Pumpkin Pie Waffles

So if you all aren't aware of my love for waffles see here and here.  These ones take the cake though, they are sooo good.  To be honest with you, I am not a pumpkin pie fan, I do like other pumpkin flavored treats, but not pie, so I was skeptical of these waffles, but these are fabulous!  The first time I made them, I think I may have eaten eight four, they were that good!  All my kids love them as well. I would like to tell you that they are good for you, which they are, but I don't want to ruin them for you, because they don't taste "good for you" at all.  They are heavenly!  We have a tradition at my house of eating these on Halloween before we head out trick or treating, but I usually make them Thanksgiving morning as well and several other times through out the year.

Pumpkin Pie Waffles

Adapted from: All Recipes

Yields: About 15 waffles

Time: 35 minutes

Print Recipe

1  C whole wheat flour

1/4 C wheat germ

1/3 C sugar

1 teaspoon ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 tablespoon baking powder

3/4 C milk

1/2 C pumpkin puree

2 tablespoons melted butter

2 tablespoons olive oil

1/2 C unsweetened applesauce

1 egg

1 egg white

Preheat your waffle iron.

Combine all the dry ingredients in a large bowl and whisk to combine, set aside

Beat together all the wet ingredients in another large bowl until well combined, stir the flour mixture into the wet mixture and stir just until combined, do not over mix.

Ladle the batter onto the preheated waffle iron.  Cook the waffles until golden and slightly crisp, about 5-8 minutes.  Note: These waffles take a little longer to cook than most other waffles.  Serve with whip cream and chopped pecans if desired.  Enjoy!

Egg & Cheese Waffle Sandwich

Here in Herriman, where I live, lots of kids have already started school!  Can you believe it?  Summer just got started and I feel bad for all the kids who are back in school.  Luckily my kids are on a traditional schedule and I still have a few more precious weeks of letting the kids sleep in and stay up late and no homework, but for you moms out there who's kids are already in school or for those of you lucky ones like me here is a great kid-friendly breakfast that you and they will love.  It is super easy and tasty and pretty healthy as well.  Plus, it feels them up for a day of learning or a day of swimming!

Egg & Cheese Waffle Sandwich
Adapted from: Incredible Egg
Time: 15 minutes
Yields: 4-8 servings
Print Recipe

8 frozen waffles, you can use store bought or I like to use homemade ones that were made previously and frozen for later use
4 eggs, beaten
4 slices of cheese of your choice my kids like american, I like cheddar

Pre-heat oven to 400.  Spray a baking sheet with cooking spray, place waffles on baking sheet.

Spoon egg over waffles, spreading to fill the cavities.

Bake until egg is set and waffles are crisp. 10-12 minutes.

Top four waffles with cheese and cover with the remaining waffles and press together.  Let stand for 1 minutes to allow the cheese to melt.  Cut in half and serve to those hungry kiddos.  For younger kids with smaller appetites a half of one of these should be plenty for them.

Briggs

Aiden

Gavin

And Annabelle, all enjoyed these!

Blender Wheat Waffles

I love breakfast foods. In fact once a week at my house we have breakfast for dinner. My favorite: Waffles.  I have always loved waffles ever since I was a kid.  There is something about the crunchy outside and the soft inside, topped with peanut butter (my fav) and syrup.  Oh, I do love waffles!  This recipe is made with whole wheat, a great way to use the wheat you have in your basement without using a grinder.  I usually make these on Sunday before we head to church, it keeps my kids full for the three hours we are at church, I don’t even have to pack snacks!

Blender Wheat Waffles

From: Back Pocket Creations

Yields: 10 waffles (I usual double the recipe and freeze the leftovers)

Print Recipe

1 C and 1 T whole-wheat kernels, uncooked

1 C Milk

2 Eggs

2 t baking powder

1 ½ t Salt

¼ C Oil

2 T Honey or sugar

Spray waffle iron with cooking spray. Preheat waffle iron.

Pour the wheat kernels into a blender (I use my Bosch blender, but any will do) 

Add milk and turn blender on high and blend until smooth. 

My blender does this in about 1 minute, but I have seen others that take up to 5 minutes.  Just keep an eye on it.  Add the rest of the ingredients and blend well.  Pour the batter straight from the blender on to the hot waffle iron.  

Serve. We like ours with peanut butter, bananas and maple syrup on top. YUM!

Strawberries & Cream Waffles & Strawberry Syrup

These are very similar to the muffins I posted on Tuesday, but in waffle form.  And if you don't know my love for waffles yet, you will.  They are probably my favorite food.  I could live on waffles!  I have at least a dozen recipes.  They will all be coming to a blog near you soon!  These strawberry ones are a little work, but for a special occasion, they are well worth it. I made them for myself on Mother's Day!  It was my sons birthday as well, so we had reason to have a good breakfast.  Just so he gets credit, my husband did offer to make these for me, but I didn't want him to mess it up! Also as a side note,  to make these a little easier, the cream cheese can be omitted and still taste really good!

Strawberries & Cream Waffles & Strawberry Syrup
Waffles From: Real Mom Kitchen
Syrup from: Our Best Bites
Yields: 16-20 waffles
Print Recipe


2 ½ c all purpose flour
1 tsp salt
4 tsp baking powder
3 Tbsp sugar
2 eggs
2 ½ cups whole milk
½ cup  oil
1 tsp vanilla extract
4 oz cream cheese, NOT softened
1 c chopped strawberries

1. In a large bowl, whisk together the  flour, salt, baking powder, and sugar.
2. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla.
3. Cut the cream cheese into slices and then cut each slice into little cubes of cream cheese.  Keep them all separated on a plate. Set aside.
4. Stir the wet ingredients into the dry ingredients until just combined. Let the batter rest for 2 minutes and then fold in the strawberries. Do not over beat.
5. Pour the batter into a preheated waffle iron. The amount of batter will depend on the size of your waffle iron.  Then drop a few cubes of the cream cheese into each waffle.  I put about 4-6 per waffle.  Bake until lightly browned.
6. Serve with strawberry syrup and sweetened whipped cream. I was able to get 20 waffles from this recipe in my waffle iron.

Strawberry Syrup
1 pint strawberries cut into small pieces
1/3 C sugar
1 tsp vanilla or almond extract


Place all ingredients into a medium sauce pan.  Cook over medium heat until it begins to bubble.  Then let simmer for five minutes stirring constantly.  Remove from heat and let cool until it is just warm, about 1/2 hour.  If mixture is too hot it will cause an explosion in your blender.  So let it cool!
Pour mixture into a blender and blend until desired consistency is reached.  Let chill or serve warm over strawberries and cream waffles.