Thursday, March 1, 2012


Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:

Chef Jackie found this recipe that originated in 1932 and has adapted it for today's more health conscious palette. It's still a richly delicious breakfast treat you'll enjoy over and over again.


Courtesy of Chef Jackie Olden, © 2012


1/4 cup vegetable oil
2 squares (1 ounce each) unsweetened chocolate
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup finely chopped walnuts or pecans
Sweetened whipped cream and shaved chocolate (optional)


Heat oil and chocolate in a 1-quart saucepan over medium-low heat, stirring Remove from heat. Beat in sugar, eggs and vanilla with wooden spoon or sturdy hand-held electric mixer until smooth. Add flour, salt and cinnamon. Beat on low speed or stir until blended. Stir in nuts. (Batter will be very thick.) Heat waffle iron to medium-high. Spoon on about 3/4 cup batter (use more or less according to the size of your waffle iron). Bake 2 to 3 minutes until no more steam rises. Lift edge of waffle with a fork, then slide a spatula under to remove. Repeat with remaining batter. Serve immediately with whipped cream and chocolate shavings. Makes 6 servings (3 round 7-inch diameter waffles).

1 comment:

  1. I like chocolate waffles. When I was a kid, I would even sneak some waffles to my bedroom and eat before I sleep. That's the reason I got so many cavities because I don't brush my teeth. My mom brought me to the Fishers dentists and from that point on, I was taught to always brush my teeth after eating sweets.