Gingerbread Waffles With Cream Cheese Topping Recipes

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GINGERBREAD WAFFLES



Gingerbread Waffles image

Provided by Rachael Ray : Food Network

Time 18m

Yield 4 (4 section) waffles, 16 pieces, up to 8 servings

Number Of Ingredients 13

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table

Steps:

  • Preheat waffle iron.
  • In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

GINGERBREAD WAFFLES



Gingerbread Waffles image

If you enjoy gingerbread you will like it as a waffle. These make a nice winter breakfast. Serve with whipped cream and dusted with cinnamon.

Provided by Susie D

Categories     Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

4 tablespoons butter, melted
2 cups flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup brown sugar
1 1/2 cups buttermilk
1/4 cup molasses
2 eggs, beaten

Steps:

  • Heat waffle iron and spray with cooking spray.
  • In a mixing bowl, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  • In another mixing bowl, combine eggs, buttermilk, and molasses. Beat in melted butter.
  • Add dry ingredients with wet ingredients just until moistened and lump free.
  • Pour enough batter to fill two-thirds of the waffle iron.
  • Cook until crisp and golden brown.
  • Set aside.
  • Repeat with remaining batter, spraying with cooking spray as needed.

Nutrition Facts : Calories 314.1, Fat 7.7, SaturatedFat 4.4, Cholesterol 63.6, Sodium 454.2, Carbohydrate 55.4, Fiber 1.1, Sugar 28.2, Protein 6.5

GINGERBREAD BELGIAN WAFFLES



Gingerbread Belgian Waffles image

I like to combine the sweet and spicy taste of gingerbread with the cool and dreamy taste of cream cheese frosting. It's a heavenly way to start the day! -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 waffles (1-1/2 cups icing).

Number Of Ingredients 20

1/2 cup butter, softened
2 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar
2 tablespoons 2% milk
WAFFLES:
2 cups all-purpose flour
1/4 cup packed brown sugar
3 teaspoons baking powder
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 large eggs, separated
2 cups buttermilk
1/2 cup butter, melted
1/2 cup molasses
2 teaspoons vanilla extract

Steps:

  • Beat first four ingredients until smooth; gradually beat in confectioners' sugar, then milk. Cover and set aside., Preheat Belgian waffle maker. Whisk together first eight waffle ingredients. In another bowl, whisk together egg yolks, buttermilk, melted butter, molasses and vanilla. Add to dry ingredients; stir just until moistened., In a clean bowl, beat egg whites until stiff but not dry. Gently fold into batter. Bake waffles according to manufacturers' directions. Drizzle with icing.

Nutrition Facts : Calories 776 calories, Fat 38g fat (23g saturated fat), Cholesterol 219mg cholesterol, Sodium 1188mg sodium, Carbohydrate 97g carbohydrate (63g sugars, Fiber 1g fiber), Protein 12g protein.

GINGERBREAD WAFFLES



Gingerbread Waffles image

No ordinary breakfast, gingerbread waffles are an easy indulgence and best served with tangy sour cream and tart lingonberry preserves -- although, truth be told, they're delicious with any type of berry jam. For a special touch, use a heart-shape waffle iron.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 10

Number Of Ingredients 15

2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
4 large eggs
6 tablespoons unsalted butter, melted and cooled
1 cup whole milk
1/2 cup sour cream, plus more for serving
3 tablespoons unsulfured molasses
Lingonberry preserves (or other berry preserves), for serving

Steps:

  • Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl. Add egg mixture to flour mixture, and whisk until smooth.
  • Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown. Serve warm waffles with sour cream and preserves.

GINGERBREAD WAFFLES WITH HOT CHOCOLATE SAUCE



Gingerbread Waffles with Hot Chocolate Sauce image

Yummy and delicious. These extraordinary waffles are flavored with molasses and spices. Topped with homemade chocolate sauce, they are perfect for a special breakfast treat.

Provided by Michele O'Sullivan

Categories     Breakfast and Brunch     Waffle Recipes

Time 50m

Yield 6

Number Of Ingredients 16

1 cup light molasses
½ cup butter
1 ½ teaspoons baking soda
½ cup milk
1 egg
2 cups all-purpose flour
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon salt
2 cups boiling water
1 cup white sugar
2 tablespoons cornstarch
½ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter

Steps:

  • In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
  • In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
  • Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
  • To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Nutrition Facts : Calories 663.6 calories, Carbohydrate 114 g, Cholesterol 83.5 mg, Fat 21.9 g, Fiber 3.7 g, Protein 7.7 g, SaturatedFat 13.3 g, Sodium 1077.7 mg, Sugar 65.1 g

GINGERBREAD WAFFLES WITH CREAM CHEESE TOPPING



Gingerbread Waffles with Cream Cheese Topping image

Fans of gingerbread cookies will love these waffles! The breakfast treat features a delicious blend of molasses and spices. Add a dollop of the cream cheese frosting to make this wake-up specialty extra indulgent.-Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 16 waffles (1-1/3 cups topping).

Number Of Ingredients 21

2 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup packed brown sugar
2 eggs, separated
1-1/2 cups buttermilk
1/2 cup butter, melted
1/2 cup molasses
2 teaspoons vanilla extract
TOPPING:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1-1/2 cups confectioners' sugar
1/4 cup 2% milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Maple syrup

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, beat brown sugar and egg yolks until blended; beat in the buttermilk, butter, molasses and vanilla. Stir into dry ingredients just until combined. , In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown., For topping, in a small bowl, beat butter and cream cheese until fluffy. Beat in the confectioners' sugar, milk, vanilla and salt. Serve waffles with topping and maple syrup.

Nutrition Facts :

GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING



Gingerbread Cupcakes with Cream Cheese Frosting image

A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.

Provided by Kevin Ryan

Categories     Desserts     Frostings and Icings     Cream Cheese

Yield 12

Number Of Ingredients 18

5 tablespoons unsalted butter, softened
½ cup white sugar
½ cup unsulfured molasses
1 egg
1 egg yolk
1 ¼ cups all-purpose flour
1 tablespoon Dutch process cocoa powder
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon baking soda
½ cup hot milk
2 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
⅔ cup sifted confectioners' sugar
¼ teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
  • Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
  • Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
  • To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 36.8 g, Cholesterol 56.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 184.5 mg, Sugar 23.3 g

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