So this weekend as like every weekend Jason made us a delicious breakfast!!! Saturday we had lemon poppy seed pancakes, which were amazing!!! I think they are my new favorite pancake. And Sunday he made triple-chocolate brownie waffles. I was a bit skeptical about the brownie waffles, but was pleasantly surprised at how wonderful they were. I worried that they would be to sweet and heavy for breakfast, but they were light and not top sweet, they were perfect!

Triple-Chocolate Brownie Waffles
Original recipe from: Parents magazine 2/2016

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. kosher salt
2 cups buttermilk
1/2 cup canola oil
2 large eggs
3/4-1 cup mini semisweet-chocolate chips
3 oz. unsweetened baking chocolate, melted

1) In a large bowl whisk together the flours, sugar, cocoa powder, baking powder, and salt.

2) In a medium bowl whisk together the buttermilk, canola oil, and eggs.

3) Add the buttermilk mixture to the flour mixture and stir until combined. Stir in the chocolate chips and melted chocolate.

4) Add batter to the preheated, lightly greased standard waffle maker. And follow manufacture instructions.

OH MY CHOCOLATE CHIP COOKIE DOUGH BALLS!!

The original recipe I found on Joy the Baker's Blog, but I decided to change it a little since I have a huge sweet tooth. These suckers are AWESOME!!! I made a bunch of little ones and brought them to a Crossing Choir rehearsal, they went every fast.

Chocolate Chip Cookie Dough Balls

1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Greek yogurt
1 cup mini semi sweet chocolate chips
1/2 cup chopped pecans
1 1/2 cups semi sweet chocolate chips, melted for dipping

In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in yogurt or applesauce or peanut butter along with the vanilla extract and stir to combine.

Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips and pecans.

Scoop small teaspoons scoops onto a waxed paper lined cookie sheet. Spear each dough ball with a cute toothpicks. Place in the freezer overnight or until frozen, at least three hours.

When ready to dip the balls, melt chocolate chips in a small saucepan over a low flame or in the microwave. Remove balls from the freezer and dip into warm chocolate. Return to the lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.