Almond Mocha Waffle Bowls

I love gadgets. No, it has nothing to do with me being Asian because there is no Hello Kitty on any of them...

I'm talking about kitchen gadgets. I once paid $20 for an ice cream scoop, and when my bf asked me what is so special about it, I went on for a good 2 minutes about the shine, another 2 minutes about the rubber grip, almost 3 minutes on the curves, and then about 1 whole minute on the way the "tongue" pushes down.

I could have continued for a long time but the blank look on his face made me stop.

...*sigh*...

So, today, the waffle (cone) machine came out to play. I've always had a love & hate relationship when it comes to rolling a waffle into a cone. Why? Because after it's baked, you have FOUR seconds to roll it around the cone thingy to take shape. It's burning hot and of course, I have no gloves. After the 4 seconds, it begins to harden and will crack if you try to bend it...

So, I made the bowl version as well.

Almond Mocha Waffles
(adapted from the recipe on the box of my Rival Waffle Maker)

• 3 eggs
• 3/4 cup sugar
• 1/2 cup butter, melted & cooled
• 1 tsp almond extract
  
• 1 cup flour
• 1 tsp baking powder
• 1/4 cup ground almond
• 1/4 cup unsweetened cocoa powder
• 2 tsp instant coffee granule

Beat eggs and add sugar slowly until well incorporated. Add butter & extract.
Mix the rest of the ingredients together in a bowl, sift if needed. Then blend into egg mixture until smooth.
Bake as directed then roll into cones with utensil provided.

To make the waffle bowls:
You will need 2 bowls, same size. Turn 1 bowl upside down and drape the just-baked waffle over the bottom. Immediately stack the other one on top, also upside down, to shape it. Let sit for about 30 seconds. Remove and cool completely.

They taste soooo good!!! With or without the ice cream, as a bowl or a cone, whole or broken, I accept them unconditionally.