Gingerbread Waffles

In December, my friend Cherie hosted a Chaos Cooking event. The idea is that everyone comes bearing ingredients, and cooks. It's kind of a demented potluck.

Since Cherie owns a waffle iron, I decided to make peanut butter waffles, with grape jelly and bananas to top:


I was inspired, and asked for a waffle iron as a holiday gift:

For my first homemade waffles, I decided to keep the holiday going and make this recipe for gingerbread waffles.

Waffles are very similar to a quickbread recipe - wet ingredients (butter or other fat, eggs, milk or other liquid, andin this case, some molasses) added to dry ingredients (flour, leavening, spices):

Ready to go:

The leftovers, ready to make like Eggo and go in the freezer for weekday breakfast!

Gingerbread

This gingerbread recipe makes the deepest, darkest, least sweet gingerbread I've ever made. I suggest a large slice with coffee, and maybe some whipped cream (and sprinkles):
I used fresh ginger rather than the powdered stuff in the spice cabinet, and per the recipe suggestion, i mixed it in with my melted butter. Here it is along with the other wet ingredients:


The wet ingredients are added to the flour, leavening and spices in stages, and at some points it looks rather muddy:

But soon you have deep, dark batter to pour in your pan, and in just a half hour, delicious!