Chocolate Waffles

Brandon made these for breakfast today--they are really chocolatey and really good! They kind of taste like those chocolate muffins you get from Costco (probably could be eaten as a dessert). Top with some whipped cream and some strawberries, yum!

This recipe came from Alton Brown, so all the measurements are by weight--so keep your scale handy!

7 ounces all-purpose flour, approximately 1 1/2 cups
1 3/4 ounces sugar, approximately 3 tablespoons
1.5 ounces cocoa powder, approximately 1/2 cup
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 pure vanilla extract
16 ounces buttermilk, room temperature
4 ounces chocolate chips, approximately 3/4 cup
Vegetable spray, for waffle iron

Directions:

Preheat waffle iron.

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.

"Light" Zucchini Bread

If you live near someone with a garden, then you've probably had the grower try to pawn some of their zucchini off on you...it just keeps growing, and growing, and growing. Here's a good recipe to use it in!

Ingredients
· 3 cups all-purpose flour
· 1 teaspoon baking powder
· 1 teaspoon ground cinnamon
· 1/2 teaspoon salt
· 1/4 teaspoon baking soda
· 1/2 cup egg substitute
· 1/3 cup canola oil
· 1 teaspoon grated lemon rind
· 2 teaspoons vanilla extract
· 1 large egg, lightly beaten
· 1 1/2 cups sugar
· 3 cups shredded zucchini (12 ounces)
· 1/4 cup coarsely chopped walnuts, toasted
· Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Dark Chocolate Mousse

I made this for dessert at our dinner group this month--modeled after that chocolate mousse shooter dessert at Applebees. I think it turned out pretty good, but it's very rich!

1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
1 cup sugar
2/3 cup cocoa
2 tsp. vanilla extract
1 pint cold whipping cream

Sprinkle gelatin over cold water in small bowl; let sit 2 minutes to soften. Add boiling water and stir until gelatin is completely dissolved, set aside and let sit until slightly warm or room temperature.

Meanwhile, in large bowl stir together cocoa and sugar. Add whipping cream and vanilla and beat on medium heat until thickened and stiff peaks--scraping sides and bottom of bowl occasionally throughout. Pour gelatin mixture into cream and beat until well blended. Refrigerate at least 30 minutes.

For serving:
Take 1 oreo cookie and scrape the filling out (not with your teeth, ha) and crumble it into the bottom of a small cup or bowl. Add a spoonful of the mousse and a dollup of whipped cream.

Makes 10-12 servings, depending on how big your spoonful is