Monday, October 23, 2006
Not what I was expecting
Sinfully Chocolate Waffles
Best of the Best From America Cookbook Copyright 2005
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
3 teaspoons cocoa
2 eggs, separated
1 ½ cups low-fat milk I used Super Skim
1 teaspoon maple flavoring
4 tablespoons vegetable oil
In a large mixing bowl, add the dry ingredients and stir to mix well. Add egg yolks, milk, maple flavoring, and oil. Mix well. Beat egg whites until soft peaks form; add to batter mixture. Bake in waffle iron as you would any other waffle.
Serve with Mapeline Syrup or other syrup if your choice. Yields 6-8 waffles.
2 cups granulated sugar
1 cup water
½ teaspoon maple flavoring
Mix together and bring to a boil. Serve warm with waffles.
These waffles weren't what I thought they would be. I pictured dark, chocolatey waffles but as you can see that isn't how they turned out. As soon as I saw that they only called for 3 teaspoons of cocoa, I knew they wouldn't be very chocolatey but it was too late to turn back. And the lead-in raved that these were the best waffles ever, so I was curious.
It turns out that these were very good waffles. Crispy on the outside, light and fluffy on the inside. I loved the hint of chocolate and maple flavor in the waffles. Hubby ate two large stacks of them, reheated, over the weekend. My son ate part of one. I'd say there were a success.
The syrup though, was not. I only made it because I was out of maple syrup but later I remembered I had some Mrs. Butterworth's Lite in the cupboard. Thank God because the Mapeline syrup was pretty flat. A bit of salt and a pat of butter might have perked it up if I didn't have any other options.
Next time I want chocolate waffles, I'm going to try the chocolate waffle recipe from Joy of Cooking that was mentioned in the comments last time I made waffles.
This cookbook is rather interesting. Two women travelled the country for years, compiling 'best of' cookbooks for every state (sometimes a few states were combined into one book). This book highlights a few recipes from every state (these waffles are from Montana). The interesting thing is that it seems as if almost all of the recipes are from other cookbooks (regional cookbooks). Dang! I missed my calling.
By the way, this was my 300th recipe, from 122 cookbooks!
A Blast From The Past: Meatballs Stroganoff from November 2005. I'm making these again tonight but I tweaked the meatballs a bit. I didn't think they were tender and flavorful enough last time so I added some soaked bread and more seasoning this time.
Question of the Day: What kind of syrup do you use on pancakes or waffles? Or do you like something besides syrup on pancakes and waffles?