Quite frankly, I could eat waffles for breakfast, lunch, and dinner. Especially when the word “brownie” is involved.
When I got the opportunity for an advance copy of Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth, I was all over it. You know Lindsay, right? From the supercrazyawesome blog Love and Olive Oil? Oh, and she wrote one of my other all-time favorite cookbooks, The Cookie Dough Lover’s Cookbook. So what if that cookbook single-handedly caused me to gain 10 pounds?
Totally worth it.
Breakfast for Dinner is all about–you guessed it–breakfast foods designed for dinner. This beautiful, hardcover book is broken into three main sections: Main Dishes, Sides and Starters, and Drinks and Desserts.
Hmmm…I guess it’s obvious where I started.
Lindsay suggests serving a blackberry syrup with these, which I think would be absolutely fabu, but Doodle refuses to eat blackberries because they have “hair” on them. Oh, the joys of living with a 5-year old.
Quite honestly, I think most any fruit syrup would pair nicely with these, but obviously we went the strawberry route. Perfect for Valentine’s Day, by the way!
The Tall Boy and I are planning on working our way through this cookbook, one recipe at a time: Italian-Style Stuffed French Toast, Breakfast Sausage Ravioli, Scrambled Egg and Salmon Quesadillas, Maple Bacon Cupcakes, and Doughnut Fudge Sundaes…
Is that too much for a Sunday brunch?
While I do love a good, protein-filled breakfast (or dinner), I have to admit, waffles are my very favorite breakfast food of all time. And waffles that taste like chocolate brownies.
Yes please, I’ll take two.
- 2 cups fresh strawberries
- 2 tablespoons sugar
- juice from one lemon
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, cut into cubes
- 3 ounces dark chocolate, chopped
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk (I used 2%)
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- Stir together berries, sugar and lemon juice in a small saucepan over medium heat. Bring to a simmer, stirring and crushing berries with the back of a wooden spoon. Simmer for 5 to 7 minutes, or until sugar has dissolved and berries begin to break down. Remove from heat and stir in vanilla extract. Transfer to a blender and pulse until smooth.
- In a saucepan or in a double boiler, stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar. Whisk in eggs and vanilla, followed by milk. Add in the flour, cocoa powder, baking powder and salt until just combined.
- Preheat your waffle iron. Drop batter onto iron and cook until the outside is crispy. Serve warm with fruit sauce. Top with additional berries and whipped cream, if desired.
from Breakfast for Dinner, by Lindsay Landis and Taylor Hackbarth
QuirkBooks provided me with a copy of this cookbook to facilitate my review. All opinions are my own.