Red Velvet Pecan Waffles with Mascarpone Frosting

For the really ultimate and decadent holiday breakfast or brunch, take a tip from the Bongo Room in downtown Chicago.   Known for their "over the top" brunch menu, the item that caught my attention was their red velvet pancakes. Really?? This alone is worth a visit to the Windy City!  And I thought, if red velvet pancakes are good, then red velvet waffles have to be better. Breakfast, brunch or dessert...it is decadence at its best!  So, if you are planning to host a New Years Day brunch, here is an idea around which to build your menu.

Red Velvet Pecan Waffles with Mascarpone Frosting Recipe
(6 8-inch waffles)
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons Caribbean Spice Blend
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
1 tablespoon red food coloring
1 teaspoon vanilla extract
chopped pecans
Vegetable spray, for waffle iron
Mascarpone Frosting: see recipe below
Blueberries or assorted berries (optional)

Maple syrup

Preparation
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flour, baking soda, baking powder, cocoa, salt, and sugar. In another bowl beat together eggs, melted butter, buttermilk, food coloring and vanilla. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron (according to the manufacturer's recommendations) and add pecans. Cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Mascarpone Frosting
Beat 5 ounces of unsalted room temperature butter, on medium speed in a stand mixer fitted with the paddle attachment. Once the butter is smooth, beat in 7 ounces of room temperature mascarpone cheese. Add 2 cups sifted confectioners’ sugar and 3/4 teaspoon vanilla extract and mix on low for a few moments. Increase the speed to medium and beat until smooth.
Spoon the frosting into a ziplock bag. Snip one of the bottom corners off the bag to form a piping tip. Pipe desired amount onto the top of waffles.  Serve with berries and maple syrup.

Sweet Potato Pancakes

Friends - and strangers - are always giving me new recipes to try and post.  The most recent, from a friend in Atlanta,  was a recipe for sweet potato pancakes.  Sounded yummy, so I thought I would try it, as I am always looking for  something to liven up weekend breakfasts.  But the bigger story to this recipe was the almond vanilla milk used in the pancakes.  I must admit that was a first for me.  After further research I discovered that almond milk is made by blending (what else) ground almonds and water and then it is flavored with vanilla, chocolate or sweeteners.  Since it does not contain any animal products,  it is a suitable alternative for vegetarians and vegans.

The texture of the pancakes was a surprise.  They were denser than I expected - almost creamy - but the taste was incredible. I usually add sugar to my pancakes batter; but no need to with this recipe. The sweet potatoes handle that job beautifully. And the sliced bananas and toasted pecans make this a hit.  Throw in a few slices of bacon and you are in breakfast heaven!  Thanks for sharing Kyrus.

Sweet Potato Pancakes Recipe
(Makes 8 medium pancakes)
Ingredients
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large sweet potato, baked
1 cup almond vanilla milk*
2 eggs
1/2 stick unsalted butter, melted
canola oil or pan spray
sliced bananas, for garnish
toasted pecans, for garnish
maple syrup

Preparation
In two separate bowls, mix dry ingredients (flour, baking powder, salt and cinnamon) and wet ingredients (sweet potato, milk, eggs and butter). Combine dry and wet ingredients and mix until blended - do not over mix.  Let batter rest for 15 minutes.
Preheat griddle to 325 degrees and spray with oil. Spoon batter onto griddle and cook; flipping only once.
Garnish with bananas and pecan, and serve with .
* If you don't have almond vanilla milk, substitute with regular milk and 1 teaspoon vanilla extract.

Kyrus Frames, RBM of Atlanta

Double Peach Whammy!! Peach Pecan Scones with Peach Marmalade

The wonderful thing about living in the middle of peach country is having an abundance of "just picked" goodness.  And the combination of that fresh taste with homemade scones and marmalade is an anytime of the day treat that is sure to delight. Just ask my beta "tasters" - my neighbors - who left my house last week with happy tummies, smiling faces and goodie bags! 
Do not let a lack of canning experience stop you from attempting to make this marmalade.  You do not need the full kit of canning equipment; and the jars are easily sterilized in the oven.

Peach Pecan Scones Recipe 
Ingredients:
2-3/4 cups bread flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
zest of one lemon
2 sticks cold unsalted butter, cup into pieces
1/2 cup heavy cream
1 egg
1 teaspoon vanilla
2 medium peaches, peeled and chopped
1/2 cup pecans, toasted and chopped
1/4 cup milk, or heavy cream
2 tablespoons sugar, for sprinkling on top
Glaze:
1/4 cup lemon juice
1 cup confectioner's sugar, sifted


Preparation:
Preheat oven to 400 degrees.  In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon.
Using two knives or a pastry blender, cut in butter until mixture resembles coarse meal.
Combine cream, egg, lemon zest and vanilla.  Stir into flour mixture with peaches and nuts until just combined. Pat dough into a 3/4" thick rectangle, about 6-7 inches wide.  Cut in half lengthwise; then cut each half into 6 wedges.
Place on a baking sheet.  Brush with milk and sprinkle with sugar.  Bake for 20-25 minutes or until golden brown.
Mix the lemon juice and confectioner's sugar together in a bowl, stirring until sugar dissolves. Drizzle on warm scones. Makes one dozen scones.


Peach Marmalade Recipe
Ingredients:
4 pounds firm, ripe peaches (about 5 large peaches)
1 orange, thinly sliced, seeds removed
4 cups sugar

Preparation:

Drop peaches into boiling water to loosen skins - about 3-4 minutes; then into cold water. Gently peel off skins. Halve and pit the peaches and coarsely chop enough to yield 4 cups. Wash the orange; cut off ends and thinly slice and quarter. Discard seeds.

Combine peaches, orange, and sugar in a large saucepan; stir over medium heat until sugar is dissolved. Increase heat and cook rapidly until clear and thick, stirring frequently to prevent sticking - about 40 minutes. (Cooking time will vary with degree of ripeness and type of peach.)

Meanwhile, put five half-pint (8 ounce) jars in a 300 degree oven for 20 minutes, to sterilize.  Put lids in a pot of boiling water for 10 minutes; leave in water until ready to cap jars.

Remove marmalade from heat and skim off any foam. Immediately fill the hot sterilized jars and seal. 

Make sure to stir up the marmalade as you go so that the fruit remains evenly distributed. Leave a 1/2 inch headspace in the jars; wipe clean the rims, and apply the lids.

Process for 10 minutes in a boiling water bath and then remove.  Leave jars undisturbed for at least 12 hours before checking the seals.  Wipe clean the jars and lids, and store for up to one year. Yields 5 half-pint (8 ounces) jars.