Posts Tagged ‘red velvet’
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
6 oz white baking chocolate
6 Tbsp unsalted butter, plus more for ramekins
1/4 cup cocoa powder
1/2 cup sugar
2 eggs, lightly beaten
2 tsp red food coloring
1/2 cup all-purpose flour
- Preheat oven to 400 degrees. Butter liberally the inside of four small ramekins – 3/4 cup size or so.
- In a double boiler or microwave, melt together the white chocolate and butter, whisking well to make sure they melt completely. Remove from heat. Whisk in the sugar and cocoa powder.
- In a small mixing bowl beat the eggs. Add a little of the chocolate mixture to the eggs, whisking well. Repeat a couple more times. This ‘tempers’ the eggs – bringing them up to the temperature of the chocolate without scrambling them.
- Mix the remainder of the chocolate into the eggs. Add food coloring, flour and salt, whisking to combine completely.
- Divide the mixture evenly into the four ramekins. Bake for 15 minutes.
- Remove from the oven and immediately run a knife around the outer edge of each ramekin to help release the cakes. Invert immediately onto serving plates.
- Allow the ramekins to sit for about two minutes. Carefully lift the ramekins straight up and away from the cakes. Serve topped with whipped cream or ice cream.
Source: Adapted slightly from The Thrillbilly Goumet.
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:
- Christmas Coconut Cake by Kim of Cravings of a Lunatic
- Cranberry Coffee Cake by Jen of Juanita’s Cocina
- Holly Topped White Cupcakes by That Skinny Chick Can Bake
- Eggnog Pound Cake with Rum Glaze by Anuradha of Baker Street
- Christmas in the Tropics Cake by Kristen of Frugal Antics of a Harried Homemaker
- Cranberry-Walnut Coffecake by Isabelle of Crumb
- Pumpkin Dream Cake by Erin of Dinners, Dishes and Desserts
- Christmas Red Velvet Mug Cake by Erin of The Spiffy Cookie
- Reindeer Cupcakes by Ramona of Curry and Comfort
- Whiskey Nut Fruitcake by Heather of Girlichef
- Tres Leches Cake by Cathy of The Dutch Baker’s Daughter
- Monkey Bread Cupcakes by Chung-Ah of Damn Delicious
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
CHRISTMAS RED VELVET MUG CAKE
4 Tbsp all-purpose flour
4-1/2 Tbsp sugar
1/8 tsp baking powder
1/8 tsp salt
1-1/2 Tbsp unsweetened cocoa powder
3 Tbsp oil
3 Tbsp buttermilk
1/2 tsp red food coloring
2 Tbsp (1 oz.) reduced fat cream cheese, room temperature
2 Tbsp unsalted butter, room temperature
1/2 cup powdered sugar
Green food coloring
Festive sprinkles, for topping
- Mix all the ingredients together into an over-sized mug using a fork or small whisk until batter is smooth (OR divide into two ramekins). Cook in microwave for about 1 min 30 seconds. It might need an additional 30 seconds but be careful not to overcook. Cool.
- For frosting, combine all ingredients into a small mixing bowl and mix on high speed until light and fluffy. Pipe onto cake and top with sprinkles.
Source: Adapted slightly from My Happy Place.
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
RED VELVET RICE KRISPIE TREATS
Makes 16 bars
3 Tbsp unsalted butter
1 (10.5 ounce) bag mini marshmallows
1 tsp vanilla extract
3/4 cup red velvet cake mix
6 cups Cocoa Rice Krispies cereal
4 oz. reduced fat cream cheese, softened
4 Tbsp (1/2 stick) unsalted butter, softened
1 cup powdered sugar
1/4 tsp vanilla extract
- Coat a 9×13-inch pan with cooking spray. Set aside.
- In a large saucepan, melt the butter over low heat. Add marshmallows, cake mix, and vanilla stirring frequently, until melted and smooth. Fold in the cereal until well combined and coated.
- Transfer sticky cereal mixture to the prepared pan, pressing down until the top is level. Allow to cool completely.
- While the bars are cooling, make the frosting. With a hand-held electric mixer in a medium bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
- Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy. Spread on cooled treats.
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
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
1/2 cup unsalted butter, room temperature
2 cups powdered sugar, sifted
2 tsp vanilla extract
1/2 tsp blue food coloring gel
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread frosting on top of cooled brownies. Top with additional white chocolate M&Ms. Refrigerate before cutting into bars.
