Thursday, October 13, 2011

Pumpkin Belgian Waffles

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My family is a lot like the Cullens. And no, I'm not talking about the vampires in Twilight.




Okay, I actually am.



But seriously. We're mysterious. We sparkle in the sun. We're unbelievably good looking. We randomly go out and play baseball together.

Okay, just kidding about the first few things, but our whole family really does play baseball in our field sometimes. Especially lately. Probably because our team, the Detroit Tigers, is in the running for the World Series. And we're all getting PUMPED. And you thought I was scared of flying balls.

Well, I still am. I'm just making an exception. 


So anywho, here are some waffles to express our patriotism towards the Detroit Tigers.

Okay, not really. I didn't even relate their orangeness to the tigers until just now. If I was really going to show team spirit I would have put blueberries on top so it would be blue and orange. But that would be weird, so... you can just think of these waffles as a regular old breakfast.



So, let's get down to business. Waffles. The egg whites make them super fluffy. The pumpkin makes them even fluffier. And delicious. The cinnamon spiced whipped cream and sweet, crunchy nuts are will warm your soul with cozy goodness as you gaze upon the frosty fall morning from your kitchen window. So um... just make them.

 

And p.s. use real maple syrup. Please. For the sake of all that is delicious, do not use Mrs. Butterworth's. There is nothing butter worthy about it (hardy har har snortalort. I'm so funny).



This recipe makes about 9 big waffles. You'll probably want to half it, but I like to make enough so that I can freeze some for breakfasts to come. Much better than Eggo waffles.

Pumpkin Belgian Waffles

4 eggs, separated
1 1/2 cups pumpkin puree
1/2 cup oil
1 cup milk
1 teaspoon vanilla
3 1/2 cups flour
1 cup sugar
6 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
A pinch of cream of tartar (for beating the egg whites)

Stir together the egg yolks, pumpkin, oil, milk, and vanilla.
In a separate bowl combine the flour, sugar, baking powder, salt, and spices. Add the flour mixture to the pumpkin mixture and stir just until combined. It will be slightly lumpy.
Beat the egg whites with cream of tartar until stiff peaks form. Fold in to the batter. Do not overmix. Bake in waffle iron according to directions.

Top with butter, maple syrup, whipped cream with a little bit of cinnamon whipped in, and some chopped pecans.

To make candied pecans, just mix about half a cup in a small pan on the stove with about 1/4 cup of brown sugar and a couple teaspoons of butter. Cook on medium heat stirring occasionally until sugar is completely melted and cool on a greased sheet of parchment paper.


Now if you'll excuse me, I better go get me some peanuts and apple jack or something cause as I type, the Tigers are making home runs like there's no maƱana.
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