Posts Tagged ‘red velvet’

Blueberry Blue Velvet Cake

Red velvet cake gets a spring-time makeover with blueberries, blue food coloring and even a blueberry cream cheese frosting. It’ll disappear faster than you can slice it.

Blueberry Blue Velvet Cake 2

Warning: this is not a joke. I know it’s April’s Fools Day but I truly did make a blueberry blue velvet cake with blueberry cream cheese frosting topped with more blueberries. Why? Because my nephew Luke LOVES blueberries so I made him the bluest and blueberriest cake I could possibly come up with for his birthday last week. He actually had his own personal blue truck shaped blueberry blue velvet cake, but everyone else had to share this cake. It disappeared as fast as I cut it, making me think I baked a magical disappearing cake!

Blueberry Blue Velvet Cake 1

One year ago: Rainbow Guacamole Deviled Eggs

Three years ago: Baked Funfetti Doughnuts
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Small Batch Green Velvet White Chocolate Chip Cookies

This small batch of 6 green velvet cookies studded with white chocolate chips tastes just like it’s cake ancestor. Perfectly green for St. Patrick’s Day or change up the color for your favorite holiday!

Green Velvet White Chocolate Chip Cookies

Not only is St. Patrick’s Day one week from tomorrow, this week (March 9-15) is National Chocolate Chip Cookie Week! However, this week is already jam-packed with St. Patrick’s Day recipes but I took the opportunity for Single Serving Sunday to combine these events into a small batch of green velvet white chocolate chip cookies. I was incredibly pleased with how well the flavor of these turned out. They taste just like red velvet in cookie form… except green. And the recipe only makes 6 regular-sized cookies or one jumbo if you’re feeling like Cookie Monster.

Just promise me you won’t wear white while making these? Food coloring and white clothing to do mix :-/.

Three years ago: Nutella Fruit Dip
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Stuffed Red Velvet Truffles

I’ve made red velvet and other color velvet cake ball truffles in the past, and even though I mixed cream cheese frosting into them I still felt like something was missing. I finally decided it was a distinct separation of the flavors of red velvet from the cream cheese frosting, because what’s red velvet cake without cream cheese frosting? Just a red cake if you ask me.

Stuffed Red Velvet Truffles 1

Therefore, in addition to mixing cream cheese into the truffles themselves, I stuffed them with it! Go ahead and take a bite to see for yourself. Fun right? Maybe is the post-defense giddy-ness but I am already envisioning different colored centers for holidays and other color-specific events. Yea, this “I refuse to admit the fall and winter holidays are coming” girl is caving at last.

Stuffed Red Velvet Truffles 2

One year ago: Homemade Yellow Cake Mix
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Review: Wilton’s Treat Pops & Grizz-Pops

I know you are all familiar with the ice cream push pops from when you were a kid (or from your own kids because thankfully they are still making them), but how about one filled with cake?? Treat pops have been literally popping up all over the internet and Wilton as usual is on board and making great tools for you to use.

Mini-Whoopie-pan

Their mini whoopie pie pan makes the perfect sized cake round to fit into the tube of a treat pop, and then their treat pop decorating set comes with everything else you will need: tips 230 (for filling container), 2A, 32, 48 (for topping), eight 12 inch disposable decorating bags and instructions on making treat pops. And of course you cannot make a treat pop without the proper container, and Wilton even improved them by adding a feature where the cap turns treat pop into a stand-up container for easy decorating and serving. This specially designed hole in the cap also allows you to embellish the treat pop with the cap on.

Previous treat pops I have purchased from other brands did not have this fun feature on their caps, and it really made decorating the pops much easier – no pop stand required! Also, the caps snap tighter than my previous experiences, making me feel more comfortable transporting them. Also, the long tapered tip provided by in the treat pop decorating kit definitely made piping the filling into the long tube much easier. Wilton thinks of everything, don’t they?

Treat Pops

Since I have recently been sucked into the NBA playoffs cheering for the Memphis Grizzlies, I decided to make Grizzlies inspired treat pops – Grizz-Pops! They consist of a layering of three blue velvet whoopie pies and a lemon cream cheese frosting. If you notice, I should’ve let the frosting sit in the fridge for a little while before topping because after piping it in my hands had warmed it up so that the swirls didn’t hold their shape. But they still taste great! Just top with some team-spirited star sprinkles and it’s time to “screw calm and grind on”! (That’s what my shirt says in the background on the picture).

