Thursday, November 27, 2014

Churro Waffles

I had planned on making my yummy brown sugar, pecan topped cinnamon rolls yesterday morning and upon entering the kitchen, I realized I had left both cans of rolls out overnight. I was super bummed!

Not that bummed though because there was a new recipe I wanted to try that was made of biscuity, cinnamony, sugary goodness. I got in the fridge to get my two cans of biscuits that I had bought for this recipe and they were nowhere to be found. I was getting ticked at this point.

I thought "OOOOOOOOOOOOkay, I guess it's eggs, hashbrowns and toast." so I went ahead and poured two cups of hashbrowns in hot water to be rehydrated. As I got back into the fridge to pull out the eggs.........


UGH!! I was saying ugly words in my head by now and my poor hashbrowns were going to be wasted. I asked Husband if hashbrowns and toast sounded ok and he wasn't thrilled so HE got in the pantry and pulled out the bisquick and said "Just make pancakes.". Ok, sounds good. We found out that bisquick requires eggs. I was officially mad at this point. Husband said I should make waffles and I rudely informed him that I had never seen a waffle iron in the house so that was a dumb idea. He pulled one out.

I got on Pinterest to see if there was a waffle recipe that was yummy. I found these churro waffles. They looked super tasty!

They only required eggs. By now we remembered that Husband's sister lives about 200 yards away so we asked if she had eggs and by golly she did so her husband brought some eggs down for me. This was almost an hour after I first stepped foot in the kitchen that morning.

Here is how this recipe went down...

#1- In the recipe, it says the churro topping is cinnamon, sugar, and melted butter. It doesn't say that the cinnamon and sugar need to be together and the melted butter on the side. So I stirred all of them together to make a cinnamon sugar paste. I didn't know how this could work but I made the topping out of the ingredients it said to!

#2- I have never used a waffle iron before so I didn't really know how much batter to put in or how long to let it cook. I overfilled it with batter so it spewed out the sides, I touched all the wrong parts therefore burning the crap out of most of my fingers, and my first batch of waffles were all soggy.

#3- The recipe only calls for 1/3 c. of melted butter to coat ALL the waffles this batch makes. Please. There is no way on this Earth that 1/3 of a cup could cover all those waffles enough so the cinnamon sugar sticks to them. This is the point where I realized the melted butter was for pouring over the waffles so they can be dipped in DRY cinnamon/sugar. I wasted a lot of ingredients on that redo.
I ended up probably using about 2 cups of butter to coat all the waffles.

#4- My second batch came out much much stiffer yet after being coated in butter, they became like limp noodles. Bleh.

#5- For YEARS, my husband has talked about wanting to buy real maple syrup. The only problem is that it is $27 and for years, I have refused to let him buy it. Why? Because it's $27. Yet I decided to get it for him for his birthday. Is it worth $27? Yes :(

#6- My final product came out rather tasty but the kitchen was a MESS. Butter, batter, sugar, crumbs, EVERYWHERE. It was worth it though....look at this yumminess...

Sunday, November 9, 2014

Pumpkin Spice Pecan Mini Bundt

After 4.5 months of pregnancy, I FINALLY had energy today to do some baking!

I started out making Ninja Turtle cookies for a coworker and you can see those here.

Then I decided to get creative and take two recipes I've made and kind of tweak it a bit to make my own "thing". I named this "thing" a pumpkin spice pecan mini bundt. That's the best I could come up with.

I was originally going to make my pumpkin spice cookies (I tried those here) but decided that I wanted to do something a little different. I wanted to see if they would bake good in little mini bundt form. All I had to do was mix a box of spice cake mix and a can of pumpkin. I baked them at 375 for about 17 minutes and they turned out perfect.

Then I thought I should top them off with my yummy cream cheese cinnamon frosting. Here is what I used:

4 oz. cream cheese
4 oz. softened butter
2 c. powdered sugar
1 tsp. vanilla
1 tbsp. cinnamon

After I pulled the cakes out of the oven, I put the frosting into a smaller bowl and warmed it up for 15 seconds. I spooned it over the top, letting it drizzle all pretty like over the edges, then added nuts and a pinch of cinnamon.

These are pretty darn tasty and a perfect fall treat! If you try them, I hope you like them!