Pumpkin Pecan Waffles for #WaffleWeek2015

Tis the season for pumpkin everything. These pumpkin pecan waffles are my new most favorite waffle recipes and they’ll soon be yours, too!

Pumpkin Pecan Waffles

This will be the umpteenth year I’ve celebrate Waffle Week. Third, maybe? When you love something as much as I love waffles, you lose track of the time you spend together. The years blend into one happy memory, waffles and my stomach happily meeting time and time again. This year, however, I’ve made things a little different, a little more fun. I’ve enlisted some of my favorite blogging friends to share and spread the waffle love! Here, you can find some of the most amazing waffle recipes the interwebs has to offer. These folks, I tell you, they made some amazing treats for you.

First, let me share my recipe and get it out of the way so we can move on to the rest of the deliciousness. I did not wait long to get a pumpkin recipe up here, just very shortly after Labor Day and the unofficial start of fall. How could I resist? Pumpkin pecan waffles are the new favorite around here. Spiced and slightly sweet pumpkin, studded with crunchy pecans, perfect for fall. I can’t express my love for these babies. Top them with a small pat of butter and some maple syrup and you are good to go! Happy Waffle Week, friends! 

Be sure to check out the rest of my Waffle Week friends and all of their amazing posts. I promise they are out of this world. 

Pumpkin Pecan Waffles for #WaffleWeek2015

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1/3 cup packed light brown sugar
  • 2 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 4 eggs
  • 1 cup milk
  • 1 cup buttermilk
  • 1 cup canned pumpkin
  • 6 Tbsp. unsalted butter, melted
  • 2/3 cup chopped pecans

Instructions

  1. Heat up your waffle maker according to package instructions.
  2. In a large bowl, combine flours, brown sugar, baking powder, baking soda, cinnamon, ginger and cloves. Set aside.
  3. In another bowl, combine eggs, milk, buttermilk, pumpkin and butter until well mixed.
  4. Make a well in the dry ingredients and add in the wet ingredients. Add in the pecans Using a spatula, fold the ingredients together until they are combined. Do not overmix.
  5. Add 1/4 cup of mixture to each well of the waffle maker. Close and cook for 9 minutes until finished.
  6. Place on a plate and keep warm in a 200 degree oven until ready to serve.
  7. Top with additional pecans, a pat of butter and syrup.
http://www.feedmeseymourblog.com/pumpkin-pecan-waffles-for-waffleweek2015/

 

#WaffleWeek2015 Hosted by Kim @ Feed Me, Seymour

Appet-affles

Breakf-affles

Waffl-ides

Dessert Dish-affles

PAGES THREE AND FOUR HAVE LINKS TO MAIN PAGES WHICH WILL BE UPDATED AS POSTS GO LIVE
Appet-affles

Breakf-affles

Waffl-ides

Dessert Dish-affles

Buffalo Chicken Cups

Buffalo chicken cups are a fun and new twist on a classic party dish. Bring them and surprise your friends at parties and tailgates!

Buffalo Chicken Cups

Even though fall sports have officially started, it is most certainly NOT fall weather, yet. Yesterday, we attended a UMD field hockey game (Go Terps!) and basically melted into giant puddles of grossness. I cannot wait for the weather to cool off so sports season can be enjoyable instead of just sweaty and gross. I want to sip hot coffee instead of downing ice water like it is my job.

Regardless, snacks. Tailgating snacks and foods. Specifically, buffalo chicken cups. They are a fun twist on the quintessential buffalo chicken dip. Instead of having a giant bowl of dip, you know have adorable little wonton cups filled with all the good things in life – buffalo chicken, cream cheese, blue cheese and Monterey jack cheese.

Buffalo Chicken Cups

I cannot ever resist them, and I doubt you’ll be able to either!

Buffalo Chicken Cups

Ingredients

  • 16 wonton wrappers
  • 1 ½ lbs. cooked chicken, diced
  • 2 ounces cream cheese
  • 2 ounces blue cheese
  • 2 ounces Monterey jack cheese
  • 3 Tbsp. butter
  • 4 Tbsp. hot sauce
  • green onions

Instructions

  1. Preheat oven to 400 degrees.
  2. Spray a muffin pan with non-stick spray. Place a wonton wrapper inside each well and push down to form a cup.
  3. Place a bit of cream cheese at the bottom of each cup. In a sauce pan, melt butter. Once melted, add hot sauce and stir to combine.
  4. Add in chicken and toss to coat. Divide the chicken in the cups.
  5. Top with monterey jack cheese then sprinkle on blue cheese. Bake 20 to 30 minutes until cups are golden. Top with a sprinkle of green onion.
http://www.feedmeseymourblog.com/buffalo-chicken-cups/

One Pot Caprese Pasta #RecipeRedux

Once summer ends and school starts, fast and easy meals become necessary. This one pot caprese pasta is the fast and easy meal of your dreams. 

