Chocolate to the rescue...

Life has been a bit on the crazy side lately.  Not a bad-crazy, just a I-haven't-had-any-time-to-breathe-crazy. School started two weeks ago and the semester is already in full swing.  I just returned from my third graduate school interview within three short weeks and have never been more relieved to be back at my apartment.  Monday night I drove to Whitewater and stayed in a sketchy hotel with dirty sheets, no towels, and a "continental breakfast" that consisted of stale white bread and expired milk.  Lets just say I walked right on by the breakfast area.  Thank goodness I threw a banana in my car before I left town because it was my life saver (I cannot function with out breakfast) and there were no grocery stores to be found.  I also ate Trader Joe's BBQ popped chips at approximately 7:48 AM before my interview because my stomach was growling and I had four hours of intense questioning ahead of me. My room smelled like cigarette smoke and the mattress I slept on was at least  90 years old.  I take that back. I didn't sleep. I should say the mattress that I spend the night laying awake on, questioning my safety and  condition of my poor back.  As I left the hotel, I couldn't help but chuckle to myself.  Sometimes, all you can do is laugh.
And sometimes, all you can do is eat chocolate.  In some cases the more, the better.  Saturday was a perfect example of large amounts of chocolate coming to the rescue.  Amidst all of the recent chaos, I found myself wanting to try a new waffle recipe.  I searched  websites I don't frequently visit and found one provided by the Food Network.  For the most part, this is a pretty standard buttermilk waffle recipe, with the addition of cocoa powder and chocolate chips.  Upon whipping up a batch of these heavenly, chocolate filled delicacies, I came to the conclusion that I was simply eating brownies that had taken on waffle form.  I am not complaining about this, just stating a fact.  Sometimes, it's okay to throw your desire to eat a healthy, nutritionally well balanced meal out the window and indulge. I did just that, making one small addition to the recipe: 4 tablespoons milled flax seed.  At least I got my dose of Omega 3's for the day.
These waffles presented a minor dilemma in the form of toppings.  Maple syrup didn't provide the right combination and chocolate sauce seemed like over kill.  My first waffle was topped with banana slices, whipped cream and dusted with confectioners sugar and I smothered my second waffle in peanut butter.  I am sure that some of you have  marvelous suggestions as far as toppings go, which you should most definitely pass along to me for the next time I need a chocolate fix in the form of waffles.

Chocolate Waffles (Alton Brown, Food Network)

7 ounces all-purpose flour, approximately 1 1/2 cups

1 3/4 ounces sugar, approximately 3 tablespoons

1.5 ounces cocoa powder, approximately 1/2 cup

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3 whole eggs, beaten

2 ounces unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

16 ounces buttermilk, room temperature

4 ounces chocolate chips, approximately 3/4 cup

Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree oven until ready to serve.