Chocolate Waffles With Slow Cooker Boozy Berries Recipes

CHOCOLATE WAFFLES WITH SLOW-COOKER BOOZY BERRIES

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place all sauce ingredients. Cover; cook on High heat setting 2 to 3 hours or until thickened.
• Toward end of cooking time, heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) In large bowl, mix all waffle ingredients with whisk just until smooth.
• Pour slightly less than 3/4 cup batter onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve waffles with warm berry sauce.

CHOCOLATE WAFFLES I

Steps:

• Preheat waffle iron. In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa. Stir in milk, eggs and butter until mixture is smooth.
• To make hard sauce: stir together softened butter, confectioners' sugar, vanilla extract and milk. Sauce should be fairly stiff.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with hard sauce.

CHOCOLATE WAFFLES II

Steps:

• In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside.
• In a bowl, mix the butter and sugar. Add the eggs one at a time, beating well after each one. Stir in chocolate and vanilla. In a separate bowl, combine flour, baking powder, and salt; add gradually to the butter and sugar mixture, alternating with the milk.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until crisp.

CHOCOLATE CHUNK BERRY BROWNIES

Steps:

• Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper.
• In a large bowl, whisk together the dry ingredients. Add egg substitute, Vanilla Coconutmilk and melted coconut oil. Gently fold the chocolate and berries into the batter.
• Pour batter into the pan and bake for 30 to 40 minutes or until a knife comes out clean. Sprinkle with powdered sugar, if desired.

CHOCOLATE WAFFLE COOKIES RECIPE

Steps:

• Heat Waffle Iron.
• In a big mixing bowl combine the softened butter, sugar, eggs, cocoa, and vegetable oil. Mix together well.
• Add in flour, salt, and vanilla. Mix all ingredient together until combined.
• Drop batter by heaping tablespoon onto the generously greased waffle iron.
• Keep the batter towards the center/middle of each quarter of the waffle iron. It will squish towards the outside edges when you close the lid.
• Close the lid and cook for about 1 minute. You can open slightly to test for doneness. All waffle irons vary, so watch closely for the cook time that works best for you.
• After they are done cooking, lift them off of the waffle iron with a fork and cool on a plate or cooling rack.
• Be sure to spray the waffle iron in between each batch to prevent them from sticking.
• While the cookies are cooling, make the frosting.
• Mix the softened butter, powdered sugar, milk, vanilla, and cocoa until creamy and smooth.
• Frost the cooled cookies and add sprinkles if desired.

CHOCOLATE WAFFLE COOKIES

Steps:

• Heat waffle iron to medium-high (spray with cooking spray before heating if necessary). Heat 1/3 cup chocolate chips and the butter in 1 1/2-quart saucepan over low heat, stirring constantly, until melted. Stir in remaining ingredients except 1/2 cup chocolate chips and the powdered sugar.
• Drop 1 tablespoon batter onto each section of ungreased waffle iron. Close lid of waffle iron. Bake 2 to 3 minutes or until steaming stops.
• Remove from waffle iron to wire rack. Immediately sprinkle each cookie with about 1 teaspoon chocolate chips and powdered sugar. Serve warm.

SLOW-COOKER HOT CHOCOLATE

Steps:

• Pour the milk and double cream into the slow cooker. Add the dark chocolate and milk chocolate, then cover and cook on low for 2 hrs, stirring halfway through cooking.
• Remove the lid and stir again, then continue to cook for a further 15-20 mins. Ladle into mugs and top with the marshmallows, dollops of cream and grated chocolate.