Goodeatschocolatechipwafflesaltonbrown Recipes

Steps:

• 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.

Steps:

• Whisk dry ingredients (except chocolate chips).
• In separate bowl, whisk eggs and butter. Then add in buttermilk.
• Plug in waffle iron.
• Pour in wet ingredients and stir with a spatula. Do not overstir, the batter should be lumpy and have bubbles.
• Stir chocolate chips inches
• Let the batter sit for five minutes.
• Spray waffle iron with Pam spray.
• Pour in batter and cook.

Steps:

• Whisk dry ingredients.
• In separate bowl, whisk eggs and butter. Then add in buttermilk.
• Plug in waffle iron.
• Pour in wet ingredients and stir with a spatula. Do not overstir, the batter should be lumpy and have bubbles.
• Let the batter sit for five minutes.
• Spray waffle iron with Pam spray.
• Pour in batter and cook.

Steps:

• Coat a waffle iron with cooking spray, and preheat.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, baking powder, and salt in a large bowl. Place milk, butter, vanilla, and egg yolk in a bowl; stir with a whisk. Add to flour mixture, stirring until blended.
• Beat egg white and sugar with a mixer at high speed until stiff peaks form. Fold into flour mixture. Fold in minichips.
• Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.

Steps:

• Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
• Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
• Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat.
• Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time.
• Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

Steps:

• Place bittersweet chocolate into a medium bowl and set aside.
• Using a medium sized pan over medium heat, ad coco powder, heavy cream, and cold milk. Heat to simmer.
• Pour milk mixture over bittersweet chocolate. Let sit for 2-3 minutes.
• Whisk gently to combine, then add vanilla and continue whisking till thouroughly mixed.
• Pour into popsicle molds and freeze for a minimum of 4 hours. NOTE: A turkey baster will do the trick nicely for filling the molds or you can use a container with a spout, such as a large measuring cup.