If you make a dessert that calls for coffee, you might consider using decaf. Desserts are usually eaten later in the day and those requiring coffee may contain a considerable amount of caffeine for the late afternoon or evening eater.
Monthly Archives: February 2012
- 1 1/2 cups whole grain pastry flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup 1% milk
- 1/2 cup packed brown sugar
- 2 teaspoons espresso powder
- 3 tablespoons light olive oil
- 3 egg whites
- 1/8 tablespoon salt
- 2 tablespoons mini chocolate chips (optional)
- maple syrup
Whisk together the flour, cocoa powder, baking powder, and baking soda in a large bowl until combined. Make a well in the center of the flour mixture and add the milk, sugar, espresso powder, and oil. Whisk the ingredients together until blended.
Preheat a waffle iron for 4 minutes, or according to the manufacturer’s instructions. (A drop of water should sizzle and bounce when dropped on the iron.) Meanwhile, beat the egg whites and salt with an electric mixer at high speed just until they form soft peaks. Fold the whites into the chocolate batter in 3 additions, folding in the chocolate chips with the last addition of whites. Fold just until the mixture is combined.
Coat the heated waffle grids with cooking spray right before using. Add enough batter to almost cover the waffle grids (3/4 cup) and cook for 3 to 4 minutes. Repeat with the remaining batter. (To keep warm, place a single layer of waffles on a foil-lined baking sheet in a preheated 250°F oven.) Serve with maple syrup.
Recipe courtesy: Rodale Recipe Finder
Back in 1946, Frank Sinatra sang The Coffee Song. Bob Hilliard wrote the lyrics and Dick Miles did the music.