So.. Halloween's literally in four days, and that means that there's only one more month of fall left..

*quietly whispers* 57 days until Christmas. I kind of think it's insane that that's the way we think, but it honestly is. We are always looking forward to what's next, and when that comes by, then we immediately move on to the next chapter. It's sad that we never cherish the moment. but hey always looking forward to something makes life more interesting. 

This weekend I took advantage of the few moments that butternut squash is in season, and made one of my favorite soup. That's right it's...

Rich.

Creamy.

Sweet.

Savory.

and bonus it makes a really cold, rainy day x10 better (just make sure you wear warm socks when eating for best results)

Also be prepared to mix everything with your hands, because hands are much more effective than spoons, in my opinion. 

If you have a normal sized blender, like me, you may have to blend the soup in batches.

Recipe --> here

XO

Lauren

Sweet Potato Waffles

I'm a firm believer in doing what you feel is right, no matter the reason why. You do not own anyone an explanation for doing something or not. This can be applied to silly, frivolous whims or to something on a deeper level.

These waffles are a prime example of that.

The morning I made this beautiful creation of a breakfast, I honestly was not planning to go through with it at all.
Some strange desire came over me to make waffles and a bunch of sweet potatoes in the crisper were calling my name.
Did I have a reason or explanation behind the fact that I, out of nowhere, wanted to randomly roll out of bed and make waffles?
no.
I just wanted some DARN WAFFLES
I mean, sometimes you just gotta treat yo' self.
Luckily, this post recently popped up on my dash and I made the connection.

When I came across the recipe, just looking at the ingredients made me think of fall.

I mean sweet potatoes and pumpkin pie spice? Lets get real here.

  

*side waffle making tip* to get more of that "incomplete" waffle look (above), just use less batter!

So if you're looking for a super fall breakfast, I hope I pointed you in the right direction. On the side note, I am so thankful to be using 2nd person pronouns because my life has been absent of them lately thanks to Chemistry and English (yay essays and lab reports!).
Anyways... I'll be back soon with yet another fall recipe, but plot twist, it's actually not a desert or breakfast! Wow, even I was not expecting that.
Have an awesome rest of the week.



RECIPE CREDIT TO THE ALWAYS WONDERFUL JOY from Joy the Baker
Original link: http://joythebaker.com/2014/09/recipes/vanilla-bean-sweet-potato-waffles/ 

Ingredients

• 2 small sweet potatoes, roasted and cooled
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons packed brown sugar
• 1/2 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract
• 2 large eggs
• 5 tablespoons unsalted butter, melted
• 1/4 cup maple syrup
• 1 1/4 cup buttermilk

Instructions

1. To roast the potatoes, place a rack in the upper third of the oven and preheat oven to 375 degrees F. Wrap whole, unpeeled sweet potatoes in foil, place on a rimmed baking sheet and allow to bake until a fork inserted in the potato meets no resistance. Depending on the size of your potatoes, this could take 30 minutes or so. Remove from the oven and allow to rest until cool enough to handle. Peel the potatoes, discard the peel, and mash well with a fork. Measure 1 cup of potatoes for the waffles.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
3. In another medium bowl combine brown sugar and vanilla beans. Use your fingers to rub the two together, infusing the brown sugar with vanilla. If you're using vanilla extract, add vanilla to the eggs and sugar after they're beaten together.
4. Whisk in the eggs until well combined. (Add the vanilla extract here, if using.) Whisk in the melted butter, maple syrup, and buttermilk. Stir to combine.
5. Add the wet ingredients all at once to the dry ingredients. Stir well to combine thoroughly. Allow to rest while the waffle iron heats.
6. Spray waffle iron if it isn't already nonstick. Add waffle batter and cook according to your specific waffle iron.
7. Serve warm with pure maple syrup. These waffles also freeze very well once baked.

XO
Lauren