Pumpkin Tahini Waffles (featuring my baby girl Elsa!)

All I can think to do this week, all of my wandering thoughts, all of my lazy moments, they center around the bed. It's cold here (finally). Usually in the thirties when I wake up in the night looking for a blanket. Instead, I find an arm to hold me. A dog to cuddle with. A light that pulses through the branches of the trees when a car comes down the hill that our window overlooks.

It's usually grey from 6 until about 9 here. Foggy, sometimes so dense I don't even see the trees. Sometimes the water in the creek is so silent you can hear the squirrels padding along its bank. Sometimes Nolan's smoke and my breath and the coffee's steam all meanders above our heads like thought bubbles in old comics.

And so I think of relaxing in bed, even though we've been too busy to lately. I think of lounging. I think of the ten minutes it takes to put this recipe together and the half hour of waking up, bleary-eyed, while the coffee gets cold. It's my favorite time of day, I think. 

Pumpkin Tahini Waffles

Pumpkin Tahini Waffles

Ingredients:

  • 2 cup flour
  • 3 teaspoon baking powder
  • Pinch of salt
  • 1/3 cup sugar
  • 2 eggs
  • 1 cup whole milk
  • 1/2 TB white vinegar
  • 1/2 TB pure vanilla extract
  • 1 cup pumpkin puree
  • 1/3 cup tahini
  • 1 TB orange zest
  • 1 TB molasses
  • 2 TB honey

Directions:

  1. Prep and grease your waffle iron
  2. While iron heats, sift together all dry ingredients
  3. In a measuring cup, whisk together all wet ingredients and orange zest until frothy
  4. Create a well in the center of the flour mixture
  5. Slowly pour in your wet mixture, while stirring in the contents (I found that a rubber spatula actually worked great here)
  6. Using a ladle, pour batter into iron
  7. Bake waffles to waffle maker's directions
  8. Repeat with remaining batter
Pumpkin tahini waffles
Pumpkin Tahini Waffles

And here you can see that Elsa enjoyed the waffles, too! (Plus, I threw in a cute one of her because ISN'T SHE BEAUTIFUL!)

Elsa with her waffle
Elsa with her waffle
My dog, Elsa

A Muffin for this In-Between Month

Tahini Ginger Muffins

Decidedly, increasingly, it's getting colder around here. The dogs sleep on the bed with us, Murphy and Milo in the middle, sandwiched by my body and Nolan's. The window stays open and sometimes a stray moth floats in. If we bat it down with a tissue box or sock, it turns to dust and tumbles down.

I can't seem to stay awake. I can't seem to do much of anything, but everything is getting done. That's why I'm not a huge fan of September, because it's the in-between. It's the un-season. It's has the lazy transient waltz of earthworms and bumblebees. I want it to be over. I want it to be October. I want to celebrate my niece's birthday and wear layers and sit facing one of our pastures and dream of what comes next.

But in the meantime, we have our chores. I was cleaning out a cupboard when I found some muffin liners I thought were gone. I found some tahini, too, tucked behind a bottle of olive oil. And so I made muffins. Big, hearty ones. Ones that have a hint of molasses, a hint of fall on the tongue to keep us satiated and still waiting. 

Tahini Ginger Muffins

Tahini Ginger Muffins

Ingredient:

  • 1 1/2 cup AP flour
  • 1/2 cup almond meal
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup tahini
  • 4 TB unsalted butter, softened
  • 1 cup brown sugar
  • 2 eggs +1 yolk
  • 1 cup whole milk
  • 1 TB pure vanilla extract
  • 2 TB molasses
  • 3 TB candied ginger, roughly chopped
  • 2 teaspoon sesame seeds

 

Directions:

  1. Preheat oven to 375*F and prepare your muffin tin (I used a large muffin tin, if you use smaller, baking time will be reduced by 10 min or so)
  2. Sift together flour, almond meal, baking powder, and salt
  3. In the bowl of a stand mixer, cream together tahini, butter, and sugar
  4. Add eggs and mix to combine. It will look a little lumpy at this stage
  5. In a measuring cup, whisk together milk, vanilla, and molasses
  6. With mixer on low, alternate adding your milk mixture and flour mixture to your tahini mixture
  7. Once a batter forms, fold in ginger
  8. Evenly distribute between your muffin tins
  9. Sprinkle sesame seeds on top
  10. Bake for 25 minutes or until a toothpick comes out clean
  11. These muffins are good for up to 4 days in an airtight container
Tahini Ginger Muffins
Tahini Ginger Muffins
Tahini Ginger Muffins