Mini Waffles

Milo mini waffle topped with a small scoop of malted milk ice cream

As usual, I'm late for the party. Mini waffles have been around for years already but I only made them recently. The Dash mini waffle maker makes 4-inch waffles, same size as Eggo waffles and perfect for chaffles.

Chaffles are low carb waffles made with just egg and cheese. Some people add almond or coconut flour but I don't care for both. Almond is tolerable once in a while but coconut flour is a no for me. The chaffles are perfect for low carb hamburger sandwiches or the much mocked avocado toast.

Simple Mini Chaffles

makes two 4-inch chaffles

1 egg, beaten and equally divided (use a 1-ounce measuring cup)

½ cup shredded cheese, mozzarella or sharp cheddar

crispy bacon chips or chopped ham, optional

• Place waffle maker on a piece of aluminum foil (for easy clean-up) and plug in to preheat. When the light turns on, the maker is ready.
• Place 2 tablespoons of cheese evenly on bottom of waffle maker, pour half of the egg, half a tablespoon of bacon or ham, if using, then sprinkle 2 tablespoons shredded cheese evenly on top.
• Close the lid and bake until the light comes off, about 3 to 4 minutes.
• Repeat with the remaining cheese and egg.
• Leave for a minute before serving to make the chaffles crispy. I like them slightly soft for burgers.

chaffle burger with sauteed onions and mushrooms

I've been reading about avocado toast but have never tried it. I only make ice cream, milk shake, and guacamole with avocado. Older people like myself make fun of millennials who pay incredibly steep price for avocado toast at restaurants. Well, there comes a the time to finally find out what the fuss is about although I made them with chaffles instead of sliced bread. The verdict: it is very nice with or without adding anything except sea salt. The avocado is smooth and feels like you are eating a stick of butter over bread. Really.

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Cheese Ice Cream

homemade cheese ice cream

Kraft has recently introduced for a limited time Macaroni & Cheese Ice Cream flavor. Here are the ingredients from the ice cream maker VanLeeuen which they label GOOD INGREDIENTS 😏😏😏

cream, milk, cane sugar, egg yolks, Kraft cheese sauce mix (whey, milkfat, salt, milk protein concentrate, sodium triphosphate, contains less than 2% of tapioca flour, citric acid, lactic acid, sodium phosphate, calcium phosphate, with paprika, turmeric, and annatto added for color, enzymes, cheese culture)Contains: milk, eggs

I have no intention of buying it just to have a taste because all the ice cream in the US are overly sweet. Cheese ice cream has been a favorite flavor of mine and many people in the Philippines. Ice cream in carts, usually parked outside schools, sell this flavor along with perennial favorites mango, ube, and jackfruit. The cheese flavor became very popular in the country that the big dairy companies started making and selling the flavor at grocery stores for many years now. The ice cream is labeled either Keso, the Tagalog spelling of Spanish Queso (cheese) or Queso Ice Cream.

I loved the ice cream sandwiched between soft buns called monay. I have made cheese ice cream  several times with just whole milk, cream, sugar, and shredded cheddar cheese. I don't like it with egg yolk or any flavorings like vanilla extract. The flavor of just salty cheddar cheese and sweet cream is the best IMHO. I don't use thickeners and colorants in my homemade ice cream either, although the cheese I use has annatto coloring. If you have cheese powder in your pantry, you can use that instead of shredded cheese. I prefer the salty little bits of cheese on my tongue when I eat this ice cream.

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Challah Buns With Tofu Cream Filling

I never liked caramel-topped cream puffs made with Pâte à Choux but could tolerate eclair because of its chocolate topping. I find it dry, flavorless, and cardboard-y. I made faces whenever the snack cart where I used to work passed by and I couldn't understand why anyone would eat it. But day after day twice a day, the cart came with them without fail. Needless to say, I never made the pastries, ever. Oh, and don't make me start with that horrible croquembouche (croque-en-bouche). Yikes!😵

I recently finished watching a Japanese dorama, EdoMoiselle. The female lead is a high ranking courtesan in Edo, now Tokyo, who time travelled to present day Reiwa period. She started working in the coffee shop owned by a father and his daughter. They also gave her a room in their house. Senka, the Edo courtesan, loves the shop's Cream Puffs filled with Tofu Pastry Cream. The tofu surely piqued my interest but I can't stand the cardboard treat puff pastry so I baked half a recipe of challah and formed the dough into round buns. The tofu cream filling I made has no egg yolk nor flour and the end result is yummy, light, and not too cloying. If you are a fan of cream puff, try this tofu cream filling. It can also be used to fill Scottish Cream Buns or mini Chocolate Waffles instead of sweetened whipped cream.

Senka and her favorite cream puff with tofu cream filling

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Milo Polvoron

I bought a large tin of "Original Version" Milo made in Singapore. The previous tin of Milo I bought years ago was made in Malaysia. I remember it was grainy and crunchy just like the Milo I grew up eating, sometimes by the spoonful. It's perfect to top Milo shake - you scoop up the crunchy Milo on top before drinking the rest.

This new tin of Milo is powdery, tastes very little of malted powder, and not as chocolaty either. It's a huge disappointment. I cannot return it so I might as well use it but I always add at least 2 tablespoons each of malted milk powder and homemade chocolate sauce in shaved ice treat called Milo Scramble in the Philippines. I recommend the small tins from Colombia which has more chocolate and malt flavor although a tad sweeter. In other words, not all Milo are the same. Ovaltine is out because I find it too medicine-y and tastes even worse. Maybe I'll try Horlicks next time when I finish this tin of Milo.

The polvorones I made today is similar to the Spanish polvorones because I used fine almond flour instead of all wheat flour although I didn't bake them. Filipino polvorones are never baked.

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