I think I’ve mentioned before that I have lived in Arizona almost my whole life? I did go away to college and lived in Southern California for a year, but the 32 remaining years of my blessed little life have been lived right here. And I love it… mostly.
I love that my boys are playing outside in 75 degree weather in the middle of winter, and that I’m surrounded by my extended family, and that I have never shoveled snow before, and that we have close access to lakes for water sports, mountains for hiking, and a beautiful desert landscape. And yes, I know what you are thinking… it feels like a blazing furnace in the summertime. But at least we get to swim from May to October!
Another thing I have to admit about living in Arizona is that we are also a little behind when it comes to trends. I remember when I went away to college in the late 90’s and saw all the girls on that So-Cal college campus wearing capri-length pants. I thought to myself, I will NEVER wear those! Long live denim overalls!
Am I dating myself? But you wore them too, right?
One trend that has hit our humble little city (finally) is the food trucks. And we have fallen in love. The dessert waffle trucks are especially popular. As much as I’m all about the whole food truck experience, I don’t want to always have to hunt one down and stand in line for 20 minutes. So of course I set out to make my own dessert waffle.
What I love about this recipe is that the waffle itself is not overly sweet. This leaves plenty of room for you to add the sweet toppings, because aren’t you just as excited about those as you are the waffle itself? I tried adding whole chocolate chips to the batter, and I didn’t love the way the chocolate chips got a little overcooked when they come in contact with the waffle iron. I did love adding them at the end as a topping, and making sure each little waffle indentation got its very own chocolate chip. The warmth of the waffle melts them perfectly.Print
- 1/2 cup semisweet chocolate chips
- 5 tablespoons butter
- 1 cup plus 2 tablespoons all purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 cup milk
- 2 eggs beaten
- 1 teaspoon vanilla
- Whipped Cream
- Fresh Raspberries
- Chocolate Chips
- Powdered Sugar
- Preheat waffle iron according to manufacturers directions. I used the highest heat setting on my waffle iron, and let the waffles cook one minute longer than the beep. I also sprayed my waffle iron with nonstick cooking spray.
- To start on the batter, melt butter and chocolate chips together in a small microwave safe bowl, stirring at 20 second intervals, until smooth. Set aside to cool slightly.
- In a medium bowl, whisk together flour, sugar, baking powder, salt, and cocoa powder.
- To the dry ingredients, add milk, eggs, and vanilla. Whisk together to combine.
- Stir in the melted butter and chocolate, and mix until well incorporated.
- Cook waffles according to manufacturer’s directions. I used a full 1/2 cup scoop of batter for each waffle.
- Remove waffles to a plate, and top with additional chocolate chips, powdered sugar, whipped cream, and fresh raspberries.
- The waffles will feel soft when first removed, but the outside will crisp up as it cools.
- Serving Size: 1 Waffle
- Calories: 419
- Sugar: 23g
- Sodium: 342mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7.5g
- Trans Fat: 0.4g
- Carbohydrates: 50g
- Fiber: 4.7g
- Protein: 8.4g
- Cholesterol: 102mg