This week has been full of changes. We decided spur-of-the-moment that I should attend Food Blog South next weekend! I designed new business cards to take with me to FBS (because my old ones were three years old & full outdated information).
After submitting my new business card designs to the printer, I suddenly panicked because my new card design didn’t match my blog site design. Thus, the blog also received a slight facelift, with some design changes and an updated "About Me & FAQs" page. And I created a Sweet Treats Facebook page! (I should have made one *years* ago...) I In less than a week, there have been over 230 likes!! If you haven’t already, please venture over there and “like” the page :)
But there have also been some bittersweet changes too. We said “see you later” to some very dear friends who are moving from Texas to Washington for a job transfer. We’re excited about this new adventure they’ll have, but we’re also really sad to lose them...
So this weekend, in celebration and in consolation, I made Gluten Free Chocolate Waffles and topped them chocolate sauce, vanilla ice cream and raspberries. They made a great breakfast in bed while binge watching "Veronica Mars" :)
adapted from Gale Gand via Waffelizer
Yields approximately 6 waffles, depending on waffle iron size
5.3 oz / 1 1/4 c Gluten Free Flour (I used Jeanne’s GF AP Mix, or use AP if not gluten free)
1.5 oz / 3 Tbl Brown Sugar
2 tsp Baking Powder
3/4 tsp Sea Salt
0.75 oz / 1/4 c Cocoa Powder (I used Hershey’s Special Dark)
2 eggs, separated
1 1/2 c Whole Milk (room temp, if possible)
1 oz / 2 Tbl Unsalted Butter, melted
1 oz / 2 Tbl Vegetable Oil, plus additional for greasing the waffle iron
Chocolate sauce, optional, for serving (recipe follows)
Vanilla Ice Cream, optional, for serving
Raspberries, optional, for serving
- In a large bowl, whisk together the flour, sugar, baking powder and sea salt. Sift in the cocoa powder & stir to combine.
- In a separate smaller bowl, whisk together the egg yolks (reserve the whites), milk, unsalted butter, and vegetable oil.
- Add the wet ingredients to the dry ingredients and whisk until just combined.
- Preheat the waffle iron. Whip the egg whites to medium stiff peaks, using a handheld mixer (or just a whisk if you’re in need of a good arm workout). Fold the egg whites into the waffle batter.
- Cook on the preheated waffle iron, greasing with additional vegetable oil if necessary (we did need to grease ours). Hold finished waffles in a 200 F oven until all the waffles are cooked.
- Serve the waffles drizzled with chocolate sauce, topped with a scoop of vanilla ice cream & a sprinkling of raspberries. Store any leftover waffles in the refrigerator or freezer.
3 oz semisweet or dark chocolate, broken or chopped into small pieces
3 oz Heavy Cream
- Place the chocolate into a small/medium bowl.
- In a small sauce pan, heat the cream until just before the boiling point (small bubbles around the edges of the pan as well as steam should be visible.
- Pour the hot cream over the chocolate. Let stand for a minute, then whisk until all the chocolate pieces are melted.
- Serve drizzled over the waffles. Store any leftovers covered in the refrigerator.