Every year Valentine’s Day approaches and I’m like, oh please make it stop. The other day I was reading Anne’s post, which reminded me how much I loved Valentine’s Day as a kid. All those school parties! All the treats, candies and glittery, handmade valentines I’d send my friends—why am I so meh about it now?! Oh yeh…there was that one time…
I was in third grade and had convinced my mom that it was very necessary to go to the grocery store and buy a few dozen of those shitty cupcakes with tons of sprinkles and stuff on ’em. I was pumped. So stoked. I went to class, I had my cute outfit on, had my Valentine’s day pocket-thingys…you know, the big heart with the front pocket so friends could put V-Day cards in ’em.
Right before the party we had recess so the adults could set up and get everything ready. This is when things took a turn for the worst.
I remember walking past the swing set, not paying attention at all because my mind was on the party, and then boom! Seemingly out of nowhere a gigantic foot hit my face. I fell to the ground and all I could hear is one kid yelling, “Ew! Gross! She’s bleeding.” I remember saying, “No I’m noooot!” Because, if I was bleeding I knew what that meant; it meant no party. And that was totally unacceptable.
Soon enough an adult headed over and I was carried to the school doctor. I remember looking in the mirror, as the nurse attempted to console me, taking note of my gigantic lip and bloody shirt. Pretty sure I still asked if I could go to the party. I knew the answer but I had to give it one last shot. My dad came rushing from work and took me to Chili’s. We sat at the bar area and I drank a milkshake and had the fajitas. It was my favorite, but nothing could top the party.
So that’s why I think I’m very meh about Valentine’s Day. A fat lip and no party will damage a kid forever!
Also, if we ever meet in person, take note of my lip. There’s still a little bump on my lip and a small scar right underneath it. I was scarred literally and figuratively!
Now, let’s talk about dessert waffles. I feel like I have breakfast for dinner all the time, so why not breakfast for dessert.
I say add a scoop of ice cream. The warm and cold juxtaposition is my favorite.
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 tablespoons light or dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Heaping 1/2 teaspoon salt
- 1/4 teaspoon ancho chile powder, optional
- 1/4 teaspoon ground cinnamon
- 3/4 cup whole milk
- 1 large egg
- 2 tablespoons olive oil
- 1 teaspoon vanilla
- 3 ounces semi-sweet chocolate chips
- 2 tablespoons room temperature unsalted butter
- In a large bowl, mix together dry ingredients: all-purpose flour, cocoa powder, brown sugar, baking powder, baking soda, salt, ancho chile powder and cinnamon.
- In a measuring cup or medium bowl, measure out milk, crack in the egg and pour in the olive oil and vanilla extract; whisk until smooth.
- Make a make-shift double-boiler by setting a glass or stainless-steel bowl over a pot of simmering water. Add the chocolate and butter to the bowl; when melted, stir the two together until smooth. Pour the melted chocolate into the milk mixture and whisk. The chocolate will be striated throughout the milk - not to worry!
- Create a well in the dry ingredients and pour in the liquid ingredients. Combine until just mixed, being sure not to over mix.
- Coat both sides of your waffle iron with cooking spray or rub it with olive oil. Fill each cavity with about 1/2 cup of batter and cook until golden brown, about 2 to 3 minutes (or according to the waffle maker's instructions - each one seems to be slightly different).
- Serve with a generous scoop of your favorite ice cream. I think strawberry ice cream works pretty well.