My kind of Gingerbread House

Mon, 22/12/2008

I have always marveled at bakers and artists who can take mere flour, sugar, butter, eggs and various other sundry items and transform them into architectural treasures.

My marvel of Gingerbread Houses is rooted in the fact that, deep down, I lack the gumption to even attempt such a structure. While I await the day when my baking bravado pushes me to create a three-dimensional home, this year I decided instead to create a Gingerbread Waffle House.

 Our Gingerbread Waffle House was super tasty, healthful and much, much easier to accomplish, even before having a cup of morning caffeine. Oh, and don’t tell your little ones, but instead of being sugar-laden, this version features fruit and other good stuff.

Gingerbread Waffle House Recipe

Dry Ingredients:

2 cups flour (we use half whole wheat and half white, but all white works great, too)
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon nutmeg
½ teaspoon salt

Wet Ingredients:
1 cup canned pumpkin puree
2 eggs
¼ cup canola oil
¼ cup molasses
1 teaspoon vanilla
1½ cups milk

In a large bowl, mix the dry ingredients, stirring to ensure everything is incorporated.

In a medium bowl, mix wet ingredients until well blended. Add wet ingredients to dry ingredients, stirring only until just blended. Do not over-mix, or your waffles will be tough.

In a well-oiled and preheated waffle iron, pour about 1/4 to 1/2 cup (depends on your waffle iron’s size) of the mixture, and cook according to your iron’s directions.

To serve:  Cut one waffle on the diagonal and put on top of a square waffle.  Decorate with yogurt, dried or fresh fruit, or whatever your creativity invents!

If you want to make this even easier for your morning routine, pre-make the waffles the evening before. You can reheat them in the toaster or oven the next morning. 

Life is sweet,