Happy December!

Yay, it’s December! Snow on the ground…horrible inversion in the air…and delicious smells emanating from my kitchen. Like these gorgeous things, this morning! I was inspired by some truly incredible pumpkin waffles I’d eaten at the Tin Roof Grill‘s Sunday brunch last weekend. And conveniently, I happened to have some pumpkin puree just languishing away in the pantry. Okay, it wasn’t languishing. I’d bought it because I like all things pumpkin when it’s cold outside.


Anyway, I don’t often post recipes here, but since this is one of those rare moments where something that I thought, “What the hell, let’s wing it!” worked out pretty well, I figured I’d go for it today. I’m not really much for measuring in the kitchen, but since consistency is important for waffle batter, I took a pancake recipe and tweaked it a bit. Okay, a lot. But I used the same amount of flour that the pancake recipe called for, which ought to count for something. Anyway, here it is!

Pumpkin Spice Waffles
3 eggs
1.5 c pumpkin puree
.5 c Greek yogurt
1 c milk
2 c flour
1 tbsp baking powder

In a large bowl, whisk together the eggs, pumpkin puree, yogurt, and milk. Don’t be like me and whisk so hard that you spill it over the edges of the bowl, though. That’s a bummer.

Add in the flour, baking powder, and spices (all to taste – I just kind of dumped them in the bowl, heavy on the cinnamon as usual!). Stir with a wooden spoon until the batter is lump-free.

Stick dollops of the batter onto a smoking hot waffle iron, and waffle the hell outta them. Enjoy!

Love, peace, and waffles for all of humankind,

P.S. I topped my waffles with homemade whipped cream, which is ten times yummier than the storebought kind, and some hot spiced apple compote. To make the compote, just chop up some apples (I always leave the skin on, because I’m lazy, and I like it better that way). Then melt a bunch o’ butter in a frying pan until it’s all bubbly and gorgeous. Throw in the apples, and some cinnamon and ginger. Maybe a little spoonful of brown sugar, too. Let it get all caramelly and beautiful, and stir it occasionally so the apples don’t burn. This magical concoction is also a wonderful dessert, served over vanilla bean ice cream.

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