Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, studio 5 waffle cone. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Depends on how dark you want the cone. Take the eggs and sugar and mix together. Add and mix all other ingredients.

Studio 5 Waffle Cone is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Studio 5 Waffle Cone is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have studio 5 waffle cone using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Studio 5 Waffle Cone:

1. Get 2 eggs
2. Take 1/2 cup sugar
3. Take 2/3 cup flour
4. Get 4 tbsp butter melted
5. Get 1 tsp vanilla
6. Get 1/4 cup milk

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Steps to make Studio 5 Waffle Cone:

1. Depends on how dark you want the cone.
2. Take the eggs and sugar and mix together.
3. Add and mix all other ingredients.
4. Use 1 or 2 tbsp of batter depending on the size of the cone you want.
5. Pull out the cone and roll it in shapes until cooled. Use two Pyrex dishes, or underside of cupcake pan.
6. Make smores by adding chocolate and marshmallows and bake for a few minutes
7. Roll as a stick, put chocolate on the end and put sprinkles on the end. And use as a stirring stick melting the chocolate in warm milk.

Waffle Cone is an ingredient used in various Papa Louie restaurant time-management games. Specifically designed to create thinner waffles ideal for shaping into cones, patrons will appreciate the fresh quality of each cone as they enjoy ice cream, frozen yogurt, or gelato in your creamery, restaurant, or cafe. With the same features and quality design of a traditional waffle. We make our ice cream in small batches daily. We use the best ingredients to ensure the best tasting super premium ice cream.

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