Red Velvet Waffles

12 Sep

Red Velvet Waffles with Vanilla Mascarpone and Toasted Pecans Recipe


2 cups your favorite “just-add-water” waffle mix
1 container mascarpone cheese, softened
2 fresh vanilla beans, pods scraped
1 lb fresh pecans
1 tbsp. milk or cream
1/2 cup restaurant quality red food coloring
1 cup powdered sugar
1/2 cup cocoa powder


Make waffle mix according to directions on packaging.  Add vanilla extract, red food coloring, and cocoa powder to waffle mix—making sure there is a little more cocoa powder and red food coloring than needed—and set aside.  In a small bowl, mix softened mascarpone, powdered sugar, milk or cream, and freshly scraped vanilla beans.  Mix until the mascarpone is smooth and creamy.

On a baking sheet, spread out pecans evenly, and in a 350° oven, toast pecans for about 8 minutes.  Remove pecans from oven, allow to cool, and roughly chop.

Cook waffles in a waffle maker according to preference.  Place hot, cooked waffles on a flat surface and slice into 4 sections.  Spoon vanilla mascarpone over waffles and sprinkle with toasted pecans.

One Response to “Red Velvet Waffles”


  1. Waffle Week « cookbookcreate - September 13, 2012

    […] says you can’t eat dessert for breakfast?  We are celebrating Waffle Week with this scrumptious red velvet […]

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