Pumpkin Waffles with Maple Walnut Cream Syrup

Pumpkin Waffles that are crunchy on the outside and fluffy and tender on the inside doused with warm and decadent maple walnut cream syrup!

Yum

Boy! How time flies!  I just can't get over that it's almost Thanksgiving and the end of the year is around the corner.  It really seemed to sneak up on me this year.  Did that happen to anyone else?

I'm sure that you all have your Thanksgiving menu planned but what are you going to serve for breakfast that day?  Not many give that one much thought because we are all so swamped with getting the turkey in the oven, and cooking all the sides and pies that breakfast is just something that has to get done, and fast!

Luckily, I've got something for that is is easy to make and tastes great.  You could even say that this is a Make-Ahead Meal.  Love those!  If you have time this Sunday I would highly suggest making these Pumpkin Waffles with Maple Walnut Cream Syrup, and then freezing some for Thanksgiving morning.  All you have to do then is pull out the waffles and pop them in the toaster and heat up the syrup in the microwave and voila! breakfast is served.  I'm sure you've all had a toaster waffle before, right?  Well, this is just a homemade version of that, but oh so much better!

PUMPKIN WAFFLES WITH MAPLE WALNUT CREAM SYRUP

Waffles that are worth waking up for!

Slightly crispy edges.

Golden waffled surfaces.

Soft and fluffy on the inside, soaked through with maple walnut cream syrup and melted butter.

And that moment when you bite into it and the warm spices and pumpkin flavor bursts in your mouth…

It’s just a little bit of food heaven right there.

So let me tell you about these waffles.  With an easy to make batter these toasty and fluffy waffles, bursting with warm spices and pumpkin flavors, will be on your table in no time.  

Oh the waffles!  They are heaven on a plate.  I just love the texture of these waffles.  A little crunchy on the outside and fluffy and tender on the inside.  And the flavor....just so warm and comforting.  They are just the perfect fall and winter breakfast treat.  AND let's not forget the star of the dish; the warm and decadent maple walnut cream syrup!  Ohmergawd!  This is a must have with this dish so don't skip it. Trust me when I say that I wanted to lick every drop of the leftover syrup right out of the pitcher.  It's that good....you'll thank me later! 

So I hope you make this incredibly delicious dish part of your Fall breakfast tradition.  It's the perfect holiday meal.

Enjoy!

Pumpkin Waffles with Maple Walnut Cream Syrup

makes 12 waffles

Waffles:

4 cups all purpose flour

1/2 cup brown sugar

2 Tbsp. baking powder

1 tsp. salt

2 tsp. pumpkin pie spice

4 eggs, lightly beaten

3 cups milk

1 15oz can pumpkin (not pie filling)

1/4 cup butter, melted

Maple Walnut Cream Syrup:

1 Tbsp. butter

3/4 cup chopped walnuts

1 1/2 cups maple syrup

1/2 cup heavy cream

In a large bowl stir together the dry ingredients for the waffles.  Then add the wet ingredients and stir just until everything is moistened and combined.  Your batter will be slightly lumpy.

Next up, make the Maple Walnut Cream Syrup.  In a medium sauce pan melt the butter over medium heat.  Add the walnuts and cook and stir 1-2 minutes until toasted.  Add in the maple syrup and the cream and heat through another few minutes.  Pour into a pitcher for serving.

Heat your waffle iron according to the manufacturer's directions.  Spray the iron with cooking spray and then add your batter (based upon the suggestions from the manufacturer) and close the lid.  Once the steam has stopped coming from your waffle iron the waffles should be done.  Use a fork to life the waffle off the griddle and place on a sheet pan.  Keep waffles warm in a 300 degree oven while preparing remaining waffles.  Serve warm with Maple Walnut Cream Syrup.

To Make Ahead:  Prepare your waffles as directed above, except, cool waffles completely on a wire rack.  Place waffles in between sheets of waxed paper in a freezer bag and freeze up to 2 months.  The Maple Walnut Cream Syrup will store in the refrigerator up to 1 week.  To serve, remove waffles from the freezer and reheat in a toaster.  Microwave the syrup about 1 1/2 minutes until heated through, stirring every 30 seconds to prevent scorching.  Serve.

adapted from Better Homes & Gardens 100 Best Pumpkin Recipes 2019 publication

Creamy Balsamic Skillet Chicken

Yum

I have a great fall recipe for you.  If you like the comfort feels of a chicken and gravy dish then this will be right up your alley!

