Cinnamon Belgium Waffles

We had these for dinner the other night. Yummmmy! Especially good with Buttermilk syrup and whip cream PS. I couldn't see how much cinnamon to add...it was way more than a pinch. We will definitely be having these again!

Cinnamon Belgium Waffles


2 egg yolks

1 tsp. vanilla

1 c. buttermilk

¼ c butter, melted

1 c flour

1 ½ tsp. baking powder

½ tsp. baking soda

½ TB white sugar

¼ tsp salt

2 egg whites

1 pinch ground cinnamon

Preheat your waffle iron. In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter. Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

Pumpkin Cupcakes With Cream Cheese Icing

I can't remember from which site I took this...but they were good. I am being very strict with myself right now. Yes, I need encouragement. I think I will feed my addictions by blogging good recipes instead of eating them!



• 3/4 cup butter, softened

• 2-1/2 cups sugar

• 3 eggs

• 1 can (15 ounces) solid-pack pumpkin

• 2-1/3 cups all-purpose flour

• 1 tablespoon pumpkin pie spice

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 3/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground ginger

• 1 cup buttermilk

• FROSTING:

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup butter, softened

• 4 cups confectioners' sugar

• 1 teaspoon vanilla extract

• 2 teaspoons ground cinnamon

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.