I discovered Alton Brown’s recipe for Chocolate Waffles when I was searching for something else (isn’t that always the way things go?). I’ve made then several times now, and my kids just love them. They’ve had them with the standard butter and syrup and with peanut butter, and they prefer them with peanut butter.

Chocolate Waffles

Makes 11 large, rectangular waffles (at least with my waffle maker – your machine will more or fewer)

7 ounces all-purpose flour
2 1/2 ounces sugar
1 1/2 ounces cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 whole eggs — beaten
2 ounces unsalted butter — melted and slightly cooled
1 teaspoon vanilla extract
16 ounces buttermilk
4 ounces mini-chocolate chips

Preheat waffle iron according to manufacturer’s directions.

In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

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Per Serving (excluding unknown items): 224 Calories; 10g Fat (36.8% calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 366mg Sodium.

Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

Double Chocolate Cinnamon Cookies

Makes around 44 cookies

2 1/2 cups all-purpose flour
2 cups whole wheat flour (I used white whole wheat)
2 teaspoons baking powder
2 teaspoons salt
1 tablespoon cinnamon
2/3 cup cocoa powder
2 cups unsalted butter — room temperature
2 cups brown sugar, packed
1 cup granulated sugar
4 large eggs
3 teaspoons vanilla
10 ounces white chocolate chips

Preheat oven to 375F. Lightly spray your cookie sheets with non-stick cooking spray.

Combine flours, baking powder, salt, cinnamon and baking powder in a bowl. Set aside.

Put butter, brown sugar and granulated sugar in another mixing bowl. Mix on high until well blended and creamy, about 5 minutes.

Beat in eggs and vanilla.

Add the flour mixture and stir until blended. Add in chocolate chips and stir.

Place about 1/3 of a cup of the dough per cookie (or one large ice cream scoop), making sure to leave at least two inches between each cookie because they will spread.

Bake for 12 minutes or until firm to touch. When you remove them from the oven, let them sit for at least five minutes on the cookie sheet before transferring them to a cooling rack to finish cooling.

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Per Serving (excluding unknown items): 221 Calories; 11g Fat (43.9% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 140mg Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.

I think the cake was a bit too dry, and that make have been due to the peanut butter I used. It was the Meijer brand organic peanut butter. I find that it’s a bit “drier” than regular peanut butter – not as smooth and creamy as, say Jif.

Chocolate and Peanut Butter Streusel Cake

 
2 1/4 cups flour
2 cups packed brown sugar
1 cup creamy peanut butter
1/2 cup butter, room temperature
3 eggs
1 cup milk
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
2 cups semi-sweet chocolate chips

Preheat oven to 350º F. Butter a 13x9x2 inch metal baking pan. (I used a glass pan)

Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until the mixture is blended and crumbly. Transfer 1 cup of the mix, lightly packed, to small bowl and reserve (this will be the streusel topping). Add eggs, milk, vanilla, baking powder and baking soda to remaining flour mixture in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel topping and remaining 1 cup chips.

Bake until tester inserted into center comes out clean, about 35 to 40 minutes. Cool cake in pan on rack.

Milk Chocolate Chip Muffins

 
2 cups all purpose flour
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla
1 cup milk chocolate chips

Preheat oven to 400 degrees.

In a large mixing bowl, sift together flour, sugar, baking powder and salt. Create a well in the center and set aside.

In a small or medium sized bowl, beat the egg, then stir in the milk, oil and vanilla. Pour the egg mixture into the well in the flour mixture and stir until almost all the dry ingredients are moist. At this point, add in the chocolate chips and finish mixing until everything is moist. There batter should be lumpy, so that’s okay.

Portion the batter equally into a standard 12 muffin muffin tin that you’ve either lined with paper liners, or sprayed it with cooking spray. Bake for 25 minutes or until golden brown. Let cool for 10 – 15 minutes before eating.

