DISCLAIMER: There's this gifted blogger, Ann with out an E, who writes about maintaining a holy and grateful outlook on the mundane, repetitive tasks of the everyday. There's something about her writing that sticks with you - the way my grandmother swore hot oatmeal would if you ate enough of it in the morning. One of Ann's regular posts is Weekends are for....savoring a good book, relaxing with friends, new starts, etc. Her suggestions are quite wonderful, but I propose this weekend to be waffle weekend!
While I'm not the thoughtful writer she is - doubtful I ever could be- I am a thoughtful cook. I try to cultivate and expand my breakfast repertoire with clever creations the baintrain will look forward to waking up for. Here's the latest one they loved:
:: Chocolate waffles with peanut butter 'syrup'::waffle recipe adapted from Pamela's GF baking mix
makes 8 waffles, plenty of syrup
2 c baking mix - pamela's
2/3 c cocoa
1/3 plus 2 T xylitol (or other non-sugar sweetner like rapadura)
1/2 c melted butter or coconut oil
2 c water
Preheat your waffle iron. Mix all dry ingredients well and add eggs, water and melted butter/oil. Cook by 1/2 cup fulls until you've used all the batter. I guarantee your mouth will start watering as they cook - it smells just like brownies. Unless you don't like brownies and then, I don't think I've got any thing for that. FYI: leftover waffles make a great GF bread alternative, and chocolate ones make great pbj's.
While the waffles cook make the 'syrup.'
1 1/2 c organic peanut (or other nut) butter
1/4 c butter or coconut oil
1 c honey, agave or maple syrup
Combine all 3 ingredients in a small saucepan and stir over low heat until butter melts. Adjust to your taste - you might like it sweeter or more peanut butter-y - once you've got it, take it off the heat.
Liberally spread over waffles as they come out.
They are Divine, and certainly qualified for our gratitude list.
Jen, Rachel, Kristin, Laura, Maggie, and Kelly,