Want to know a secret? I actually don’t prefer chocolate chip waffles. I know this is blasphemy to the American public in general, and my husband in particular, but I really just like a plain ol’ waffle. But today is Selim’s birthday, so breakfast is to his preference, not mine. And let me tell you, that man loves chocolate! He doesn’t just want a handful of chocolate chips in his waffle, he wants several in in every bite, plus more sprinkled on top! So that’s exactly what I made for him this morning.
I used the basic waffle recipe from our bible of cookbooks, The Cook’s Book, and stuffed the batter with chocolate chips. The result was delicious and overloaded with gooey chocolate! If you love chocolate even half as much as my husband does, give these waffles a try.
Oh, and… HAPPY BIRTHDAY SELIM!!! 😘🎂🎉💘🎈🥂💕
Chocolate Chip Waffles
- 1 cup flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 2 eggs
- 3/4 cups milk
- 5 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional toppings: fruit, syrup, honey, whipped cream, more chocolate chips!
- In a large bowl, sift together the dry ingredients (flour through cinnamon).
- In a smaller bowl, whisk together eggs and milk. Pour into the bowl with the dry ingredients and stir together.
- Add the melted butter and vanilla to the batter, stir up until all ingredients are well-combined.
- Add the chocolate chips, stirring just once or twice so the chocolate chips are well-dispersed.
- Using a ladle, scoop batter into your waffle maker and bake per the manufacturer’s instructions.
Number of waffles depends upon the size of your waffle maker – ours made 4 large ones.
It’s that time of the month again where we make treats for the staff of the hospital before we move on to our next rotation next month. I think the fact that we like to make these treats for our teachers of the month may be solely responsible for ensuring that we actually make and share dessert recipes on here. (Desserts = my Achilles heel, I’m sure I’ve mentioned that once or twice…) But with this motivation, we’ve cooked up a few pretty delicious recipes to share, like the Strawberry Streusel Bars or the Mint Chocolate Bars.
We went a little different direction this month. I don’t know why, but I couldn’t stop thinking about making a snack mix. Obviously, this recipe could be modified a million different ways. We made it the way we did because we felt it struck a good balance between the sweet and the salty! These proportions make a rather large amount of mix – we were trying to make enough to send to two separate groups of people. But it would be a good amount for a large Halloween party, or could easily be pared down.
Sweet & Salty Snack Mix
- 16 cups kettle corn (yield from two large popping bags for me)
- 4 cups mini pretzels
- 2 cups honey roasted peanuts
- 1 1/2 cups Reese’s Pieces
- 1 1/2 cups M&Ms
- 1 1/2 cups chocolate chips
- 1 tbsp butter
- Melt chocolate chips with the butter in a double boiler (or in the microwave on a lower heat setting).
- Pop the popcorn and combine all ingredients, except chocolate chips and butter, in a large bowl.
- Attempt to stir up, though this is a bit difficult. Spread the mix out on wax-paper lined cookie sheets.
- Drizzle the mix with the melted chocolate.
- Allow to sit out until the chocolate hardens. Alternatively, refrigerate for ~10-15 minutes.
I had a great month of May in terms of a rotation I was doing for school. I loved it and learned so much! On my last day, I wanted to bring a little treat for the staff who taught me and worked with me for the past few weeks. I couldn’t decide what to make, but ruled out cookies because the hospital frequently provides trays of cookies that are pretty darn good. And I’m generally exhausted during the middle of the week, so I wanted to make something pretty simple. I came up with the idea for these, essentially extrapolating from a thought of Rice Krispy Treats! These are so easy to make and are delicious!! You can’t go wrong. You could easily throw these together for some sort of last minute get-together or other situation.
(Also. I forgot to take pictures. So all you get is a quick shot of the 2 bites I saved for Selim.)
Mint Chocolate Bars
- 1 standard sized box of Mint Oreos
- 4 tbsp butter
- 1 bag of large marshmallows (5 cups)
- 20 pieces Andes candy, chopped
- Place the Oreos in a large plastic bag and smash with a mallet. Don’t smash them too finely.
- Meanwhile, melt the butter in a large saucepan over low heat.
- Once butter is melted, add the marshmallows and cover. Keep on low heat.
- Remove the lid every 3-4 minutes and stir. The marshmallows will melt and eventually combine with the butter.
- Once the butter and marshmallows are melted and combined, pour in the crushed Oreos. Working quickly, stir to coat the cookies in the marshmallow/butter. Remove from heat.
- Lastly, add the chopped Andes candy. They will quickly begin to melt. Stir ASAP to get the candy spread throughout.
- Scoop the mixture into a glass baking dish (8×8). Spread out evenly.
- Allow to cool entirely. Once cooled, slice with a sharp knife.
- Try not to eat them all before you share with friends!
Makes ~25-30 bars, obviously depending on how large you cut them.