My friends, though cupcakes are my first love, I do indulge in most desserts.
As such, over the weekend, I surrendered to pumpkin season and visited Bruxie for one of my favorite treats.
Now for those who don’t recall my last Bruxie experience, they use a creative version of an authentic Belgian waffle as the bread. The waffle is light, airy, crispy and not sweet.
Bruxie waffles are paired with a variety of ingredients, offering both savory and sweet choices.
My goal was clear – the Pumpkin Cheesecake Bruxie. It’s made with spiced pumpkin cheesecake filling, candied pecans, and a ginger snap cookie crumble.
It had been nearly a year since I last had one.
I remember it vividly, because I became a little “dramatic” when a Bruxie associate advised they might be out of the seasonal dessert… Thankfully, he was mistaken.
I ordered one Pumpkin Cheesecake Bruxie to eat at the restaurant. As a regular, I’ve found that many items from Bruxie are best consumed there. When the waffle begins to absorb the filling, it loses the optimal taste.
Once served, I reached eagerly for my knife and fork.
Dessert at Bruxie is one of those instances when I welcome whipped cream. I swear they do something special to theirs. I added the topping before taking a bite.
The powdered sugar waffle was crisp. The ginger snaps gave the pumpkin a pungent note, while the candied pecans provided the right balance.
As I savored the flavor, I realized it wasn’t the same as before.
It took a couple of more bites to discern the difference.
There was more pumpkin cheesecake filling last year. This year I needed the whipped cream. Otherwise, it would’ve been a little dry.
Even so, I finished every crumb.
I’m not sure if this was a one-time occurrence or a recipe change. Therefore, I give this year’s Pumpkin Cheesecake Bruxie 3.5 out of 5 stars.
With the holidays approaching, no doubt Bruxie will tempt me with more seasonal delights. I’ll be ready. This Frosting Fanatic will always make room in her stomach for waffles.