Pumpkin Waffles with Cider-Honey Syrup

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The second part of my Thanksgiving Brunch feast that I made along with the Spiced Pumpkin Doughnuts. Both are must tries! This one is more unbelievable than words can describe. Please, please, please do give this one a try!!!

**Again, photos to be displayed later!! So sorry!!**


PUMPKIN WAFFLES WITH A CIDER-HONEY SYRUP

Totally snatched from Better Homes and Garden.

Makes: 16 (4-inch) waffles

Prep: 15 minutes
Cook: per waffle baker directions

Ingredients

• 2 cups whole wheat flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1-3/4 cups milk
• 1 cup canned pumpkin or mashed, cooked pumpkin
• 2 egg yolks
• 3 tablespoons butter, melted
• 1 teaspoon finely shredded orange peel (optional)
• 2 egg whites
• 1 recipe Cider-Honey Syrup -recipe is below- (BHG says this is optional, I am telling you it is NOT. Make it, it's awesome, you can send me a thank-you letter later.)

Directions

1. In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.

2. In a medium bowl, combine milk, pumpkin, egg yolks, butter, and, if desired, orange peel. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).

3. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.

4. Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.

5. Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Cider-Honey Syrup. Makes 16 (4-inch) waffles.

Cider-Honey Syrup: In a small saucepan, combine 1 cup apple cider or apple juice and 1 cup honey. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Serve warm. Cover and store any remaining syrup in the refrigerator for up to 1 week. Makes about 1 cup.

Nutrition Facts

• Servings Per Recipe 16 (4-inch) waffles
• Calories 235,
• Total Fat (g) 6,
• Saturated Fat (g) 3,
• Cholesterol (mg) 66,
• Sodium (mg) 436,
• Carbohydrate (g) 41,
• Fiber (g) 3,
• Protein (g) 7,
• Vitamin C (DV%) 2,
• Calcium (DV%) 20,
• Iron (DV%) 8,
• Percent Daily Values are based on a 2,000 calorie diet

Spiced Pumpkin Doughnuts

Pin It Now! My family has a tradition of a big brunch on each of the big holidays! It's absolutely fantastic. It usually consists of my mother slaving over the stove making a vast array of eggs, sausages, bacon, toast, waffles, and the list goes on.

Well I am happy to say that I contributed this year to the bountiful Thanksgiving Brunch Feast! I made Spiced Pumpkin Doughnuts, as well as Pumpkin Waffles with a Cider-Honey Syrup! Yummm...

A great feast with great recipes! Of course, my mom still made the delicious eggs and lox, bacon, and all the other amazing breakfast recipes.

My mom totally knocked my socks off with one thing she did with breakfast- she froze cranberry juice into ice cubes and served them in our orange juice. THIS IS UNBELIEVABLE!!! Such a little treat!!

****One thing to note RIGHT AWAY about this recipe before you begin, after you mix the ingredients for the doughnut batter, it must chill in the refrigerator for 3 HOURS. So make sure you have enough time to do this. I made them the night before Thanksgiving, to ensure I had enough time to make the doughnuts and waffles. ****

I had lots of help making these doughnuts from my sister, whose blog is www.kristihane.com. She and I switched off between monitoring the temperature of the oil and frying the doughnuts! Couldn't have done it without her!

SPICED PUMPKIN DOUGHNUTS
Adapted from Better Homes and Gardens, aka the Godsend for a wife-in-training

Makes: Makes about 12 doughnuts plus holes

Prep: 35 minutes
Chill: 3 hours
Cook: 2-1/2 minutes per batch

Ingredients:

• 2 tablespoons butter, softened
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/8 teaspoon freshly grated nutmeg or a Dash of ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup canned pumpkin
• 1/3 cup buttermilk
• 1 egg
• 1 egg yolk
• 1/2 teaspoon vanilla
• 2 cups all-purpose flour
• Vegetable oil for deep-fat frying
• Spiced Sugar (recipe below)

Directions:

1. In a large bowl, beat butter with an electric mixer on medium to high seed for 30 seconds. Add the 1/2 cup sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in pumpkin, buttermilk, egg, egg yolk and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill 3 hours.

2. On a lightly floured surface, roll dough to a 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary. (Don't worry about how flat they are, they expand once they are put into the hot oil)

3. Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 2-1/2 minutes or until golden, turning once. (IMPORTANT: Make sure the oil maintains 365 degrees... keep your eye on a thermometer, that you put inside of your pot). Using a slotted spoon, removed doughnuts from oil and drain on paper towels. Repeat with remaining doughnuts and doughnut holes.

4. Coat warm doughnuts in Spiced Sugar (recipe below). Serve warm or at room temperature. Makes about 12 doughnuts plus holes.

Spiced Sugar: In a small bowl, stir together 1/2 cup sugar, 2 teaspoons ground cinnamon, and 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg.

Holy Moly, People

Pin It Now! I cannot even begin to say how much I miss spending time in the kitchen. As always with construction, construction on the house has taken DOUBLE the time. The fiance and I have received the promise of everything wrapping up 2 weeks before Christmas. LET'S HOPE SO. I have a head full of ideas for recipes and zero time to try them out (since I'm living at my parents outside of the city and commuting into Philadelphia for work). Last night, the fiance and I completed our last Pre-Cana class before the wedding (which is 5 months and 10 days away, holy cow!). Very slowly, my life will hopefully be getting back to normal and I will be in my OWN kitchen soon. (What a luxury it truly is to have your OWN kitchen)

BUT all of this will be changing next week- as it is the BEST freakin' holiday-family-get-together time, if you ask me! THANKSGIVING!!!!! Why is this holiday so fantastic??? Well, it is socially acceptable to GORGE yourself on all of the best Autumn foods. I mean, c'mahn... No brainer here!

I have two great recipes that I will be undertaking for the great day of feasting: an old fashioned pumpkin-nutmeg doughnuts and pumpkin waffles paired with a cider-honey syrup - OH YES, this girl is excited!

So stay tuned, my friends, next week, I will be sharing two awesome recipes with you.. and have faith!!! I will be back soon enough to posting many recipes once I get into this darn house! :o)