Gingerbread Waffles with Cream Cheese Glaze

Ingredients:

• 1 3/4 C all purpose flour
• 2 tsp. baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg (fresh, if possible)
• 1/4 tsp ground cloves
• 4 large eggs
• 1 C milk (I use whole)
• 1/2 C sour cream
• 6 TB unsalted butter, melted
• 1/2 C packed dark brown sugar
• 3 TB unsulphered molasses
• 4 oz cream cheese--for glaze
• 1/4 C unsalted butter, softened--for glaze
• 1 1/2 C powdered sugar--for glaze
• 3 - 4 TB milk--for glaze
• 1/2 tsp vanilla extract--for glaze

Instructions:

1. Preheat waffle iron while preparing batter.

2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until combined.

3. In a separate bowl whisk the eggs until foamy. Add the milk, sour cream, melted butter, brown sugar and molasses. Whisk until well combined.

4. Make a well in the center of the flour, and pour liquid in the well. Mix until just combined; it should be slightly lumpy...do not overmix.

5. Spray waffle iron with nonstick spray. Pour batter into iron--amount depends on your iron. Cook according to your individual waffle iron instructions.

6. Serve by piping glaze over the top (put in a resealable bag and cut off a tip).

   For glaze:
   Place cream cheese and butter in a mixing bowl. Mix with an electric mixer until well blended and fluffy.
   Add in powdered sugar, milk, and vanilla and whip until light...add more more if needed to make easier piping.