20 posts tagged “breakfast”
I had a little shredded coconut to use up and was trying to figure out what to make for it that wasn't TOO awful. I decided biscotti would be a good way to use it because it's one of those things that, even when made according to recipe with no healthy substitutions, is not too bad for you. Plus, it's something to eat with my eggs in the morning.
I didn't have to do any recipe inventing here, though. I was glad to find a recipe for Coconut Biscotti on Cooking Light's site right after I got the idea. These turned out great, and even with my addition of the chocolate, are not a calorie killer. Plus, biscotti have a long shelf life, so these work out great even though there are only 2 of us.
This makes a sticky dough. I would recommend using a silpat or parchment paper to do all the kneading and forming, so you don't have to transfer it to the baking sheet. Kinda wish I would have thought of that when I was making them...
Coconut Biscotti
Adapted from Cooking Light
Makes 20 biscotti
3/4 cup AP flour
3/4 cup whole wheat flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. grated whole nutmeg
3/4 cup sugar
1 tsp. vanilla extract
1/2 tsp. coconut extract
2 large eggs
1 cup flaked coconut
3 oz. semisweet chocolate chips
a few drops of canola oil
Preheat oven to 300.
Combine the first 6 ingredients in a bowl. In a separate large bowl, beat the sugar, vanilla and coconut extracts and eggs together at medium speed until thick (about 2 minutes). Add the flour mixture and then fold in the coconut mixture.
Turn the dough onto a heavily floured surface and knead 7 or 8 times. Shape the dough into a roll and place on a baking sheet lined with parchment or a silpat. Pat to about 1" thickness. Bake for 40 minutes or until golden. Cool for 5 minutes on wire rack.
Cut diagnally into 20 slices. Place slices on baking sheet and bake 10 minutes. Flip the slices, and bake 10 additional minutes.
In a double boiler or a stainless steel bowl over simmering water, add the chocolate chips and just a little canola oil to thin it out. Melt the chocolate and then drizzle over biscotti.
This will be my last post for a while because tomorrow we are going to Vegas to win millions. Actually we will probably do minimal gambling, but maximum eating. I should be back to blogging next week!
Our friends recently got back from their honeymoon in Hawaii. Andrea was telling me how she had at least one Mai Tai each day, which reminded me of all the pina coladas I drank when we were on our honeymoon in Anguilla. I adore pina coladas, and it's incredibly rare that I drink them. I am normally not a fruity drink kind of person (I much prefer vodka tonics, wine, and beer), but there is something about pina coladas that is oh so good. I think it's probably the millions of calories in them. Actually the third day we were there, I was reading the paper and there was an article about how pina coladas have like 800 calories in them. Did that stop me from having one every day during the duration of our honeymoon? Hell no.
At any rate, I started thinking of pina coladas and remembered that I had some leftover coconut from the almond joy cupcakes, so I knew I wanted to make something pina colada inspired. I decided on pancakes because we pretty much never eat pancakes. So, why not combine two things I rarely eat and indulge in breakfast for once?
I am still a bit of a novice when it comes to making up my own recipes for baked goods or breakfast treats, so I actually ended up making this recipe twice before posting it. The first time, I overshot the amount of liquid, so the second time I reduced it a bit and also added a little bit more flour. I also upped the coconut extract the second time around, and used brown sugar instead of white. And, I reduced the temperature on my electric griddle because I think the instruction manual is wrong. :)
I would not call these healthy by any stretch of the imagination, but they are slightly better than other coconut pancakes because they don't use coconut milk, which is very caloric and fatty. You can use a lowfat buttermilk or even skim milk (which is what I used when I realized I didn't have buttermilk). I've also used less sugar and butter than most pancake recipes. Oh, and I accidentally left the butter in the microwave one of the times and it didn't get added. Oops! But, it was fine without it. Better with, of course, but completely fine without.
Pina Colada Pancakes
Makes about 6 pancakes
3/4 cup + 1 Tbsp. flour
1 tsp. baking powder
1/2 tsp. baking soda
small pinch of salt
1 egg
1 Tbsp. brown sugar
1 Tbsp. butter, melted
1.5 tsp. coconut extract
1/2 cup pineapple tidbits, drained but reserving some juice
About 2 Tbsp. reserved pineapple juice
Enough milk or buttermilk to add to the reserved juice that it equals 3/4 cup
1/4 cup flaked coconut
Maple syrup
Rum or rum extract
Preheat your griddle or nonstick pan, and grease with cooking spray or butter.
