Red-vel­vet waf­fles a new twist

USA TODAY Weekend Extra - - BOOKS -

Waf­fles have been around since the Iron Age, when the newly dis­cov­ered art of forg­ing metal al­lowed peo­ple to cre­ate plates between which they could cook bat­ter. These early ver­sions were flat and smooth, more like a pan­cake than to­day’s waf­fle.

It wasn’t un­til the 1200s that cook­ing plates be­came more dec­o­ra­tive and the mod­ern waf­fle de­sign that we know and love, with all its crispy nooks and cran­nies, was born.

Our red-vel­vet waf­fles pro­vide a de­li­cious new twist to the tra­di­tional waf­fle. Red vel­vet is most of­ten as­so­ci­ated with the vividly scar­let cake, but no rule says you can’t en­joy dessert first thing in the morn­ing!

In­gre­di­ents

For waf­fles:

2 cups flour 1/4 cup sugar

1 ta­ble­spoon plus 1 tea­spoon bak­ing pow­der

1 ta­ble­spoon co­coa pow­der 1/2 tea­spoon kosher salt 1-3/4 cups but­ter­milk 1/3 cup but­ter, melted and cooled 2 large eggs 2 tea­spoon vanilla ex­tract 1/2 tea­spoon ap­ple cider vine­gar 2 ta­ble­spoon red food col­or­ing 1/2 cup pecans, chopped

For glaze:

4 ounces cream cheese, soft­ened at room tem­per­a­ture

4 ta­ble­spoon but­ter, soft­ened 1-1/2 cups pow­dered sugar 1 tea­spoon vanilla ex­tract 2 ta­ble­spoons whole milk

In­struc­tions

Whisk flour, sugar, bak­ing pow­der, co­coa and salt in large bowl and set aside.

In medium bowl, beat but­ter­milk, melted but­ter, eggs, vanilla and vine­gar to­gether un­til smooth. Stir in red food col­or­ing. Add but­ter­milk mix­ture to dry in­gre­di­ents and whisk un­til smooth.

In an­other large bowl, make glaze by whip­ping cream cheese and but­ter to­gether un­til smooth. Care­fully mix in pow­dered sugar, then add vanilla and milk. Mix un­til glaze is smooth. Set aside.

Heat waf­fle iron ac­cord­ing to man­u­fac­turer's in­struc­tions.

Spray waf­fle iron with non­stick cook­ing spray and pour ap­prox­i­mately 1 cup waf­fle bat­ter onto waf­fle grid­dle. Close lid and cook un­til waf­fle is deep red and crisp on out­side, about 3 min­utes. Note: If us­ing flip waf­fle ma­chine, flip grid­dle over when ma­chine beeps, or af­ter 1-1/2 min­utes.

Re­peat with re­main­ing waf­fle bat­ter un­til all waf­fles are made.

Serve each waf­fle driz­zled with cream cheese glaze and chopped pecans.

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