Pumpkin Pie Waffles with Brown Sugar Syrup

Pumpkin waffles 2

It’s becoming typical of me and my time management skills (or lack thereof) to do things like post my Sunday morning breakfast so late at night that no one sees it until they’re already well launched into their Monday mornings. That said, these aren’t as complicated as they sound, and a batch on the weekend has the potential to produce leftovers that can go from freezer to toaster on sleepy/harried weekday mornings. You can streamline the spice list to just cinnamon, or add a shake of pumpkin pie spice if you have some on your shelf. A dollop of whipped cream wouldn’t be out of place, either.

Pumpkin waffles 1

These are just as delicious with maple syrup of course, but I love the fact that you can make your own as the waffles cook, then serve it while it’s still warm. (It also comes in handy when you’ve run out of pancake syrup – and it’s far better than store-bought pancake syrup, which has an ingredient list far longer than brown sugar + water.)

Pumpkin Waffles with Brown Sugar Syrup

1 1/2 cups all-purpose flour
1/4 cup packed brown sugar
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1 cup milk
1/2 cup pumpkin puree
2 large eggs
2 Tbsp. canola oil or melted butter

Brown Sugar Syrup:
1 cup packed brown sugar
1/2 cup water
1/2 tsp. vanilla or maple extract

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt. In a small bowl whisk together the milk, pumpkin puree, eggs and oil or melted butter. Add to the dry ingredients and stir just until combined.

Preheat a waffle iron and spray it with nonstick spray. Ladle the batter into the waffle iron (or use a 1/3-1/2 cup measuring cup), close the lid and cook according the manufacturer’s directions, or until golden and crisp.

Meanwhile, bring the brown sugar and water to a simmer in a small saucepan. Cook for 2-3 minutes, until smooth and the sugar has dissolved. Cool slightly, remove the cinnamon stick and serve warm over the waffles.

Makes about 4 waffles.

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October 18 2015 | breakfast | 5 Comments »

Salted Chocolate Chunk Cookies

Salted chocolate chunk 1

For the record, I also was not in the market for a new chocolate chip cookie recipe, but when I saw Ashley in Vancouver last year and begged her to bring me a few tubes of her famous salted chocolate chunk cookie mix, then brought them home to christen my then brand-new kitchen with, I was hooked, and contemplated making the trek to Seattle just to get more.

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But really – all a successful chocolate chip cookie depends on is a good ratio of butter:sugar:brown sugar:egg:vanilla:flour:chocolate. Sometimes unexpected ingredients are tossed in – these have a spoonful of turbinado sugar, that coarse, pale brown free-flowing stuff we usually pour into our coffee and I sprinkle on top of scones and cookies and pies when I feel like it. In this case it adds a subtle crunch you can’t quite put your finger on, but it’s there. (If you don’t have turbinado sugar, don’t sweat it – just leave it out.)

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salted chocolate chunk cookies 7

As always, chopped dark chocolate trumps chocolate chips – you get a range of wide, deep puddles and flecks throughout the dough. And as always I debated whether the dough actually does improve after a day or two in the fridge; I doubled this and doled them out for half the week, baking a batch one day to bring to the studio, then another the next to an afternoon meeting – both were dense, chewy, crispy-edged and fantastic, but waiting a day does improve the flavour somewhat. And having a bowl of cookie dough in the fridge guarantees winning friends and influencing people, not least of all those who come home from school tired and hungry, and there is no electronic anything that will ever take the place of warm cookies welcoming you when you walk through the door.

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Salted Chocolate Chunk Cookies

Adapted from Ashley, from her beautiful book Date Night In, by way of Deb. (Note: the original calls for an oven temperature of 360°F, but my oven is running hot and I’m just getting a handle on how to compensate for it, and I don’t think I could get so precise a reading. Give it a try if you like.)

1/2 cup butter, at room temperature
2 Tbsp. sugar
2 Tbsp. turbinado sugar (aka Sugar in the Raw)
3/4 cup + 2 Tbsp. packed light or dark brown sugar
1 large egg
1 tsp. vanilla
3/4 tsp. baking soda
1/4 tsp. salt
1 3/4 cups all-purpose flour
1/2 lb semi- or bittersweet chocolate, cut into rough chunks
flaky sea salt, to finish

Heat oven to 350°F and line a baking sheet with parchment.

In a large bowl, beat the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Beat in the egg and vanilla, scraping down the bowl as needed. Beat in the salt and baking soda, then the flour on a low speed until just mixed. Add the chocolate chunks, along with all the tiny bits.

Scoop large balls of dough onto the baking sheet and srinkle each with a few flakes of sea salt. Bake for 12-14 minutes, until golden but still soft and gooey in the middle.

Makes about 2 dozen good-sized cookies.

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October 08 2015 | cookies & squares | 4 Comments »

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