EASTER RECIPE ROUNDUP
- Bacon and Cheese Egg McMuffin Cups
- Bacon-Corn Fritters
- Baked Blueberry Almond Pancakes
- Banana Bread French Toast
- Banana Pecan Waffles
- Biscoff Cinnamon Rolls
- Broccoli Quiche
- Buttermilk Pancakes
- Buttermilk Pecan Waffles
- Carrot Cake Oatmeal
- Carrot Cake Waffles
- Maple, Walnut, and Flaxseed Pancake Doughnuts
- Nutella Waffles with Raspberry Syrup
- Potica Nut Roll
- Tomato-Basil Eggs Alfredo in Bread Baskets
- Whole Wheat Blueberry Cottage Cheese Pancakes
Appetizers & Side Dishes
- Baked Crazy Feta
- Blue Cheese Scalloped Potatoes
- Brussels Sprouts with Bacon, Dried Cherries, and Israeli Couscous
- Cake Batter Fruit Dip
- Crispy Parmesan Green Beans
- Deviled Strawberries
- Homemade Olive Garden Salad and Dressing
- Matzo Ball Soup
- Nutella Fruit Dip
- Parmesan-Roasted Broccoli
- Pomegranate-Goat Cheese Ball
- Quinoa Pilaf with Pine Nuts
- Toffee Apple Dip
- Blueberry Blondie Cheesecake Bars
- Blueberry Cookies
- Brownie Covered Oreo Pops
- Brownie Fruit Pizza
- Butterscotch Haystack Cookies
- Cinnamon Blueberry Bread Pudding
- Cream Cheese Spritz Cookies
- Creamy Grape Dessert
- Creme Brulee
- Flower Bouquet Cake Pops
- Fluffernutter Blondies
- Funfetti Cheesecake Pudding Dump Cake
- Funfetti-Peanut Butter Layer Pie
- Nutella Chunk Cookies
- Oreo Truffles
- Pecan Chocolate Chip Gooey Butter Cake
- Strawberry Nutella Bread Pudding
- Stuffed Oatmeal Raisinet Cookies
- Sweet Swirl Cookies
- White Chocolate Coconut Chili Macadamia Nut Cookies
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
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
- 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.
- 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
Desserts that combine two things into one are always a good choice. Makes the decision process of which one to eat a no-brainer, especially if you are trying to be good. But until now I never thought I would see a cupcake combines with crème brulee. And the flavor combination possibilities are endless! What type of cupcake would you like to top with crème brulee? Or maybe you have a flavored crème brulee you’d like to throw into the mix as well?
For these, I tried out a different red velvet recipe than I usually use. This one is Paula Deen’s, but I think I like Bobby Flay’s better. Who would’ve guessed I would pick the master-griller’s recipe over the butter-queen’s? Although this one was a much brighter red, the other recipe seems less greasy and produces a much richer flavored red velvet, which is what I think a cake called “velvet” should be.
As for the topping unfortunately, I was not able to brulee it as much as I would’ve liked – who knew that a paper cupcake liner would light on fire when put under flames? Whoops. As a result only the middles were toasted. Next time I think I would core out a little of the cupcake in order to fill them up with some of the crème brulee, since you can’t pile it up as much as regular frosting. But overall, still very awesome!
RED VELVET CRÈME BRULEE CUPCAKES
Makes 24 cupcakes
2-1/2 cups all-purpose flour
1-1/2 cups sugar, plus more for the crème brulee topping
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1-1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
4 ramekins prepared un-torched Crème Brulees
- Preheat the oven to 350 degrees. Line 2 (12-cup) muffin pans with cupcake papers.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
- Spread the chilled crème brulee over the cooled cupcakes.
- Sprinkle with regular or maple sugar and brulee with a culinary torch just before serving.
From the moment I saw these on Baked Perfection I knew I had to make them. Of course when I showed the picture to others their immediate reaction was to ask when I was going to make these goodies for them. Which brings me to tonight, tripling the batch! It took 9 eggs! My synopsis: I wish that the brownie layer were more dense. I prefer a less cakey brownie (I wonder if the larger batch size affected the consistency), but the flavor was spot on. Also, I would use more cream cheese next time. This desire could be due to the fact that I cannot get enough cream cheese frosting on my red velvet cake. It’s like ice cream!
Maybe next time I will add pecans! I <3 nuts in my brownies, and usually top red velvet cake with pecans so it seems as though it would work wonderfully in these. If you’re feeling extra sinful, top with your favorite cream cheese frosting.
I kept the recipe to make one batch for posting. Hopefully you all know your multiplication tables and can figure it out yourself if you would like to increase your batch size .
1 stick unsalted butter, melted
1 cup sugar
1 tsp vanilla extract
1/4 cup cocoa powder
1 Tbsp red food coloring
1 tsp apple cider vinegar
3/4 cup flour
8 oz cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract
- Preheat oven to 350 degrees. Grease an 8 by 8-inch baking pan, and set aside.
- For the brownie layer, add melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions.
- Whisk the eggs in a small bowl and stir it into the cocoa mix.
- Fold in the flour until lightly combined.
- Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
- For the cream cheese layer, blend together the cream cheese, sugar, egg, and vanilla in a medium bowl.
- Gently spread the cream cheese layer on top of the brownie batter in the pan.
- Dollop the remaining brownie batter over the cream cheese layer.
- Using a knife, drag the tip through the cream cheese mixture to create a swirl pattern.
- Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.