Pumpkin Waffles with Brown Sugar Syrup

It is Sunday. Sunday has always been a special day to me because it is a day so different from the rest of the days of the week. For me, Sunday is a day of worship, a day of rest, a day with the family, and also a day of delicious food. Growing up my Dad would always make Sunday special with our Sunday dinners and I looked forward to them all week long. He not only made Sunday dinner special but he started out the day with a special Sunday breakfast. I would often wake up on Sunday to the smell of hot pancakes. As I have mentioned before, my dad is a professional chef so his pancakes aren't your usual pancakes. They are unique, delicious and out of this world. When I got married I wanted to carry on the tradition of making a special breakfast each Sunday for my family. The last few months my Mr. has had to work on Sundays so I have been slacking and just fixing the regular cereal or oatmeal for my baby and I.  Well, I was thinking that I wanted to do something special and then I thought of  my post about Pumpkin Chocolate Chip Cookies. That was the first time this season I had done anything with pumpkin. Since then my mind has been going crazy with all of the pumpkin recipes I want to make before the Holiday season is over. Today brought on the perfect chance for me to put my cravings in action! I decided I could make a Sunday breakfast and incorporate pumpkin in it some how and to me the perfect way was to make:

Pumpkin Waffles with Brown Sugar Syrup

Yep. They are just as delicious as they sound. And the syrup? A perfect compliment to the pumpkin. Here is how I did it:

First I combined all the dry ingredients:

Then I combined all the wet ingredients:

 I combined the dry & wet ingredients. Then I whipped up my egg whites and folded them into the mixture:

 I poured the waffle mixture into my hot waffle iron and let them cook for about 5 min. (While these cooked  I started making my syrup) Removed them from the waffle iron:

 Then, I drizzled them with the brown sugar syrup:

 Then, I stuffed my face!!

These waffles were even better than I expected them to be. So crispy, light, and full of flavor. The cinnamon and nutmeg really compliment the pumpkin and the brown sugar syrup?? Totally made me want to lick my plate. I think I will make this recipe a tradition each Holiday season. Plus, what a great way to start off my Sunday!! Hope you all have a relaxing Sunday.

XOXO,

Whitney

Here's the recipe:

Pumpkin Waffles with Brown Sugar Syrup

Pumpkin Waffles
Adapted from Smitten Kitchen

1 1/4 cups all-purpose flour
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 large eggs, separated
1 cups milk
1/2 cup canned  pumpkin
3 tablespoons unsalted butter, melted
Whisk together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them  into the waffle batter, until just combined. Do not overmix.
Spray waffle iron with cooking spray and pour batter (about 1 cup for 2 waffles, 1/2 C per waffle) Cook approximately 4-5 minutes.

Yield: Approximately 6 waffles or 3 1/2 C of waffle batter.

Drizzle with Brown Sugar Syrup. (I am sure maple syrup would taste just fine with these.)

Brown Sugar Syrup:

Adapted from several different recipes

Ingredients:

2 T butter

3/4 C brown sugar

1 teaspoon vanilla

1/2 cup water

Directions:
Put brown sugar and butter in a sauce pan.
Melt together.
Add vanilla and water. 
Heat on meduim/high heat until it boils.
Turn down a touch and boil for 4 minutes.
**Note- You may want to double this recipe!**



Winter Defense

Winter months = dry skin, and staticy hair, not cool winter.. not cool. So as I was getting my daily dose of Blog Stalking in and I found this pledge with ten tips over at The Beauty Department.

1. I will try not to let my scarf or the collar of my coat rub against my chin and cause chaffing.
2. I will try not to take scolding hot showers but warm ones instead. Sigh. And I won’t blow the car heater onto my face, but use the vents on the floor boards only.
3. Every morning I will start with a hyaluronic acid serum and follow it with a moisturizing cream containing SPF.
4. Throughout the day I will refresh my face with a hydrating mist that I will keep in my purse.
5. Every evening after I wash my face, I will apply a deep moisturizing night cream, no matter how tired I am from a long day.
6. I will avoid harsh facial scrubs that could cause irritation but instead gently use a wash cloth to keep my cell turnover turning.
7. Once a week I will slather a moisturizing mask all over my face for 10 minutes.
8. I will apply and re-apply lip balm numerous times every day.
9. I will keep hydrated by drinking plenty of water.
10. I will wear SPF 50+ when skiing/snowboarding and try not to let my coat collar massacre my chin like last year.

The only tidbit of advice I'd like to add would be for that Staticy hair. I like to grab a dryer sheet and run it through my hair, it's a life saver so I always keep one in my purse.
Anywho, I wish you all the best in combating these upcoming dry winter months. It's always a tough fight but I always seem to get through the dry skin and staticy hair, someway somehow. It's not always pretty but I do it. Good Luck!

Happy Friday,

nicole

Miley Cyrus- the role model?

