Tuesday, November 22, 2011

Pumpkin Waffles

I've been making a lot of pumpkin things lately, the natural consequence being that I have had a tupperware packed with pumpkin pretty much consistently since mid October. No, no, it hasn't been sitting there since October. I've been using and replenishing. I really think that someone should tell the pumpkin packing companies that we don't need 15 oz of pumpkin, we need a nice even 16. And the huge cans? Aside from making 2 pumpkin pies, what recipe have you ever used that actually required the whole over-sized can? 29 ounces? Really?! Most recipes require one to two cups of pumpkin, which means that I'm constantly using up the half in the fridge only to replace it with 1 1/2 more. It's a vicious cycle.

So in an attempt to use up what I have before I leave for Thanksgiving (did I mention that I'm going to Indiana to visit my dearest friend A...and I cannot wait!), we had these lovely waffles for breakfast yesterday. And they were awesome because, let's be honest, eating these waffles was like eating dessert for breakfast. Think of them as pumpkin pie in breakfast form (although, just for the record, I do think it's perfectly acceptable, even encouraged, to eat leftover pumpkin pie for breakfast).  And just like pumpkin pie, they're even better with a hearty dollop of whipped cream on top.

And finally, because we want you to have the most delicious Thanksgiving, here are a few of our favorites recipes to complete your perfect meal.

Our holiday feast, where you will find recipes for turkey, several sides, and apple pie
Butternut squash and apple soup a great starter to hold you over if you're planning a late Thanksgiving dinner (my grandma likes a prompt 12:30, so there's no time to mess around with appetizers)
Spiced roasted squash acorn and butternut squash in one sweet and well spiced side
Cran-apple torte one of my family favorites and great for those who may not prefer pumpkin pie

Have leftover turkey? Try our turkey and artichoke stuffed shells or the turkey apple cranberry bake.

We wish you a happy, healthy, and thankful day!

Pumpkin Waffles
Recipe by Kelly
Pictures by Kelly

2 cups flour
1/4 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1 cup pumpkin
4 eggs, yolks and whites separated
1/4 cup butter, melted
1 2/3 cup milk

maple syrup and/or whipped cream, for topping
  1. Preheat oven to 250 degrees F. In a large bowl, sift together the flour, sugar, powder, soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate bowl, whisk egg yolks, pumpkin, butter, and milk. Add dry ingredients and whisk just until smooth.
  2. In a small bowl, whisk egg whites until they form soft peaks. Gently fold egg whites into the batter and stir just until combined. 
  3. Brush waffle iron with oil or lightly coat with cooking spray. Pour batter into iron (this will vary depending on the size of your iron) and cook according to your waffle iron's instructions.
  4. Place waffles in oven until ready to eat. Repeat the process and serve with maple syrup and/or whipped cream.


amy said...

I second the extra pumpkin lament, though that refilling Tupperware has its advantages. It inspires much happy creating! Have a blast in Indiana. According to Facebook, you've got 9 desserts coming atcha. You people know how to party!

Kristi said...

yum. they sound divine.

Melanie said...

I tried these this morning with whole wheat flour. They were good doused in syrup, but are they supposed to have sugar? It looks like there's some brown sugar in the photo, but there's none listed in the recipe. At any rate, I'll add a few tablespoons of sugar next time.

two little chefs said...

Oh, Melanie, I'm so sorry! I didn't proofread my post well enough- yes, there should be 1/4 cup brown sugar included in the recipe. I have added it on the recipe. Apologies!

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