Wuffin Bar Brunch
Heat oven to 325. Place pecans on a lined baking sheet and bake in the oven for 10-15 minutes until fragrant and slightly darkened.
Remove from oven and allow to cool.
When the pecans are cooled, chop pecans.
Mix brown sugar and maple syrup together until brown sugar is dissolved.
Mix together chopped pecans, brown sugar maple syrup mixture and softened butter.
Mix yogurt and peanut butter together until smooth.
One tablespoon at a time, add milk to yogurt peanut butter mixture until you get your desired consistency. Should be easy to spread or pour over waffles.
Place powdered sugar in a mixing bowl. Slowly incorporate lemon juice a tablespoon at a time, mixing until smooth.
Add as much lemon juice to get powdered sugar to a nice thick, but pourable consistency.
Add in lemon zest and mix to incorporate.
In a medium saucepan over medium heat, combine blueberries, water, sugar and lemon juice.
Cook over medium heat for 10 minutes.
Add remaining blueberries and continue cooking, stirring frequently for another 5 minutes.
When blueberry sauce is thick enough to coat the back of a spoon you are done.
- 1 Toasted Pecan Butter:
- 1/2 cup raw pecans
- 1 tablespoon brown sugar
- 1 tablespoon pure maple syrup
- 1 cup salted butter, softened
- 1 Creamy Peanut Butter Sauce:
- 1/4 vanilla bean Greek yogurt
- 3 tablespoons creamy natural peanut butter
- 1-2 tablespoons of milk
- 1 Lemon Glaze:
- 1/4 cup freshly squeeze lemon juice
- 1 tablespoon lemon zest
- 1 cup natural powdered sugar
- 1 Blueberry Compote:
- 2 cups frozen blueberries
- 2 tablespoons water
- 3 tablespoons sugar
- 2 tablespoons fresh squeezed lemon juice
Recipe by Nastassia of Let Me Eat Cake.