Pumpkin Waffles

Sheila and I made these for dinner the other night and they are delish. We couldn't find crystallized ginger though...

Also here is a cool website that will analyze any recipe...
http://caloriecount.about.com/cc/recipe_analysis.php

Pumpkin Waffles
1 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1/2 tsp cinnamon
1/4 cup finely chopped crystallized ginger
2 eggs
3/4 cup buttermilk
1/2 cup canned pumpkin
1/2 cup sugar
3/4 tsp vanilla
3 Tbs butter

The unexpected punch of crystallized ginger gives tender pumpkin waffles agrown up twist.Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamontogether in a large bowl. Remove 2 Tablespoons of the flour mixture andtoss with crystallized ginger in a small bowl. Set aside. Whisk eggs,buttermilk, pumpkin, sugar, and vanilla in medium bowl. Combine with flourmixture. Stir in butter,and fold in reserved crystallized ginger misture.Do not over mix. Heat a waffle iron and make waffles using about 1/2 cupbatter each one. Makes 5 five-inch round waffles.

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Yield

Makes 8 to 12 ghosts

Ingredients

• 3 large egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar
• 1/2 teaspoon vanilla
• 16 to 24 miniature semisweet chocolate chips or pieces semisweet chocolate

Preparation

1. Line 2 baking sheets (each 14 by 17 in.) with cooking parchment, or butter sheets and dust with flour.

2. In a deep bowl, with a mixer at high speed, whip egg whites and cream of tartar to a thick foam. Continuing to beat, add sugar, 1 tablespoon every 30 seconds, then whip until meringue holds very stiff peaks.

3. Beat in vanilla. If using cooking parchment, smear a little meringue on the underside of each corner to make it stick to baking sheets.

4. Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip (or spoon into a gallon-size heavy plastic food bag, then cut off 1 corner to make a 1/2-inch-wide opening). Pipe meringue onto baking sheets into ghostly shapes about 1/4 to 1/2 inch thick, 2 to 4 inches wide, and 4 to 6 inches long, spacing about 2 inches apart. To make eyes (noses and mouths, if desired) press chocolate chips lightly into meringue.

5. Bake in a 200° oven until meringues begin to turn pale gold and are firm to touch, 1 1/4 to 1 1/2 hours (1 to 1 1/4 hours in a convection oven); switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour.

6. Slide a spatula under meringues to release.

I am making this for whoever has the next baby. If it is a girl. Ashley, Cami, Nicki, Kristine - let the race begin.
Find directions here.

New Projects

I made this bed organizer out of the Simple Sewing book. This is all the stuff that Mike always leaves on the floor that is now in the organizer! Yes! It runs across the bed between the box spring and the mattress and comes out on my side also. I couldn't find any cute, heavy fabrics so I just got gray...I plan to spruce it up later.

I'm working on these fabric art pieces for our bedroom. The flower is my favorite so far. I think I'll draw another one for the third piece.

Birthday Banner

I made this fabric banner for Ian's birthday.

Cami's art on my walls

Thanks for helping decorate my house lou.