Red Velvet Waffles With Coconut Syrup Food

RED VELVET WAFFLES WITH COCONUT SYRUP

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In a large bowl, whisk the eggs, buttermilk, butter, food coloring and vanilla. Stir into dry ingredients just until moistened., Bake in a preheated round Belgian waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small bowl, beat the butter, cream cheese and cinnamon until smooth; stir in pecans. In another bowl, combine the corn syrup, coconut and extract. Serve topping and syrup with waffles.

RED VELVET BELGIAN WAFFLES

Steps:

• Whisk flour, white sugar, baking powder, cocoa powder, and salt together in a bowl.
• Beat buttermilk, melted butter, eggs, 2 teaspoons vanilla extract, and vinegar together in a bowl until smooth. Stir red food coloring into buttermilk mixture. Mix buttermilk mixture into flour mixture until just combined.
• Preheat a waffle iron according to manufacturer's instructions.
• Beat cream cheese and softened butter together in a bowl using an electric mixer until smooth and fluffy. Gradually mix 2 cups confectioners' sugar into cream cheese mixture, alternating with milk and 1 teaspoon vanilla extract, until glaze is smooth.
• Spoon 1/4 to 1/2 cup waffle batter into preheated waffle iron. Cook according to manufacturer's directions. Repeat with remaining batter.
• Lightly dust each waffle with remaining confectioners' sugar, drizzle with glaze, and top each with whipped cream and strawberries.

RED VELVET WAFFLES

Steps:

• Make the cream cheese glaze: Whip the cream cheese and butter together in a large bowl until smooth and fluffy. Gradually whisk in the confectioners' sugar, then add the vanilla add the milk and whisk until the glaze is smooth. Stir in the nuts if using.
• Make the red velvet waffles: Whisk the flour, sugar, baking powder and cocoa in a large bowl. Beat the buttermilk, melted butter, eggs, vanilla and vinegar together in separate medium bowl until smooth, then stir in the red food coloring. Add the buttermilk mixture to the dry ingredients and whisk until smooth.
• Heat a waffle iron according to the manufacturers' instructions. Spray the waffle iron with nonstick cooking spray and then pour a scant 1 cup of the waffle batter onto the waffle grid. Close the iron and cook until the waffle is deep red and crisp on the outside, about 3 minutes. Repeat with the remaining waffle batter. Serve each waffle drizzled with the cream cheese glaze.

SUPPER'S RED VELVET WAFFLES

Steps:

• For the waffles: Whisk together the buttermilk, cream, butter, food coloring and eggs in a large bowl. Mix together the flours, sugar, cocoa, cornmeal and baking powder in another bowl. Mix the dry ingredients into the wet ingredients in thirds, stirring just until incorporated. Do not over-mix. Let rest, covered with plastic wrap, overnight in the refrigerator.
• For the cream cheese mousse: Mix together the cream cheese, sugar, vanilla and orange zest using a mixer until smooth and creamy.
• For the compote: Combine the cherries, molasses, bourbon and salt in a saucepan and heat until the cherries are softened. Serve warm like a chunky syrup.
• Fire up the waffle iron and get cooking. Pour the batter onto the hot waffle iron and cook to desired doneness. Garnish with bourbon cherry compote, cream cheese mousse, toasted pecans and powdered sugar.

RED VELVET WAFFLES

Steps:

• Preheat waffle iron. Preheat oven to 225 degrees.
• In a microwave safe bowl, combine maple syrup and cream cheese. Microwave on high, in 20 second bursts, whisking at each interval, until cream cheese is melted and mixture is smooth. Set aside.
• In a medium bowl, mix to combine bisquick, granulated sugar, and cocoa powder.
• Add milk, egg, oil, and vanilla. Mix until a smooth batter forms.
• Add enough red food coloring, drop by drop, to yield a deep red color.
• Spray waffle iron with nonstick cooking spray. Pour ⅔ cup batter onto waffle iron and let cook until golden on the edges and cooked through.
• Remove to a cooling rack fit in a sheet pan and transfer to oven to keep warm, if desired. Repeat with remaining batter.
• Rewarm maple cream cheese syrup if necessary and drizzle atop red velvet waffles. Serve with whipped cream on the side.

WOLFGANG PUCK RED VELVET CAKE WAFFLES

Steps:

• Let the cream of tartar sit in the milk for at least 5 minutes to make the buttermilk. If using real buttermilk, skip this step. Vanilla or chocolate soymilk is also nice to use!
• Whisk the sugar, egg whites, applesauce, and oil with the buttermilk in a large mixing bowl.
• Gradually whisk in 1 cup of flour in 1/4 cup or 1/3 cup increments.
• When 1 cup has been blended, whisk in the vanilla, salt, baking powder, and cocoa powder. If using red food dye, add it now too.
• Whisk in the remaining cup of flour in the same fashion.
• Coat a waffle iron with non-stick cooking spray.
• Pour 1/2 cup of batter onto the waffle iron and cook until nicely browned, scraping off with a spatula.
• Good with maple syrup but utterly to die for with a little chocolate syrup, powdered sugar, and strawberries! Makes about 10-14 delicious out-of-this-world waffles.