With no additional preservatives, sugar, or salt, this sweet potato baby food recipe offers a quick and simple way to feed your child. The cooked purée can be frozen for three months or refrigerated for three days.
| Prep Time: | 45 mins |
| Cook Time: | 25 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 4 cups all-purpose flour
- 1 ⅛ cups butter, melted
- ¾ cup white sugar
- ¼ cup warm milk
- 1 large egg
- 2 (.25 ounce) envelopes active dry yeast
- cooking spray
- 1 ½ cups molasses
- 1 ⅓ cups packed brown sugar
- ⅓ cup unsalted butter
- 1 teaspoon ground cinnamon
Instructions
- Start the cookies: Mix flour, melted butter, sugar, warm milk, egg, and yeast together in a large bowl. When dough becomes too stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
- Make the filling: Heat molasses, brown sugar, butter, and cinnamon in a saucepan over medium heat until warm. Stir to blend and set aside.
- Preheat a pizzelle iron according to manufacturer’s instructions and spray with cooking spray.
- Finish the cookies: Knead dough briefly, then divide into twelve pieces. Roll each piece into a 2-inch ball. Press one ball at a time in the center of the preheated pizzelle iron. Close the iron and cook until golden brown, 1 1/2 to 3 minutes. Remove from the iron and carefully cut warm cookie in half horizontally with a serrated knife. Spread filling on the inside and sandwich the two halves back together. Repeat to cook and fill remaining cookies.
- Don’t wait too long to split the cookies in Step 4 or they will break. If you can’t split them because they are too thin, just sandwich the filling between two cookies.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 100 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 190 mg |
| Sugars | 59 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Mixture was too dry and didn’t form a dough. I added moisture to it but nothing would fix it. Threw it in the compost. Very disappointed. Won’t be trying again. I hate wasting food.
Horrible! Do not use this recipe, I am Dutch and a very competent baker and I have never used a recipe that was more useless than this one. The dough did not rise, the molasses does not work for this recipe. Such a waste of ingredients and my time.
This recipe is a joke. I am so used to trusting recipes that I find online that I let my guard down. Please do not make this. We have bought Daelmans stroopwafels before and were trying to recreate them. This recipe was designed by a 3rd grader, apparently. The ‘filling’ will just taste like molasses, and the ‘waffles’ will just be bland cookies. It is no small wonder that a stiff dough will not rise, molasses will not be sweet caramel, so save your money and go to another site for your Daelmans close. There are many, so just compare recipe’s before spending money on these ingredients.
The cookies are fine, but the filling is grotesquely heavy on molasses. I actually think it must be a typo because nothing could intentionally be made to taste this way. I served these to a large group of people, all of whom agreed and few of whom could actually stand to finish a single wafel. Other recipes produce a filling that is much closer to caramel than to a thick molasses syrup. If you use this recipe, I’d suggest cutting the molasses content at LEAST in half, and probably in thirds or quarters.
For the Americans in the group… don’t use blackstrap molasses. American molasses is very strongly sulphured (and frankly horrible). Look for mild or unsulphured or, better yet, Canadian or British molasses (or treacle).
Definitely use corn syrup instead of molasses. I went to the Netherlands 3 times last year and have had many local store bought stroopwafels. I have tried making stroopwafels using both molasses and corn syrup on different occasions and the ones that use corn syrup are definitely a lot more authentic tasting
We just got back from Europe, so I made these for the kids to try. The syrup tasted far too much of molasses. In Holland, it was much more like caramel. I will have to try corn syrup as one reviewer suggested, or perhaps just melted caramels.
It did not taste like the other stroopwaffles I have eaten. I think there is too much molasses in the recipe.
I absolutely love these. They taste like something I’ve had before but I’m not so sure. Can anyone tell me what they taste like please. It’s bothering me.
This is very much like all the Dutch recipes I’ve found for making these at home, but they taste nothing like the store bought or fresh baked ones you get in the Netherlands. I’ve found some things that make them taste more like what I was used to when I was living in the Netherlands. I’ll post a full recipe when I’ve perfected it, but for now, I’ll say use dark corn syrup instead of molasses, and only about half as much. Use a full cup of butter. Instead of just heating it on warm to let it blend, boil it for a minute or so (soft ball on your candy thermometer) and it will turn out much better.
I found World Table Waffle Crisps at Walmart work just great for the cookie part. Also tried graham crackers and they taste delicious too. Followed the sauce part exactly and it turned out super. So much less expensive than buying them in the store. The ones I bought in Holland ended up costing about $2 each!
don’t use molasses
thought they were reeeely rich, but that sauce is amazing
These tasted NOTHING like Dutch stroopwaffles from the dutch bakery.