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double chocolate waffles with strawberry sauce

Geoff had the day off today for Pioneer Day, so we decided to make something a little more extravagant for breakfast (usually we eat cold cereal or toast). Actually, this week we had a little friendly discussion about what constitutes a proper breakfast food. In Geoff’s opinion, breakfast foods are things like pastries, eggs, bacon, sausage, cereal, pancakes, etc. In my opinion, breakfast consists of anything you can shove into your mouth with one hand while looking for something to feed the four year old. As such, my breakfast often consists of things like cold chicken and noodles, lunchmeat, pretzels, string cheese, m&m’s, and whatever else happens to be in the fridge or on the counter. To balance things out, I always have some kind of fruit for breakfast (plum, banana, apple, peaches, etc.). That makes it all healthy, right?

In any case, these waffles were probably more along the lines of dessert than breakfast, but they still made our holiday pretty darn awesome. I actually packaged up a bunch of these mixes in jars for Christmas gifts, and found a lonely one in my closet that hadn’t been given away. So it was pretty easy to throw them together, and I actually got to test whether I gave people something worth having for Christmas. I’m sure we’ll be making them again!

Double Chocolate Waffles
Our Best Bites

2/3 C flour
1/3 C corn starch
1/4 C unsweetened cocoa powder
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/8 t cinnamon
6 T granulated sugar
1 C milk
1/3 C vegetable oil
1 egg
1 1/2 t vanilla
1/2 C mini chocolate chips

Preheat a waffle iron. Combine flour, cornstarch, cocoa powder, baking powder and soda, salt, and cinnamon. Use a whisk to combine. In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy. Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they’re combined and don’t overmix. Stir in the chocolate chips. This is a pretty thin batter, so don’t be expecting something that looks like a pancake batter. It’s supposed to be thin. Lightly butter waffle iron.  Place batter in and cook according to your iron.

Strawberry Sauce
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1 pint strawberries
1/3 c. white sugar
1 tsp. almond extract or vanilla extract

Wash strawberries and remove stems. Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) or a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

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