Posts Tagged ‘red velvet’
Welcome to the combination of red velvet and creme brulee. With so much decadence in one dessert, you’ll be glad it only serves two.
When it comes to cooking holiday meals preparation is key, even when it comes to Valentine’s Day. Unless you are cooking the meal together, you don’t want to spend the entirety of Valentine’s Day in the kitchen so if possible knock out some steps head of time. So the day before you should marinade the meat and make this creme brulee.
This creme brulee recipe is perfect for Valentine’s day not just because it is red velvet, it only makes 2 servings and is pretty easy to make as far as creme brulees go. And creme brulee is fancy. By making it the day or two before means all you have to do is show off your pyro skills and toast the sugar on top right before serving. Dessert and a show!
Now go check out all the other #TripleSBites bloggers’ recipes by scrolling down to the bottom of this post. And don’t forget to enter the giveaway brought to you by our amazing sponsors. Click HERE for more information on how to enter.
Two years ago: Valentine’s Funfetti 7 Layer Bars
Three years ago: Sausage Lasagna Heart Calzone
Red velvet isn’t complete without cream cheese. These cheesecake bars have a layer of red velvet cheesecake topped with a plain layer. Don’t forget the Oreo crust!
Welcome to Day 2 of #TripleSBites where 20 bloggers including myself are sharing spicy, saucy, and secy recipes for Valentine’s Day and beyond (said like Buzz Lightyear)! When it comes to Valentine’s Day desserts, decadent desserts as king and red velvet is a popular category. It’s time to splurge after 1-1/2 months of abiding by your new years resolutions so let’s make some red velvet cheesecake bars!
These bars have an Oreo cookie crust, topped by a layer of red velvet cheesecake, followed by another layer of plain cheesecake. The result is a bar that resembles a red velvet sheet cake topped with cream cheese frosting. Top them with fruit, fresh whipped cream, sprinkles, or enjoy them straight up. Whatever tickles your fancy!
Don’t forget to enter for a chance to win the big #TripleSBites giveaway. Click HERE and use the widget located at the bottom of the post.
One year ago: Smoked Sea Salt Caramel Dark Chocolate Chip Cookies
Three years ago: Nutella Recipe Roundup
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.
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!
One year ago: Rainbow Guacamole Deviled Eggs
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.
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.
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.
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?
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).
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.
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 ;-).