Chocolate Chip Pumpkin Waffles Food

CHOCOLATE CHIP PUMPKIN WAFFLES

Steps:

• Melt butter in a medium-sized, microwave-safe bowl. Add buttermilk, eggs, syrup or brown sugar, and pumpkin. Stir well with a whisk until combined.
• To a large bowl, add the flour, flaxseed if using, baking powder, baking soda, pumpkin pie spice, and salt. Stir to combine.
• Pour the wet ingredients over the dry ingredients and stir just until combined. I usually start stirring with a wooden spoon and then finish combining with a whisk. Stir in the chocolate chips and stir just until distributed.
• Cook in your waffle maker according to manufacturer instructions. Mine takes just about 2/3 cup of batter and about 3 minutes per waffle.
• Serve with butter, additional chocolate chips, and syrup, if desired.

CHOCOLATE CHIP WAFFLES

Steps:

• Heat a waffle iron according to your manufacturer's instructions. Be sure to grease it well; again - according to the instructions.
• Mix the dry ingredients together with a whisk, stirring in the chocolate chips last.
• Add in the milk, then the slightly cooled melted butter.
• Add the eggs and stir, just enough to combine - there might be a few lumps in the batter; you just don't want any dry patches or big lumps.
• Pour the amount of batter specified for your waffle iron onto the preheated waffle iron and cook according to your instructions or until the steaming stops.
• For softer waffles, cook less time, for crispy waffles, cook longer.
• In general, if the steaming has dramatically slowed down and you can easily open the waffle iron to remove the waffle without it sticking, it is most likely done.
• Serve as is or with butter or powdered sugar or syrup - whatever you prefer.

CHOCOLATE CHIP WAFFLES

Steps:

• Preheat a waffle iron to medium-high.
• Whisk the flour, baking powder, and salt in a large bowl.
• Separate the 2 eggs and put all the whites in a large bowl.
• In a large liquid measuring cup or medium bowl, whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
• Whip the egg whites with a hand-held electric mixer or whisk, until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.
• Brush the inside surface of the iron with butter. Pour in enough batter to barely fill each hole of the waffle iron; the amount will vary depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Close and cook until crisp and the waffle iron stops steaming, about 5 minutes. Serve as the waffles come off the iron or transfer to a rack set on a pan in preheated 200 degree F oven to keep warm. Repeat with the remaining batter.
• (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
• Serve the waffles with syrup, jam, fresh fruit, or yogurt. Or turn into a dessert with a scoop of ice cream.

PUMPKIN CHOCOLATE CHIP WAFFLES

Steps:

• Preheat the waffle iron.
• Combine all ingredients in order in a large mixing bowl.
• Spray the waffle iron with non-stick cooking spray and add about a cup of batter on it or enough to fill the iron and then finish as instructed with the waffle iron you are using.
• Repeat these steps, spraying each time until all batter has been used.
• Serve with butter and maple syrup.

PUMPKIN CHOCOLATE CHIP WAFFLES

Steps:

• Make waffle batter (all above ingredients minus the orange, apples, butter and syrup) in a blender or mixing bowl with hand mixer.
• Place on greased waffle iron. Cook until steam stops escaping from the waffle iron.
• Cut oranges and apples.
• Serve Pumpkin Chocolate Chip Waffles with Fruit topped with Butter and Syrup.

CHOCOLATE CHIP PUMPKIN COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.