Chocolate Almond Waffles ~ ElephantEats.com

I’m not always the easiest person to live with.

I know you all probably find that very hard to believe ;)

Chocolate Almond Waffles ~ ElephantEats.com

Although Nate often purposefully annoys me (though he’ll deny it), he also does a lot of sweet things on a regular basis. He’s extremely thoughtful and emotionally expressive. He will randomly buy me little “tasty treats” if he sees a dessert or something that he thinks I might like. He definitely knows the way to my heart!

While I do cook dinner for Nate weekly, I think that it’s not so special anymore since I do it all the time. To mix things up and show him that I appreciate him, I decided to make him a special breakfast. 

Chocolate Almond Waffles ~ ElephantEats.com

These waffles are chocolatey, but they’re not overly sweet. They’re totally appropriate for breakfast as opposed to dessert. The tart and sweet raspberry sauce is the perfect accompaniment and both have a subtle hint of almond flavor. 

This is the perfect breakfast to surprise your special someone with on Valentine’s Day!

Chocolate Almond Waffles ~ ElephantEats.com

In other news, LC and my painting of her made it onto a buzzfeed list (she’s #10)! That sadly is probably the coolest thing that has ever happened, and probably every will happen, to me (and her). 

Buzzfeed 21 Signs You’re A Cat Lady In Training ~ ElephantEats.com

 

Chocolate Almond Waffles with Raspberry Sauce
A not too sweet chocolate waffle with a sweet and tart raspberry sauce that's perfect for a special breakfast!
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Waffles
  1. 1 cup all purpose flour
  2. 1/4 cup unsweetened cocoa powder
  3. 1 1/4 teaspoons baking powder
  4. 1/4 teaspoon baking soda
  5. 1/8 teaspoon salt
  6. 1/4 cup sugar
  7. 1/4 cup almond paste
  8. 2 1/4 ounces semisweet chocolate chips
  9. 3 tablespoons butter
  10. 2 large eggs
  11. 1 cup 2% milk
  12. 1/2 teaspoon almond extract
Raspberry Sauce
  1. 2 cups frozen raspberries, thawed
  2. 2 Tbsp almond paste
  3. 2-3 Tbsp water.
Waffles
  1. Preheat oven to 300.
  2. Mix first 5 ingredients into large bowl.
  3. In a small food processor or blender, blend sugar and almond paste. Add to flour mixture.
  4. Heat chocolate and butter in a small microwave-safe dish in the microwave at 30 second intervals, stirring in between, until completely melted.
  5. Pour chocolate into medium bowl. Whisk in eggs, then milk, and almond extract. Gradually whisk milk mixture into dry ingredients.
  6. Following manufacturer's instructions, make waffles with batter (waffles will be somewhat soft when removed from pan).
  7. Place finished waffles on baking sheet in oven as you make the rest to keep them hot and crispy.
Raspberry Sauce
  1. Blend raspberries and 1 Tbsp water in a food processor. Strain raspberry mixture through a fine sieve into a bowl, running a spoon back and forth over inside of sieve until all that's left in the sieve is seeds. Frequently scrape bottom of sieve, where strained pulp is coming out, into the bowl. Discard seeds.
  2. Add raspberry puree back into food processor. Add almond paste and 1-2 Tbsp water and blend until sauce is to your liking. Serve over waffles.
Adapted from Bon Appetit
http://elephanteats.com/

Ok, well maybe I can’t tell you how to win his heart. I mean, I won the heart of my boyfriend, Nate,  but I’m pretty sure every guy is different. But you know what all men have in common?…their stomachs. Any man can be won over with a cake.

I’ve been in several relationships, but no one has been as appreciative of what I cook as Nate. It’s really nice to have someone enjoy every single thing that comes out of your kitchen, even when you know it wasn’t your best work. Maybe Nate’s easy to please, but I like to think I’m just that good ;)


This cake was my way of showing the man that appreciates me so much how much I appreciate him. Red velvet cake is one of his faves, and raspberry mousse is one of mine, so I thought I’d bring them together in a cake full of love. Plus, raspberry and chocolate make a darn good combo.

I kinda just found a bunch of recipes, threw them together, and hoped for the best. But with cream cheese, chocolate, butter and raspberry, I didn’t really know how it could go wrong. And from the look on Nate’s face when he took his first bite, I’d say it was a success.

Nate gives it two thumbs up!

Happy Valentine’s Day! <3

Red Velvet Cake with Raspberry Mousse and Fluffy Cream Cheese Frosting

Recipe by Me

Cake

1 box Red Velvet Cake Mix
1 pkg chocolate instant pudding mix
1- 7 oz. container 2% greek yogurt
1/2 cup vegetable oil
1/2 cup applesauce or other fruit puree (I used stewed prune puree)
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
1 cup mini chocolate chips

1/2 cup seedless raspberry jam (for cake assembly)

Raspberry Mousse

3/4 cup boiling water
1 pkg (3 oz) raspberry flavored JELLO
1 cup ice cubes
4 oz of 1/3 less fat cream cheese, softened
2 cups Non-dairy whipped topping, thawed (I used Cool Whip Free)

Frosting

8 oz. of 1/3 less fat cream cheese, room temperature
4 oz. butter, room temperature
8 oz. containter of non-dairy whipped topping (I used Cool Whip Free)
2 cups confectioners sugar
1 tsp vanilla

Cake:

Preheat oven to 350. Spray and flour two 9-in. round cake pans.

In a VERY large bowl, mix together everything except choclate chips. Stir in chocolate chips.

Divide batter between cake pans. Spread out batter and tap pan on counter once or twice to get air bubbles out.

Cook for around 30-45 min (depends on cake mix brand) or until tester comes out clean.

Cool on wire rack. When cool, remove from pans and cut each cake in half horizontally to form 4 cake round layers.

Mousse:

Line two 8-in. round pans with plastic wrap.

Add boiling water to gelatin mix. Stir 2 min until completely dissolved. Stir in ice until melted. When gelatin is cold and begins to congeal, remove remnants of ice that haven’t melted.

Blend cream cheese in bowl until smooth and creamy. Gradually beat in gelatin. Whisk is whipped topping after gelatin has slightly set.

Divide mousse between pans, spreading out evenly. Refrigerate 3-4 hours our until set.

Frosting:

Beat cream cheese and butter until creamy and blended.

Add powdered sugar and beat til well blended.

Add 3/4 of the whipped topping and beat well. Fold in remainder of whipped topping.

Refrigerate 1 hour.

Assembly:

Melt raspberry jam in microwave until spreadable but not hot. Put first cake layer on plate and spread with 1/3 of the jam.

Pipe a line of frosting around the outer edge of the round. Carefully flip 1 mousse round onto cake and remove plastic wrap.

Put next cake round on top of mousse layer. Spread with next 1/3 of jam, and then frosting to cover, about 1/4″ thick.

Put next cake round on top of frosting layer. Spread with rest of jam. Pipe another line of frosting around outer edge.

Flip next mousse layer onto cake. Put top layer on top of mousse layer.

Finish frosting cake with rest of frosting. Decorate as desired. Refrigerate again before cutting.

 

Mwah!