Chocolate Waffles!!!!!

Ted Talk about Food

http://www.ted.com/talks/carolyn_steel_how_food_shapes_our_cities.html

Mocha Brownies

<div style=”margin-bottom:5px”> <strong> <a href=”https://www.slideshare.net/aryamclean/mocha-brownies” title=”Mocha brownies” target=”_blank”>Mocha brownies</a> </strong> from <strong><a href=”http://www.slideshare.net/aryamclean” target=”_blank”>Arya McLean</a></strong> </div>

Nutella Cookies

<div style=”margin-bottom:5px”> <strong> <a href=”https://www.slideshare.net/KristyKay/nutella-stuffed-cookies-recipe-radacutlerycom” title=”Nutella Stuffed Cookies Recipe | Hazelnut Cookie Recipe” target=”_blank”>Nutella Stuffed Cookies Recipe | Hazelnut Cookie Recipe</a> </strong> from <strong><a href=”http://www.slideshare.net/KristyKay” target=”_blank”>Kristy Kay</a></strong> </div>

Chocolate Chip Bacon Cookies

Ingredients

• 6 slices maple-cured bacon, chopped
• 1 1/2 cups white sugar
• 1 cup softened butter
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semi-sweet chocolate chunks

Directions

1. Preheat an oven to 350 degrees F
2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon in into bits.
3. Beat the sugar, butter, eggs, and vanilla extract with an electric mixer in a large bowl until fluffy and smooth. Stir in flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and bacon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
4. Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes.

Chocolate Waffle

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup white sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 cup butter
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups milk
• 6 egg whites
• 1 tablespoon vanilla extract
• Waffle Iron

Directions

1. In a medium bowl, stir together the flour, sugar, baking powder, and salt. Set aside.
2. Place the butter and chocolate chips into a microwave-safe bowl. Cook on High power for 1 minute, then stir. Continue to cook for 15 seconds at a time, stirring each time until chocolate is melted and smooth. Set aside to cool slightly.
3. When the chocolate mixture is fairly cool, stir in the milk, egg whites, and vanilla. Pour this into the dry ingredients, and mix just until blended.
4. Preheat the waffle iron, and coat with cooking spray. Spoon waffle batter onto the hot iron in desired amounts. Close, and cook until the iron stops steaming and take the waffles out. Repeat with remaining batter. P.S. this makes about 10 waffles.

Snickerdoodle Cookies

Ingredients

• 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
• 1 and 1/3 cup (267g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups (375g) all-purpose flour
• 2 teaspoons cream of tartar*
• 1 teaspoon baking soda
• 2 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup (50g) granulated sugar
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 375F degrees.
2. Mix 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl and set aside for later.
3. In a large bowl, cream the softened butter for about 1 minute keeping a steady speed. Then add the sugar to the butter until the mixture is fluffy and light in color. Next mix in the egg and vanilla.
4. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. After slowly add the dry ingredients to the wet ingredients. The dough is quite thick and you may have to stir the rest by hand.
5. Take the dough and roll into a ball after they are formed, roll them into the cinnamon-sugar mixture from step 2.
6. Bake cookies for 11-12 minutes. Add, if desired, extra cinnamon-sugar mixture to the top of the cookies.

Peanut Butter Brownies

INGREDIENTS:
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
½ cup (8 tablespoons) unsalted butter, melted
1 cup powdered sugar
1½ cups creamy peanut butter
½ teaspoon salt
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top.

7. In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops of the peanut butter mixture all over the top of the brownie batter. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters.

8. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, and then lift them out of the pan using the parchment paper. Cut into squares and serve.