I imagine your powdered-milk-and-cocoa concoction would be rather nice spread on waffles.
Oh, yes.
One thing I did for a brief time, years ago, was make a luscious desert out of unfrosted pop-tarts (I haven't seen the unfrosted ones in ages -- they're all coated with sugar now:
Toast !Unfrostested! strawberry, cherry, or raspberry pop-tarts. While they are still finger-burny hot, place them on a plate (use tongs, maybe, or hot mitts) and arrange a single layer of semi-sweet chocolate chips on top. Watch and wait in anticipation until the chips just start to get shiny. Then spread them into a smooth frosting over the top, and enjoy the rich lusciousness.
But really, though, my definition of "Impromptu confectionary" is what you do when you're craving waffles, and have none in the house -- winging some approximation with whatever you have on hand. ...I once made "chocolate truffles" that were edible, if not gourmet, out of an instant potato flakes base.
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Oh, yes.
One thing I did for a brief time, years ago, was make a luscious desert out of unfrosted pop-tarts (I haven't seen the unfrosted ones in ages -- they're all coated with sugar now:
Toast !Unfrostested! strawberry, cherry, or raspberry pop-tarts. While they are still finger-burny hot, place them on a plate (use tongs, maybe, or hot mitts) and arrange a single layer of semi-sweet chocolate chips on top. Watch and wait in anticipation until the chips just start to get shiny. Then spread them into a smooth frosting over the top, and enjoy the rich lusciousness.
But really, though, my definition of "Impromptu confectionary" is what you do when you're craving waffles, and have none in the house -- winging some approximation with whatever you have on hand. ...I once made "chocolate truffles" that were edible, if not gourmet, out of an instant potato flakes base.