It’s Friday, the end of a challenging week, and it’s freezing outside. I want to be warm and cozy. I want to celebrate the fact that I’ve met the challenges of this week and made it to the end with grace. What I want is a gooey chocolate brownie.
But I am an impatient sot. I cannot imagine waiting a whole hour for brownies to bake let alone that extra 15 minutes to let them cool to cut-able non-mouth burning perfection.
So, in Saucy fashion, I whipped up some chocolate waffles. Easy. Excellent. And in my mouth in 15 minutes.
Try it:
CHOCOLATE WAFFLES
- Dry ingredients:
- 1 c. flour
- 1/4 c. unsweetened cocoa powder
- 2 tbsp. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- Wet ingredients:
- 2 eggs
- 1/2 c. milk
- 1/2 c. plain greek yogurt
- 4 tbsp. melted butter
- 1 tsp. vanilla
- Not quite wet or dry ingredients: (we’ll call them creamy)
- 1/2 c. chocolate chips
- whipped cream and cinnamon for garnish
Put all the dry ingredients in a bowl
Mix with a fork
Put all the wet ingredients together
I like to put the butter in the measuring cup and melt it in the microwave and add everything in from there. It makes for fewer dishes. Less time for cleaning, more time for kissing! (If you do this, be sure to add the milk in before the eggs to cool down the hot butter. Otherwise, your eggs will cook.)
Mix the wet ingredients with the dry ingredients
Add in chocolate chips and stir through.
Heat waffle iron* and spray with coking spray. Load with batter.
Mine loads perfectly with one ice cream scoop of waffle batter (about 1/3 cup). Try what works for yours. If they don’t look perfect, they’ll still taste good.
Serve with whipped cream and a sprinkle of cinnamon. Champagne doesn’t hurt either.
Now that’s what I call a treat!
The batter keeps in a highly closed jar in the fridge fro up to a week. Extra waffles freeze easily. Just let them cool. Place in a ziplock bag squeezing out as much air as possible and freeze for up to a month. Reheat in the microwave or toaster oven.
*Don’t have a waffle iron? You know what, these also make great pancakes! Heat a non-stick skillet over low medium heat. Spray with cooking spray. Add a scoop of waffle batter. cook until edges solidify and small bubbles form in the pancake. Flip and cook on other side.
P.S. The next morning we heated these up for breakfast. I decided two days of whipped cream might be overdoing it, so I made a tangy yogurt sauce and topped the rich chocolate waffles with yogurt sauce and roasted almonds. The fresh bit of orange zest and the crunch of the almonds added some specialness to our breakfast.
Yum!
TANGY YOGURT SAUCE
- 1 c. greek yogurt
- 1 tsp. vanilla
- 1 tsp. sugar
- 1 tsp. grated orange zest
Mix together until combined.