October 31, 2011

Happy Halloween Waffles!

So the storm of the century has come and gone and left us with a blanket of snow for all the trick or treaters tonight - first time ever!  I was really in the mood for a nice, hot breakfast, thinking of these waffles I made last weekend for my son.  I opted for the healthier choice of oatmeal, but wanted to share this AMAZING recipe I adapted from HERE.  These waffles are BLOOD red and ROCKED!  Enjoy!
Red Velvet Waffles with Cream Cheese Pecan Butter

Serves 6

Non stick cooking spray
2        cups all purpose flour
1 1/4  cups sugar
1/4     teaspoon salt 
1        teaspoon  baking soda 
4        tablespoons unsweetened cocoa 
1/4     cup butter -- melted & cooled
2        cups buttermilk
2        large eggs
1        teaspoon vanilla extract *see NOTE
2        tablespoons red food color
4        ounces cream cheese -- room temperature
1        stick  butter -- room temperature
1        teaspoon vanilla extract *see NOTE
1/4     cup pecans -- finely chopped

Preheat waffle iron and spray with non stick cooking spray.

In a large mixing bowl, add the flour, sugar, salt, baking soda, and cocoa. To a food processor, add the butter, buttermilk, eggs, vanilla extract and red food color. Pulse to blend.  Spoon in half of the flour mixture, pulsing to blend before adding the last of the flour mixture.

Spoon 1/4 cup of the batter evenly onto the waffle iron and cook until desired doneness.  Remove waffles as they cook and keep warm until all are done.  They will crisp as they sit.

Fold together the cream cheese, butter, vanilla and pecans until well blended.  Serve waffles with a scoop of the cream cheese butter and maple syrup.

NOTE:  I used Taza's Mexicano Chocolate Extract instead of vanilla.  It has a depth of flavor that made these waffles DIVINE!!

Have a wonderful week and Happy Halloween!
Hugs, Marcy Pin It

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