Stir together the flour, baking powder, baking soda and salt and set aside.
In another bowl, beat the egg until just frothy and then beat in the sugar to combine well. Beat in the coconut extract, butter, and milk/pineapple juice mixture.
Add the flour mixture to the wet mixture in 2 additions, mixing until well incorporated but not overmixing. Fold in the pineapple tidbits and flaked coconut.
Using a measuring cup or batter dispenser, place equal amounts of batter on your griddle. Cook until you see bubbles on the top, and then flip until golden on the other side.
To make syrup: Put as much maple syrup and rum or rum extract in a small sauce pan and heat to combine the flavors.
Garnish with additional flaked coconut and pineapple if desired.
Leftover tourlou tourlou? Make a frittata.
Tom was working late the other day and his work provided dinner for him, so I was on my own. I was too lazy to make a full meal, so I took the last of the tourlou tourlou, added 2 beaten eggs and a splash of milk and made a mini frittata. Then I sprinkled it with some feta cheese and stuck it under the broiler. A delicious Greek twist on this Italian classic.
Also, this is not particularly related to this post, but I thought I would share anyway, seeing as my commentary about the frittata was a little shortish and, well, dull (not that I am promising riveting commentary below). I love Greek yogurt. I think it's one of the best things on the planet. It's so tart and creamy. It's just unmatched by any other yogurt. Even the fat free variety is totally indulgent. But the thing about it is, it's expensive. And with prices on pretty much everything continuing to rise, I can't always justify buying the yogurt that costs 3 times as much as the other yogurt.
So, I've been trying to alternate between Greek and regular. Now, I normally only strain yogurt if I am making something like tzatziki but I decided to strain my plain yogurt this time because the texture of regular fat free yogurt when you are used to Greek is more than a little offputting. And by offputting, I mean, pretty nasty.
So I strained the yogurt overnight (that's a strainer lined with a cheesecloth, over a bowl)...
and the next morning, this is what I found in the bowl.
Ick. No wonder I can't get behind this stuff. Mind you, this was after I already poured off the liquid at the top and had already eaten a serving earlier in the day. Anyway now that it's strained, it's much better. It's still not Greek yogurt, but it's better than the runny tasteless mess I had the day before.
I've been so behind on my blogging lately, and even more behind on all the great blog events that have been happening. In fact, I was in bed the other day and when I should have been sleeping, I remembered that an Eat to the Beat deadline was approaching and I had no idea what to make. After just a minute or two, I remembered the song "Raspberry Swirl" by Tori Amos and decided that would definitely work. I love Tori Amos. I remember getting From the Choirgirl Hotel the day it came out and discussing it with one of my friends in high school. She liked "Raspberry Swirl" the best. I was hesitant. It was ok, but kind of...weird. But of course it grew on me, big time, and it's now one of my favorite songs on the album.
But anyway, back to Eat to the Beat. How had I not thought of this song before? I mean, it's not really about food (far from), but the title could easily be applied to food. It's definitely the easiest one I've thought of yet, and even easier to execute. Just think of something to stick a raspberry swirl in and be done with it. Right? Not so much.
See, my first idea was cheesecake bars which I ultimately should have just gone with. They would no doubt be tasty and the swirl would be striking against the white bars. But I had pretty much none of the ingredients for cheesecake bars, so I decided to make raspberry swirl blondies. In theory, these were a good idea (and tasty!) but in practice, not so much. First, as you know, blondies are golden in color. Second, I decided to mix some raspberry jam with a few tablespoons of batter which dulled the color way too much. And, while tasty, the blondies didn't look particularly pretty.
Then, I was home alone all weekend because Tom's friends were in town for a bachelor party. The weather was really awful and I was bored, so I decided to make something else raspberry swirled. A quickbread. This is ultimately what I will end up blogging below, but it wasn't really my first choice (err, at this point, even my second). Sort of for the same reasons as above--the swirl is not as striking. And, it's not terribly exciting or different from things I bake pretty much every Sunday--healthyish carbs to go with my eggs in my weekday breakfasts.
