Tag Archives: nutmeg

Gingerbread Waffles with Eggnog Whipped Cream

Wait, can I give you one more gingerbread recipe for the year? These tasty waffles make a nice festive breakfast with delicious gingerbread aromas topped with lightly eggnog flavored whipped cream. The kitchen smelled like I had just baked gingerbread cookies after putting my waffle iron to work, and I didn’t even have to turn on the oven or get out my cookie cutters.

Gingerbread Waffles with Eggnog Whipped Cream

I started out by whisking together the dry ingredients, flour, sugar, baking powder, and the yummy gingerbread spices. To that I added the wet ingredients which included applesauce (could sub in pumpkin as well), eggs, milk, butter, vanilla, and a bit of molasses to really give it that gingerbread cookie touch. I cooked them on my waffle iron until the appliance signaled to me that it was ready and after a few rounds, we were good to go. Overall, very quick. No need to refrigerate the batter or anything like that. I’m pretty sure the batter would have been great for pancakes too and I plan to try that later as well–I’ll certainly update when I do.

Gingerbread Waffles with Eggnog Whipped Cream

I’ve been meaning to meld gingerbread and eggnog flavors since I went to the holiday lunch at the cafeteria at work and I got a gingerbread cookie but for dunking my choices were Coke Zero or eggnog. So I chose the eggnog (probably the only situation in my life where eggnog > Coke Zero) and dunked the cookie and really enjoyed the combo. So I brought it back for this recipe. For the whipped cream I combined 3 parts heavy whipping cream to 1 part eggnog, added in a little bit of sugar, as well as some ground nutmeg to give it that authentic eggnog spice and beat the mixture in my mixer until there were relatively stiff peaks formed. The eggnog flavor was definitely there but not overwhelming by any means and the flavored whipped cream negated the need for syrup on these waffles. Now go, enjoy your breakfast.

Gingerbread Waffles with Eggnog Whipped Cream______________________________
Gingerbread Waffles with Eggnog Whipped Cream (adapted from Gingerbread)

Yield: depends on your waffle iron. I made 12 square waffles with mine, serves 3-4

For the waffles:

1 cup all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon freshly ground nutmeg

1/4 cup unsweetened applesauce

3 large eggs

1 1/4 cups whole milk

3 tablespoons unsalted butter, melted and cooled

2 tablespoons molasses

2 teaspoons vanilla extract

For the whipped cream:

3/4 cup heavy whipping cream

1/4 cup eggnog

1 teaspoon granulated sugar

1/4 teaspoon ground nutmeg

powdered sugar, for garnish (optional)

Directions:

1. Preheat the waffle iron on the highest setting.

2. In a large bowl, combine the flour, sugar, baking powder, salt, and spices.

3. To the dry ingredients, add the applesauce, eggs, milk, butter, molasses, and vanilla. Stir together until just combined. The batter might still be slightly lumpy.

4. Pour onto waffle iron to cook. The amount varies by iron, approximately 1 to 1 1/2 cups of batter at a time.

5. Cook until the iron signals it is ready, about 4 minutes. Carefully remove the waffle from the iron.

6. For the whipped cream, combine the whipping cream and eggnog in the bowl of an electric mixer and beat on medium to high heat until soft peaks form. Then add the sugar and nutmeg and continuing beating until there are stiff peaks.

7. Top the waffles with powdered sugar, if desired, and serve with eggnog whipped cream.

______________________________

Eggnog Muffins

This time of year eggnog starts gracing the shelves in the dairy case at the store. I like the flavor of eggnog but generally don’t drink a whole lot of it since it’s so rich and heavy. I’ve never used it for baking before but decided to try it out. My original plan was just to replace the milk or cream in regular muffins with eggnog but then I found this recipe for eggnog muffins and decided to give them a whirl. Success!

Eggnog Muffins

These muffins are really quick to throw together for a weekend breakfast or brunch and were so light and fluffy, and quite moist too with lovely hints of eggnog and nutmeg. My son was a huge fan as well..but no, I’m not going to start putting eggnog in his cups instead of milk though based on this, he’d probably like it if I did! While these muffins weren’t overly sweet to serve for breakfast, if you topped them with some kind of frosting, perhaps a spiced cream cheese frosting, or maybe even something with rum extract if you want to get really creative, you could probably get away with serving these as cupcakes at a holiday party.

Eggnog Muffins

______________________________

Eggnog Cupcakes (adapted with minimal modifications from Oberweis.com)

nonstick cooking spray

1 1/4 cup eggnog

5 tablespoons butter, melted

1 large egg

1/2 teaspoon nutmeg, freshly grated if available

2 cups all-purpose flour

2/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

The Recipe

1. Preheat the oven to 400F. Place 12 muffin cups into a muffin pan or spray with nonstick cooking spray.

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

3. Whisk in the eggnog, butter, egg, and nutmeg. The batter should be mostly smooth, though may have a few lumps.

4. Divide the batter among the 12 muffin cups. Bake for 18-20 minutes until golden brown and cooked through.

____________________________

Pumpkin Pancakes

I didn’t lie when I said there would be more pumpkin recipes on the way! In order to use up the leftover pumpkin from the Pumpkin Chocolate Chip Muffins and make my family a yummy Sunday breakfast I modified our typical pancake recipe to create these pumpkin pancakes. I like this particular pancake recipe because it doesn’t require buttermilk, which I don’t always keep on hand, or any wait time in the refrigerator because even on weekends we still don’t have lots of spare time to wait on breakfast with a hungry toddler at my feet!

