Monday, October 11, 2010

FALLing In Love: Part 3

Pumpkin Cheesecake Waffles with Caramel Pecan Topping
There was a lot of FALL and a lot of LOVE this weekend.  Baby went to his first pumpkin patch, we played with cousins, Daddy had his birthday and a new recipe was born!  I'm still fine tuning it, but yesterday's breakfast was Pumpkin Cheesecake Waffles with Caramel Pecan Topping.  We made a video for it as well, so I'll be editing that today and probably be posting it tomorrow.  Here's how we did it!

Prep Time: 10 minutes / Cook Time:  20 minutes / Servings: 4

  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 10 oz. can unsweetened pumpkin
  • 1 tsp. vanilla
  • 1/2 cup brown sugar
  • 1 tbsp. pumpkin pie spice
  • 2 eggs
  • 1 cup 2% milk
  • 2 oz. cream cheese
  • 2 tbsp. melted butter
  • 4 oz. cream cheese
  • 4 oz. whip cream
  • 2 tbsp. butter
  • 1 cup caramel bits or caramel ice cream topping
  • 1/2 cup chopped pecans
  1. Combine flour, baking soda, baking powder and salt in a large mixing bowl and whisk until ingredients are combined.
  2. Add pumpkin, vanilla, brown sugar and pumpkin pie spice and mix with electric mixer until combined.
  3. Continue to mix with electric mixer and add eggs one at a time, milk slowly, cream cheese and melted butter.  Mix until smooth.
  4. Ladle batter into heated waffle iron and follow manufacturer's instructions for cooking waffles.  When cooked, place on a cookie sheet in the oven at 250 to keep warm and crisp until ready to serve.
FILLING:  Combine cream cheese and whip cream and mix with electric mixer until smooth.

TOPPING:  Combine caramel, butter and pecans in a small microwaveable bowl and heat on medium heat for 30 seconds at a time, stirring often until desired thickness and heat are done.

TO SERVE:  Place 1/4 waffle on a plate.  Spoon cheesecake filling on top of waffle.  Place 1/4 waffle on top of filling.  Top with caramel pecan topping.

1 comment:

  1. omg!! this is no breakfast meal! this is dessert!