Grizz-pops

Two years ago: Pomegranate-Goat Cheese Ball
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Red Velvet Molten Lava Cakes

Today my mother is having yet another surgery in attempts to put a stop to the remaining aneurysm behind her eye. About a year ago, she had surgery on the same one but in the end did not work. Obviously, we are all hoping this time will finally take care of it after first discovering about the two aneurysms a decade ago. Unfortunately, I yet again was unable to be there today but my brother was able to swing purchasing a flight last minute and will be there. I do think my package may have made it on time this round, as opposed to last year’s failed overnight shipment. And no I did not mail my mother a molten lava cake because that would’ve been a difficult thing to package. But in honor of Valentine’s Day and my mom’s (current) favorite color, I present to you these red velvet molten lava cakes.

Red Velvet Molten Lava Cakes

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Christmas Red Velvet Mug Cake

Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”. Check out all the special treats today:

The amount of baking that occurs during the month of December can become quite ridiculous. With all the cookies, bars, and candy being made, sometimes it’s nice to whip something up that serves just one or two people. And that doesn’t mean that is has to be something boring or plain either. Go ahead and make yourself a red velvet mug cake with green cream cheese frosting! Don’t forget the sprinkles.

This recipe can serve one in an over-sized mug or two by using smaller mugs or ramekins. I decided to ration my red velvet into two portions – one now and one later. And by later I mean a few hours later. That still counts as portion control, right? Therefore I can still rationalize eating a couple of those extra cookies lying around ;-).

One year ago: Spinach Artichoke Dip
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Red Velvet Rice Krispie Treats

Tomorrow I meet with my graduate committee to determine my fate for the remainder of the school year and hopefully the last of my graduate career. Which means I will be preparing bribe-worthy treats tonight and ordering up lots of coffee in the morning to keep them happy. But for now, enjoy this other equally bribe-worthy treat.

Every year for a labmate’s birthday I come up with a different red velvet creation. The lab as a whole loves my red velvet cake, but I don’t want to make the same thing every time so I find new variations. With my excess of stress in preparation for my presentation to the committee and writing a research paper to be published, I decided to go for something a little easier to make without sacrificing taste. And these red velvet rice krispie treats taste just like red velvet. But what is red velvet without cream cheese frosting? It is the most important part!

Two years ago: Leftover Turkey Tetrazzini
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Red Velvet Cake Batter Dip

Remember the shortbread cookies I posted last week? Well here is the dip I served with them! Check it out over on Peanut Butter and Peppers, in my guest post there today.

RED VELVET CAKE BATTER DIP

Recipe can be found HERE.

Source: The Spiffy Cookie original

One year ago: Chocolate Covered Sunflower Seed Cookies

Pretzel Crusted Peanut Butter Blondies with White Chocolate Cream Cheese Frosting & Easter Recipe Roundup

Happy Good Friday/Spring Holiday! Yes spring holiday is what the university I attend for my PhD calls today. Not much of a holiday for me since I will be working a regular day, but then my dad comes in town tonight to visit for the weekend! And it looks like we will be having perfect weather in the low 70s. I love spring-time, just wish it lasted a bit longer here before the summer heat invades.

In the spirit of everything green and in bloom right now, I made these blondies which are stuffed with pastel white chocolate M&Ms and Reese’s pieces peanut butter mini eggs. With a crust made of pretzels and a blue colored white chocolate cream cheese frosting, these bars are perfect for your Easter/Spring festivities. And they just so happen to be smashingly delicious. Don’t forget to check out my roundup of several other Easter food items following this recipe.

