My co-workers have a really funny way of wishing me a happy birthday, hahahahaha! I’m not saying I won’t drink it, but I feel oddly awkward opening that gift at school!! And yes, I stuffed it back in the gift bag right away!! LoL!
If you haven’t tried this whisky before, it’s rather tasty. I had it about a year ago at my friends 50th birthday party. Alcohol is very fattening, so I don’t drink it too often. But I do look forward to sipping some of this before too long 🙂
Are you freaking kidding me?? Who is the genius that created this?? I would like to thank you, hahahaha. This is heaven on Earth!! This is a great Saturday morning treat to serve your family, roommates or just for you!!
Ingredients
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
2 cups of all purpose flour
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
3 shakes of cinnamon
For the churro topping-
1 cup of white sugar
1/2 cup cinnamon
1/2 cup of melted butter
Directions
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Also at this time you can combine your churro topping and set it aside. Preheat waffle iron
2.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; Next fold in three shakes of cinnamon beat until blended
3. At this time you can also melt your 1/2 cup of butter used to pour over waffles. Next generously spray your waffle iron with no stick cooking spray. Than ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully cooked immediately pour melted butter on each side of the waffle and than dip each buttered side into your cinnamon/sugar churro mixture.
4. Devour immediately!…… I mean serve immediately, Enjoy!
Oh and I drizzled my waffles with a little extra syrup at the end. Although this waffle is obviously sweet enough, those with a definite sweet tooth can give it a whirl! In the end though I thought they were perfecto without the dulce (sweet) extras.
Life is good, eat waffles
Audrey~
For more information and photo’s click below.
http://chicachocolatina.blogspot.ca/2013/01/churro-waffles.html
http://www.cookingclassy.com/2013/09/pumpkin-pie-crumb-bars/
Oh my! Here we go again! I have to share this recipe with you! You all LOVED my pumpkin cupcake recipe, this recipe is another winner!
Ingredients
1 1/4 cups all-purpose flour
1 1/4 cups quick oats (old fashioned works too)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup unsalted butter, melted
1 tsp vanilla extract
Pumpkin Pie Filling
1/4 cup granulated sugar
1/4 cup packed-light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 pinch ground cloves
1/4 tsp salt
1 large egg
1 large egg yolk
1/2 tsp vanilla extract
1 1/4 cups canned pureed pumpkin (NOT pumpkin pie filling)
1/3 cup evaporated milk or half and half
Whipped cream and cinnamon, for serving (optional)
Directions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar an mix until no clumps remain. Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened. Gently press half of the mixture into a greased 8 by 8-inch baking dish (a 9 by 9-inch baking dish would be great to, just reduce the baking time slightly as needed) and bake in preheated oven 15 minutes.
Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add in egg, egg yolk and vanilla and stir until blended. Mix in pumpkin then milk. Pour mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits. Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 – 25 minutes longer until golden on top and center only jiggles slightly. Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer (or serve warm from the oven like a crumble with ice cream). Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.
Recipe Source: Cooking Classy
Life is good, eat pumpkin
Audrey~
58 Day Dreams 