Red Velvet Waffle

I keep hearing about this place in South Charlotte called Terrace Cafe and people are raving about their red velvet waffles. Somehow the thought of having a red velvet waffle did not  interest me much - but considering I used to eat red velvet cake in the mornings, I guess it is not so hard to imagine. Cream cheese butter or icing, syrup and a red velvet waffle seems like enough sugar for a diabetic coma. But I am going to try a sugar-free version and see what the talk is about. Instead of cream cheese icing I will drizzle a little Greek yogurt with stevia over my waffle. This can be eaten for breakfast but would definitely make a nice dessert.

I hadn't used my waffle iron in quite a while and could not remember if it had an indicator to let me know when the waffle was ready. So if that be the case with your waffle iron, the general rule is to take the waffle out after the iron has stopped steaming.

Tips for using your waffle iron:

1. Before you begin cooking, coat the grid plates with nonstick cooking spray or wipe with a paper towel lightly coated with oil.
2. Once the waffle iron is hot, ladle the batter onto the waffle iron. Be careful not fill the entire grid plate with batter or the batter will overflow and cleanup will be a chore.
3. For easy cleanup, unplug the waffle iron while it is still warm. Slightly dampen 2-3 paper towels, place them on the grill plate, and close the iron. Once the steam has stopped, open the iron and remove the paper towels. Do not immerse the waffle iron in water.

Red Velvet Waffle

2 c all purpose flour
1 1/4 c sugar
1/4 tsp salt
1 tsp baking soda
5 tbsp unsweetened cocoa
1/4 c unsalted butter, melted 
2 c buttermilk
2 lg eggs
2 tsp vanilla extract
2 tbsp red food coloring

Preheat waffle iron and spray with non stick cooking spray.

Combine flour, sugar, salt, baking soda, and cocoa in a medium sized bowl. In separate bowl mix the butter, buttermilk, eggs, vanilla extract and red food coloring. Combine the wet and dry ingredients until moistened. Ladle batter onto the waffle iron and cook until waffle iron stops steaming.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Christmas Breakfast

There are two things my son thinks are absolutely essential to have during the holiday season...cranberries and eggnog. He can hardly wait for Thanksgiving to be over so he can begin to see it popping up on the shelves. I have been hiding the 'nog in the back of the fridge so Andre' won't drink it all because I was planning to bake with it and was using it for Christmas breakfast. Considering I have made eggnog pound cake, egg custard pie and now these waffles...I am somewhat thankful that we will not see eggnog again for another year.

I did not plan for a large breakfast this morning because supposedly we are gathering early this year for Christmas dinner. Now of course we say that every year and if dinner is scheduled for one o'clock, we are typically eating by 3. But, of course, this would be the day that we eat on time, when we have a full belly from breakfast.

These waffles are nice and fluffy with a hint of holiday cheer--rum, nutmeg and cinnamon. Enjoy!

Eggnog Waffles

1-1/2 cups all-purpose flour
1 tbsp sugar
2-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1 cup eggnog
2 tbsp butter
1 egg, lightly beaten
1 tsp vanilla
1 tsp rum

In a bowl, mix the flour, sugar, baking powder, spices and salt. Make a well in the center, and pour in the eggnog, butter, egg and flavorings. Mix until dry ingredients are evenly moist.

Heat waffle iron. Oil or spray with cooking spray. Pour a scoop of batter on the waffle iron. Cook until indicator light goes off or until browned.


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.