Spiced Pumpkin Waffles

Spiced Pumpkin Waffles     

  

  

            

      Ingredients

 2 1/2 cups all-purpose flour 

 1 tablespoon baking powder 

 2 teaspoons cinnamon 

 1 teaspoon ginger 

 1/2 teaspoon baking soda 

 1/2 teaspoon salt 

 1/2 teaspoon fresh-ground nutmeg 

 1/4 teaspoon cloves 

 4 large eggs 

 2 cups buttermilk 

 1 cup pumpkin purée 

 1/2 cup dark brown sugar 

 1/4 cup unsalted butter, melted 

 1 teaspoon pure vanilla extract 

                                 

 Directions

 1. Preheat a waffle iron.

 2. In a large mixing bowl combine the flour, baking powder, 

cinnamon, ginger, baking soda, salt, nutmeg. set aside. 

 3. In another large mixing bowl whisk together the eggs, 

buttermilk, pumpkin purée, sugar, butter, and vanilla until smooth. 

While whisking, add the flour mixture and blend until smooth. 

 4. Coat the waffle iron with vegetable oil and cook 

the batter till done.

Orange Mango Smoothie

Orange Mango Smoothie     

  

  

            

      Ingredients

 1 large ripe mango, peeled and cubed

 1 cup fresh orange juice 

 1/2 large banana, peeled 

 1/4 teaspoon cinnamon 

                             1/2 cup ice cubes                                 

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Vanilla & Pineapple Smoothie

Vanilla & Pineapple Smoothie    

  

  

            

      Ingredients

 1/2 cup vanilla ice cream

 1 cup of canned pineapples drained or fresh

 1/2 banana

                         1/2 cup milk                                

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Chocolate Chip Pecan Cookies

Chocolate Chip Pecan Cookies    

  

  

            

      Ingredients

 1 1/4 cups all-purpose flour 

 1 cup quick-cooking oats 

 1/2 teaspoon baking soda 

 Pinch of salt 

 3/4 cup packed brown sugar 

 1/2 cup granulated sugar 

 1 cup unsalted butter, softened 

 1 large egg 

 1 teaspoon pure vanilla extract 

 1 cup semisweet chocolate chips 

 1/2 cup coarsely chopped pecans                               

 Directions

 1. Preheat the oven to 350°F. 

 2. In a medium mixing bowl, combine the flour, oats, 

baking soda, and salt and set aside

 3. In the mixing bowl combine the sugars and butter 

and mix on medium speed until creamy. 

 4. Add the egg and vanilla and mix until thoroughly incorporated. 

 5. Turn the mixer to medium-low and add the flour mixture 1/4 cup 

at a time, thoroughly mixing after each addition. Add the chocolate 

chips and pecans and mix until just combined.

 6. Spoon the batter using a tablespoon onto ungreased baking sheets, 

spacing them 2 inches apart.

 7. Bake for 15 to 20 minutes or until the edges are golden brown.

 8. Remove the cookies to wire racks to cool.

Blackberry Breakfast Bars

Blackberry Breakfast Bars    

  

  

            

      Ingredients

 1 3/4 Cups sugar

 1 Cup butter

 4 egg

 1 Teaspoon vanilla

 3 Cups flour

 1 1/2 Teaspoons baking powder

 21 Oz blackberry pie filling

 1 1/4 Cups powdered sugar

 1 Tablespoon margarine; melted

 2 Tablespoons lemon juice                               

 Directions

 1. Cream sugar and butter in a large bowl. Add eggs and vanilla 

and beat well. Add flour and baking powder, stir until combined.

 2. Spread half of mixture onto an ungreased 15x10 jelly roll pan. 

Carefully top with pie filling. Drop remaining dough on top by teaspoonfuls. 

 3. Bake at 350 for 40-45 minutes or until golden brown. 

Do not under bake. Combine powdered sugar, melted margarine and 

lemon juice and drizzle over warm bars. Place in refrigerator to for

 them set up.

Chipotle-Maple BBQ Sauce

Chipotle-Maple BBQ Sauce    

  

  

            

      Ingredients

 1 tablespoon canola oil

 1 cup minced onion

 2 large garlic cloves, pressed

 1 cup canned chicken broth or homemade stock

 1 cup ketchup

 1/4 cup real maple syrup

 1 tablespoon minced chipotle pepper (canned in adobo sauce)

 1 teaspoon sea salt

 1/2 teaspoon fresh ground black pepper

 1/2 teaspoon allspice                              

 Directions

 1. In a large saucepan, heat the oil and sauté the onion over 

medium heat for 5 minutes. Stir in garlic and sauté 2 minutes. 

Add remaining ingredients and bring to a boil. Reduce heat 

and simmer 15 minutes, or until thickened.

 2. Remove from heat and let cool.

Chocolate Hazelnut Pancakes

Chocolate Hazelnut Pancakes   

  

  

            

      Ingredients

 1/4 cup whole hazelnuts

 1 cup all-purpose flour 

 2 tablespoons sugar 

 1 tablespoon baking powder 

 1/8 teaspoon salt

 1 cup whole milk 

 1 large egg

 1 tablespoon unsalted butter, melted and cooled 

 1/4 cup Nutella

 Butter for the griddle                             

 Directions

 1. Preheat the oven to 350°F.

 2. Spread out hazelnuts in one layer on a baking sheet and toast 

for 10 to 15 minutes. Pour the nuts onto a clean towel. Gather the 

towel around the nuts and rub gently to loosen the skins until they

 fall off. Place the peeled hazelnuts in a blender and pulse for 

30 seconds until coarsely ground. Set aside.

 3. In a medium mixing bowl, mix together the flour, sugar, 

baking powder, and salt.

 4. In a small mixing bowl, add milk, egg, melted butter, and Nutella

 and beat for 1 to 3 minutes until the Nutella is thoroughly incorporated. 

 5. Add the wet ingredients to the dry ingredients and mix until just 

combined. Gently fold in 1/4 cup of ground hazelnuts. 

Reserve the rest for the topping.

 6. Preheat your griddle on medium heat and brush with 1 1/2 teaspoons 

of butter. Using about 1/4-cup of batter per pancake, scoop the batter 

onto the warm griddle. 

 7. Cook for 2 to 3 minutes until small bubbles form on the surface 

of the pancakes, and then flip. Cook till golden brown.