Over-21 Pancakes or Waffles

serves 4
This irresistible, alcohol-laced dessert is deliciously festive and makes a great presentation for any dinner gathering. And what could be better than orange and chocolate?
Ingredients
• one recipe Bunnery Natural Foods Double Chocolate Pancake & Waffle Mix
• 4 sugar cubes
• ¼ cup brandy, cognac or amber rum
• 1 cup candied orange peels
• 1 cup (or to taste) orange sauce

Directions
Place the sugar cubes in the brandy or rum and set aside. Prepare a recipe of Bunnery Natural Foods Double Chocolate Pancake & Waffle Mix to make 4 waffles or pancakes and divide among 4 heated plates. Scatter ¼ cup of candied orange peel over each and drizzle with warm orange sauce. Place one brandy-soaked sugar cube in the center of each waffle and ignite with a long kitchen match. Serve immediately, while still flaming.

Candied Orange Peel
(adapted from Food Network Kitchens)
makes about 2 cups peel
You can skip this process entirely if you prefer to buy commercially prepared candied orange peel, but the recipe isn’t difficult and you’ll have peels left over to coat with chocolate – or just eat by themselves.
Ingredients
• 6 large thick-skinned oranges
• 4½ cups sugar, plus extra for coating
• 1½ cups water

Directions
Slice the stem and blossom ends from the oranges and score the peels into quarters without cutting into the pulp. Remove the peel and white pith of the orange in sections and cut into ¼-inch wide strips. Set orange pulp aside for another use. Cover the peel with cold water in a large saucepan and bring to a boil over high heat. Pour off water and repeat. Remove the orange peels from the pan.
Dissolve the sugar with 1½ cups water in the pan and bring to a simmer. Cook for 8 to 9 minutes, or until the syrup reaches 230°F. Add the peels and reduce heat to simmer. Cook without stirring for roughly 45 minutes, until the peels turn translucent (swirl if necessary to evenly distribute the peels). Drain the peels the peels and roll in sugar. Dry for 4 to 5 hours on a rack and store under sugar. Reserve the syrup for another use.

Orange Sauce
• 1½ cups freshly squeezed orange juice
• 2 tablespoons sugar
• 2 teaspoons grated orange zest
• 2 tablespoons Grand Marnier
Bring the orange juice to a boil in a saucepan over high heat. Add the sugar and orange zest, reduce heat to simmer and cook until the sugar is dissolved and the liquid is slightly reduced, about 5 minutes. Remove from heat and add the Grand Marnier. Set aside and keep warm.