by Heather Harris Brady
This was the official “last day of school” breakfast in our house this morning. I know. Unhinged.
Sorry about the photo, this how things look to me early in the morning. Bleak.
Years ago, after a new house, new school, and lots of changes it seemed like we needed some way to celebrate getting through the year. So I made the kids a breakfast that included – gasp! ice cream. As anyone with kids knows, if you do something and it’s a hit, you are doomed like Prometheus to repeat it for all eternity or whenever they move out – whichever comes first.
Longtime readers, knowing my penchant for
doing things the hard way non-processed foods, will be shocked to see a box of cake mix in the recipe. However, I am even less of a morning person than I am a non-processed foods person, and like the Titanic meeting the iceberg, something had to give. Especially since I was up extra early for work yesterday.
I’ve varied it over the years but the ice cream has always been there in a starring role, as a way to go completely off the rails and fling oneself headlong into the hedonism of summer vacation.
You could separate these into sections and serve them with mocha ice cream for a more grownup but still fun dessert.
Chocolate Waffles, Makes six large waffles
- One box chocolate cake mix
- Two eggs
- 1/3 c. olive oil
- 1/2 c. water
- 1/3 c. pureed pears or applesauce
- Ice cream of your choice
- Fresh fruit
Heat up the waffle iron and stir together the first five ingredients.
Drop about 1/2 cup of batter onto the waffle iron and bake until slightly crisp. (These will crisp up a bit more as they cool.)
Top with ice cream and fruit. Serve immediately.
One year ago: Rhubarb Streusel Pie