Fall is officially here! The crisp air, fallen leaves and the smell of warm spices are my favorite things about this season! Like a lot of people, my other favorite thing is pumpkin spiced everything!!
These waffles are packed with flavor, and are cooked into crispy golden brown squares that are fluffy and soft inside.
They will spice up any breakfast and are a great choice for a fall brunch!
They are also easy to make, and perfect for when you don't know what to do with that leftover canned pumpkin. They can easily be frozen which means you can have these pumpkin waffles for breakfast, or dinner and is perfect for those who are rushing to cook breakfast in the morning!
Happy Fall!
Nothing screams Fall more than the smell of a nice apple dessert coming out of the oven! This apple galette is one of my go to recipe because of how delicious and effortless it is to make.
It's one of the simplest desserts to make, thanks to store bought puff pastry! During the holidays, we are all scrambling to make so many dishes that this recipe is a great substitute for when an apple pie is just too much to make!
From the golden pastry crust, to the warm spiced apples in the center, you won’t even think twice about the missing apple pie!
This galette is perfect to make when apples are in season ,but is also great when made with pears, and even stone fruit!
1 sheet frozen puff pastry, thawed
2 - 3 large apples, peeled and sliced
2 Tbsp. all-purpose flour
1/4 cup packed light or dark brown sugar
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
2 tsp. fresh lemon juice
1 egg, lightly beaten
2 tbsp. muscovado sugar
Preheat the oven to 425 degrees F.
On a lightly floured work surface, roll out the puff pastry into a 12-inch circle. Transfer to a parchment paper lined sheet pan.
In a medium sized bowl, toss the peeled, cored and sliced apples with lemon juice, flour, sugar, and spices. Toss until all the apples are coated.
To assemble, arrange the apple slices evenly in the middle of the dough, leaving a border.
Fold edges of dough over filling, tucking and overlapping as needed.
Beat the egg, and brush the crust with the egg wash, and sprinkle the muscovado sugar over the egg wash.
Bake for 25 minutes, until the crust is golden brown.
Serve with ice cream