So then I thought, of course. Angel food cake. A relatively healthier dessert, a pretty white canvas to work with, and a flavor that raspberry would complement. So, I mashed some raspberries that I figured I would layer in the batter and went by Alton Brown's recipe. But, alas, I don't have a nice tube pan with a removeable bottom. What I have is a tube/bundt pan that doesn't have a tube that raises above the edges and also which apparently hates me. So, after all the whipping and the sifting and the slow dolloping into the pan (and even the use of a small ramekin to help prop my pan upside down to cool when it came out of the oven), I had the hardest time ever getting the damned cake out. It finally came out...but, well, not all of it. Part of it stuck in the pan, making a not very attractive angel food cake. And, I had some air pockets in the cake too. So, although it tasted good, it looked pretty awful. Sigh.
And that's when I decided that this Eat to the Beat was obviously not as easy as I had so naively imagined. And after my share of raspberry swirled items over the last few days, I decided to say screw it and post the quickbread. The funny thing is I always look at blog events to make something sort of sinful and that I wouldn't normally make, but here I am making a variation on something I tend to make all the time. But, oh well.
Light Vanilla Quickbread with Raspberry Swirl
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 egg
2/3 cup sugar
3/4 cup plain, fat free yogurt
1 Tbsp. vanilla extract
1/4 cup canola oil
1/3 cup raspberry jam
Preheat the oven to 350 and spray a loaf pan with cooking spray.
Sift together the flours, baking powder, baking soda and salt. In a large bowl, beat the egg with the sugar until pale and smooth. Add the yogurt, vanilla, and oil and beat until just incorporated.
Add the flour mixture to the wet mixture in 2-3 additions until just incorporated (don't overmix!).
Put about 1/2 of the mixture into the loaf pan, spreading evenly. Stir the jam vigorously to loosen it a little and then spoon it over the batter, but leave some space around all sides of the loaf. Spoon the remaining batter over the jam. Bake for about 35-40 minutes or until a toothpick inserted comes out clean.
Nutritional Information Per Serving (1/12 of the loaf): Calories: 177 / Fat: 5g / Carbs: 30g / Protein: 3g
I was looking for something different, but still healthy, to eat alongside my eggs in the morning and I decided to make some biscotti. After browsing the Cooking Light website, I came across their recipe for chai spice biscotti and was instantly sold. I absolutely love the nice spicy kick of chai.
To make this recipe a little healthier, I substituted whole wheat flour for about half of the all purpose and canola oil for the vegetable oil. Plus, I subbed a mixture of cloves and nutmeg for the allspice. I have whole allspice but I was just way too lazy to grind it. I know, I know, the machine does the work for me. But still, that's one more thing to clean.
I did find the mixture to be too crumbly to knead, so I added a little more orange juice until I got a better consistency. Maybe 2 or 2.5T total. Now, remember that laziness I have? Yeah, that came into play with the shaping of the loaf. I should have made it a little taller and not as wide (and then, subsequently cut the slices thinner and diagonally) to make it look more biscotti-like. But, I didn't. And you know what? Despite not being the prettiest biscotti I've seen it's still one of the tastiest.
Chai Spice Biscotti
adapted from Cooking Light
1-1/4 cups whole wheat flour
1-1/2 cups all purpose flour
1 cup brown sugar
1 Tbsp. loose chai tea leaves
2 tsp. baking powder
1-1/2 tsp. ground ginger
1-1/2 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1 Tbsp. canola oil
1-2 Tbsp. orange juice
3 eggs
Preheat oven to 350 and coat your baking pan with cooking spray. Combine the first 7 ingredients in a large bowl. In a small bowl, lightly beat the eggs and mix in the orange juice and oil. Add the egg mixture to the flour mixture, stirring until well blended. The dough will be crumbly but if you feel it's too crumbly, add a little more juice.
Turn the dough onto a lightly floured surface and knead 7-8 times. Divide the dough in half and shape each portion into an 8" long loaf. Place the rolls on the baking sheet and then flatten them to about 1". Bake for 30 minutes. Allow the loaves to cool on a wire rack for 10 minutes.
