3/4 of the bottom (about 1/3-2/3 cup, depending on the size of your waffle iron).
Cook until golden brown. About 3-4 minutes, depending on the type of waffle iron you’re using.
💡 Make 2-3x the recipe and freeze what you don’t eat - then you can really live out the entire DIY Eggos™️ experience and pop one in the toaster whenever you’re in the mood for a waffle.
The Bougee: Buffalo Cauliflower 🌶️
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4
INGREDIENTS 📝
1 cup flour
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 1/4 teaspoon garlic powder
1 cup milk
I head cauliflower (or 4 cups cauliflower florets)
1/3 cup hot sauce
1/4 cup butter
3/4 teaspoon white vinegar
INSTRUCTIONS 👩🍳
Pre-heat your oven to 450°.
Line a 17” x 11” baking sheet with parchment paper or aluminum foil, and spray with nonstick cooking spray.
Take your head of cauliflower, and break it into bite-size pieces (about 2-inches wide), or measure out 4 cups cauliflower florets. Place them to the side.
In a medium mixing bowl, whisk 1 cup flour, 3/4 teaspoon salt, 1/2 teaspoon ground pepper, 1 teaspoon garlic powder, and 1 cup milk until well-combined.
Add the cauliflower florets to the bowl of batter, stirring thoroughly to make sure that each piece is evenly coated.
Arrange the coated cauliflower florets on your lined baking sheet, trying to space them out as mush as possible.
Bake for 10 minutes in your 450° pre-heated oven. Afterwards, flip each cauliflower floret over, and return to the oven to bake for an additional 10 minutes (20 minutes total baking time).
While the cauliflower is in the oven, make your buffalo sauce by whisking 1/3 cup hot sauce, 1/4 cup butter, 3/4 teaspoon white vinegar, and 1/4 teaspoon garlic powder in a small saucepan over medium-high heat until it comes to a boil. Take off the heat and set aside.
Cover the cauliflower thoroughly with the buffalo sauce, either by brushing each floret or tossing it in the mixing bowl with the sauce and then returning to the baking sheet.
Bake for another 20 minutes.
💡 These are best eaten when they’re warm and just the right bit of crispy, dipped in the classic ranch dressing (or I guess blue cheese if that’s what you’re into. . .👀).
The Bite-Sized:
One of the best-kept secrets to perfecting your baking skills is something you may have never thought about: your flour-measuring method.
So you’re saying if I measure my flour a certain way, I’m basically Gordon Ramsey? 🤔
Not exactly, but hear me out. Most likely you’ve heard baking called a “science”, and that’s because it requires precise measurements every single time (and chefs do wear white coats so…🥼). That’s why professional chefs and home chefs alike don’t really eyeball a recipe when it comes to baking. But if you’ve ever baked something, most likely you’ve just shoved your measuring cup right into the flour bag and moved on with the recipe. And let me just tell you, that’s a BIG yikes 🙅♀️.
When you do that, you’re compressing the flour and actually end up using a lot more flour than you really need. This can mess up the taste, texture, and time it takes for whatever you are making to bake. Instead, scoop the flour into your measuring cup using a spoon, then level it off with the back of a knife or some other straight-edged tool. If your friends think that knowing how to correctly measure flour is a weird flex, that’s fine, just keep the secret to perfect baking to yourself 💪.
The Best:
Two of my current obsessions are hummus and guacamole 🥑 made from scratch (TBH current = always). If you’re like me and ever wondered what it would be like to have the best of both worlds, you have to try out BOSH!’s Guacummus. 👇
TikTok has blessed us with a 3-ingredient recipe for everything bagels 🥯, and one of those ingredients is literally the everything bagel seasoning. No 🧢. Link below. 👇
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