I have some seriously exciting news to share today! I was asked (and incredibly honored) to do my very first guest post as a blogger!
And while I realize that I was the one who was supposed to be guest posting on her blog, I’m equally excited to introduce you to Tina from The Worktop.
What’s a worktop? Well, I’ll take that definition straight from Tina: [ˈwɜːkˌtɒp] [n.] a flat surface in the kitchen for the preparation of food. Apparently, that’s what they call the countertop in London, where she is currently living. Tina is a corporate lawyer from LA turned store manager/barista at a London coffee shop. Plus writer of her awesome blog! I’m pretty much totally jealous.
But I won’t give away all her secrets because I want you all to go check it out for yourselves!
So let’s move on to whole wheat pumpkin waffles.
Don’t even try to tell me you’re “so over” pumpkin. Seriously Starbucks with a September 2nd PSL release date? Killing me.
In my book, you still have plenty of time to enjoy these fall beauties. They are an absolutely delicious weekend breakfast when topped with fresh whipped cream and maple syrup. When we make them, we double the recipe so we have plenty to freeze and enjoy during the week. A quick pop in the toaster and they’re good to go. The girls also love having them for lunch as a “sandwich” spread with some Maple Cinnamon Cream Cheese.
Dig out your waffle iron, fill your kitchen with the aroma of fall and please those pumpkin loving tastebuds.