Friends, what a pleasure to have my ode to love posted over on the Marion House Book today!
This is my third post for Emma (see the first here, and the second here) and I’m honoured and inspired every time I have a chance to share that space – especially when the charming and highly talented Kristin Sjaarda is involved, which she was in this case.
While you are perusing Emma’s beautiful blog, I’ll be here, making these waffles for my house full of sweeties, drinking hot tea, and waiting for the appropriate moment to dive into a pile of luscious sugar cookies from our local bakery (now? What about now?).
And wishing you a day filled with love.
Love, and waffles. Happy Valentine’s Day, friends!
Red Velvet Waffles
I was given a waffle iron for Christmas and I can officially say I am obsessed. This particular recipe came together this past weekend and these have already become a new household favourite – which is exactly what you’ll be, if you can pull it together to make them tomorrow morning…
1 1/2c light spelt (or regular all-purpose) flour
1/4c unsweetened cocoa powder
1 tbsp brown sugar
1 tsp coarse sea salt (I like the crunch of the sea salt here; if you don’t have any, I’d dial it back to about a half tsp regular salt)
1 tbsp baking powder
1 1/2c buttermilk
1 small glob of red food colouring paste, or about a tbsp of liquid food colouring
1 tbsp vanilla
6 tbsp melted coconut oil (or unsalted butter)
1c chocolate chips
In a large bowl, sift together flour, cocoa, sugar, salt, and baking powder. In a second bowl, whisk together eggs, buttermilk, food colouring, vanilla, and oil (or butter).
Preheat waffle iron according to manufacturer’s instructions.
When waffle iron is ready, combine wet ingredients into dry, stirring gently until batter just comes together. It will lumpy. Gently stir in chocolate chips.
Using about a cup of batter per waffle, cook according to manufacturer’s instructions (mine took just shy of four minutes per waffle).
Makes four waffles.
So, so yummy.