First of all, I have to start out by saying I had my first cup of coffee today! I know, its weird to be 40 and to not have had a cup of coffee. I have tried it over the years, but I would take a sip, I thought it tasted gross, and I was just resigned to the fact that I would never have coffee. Then last week, I had a dream that my husband bought hazel nut creamer, and I tried it with that and I loved it. Fast forward to yesterday, we had clients in for a breakfast meeting and Irish cream creamer was left over from the meeting. It was still pretty full, so I put it in the fridge. I kept thinking about what if I liked coffee with the Irish cream creamer in it? I thought about it and I decided today was going to be the day. I know how to make coffee, and usually there is some already made before I get into work. I took the Irish cream creamer out, added it to my coffee and took a sip. It wasn’t the most fantastic thing I’ve ever had, but I was bound and determined to finish that cup. It took me 2 1/2 hours to finish it, I heated it up three times, but now I can go to my grave saying at least I had one cup of coffee. It may be my last, or it may open a whole new world of different add-ins to coffee! Now, for the recipe of the day!
I mentioned a few weeks ago that I took out my waffle iron after years of it sitting in a cupboard. Now that I have it out I want to make more waffles! All different kinds of waffles. I got this recipe from of all places www.webmd.com
I have been reading recipes on their site to look for more things I can eat to lower my cholesterol and make sure I am eating better. I love pumpkin. I normally don’t break it out until now, but once fall comes around, I pretty much buy a few cans of pumpkin every time I go to the store because you never know when you are going to need it! My dad used to make this totally awesome pumpkin bread with chocolate chips. But, that’s not a healthy recipe, maybe when I get some more time I can try to re-make that only make it a little healthier. So, I was so excited when I saw this recipe! This is a little more time consuming than some other recipes I have made, and a few more ingredients you may not have on hand, but they turned out great! I have to watch my sugar intake, because my sister is diabetic, so I use Smucker’s brand sugar free syrup which is only 30 calories per serving.
- 1 cup unbleached white flour
- 1 cup whole-wheat flour1/4 cup granulated sugar1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice (or 2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg)
3 large egg whites (keep 1 yolk and discard the other two)
1 egg yolk
2 tablespoons egg substitute
1 cup low-fat milk
3/4 cup low-fat buttermilk, well-shaken
1/2 cup canned pumpkin
2 tablespoons canola oil
About 7 tablespoons dry-toasted pecans
Canola cooking spray
- Preheat a Belgian waffle iron.
- Whisk together flours, sugar, cornstarch, baking powder, salt, and pumpkin pie spice in medium-sized bowl; set aside.
- Add egg yolk and egg substitute to medium bowl and whisk in milk, buttermilk, pumpkin, and canola oil. Continue to whisk until mixture is smooth. Add the flour mixture into the pumpkin mixture, whisking just until smooth.
- Add egg whites to another mixing bowl and beat until soft peaks form (about 2 minutes). Gently fold the egg whites into the pumpkin-and-flour batter.
- Coat hot waffle iron with canola cooking spray. Spoon batter (use a slightly heaping 1/4-cup of batter per 4-inch waffle, depending on your particular waffle iron) into the waffle iron, spreading quickly. Sprinkle about a tablespoon of dry-toasted pecan pieces over the top of the two waffles (you can sprinkle with cinnamon sugar or mini chocolate chips instead, if desired). Close lid and bake about 3 minutes, until steaming almost stops and the waffles are golden brown. Serve warm!
Yield: 14 (4-inch) Belgian waffles — about 7 servings
Per serving (including pecans): 289 calories, 9.5 g protein, 40 g carbohydrate, 10.5 g fat (1.4 g saturated fat, 6 g monounsaturated, 2.7 g polyunsaturated), 33 mg cholesterol, 3.5 g fiber, 371 mg sodium. Calories from fat: 33%.