Ten years ago today someone had their first Valentine’s Day:
My little bunny.
Time flies by, just flies. Although, it sure goes slow when you are snowed in. Just saying.
I bought the little boy his special Valentine chocolates earlier this week since I knew the snowstorm was coming and I couldn’t risk not having a box to hand him this morning.
If you recall last year, he requested Godiva. This year however, he failed to request anything, most likely because he is too busy “oovoling” everyone.
So instead of going Godiva, I went to a local chocolate store and picked out some goodies.
Chocolate covered pretzels (one with m&m’s just because I couldn’t pass it up), chocolate covered oreo’s and my favorite, the giant nonpairels – they are the best!).
As I type the word “chocolate” over and over, I hear myself saying it in my head while suddenly realizing that if most of you heard my New York accent version of “chocolate”, you would probably have what to say about it since it sounds most like “chAWclate”.
Sure, I could have made all of this but sometimes it is nice to have it done for you and if I want to be totally honest, I like going to chocolate stores because I like the way it smells.
And because I like to get gumballs from an old-fashioned gumball machine.
Anyway, I am super excited this morning.
Red Mango Buy One Get One Free = Double yogurt for me.
Did you honestly think I would share such an offer? Not even my Valentine would stand a chance getting in on this deal.
My plan is to make my parfait and then make another cup full of only yogurt (no toppings) to bring home to my freezer, the freezer I didn’t clean out yesterday. There is always room for frozen yogurt, trust me.
I know what you are thinking – soft-serve frozen yogurt is just not the same from the freezer. I agree. However, Red Mango does well for itself when stored in the freezer and allowed to come out and soften for a bit prior to eating.
And it’s free. So why not?
I am also excited since today is Davida’s Great Valentine’s Day Bake Off Link Up Party.
She posts the most delicious of recipes daily but this week has been all about dessert. No wonder I like her.
In fact, her post yesterday was for these incredible chocolatey Black Bean Lava Cakes which I had every intention of baking after cleaning the pantry but the little boy only wanted to bake my original chocolate chip cookies.
Don’t get me wrong, very little beats a fresh from the oven simple and original chocolate chip cookie, especially mine, but when you have so many recipes in front of you each day, so many new pins and so many yummy looking treats in your mind, it is hard to just settle on your tried and true.
Let’s call this a compromise – Chocolate Chip Cookies made on the waffle iron. FINALLY! I know that I posted about waffle iron options months ago, pinning a bunch of the recipes yet doing nothing with them.
Easy. Fun. Chocolatey Chippy.
I loosely followed this recipe but since I had to make adjustments based upon what I had, here is how it went down:
Chocolate Chip Waffle Iron Cookies:
- 1/4 cup butter (1/2 stick)
- scant 1/2 coconut oil
- 3/4 cup flour
- 1 egg plus 1 white
- 1 tsp vanilla
- pinch salt
- 1/2 tsp baking soda
- 1 1/2 cups old-fashioned oats
- chocolate chips or chunks – I never measure, don’t go less than a cup though
* I did half butter and half coconut oil because I only had a 1/2 stick of butter left in the house and the recipe called for the full stick. I like combining the coconut oil and butter but you can absolutely do all coconut oil or all butter.
The recipe had called for two eggs but I did the one egg and one white – I just felt like seeing if we would notice the lack of an extra yolk – we didn’t.
**I used regular flour but I have a feeling you can attempt to healthify these with white whole wheat flour, oat flour or whatever else you have on hand.
Melt butter and coconut oil in microwave safe bowl. Whisk together melted combo with eggs and vanilla. Add in flour, baking soda and mix. Add in oats and chocolate chunks (or chips).
Drop about 2 tablespoons on each square of the waffle iron. Close and let cook for about 2-3 minutes. You can totally open it up and check on them after a minute. Transfer to wire rack to cool.
They will still seem soft when you take them out of the waffle iron but do crisp up after a few minutes. Amazing texture yet you don’t even notice that oats were involved in this waffle cookie at all.
I have grand plans for this waffle maker now. Grand. Along with tackling waffle iron potatoes, I may even consider making my own waffle cone bowls like I get from Cold Stone Creamery.
All of this chocolate and cookie talk has made me super hungry so I am going to go now and eat breakfast. In case you were wondering, I have already started mentally preparing myself for tomorrow’s long run which has no choice but to be accomplished on the treadmill.
Since I always look on the bright side, at least I have access to a treadmill.
Have a very Happy Valentine’s Day and a wonderful weekend – be sure to check out Davida’s Link-Up for some great dessert ideas!
Do you have a recognizable accent?
Ever make cookies on the waffle iron?
What kind of chocolate are you most looking forward to eating today?