Reduce the oven temperature to 325. Slice each loaf into slices about a a half an inch thick. Place the slices, cut side down, on a baking sheet. Bake for 10 minutes and then flip and bake for 10 minutes on the other side.
Ah, the interwebs. They are a wonderful place, aren't they? I have "met" so many great people through food blogs, chat boards and just via email. One of these lovely persons is my friend B over at Bella Lately. We share a love for goat cheese and smoked gouda, great movies and good music. In fact, a couple months ago, I sent B a burned Hem CD because I just knew they were a band she'd enjoy. Let me stress the fact that the CD was burned. And I sent it in this really awful, el cheapo packaging. It was nothing. Just me wanting to share a great band with someone else.
So imagine my surprise last week when I receive a package from B and it's a cookbook! And not just any cookbook but a great one--Ellie Krieger's The Food You Crave. How great is that?! Ellie K cooks great food that's nutritious but also tastes great. Just like me! I am so thankful for B's thoughtfulness. Tom said he thinks I should send B at least one more CD. ;-)
So, I got right to making a recipe from the book--energy bars. I am a bit of a Kashi fanatic and tend to eat a pumpkin flax ot trail mix granola bar on pretty much a daily basis. Granola bars are just such a good, easy treat but I try to make sure I am getting ones that aren't as heavily processed and use "real ingredients." So, when I saw this recipe, I knew I wanted to try it out. It uses all natural ingredients, and doesn't even use any refined sugar. I did change the recipe a bit by totally swapping out the fruits for what I had on hand. I also upped the amount of cinnamon and added a tsp. of vanilla extract.
I thought these bars turned out great! Enough sweetness from the dried fruits and the maple syrup, a great crunch from the nuts, and a nice and filling snack. My changes did increase the calorie count slightly (probably because I used fruits that are naturally higher in sugar) but these are still a great, healthy choice for a snack. I stored a few of these in an airtight container and the rest got wrapped in wax paper and then in a ziplock bag and frozen. This way I can grab one out of the freezer on my way out the door and it will be a great work snack.
Energy Bars
adapted from Ellie Krieger
Makes 20 bars
1 cup oats
1/2 cup sunflower seeds
1/2 cup raw almonds
1/2 cup wheat germ
1/4 cup whole wheat flour
1/2 cup powdered dry milk
1/2 cup dried cherries
1/2 cup dried cranberries
8 dried figs, stems removed
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/3 cup pure maple syrup
2 eggs
Preheat the oven to 350 and coat a 9x13 pan with cooking spray.
Add all ingredients except the syrup and eggs to your food processor, and pulse until the mixture is finely chopped. Add the eggs and then stream in the syrup, until the mixture is well-combined.
Transfer the mixture to the prepared baking pan and press down with a spatula (or your hands) to make sure it is uniformly thick. Bake for 20 minutes. Cool completely and cut into bars.
Nutritional Information Per Bar: Calories: 151 / Fat: 4.9g / Carbs: 23.7g / Fiber: 3/2g/ Protein: 5.1g
I really wanted to participate in Danielle and Robin's Recipe Remix this time around, since I didn't get a chance to the first time. I think this is such a great idea because really, what do most creative cooks do but remix some sort of existing dish to make it more appealing, more delicious and more personal to them. The theme this time around was breakfast.
I wanted to do something Greek-inspired and I started thinking that pretty much every Greek desert has some sort of simple syrup-based liquid in it, which makes it perfect for breakfast. You already have your syrup! I decided to go with what is probably the most famous Greek desssert--baklava--and make a baklava French....I mean, Greek....toast. French toast is probably my favorite breakfast item.
I made the typical baklava filling and sandwiched that in some tsoureki (Greek Easter bread). This is a loaf I got from my grandma but if you want to make your own, there are several Greek bloggers who have made it. Then, I made the baklava syrup which is essentially honey, sugar, and water. You can add some lemon rind or a cinnamon stick, too, if you'd like.
I wish I could make this look as good as it tasted. Unfortunately, my loaf of tsoureki was not really French toast material. It was a loaf my grandma made me over Easter, which I then I froze (I had eaten too much tsoureki in a 3 day period!), but it was a very small loaf. You couldn't make normal slices from it (because it was only a couple inches high) so I had to slice it the long way which made for some interesting slices and some falling apart. Oh well!
