At first this appeared rather time intensive for Sunday morning waffles...but the three bowls it took to make this recipe were WORTH IT! The only thing I modified with this recipe was the buttermilk. I didn't have buttermilk and didn't feel like running to the store just to get it when the recipe only calls for a 1/3 cup.
Ultimate Pumpkin Waffles:
1/4 cup light brown sugar
1 1/4 cups all-purpose flour
1 1/8 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 3/4 tsp. cinnamon
2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. freshly grated nutmeg*
2 large eggs
1/4 cup whole milk
1/3 cup buttermilk
3/4 cup canned solid-pack pumpkin
3 1/2 tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use slightly less than 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use slightly less than 1/4 tsp.
1. Combine all dry ingredients in a large bowl: wisk to blend. The waffles are spicy, so if you’re not a big spice fan, cut the quantities in half.
2. Separate egg: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
3. Add pumpkin, buttermilk and milk to the egg yolks. Wisk to blend and set aside.
4. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
5. Pour warm butter into the yolk/buttermilk/milk/pumpkin mixture. As you pour, wisk to combine; this is crucial for keeping the butter from firming up on contact with the cold milk(s) in the bowl.
6. Add all of the pumpkin mixture to the dry ingredients, and slowly mix them together until just combined. The batter is thick, so it may appear to be slightly lumpy. That will smooth out when the egg whites are added. Do not overmix, as doing so will toughen the waffle texture.
7. Plug in the waffle iron and set the temp as desired. Higher temperatures tend to work best.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
When Alex got is first taste of these waffles he said, "They taste like pumpkin pie!" They were indeed yummy! Just in case you are thinking of skipping the step of separating the eggs and beating the egg whites...DON'T! It is totally worth it. These waffles were fluffy!
Welcome to open pumpkin season!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Stir the sour cream mixture and egg into the flour mixture until just moistened.
Mix in the raisins...or cranberries in my case.
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
If you read my blog often, you'll know there is always a little trauma in the making of yummy food. The trauma of this dish involved the binding of the scone batter. The reviews on 
I stuffed the scone batter into my pan and crossed my fingers. These babies came out PERFECT! They were so yummy and perfectly crumbly! You can add whatever flavors to this recipe you want...chocolate chips, orange rind, vanilla bean. This is a GREAT starter recipe. I will definitely be making this one again and again. 
Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt, pepper, and Parmesan cheese. Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese. Pour mixture into large serving bowl.
These guys come in the evening to feast on our neighbors garden. They are making me think twice about planting a garden next spring...Hopefully our dogs can keep them at bay. 
I added a little bit of white onion and garlic to this recipe...because lets face it...what isn't made better with a little onion and garlic? I also left out the thyme because I thought we had some and realized too late that we didn't. I made Alex do my grocery shopping this week and he scored me nice thick pieces of bacon...this recipe is worth making just to smell the bacon cooking in the pan. Oh goodness!!!! I was going to forgo using the immersion blender on half the soup, but when I added everything it needed something to thicken it up, so I gave in. It turned out pretty good.
Combine chicken, artichoke hearts, olives, peppers and onion together in a bowl. 
In a separate smaller bowl, combine Italian dressing, mayo and olive oil. 
Add mayo mix to other ingredients. Toss until all ingredients are covered with the dressing mixture.
Before last hour of cooking, remove brisket and slice.
Cut precooked spicy Italian sausage into 1/2 inch wedges and set aside. Heat olive oil in pan and add onion. Cook until onion is still white, but on the verge of turning translucent. Add garlic and red peppers. I wait to add the garlic until this point because I am the QUEEN of burning garlic in dishes like this. Cook until peppers are soft, but not falling apart. Add sausage wedges and cook until they are warmed through. 
Prior to serving, add 