Who would have thought that Miley Cyrus aka Hannah Montana would actually be setting a good example to other women? If you haven't heard the latest controversy, then I guess you are now! Basically, a news article mentioned that it appears Miley Cyrus has put on a little bit of weight. I don't do the whole Twitter thing but supposedly Miley Cyrus backlashed and came out on Twitter defending herself and other women. I am sure she is used to being critized, (I guess that is what comes with the fame) but good for her for standing up for herself!

As a woman I know that positive self body image can be a struggle. Many times I have to try to not  compare myself to other women. Especially women in Hollywood, it seems as though they have the perfect body, perfect hair, perfect clothing, perfect everything. There is an ideal out there that is just not realistic for women to achieve. What is most important is being healthy in your own skin and loving yourself for you. I am not always great at this but I know that when I feel healthy I am happier with myself.  Thanks Miley for the reminder that it is ok that I am not perfect and that I can love ME for ME.

XOXO,
Whitney

I was busy

If you are wondering why I am blogging so late today, well worry no longer. I was busy indulging in this holiday milkshake. Peppermint Chocolate Chip Milkshake from my most favorite Chick-Fil-A. It was a party in my mouth, peppermint pieces swirled into the peppermint ice cream. To Die For.
All you have to do is run along to your nearest Chick-Fil-A and try it out for yourself. And if you aren't a peppermint fan you must be crazy just try their Oreo Milkshake, you won't be disappointed.

Much Love,

nicole

Ridiculously Moist Pumpkin Chocolate Chip Cookies

I just realized that it is mid-November and I have not made anything with pumpkin in it. WHAT?? That is just not acceptable. November is the month when you can indulge in all things pumpkin so what am I thinking! I better get with the program before my pumpkin time is up. Every November I am normally baking my super moist Pumpkin Chocolate Chip cookies. No lie, I usually make them at least every week throughout November and so far I have not even made them once. So here I am... getting my priorities straight and finally baking up these Ridiculously Moist Pumpkin Chocolate Chip Cookies. I am serious when I say they are ridiculously moist. I have made them so many times that I have been able to tweak the recipe for an almost perfect Pumpkin Chocolate chip cookie. So if you are a slacker like me here is a fool-proof recipe to get you back in the groove. It's November people!!! Thanksgiving is just around the corner...

 If I feel like sharing them with others I will double the recipe, otherwise I would probably end up eating 4 dozen cookies! The recipe I use only makes about 2 dozen, that way I eat less! I am trying to keep the Thanksgiving lbs from packing on!

Happy Pumpkin Month!

XOXO,

Whitney

My Ridiculously Moist Pumpkin Chocolate Chip Cookies

Ingredients:

1/4 C butter

1/4 C shortening

1 C white sugar

1 egg

1 tsp pure vanilla extract

1/2 can of pumpkin puree (about 1 cup)

2 C all-purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 bag semisweet chocolate chips

Preheat the oven to 375 degrees. Grease cookie sheets.

In a large bowl or stand mixer cream together the shortening, butter and white sugar until smooth. Beat in egg. Stir in the vanilla and pumpkin until well blended. In a separate bowl, combine dry ingredients. Mix dry ingredients with wet ingredients until well combined. Stir in chocolate chips.

Drop by tablespoonfuls onto the greased cookie sheets.

Bake for 11-12 minutes. Allow to cool completely on a wire rack.

Yield: Approx 2 dozen

A Word to the Wise

When drinking hot coco....
Allow sufficent time to for your hot coco to cool down. (I always forget this, results= burnt tongue.)
Always add two Andes mints to your at home hot coco. 1, too little... 3, too many. 2, perfect.
Don't forget to snag two straws, provides for a more enjoyable slurp. hehehohohaha.
Seriously though... drink with two straws, its A must.

Much Love,

nicole

Picky? Try Chicken Piccata!

My most favorite restaurant in the whole wide world is Cucina Toscana. It is an award winning authentic Italian restaurant and it is amazing to say the least. The Mr. and I go there every year for our anniversary and I look forward to it all year long. (We would definitely go more often if we could afford it!) They have home made gnocchi and raviolis that literally melt in your mouth, delicious bruschetta, delightful salads and for the main course I usually get Chicken Piccata. It is scrumptious. Then I can't wait for the Tuscan Dark Hot Chocolate.... ohhhh yum. Since I only get to have this delicious meal once a year I have tried to re-create Chicken Piccata at home. First, I watched my favorite TV chef, Giada DeLaurentiis, make it on Food Network. So, I printed out her recipe and gave it a shot. It turns out that it is just as tasty and super easy to make. Now I make it all the time for dinner and tonight my Mr. was even licking his plate!!

LOVE ME SOME CAPERS!!! If you haven't had a caper before you will fall in love. They are delicious. They are salty and pickly and add a burst of flavor in your mouth!

Here is the recipe that I use. I like to double the sauce just so I have a little extra to pour over my pasta. Trust me, you will probably want to do so as well.  Try it this week. You will not be disappointed.

XOXO,

Whitney

Chicken Piccata

Recipe courtesy Giada De Laurentiis

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.