Last updated on April 8th, 2019
It’s a short week – celebrate with chocolate chestnut waffles! Then make them again for Waffle Wednesday (totally a thing). And then Thursday because it’s almost the weekend. Whatever the day, I’m sure you can find a reason for chocolate waffles.
Before we go any further, important things first: I got my lollipop! The Grad division office had a sign up that read, “Don’t worry, we’ll NEVER discontinue the lollipops!” It seems I wasn’t the only one who asked with a quivering lip. This time my mom got to come with, so it felt much more eventful – only then I faced the dilemma about whether to eat the lollipop or save it as a keepsake (hoarder, much?). My mom apparently read my inner struggle and detoured us to See’s to pick up a box of lollipops – “for eating,” she said.
Besides getting a lollipop, since you last heard from me I’ve taken a quick trip to Denver to tour Rodelle’s Vanilla Factory, hosted both sides of the family for a long weekend, prepped a billion pounds (actual measurement) of potato salad, mac & cheese, and chocolate cupcakes for a blowout celebration, and finally, sniffled my way through the graduation ceremony. My body rebelled with a cold that took me out all of last week. This weekend I definitely needed some R&R.
The definition of which I’m pretty sure includes Sunday brunch. With waffles. And chocolate – because: I graduated so we can celebrate with waffles topped with ice cream and berries any time of day for at least another month.
The dean might be in need of some R&R too – I blew my runny nose all through the ceremony, then had to shake her hand to accept my fake diploma. (Sorry, Dean!) Between sniffles and nose wipes, I spent the whole ceremony trying to figure out how I could politely refuse to shake the dean’s hand on stage in front of a full auditorium. (You can’t, that’s how.)
Word to the wise: if you feel a cold coming on, bring tissues and hand sanitizer.
Then when you’re in recovery, make a huge batch of these waffles and don’t even share. Don’t skimp on this balsamic roasted berry sauce either – double the recipe and eat it warm over everything for a whole week. These waffles are ultra chocolatey but not overly sweet, making them perfect for brunch.
They also go well topped with roasted berries and ice cream, which dresses them up as dessert (or breakfast still, if you’re into that kind of thing *coughDADcough*). As waffles should be, they’re crispy on the outside and light and chewy on the inside.
I planned to have these ready to go before I went down sniffling, but it turns out perfecting the art of the stovetop waffle iron is a delicate process that takes a few batches. When I saw these all-too-handsome waffles (and these) from Soymilk + Honey, I stalked her on Facebook to find out where she got her waffle iron (Thanks Sarah!).
She was right, this stovetop iron is the shit, but it comes with very little in the way of instructions. Here’s what you need to know: medium heat, spray with oil, 90 seconds, flip, 90 seconds, peek in, heat more for crispiness if needed. Devour.
Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox. *I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.
Balsamic Roasted Berries
Gluten-Free Chocolate Chestnut Waffles
*I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.