Pumpkin Spiced Waffles Pumpkin Spiced Waffle recipe Pumpkin Spiced Waffle batter Pumpkin Spiced Waffle recipe Pumpkin Spiced Waffles I am so excited that it has finally cooled off enough in LA to get all fall inspired with recipes. While it’s not quite scarf and boots weather here yet, I know we have all embraced the slightly cooler weather and have been busy in the kitchen baking. One of the things I love about fall in all the pumpkin recipes. When I was growing up during fall we always had pumpkin bread around. A loaf would easily get devoured in a day around the house. The smell of pumpkin anything baking is just such a great smell and really rings fall for me. So today we have another way for you to utilize one of falls most favorite ingredients: Pumpkin Spiced Waffles. I really love waffles and realized that I don’t really make waffles that much, but this recipe will be sure to change that. This really is such a perfect fall breakfast recipe. You can also check out McCormick.com for more fall inspired recipes that are just as good! Enjoy and stay warm!-Teri

Pumpkin Spiced Waffles
Makes 5

1/2 cup pumpkin puree
1 1/2 teaspoon vanilla extract
1 1/2 teaspoons of McCormick Pumpkin Pie Spice
1 teaspoon McCormick Gourmet Ground Ginger
1 cup all purpose flour
1 1/2 tablespoons light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup (1/2stick) unsalted butter, melted and cooled
1 large egg, lightly beaten

nonstick spray

1. Place pumpkin puree, pumpkin spice and ginger in a mixing bowl and whisk together. Set aside.
2. In another mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add the buttermilk, butter and egg to the flour mixture. Stir together with a fork until mixture comes together and no dry spots remain.
4. Stir pumpkin mixture into the waffle batter until well combined.
5. Set waffle iron to desired temperature. Once heated, lightly spray the top and bottom with nonstick cooking spray. Pour 1/3 cup of the batter into the center of the waffle iron and press. Once desired doneness has been achieved, transfer waffle to a baking sheet and repeat until all batter has been used.
6. Serve with softened butter and maple syrup.

*This post was sponsored by McCormick. Thank you for supporting our sponsors! It helps us keep going!*


Pumpkin Spiced Waffles

October 21, 2014  /   /   //  5 Comments

favorite_stuff We are really excited about this giveaway because we got to hand pick everything, and everything we LOVE. This is such a great giveaway and its so darn easy to enter. Really. All you have to do is click here and then enter your name and email. It’s really that easy, and don’t worry, you email is safe and you won’t be put on an email list! Good luck everyone! Hope you like what you see! :) The giveaway ends October 19th!

** We are getting a lot of comments on this post which is great! BUT you must click the link to enter! Leaving a comment doesn’t enter you to win! Good luck! **


Our Favorite Stuff Giveaway

October 17, 2014  /   /   //  46 Comments

Pumpkin_Cornbread cornbread_batter Pumpkin_skillet_Cornbread Cornbread_Honey Hello friends! With all the heat LA has been getting, we welcomed the cooler weather with open arms and embraced it and everything that comes with it. We are so excited to start posting some really cozy recipes. We are going to start out with this Pumpkin Cornbread recipe we made for MyHabit. You can find all the details and the full recipe right here. Stay cozy!

*This post was sponsored by MyHabit theFIX. Thank you for supporting our sponsors! It helps us keep going!*


Pumpkin Cornbread

October 16, 2014  /   /   //  16 Comments

white_wine_brasied_Short_Ribs short_Ribs white_wine_braise braised_short_ribs short_ribs_braised I’m really excited for today’s post! We have a recipe for one of my favorite things to eat in the whole world… short ribs! Short ribs are just one of those yummy dishes that are easy to make. It’s all about the braise! Braising short ribs makes them incredibly juicy and tender. For our braise we used Ecco Domani Pinot Grigio because of it’s crisp and refreshing taste, it really is the perfect wine for this braise and I wouldn’t think twice about using a different kind! We paired our super tender short ribs with a parsnip and rutabaga puree, and also made a really delicious sauce using our braising liquid. This combination is completely amazing. I really love the parsnip and rutabaga puree, particularly because I grew up eating mashed potatoes with meat. So this substitute is perfect because it’s not quite as heavy as traditional mashed potatoes and you can still get that nice creamy texture in every bite. I also want to mention the sauce once more. It’s really, really that good (Sorry, I’m a little obsessed!) It’s the perfect meal to dive into for fall. Enjoy!

PS – Excited to share that in partnership with Ecco Domani, we’re offering a fun giveaway of some of my favorite things that upgrade your traditional kitchen and dinner sets for autumn. Hope you enjoy it. Just hop on over to their Facebook for more details on how to enter!

White Wine Braised Shirt Ribs
Serves 4 to 6

braised short ribs:
3 1/2 tablespoons extra virgin olive oil, divided
6 (bone-in) short ribs, trimmed
1 onion, diced
1 large carrot, peeled and diced
2 ribs of celery, diced
3 garlic cloves, lightly smashed
2 tablespoons minced thyme
2 tablespoons tomato paste
1 1/2 cups Ecco Domani Pinot Grigio
1 cup chicken stock
4 tablespoons cold salted butter, cubed
salt and pepper to taste
parsnip and rutabaga puree:
2 large parsnips, peeled and chopped
1 large rutabaga, peeled and chopped
1 garlic clove, lightly smashed
2/3 cup heavy cream, warmed
6 tablespoons salted butter, softened
salt and pepper to taste
2 tablespoons minced parsley
1 1/2 tablespoons shredded lemon zest
1 teaspoon minced rosemary
1 garlic clove, minced

1. Preheat oven to 325°F.
2. Pour 1 1/2 tablespoons oil into a large Dutch oven and place over medium-high heat.
3. Generously season short ribs with salt and pepper and sear for 2 to 3 minutes on each side. Remove short ribs from pot and set aside.
4. Drain excess fat from pan and add remaining oil. Add onions, carrots and celery and sauté for about 5 minutes. Season with salt and pepper. Add garlic and thyme and continue to sauté for an additional 3 minutes. Stir in tomato paste.
5. Deglaze pot with white wine, making sure to scrape any browned bits that may have stuck to the bottom, with a wooden spoon. Boil until liquid has been reduced by one third. Add short ribs back to the pot, in a single layer and top with stock.
6. Bring to a boil, cover and place into the oven for 2 to 2 1/2 hours or until ribs are fork tender.
7. Remove short ribs from braising liquid and set aside. Skim excess fat from top of braising liquid. Pour liquid (including braised mirepoix) into a blender (leave the center cap off and replace it with a damp towel, folded a couple times and your hand placed over it… this will prevent your blender top from exploding off [ due to the steam] as you blend) or using an immersion blender, blend together until smooth. With motor running, add cubes of butter until fully incorporated. Adjust sauce seasonings. Return puree back to the pot with short ribs; cover and set aside until ready to use.
8. For parsnip and rutabaga puree: Fill a large pot with salted water and add parsnip and rutabaga chunks. Boil vegetable until fork tender. Drain water from pot and transfer mixture to a blender or food processor. Add cream and butter and puree until smooth. Season with salt and pepper.
9. For Gremolata: Combine all ingredients into a small bowl and toss together.
10. To assemble: Ladle a scoop of the root vegetable puree into a shallow bowl and top with 2 short ribs. Top with a ladle of sauce and finish with a sprinkle of gremolata. Serve immediately.

*This post was sponsored by Ecco Domani. Thank you for supporting our sponsors! It helps us keep going!*


White Wine Braised Short Ribs

October 15, 2014  /   /   //  16 Comments