Pumpkin Overload: Doing it up waffle style

21 Nov

‘Tis the season to enjoy the wonderful flavor of pumpkin in absolutely everything possible! There is no way I can go overboard with the warm, comforting flavor of this delicious fall favorite. These days I’m adding pumpkin to cookies, homemade pumpkin spiced latte syrup to my coffee, and of course I’m enjoying pumpkin pie and bars whenever possible.

Recently, Nic and I had a free morning together so I whipped up a batch of Pumpkin Waffles with Maple Walnut Apples, courtesy of the Food Network. What an absolutely amazing recipe! It features fall flavors at their best: pumpkin and pumpkin pie spice, nutmeg, apples, maple syrup, and toasted walnuts. The hint of pumpkin in the waffles perfectly complements the warm fall spiciness of the easy-to-make topping. These waffles also freeze very well. Don’t you dare throw out extra batter after your family is full on waffles. With any waffle recipe, use all of the batter and freeze the extras for those busy mornings when you want a tasty breakfast! Something a little fancier than cereal… Call me high maintenance, but even though I don’t have time to make a real deal breakfast each morning, I still like to eat something more exciting than a slice of toast.

The price of canned pumpkin surprised me a bit during my last trip to the grocery store. And have you noticed how sometimes the grocery store is tapped out of canned pumpkin all together? Stock up when you can! During a recent trip to Sam’s Club I bought a 3 pack of oversized cans of pumpkin. I should be set for a while. I can’t remember exactly what I paid for the pumpkin, but it will definitely save us some money in the long run. Also, sometimes you’ll notice that most recipes don’t call for much canned pumpkin. Use what you need from the can and freeze the rest in an air tight container. Just defrost, use a little more, and then throw it back in the freezer for your next pumpkin cooking experience. No need to waste any!

Pumpkin is the perfect vegetable to include in your diet all year long. It’s low in calories and high in potassium, beta-carotene, vitamin A, and fiber. The carotenoids present in the pumpkin, which can reduce the risk of some cancers, need a little fat in order to be absorbed by the body. That’s why there is no shame in eating that pumpkin pie with the crust made of actual lard or adding pumpkin to cookies that include butter. Hehe…enjoy!



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