There isn't much of a recipe because the only things I truly measured were the syrup ingredients but the process is below.
Baklava French Toast
Crush some walnuts in a food processor and stir in some cinnamon and cloves to taste.
In a small saucepan, bring equal parts sugar, water and honey to a boil (and lemon rind/cinnamon stick if you want). Thicken it by simmering for a bit.
Slice your bread (challah or brioche would also be great here) and spoon the walnut mixture over half the slices. Place the remaining slices on top of the ones with the walnut mixture, basically making walnut sandwiches.
Make your standard French toast mixture, including a beaten eggs and some milk or cream. You can add some vanilla and cinnamon, too, if you'd like. Pour the mixture into a dish big enough to hold your sandwiches and layer them in there. Let them soak for a couple minutes before flipping (carefully...I lost some of my mixture here due to poor bread cutting and flipping) and soaking them on the other side.
Melt some butter in a nonstick skillet or griddle. Add the Greek toast and cook for a couple minutes per side, until golden.
Top with the syrup and some cinnamon, if you'd like.
Nutritional Information Per Serving: I am SO not going there. ;)
I have quite a few bloggers from the group Tuesdays with Dorie in my Google Reader. As a result, every Tuesday, I tend to drool all over my keyboard from all the lovely looking Dorie Greenspan recipes the bloggers conquer that week. I am pretty sure my pants get tighter just from reading those blogs. I haven't joined the group because I don't bake often and there's a reason for that--I wouldn't be able to fit into my pants, or the desk chair in which I blog any longer :P
But, still, I wanted to try my hand at a Dorie recipe. I came across her recipe for Oatmeal Breakfast Bread on Cast Sugar, and it looked perfect. For one, it's easy. I love easy baking. Secondly, the ingredients were also pretty nutritious and things I always have on hand. It was a no brainer.
This recipe is fairly healthy as it is, but I did make some modifications to make it healthier, like replacing some of the AP flour with whole wheat and reducing the amount of sugar (but adding a tsp. of vanilla for some sweetness). I also made this into muffins rather than bread, mostly for portion control. I got 16 muffins out of the mix just barely, so if you are not as concerned with calories, I'd probably shoot for 12-14 slightly larger muffins. For the 16, they were about 180 calories per muffin with my modificatins (the recipe below).
The batter for this is so light and airy. Make sure you don't overmix it (something of which I am frequently guilty, but luckily didn't do this time around) so that your muffins end up that way, too. These muffins are so tasty and I just love the streusel-like topping. It makes you feel like you are eating something worse for you than you really are and you won't miss all the sugar in the bread itself.
Oatmeal Breakfast Bread [/Muffins]
adapted from Baking: From My Home to Yours by Dorie Greenspan
Makes 1 loaf or about 14-16 muffins
For the topping:
3 Tbsp. brown sugar
3 Tbsp. chopped pecans
1/4 tsp. ground cinnamon
For the muffins/bread:
2 egg whites
1.25 cups unsweetened applesauce
1/3 cup flavorless oil (I used canola)
1/4 cup lowfat buttermilk
1 tsp. vanilla
3/4 cup whole wheat flour
1/2 cup AP flour
1/2 cup sugar
1.5 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1/2 cup dried fruit of your choice (I used raisins and cranberries as that's what I had on hand)
1 cup oats
Preheat the oven to 350 and place the rack in the middle of the oven. Lightly grease & flour a 9" loaf pan or about 14 muffin cups.
To make the topping, mix the brown sugar, pecans and cinnamon together. Set aside.
To make the bread, whisk together the egg whites, applesauce, oil, buttermilk and vanilla until blended. In a separate bowl, whisk together whole wheat and AP flours, sugar, baking soda, salt, cinnamon, nutmeg and cloves. Remove about a teaspoon of the mix and toss it with the dried fruit. Stir the oats into the bowl with the flour mixture.
Pour the wet ingredients into the dry and using a rubber spatula, stir until just evenly moistened. Fold in the dried fruit. Scrape the batter into the loaf pan or muffin tins. Sprinkle the topping over everything. Bake for 55-60 minutes for the bread, or about 20 minutes for muffins, or until a toothpick inserted comes out clean.
