hmmm, what do I talk about today?
Maybe how Autumn has a wicked stomach bug and spent all last night throwing up on everything- including me. So much laundry, so little sleep.
nah. let’s not get into that grossness!!!
I know, let’s talk about the IIDA New England Fashion Show that is happening tomorrow night!!! YESSSSS!!!! I can’t wait.
I’ve been looking forward to this event all year since I missed attending last year since I was in Miami for work & fun and it’s my last time attending.
The overall show theme is SENSEation. But our office theme is top secret until tomorrow night! We’ve been working hard on the 4 costumes for months now and it’s finally here!
Anyway, it’s Wednesday so it means it’s time for a waffle recipe!!!!!!!!!!!
I wanted to build upon the last pumpkin waffle recipe I shared so I jazzed them with some chocolate chips and made an apple cider maple syrup.
I love this pumpkin waffle recipe since it’s awesome and uses up a whole can of pumpkin. So pumpkin-y and then you don’t need to deal with leftover pumpkin. Plus, chocolate chips! Who can say no to that?!?!
The apple cider maple syrup is what makes this really special. It’s super simple to make it too. Just cook down the apple cider until it’s syrupy, then add the pure maple syrup to cook down a bit too. Lastly, toss in some butter. It can even be made the night before!
This screams fall! Dig in!!!
Chocolate Chip Pumpkin Waffles with an Apple Cider Maple Syrup
Makes 8-12 Belgian waffles, depending on desired size of waddles
For the Waffles
- 1/2 Cup butter
- 2 3/4 Cups white whole wheat flour
- 2 Tablespoons pumpkin pie spice
- 2 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 Cups buttermilk
- 1 Tablespoon vanilla extract
- 2 eggs
- 1 (15 ounce can) can pumpkin purée
For the apple cider maple syrup
- 1 1/2 Cups apple cider
- 1/2 Cup pure maple syrup
- 2 Tablespoons butter
- Melt the butter, set aside to cool slightly.
- In a large mixing bowl, mix the flour, pumpkin pie spice, baking powder, and salt.
- In a separate bowl, mix the rest of the butter, milk, vanilla extract, and eggs.
- Pour the wet ingredients onto the dry ingredients and fold in to mix. Add pumpkin puree and chocolate chips, continue to mix until just blended.
- Preheat your waffle iron and then spray the waffle maker with cooking oil spray. Use 1/3 Cup of batter per waffle to make smaller waffles, use more to make larger waffles. Cook according to your manufacturer’s instructions. Put finished waffles in the preheated 250° oven to keep warm while you cook the others.
- While your waffles are cooking, make the apple cider maple syrup. In a small pot, bring the apple cider to a boil and cook down until there is just a 1/4 cup remaining. Add the the maple syrup and cook together for another 5 minutes. Remove from the heat and stir in the butter. Keep warm until ready to serve or store in a heat safe continue to allow it to be warmed again.
- Plate with 1-2 waffles and serve with the warm apple cider maple syrup. Enjoy!