GINGERBREAD WAFFLES
Provided by Rachael Ray : Food Network
Time 18m
Yield 4 (4 section) waffles, 16 pieces, up to 8 servings
Number Of Ingredients 13
Steps:
- Preheat waffle iron.
- In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
GINGERBREAD WAFFLES WITH HOT CHOCOLATE SAUCE
Yummy and delicious. These extraordinary waffles are flavored with molasses and spices. Topped with homemade chocolate sauce, they are perfect for a special breakfast treat.
Provided by Michele O'Sullivan
Categories Breakfast and Brunch Waffle Recipes
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
- In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
- To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.
Nutrition Facts : Calories 663.6 calories, Carbohydrate 114 g, Cholesterol 83.5 mg, Fat 21.9 g, Fiber 3.7 g, Protein 7.7 g, SaturatedFat 13.3 g, Sodium 1077.7 mg, Sugar 65.1 g
GINGERBREAD WAFFLES WITH CREAM CHEESE TOPPING
Fans of gingerbread cookies will love these waffles! The breakfast treat features a delicious blend of molasses and spices. Add a dollop of the cream cheese frosting to make this wake-up specialty extra indulgent.-Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Time 35m
Yield 16 waffles (1-1/3 cups topping).
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, beat brown sugar and egg yolks until blended; beat in the buttermilk, butter, molasses and vanilla. Stir into dry ingredients just until combined. , In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown., For topping, in a small bowl, beat butter and cream cheese until fluffy. Beat in the confectioners' sugar, milk, vanilla and salt. Serve waffles with topping and maple syrup.
Nutrition Facts :
GINGERBREAD BELGIAN WAFFLES
I like to combine the sweet and spicy taste of gingerbread with the cool and dreamy taste of cream cheese frosting. It's a heavenly way to start the day! -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Time 30m
Yield 6 waffles (1-1/2 cups icing).
Number Of Ingredients 20
Steps:
- Beat first four ingredients until smooth; gradually beat in confectioners' sugar, then milk. Cover and set aside., Preheat Belgian waffle maker. Whisk together first eight waffle ingredients. In another bowl, whisk together egg yolks, buttermilk, melted butter, molasses and vanilla. Add to dry ingredients; stir just until moistened., In a clean bowl, beat egg whites until stiff but not dry. Gently fold into batter. Bake waffles according to manufacturers' directions. Drizzle with icing.
Nutrition Facts : Calories 776 calories, Fat 38g fat (23g saturated fat), Cholesterol 219mg cholesterol, Sodium 1188mg sodium, Carbohydrate 97g carbohydrate (63g sugars, Fiber 1g fiber), Protein 12g protein.
GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING
A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.
Provided by Kevin Ryan
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
- Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
- Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
- Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
- To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 36.8 g, Cholesterol 56.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 184.5 mg, Sugar 23.3 g
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