Chocolate waffles with strawberry sauce

Strawberry Waffle Sauce

2 cup Strawberries (loosely packed; fresh or frozen)
1/8 cup white sugar
1 teaspoon cornstarch (disolved in a little water)

Instructions: 

1. Cut strawberries into halves or quarters (depending on preference; if the strawberries are fairly small you may leave them whole).

2. Place strawberries in a saucepan and pour sugar on top and place on burner set between medium and medium-low.

3. The mixture will slowly become watery at which point you can set the burner to medium. Once the mixture begins to boil add dissolved cornstarch while stirring the mixture.

4. After boiling for 1-2 minutes (remember to continue stirring) you can remove from the burner.

The syrup can be used hot or can be refrigerated and used cold, depending on your preference.

Double Chocolate Waffles with Berry Sauce

2/3 C flour

1/3 C corn starch

1/4 C unsweetened cocoa powder

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/8 t cinnamon

6 T granulated sugar

1 C milk

1/3 C vegetable oil

1 egg

1 1/2 t vanilla

1/2 C mini chocolate chips

Preheat a waffle iron.

Combine flour, cornstarch, cocoa powder, baking powder and soda, salt, and cinnamon. Use a whisk to combine.

In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy.

Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they’re combined and don’t overmix. Stir in the chocolate chips. This is a pretty thin batter, so don’t be expecting something that looks like a pancake batter. It’s supposed to be thin.

Lightly butter waffle iron. I have one with non-stick finish and I actually don’t grease mine at all. You may not need to. Place batter in and cook according to your iron.

A tip:

Instead of pouring batter, use a ladle and spoon it in, making sure to stir the batter each time. Otherwise the chocolate chips won’t be distributed.

It’s a little harder to tell when chocolate waffles are done because you can’t go so much on color. Go by smell and touch and realize that they will crisp up after they come off the iron.

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Strawberry Topping

·                2 cups frozen, sliced strawberries (fresh works, too)

·                1/4 c. sugar

·                1/4 c. water

·                1 t. lemon juice

·                2 t. cornstarch (dissolved in a little water)

Combine strawberries, sugar and water in a small saucepan.  Bring to a slow boil, stirring occasionally until sugar is dissolved, mashing the strawberries as they cook.  Add lemon juice and cornstarch/water mix.  Stir until thickened.  Remove from heat.  Serve warm.

Breakfast made by Josh: chocolate waffle, pototoes, omelet