Homemade Waffle Cones

While I certainly pride myself on tackling impressive cooking feats, I don’t quite have the facilities (or often the time) to accomplish many of them. Gimicky gadgets and gizmos may be frowned upon by some, but I am one to embrace and delight in using such contraptions. I proudly own every type of specific machine for making ice cream, baking mini cupcakes, whipping up donuts and preparing scratch-made bread. While my kitchen cabinet space may tell you otherwise, I gladly welcome such products into my life.

Practical? Maybe not. A lot of fun to play around with? Absolutely.

Therefore, I gladly present to you my experience with my waffle cone maker. (Many thanks to Jeff and Caity for gifting it to me.) It is compact, heats up quickly once plugged in, and for my own enjoyment, sports my favorite bright red hue.

Recipe from Waffle Cone Maker for Simply Vanilla Wafer Cones

These sweet, light, crispy, textured, wafer-like, ice cream friendly cylinders are delicious even without anything inside.

Ingredients:

2 whole eggs

1/4 teaspoon salt

2/3 cup granulated sugar

2 tablespoons vegetable oil

1 cup cake flour

1 teaspoon vanilla extract

Instructions:

Beat eggs and salt into a small bowl with a fork until well blended.

Using an electric mixer, beat in the sugar until the eggs have lightened in color slightly.

Stir in the oil.

Add the cake flour and stir slowly until moistened.

Stir in vanilla extract until well blended.

Spoon 1 to 3 tablespoons of batter into the center of the waffle cone maker. (Any remaining batter can be stored in the fridge for up to two days)

Bake for 1 minute, then check for proper color. Cook an additional 5 to 10 seconds if necessary.

Using a flat, firm plastic spatula, quickly remove the waffle from the machine onto a clean cloth towel. Use the cloth to help lift and roll the dough around the waffle cone mold provided.

Remove the cloth and hold cone for a few seconds to set its shape. Cool on a wire rack and serve with ice cream! (And yes, I will be sharing recipes for some of my favorite cool, creamy creations very soon.)