Happy Valentine’s Day everyone! I hope you all know how much you are loved and appreciated! Make sure you tell not only your significant other, but also your family and friends that you love them too. Don’t forget to show yourself love as well, we should all be are own Valentine’s too. :-)
We are having more of a Valentine’s Week around here than just a day, and it started on Saturday morning with a festive brunch. Red Velvet is my absolute favorite cake, it was even a tier of our wedding cake. The deep crimson color is a perfect representation of February 14th, and it made for a gorgeous, and delicious plate of goodness. I took the guilt out of having cake for breakfast and made my waffles in a healthier way. From the batter base to the creamy icing, you can feel good about starting your day in such a decadent yet healthy way!
Whole Wheat Red Velvet Cake Waffles
(adapted from this recipe base)
Makes nine, 4” waffles
1 cup Silk Almond Milk
1/2 cup Silk Dark Chocolate Almond Milk
1 1/2 tablespoons vinegar
1 cup whole wheat pastry flour
1/3 cup all purpose flour
1/3 cup granulated sugar
2 tablespoons cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon baking soda
2 tablespoons red food coloring
1 teaspoon vanilla extract
2 tablespoons Chobani Plain Greek Yogurt
Whisk together milks and vinegar. Set aside.
In a large bowl add flour, sugar, cocoa powder, baking powder, and baking soda. Mix together.
Add food coloring to wet ingredients. Mix together and add to dry ingredients.
Mix ingredients together, then add egg, vanilla extract and yogurt.
In a pre-heated waffle maker set on medium heat, add enough mixture to cover the waffle plates. Close lid and cook until heated all the way through.
1/3 cup Chobani Plain Greek Yogurt
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon Silk Almond Milk
Mix all ingredients together.
What are your plans for Valentine’s Day? Anything special on your agenda?
What is your favorite flavor of cake?
Do you have a favorite Valentine’s Day memory?