I’ve looked at a number of chocolate waffle recipes, and this one from Alton Brown seems like the best. Someone really, really should do waffle bites from this reicpe for the Taste of Chocolate. Topped with whipped cream (or maybe even chocolate whipped cream!) and a tiny bit of chocolate syrup. Yum!!!
7 ounces all-purpose flour, approximately 1 1/2 cups
1 3/4 ounces sugar, approximately 3 tablespoons
1.5 ounces cocoa powder, approximately 1/2 cup
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 whole eggs, beaten
2 ounces unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
16 ounces buttermilk, room temperature
4 ounces chocolate chips, approximately 3/4 cup
Vegetable spray, for waffle iron
Preheat waffle iron according to manufacturer’s directions.
In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Guess I didn’t have enough coffee!! The directions should read to sprinkle water on the mixture in the processor and pulse TWICE. Hope I was able to catch everyone – Sorry for the error.
1 1/2 Cup butter
1 Cup sugar
1 teaspoon vanilla
3 1/2 Cups all-purpose flour
In mixer, cream butter for about 30 seconds. Add sugar and mix until fluffy. Add egg and vanilla and incorporate well. Beat in as much flour as you can, and stir in the rest by hand. Pack unchilled dough into cookie press fitted with desired plate. Force through press onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until light brown around edges. Cool on wire rack. Makes about 5 dozen, depending on shape.
Variations: Substitute lemon, orange or almond extract for part of the vanilla. Use paste colors to tint the dough
The pressure cooking classes we have scheduled the past couple of months have been a big success. Much thanks to Susan Domer – she is an outstanding teacher! We all know that summer is not a good time to plan classes, so we will not be doing anything until sometime around the end of August.
We have heard some wonderful ideas for future demos. We plan to offer sessions on making candy, decorating cupcakes, stir-fry, pies, pasta, basic cooking techniques, and maybe even a class on turkey (cooking and carving). We will also offer the pressure cooking class again. Please call the store if you have any other ideas, or if you have an area of expertise you would like to share. 824-8148
Just a quick reminder – the class is this Saturday (25th) at 11am. Susan will be teaching, and the cost is $5. Please sign up in advance
I got a sample of an oven mitt when we were at a trade show in Atlanta in January. Been using it ever since – I just love it! It is made from high quality neoprene, which is very flexible and doesn’t conduct heat or get wet. They even have a petite size (which is what I would have bought), but they gave me the regular size and both Eric and I have used it. His hand is about twice the size of mine! Anyway, the glove fits well, and there isn’t a lot of excess material that makes me feel clumsy and always seems to get in the food. You can wash it in the washing machine or the dishwasher. So far it shows no signs of wear. My hand doesn’t get sweaty inside, and the glove doesn’t get wet either – have you ever picked up a hot dish with a wet potholder? Ouch!
These get my highest recommendation!
Its been that long since I posted anything! Time to get into a routine and STICK TO IT!!! My goal is to spend the weekend updating the look of this blog. Then post EVERY MONDAY!