Does anyone else find that a can of pumpkin is not two cups anymore? You don't have enough pumpkin to make two batches of any of your recipes. And you're always left with 3/4 of a cup of pumpkin, either having to open another can to get a full cup or not using enough pumpkin in your recipe. I found the perfect way to use up that extra 3/4 of a cup of pumpkin, pumpkin waffles. Besides being tasty, I'm looking at you pumpkin haters, pumpkin is a great source of vitamin A to up the health content of your waffles just a little bit, while still being delicious. You can serve the waffles with cinnamon brown sugar bacon, spiced cider, or a pumpkin spiced latte to increase your fall vibes. Ingredients: 2 Eggs, beaten 1 1/4 C Milk 3/4 C Pumpkin 2 TBS Molasses 2 C Flour 2 tsp Pumpkin Spice 4 tsp Baking Powder 1/2 tsp Salt 1/2 C Butter, melted Heat the waffle iron. Place the beaten eggs in a large bowl. Add the milk, pumpkin, and molasses and beat thoroughly to combi
I've made sourdough bread for years but recently started branching out and trying different things with my discard. I had made apple cheddar muffins with sourdough discard probably about 15 years ago, sourdough waffles like the ones I had tried in Las Vegas, but never really added it to anything else outside of bread products. I tried Chocolate Chip Cookies a while back with good results so it seemed natural to try a chocolate cake recipe. I tend to make my baked goods less sweet so I adapted a recipe I found to suit our tastes and topped it with a lightly sweetened peanut butter drizzle. This cake was moist and perfectly sweet.