So, I met my new friend, Cas at a show we were both on. We both spoke of food and Italians and Italian food and family. And then we ate together. It was as if we shared a brain. Or a stomach...RED VELVET WAFFLES
1 Box DUNCAN HINES Moist Delicious Red Velvet Cake mix
3 Large eggs
1/2 Cup butter, melted
3/4 Cup + 2 Tbsp. Water
Mix all the ingredients EXCEPT the 2 Tbsp. water until well blended. If you feel the batter is too stiff at this stage, add 1 Tbsp. of the additional water, and the second if necessary. The day’s humidity may have an effect.
BEAT the batter on high speed for 2 minutes until smooth and velvety.
HOT WAFFLE IRON set or timed to just under maximum wellness. Again, leave room for spread because this batter will rise quite a bit (leave a quarter inch from edges and don’t pile it too high before closing the lid.
When you open, let steam escape for a good minute before trying to remove it from the griddle. During the cool time here, cut the wedges at the seams for easier removal, and gently transfer to serving plate.
These MUST be frosted, and you MUST try the following:
SIMPLE CREAM CHEESE FROSTING:
1/4 Cup butter, at room temp
1/2 Cup (4 oz., or half a brick) regular (not whipped) cream cheese
1 tsp. vanilla extract
1/4 tsp. salt
3/4 Cup confectioners sugar
Whip the butter and cream cheese together until smooth, then add the salt and vanilla, scrape down the sides of the bowl, and beat on high for about a minute until completely smooth.
Add the confectioners sugar, 1/4 cup at a time, fully incorporating each addition. Once all sugar is in, whip the frosting on high for a minute until fluffy.
3 comments:
You know to take it as a total compliment when I say "I want to WEAR you..."
Let me say that aside from adoring you for being A Broad with whom to reckon, you hit on a culinary note that sticks in the craw of many a foodie -- particularly those from the South: Red Velvet's now nearly ubiquitous cream cheese frosting accoutrement is a total bastardization. It's my particular favorite topping, but it's not the only bastard I've ever loved to the consternation of others. Traditionally RV is topped with a modified buttercream that many folks liken to a Hostess Twinkie filling. The best recipe I've come across (and have every intention of trying next time I make a traditional RV) is this:
Mix 1/2C flour with 1C milk, and then bring to a boil in a saucepan, whisking constantly. Cool, place in a mixing bowl, and refrigerate to chill completely. When ready, beat with hand beaters til fluffy. In a separate bowl, beat 1C softened butter with 1C sugar and 1tsp. vanilla. Beat THAT until fluffy, then add to first bowl and beat THAT until fluffy. Et VOILA!
You seriously would not believe how adamant traditionalists are. Our cream cheese frosting may be nice, but to them it's like putting track shoes on a freaking poodle.
Everyone knows poodles look better in a sling-back.
Oh, Cas... you are a man after my very own heart! (not through the loins, of course but through where it counts... the stomach!) I cannot WAIT to make the Twinkie filling!!
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