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Monday, October 4, 2010

Fall treats

Ginger Pumpkin Waffles

1 1/4 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
2 teaspoon(s) ground ginger
1/2 teaspoon(s) cinnamon
1/4 cup(s) finely chopped crystallized ginger
2 large eggs
3/4 cup(s) buttermilk
1/2 cup(s) canned pumpkin puree
1/2 cup(s) sugar
3/4 teaspoon(s) vanilla extract
3 tablespoon(s) unsalted butter, melted and slightly cooled


-Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.
-Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix.
-Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200°F oven, if desired.
Photo and recipe by   
thank you!

I think of a cozier room to snuggle into with these homemade waffles and nibble while watching the fall colors display their glory

Cabinetry in this room was done in "Medallion's Rushmore"

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