What’s that old saying? “Necessity breeds brilliance”? Well, one day last week I had promised my kids that I would make them our favorite whole wheat waffles for breakfast. I checked the fridge for pure medium amber maple syrup (that’s the only variety we use for waffles and pancakes because it’s not as harsh as dark amber). GONE! I frantically checked the pantry. NONE! Well, just dark amber which we only use in recipes. My kids know the difference, too, so it wasn’t gonna fly with them. Frankly, I don’t blame them. I’m not a fan of dark amber syrup on my waffles either.
If you’re a parent you know that toddlers have steel-trap memory, so there was no getting out of my waffle promise.
So, I turned to my go-to cookbook for inspiration. I whipped up some homemade whipped cream and homemade chocolate sauce as our waffle toppings. It was a big hit!
Then one day, I had what I like to call a “lightbulb moment” and combined the two for a yummy fruit dip. I haven’t had a Wendy’s frosty for a really long time, but this dip tastes exactly how I remember it tasting.