Valentine’s Day is right around the corner and that always gets me in the mood for all things red velvet. Over the years, I’ve posted several red velvet recipes; my favourites being red velvet crinkle cookies and red velvet cupcakes. Today, I present to you my red velvet waffles with a cream cheese glaze. These are extremely quick and easy to make as they use a boxed cake mix, although you could certainly make a cake batter from scratch if you prefer. These waffles are perfect to spoil a loved one (or yourself!) this Valentine’s Day.
Ingredients (makes 6 waffles)
1 x Betty Crocker Devil’s Food Cake mix (or equivalent)
1 tablespoon cocoa powder
2 teaspoons vanilla extract
2 tablespoons red food colouring (or until you are satisfied with the colour)
Cream Cheese Glaze
115g cream cheese, softened
60g butter, softened
1½ cups icing sugar
1 teaspoon vanilla extract
½ cup milk
Sugar hearts (optional)
Whip together the cream cheese and butter in a large bowl until smooth. Stir in the icing sugar, vanilla and milk and whisk until smooth. Set aside.
Make cake batter according to the instructions on the box (I use the vegetable oil and milk options). Add cocoa, vanilla and food colouring and whisk until smooth.
Heat your waffle iron according to the manufacturers’ instructions. Spray the waffle iron with cooking oil and then pour the waffle batter onto the iron so that the grid is covered. Cook (I use level 3-4) until the waffles are cooked through and crisp on the outside.
Repeat with the remaining waffle batter.
Serve waffles warm drizzled with the glaze and topped with berries and sugar hearts. Enjoy!
Inspiration from Pinterest, glaze recipe adapted from Kevin Is Cooking.
Happy 1st birthday Bakerholics Anonymous! To celebrate this milestone I thought I would share a recipe that I have only recently discovered but used frequently – with delicious results. These sugar cookies are perfect for any occasion as you can use any shaped cutters you like (my most recent batch were heart shaped for Valentine’s day but I have made a number of different varieties: stars and angels for Christmas, & even some Emperor’s New Groove themed ones!) The real beauty of these cookies is their versatility; they can be flavoured (via the cookie dough – think cocoa or cinnamon, or the icing), be very plain for fussy eaters by omitting the icing, and can be as thick or thin as you desire – just be sure to adjust oven times accordingly.
Emperor Kuzco Cookie from ‘The Emperor’s New Groove’
1 cup butter
1 cup sugar
2 teaspoons vanilla
1 teaspoon water
3 cups flour
1 ½ teaspoons baking powder
2 cups icing sugar
15g (1 tablespoon) or so of melted butter
1 teaspoon vanilla (or flavouring of choice)
Food colouring of your choice (I used Wilton Red food gel)
Cream butter, sugar & vanilla using electric beaters until well combined.
Add the egg and water and beat until light and fluffy.
Using a wooden spoon or silicone spatula, mix sifted dry ingredients into wet ingredients until a dough forms. Divide into 2 roughly equal pieces, cover with glad wrap (or plastic wrap) and refrigerate for an hour.
Preheat oven to 190°C. Roll out dough using a rolling pin until you reach your desired thickness (anywhere between 5mm & 1cm is good) and cut out shapes using cookie cutters (or freehand with a knife if you’re skilful!)
Place onto a baking tray (they don’t have to be spread out much as they don’t really expand) and bake for 5-8minutes.
Once cool, ice with icing and decorate as desired.
Adapted from ‘Alice & Lois.com’ – ‘The Best Valentine Sugar Cookies’