One Pot Caprese Pasta

Around here, it feels like things are always on the go. I never really used to think I was busy because there was always time for a House of Cards episode or a little guilty pleasure America’s Next Top Model. But in reality, things are busy and fast meals are necessary. I’ve been stocking the freezer with meals lately, trying to stock-pile for sports season so we don’t end up at McDonald’s every night of the week.

One Pot Caprese Pasta

And while the pasta may not be freezer-friendly, it couldn’t be any easier. It fits perfectly with the Recipe Redux theme of getting back to the table. The quick and easy nature of this dish leaves plenty of time to sit down at the table together and grab a meal before heading off to a sports practice or a neighborhood run. Plus it has all the good things in life. Pasta, tomatoes, basil, luscious pearls of mozzarella cheese. What is there not to like?

One Pot Caprese Pasta #RecipeRedux

Ingredients

  • 4 1/2 cups water
  • 2 Tbsp. olive oil
  • 1 lb. pasta of your choice (I used spaghetti)
  • 1 pint cherry tomatoes, sliced
  • 1/2 cup basil leaves
  • 1 cup mozzarella pearls

Instructions

  1. Combine all but mozzarella in a pot and bring to a boil.
  2. Reduce heat and to medium and simmer until the liquid has reduced. Remove from heat.
  3. Stir in mozzarella.
  4. Divide into bowls and top with additional parmesan if you choose.
http://www.feedmeseymourblog.com/one-pot-caprese-pasta-reciperedux/


Farmhouse Burgers with Tomato Bacon Jam

Perfection is farmhouse burgers with tomato bacon jam, fit for a king, queen or anyone who just really likes burgers. 

Farmhouse Burgers with Tomato Bacon Jam

A few years ago, we went to this local brewery for dinner. It’s not often that I gravitate towards burgers but one caught my eye in such a way I could absolutely not resist. It was a farmhouse burger, loaded with bacon jam and topped with a drippy, perfectly fried egg and some peppery arugula. Could you resist it? Nope.

I couldn’t either and it was probably one of the best burgers I’ve ever had. Kita of GirlCarnivore is hosting Burger Month this August and asked for some amazing burgers to round out an even more amazing collection. It was fate, kismet, serendipity. The burger – it had to be made.

Farmhouse Burger with Tomato Bacon Jam

Instead of a bacon jam, I used my famous tomato bacon jam. It gave the burger a saucy, smoky edge. And the drippy egg made it even more perfect. This recreation was, dare I say, better than the original. Make this today and I promise you won’t be sorry.

BurgerMonth2015

Farmhouse Burgers with Tomato Bacon Jam

Ingredients

  • 1 recipe of tomato bacon jam
  • 1 lb. ground beef
  • 4 eggs
  • 4 slices colby jack cheese
  • 1-2 large handfuls of arugula
  • 4 burger buns

Instructions

  1. Split the burgers into four equal portions. Form the portions into patties and sprinkle evenly with salt and pepper.
  2. Heat a griddle over medium high heat. Place the patties on the griddle and cook for approximately 5 minutes. Flip and cook on the other side until cooked through. Add slices of cheese and allow them to melt.
  3. While the burgers cook, fry four eggs and set aside gently.
  4. To assemble the burgers, place the patties on the bun. Spread a generous spoonful of bacon jam on top. Top with a fried egg, arugula and the top of the patty.
http://www.feedmeseymourblog.com/farmhouse-burgers-with-tomato-bacon-jam/

And because Kita is amazing, she set up this amazing giveaway for you! So be sure to enter!!!!!
Giveaway Code ::

a Rafflecopter giveaway

A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, Dreamfarm,Spiceologist†&Woodbridge Wines

Roasted Plouts with Marscapone

Roasted Plouts with Marscapone

Things in life are busy lately and they are only going to get busier over the next few weeks. I feel like I’ve neglected you lately. And I’m terribly, terribly sorry. I’m making it up to you with this incredibly simple but incredibly flavorful dessert. Roasted plouts with marscapone. I live for plouts. My mom introduced me to them a few years ago and I have never been the same.

Essentially, a plout is 1/4 apricot and 3/4 plum. They are sweet but tart and when roasted, so perfect. They caramelize and become beautifully reddish purple. Adding a little sweetened, smooth marscapone cheese and a quick sprinkle of turbinado sugar makes them even more perfect, if that were even possible. This is a simple, easy summer dessert that you needed to have before plouts disappeared! Please, hurry and make this!

Roasted Plouts with Marscapone

Ingredients

  • 2 ripe plouts
  • 3 Tbsp. marscapone cheese
  • 1 tsp. agave nectar
  • Turbinado sugar for sprinkling

Instructions

  1. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil.
  2. Using a sharp knife, cut the plouts in half and carefully remove the pit. Place them on the foil and roast for 10 to 15 minutes.
  3. Allow them to cool slightly.
  4. While they cool, mix together marscapone cheese and agave nectar. Dollop a spoonful on top of each plout then sprinkle each with a bit of turbinado sugar.
http://www.feedmeseymourblog.com/roasted-plouts-with-marscapone/