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Friday, November 14, 2014

Pumpkin Spice Waffles with Banana Rum Sauce and Spiced Pecans

Because the banana recipe ideas just keep coming!  (Too bad I keep not winning the grand prize...)

Banana.  Pumpkin pie filling.  Pecans.  This is your mission, should you choose to accept it.

And I did, with much success.  Well, success in that they were unbelievably delicious, but not successful in actually bringing in any money.  So there's that.  Anyhow, I'm glad I put together this recipe.  These flavorful waffles would make a perfect brunch entree.  This recipe is a spin on the sweet potato waffles I made for a contest a year and a half ago.  I was tempted to use real rum in the banana sauce, but it was cheaper (and less boozy) to buy the extract.  The sauce was a little thick, but I liked it that way.  If you prefer a thinner sauce, whisk in more milk, one tablespoon at a time, until you're pleased with the consistency.

Not gonna lie, I'm feeling a little defeated by these damn contests.  Nonetheless, I will persevere!  I might just stay away from the banana contest for a bit.  Besides, I need to start planning my Thanksgiving menu soon!  And figure out how/when I'm going to cook, since I will potentially be working 18-19 hours the day before.  Oy vey.  

For the pecans:
1/4 cup white sugar
1/4 cup brown sugar
4 Tbsp non-dairy butter
1/2 tsp cinnamon
1/4 tsp cayenne *Note- these were kind of spicy. I liked it, but use less cayenne if you're not so sure about the heat (start with 1/8 tsp and add more as you see fit).
1/2 tsp salt
1 Tbsp maple syrup
1 cup pecan halves

For the waffles:
1 1/4 cup all purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp cayenne
1 1/2 cup pumpkin pie filling
4 Tbsp soy milk
2 Tbsp vegetable oil
1/4 cup sugar

For the sauce:
2 ripe bananas
4 Tbsp non-dairy butter
1/2 cup maple syrup
1 tsp rum extract
1/2 tsp cinnamon
2 Tbsp soy milk

For the pecans:  Line an 8x8 cake pan with wax paper and set aside.  In a medium saucepan, combine sugars and butter and melt over medium-low heat.  Stir in spices and remove from heat.  Add pecans and stir to coat well.   Dump the pecans into the baking dish and refrigerate while you make the waffles.

For the waffles:  In a large mixing bowl, combine flour, baking powder and soda, salt, cinnamon, and cayenne, and stir to combine.  In a medium bowl, combine pumpkin pie filling, milk, oil, and sugar, and whisk to mix well.  Add liquid ingredients to dry ingredients, and stir to mix well.  Heat your waffle iron according to it's instructions.  Cook bater until golden.  This will yield 8 rectangular waffles. (OK, so I actually got 9 out of it, but whatever.)

For the sauce:  Place all ingredients in a blender or food processor and blend until smooth.  Pour sauce into a small saucepan and heat on medium low, stirring constantly, until sauce is slightly bubbly and heated through.

Arrange waffles on plates, topping each with sauce and sprinkling with pecans.
Yield 8.

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