Next time, though, I will mix the puree in with the wet ingredients. I think it will spread the pumpkin better through the batter, and I won’t have to worry about over mixing – or white spots in the finished muffins.

Pumpkin Chocolate Chip Muffins

 
2 cups all purpose flour
3/4 cup sugar
3 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp salt
1 egg
1/4 cup vegetable oil
2/3 cup pumpkin puree
1 cup milk
1 cup semisweet chocolate chips

Preheat oven to 400 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.

Combine flour, sugar, baking powder, pumpkin pie spice and salt in a large bowl. Whisk together, then form a well in the middle of the dry ingredients.

In another bowl, beat the egg, then combine with vegetable oil, pumpkin and milk.

Pour wet ingredients into the well you made in the dry ingredients and stir until almost combined. Add in chocolate chips. Stir it all together until well combined, but don’t over stir. There can be some lumps, but you don’t want too many.

Divide the batter equally between the muffin cups and bake for 25 – 30 minutes, or until golden brown.

When the weather gets better, I’m going to get a starter going again. My family loves sourdough bread, and there’s lots of things that can be made with the starter.

Sourdough Chocolate Cranberry Cake

 
From Allrecipes, by Esther Nelson. Makes one 9″x13″ cake.

1/2 cup sourdough starter
1 cup water
1 1/2 cups all-purpose flour
1/4 cup dry milk powder
1 cup white sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
2 eggs
3 (1 ounce) squares semisweet chocolate
1 (16 ounce) can whole cranberry sauce

In a large, non-metallic bowl, combine sourdough    starter, water, flour and powdered milk. Let ferment uncovered, for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops.

Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 inch pan with cooking spray and, using a small sieve or shaker, dust lightly with cocoa powder.

In a separate large bowl, mix together sugar, oil, salt, vanilla, cinnamon and baking soda. Add eggs, melted semi-sweet baking chocolate, and cranberry sauce.

Combine the mixtures together and stir until well blended.

Pour into a 9×13 inch baking pan. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least 10 minutes before serving, excellent served slightly warm.

Garnish by sifting powdered sugar onto a paper doily or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake.

This cake can also be baked in 2 – 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out clean. Another can of whole berry cranberry sauce can be spread generously between and on top of the unfrosted layered cake rounds for an impressive look during the holidays!

Per Serving (excluding unknown items): 158 Calories; 6g Fat (35.8% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 140mg Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

The texture of the cake was fine, though I would have preferred it to be a little bit sweeter. It was also pretty difficult to mix in the order the recipe calls for. Next time I will put the milk and oil in before the egg and see if that makes a difference. If not, i will mix it in the recommended order, but in a bowl and then pour the batter into the mug.

5 Minute Chocolate Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. Enjoy!

*Yes, this is an affiliate link. I gotta pay for my chocolate somehow.

The recipe is in metric for the most part, but I’m sure you can figure out the conversions.

Chocolate Guinness Cake

 
Makes one huge cake.

250ml Guinness
250g butter (1 cup)
75g cocoa (a rounded 1/2 cup)
400g caster sugar (2 cups)
140ml sour cream
2 eggs
1 tablespoon vanilla extract
275g all purpose flour (2 1/4 cups)
2 1/2 teaspoons baking soda

for the icing:
300g cream cheese
150g icing sugar (1 cup)
125ml cream

Preheat the oven to 180C, and grease and line (yes! lining is essential – if you don’t line it, you’ll never get it out of the pan in one piece) a 23 centimetre springform tin.

Pour the Guinness into a large saucepan, and add the sliced butter. Heat until the butter is melted, and remove the saucepan from the heat. Whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla, then pour into the saucepan. Finally, beat in the flour and bicarb.

Pour the batter into the greased and lined tin, and bake for 45 mins to an hour. Leave to get completely cool in the tin, as it’s quite a damp cake.

For the icing, beat the icing sugar and cream cheese together. Add the cream, and beat again until it’s a spreadable consistency. Ice the top of the black cake until it resembles the frothy top of the famous pint.