Once upon a time, I ran into a sliding glass door.
(Okay, I've ran into several, but that's irrelevant.)
It wasn't really my fault though.
(On more than one occasion, it was clearly my mom's meticulous cleaning of the window that was at fault.)
My mom had made Chocolate Waffle Cookies and was cooling them on the kitchen table~in my direct line of sight.
Too bad my direct line of sight excluded the door.
Though I don't remember the waffle iron ever making a traditional breakfast waffle, I know that my mom went through a couple of irons making these cookies.
I'm currently on waffle iron #4.
The recipe of my youth included white flour, sugar, and a lot of finger licking. I've since changed those to fresh ground, whole wheat pastry flour, sucanat, and beater licking.
Gotta set a good example.
If anyone in your home is prone to running into sliding glass doors, I suggest cooling them away from the door.
Or at the very least, leave the door open.
Your kids will love you for it.
Chocolate Waffle Cookies
1 cup unsalted butter
2/3 cup organic baking cocoa
4 pastured eggs, beaten
1-1/2 cup sucanat (or Rapadura)
1 t. vanilla extract
2 cups whole wheat pastry flour
1/4 t. sea salt
1/2 cup finely chopped nuts (Almonds and hazelnuts are favorites, but peanuts would be good too!)
In a medium saucepan, melt the butter. Allow to cool slightly.
Add sifted baking cocoa and stir with a whisk. Add eggs, one at a time, whisking each one in.
Whisk until smooth.
Close the iron and let cook for 3 minutes. Do not overcook!
Cool slightly on a wire rack.
Frost with your favorite frosting while still warm. Coffee, cream cheese, chocolate and vanilla are some favorites.
Completely by accident, we made an almond vanilla bean frosting.
Sometimes accidents yield the greatest surprises. ☺
This post is linked to Sweets for Saturday!