In honor of Halloween, The Hash Kitchen in Scottsdale is whipping up some festive–and frighteningly good–breakfast specials. Pop into the restaurant or, if you dare, try to tackle these tasty treats at home.
Candy Corn Vanilla Belgium Waffle
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3-1/2 teaspoons baking powder
- 2 large eggs, separated
- 1-1/2 cups milk
- 1 cup butter, melted
- 1 teaspoon vanilla extract
Candy Corn Syrup
- Candy Corn
- Water
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. For the candy corn syrup, combine candy corn, water in a small saucepan. Bring just to a simmer over medium heat, stirring frequently to dissolve the candy corn, but do not bring to a boil. When the candy corn is dissolved, remove mixture from the heat. Allow to cool to room temperature.
Pumpkin Pie Pancakes
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each. Brown on both sides. Top each pancake off with whipped vanilla cream, candied pumpkin seeds and a maple reduction.
Spooky Bloody Mary
- Bacon salt for the rim
- 3 oz. infused vodka (any flavor you want)
- 5 oz. Smoked Bloody Mary mix
- Splash of hot sauce
Combine ingredients. For toppings, try pickled egg eyeballs, dehydrated Cajun scorpions and bat-shaped sausage links.
