Waffles

Halloween weekend is a perfect opportunity to spend time with the family over warm, homey, comfort food.

On Sunday morning, start off a day of trick-or-treat with a delicious and indulgent breakfast.

The whole family will love a batch of nutty chocolate waffles with cocoa butter. Crisp homemade waffles are always a treat with my family and adding chocolate to the mixture only increases the satisfaction of the dish.

To add a little Halloween fun, I suggest pairing the warm waffles with fresh fruit such as orange segments, cantaloupe slices or mango cubes.

In a rushed weekend of added social functions and regular weekend activities, I have a quick tip to keep the stress level low and the indulgence enjoyable for the whole family.

Try measuring out the ingredients for waffles the night before.

You can leave the dry ingredients covered on the counter, and all of your wet ingredients ready in the refrigerator. In the morning you simply have to mix and create.

You can also save your leftover waffles, as they will freeze well and make a great hot meal on a rushed school day morning.

Just pop them into your toaster for a quick, warming refresh and you are off to a simple start to a busy day.

Have a spooktacular Halloween, staying safe and warm with your family.

Nutty chocolate waffles with cocoa butter

Serves 4.

1 cup (250 mL) flour

1/4 cup (50 mL) unsweetened cocoa powder

2 tablespoons (25 mL) sugar

2 teaspoons (10 mL) baking powder

1/2 teaspoon (2 mL) salt

1 cup (250 mL) milk

1/4 cup (50 mL) oil

1 egg

1/2 cup (125 mL) finely chopped pecans

Cocoa Butter, recipe follows

Combine flour, cocoa, sugar, baking powder and salt in a bowl. Whisk together milk, oil and egg until blended. Add milk mixture to flour mixture and stir just until combined. Do not overmix. Fold in pecans. Let batter stand for 10 minutes.

Cook in a preheated greased waffle iron according to manufacturer's instructions. Serve with Cocoa Butter.

Cocoa butter

Makes about 1/4 cup (50 mL).

Combine 1/4 cup (50 mL) softened butter, 1/4 cup (50 mL) icing sugar and 1 tablespoon (15 mL) unsweetened cocoa powder until blended.

Sabrina del Ben is a professional chef and food educator with the ATCO Blue Flame Kitchen in Calgary. For tips on energy safety, food or household matters, visit atcoblueflamekitchen.com.

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