First, pumpkin waffles, which I'd eaten before, but never made myself. My friend Laura found the recipe online and made them for brunch back in November, and honestly, I've been thinking about them ever since. Joe got me a waffle maker for Christmas, so I was ready to go. I got the recipe for the banana topping from Cook This Not That. It's meant to go on french toast, but I figured it would be good over waffles too. In the future I think I'd make it with plain waffles and eat the pumpkin waffles with just butter and syrup. The waffles and topping are both so delicious either one would be great without the other. I'm in the 8th full week of the year and have already tried 10 new recipes - awesome!
Pumpkin Waffles
1/4 cup light brown sugar
3 tablespoons cornstarch
1 and 1/4 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 and 3/4 teaspoons cinnamon
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 large eggs
1 cup whole milk
1 cup canned solid-pack pumpkin
4 tablespoons unsalted butter, melted and warm
Lightly oil the waffle iron with vegetable oil and set it to the desired temperature. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients and whisk to blend. Separate eggs, yolks go in a medium sized bowl and whites get set aside in a smaller bowl. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside. Whip the egg whites with a hand mixer on high until stiff peaks form, about 1 and 1/2 to 2 minutes. Set aside. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine. Add the pumpkin mixture to the dry ingredients and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious. Once the waffle iron is heated, you’re ready to pour the batter! Makes 4 full size waffles.
Banana Topping
2 tablespoons unsalted butter
2 tablespoons bourbon (or cognac... that's what I used because that's what Marin brought)
1/4 cup brown sugar
1/4 cup crushed walnuts
2 ripe but still firm bananas, sliced into coins
1/4 cup 2% milk
Heat the butter in a medium nonstick pan over medium heat. Add bourbon and brown sugar and stir to dissolve. Cook for 1 to 2 minutes until bubbly. Add walnuts and cook for an additional 2 minutes. Add bananas and heat through. Stir in milk and keep warm until serving. Makes enough for 3 people.
New ingredient: corn starch (I tried to buy bourbon, but they didn't have it at the grocery store, so Marin supplied the cognac instead)
New skill: whipping egg whites! fun stuff
2 tablespoons bourbon (or cognac... that's what I used because that's what Marin brought)
1/4 cup brown sugar
1/4 cup crushed walnuts
2 ripe but still firm bananas, sliced into coins
1/4 cup 2% milk
Heat the butter in a medium nonstick pan over medium heat. Add bourbon and brown sugar and stir to dissolve. Cook for 1 to 2 minutes until bubbly. Add walnuts and cook for an additional 2 minutes. Add bananas and heat through. Stir in milk and keep warm until serving. Makes enough for 3 people.
New ingredient: corn starch (I tried to buy bourbon, but they didn't have it at the grocery store, so Marin supplied the cognac instead)
New skill: whipping egg whites! fun stuff
I think you should make bagels. It's one of those few-hours projects for a rainy day. Get some fresh sesame seeds to sprinkle on them before you bake them. Or add some nutmeg, cinnamon, and pumpkin puree then eat with cream cheese and brown sugar/cinnamon. Yum!
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