pumpkin | A Fork In Each Hand

Pumpkin Waffles

Waffles don’t have to be just something that you order when you are at a diner. They are uber-easy to make (if you have a waffle iron!) and can be whipped up pretty quickly. These Pumpkin Waffles make for a tasty autumn breakfast on a lazy Sunday morning. If you have some extra pumpkin in the fridge, you’ll probably have the ingredients to make these. If you don’t have a waffle iron (they’re pretty inexpensive – I got mine at Target), you can use this batter to make pancakes instead. Top these with butter, syrup, and/or whipped cream and you just might want to lick the plate.

The ingredients:

Mix the dry ingredients together and form a well.

In a small bowl, combine the wet ingredients with a whisk.

Pour the wet ingredients into the dry ingredients and mix until just incorporated. Don’t overmix.

Spoon the batter onto a preheated, non-stick sprayed waffle iron using a ladle or measuring cup and cook until browned.

Top with your favorite toppings. Enjoy!

Additions: None

Omissions: None

Substitutions:

Canned pumpkin for homemade pumpkin puree

Overall Rating: Like It

Source: Cooking Light Magazine

Pumpkin Cheesecake

I admit that this wasn’t the first time I’ve made this Pumpkin Cheesecake. The first time was about eight years ago and I remember two things vividly: 1) I went to the store to buy a springform pan and picked up the last one just as another guy was about to pick it up. He wasn’t happy. 2) I left out the flour entirely. It was good anyway. If you like pumpkin cheesecake but don’t let yourself eat it because it’s too fattening, fret no more.

This is a lighter version to try. I have to confess – I HATE fat-free cream cheese. It feels like rubber, has an aftertaste, and seems like fake food. But when it’s mixed together with either reduced-fat cream cheese or regular cream cheese, it blends in enough that you don’t really notice that it’s in there. This recipe calls for both fat-free and 1/3 less-fat cream cheeses and when they are mixed together with the pumpkin, you’d never know the difference. The crust is nothing more than butter and crushed reduced-fat vanilla wafers (if you want your home to smell good, throw vanilla wafers in the oven for an AMAZING aroma!) My sister borrowed this recipe from me a long time ago and we both still talk about it. It’s THAT good!