I'm doing really well on my New Year's resolution to cook from my collection of cookbook (a library full).  Today's recipe is a real winner and if from cookbook called "The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking".  by Mary Younkin who is the food blogger behind Barefeet In the Kitchen.  She makes very tasty family friendly meals, and I have found myself going through her book on several occasions for a recipe.  Today is an adaptation of one of those recipes.

CREAMY BALSAMIC SKILLET CHICKEN

Golden seared chicken breasts smothered in a creamy balsamic sauce, this is a quick dinner you can get on the table in under 45 minutes.  And not to worry, this recipe make plenty of sauce!

One Skillet Meal

One thing I love is skillet meals or one pot meals.  You can't go wrong when everything is made in the same skillet and there's soooo much less dishes to do!  This dish takes little effort when the actual cooking comes in to play.  You may spend a little more time prepping the ingredients but it all comes together really quickly.

How To Make It

I used chicken breasts sliced into strips for this dish however, you could use chicken thighs if you prefer.  Both will turn out beautifully.  

First up is browning the onion and garlic in a skillet, and then browning the chicken pieces on both sides, not until cooked, just browned.  They will finish cooking later.  You will want to do this in a stainless steel skillet.  This allows for great browning and creates a fond* on the bottom of your skillet.  When we create the sauce we are going to deglaze the skillet to pick up all the browned bits on the bottom because they add tremendous flavor to your sauce.

To finish, you will make the sauce, by cooking mushrooms until golden brown and then adding flour to coat them.  I used baby bella mushrooms for their meaty flavor, but any mushroom will do.  The flour will cause the liquids in the sauce to thicken really nicely.  Adding your broth, cream and balsamic vinegar will complete the sauce.  Dinner is almost done!

 "Fond” is the brown stuff left in the pan after you sear things."

What to serve with Creamy Balsamic Skillet Chicken

I added a side dish of basmati rice because MGG is a rice man.  You could easily serve this with mashed potatoes, or a green vegetable such as Sauteed Shredded Brussels Sprouts or Balsamic Glazed Green Beans.

This dish will leave you with all the comfort feels you get from a creamy, steamy dish.  Perfect for fall and winter dinners.

Enjoy!

More quick and easy Chicken dishes:

• Chicken and Asparagus Skillet Supper
• Lemon Herb Chicken and Rice
•  Cilantro Lime Chicken with Rice and Beans
• Crunchy Honey Lime Chicken
• Garlic and Parmesan Crispy Oven Fried Chicken

Creamy Balsamic Skillet Chicken

adapted from The Weeknight Dinner Cookbook:  Simple Family-Friendly Recipes for Everyday Home Cooking


1 tablespoon olive oil
1 tablespoon butter
1 shallot, minced
2- 3 cloves garlic, minced
8 oz baby bella mushrooms, sliced (about 3 cups)
1 1/2 pounds boneless, skinless chicken breasts, cut into 2- 3- inch strips
2 tablespoons all- purpose flour
3/4 teaspoons kosher, salt, divided
1/2 teaspoon fresh ground pepper, divided
1/2 cup chicken broth
2- 3 tablespoons balsamic vinegar
1/4 cup heavy cream
1 1/2 teaspoon fresh thyme leaves

Place the chicken pieces in a medium- size bowl. Sprinkle with flour, 1/2 teaspoon of the salt and 1/4 teaspoon of pepper. Toss to coat. 

Warm the oil and butter in a large stainless steel skillet over medium-high heat. Add the shallot and toss to coat. Cook for 2 minutes, stirring occasionally, then add the garlic and continue cooking for 1 minute, until the onions are tender and lightly browned.

Add the chicken in a single layer and cook the chicken for 3 minutes on each side. The chicken shouldn't be fully cooked yet, but it will be white or lightly browned all over. Transfer the chicken and onions to a plate.