Every time I think of muffins, I think of Elaine Benes. ;)
I make muffins a lot. I love having something quick to grab in the morning, if necessary, but mostly I just like eating one with a few egg whites. Between the protein from the eggs and the complex carbs in the muffin, I stay satisfied for quite a while. But if I made muffins with cups of oil and butter, like most (delicious) muffin recipes call for, I'd balloon. So, instead, I am always making new versions of healthy muffins, and here's another to add to the list.
It's no secret I love Trader Joe's. One of my favorite things there are frozen whole/pitted cherries, way cheaper than you can buy them fresh. But, the last time I was there, I picked up a triple berry frozen mix of blackberries, blueberries, and raspberries instead. When I came home today, I realized I had some buttermilk to use up, thought of these berries and voila, another healthy muffin (but tasty!) was born.
I entered these on SparkRecipes (a great tool for those who don't know about it) and got the nutritional information listed below.
Healthy Triple Berry Muffins
Makes 10-12 muffins
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup sugar
1 tsp. vanilla
2 Tbsp. canola oil
1/4 cup unsweetened applesauce
1 tsp. citrus zest (I used lime...anything would be good really, and certain citrus pairs better with certain berries)
2/3 cup lowfat buttermilk
1.5 cups berries of your choice, fresh or frozen (not thawed)
Preheat oven to 375 and lightly grease a muffin tin.
In a medium bowl, sift together the whole wheat and all purpose flours, baking powder, baking soda and salt. Set aside.
In a second bowl, beat the egg with the sugar until smooth. Mix in the vanilla, oil, zest, applesauce and buttermilk. Add the wet ingredients to the dry ingredients. Fold the berries into the mixture. Don't overmix the batter. Your muffins could become tough and the batter may start turning colors from overworking the batter.
Spoon the mixture into the muffin tin and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Nutritional Information Per Serving (12 Servings): Calories: 130.7 / Fat: 3.2g / Carbs: 23.5g / Fiber: 1.9g / Protein: 2.9g / Sugar: 11.2g
If I had to pick my arch-nemesis of kitchen appliances, it would definitely be the waffle iron. Honestly, who thought it would be a good idea to get something really hot (to the point of smoking) and then try to evenly spread batter over its entire surface, even as parts of the batter are already starting to cook? And, assuming you are able to do this well, you have to guess the correct amount of batter to make 4 equally sized waffles, which I still haven't been able to do. If you've managed to both evenly spread and use the precise amount of batter over the grid, your next feat will be to cook the waffles so that they are 1.) nicely (and evenly) browned on the outside and 2.) done all the way through. At this point, all you can do is hope that they taste good after all that work.
Luckily, despite the fact that these gingerbread waffles weren't very aesthetically pleasing, they did taste good. Plus, my waffles were cooked through and nicely browned (though they were not evenly shaped by any stretch of the imagination). But, I'll take 2 out of 3. As an added bonus, I ended up freezing about 7 waffles so we can have them for breakfast and I don't need to mess around with the dreaded waffle iron again for a while.
I looked at a few recipes for gingerbread waffles, including this one and this one, and ended up making my own up. It wasn't quite as unhealthy as the first recipe, not quite as healthy as the latter. They had a really great flavor.
Pumpkin Gingerbread Waffles
1.25 cups whole wheat flour
1.75 cups all purpose flour
4 tsp. baking powder
2 tsp. ground ginger
2.5 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup brown sugar
2 eggs
2 egg whites
1.25 cups pumpkin puree
1/4 cup molasses
1.25 cups low fat buttermilk
3 Tbsp. butter, melted
1.5 tsp. vanilla
Sift together the whole and all purpose flours, baking powder, ginger, cinnamon, nutmeg and salt.
In another bowl, beat the eggs and egg whites with the brown sugar until fluffy. Add the pumpkin, molasses, buttermilk, butter and vanilla and beat until just incorporated. Add the wet ingredients to the dry ingredients--don't overmix.
Add the batter in batches to your waffle iron, cross your fingers, and hope for the best.
This is certainly not the best of pictures, but given my many waffle-woes, I'll take what I can get.
