Pumpkin Waffles

I have been so busy with work I haven’t been able to get into the kitchen this last week, it’s killing me! I had today off and have been wanting to try out a pumpkin waffle recipe and thought that would be perfect for breakfast today. I’m not a big fan of belgium waffles, so I used a traditional waffle iron and they turned out really soft, moist and delicious. This recipe can be used with a belgium waffle iron as well, so just use whatever you have on hand. I think you could even make pumpkin pancakes with this batter, the ingredients are pretty similar to pancake batter, maybe I will give that a try next time.
I was going to make a cinnamon flavored whipped cream for the topping, but was too lazy, so I melted some butter over the top and drizzed them with a little honey, perfection!

Pumpkin Waffles

2 ½ Cups Flour
1/3 Cup Dark Brown Sugar
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Ground Cloves
4 Eggs
1 Cup Milk
1 Cup Buttermilk
1 15 Ounce Can Pumpkin
6 Tablespoons Butter, melted

In a large bowl mix together all the dry ingredients with a whisk, set aside. In a second large bowl whisk together all the remaining ingredients until well combined. Slowly add the dry ingredients, whisking until completely incorporated.
Pre-heat your oven to 250 degrees (to keep waffles warm while you make them)
Pour the appropriate amount of batter into your greased and pre-heated waffle iron and cook according to the manufactures directions, place waffle in oven to keep warm, and repeat until all batter is used.
Serve with warm maple syrup, or honey.

Chicken and Waffles with Poached Eggs

The Wednesday Brunch Gang...Wendy, Misty and Jen

The Heart Attack Waffle

My roommate Wendy came up with the idea to have Wednesday brunch, since we both had that day off this week, and it was so much fun. Our friends Misty and Jen came over and we totally pigged out. I almost called this post “heart attack brunch” because of what I served. Jen had mentioned savory waffles and that sounded perfect which is where the inspiration for brunch came from. We had waffles with fried chicken & gravy, bacon, poached eggs topped with hollandaise sauce. Wow, if I ate like this every day I would weigh about 400 pounds! It seems like a strange combination of ingredients to top a waffle with, but it was absolutely delicious. We also had lots of mimosas and ended the day by going to a matinee where we watched the Spiderwick Chronicles, which was very cute. Needles to say as with most days that start off with champagne, I was in bed by 8:30!

Chicken and Waffles with Poached Eggs

I don’t really know how to write up this recipe as there are so many different ingredients involved, I hope this will be the easiest…I made my Fried Chicken & Gravy recipe but cut the chicken into thin strips, then made waffles from a waffle mix, just follow the instructions on the box, and fried up some bacon. I have included the recipe for Hollandaise Sauce and Poached Eggs below.

Hollandaise Sauce
½ Cup Butter, at room temperature cut up into tablespoon-sized pieces
4 Egg Yolks, beated
1 Tablespoon Water
Juice of 1 Lemon
Dash Salt

In a double boiler combine all ingredients except for the butter. Add a piece of butter and cook while constantly whisking until butter melts, continue adding one tablespoon of butter at a time and whisk until melted, then continue whisking until thickened, about 3 minutes more. If sauce turns out too thick, just add a tablespoon or two of hot water.

Poached Eggs
Fill a skilled up with a few inches of water and bring to a boil. Turn heat down until water is just simmering, and then spray with a non-stick cooking spray. Crack eggs into a small dish or measuring cup and pour egg into the water very gently while keeping the dish as close to the water surface as possible. Add additional eggs, but do not over-crowd the pan. When egg whites are cooked remove the egg from the water very carefully with a slotted spoon, serve immediately.