If everyday was Sunday...

Yesterday I painted the main hallway, entrance way and landing in my house. I hate painting. It is by far my least favourite task. And the worst part about it is that I was told that in between Christmas and New Years when I would be working, my lovely fiance would be at home painting for me, so that I wouldn't have to do it.

Enter in his friends and going to the casino for the night. Poor planning. And the results being that I got to help paint yesterday.

This morning I was feeling actually as though I had accomplished something slightly substantial. I was feeling a bit proud that I sucked it up, and did something that has now taken my house from brown and dark to light and airy grey. It feels much more welcoming, and although the results make me feel happy and pleased with myself, I obviously deserve a treat for my efforts. (Yes, there is a difference, the living room is blue, the entrance way is grey...)

Making the pumpkin waffles was a way better activity.

They tasted like pumpkin pie. I topped them with a bit of cottage cheese and syrup and had a peach on the side. Hello delicious Sunday Treat.

This recipe makes about four 9x9 waffles (and each waffle has four sections). Since there was only two of us for breakfast today (yes, I let the man who forced me to paint have waffles this morning...I am the bigger person!) there were a lot of waffles that come out of this recipe. My next post might have to be about how I used the leftovers to make sandwiches....

Sunday Pumpkin Waffles (adapted from a few sources)

1 1/3 cup whole-wheat flour

1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tsp cinnamon
1 tsp ginger

2 large eggs, lightly beaten
1 tablespoon canola oil
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 1/2 cup milk
1 tsp lemon juice

1. Heat up your waffle iron and spray with cooking spray, or coat with a bit of oil.
2. Whisk together first half of the ingredients (ingredients before the space).
3. Make a hole in the centre of the flour mixture and add in the eggs, canola oil, vanilla and pumpkin. Lightly beat the wet ingredients together before mixing the flour into the mixture.
4. Add in the milk 1/2 cup at a time. Add the lemon juice to the third 1/2 cup of milk and combine.
5. Spoon in enough batter into a waffle iron to cover three-fourths of the surface and spread the mix out so that you can get to the corners (otherwise you get the snowflake shape if you have a square waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes.