We love gingerbread around here.  We love to bake and eat gingerbread boy cookies.  We love warm gingerbread with lemon sauce.   We like the gingerbread cookies that they sell at Raleigh Tavern in Colonial Williamburg.  It’s one of the few desserts that all of the dessert-eating, over the age of 1 people in our house truly enjoy.   In Atlanta, there is this great little breakfast diner called Java Jive that is located on Ponce de Leon Avenue (pronounced PAHNCE duh LEEon to natives of Atlanta).  It has the most heavenly breakfast treat that is available only on the weekends: Gingerbread Waffles.  The waffles taste just like warm gingerbread and come with a tasty side dish of lemon curd.  Tonight when discussing dinner, the Mellow Man suggested that I make waffles, and more specifically, Gingerbread waffles like they make at Java Jive.  It was 6:30pm, and that is a tall order to fill.  A copycat version of the world’s best waffles for dinner?  When would I even find such a recipe? Well, I didn’t succeed in finding the recipe, but I did come across Rachel Ray’s Gingerbread waffle recipe, so I thought I’d share it here:

My Mom Made That: Gingerbread Waffles

Ingredients:

  • 4 Cups of All-Purpose Flour
  • 4 Tsp baking powder
  • 2 Tsp ground cinnamon
  • 2 Tsp ground ginger
  • 1/2 to 1 Tsp fresh ground nutmeg (It smells so good and yummy when you grate it!)
  • 1/2 Salt
  • 2/3 Cup Dark Brown Sugar
  • 4 Eggs
  • 1 Cup of Canned Pumpkin
  • 1.25 cups of milk
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1/2 cup Molasses

Mix the dry ingredients (Flour, baking powder, spices and salt) in a bowl and set aside.  Blend the sugar and eggs, and then add in the pumpkin, milk, butter and molasses.  The mixture will be very runny.  Slowly mix in the dry ingredients and stir together.  You do not need to over mix the batter.  Pour into your waffle iron and bake.

MM and Frog gave the recipe high praise.  It was more of a Belgian waffle, fluffy tasting recipe than what we are served at Java Jive.  Java Jive tastes much more cakey in texture.  However, the seasoning was fabulous, and it made the kitchen smell wonderful.  I’m pretty sure that we’ll be making them again, and the recipe makes a lot, so it would be great on Christmas morning!  Now I’ve just got to learn how to make lemon curd!

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