Janae's Gingerbread Waffles

1.5 cups all-purpose flour

1.5 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground cinnamon

3/4 tsp. ground ginger

1/4 tsp. ground nutmeg

pinch ground cloves

1/2 tsp. salt

2 eggs

1/3 cup granulated sugar

3/4 cup milk

1/2 cup molasses

1/4 cup butter, melted

Preheat waffle iron.

In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

In a separate bowl, beat the eggs and sugar together until thick and foamy.  Stir in the milk and molasses.  Add liquid mixture to the dry ingredients and stir until well-combined.  Slowly fold in the melted butter.

Spray hot waffle iron with nonstick cooking spray.  Follow the manufacturer's directions for your waffle maker to measure batter and cook waffles until finished.  

Top waffles with powdered sugar, whipped cream, and fresh fruit, or your favorite syrup.

The number of servings varies depending on the size of the waffle iron.

Brownie Cookies

Brownie cookies are so great - the yum of brownies, with the convenience of a cookie.  A favorite twist is to place andes mint chips on the cookies fresh out of the oven, then spread them as frosting once they've melted. 

I got the recipe here:  Ghiradelli Brownie Mix Cookies

Ingredients

• 18 ounces brownie mix (you can't beat the Ghiradelli triple chocolate mix)
• 
  
• 3-4 tablespoons whole wheat flour or all-purpose flour , (1/3 cup for high altitude)
• 
  
• 2 large eggs, room temperature (mine are always straight from the refrigerator)
• 
  
• 1/3 cup coconut oil, melted (I just use canola oil)
• 
  
• 1 cup chocolate chips, peanut butter chips, mint chips, or nuts can be mixed-in (optional)

Instructions

1. Heat oven to 350°F. In the bowl of a mixer, stir flour into brownie mix until well incorporated. 
2. In a separate bowl, slightly beat eggs with the coconut oil and add to the mix along with any add-ins. Mix on low speed until the flour is moistened. The dough should be stiff like cookie dough.
3. Place the dough in heaping tablespoons (about .80 ounces each) in on a parchment-lined baking sheet; this amount will spread to 2 1/2-inches when baked.
4. Bake for 10 minutes and allow the cookies rest on the pan for 2 minutes after removing from the oven. Remove from the pan and cool on baking racks.

Notes

Recipe TIPS:

• If you're a fan of the chewy edge pieces lining a pan of brownies, you'll want to follow the cooking time of the recipe just as it's written.
• If you're more of the gooey middle brownie lover, reduce the baking time by 1 minute and see if that is closer to the brownie cookie you dream about.
• Any 18 ounce brownie mix should work for this recipe, though I highly recommend Ghirardelli.
• One 18 ounce mix will make 3 1/2 dozen, 2 1/2-inch cookies based on .80 ounces of dough per cookie.
• High altitude baking: add 1 to 2 tablespoons more flour (about 1/3 cup)
• Make ahead tip: Bake as directed and freeze for up to 3 months.

Nutrition Facts

Ghirardelli Brownie Cookies

Amount Per Serving

Calories 95Calories from Fat 36

% Daily Value*

Total Fat 4g6%

Saturated Fat 2g10%

Cholesterol 9mg3%

Sodium 41mg2%

Potassium 5mg0%

Total Carbohydrates 12g4%

Sugars 8g

Protein 1g2%

Vitamin A0.4%

Calcium0.6%

Iron2.5%

* Percent Daily Values are based on a 2000 calorie diet.

Nanaimo Bars

Grease 9x9 pan

Cook the following ingredients over medium heat, stirring constantly until smooth and slightly thickened:

1/2 cup butter
1/4 cup sugar
5 Tbsp. cocoa
1 egg (or equivalent in Egg Beaters)
1 tsp. vanilla

Stir in:

1 2/3 cup fine graham cracker crumbs
1 cup dessicated coconut
1/2 cup chopped walnuts

Press the entire mixture into prepared pan.

Cream:

1/4 cup butter

Beat gradually into butter:

2 cups powdered sugar
1 egg (or equivalent in Egg Beaters...especially because this won't be cooked)

Spread the cream mixture over the crumb mixture, and chill 15 minutes.

Over hot water, melt:

4 squares semi-sweet chocolate
1 Tbsp. butter

Spread on top of mixture and chill.

When set, cut into squares.  Makes 20.