- 1/3 cup whipped cream cheese
- ¼ cup small-curd cottage cheese
- 2 Tbsp. confectioners’ sugar, plus more for topping
- 4 frozen waffles (untoasted)
- 1 to 2 Tbsp. jam (any flavor) (we used strawberry flavored jam) (we used 2 Tbsp. per waffle sandwich to create the ooze effect and to fill the pockets)
- 1 Tbsp. unsalted butter, plus more if needed
- Ground cinnamon, for topping
- Take a medium-sized mixing bowl out and add the cream cheese, cottage cheese and confectioners’ sugar to it, stirring to combine. Take half the waffles and spread your desired amount of jam over them. Now take the mixture from the bowl and spread that over the jam and top with the other two waffles left.
- Take a large skillet and add the butter to it. Turn the heat up to medium-high* and let the butter melt in the skillet. Once the butter’s fully melted, place the sandwiches in the skillet and let them cook until they look nice and golden and have a nice crispiness to them, cooking the sandwiches for roughly 3 minutes* per side, adding additional butter to the skillet if necessary. (Don’t be afraid to turn down the heat if the sandwiches are cooking too quickly.)
- Once the sandwiches are done cooking, take them out of the skillet and let them sit for one minute. Sprinkle confectioners’ sugar and cinnamon over the sandwich if you want.
*We cooked ours on medium-low heat for 2 minutes per side.
We really loved this dish. It felt like a “funday” breakfast to us. We found that the cinnamon added more flavor but we still enjoyed the dish without the cinnamon or extra confectioners’ sugar. The filling was sweet and a little tangy, we enjoyed the creaminess of it against the crunch of the waffles. In order to enjoy that contrast though, you need to eat it right after it’s done cooking. Unfortunately the sandwich will get soft as it sits.
We got this recipe from Food Network Magazine.
We weren’t paid in any form to promote Food Network Magazine.
Take care everybody !