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The Weekly Waffle: Gingerbread with Pear Compote

Welcome cooler temperatures to the Hill Country this weekend.  63F on my run this morning.  Let's spice things up with some gingerbread waffles.  Sophie found the recipe at One Lovely Life.  I was happy to be able to use a recent purchase to measure out the molasses and yogurt.  The Metric Wonder Cup!  The Metric Wonder Cup! deserves an exclamation point each time it is mentioned.  It measures those tricky, sticky ingredients with aplomb.  I literally cannot wait to measure some peanut butter with it.  Anyhoo. Buy one and you will be happy.

Gingerbread Waffles

1/2 c. brown sugar 2 eggs, yolks and whites separated
1 1/2c plain yogurt or buttermilk
1/2c molasses
6 Tbsp butter, melted
2c flour
3tsp baking powder
1tsp baking soda
2tsp ginger
1 1/2tsp cinnamon
1/2tsp salt
1/4tsp cloves
1/4tsp nutmeg
1/4tsp cardamom

In a small bowl, mix brown sugar and egg yolks until creamy. Stir in buttermilk, molasses, and butter.

Into a large bowl, sift together flour, baking powder, baking soda, ginger, cinnamon, salt, cloves, nutmeg, and cardamom.

(Sophie wanted to make sure I got a picture of the spices...the uncooked batter tasted like pumpkin pie) 

Whip egg whites till stiff peaks form. Add liquid mixture into sifted dry ingredients and stir together. Fold in egg whites.

Bake in your waffle iron.

I served mine with some homemade pear compote. 

Pear Compote

3 uber-ripe pears (like the kind you have when you buy a dozen from Costco and they sit on your counter for a week), peeled/cored and diced roughly

3 TBS butter

pinch salt

1/4 tsp. cardamom

Brown the butter in a small saucepan, add pears, salt, cardamom and cook over med-lo heat till thickened and the consistency of applesauce.  The pears will break down, if there are larger chunks smash with wooden spoon or use an immersion blender.

 Fingers crossed that fall is here to stay.

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