Whole Wheat Banana Chocolate Chip Waffles

Well, well, well, what do we have here? Are these - gasp - whole wheat, banana, chocolate chip waffles with peanut butter whipped cream? That must be a lucky guess, because that is exactly what they are.

Take it in ladies and gentlemen, I think it's safe to say that the stars have aligned.

I love waffles, in fact, my waffle maker was the first kitchen appliance that I called my own. My parents gave me my wonderful waffle maker for Christmas when I was twelve or thirteen. It was a wonderful gift; I think I almost cried. That's slightly embarrassing ... I also had a dream about it once, is that embarrassing too?

I blame the waffles, they make me do weird things.

After many years (5 or so...) of making waffles, I finally concocted these bad boys with a certain friend of mine. You may remember her, she's a good baker, (meringues, or peanut butter cups anyone?) and she has a similar, bizarre passion for waffles. That's why we're friends.

Alright, enough chit chat, let's get to the main event.

Whole Wheat Banana Chocolate Chip Waffles (yields 6-8 large waffles)
Recipe adapted from: Pancakes & Waffles by Lou Seibert Pappas

2 cups whole wheat flour
1 tbsp honey
2 1/2 tsp baking powder
1/4 tsp salt
4 large eggs, separated
1 1/2 cups 1% milk
1 banana, sliced
1/4-1/2 cup chocolate chips

Directions

Preheat waffle iron.

Beat egg whites in the bowl of an electric mixer or hand mixer until soft, glossy peaks form.

In a bowl whisk the dry ingredients - flour, baking powder and salt. In a separate bowl combine the wet ingredients - egg yolks, honey, milk, butter, canola oil and vanilla extract.

Mix the wet and dry ingredients together and carefully fold in the egg whites. Slice the banana into slices and then cut those slices in half. This creates "banana pockets" when you bite into the waffles. Mix in the banana and chocolate chips to the batter.

Using a ladle, ladle the batter into the waffle iron and cook until desired doneness, about 4 minutes for golden waffles.

Peanut Butter Whipped Cream

1 cup whipping cream
2 heaping tsp smooth peanut butter
1 tsp granulate sugar

Directions

In the bowl of a stand mixer or hand mixer beat the whipping cream and peanut butter until thick and the correct consistency. The amount of time depends on the speed of the mixer and the amount of cream used. Be careful not to over beat the cream as it will curdle and turn into butter.

At the last stages of whipping the cream, add in the sugar and combine on low for a second or two.

Serve the peanut butter whipped cream on top of the waffles with some banana slices, chocolate chips and maple syrup!

- Lou

Healthier Peanut Butter Chocolate Chip Cookies

If there are two things in this world that I love it has to be:

1. the combination of peanut butter and chocolate.
2. cookies.

So, when I made and consequently devoured these peanut butter chocolate chip cookies, I knew that I had hit the jackpot. Not only are they extremely delicious, but they are - gasp - not too bad for you! These cookies are healthier than most, so you won't have to feel bad after eating two, or you know, six of these little guys. And as if it could get any better, the ingredients are all things that everyone should have on hand! Plus, these are easy peasy to make.

So, if you, like me, are getting battered by this winter storm, and you, like me, are not sure what to do with your day, I highly recommend doing what I did, and make these cookies and then sit down with a good book, or like me, watch some guilty pleasure TV and just relax! The cookies end up being nice and chewy, just the way I like them!

Peanut Butter Chocolate Chip Cookies (makes 24)

Ingredients

1/4 cup granulate sugar
1/4 cup brown sugar
1/3 cup smooth peanut butter
1 egg
1/2 tsp vanilla
1 1/4 cups whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup mini chocolate chips

Directions

In a large mixing bowl, combine the sugars, peanut butter, egg and vanilla. Beating at medium speed until well combined, about 2 minutes.

Add in the dry ingredients, excluding the chocolate chips, and beat at low speed until combined, about 2-4 minutes. Now stir in your mini chocolate chips.

Remove dough from bowl (it will be quite runny) and shape it into a log, or a disk, wrapping in plastic wrap and placing in the freezer for 20-30 minutes.

Now would be the time to preheat your oven to 375 and line your two cookie sheets with wax paper.

Using a cookie scoop, or a teaspoon, break off a small about 1 to 1.5 inch piece of dough and roll it between your palms to create a well shaped ball. Place it on the cookie sheet and slightly flatten with the back of the spoon. Repeat with all cookies.

Bake for 7-9 minutes, or until cookies are set. Be sure to cool completely before storing!

And there you have it, a nice peanut butter chocolate chip cookie, that you won't feel too bad about after indulging!

- Lou