We used our favorite brownie batter in the @krupsusa waffle maker to make some delicious brownie waffles, YAS! Ingredients * 3/4 cup all-purpose flour * 2 tablespoons unsweetened cocoa powder * Fine salt * 4 ounces bittersweet or semisweet chocolate, chopped * 3 tablespoons unsalted butter, plus more for brushing waffle iron * 1/2 cup sugar * 2 large eggs, beaten * Vanilla ice cream, whipped cream, caramel sauce, sprinkles and maraschino cherries, for topping  * Vanilla ice cream, whipped cream, caramel sauce, sprinkles and maraschino cherries, for topping * Special equipment: Waffle iron (preferably Belgian style)
 * Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Sift together the flour, cocoa powder and 1/8 teaspoon salt in a small bowl; set aside.
 * Combine half the chocolate and the butter in a medium saucepan over medium heat, stirring until melted and smooth, about 5 minutes. Remove from the heat and let cool slightly. Stir in the sugar and eggs. Add the flour mixture and remaining chocolate and stir until just combined.
 * Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are cooked through and slightly crispy around the edges, 4 to 6 minutes. Keep the cooked waffles warm in a 200 degrees F oven or covered with foil on a plate while you make the remaining waffles.
 * Top each waffle with ice cream, whipped cream, caramel sauce, sprinkles and a cherry, if desired.
 Cook's Note The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.

Dessert pasta IS a thing! Now go share with YOUR FRIENDS!

The easiest meatball recipe you can make! We used @simeks Meatballs to make this easy appetizer for a crowd! Cheesy Skillet Meatballs are coated in marinara sauce, flavored with fresh basil, and covered in a blanket of Parmesan and Mozzarella cheese. You can serve them over pasta for a meal or serve them on garlic bread slices for a delicious appetizer. Since the meatballs are already fully cooked, it takes no time at all to make this dish. Just add some oil to a pan. I like using a cast iron skillet. Add the meatballs and heat them on each side for about a minute. Then  add a jar of marinara sauce and some fresh basil. Simmer until the meatballs are heated all the way through. Finally add some Parmesan cheese and Mozzarella cheese.

from @gigglescampfiregrill The filling tastes a little bit like a spicy corn chowder with bacon! Want something more authentic? Try this recipe below * 1 tablespoon Black Truffle Butter * 3 medium shiitake mushroom caps, finely chopped * 1 teaspoon grated fresh ginger root, divided use * 1 teaspoon minced garlic * 1 small tub (7 ounces) Duck Rillettes * ¼ cup finely chopped water chestnuts * ½ teaspoon Chinese five spice powder * 1 teaspoon finely chopped chives * ½ teaspoon toasted sesame oil * Freshly ground black pepper * 24 wonton wrappers * Water, for sealing * 1 container (7 ounces) Duck Fat, for frying * Neutral oil (such as peanut), for frying FOR THE DIPPING SAUCE * 1/4 cup seasoned rice vinegar * 4 teaspoons hoisin sauce * 2 teaspoons chili-garlic sauce Preparation * Melt truffle butter in a small skillet over medium-high heat. Add shiitake mushrooms, sauté until softened, about 3 minutes. Add ½ teaspoon grated ginger and the garlic. Sauté about 1 minute more. * To a medium mixing bowl add mushroom mix, duck rillettes, water chestnuts, five spice powder, chives, sesame oil, and a few grinds of pepper. Mix well to form a sticky filling. * Place damp paper towel over the stack of wonton wrappers while working and prepare a small fingerbowl of water for sealing. To wrap the wontons, lay a wrapper on your work surface and add 1/2 tablespoon of the filling in the middle of the wrapper. Dip your index finger into the water and trace it on the outer edges of the wonton wrapper. Fold one side over to form a triangle shape, pressing out any air pockets and sealing well. Pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. Set wonton on a plastic wrap lined plate and repeat process until all wontons are filled. (You can pre-assemble these ahead of time up to this point, if needed. Cover formed wontons with plastic wrap and refrigerate until ready to fry.) * Melt the duck fat in a large heavy-bottomed skillet or Dutch oven. Pour in enough peanut oil to fill the pan about 2.5 inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. Fry the wontons in batches, until golden and crisp, turning once. (Be careful not to over-brown, since the filling is fully-cooked, the wontons only need to be crispy and this process happens pretty fast.) Drain finished wontons on a paper towel. * While wontons are draining, whisk together rice vinegar, hoisin sauce, chili-garlic sauce, and remaining ginger. Place in a small bowl for dipping. * Serve wontons warm or at room temperature.

Who wouldn’t want to eat cake for breakfast? Make it this weekend! You won’t be disappointed! *we used #starfinefoods white wine vinegar to make some buttermilk! Best homemade pancake recipe!