Wolfgangpuckredvelvetcakewaffles Recipes

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.

FUNNEL CAKE WAFFLES

Steps:

• Combine 1/2 cup warm water and 1 teaspoon sugar in a bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Mix flour, 2 cups water, butter, and salt into yeast mixture and stir until smooth. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
• Stir 1/4 cup sugar, vanilla extract, and baking soda into flour mixture until batter is smooth.
• Heat a lightly oiled griddle over medium heat. Drop batter, about 1/4 cup per waffle, onto the griddle until waffles quit releasing steam, about 10 minutes.

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.