good morning, friends!
i hope you’re all doing well today & i’m glad you liked my pumpkin recipe showcase yesterday.
sunday was mostly about pumpkin, but there was other goodness mixed in there too…in the form of sprinkles!
brad has been asking me when we’re going to use our waffle-maker (a bridal shower gift from way back in april…). liz used it a couple times this summer, but i hadn’t broken it in myself yet.
with the most delicious waffles i have ever eaten.
and sorry, i don’t have a crazy-blow-your-mind waffle recipe for you today. we used a boxed mix.
what made these babies so awesome was the toppings!
in particular, the huckleberry syrup from a gift basket on saturday. it blew my mind!
i also topped mine with a bit of butter, some sprinkles, and coconut flakes!
brad went a little crazy on his! he used the huckleberry syrup too, along with coconut flakes, cashew butter, and an insane amount of whipped cream! lol. i shouldn’t let that man near the whipped cream container apparently.
that waffle maker won’t sit unused for another 5 months!
one other recipe that i’ve been dying to try is ashley’s cake batter cashew butter.
i had one problem though. the recipe called for sucanat. i’ve never used sucanat before, so i had no idea what it was similar to. i used agave in its place, thinking it was a liquid sweetener, but the cashew butter didn’t react well to the agave. it started sticking together and thickening up. it never got drippy like i wanted. now i’m guessing that sucanat is a granulated or powder sweetener and i should have just used sugar? can anyone help me out?
either way, this cashew butter tastes delicious, even if it’s not the prettiest batch. the sprinkles help!
today is volunteer-at-the-garden day! i’m excited to get outside. i hope the rain holds off!