If you feel like having the most festive Christmas morning breakfast ever, you’ve come to the right place. My boyfriend basically did all of the work on this one so this credit goes to him. I got a new waffle iron for my birthday and we bookmarked around 10 waffle posts, but this one was too good to pass up. Brown butter is basically just slow cooked butter that ends up having a delicious smell and sweet taste. Mix that in with all the traditional spices from gingerbread cookies and it becomes a sweet tooth’s dream. As some of you may know I ask people to send in their best cookie recipes for the holidays. I couldn’t link to most of them since they were written out and this post would be never-ending, but the one chosen to be posted up will have full photos, instructions and tips. If one in particular catches your eye, comment below or send me an e-mail and I’ll be happy to share the recipe. Here’s a round up of some of the best submissions I got this year:

• Vegan Glazed Almond Cinnamon Shortbread
• Mom’s Pecan Squares
• Chocolate Marshmallow Rolls
• Shortbread Bites
• Nutella Lava S’mores Cookies
• Oatmeal Butterscotch Apple Pie Cookies
• Gingerbread Squares with M&M’s
• Apple Butter Cake Batter Cookies

I will be announcing which recipe is going to be made/posted soon. In the meantime, happy holidays and keep baking! Apologies for any tardiness on this, my computer picked an ideal time to die. Ingredients Makes 6 waffles

• 1 cup white whole-wheat flour
• 1 cup all-purpose flour
• 2 tbsp. packed brown sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. ginger
• 3/4 tsp. cloves
• 1/2 tsp. nutmeg
• 6 tbsp. unsalted butter
• 2 eggs
• 1/2 cup Greek yogurt
• 1/3 cup molasses
• 1 ¼ cups whole milk
• Maple syrup and whipped cream, for serving (optional)

Method   Whisk together both flours, brown sugar, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. In a small saucepan, melt the butter over medium-low heat. Once melted, continue to heat, stirring constantly with a spatula, until brown flecks form. It burns very easily so be careful! It should smell like caramel. Remove from heat and let cool slightly. Whisk together eggs, yogurt, molasses, and milk. Whisk in brown butter to that mixture. Pour the wet ingredients into the dry and whisk until just combined. Preheat a waffle maker. Let the batter stand while the waffle maker heats. Lightly coat the iron—I used a paper towel with some vegetable oil. Scoop 1/2 cup of the batter into the centre of your heated waffle maker and spread out with a heatproof spatula. Cook according to manufacturer’s instructions. Serve immediately or keep warm in a 200 degree oven. Serve topped with maple syrup, whipped cream, fresh fruit and a tall glass of OJ. This recipe was adapted from Kristine’s Kitchen.