Place the skillet back on the stove over medium-high heat. Add the mushrooms and cook for 3-4 minutes until browned and softened. Add the chicken broth, balsamic vinegar, remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon pepper to the pan and bring to a simmer. Scrape up all the browned bits from the bottom of the pan as the sauce simmers for 2 to 3 minutes. Add the cream, stir and add the chicken and any juices along with the onions and garlic back to the sauce. Cook 3-4 minutes until the sauce thickens slightly and the chicken is cooked through. Remove from the heat and sprinkle with the fresh thyme.

Amazon Associate Disclosure

Beth Center is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

Healthy Salad Formula - Shredded Chicken & Sweet Potato Salad

Yum

Making a good hearty dinner salad is a great way to eat light yet still get a good filling meal.  A lot of times salad have a lot of hidden ingredients that can make it full of calories if you aren't careful. 

So how do we make it worthy of dinner and still keep it healthy?  I'll show you.

THE BEST HEALTHY SALAD FORMULA

This formula is a great base recipe to ensure that you get a satisfying mix of leafy green and add-ins without going overboard with the carbs or the calories. 

So let's talk about this formula.  This mix of greens, produce, some grains or starch, plus lean protein will give you that hearty salad that you crave.  Then you get to put in some treats like cheese, garnish and a nice small portion of dressing to top it off.

I've gone ahead and given you some handy examples of each of the components so you can mix and match and make artistic salads of your own.  

Salad greens = 3 cups
Escarole
Baby Kale
Bibb Lettuce
Red Leaf Lettuce
Romaine
Baby Spinach
Spring Mix

Other Produce = 1/2 cup, non-starchy, cooked or raw
Bell Peppers
Carrots
Cucumbers
Green Beans
Mushrooms
Radishes
Snap peas
Tomatoes

Grains or Starch - 1/2 cup

Bulgur

Whole-wheat couscous

Farro

Baby Potatoes

Quinoa

Winter squash

Corn

Sweet Potatoes

Lean Protein = 3 oz.
Chicken breast
Chickpeas

Hard-boiled eggs

Pork Tenderloin

Shrimp 

Salmon

Flank Steak

Tofu

Cheese = 1/2 oz.

Blue Cheese

Cheddar

Feta

Goat Cheese

Monterey Jack

Moaazrella

Parmesan

Garnish = 1/2 oz.

Avocado

Almonds

Pecans

Sunflower Seeds

Dried Apricots

Dried Cranberries

Capers

Croutons

Olives

Salami or ham

Walnuts

Dressing = 2 Tbsp., Olive-oil based

Balsamic vinaigrette

Lemon vinaigrette

Red-wine vinaigrette

So what do we do with all of this?  Let's make a salad!  I made a wonderfully crisp and light salad bursting with fall flavors.  Perfect for a light dinner with some crusty bread this salad features shredded chicken for the protein along with sweet potatoes for the starch.  I included apples for the other produce and delicious buttery avocado and pepitas as a garnish, as well as a little sharp cheddar cheese.  All topped with a lip-smacking good apple cider vinaigrette.  YUM!  This really tops the list for my favorite salad thus far this fall season.

Enjoy the recipe below which is a base recipe for 1 serving.  Increase the ingredients as necessary to serve additional people.  Now go make some great salads and let me know what you come up with!

Shredded Chicken & Sweet Potato Salad

1 serving

3 cups torn butter lettuce

1/2 cup cooked diced sweet potato

3 oz shredded cooked chicken

1/4 cup sliced apple (I used pink lady)

1/4 cup chopped avocado

2 Tbsp unsalted pepitas

1/2 oz. cubed cheddar cheese

2 Tbsp Apple Cider Vinaigrette (see recipe below)

Apple Cider Vinaigrette:

2 Tbsp apple cider vinegar

1/8 tsp each, salt and pepper

1/4 cup olive oil

To make the vinaigrette: In a bowl, whisk 2 Tbsp. cider vinegar with ⅛ tsp. each salt and pepper. Slowly whisk in ¼ cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days. 

In a large bowl add all salad ingredients and toss with 2 tablespoons of Apple Cider Vinaigrette.  Serve immediately.