Happy Monday Bloggies! I hope everyone had a fantabulous weekend. We had a hot one here, 109 yesterday in Phoenix. In fact, when I got up this morning at 5:15am, it was already 82. As you can guess, we spent a lot of time in the pool and a lot of time in the air conditioning. We had to make our own fun inside, so Ava and I got our dance on.
(Imagine a little Black Eyed Peas on in the background.)
Despite the heat, we did a little cooking and baking.
Scott loves all things waffles, so when we saw the recipe for “Waffle Cookies” in the Spirit of Southwest magazine on our last trip, we saved it. When our chocolate chip cookie craving hit Friday afternoon, we pulled out the saved recipe. Not only would we have fun playing with a new recipe, it got double bonus points for not needing to heat up the oven. You see, they are “baked” in the waffle iron!
For some reason the color came out weird on these photos. But, they were tasty!!
Waffle Cookies adapted from Spirit Magazine
1/2 cup unsalted butter, melted and cooled (I used salted butter)
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 cup + 2 Tbsp. unbleached all purpose flour (I used whole wheat pastry, as it’s all I had-ooops)
1/2 tsp baking soda
1/2 tsp. salt
2 tsp. instant espresso powder (I used instant coffee)
1 cup bittersweet or semi sweet chocolate chips
1. Heat waffle iron. In a large bowl, whisk the butter and sugars until smooth. Whisk in the egg and vanilla.
2. Stir in flour, baking soda, salt and espresso powder, then the chocolate chips. Coat the waffle iron with nonstick cooking spray. Use a Tablespoon to portion out a cookie onto each waffle square. Close the iron and cook until beginning to brown, about one and a half to three minutes. Transfer cookies to a wire rack and repeat with remaining dough.
The cookies were very chocolaty, crispy on the outside and slightly soft on the inside. A really fun twist on chocolate chip cookies! I recommend “baking” these yourself!
I guess having the waffle iron out, got us to craving breakfast waffles, because Scott mentioned making waffles with Ava, and it sure sounded good. While I was at the gym yesterday morning, Scott whipped up some waffles…from scratch! Not only that, he didn’t want me to undo all the hard work I just done at the gym, so he “healthified” them to make it a great post-workout recovery meal.
Scott’s aka “Waffle Master” Healthy Waffles
3/4 cup whole wheat pastry flour
1/2 cup spelt flour (ran out of all other flours – time to go to the store!)
1/2 scoop protein powder (We used MRM Egg White –vanilla flavored)
2 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
1 1/3 cup skim milk or non-dairy milk of choice
1. In a large bowl, mix flour, sugar, baking powder, and salt. Add milk and egg and stir just until flour is moistened. Let the batter rest for 5 minutes while waffle iron heats up. Then stir gently one more time before using.
I like mine simple – just a little light maple syrup. But, it seems to be missing something…
mmm…fresh blueberries, much better!
Question: Are you more a waffle and pancake type breakfast person, or do you prefer the eggs and omelets?