Thursday, December 31, 2009

Waffles - Variety is the spice of life!

I came across this recipe for Carrot Waffles in Dorie Greenspan's book Waffles and decided to try it today. You can't really tell from the picture that they have all this yummy stuff in them, but they sure tasted good. It made me think of that book by Seinfield's wife where you sneak veggies into kids' food. I actually find that idea kind of creepy, but if you really need to "fool" your children into eating a vegetable then this ones for you. I had the ingredients measured out the night before and all I had to do this morning was mix it up and heat up the waffle iron - of course now I have some extras in the freezer too. I think a breakfast waffle party would be fun - you can make up a bunch with a couple different flavors and then reheat in the oven. Can you believe I still had more carrots!! Boy, did I overestimate how many I would need for that carrot cake...

Carrot Cake Waffles makes about 6 in a round waffler

1 big carrot - grated enough for 2/3 cup
1/2 cup chopped pecans
1/3 cup shredded coconut (try to find unsweetened, if you can't then leave out the sugar that follows) if you don't like coconut, then leave out.
1/2 stick butter melted
1 and 1/2 cups flour
1 tablespoon baking powder
pinch salt
1 and 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
3 tablespoons sugar
1 and 1/2 cups milk
2 eggs
1 teaspoon vanilla

Toss the first 3 items together - if you have some people that don't like nuts then hold them aside and just top each waffle with a sprinkling before you close the lid. Whisk the rest of the dry ingredients in a big mixing bowl. In a measuring cup mix the milk, eggs and vanilla. Pour the liquid into the dry and mix until mostly incorporated then add the carrot mixture and after that is mixed in add the melted butter. Pour into your waffler and cook. I let them cool on a rack and then freeze between wax paper in a large ziploc. When ready to eat next time just pop in the freezer. Top with a little maple syrup if you feel the need, but they are really good on their own - with bacon on the side of course!

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