Sunday, December 11, 2011

The Only Gingerbread Waffles

Gingerbread Waffles
My kids are coming home soon. Truly, I can’t wait. I am even washing the slipcovers in preparation. Yeah, call me crazy. Now if I could just stick the dogs in the washing machine, too. But no, just ain’t gonna happen. In spite of all my frantic cleaning of the house, which yes, I do realize they won’t even notice, I am still cooking and finding good things for you to make.

 Today I asked my husband to get out the waffle maker which is hidden above the dryer cabinet, to which he responded “Didn’t know we had one.” He then proceeded to bring me the George Foreman grill to which he also responded, “Didn’t know we had that either.” So after sorting out the small appliance stuff I got to work on these waffles. They are easy. No, you don’t have to whip the egg whites either. These are all made in one bowl and they are really good. Plus, they make your house smell good, which would seem really fitting in a clean house, which mine is not yet.

But back to the gingerbread waffles. They were a good way to start my cleaning on this wonderful Sunday. No, I didn’t linger reading the newspaper, but we did have the football game on all afternoon. It was especially loud so we could hear it through the whole house. And it was an incredible game-and this is coming from someone who really has never liked football much. But the Broncos are getting very, very interesting.

So we did have enough waffles left over from breakfast that we could have had them for dinner, too. But we didn’t. And I will save that recipe for another day.

Plopping the dough


Gingerbread Waffles

2c flour
1/2t salt
1t ginger
2t cinnamon
1/4t allspice
1 1/2t baking soda
1/2c brown sugar
1/2c butter melted
1 c sour cream
2 eggs
1/4c milk

Preheat your waffle iron. I have an Oster and it only takes a few minutes to heat. It makes 2 standard 4” waffles. This recipe makes about 12.

Golden Waffles
Sift together dry ingredients. Melt butter and stir in brown sugar. Add sour cream and eggs and milk. Stir in dry ingredients. Mixture should be thick. If it seems to thick add a little more milk.

Butter your waffle maker lightly. Use a ¼ c of waffle batter for each waffle. Just plop it on the top. Do not spread. Close it. Waffles take about 2 minutes to bake. Keep warm without stacking in a 300 degree oven.

I served my waffles straight up with butter and real maple syrup. They would also be good with sautéed bananas or cinnamon apples. You could also mix pecans into the batter and candied ginger. And if you want to have these for dessert they would be awesome topped with ice cream and caramel sauce. Oooh, maybe that’s what I’ll do with my leftovers.

Whatever you serve them with, just make sure you serve them to good friends and family. Otherwise you may have your not so good friends nagging you to have them over again soon!

Lookin' Good!

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2 comments:

  1. I don't have a waffle iron, alas. But lately I've been thinking about getting one. And this post is an encouraging step that way.

    Really like the top and bottom photos, the bottom one in particular. Nice composition.

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  2. My goodness. I am so glad you like my photos. That is a MAJOR compliment coming from you. I am trying the no flash thing but it is tricky! And a waffle iron is nice for a change! Thank you!!!!

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