Normally, thanksgiving is suppose to be spent with a bunch of crazy family members, being loud and obnoxious, and then passing out on the couch in a tryptophan coma, (or in my family's case, play a round or 2 of snow football). Sadly, I didn't get to do any of that this year, because I had to work on thanksgiving (hospitals don't close down for holidays). Last year, I was in charge of making all thanksgiving pies. This year, I didn't get to make any pies. sad day. But I did get to make these waffles! They are pumpkin chocolate chip waffles, with a maple caramel sauce. These waffle are deliciously pumpkin flavored, lightly spiced, and sweetened with the chocolate chips. The caramel sauce tops it all off. With a hint of maple syrup, it's warm, creamy and thick. and the best ever.
Pumpkin Chocolate Chip Waffles
adapted from www.the-girl-who-ate-everything.com
2 cups flour
2 Tablespoons baking powder
1 Tablespoon cinnamon
1 Tablespoon sugar
1/2 teaspoon nutmeg
1/4 teaspoon salt
4 eggs, separated
1 1/2 cup milk
1 cup pumpkin puree
3/4 cup butter, melted
1 Tablespoon vanilla
1/2 bag chocolate chips (I used mini chocolate chips)
Mix together all dry ingredients together in a large bowl (except for chocolate chips).
Separate the egg white and egg yolk into separate bowls. Beat the egg whites until they form peaks. set aside.
In the bowl with the egg yolks, add milk, pumpkin, melted butter and vanilla. Mix until combined. Slowly add the dry mixture, while mixing.
Gently fold in beaten egg whites. Spray waffle iron with cooking spray. Pour batter into waffle iron, and cook according to iron instructions. Makes about 8 waffles.
Maple Caramel Sauce
from Better Homes and Gardens
1/2 cup packed brown sugar
1 Tablespoon cornstarch
1/3 cup half and half
1/4 cup water
2 Tablespoons maple syrup
1 Tablespoons butter
1/2 teaspoon vanilla
In a small saucepan, stir together brown sugar and cornstarch. stir in half and half, water, maple syrup and butter. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. remove from heat. stir in vanilla. serve warm, over waffles.
1 Tablespoon sugar
1/2 teaspoon nutmeg
1/4 teaspoon salt
4 eggs, separated
1 1/2 cup milk
1 cup pumpkin puree
3/4 cup butter, melted
1 Tablespoon vanilla
1/2 bag chocolate chips (I used mini chocolate chips)
Mix together all dry ingredients together in a large bowl (except for chocolate chips).
Separate the egg white and egg yolk into separate bowls. Beat the egg whites until they form peaks. set aside.
In the bowl with the egg yolks, add milk, pumpkin, melted butter and vanilla. Mix until combined. Slowly add the dry mixture, while mixing.
Gently fold in beaten egg whites. Spray waffle iron with cooking spray. Pour batter into waffle iron, and cook according to iron instructions. Makes about 8 waffles.
Maple Caramel Sauce
from Better Homes and Gardens
1/2 cup packed brown sugar
1 Tablespoon cornstarch
1/3 cup half and half
1/4 cup water
2 Tablespoons maple syrup
1 Tablespoons butter
1/2 teaspoon vanilla
In a small saucepan, stir together brown sugar and cornstarch. stir in half and half, water, maple syrup and butter. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. remove from heat. stir in vanilla. serve warm, over waffles.
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