"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Cocoa-Coffee-Toffee Dessert Waffles Recipe

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This recipe for Cocoa-Coffee-Toffee Dessert Waffles, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Pincock
Added: Wednesday, May 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c milk
1/2 c sour cream
1 stick unsalted butter, melted and cooled
3 large eggs
2 1/2 tsp vanilla
1 1/2 c all-purpose flour
3/4 cocoa powder
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup plus 2 Tbsp granulated sugar
6 packages milk chocolate English toffee (such as Original Heath English Toffee bar), chopped, 1 3/4 c
1/4 c powdered sugar, for sprinkling

Directions:
Directions:
Warm 1/4 c milk in small saucepan. Remove from heat. Pour into medium-sized bowl and cool completely. Whisk in remaining milk, sour cream, melted butter, eggs and vanilla.

In a large mixing bowl, sift the flour, cocoa powder, baking powder, baking soda, salt and sugar. Pour the liquid ingredients over the dry ingredients, add the chopped toffee and stir to form a batter. The batter will be moderately thin.

Cover the bowl of batter and let stand for 40 min at room temperature.

Preheat a waffle iron.

Ladle the batter onto grids to cover the surface and cook according to the directions supplied by the manufacturer.

Quickly sprinkle the tops of the waffles with powdered sugar and serve piping hot, with dollops of lightly whipped cream or scoops of vanilla ice cream.

Number Of Servings:
Number Of Servings:
5 Belgian-size waffles or 10 regular
Preparation Time:
Preparation Time:
15 min + 40 min resting time + baking time
Personal Notes:
Personal Notes:
These are unbelievably good--really, you can't understand until you try them.

 

 

 

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