Double Chocolate Waffles

These double chocolate waffles have a bit of melted dark chocolate in every bite. Have them as a snack or dessert, or spread them with peanut butter for a sweet breakfast treat!

Double Chocolate Waffles

I’m pretty proud of how my “stock the freezer before baby’s arrival” efforts are going. I’ll do a full update on everything I prepped in advance later, but so far we have lots of dinners ranging from butternut squash and pork lasagna to carnitas taquitos to chicken pot pie. We have a few snack-y items like raisin nut granola, and then a ton of waffles. Seriously, I can’t stop making waffles.  It feels like I should view that as a problem, because who seriously needs seven gallon bags of waffles in their freezer? At the same time, I just keep telling myself that we can have them for breakfast, dinner (we love breakfast-for-dinner!) and snacks, so the quantity isn’t a problem.  We’ll see how this pans out.

So far, I’ve frozen two batches of plain waffles, one of orange yogurt waffles and two of these double chocolate waffles. I know they sound more like dessert waffles, but if you spread them with some peanut butter for some protein and healthy fats, they can work for breakfast, too!

I made these for my first post as a Handle the Heat contributor. I’m so excited to be writing for Tessa on a monthly basis! Head on over to Handle the Heat to check out my double chocolate waffles recipe!

Here’s how to freeze waffles for later!

Pumpkin Bread for Your Thanksgiving Leftovers


These pumpkin bread rolls are both fluffy and nutritious, thanks to the pumpkin puree and whole wheat flour in the dough. Serve them at Thanksgiving dinner, or use them to create stellar Thanksgiving leftover sandwiches.

Pumpkin Bread for Turkey Sandwiches // savvyeat.com

Because I’m not hosting Thanksgiving this year, I’ve issued myself two challenges. First is to find some great holiday dishes that I can cook in advance and contribute to the dinner, like tea-poached pears, Mexican hot chocolate roasted pecans and ginger-glazed carrots. The second challenge is to come up with unique ways to use Thanksgiving leftovers – that way, I can still cook some of my Turkey Day favorites to experiment with over the next two weeks!

Of course, when I thought of using Thanksgiving leftovers, turkey sandwiches were one of the first thing that came to mind. But these aren’t just any turkey sandwiches. For one, I made up two different flavored mayonnaises to spread on the turkey: a pepper jelly-mayo combo (1 part pepper jelly to 2 1/2 parts mayo), and a creamy cranberry spread that uses up some cranberry relish leftovers (1 part cranberry relish to 2 parts mayo). Plus, these sliders aren’t being made with regular bread rolls – instead, I’m using a homemade pumpkin bread.

I’m loving this pumpkin bread – the rolls are packed with pumpkin puree and whole wheat flour, so they have a lot more nutritional value than the standard bread rolls. At the same time, they are still light and fluffy, like all dinner rolls should be.

Pumpkin Bread Rolls // savvyeat.com

I used a combination of two Bob’s Red Mill flours for the bread: their Organic Whole Wheat and their Organic Unbleached All-Purpose, both of which are made from hard red wheat. The whole wheat flour adds a lot of nutritious vitamins and protein, but I prefer not to use it on its own in baking – it makes the final product too heavy and dense. That’s where the all-purpose flour comes in: it adds some lightness to the dough and makes for a fluffier bread. A combination of the two flours is perfect – it makes a nutritious bread that is still tasty and airy. For this bread, I used one part whole wheat flour to two parts all-purpose flour.

I spread each pumpkin bread roll with one of the flavored mayonnaises, and piled them with sliced turkey, Swiss chess and mixed greens. I think I have a new favorite turkey sandwich!

Pumpkin Bread Rolls

Prep Time: 2 hours, 15 minutes

Cook Time: 20 minutes

Yield: 9 rolls

Pumpkin Bread Rolls

These pumpkin bread rolls are perfect for Thanksgiving leftover sliders. If you want to have enough bread to both serve at Thanksgiving dinner and to use with leftovers, consider doubling the recipe and baking two pans of rolls!

Ingredients

  • 1 tablespoon active dry yeast
  • 1/4 cup warm water
  • 1/3 cup milk
  • 1 egg
  • 3/4 cups pumpkin puree
  • 1 tablespoon unsalted butter, melted, plus more for brushing
  • 2 cups Bob's Red Mill Organic All-Purpose Flour (you may need a little more)
  • 1 cup Bob's Red Mill Organic Whole Wheat Flour
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves

Instructions

  1. Stir all ingredients together in a large mixing bowl or the bowl of a stand mixer. Allow to rest undisturbed for 10 minutes.
  2. Knead either by hand or with the stand mixer until the dough comes together in a smooth ball. If the dough seems sticky and can't be easily handled, add 1 more tablespoon of all-purpose flour and work it into the dough. Continue adding flour, one tablespoon at a time, until the dough is smooth and soft.
  3. Cover the dough and place the bowl in a warm place until the dough is doubled in size, about 1 hour.
  4. Punch down the dough, and turn it out onto a floured surface.
  5. Divide the dough into 9 equally-sized pieces and nestle them into a greased 8" round or square baking pan.
  6. Cover and allow to rise for 45 minutes to an hour. If you're prepping the dough in advance, you can refrigerate the rolls at this point, and allow them to come to room temperature before baking.
  7. Preheat the oven to 350°F. Brush the tops of the rolls with melted butter, and bake for 20 minutes, or until golden. The bread should sound hollow when tapped, and the crust should be golden-brown.

Make Ahead and Storage

Have leftovers? Here's how to store bread leftovers.

http://www.savvyeat.com/pumpkin-bread/

Want to try some Bob’s Red Mill flours for yourself? Click here to download a $1 off coupon for any Bob’s Red Mill product!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.