Pumpkin Waffles (or Pancakes) with Pecan Praline Drizzle

Growing up we ate breakfast for dinner, every Christmas Eve.  We haven't had the traditional 'breaker' (that would be a breakfast/dinner mash up) for many, many years, but when we decided we were staying put in Colorado this Christmas (thankfully my mom and her main squeeze, Joe, were able to fly out and join us) I decided I was bringing breakfast back to the Christmas Eve dinner table!

The inspiration for these waffles started with pumpkin pancakes I whipped up when a friend visited last year...she visited again this fall and requested the pancakes.  It took a little time to remember what I had made (and I was certain to grab pen & paper to write it down...now I won't have to think when she is back this winter to ski, and requests pumpkin pancakes!).  These little beauties are so easy and tasty.

 Waffles (or pancakes)

• 2 cups boxed waffle/pancake mix (just add water style)
• 1/2 cup pumpkin puree
• 1 cup water
• 1/8 tsp of grated nutmeg
• 1 tsp ground cinnamon
• 1 T. light brown sugar

 

Batter mixed, use a scoop for pancakes, to regulate

the size.  For waffles, I just use one of the measuring cups 

I have sitting out (1/2 cup works best for my waffle iron).

Start with a hot waffle iron (or the batter will stick) and 

they will cook up golden brown.

If you are making pancakes, start with a hot buttered 

griddle, over medium heat.

When I pull them out of the waffle iron, I put them 

on a cooling rack, so they don't get soggy.  

Same goes for the pancakes.

If you are making a great quantity of waffles or

pancakes, you can keep them warm in a preheated

oven at 170 degrees.  Just don't leave them in there

too long, or they will dry out. 

The best way to use leftover pancakes and waffles is to 

pop them in the toaster.  So, if you have time, make a

double batch and pop the extras in the fridge or freezer 

for a quick and easy, on hand breakfast option!

Pecan Praline Drizzle

• 4 T. butter
• 1/2 cup pure maple syrup
• 2 T. light brown sugar
• 1/2 cup chopped, lightly toasted pecans (toast on a sheet pan, or in a dry saute pan, just watch carefully, as they go from lightly toasted, to burned in a second)
• 1/8 tsp sea salt

 Bring the butter, syrup, sugar to a boil and reduce to

a simmer for 4 minutes.  then add the lightly toasted

pecans and sea salt.  Stir well and remove from heat.

The sauce will thicken as it sits.  

Store any leftover sauce in the fridge, covered.  

When you want to use it next, just heat it in a

sauce pan or in the microwave until the sugar crystals

that will form, when chilled, break down.

Last minute I decided to whip up some cream for the waffles
(who doesn't have extra heavy whipping cream on hand, at the holidays??? )

In a stainless steel bowl I combined 1 cup (very cold) heavy whipping cream (seriously on the cold...if it has been sitting out for a bit while you are prepping other things, pop it in the freeze for 10 minutes) and 2 T confectioner's sugar and 1/2 tsp pure vanilla extract.  I used an electric hand mixer and beat until soft peaks formed. (sorry, no pics...it was last minute, but whipping cream is as easy as velcroing shoes!)

I think everyone was thankful I brought breakfast 

back to the Christmas Eve dinner table!

Just a Tease: Brownies with Chocolate Mousse and Raspberry Coulis

Well, I have tried my hardest to be a blogger in this crazy transition, and continue to fail epically.  I don't know why it took someone at our condo pool telling me that, 'most people go crazy doing one of the 4 things you and your family are doing right now...', She was right, I need to give myself a little credit that I still haven't pulled out any of my hair (well, other than that one pesky gray hair I yanked last week) and I haven't jumped from our 11th story balcony...moving to a different state, Zac starting a new job, searching for a home (with a budget that has doubled in the last month...vomit) and a pregnancy all in one swoop is really intense. 

Ugh (there I said it for the 301st time today)...but once again, all good stuff (other than the house search).

On a much happier note, I finally downloaded pictures off the camera, and will have many a gems to share in the near future.  Today, I will tease you all with a few of the pictures of my favorite dessert to whip up.  I do promise to make this, step by step, ASAP (omg, why didn't I add the idea of high altitude baking to my list of stressers???), but until then, please drool on: 

All packed up and off to friend's for one last hurrah

before we left Oklahoma. 

Die over the little milk jar I picked up at a thrift

store.  The perfect size to pack up the coulis in.

Dark Chocolate Brownies, Dark Chocolate Mousse,

Vanilla Bean Whipped Cream with a Raspberry

on top.  Raspberry Coulis on the side. 

Banana Cream Pudding

My friend's son turned one last month and I wanted to bring a tasty little treat to the party.  I decided I would whip up little cups of banana cream, only because I could crush cookies on top, to look like sand.  Since they were having a seafood boil for the party, 'sand' felt like a good fit.  Turned out that I had a luncheon the same day, so I pulled out a few to take to lunch, and just served them up the old fashioned way, wafer cookie on top! 

I do not like pudding, so this was a strange pick for me...but everyone who tried the dessert said it was delish (and quite cute, if I do say so myself) so I figured it was worthy of a share.

In a medium saucepan combine:

small box of vanilla cook & serve pudding

1 & 3/4 cup milk (stir until powder is dissolved)

then add:

1/4 cup sour cream

1/2 tsp pure vanilla (I use vanilla bean paste)

Side note: I added the sour cream to kill a bit of the sweet,

since there will be the addition of ripe bananas and whipped cream.

Transfer to a dish and cover with plastic wrap (work

to get the plastic wrap touching the pudding and secure it tightly, 

pop in the refrigerator to cool completely (I made the night before, and

let it chill overnight) before continuing on.   The tight plastic wrap will help

you avoid the 'cafeteria pudding skin' we all remember from childhood

(and the reason, I assume, that I am not a fan of pudding!).

Next gather up:

1 & 1/2 cups Heavy Whipping Cream (very cold)

3 T. Confectioner's Sugar

1 tsp. Pure Vanilla Extract (again, I use paste...obsessed!)

Place in a stainless or glass bowl and whip with an electric hand

mixer, or in a stand mixer, until medium-stiff peaks form. 

Chilled pudding, whipped cream, ripe bananas and

vanilla wafer cookies, all ready to do their thing. 

Chop up 2-3 medium size, ripe bananas and fold into

the chilled pudding.

Fold in a little over half of the whipped cream into the

pudding/banana mixture. Reserve the remaining 

whipped cream for topping. 

In individual cups (I used 5 oz cups) or in a large trifle bowl,
if you wish, start layering the dessert. 

This is how I put it together:

scoop of pudding/whipped cream banana 'mousse'

top with vanilla wafers (I chopped each cookie in half,

and put 3 cookie halves in each cup), then topped with

a few ripe banana slices and topped with one more scoop

of the pudding mixture. 

After all the cups are built, dollop each one with a

spoonful of whipped cream. 

Use a food processor or a rolling pin (make sure to

leave a small air hole in the plastic bag you are rolling over,

to prevent a cookie crumb explostion) to make the 'sand'

topping.

Cookie 'sand'.

All ready to gobble up...just need some umbrellas to

fancy pants (or tacky them up...if you will) them up a bit.

The perfect addition to a backyard seafood boil party!

Like I said, I pulled a few aside for a luncheon that

same day...just served them up old school with

the wafer on top. 

I doubled this recipe, which yielded 35 desserts, served in 5 oz plastic

cups that I purchased that the party supply store.