One year ago: Spicy Mac and Cheese

PRETZEL CRUSTED PEANUT BUTTER BLONDIES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Makes 24 bars

Ingredients:

CRUST

4 cups pretzels

3/4 cup unsalted butter, room temperature

1/2 cup sugar

PEANUT BUTTER BLONDIES

8 Tbsp of unsalted butter

6 Tbsp of creamy peanut butter

1-1/4 cups all-purpose flour

1 cup of old fashioned rolled oats

1/2 tsp baking soda

1/4 tsp salt

1 cup brown sugar

1/2 cup granulated sugar

1 egg + 1 egg yolk, at room temperature

2 tsp vanilla extract

1 cup white chocolate M&Ms (or white chocolate morsels), plus more for garnish

1/2 cup Reese’s pieces peanut butter eggs (or peanut butter morsels)

WHITE CHOCOLATE CREAM CHEESE FROSTING

8 oz. Philadelphia Indulgence white chocolate cream cheese

1/2 cup unsalted butter, room temperature

2 cups powdered sugar, sifted

2 tsp vanilla extract

1/2 tsp blue food coloring gel

Directions:

  1. Preheat oven to 400 degrees. Line a 13 x 9-inch baking pan with foil, letting some hang over the edges. Spray with cooking spray or grease with butter and flour.
  2. Process pretzels in a food processor until chopped small, but not too finely. Meanwhile melt the butter in the microwave. Transfer the pretzels to a mixing bowl. Mix in the sugar. Mix in the melted butter. Press into a the baking pan and bake for 10 minutes or until the crust has set. Cool crust in the refrigerator while you make the batter.
  3. Change oven temperature to 325 degrees. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
  4. Mix the flour, oats, salt and baking soda in a medium bowl and set aside. In a large bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add dry ingredients and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk. Fold in white chocolate M&Ms and Reese’s pieces peanut butter eggs.
  5. Scoop the cookie dough onto the prepared crust and gently spread to cover. Bake for 25-30 minutes or until a toothpick comes out almost clean. Remove from oven and cool completely.
  6. In a medium bowl, beat cream cheese on high speed with an electric mixer until smooth. Add butter and beat until light and creamy; scrape the sides of the bowl with a spatula and beat for another minute. Add the powdered sugar, vanilla and food coloring and mix on low speed until combined; scrape the sides of the bowl again and beat on high speed until icing is light and fluffy.
  7. Spread frosting on top of cooled brownies. Top with additional white chocolate M&Ms. Refrigerate before cutting into bars.

Source: Crust from The Avid Appetite, blondie layer adapted from How Sweet It Is, and frosting adapted from Keep It Sweet Desserts.

EASTER RECIPE ROUNDUP

Brunch

 

Appetizers & Side Dishes

Desserts

Red Velvet Truffle Stuffed Funfetti Cupcakes

I know it may seem little late to post a Christmas recipe if anyone would want to make these this holiday season. But these are easier than they appear! In fact, they are the perfect last minute dessert to make if you were invited to another party without advanced notice. Using a store-bought holiday Funfetti cake mix, complete with frosting and sprinkles, the hardest part is putting the truffles in the middle!

Ok ok I have to admit, these were easier for me to tackle than I suppose they will be for you because I have had the truffles made and frozen in my freezer since I made the creme brulee red velvet cupcakes (oh yea these cupcakes were totally pre-meditated). But thankfully cake balls can also be made from a cake mix ;-).

And if I couldn’t have been more prepared for these cupcakes already, I recently won a giveaway from Gina (SP Cookie Queen) which included an adorable Christmas cupcake kit. The liners and toppers you see are from that kit – thanks again Gina!

RED VELVET TRUFFLE STUFFED FUNFETTI CUPCAKES

Makes 18 cupcakes

Ingredients:

1-18.9 oz. package Pillsbury Funfetti Holiday cake mix, plus required ingredients on box

18 red velvet cake balls, non-coated and frozen

1-15.6 oz. package Pilsbury Funfetti Creamy Supreme Holiday frosting

Assorted holiday sprinkles

Directions:

  1. Prepare cake mix as directed on the box. Line cupcake pan with cupcake liners, and fill each 2/3-3/4 of the way with cake mix. Place one red velvet truffle in the center of each cupcake (it will sink in while cooking). Bake for 18-20 minutes, or until the cupcakes just start to turn golden. Allow to cool completely on a wire rack before frosting.
  2. When the cupcakes have cooled, frost as desired and top with sprinkles (I dipped mine straight into the sprinkle for full coverage). Feel free to add more decorations if you have time to kill and then enjoy!

Source: Inspired by my Funfetti Truffle Chocolate Cupcakes

HAPPY HOLIDAYS!!

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