Waffle Wednesday: Chocolate Beer Waffles with a Sweet Cashew Cream & Chocolate Drizzle

Wednesday, September 3rd, 2014

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“We have to remember what’s important in life: friends, waffles, and work. Or waffles, friends, work. But work has to come in third.”
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It’s no secret that Our Lady of Breakfast Food Leslie Knope has an especially ooey, gooey spot for waffles. And why not? Crispy on the outside, soft and pillowy on the inside, waffles kinda sorta rock.

Consider the evidence:

– They’re a breakfast food – and why would anyone ever want to eat anything other than a breakfast food? (Idiots.)

– Roll them up, stuff them with your favorite tofu scramble, tempeh bacon, and hash browns, and voila! Breakfast tacos!

– The teeny weeny squares make the perfect tiny traps for your syrup, margarine, whipped cream, and/or icing. Take that, pancakes!

– Who needs bread when you’ve got waffles? Open-faced Tofurky and gravy sammie, anyone?

– Breakfast food for dinner is objectively the best.

– After you’ve finished your waffle dinner, chase it with a waffle sundae. Vanilla ice cream, coconut whipped cream, dried cherries, chopped walnuts, sliced bananas, maybe an insanely good brownie or two – go crazy. Knope you can!

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In honor of the lady who puts the “carbs” in Carbs & Rec, I’m dedicating each and every Wednesday to waffles. Maybe with a bonus day thrown in here and there because WAFFLES! Seriously, I found so many amazing waffle recipes that it was hard to whittle it down to just four. Plus Shane is on waffle duty, so a dinner of waffles means a night off for me. Score!

(More below the fold…)