OR THE DOUBLE RAINBOW VERSION FOR THE KIDS …

Green waffle batter + a little cocoa + cream cheese topping = green velvet waffles! Consider the warm maple syrup “the gold” at the end of this rainbow. This breakfast is a special little treat for St. Patrick’s Day.

Back in the old days, when my ~~boys~~ sons were boys … I made green food for St. Patrick’s Day. Maybe green eggs and ham or pizza with bell peppers shaped like shamrocks … or something that was green or shaped like a shamrock.

I have never made green waffles before and never ever put sprinkles on waffles. I had a rule … I never bought colored cereal or cereal that had marshmallows or chocolate flavored cereal. Today, my ~~boys~~ sons like to tease me about how I “deprived” them of such wonderful things … and I laugh at them! You see, I know they ate colored cereal when they slept over at friends’ homes. When the boys were teenagers, their older cousins even gave them a “gift” of some boxes of “forbidden cereal”.

Well … these waffles go against all of my former rules.

The boys know that I made these waffles … and nobody said a word!

Let’s get started … make the topping first. Put cream cheese and sugar in a small mixing bowl …

Mix well …

Add whipping cream and vanilla …

Whip it up …

Put the cream cheese mixture in a quart size zip top bag and place in the fridge while you are making the waffles …

For the waffles … whisk all the dry ingredients together in a medium-large mixing bowl …

Then combine all of the wet ingredients in a small bowl …

Add green food coloring …

I thought 3 drops would work …

Now add the wet mixture to the dry mixture … there will be some small lumps … and it’s not green enough …

Add more green coloring … that looks better …

Let the batter rest while you heat up the waffle iron. Take the cream cheese topping out of the fridge and cut off a small corner of the bag … look, an instant pastry bag …

Cook the waffles according to your waffle makers instructions. Serve with cream cheese topping, maple syrup and sprinkles!

F.Y.I. … if you have any leftover cream cheese topping, it makes a nice “not so sweet” frosting for cakes or cupcakes.

Green Velvet Waffles with Cream Cheese Topping

Topping

8 ounces light cream cheese (or regular) slightly softened
1/4 cup sugar
1 teaspoon vanilla bean paste (or extract)
1 cup whipping cream

In a small mixing bowl, beat cream cheese and sugar.
Add vanilla and cream, beat well, until very creamy and thickened. Place in fridge until ready to use.

Waffles

2 cups unbleached flour (or all-purpose)
2 tablespoons sugar
1 tablespoon aluminum free baking powder (or regular)
1/2 teaspoon salt
1 tablespoon unsweetened cocoa powder
1-3/4 cups reduced fat milk
1/3 cup canola oil
2 large eggs
green food coloring

Place all dry ingredients in medium-large mixing bowl and whisk together.
Place all wet ingredients (except food coloring) in a small bowl and mix well.
Add the wet mixture to the dry mixture and mix until combined, some small lumps will remain.
Add green food coloring as desired.
Cook according to waffle iron directions. Serve with cream cheese topping and maple syrup.

Makes 6-8 7-inch round waffles.