Churro Waffles …..WHAT?

Are you freaking kidding me?? Who is the genius that created this?? I would like to thank you, hahahaha. This is heaven on Earth!! This is a great Saturday morning treat to serve your family, roommates or just for you!!

Ingredients

1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
2 cups of all purpose flour
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
3 shakes of cinnamon

For the churro topping-
1 cup of white sugar
1/2 cup cinnamon
1/2 cup of melted butter

Directions

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Also at this time you can combine your churro topping and set it aside. Preheat waffle iron

2.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; Next fold in three shakes of cinnamon beat until blended

3. At this time you can also melt your 1/2 cup of butter used to pour over waffles. Next generously spray your waffle iron with no stick cooking spray. Than ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully cooked immediately pour melted butter on each side of the waffle and than dip each buttered side into your cinnamon/sugar churro mixture.

4. Devour immediately!…… I mean serve immediately, Enjoy!
Oh and I drizzled my waffles with a little extra syrup at the end. Although this waffle is obviously sweet enough, those with a definite sweet tooth can give it a whirl! In the end though I thought they were perfecto without the dulce (sweet) extras.

Life is good, eat waffles
Audrey~
For more information and photo’s click below.
http://chicachocolatina.blogspot.ca/2013/01/churro-waffles.html

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Chocolate Mint Thins

Ingredients
1 cup butter, softened
2/3 cup sugar
1 egg
2 teaspoons vanilla
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder or 1 ounce semisweet chocolate, melted and cooled
1 teaspoon mint extract
Green food coloring
2 ounces dark chocolate, coarsely chopped (optional

Directions
1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.

2. Add cocoa powder to one dough portion; stir until combined. Add mint extract and a few drops of green food coloring to the remaining dough portion; stir until combined. Divide each portion in half (two chocolate dough portions and two mint dough portions).

3. Shape each dough portion into a 9-inch rope. Loosely twist one chocolate dough rope and one mint dough rope together. Gently roll together to shape into a 9-inch roll; repeat (you will have two 9-inch rolls). Wrap each roll in plastic wrap or waxed paper. Chill about 1 hour or until dough is firm enough to slice.

4. Preheat oven to 350 degrees F. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheets.

5. Bake for 8 to 10 minutes or until edges are firm. Transfer to a wire rack; cool completely. If desired, in a small heavy saucepan heat and stir dark chocolate over low heat until melted and smooth. Drizzle melted chocolate over cookies. Let stand until chocolate is set.

http://www.bhg.com/recipe/chocolate-mint-thins/