Chocolate Waffles
2 eggs
1c milk
3 TB oil
1 tsp vanilla1
½ c flour
1/3 c cocoa
2 TB sugar
2 tsp baking powder
1 tsp salt
Beat eggs, milk, and vanilla in a medium bowl. In a smaller bowl, combine the dry ingredients. Add to wet ingredients and stir until blended. Beat for about a minute to give the eggs a little lift. Pour the correct amount into your waffle maker and cook until the iron stops steaming. Makes about 8 small waffles. Note: For a less intense chocolate flavor (more of a milk chocolate than a semi-sweet), decrease the cocoa to ¼ c and increase the sugar to 3 TB.
Chocolate-Caramel Syrup
1 ½ cups sugar
½ cup cocoa
¾ cup buttermilk OR sour cream
1 stick butter, softened
2 T corn syrup (light or dark)
2 tsp vanilla extract
Mix together the sugar and cocoa in a small bowl.
In a medium saucepan, combine the sugar-cocoa mixture, the buttermilk (or sour cream), butter, and corn syrup. Over medium-high heat, stir until the mixture boils. Continue stirring while it boils for 7 minutes. Remove from heat and stir in the vanilla. Serve warm on your favorite dessert or breakfast. NOTE #1: For slightly thicker syrup, boil and stir longer than 7 minutes. You won’t be able to tell how thick it is while it’s boiling, so make the recipe once to see how thick 7 minutes will get it, and then the next time you make it, you can decide whether you want it thicker. If so, boil it a bit longer. NOTE #2: When the syrup cools completely, it will harden. You can liquefy it again by warming it up slowly either in a pan (Id even suggest a double boiler to avoid burning) or in 30-second intervals in the microwave, stirring between each run. However, while it’ll still taste good reheated, the consistency won’t be quite as smooth as it was fresh.
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