The Chicagoland area is PUMPED!
Do you know why? The Cubs are in the playoffs!!! Such a big deal since they haven't won a world series for the past thousand years! Ok, I exaggerate. But there has been this curse over the Cubs for the past 108 years and the whole town is hoping that the curse is coming to an end! They beat the Pittsburgh Pirates and have just won a game against the St. Louis Cardinals. The Cubs still have a long way to go, but in the meantime, each win pumps up the whole city! (maybe not for the White Sox fans...tee...hee..hee). Anywhoooo, I am pumped about this fall dessert! It's great on those summer-like fall days when the leaves are golden and the temperatures are warm.
Ice cream sandwiched between brownie pumpkin waffles. Yes, please!
Such a light pumpkin flavor in the brownie waffles.
Each bite keeps you feeling cool with the ice cream, but you know the star of the show is the brownie pumpkin waffles. Can you make these waffles for breakfast? Why not? Just skip the ice cream and add powdered sugar. What a breakfast treat to serve all month long. After all, it is "Pumpkin"tober!
I cut the waffles into quarters to make mini ice cream sandwiches, but you can do whatever size you want. Make them open faced and add ice cream and chocolate syrup! Decadent!
originally from Brit and Co.
Ingredients:
1 box brownie mix
15 ounce can pumpkin pie filling
2 eggs
1/3 cup vegetable oil
1 tsp cinnamon
nonstick spray
vanilla ice cream
Directions:
In a large bowl, mix together brownie mix, pumpkin pie filling, eggs, vegetable oil and cinnamon. Heat waffle iron.
Spray with non-stick spray. Pour batter into each section of waffle iron. Cook for about 4-5 minutes before removing.
Let cool slightly. Cut each waffle into quarters. Top one side with ice cream and place the other waffle on top.
Each Brownie Waffle is so chocolaty with just a touch of pumpkin flavor,
Little sandwiches of sweet goodness!
Celebrate the little things that make life sweet,
Christine
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