Turtle Waffles Recipes

Steps:

• 1. Combine first 4 ingredients in a sauce pan, bring to a boil and boil for 3 min.
• 2. Remove from heat and stir in vanilla extract.
• 3. Allow to cool a bit then add powdered sugar to make a soft, pourable frosting.
• 4. Pour frosting over the cooled waffle iron cookies, filling the holes and making a smooth, shiny turtle shell. (Follow Just a Pinch Recipe posted by Marsha Baker, "Waffle Iron Cookies" to make the cookies.)

Steps:

• Chop 1/2 cup of pecans and set aside.
• Toast the remaining pecans in a 350 degree oven for approximately 7 minutes.
• Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks with the pecans that have been set aside.
• Beat the egg whites and salt until they stand in soft peaks, mix in the butter pecan extract and fold into the batter (do not over mix).
• Spray a waffle iron with cooking spray and pour 1/8 of the mixture onto it.
• Cook until the light indicates finished waffles.
• Repeat with the remaining batter.
• For the chocolate sauce, whisk together the cocoa powder, sugar, salt, water and vanilla.
• Boil 2-5 minutes, whisking rapidly, until sauce begins to thicken.
• For the caramel sauce, melt butter in a small sauce pan.
• Add the brown sugar and whisk until combined and thickened (about 2 minutes).
• Whisk in the whipping cream, until thoroughly blended (2 more minutes).
• Mix in vanilla.
• Plate waffles and drizzle with chocolate sauce and caramel sauce.
• Top with toasted pecans.

Steps:

• Preheat waffle iron.
• In a large bowl stir together melted butter, granulated sugar, eggs, 1/2 cup cocoa powder and 2 teaspoons vanilla.
• Add flour; stir just until combined.
• Drop heaping teaspoonfuls of batter into center of each waffle grid.
• Cook on medium-high heat about 2 minutes, adjusting heat as necessary.
• Using a fork transfer cookies to rack; cool.
• Repeat with remaining batter.
• When cool, mound cookies on a platter.
• For glaze: In a small saucepan heat 1/4 cup butter and water over low heat until melted.
• Add the 3 tablespoons cocoa and stir until smooth.
• Remove from heat.
• Beat in powdered sugar and the 1 teaspoon vanilla.
• Stir in additional hot water, if needed, to reach drizzling consistency.
• Drizzle over cookies along with caramel topping.
• Sprinkle with pecans.