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Monday, August 6, 2012

Chocolate Waffles

I have a horrible addiction to magazines. When I'm standing in line at the grocery store or really any time there is a food mag around, I feel compelled to buy one and try a few of the recipes that are inside. Sounds like a wonderful plan, right? It only works though if you actually cook the food that makes you drool. Oops. 

I have have the magazine with these chocolate waffles for the longest time and have always had them bookmarked. Between chores, job hunting, and potty training, this magazine has sat doggie eared for the longest time. This weekend, I finally made it happen. I made sure to have chocolate syrup on hand and the waffle maker ready to go. 

On a VERY exciting note, today will hopefully be the day when I can say goodbye to my crap-ass camera and hello to a beautiful lens for my beautiful new camera. Woo-hoo! 

3 tablespoons unsalted butter
3 tablespoons vegetable shortening
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons sugar
3 large eggs
1 cup milk
1/2 cup chocolate syrup, plus more for topping
1/2 teaspoon vanilla extract
Cooking spray
Confectioners' sugar and/or berries, for topping (optional)

Melt the butter and shortening in a small saucepan, stirring to combine. Remove from the heat and let cool.

In a large bowl, whisk the flour, baking powder, salt and sugar. Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. The mixture will be Whisk in the butter mixture until combined.

Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge. Depending on your waffle iron, use a 1/3 to ½ cup measure. Cook until crisp. Transfer the waffle to a baking sheet and keep warm in a 250 degree oven. Repeat with the remaining batter.

Divide the waffles among plates. Dust with confectioners’ sugar and top with berries and/or chocolate syrup if desired.

Source: FoodNetwork

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