I use the Cuisinart Griddler to make pancakes. It has revolutionized pancakes in our household! Before that, no matter which recipe I tried or which pan I used, they all came out misshapen, unevenly cooked, and just flat out disappointing. This is one of those situations which the equipment matters as much as the recipe. While the non-stick griddle was heating I combined flour, baking powder, salt, cinnamon, nutmeg, and cloves in a bowl. To that I added milk, pumpkin puree, an egg, melted butter, and vanilla. The original recipe also called for sugar, which I omitted (accidentally) but I don’t think it really needed it. I’ll include it in the recipe below in case you have a sweet(er) tooth! I whisked it all together and then dropped approximately 1/4 cups of batter onto the griddle. Once bubbles formed, I flipped them over, then cooked until golden brown on both sides.

No syrup needed for these pancakes as they have so much flavor on their own though my husband did enjoy them with some apple butter. It was a lovely start to our Sunday!

DSC_0333

______________________________
Pumpkin Pancakes

Yield: 18 medium pancakes

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground or freshly grated nutmeg

1/4 teaspoon ground cloves

1 tablespoon sugar (optional)

1 1/4 cups milk (I used coconut milk today but I’ve used skim and whole milk previously which have been just fine)

1 large egg

3 tablespoons melted butter

3/4 cup canned pumpkin puree

1 teaspoon vanilla

The Recipe

1. Heat a non-stick griddle (I set my electric griddle as high as it goes)

2. In a large bowl, place the dry ingredients, flour, baking powder, salt, sugar (if using), cinnamon, cloves, and nutmeg and whisk together.

3. Add the wet ingredients, milk, egg, butter, pumpkin, and vanilla, to the dry ingredients and stir until just moistened.

4. Drop 1/4 cups of batter a few inches apart on the griddle and cook until bubbles form on the surface. Then flip over and continue cooking until cooked through and golden brown. Serve right away.

______________________________

Pumpkin Chocolate Chip Muffins

Yes, I know that everything is pumpkin this time of year but I can’t help jumping on the bandwagon because I really do love pumpkin! We had plans to visit some good friends a few hours away this afternoon and I wanted to bake a treat to bring them but didn’t have a lot of time before we needed to get on the road. Muffins fit the bill well. Yummy fall flavors without a ton of prep work or long baking time.

After preheating the oven to 400F and readying my muffin tin, I got down to baking. In a large bowl I combined the dry ingredients, all-purpose flour, baking powder, granulated sugar, salt, ground cinnamon, a pinch of ground cloves, and grated nutmeg. Ground nutmeg would work fine too but the flavor from the freshly grated nutmeg is amazing so I try to always grate it if I have time.

In another bowl I whisked together the wet ingredients, eggs, whole milk, light brown sugar, granulated sugar, a stick of melted unsalted butter, and vanilla. I then added a cup of canned pumpkin purée.

I combined the wet ingredients with the dry ingredients and stirred until just moistened. I added in a cup of semi-sweet chocolate chips then divided the batter among the 16 muffin cups.

DSC_0320

DSC_0325

I baked them for 22 minutes, until a knife inserted into the center came out clean.

Pumpkin may be trendy this month but there’s a good reason why…it’s delicious!! I can’t promise there won’t be more pumpkin recipes to come here at The Dinner Pages over the next few weeks. Until we move into gingerbread season. Mmmmmm….

DSC_0330

_____________________________
Pumpkin Chocolate Chip Muffins (adapted from Joy of Cooking)

Yield: 16 muffins

2 cups all-purpose flour
1 tablespoon baking powder
2/3 cup granulated sugar, divided
1/2 teaspoon salt
1 teaspoon cinnamon
A pinch of ground cloves
1 teaspoon freshly grated nutmeg (or 1 teaspoon ground nutmeg)
2 large eggs
1 cup milk
1/2 cup (1 stick) unsalted butter, melted
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup canned pumpkin purée
1 cup semi-sweet chocolate chips

The Recipe
1. Preheat the oven to 400F. Prepare muffins tins with 16 paper liners or nonstick cooking spray
2. In a large bowl, combine the flour, baking powder, 1/3 cup sugar, salt, cinnamon, cloves, and nutmeg.
3. In a separate bowl, combine the eggs, milk, melted butter, brown sugar, the remaining 1/3 cup granulated sugar, and vanilla. Stir in the pumpkin purée.
4. Add the wet ingredients to the dry ingredients and mix until just moistened. Add in the chocolate chips.
5. Divide the batter among the muffins cups. Bake for 22 minutes or until a knife inserted into the center of a muffin comes out clean.
______________________________

%d bloggers like this: