GINGERBREAD PUMPKIN WAFFLES WITH BUTTERMILK-RUM CARAMEL SYRUP
Steps:
- For the buttermilk-rum caramel syrup: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and cook over medium-high heat, whisking constantly, until amber brown, 8 to 10 minutes. Remove from the heat and stir in the rum, vanilla and sea salt. Transfer to a heat-resistant bowl, cover and keep warm.
- For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F. Place a baking rack on top of a baking sheet.
- In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together the eggs, milk, butter, pumpkin puree, sour cream and molasses until smooth. Add the wet ingredients to the bowl with the dry ingredients and whisk until the mixture is just combined. Fold in the candied ginger. Cover and let sit at room temperature for 15 minutes.
- Preheat a waffle iron and brush the grates liberally with butter. Fill the waffle wells and cook according to the manufacturer¿s instructions until crisp and golden. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Repeat with more melted butter and the remaining batter. Serve with the buttermilk-rum caramel syrup.
PUMPKIN RUM CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
- Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
- Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
- For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
- Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
- Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
- Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
- Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.
GINGERBREAD BUTTERMILK WAFFLES
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, beat the brown sugar and egg yolk until fluffy; add the buttermilk, molasses and butter. Stir into dry ingredients just until combined. , In another small bowl, beat the egg white and cream of tartar until stiff peaks form. Gently fold into batter. Quickly spoon onto a preheated waffle maker. Bake according to manufacturer's directions until golden brown. Sprinkle with confectioners' sugar if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 353 calories, Fat 11g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 621mg sodium, Carbohydrate 59g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.
PUMPKIN GINGERBREAD WITH CARAMEL SAUCE
Make and share this Pumpkin Gingerbread with Caramel Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 1h10m
Yield 9-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350F.
- Mix together flour and sugar.
- Use a pastry blender to mix in butter until mixture resembles fine crumbs.
- In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
- Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
- Mix in buttermilk, molasses, pumpkin and egg.
- Pour batter on top of crust in the baking pan.
- Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
- To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
- Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
- Gradually add whipping cream and return to a boil.
- Remove from heat.
- To serve, spoon warm sauce over warm gingerbread.
- If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.
PUMPKIN GINGERBREAD WITH CARAMEL SAUCE
Instead of making ordinary gingerbread, I like to rely on this dressed-up version. The pumpkin gingerbread features a nutty crust and delicious caramel sauce.-Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Stir in chopped pecans. , Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , For sauce, melt butter in a small saucepan. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve with warm gingerbread. Top with pecan halves if desired.
Nutrition Facts : Calories 681 calories, Fat 37g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 512mg sodium, Carbohydrate 85g carbohydrate (57g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN WAFFLES WITH APPLE CIDER SYRUP
A fall, winter and special occasion family favorite, these are fairly easy to make and delicious! They're sure to please even picky eaters.
Provided by JEANETTE B
Categories Breakfast and Brunch Waffle Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
- Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
- To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.
Nutrition Facts : Calories 529.9 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 17.1 g, Fiber 3.9 g, Protein 13 g, SaturatedFat 9.5 g, Sodium 702.8 mg, Sugar 36 g
PUMPKIN GINGERBREAD WAFFLES
I've been working on this as a seasonal breakfast/brunch item for a while. This is the final variation, though I need to work on getting them crisper. I'll be making it through the fall and winter. My daughter's enjoyed it
Provided by Tannic
Categories Breakfast
Time 35m
Yield 8 waffles, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the dry ingredients in a mixing bowl, stir well until the spices are well incorporated.
- don't forget to preheat the waffle iron.
- Combine the wet ingredients, mix the wet into the dry, Add the cranberries.
- Sometimes the mixture is too thick, use milk or buttermilk to thin it as needed.
- These were intended to be cooked in a waffle iron, but sometimes I thin the mixture a bit and use it as pancake batter. They tend to come out soft, even with my waffle maker set hotter, crispness was difficult to achieve.
Nutrition Facts : Calories 526.8, Fat 17.5, SaturatedFat 9.5, Cholesterol 174.9, Sodium 1360.2, Carbohydrate 78.2, Fiber 6, Sugar 20.5, Protein 15.8
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