If Pumpkin was November’s favorite flavor, then I think Gingerbread just may be December’s favorite flavor. I’ve already made gingerbread cookies twice – once I made Gingerbread Men, and last weekend I made Gingerbread Stars. Oh, and don’t forget the Gingerbread Martini that I had a couple weeks ago with my steak.
This fall I’ve had fun trying several new recipes and foods involving pumpkin, including:
- Pumpkin Cheesecake Bars
- Pumpkin Pancakes
- Pumpkin Cheesecake Ice Cream
- Pumpkin Manicotti <—yum!
- Pumpkin Chocolate Biscotti
- Pumpkin Chocolate Chip Muffins
Last night for dinner I made a dish incorporating two of my favorite flavors of the season: Pumpkin and Gingerbread!
Gingerbread Waffles for Dinner
Using Rachael Ray’s recipe, I whipped up a big batch of waffle batter. Looking back, it would have made more sense to cut the recipe in half for just the two of us. But that’s okay – I ended up freezing half the waffles I made, so they will make a tasty quick breakfast one day!
This recipe calls for your typical flour, baking powder, salt, eggs, butter, and milk, but also invites a few more interesting players into the game, such as:
- cinnamon, nutmeg, ground ginger
- canned pumpkin
- brown sugar
This recipe made 14 of the square-size waffles – that’s a LOT of waffles, my friend.
Natch, this plate was doused in butter pecan maple syrup shortly after photographing. Delicious!
These waffles were rather dense and heavy, very soft (possibly because I was afraid to turn my waffle iron up very high though!). I really liked the flavors. The pumpkin flavor was rather mild, and I would have liked even more of the spices, I think! Definitely a fun, seasonal kick on traditional waffles! You can get the recipe HERE!
Currently listening to: How’s It Going to Be – Third Eye Blind.