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Tuesday, July 8, 2014

Pecan Carrot Cake Waffles

These Pecan Carrot Cake Waffles are like eating dessert for breakfast....Serious YUM!! There
is no reason that you shouldn't divulge in such a scrumptious breakfast, so pull out a mixing bowl
and start mixing...you can thank me later!

Pecan Carrot Cake Waffles
2 c. flour
1/2 t. salt 
2 T. sugar
1 1/2 t. baking soda
1 t. cinnamon
1 t. nutmeg
1 t. allspice
1 3/4 c. buttermilk
2 eggs, separated
1/2 cube butter, melted
1/2 t. vanilla
1 c. chopped pecans
1 1/2 c. grated carrots

Combine all dry ingredients (first 7 ingredients) , stir completely , set aside. Mix together buttermilk, egg yolks (separate egg whites from yolks, set egg whites aside), melted butter and vanilla. Add dry ingredient. In a separate bowl, whip egg whites until peaks form. Gently fold into batter. Add carrots and pecans. Stir gently until ingredient is incorporated. Heat waffle iron until hot. Spray with cooking spray. cook according to waffle iron directions. Continue until all waffles are cooked. Top with Maple Cream Cheese Syrup (recipe below).
Maple Cream Cheese Syrup:
4 oz cream cheese
1 cube butter
4 T. maple syrup
Place ingredient in a microwave safe dish. Microwave on high for 1 minute, stir....continue to cook for 1 minute and stir, until ingredient is mixed and melted. THEN ADD: 1 1/2 c. powdered sugar and 1/8 c. pecans. Stir until combined. Serve on top of Pecan Carrot Cake Waffles.


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