Tag Archives: red velvet

Red Velvet Blossoms

Red Velvet Blossoms | Pale YellowI’m super excited that Christmas is 2 days away!  All I need to do is wrap presents and make cupcakes for Christmas Eve dinner.  The hard part of driving back to Michigan is done!  Now I just get to relax, see friends & family, and eat, drink, & be merry!  My mom and I even made one last batch of cookies – a secret family recipe!

Red Velvet Blossoms | Pale YellowRuth and I drove to Michigan in record time.  Even with dropping Andrea off at the airport, rain all day, and a stop for lunch, we made it in eleven hours – road trip success!  After a good night’s rest I’m ready to continue my holiday celebrations.

Red Velvet Blossoms | Pale YellowI brought these cookies to a cookie exchange and caroling party.  If you know me in real life, you know I am many things, but a singer I am not.  Luckily the hosts provided boozy punch and my favorite – spiced cider with rum.  After a few cocktails I was ready to go outside and sing a few carols.

Red Velvet Blossoms | Pale YellowNot only was the caroling fun, people on the street paused to take video, but the cookies were well received!  I get excited when people grab extra cookies.  Taking a second (or third) serving is the greatest complement a baker can receive!

Red Velvet Blossoms | Pale YellowRed velvet blossoms are a fantastic addition to your cookie tray.  They are sweet, big, and festive.  The red velvet crinkle cookies are delightful on their own with the white chocolate chips inside and the powdered sugar all around.  A little kiss on top adds more chocolate to compliment the cocoa in the cookies and looks lovely.  Let’s take a break from traditional chocolate & peanut butter blossoms with this red velvet version!

Red Velvet Blossoms | Pale YellowOne Year Ago – Chocolate Cupcakes with White Chocolate Peppermint Buttercream

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Red Velvet Blossoms
Adapted from Cooking Classy
Yield – 44 2-tablespoon cookies

12 tablespoons unsalted butter, room temperature
1 1/3 cups sugar
3 eggs
1 vanilla bean, seeded
2 teaspoons lemon juice
big squirt of red food coloring
3 cups flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup white chocolate chips
1 cup powdered sugar
44 Hershey kisses unwrapped, dark chocolate

  1. Cream together the butter and sugar until pale yellow in the bowl of a stand mixer with a paddle attachment for 2-3 minutes.  Beat in the eggs one at a time and then the vanilla seeds.  Add in the food coloring and lemon juice and beat until light and fluffy.  Scrape the bowl as needed.
  2. Whisk together the flour, cocoa, powder, soda, and salt.  Add to the rest of the ingredients on low speed until just combined.  Mix in the white chocolate chips.
  3. Cover the dough and refrigerate for an hour.
  4. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  5. Use a 2-tablespoon cookie scoop to portion the dough.  Roll the dough in powdered sugar before placing on the cookie sheet.
  6. Bake for 12 minutes or until the cookies are set.  Place on a wire rack and put a kiss in the center.  Let cool completely before packaging.Red Velvet Blossoms | Pale Yellow
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Red Velvet Ice Cream

red velvet ice cream // pale yellow

After making the milano cookies I had six left over egg yolks laying around.  Egg yolks can be hard to use up.  I have no problem using leftover egg whites in omelets, but an egg yolk omelet just doesn’t sound right, or healthy.

red velvet ice cream // pale yellow

You know what does sound right?  Ice cream.  It may still be snowing here in New York, but it’s time for some good ice cream, especially ice cream that uses up all those egg yolks.

red velvet ice cream // pale yellow

I’ve had red velvet ice cream at Shake Shack and although this is hard to admit due to my ardent love for Shake Shack, their red velvet ice cream was disappointing.  It tasted more like cream cheese ice cream with some red velvet cake crumbs thrown in.  Not cool Shake Shack, not cool.

red velvet ice cream // pale yellow

This IS red velvet ice cream.  The tangy-ness from the buttermilk shines through and the color is spectacular.  This tastes like red velvet cake.  And I hope you have noticed the cream cheese frosting swirl, because that my friends, takes the cake, literally.  The ice cream is fantastic on its own, but when rich, creamy, stick-to-your-teeth cream cheese is swirled throughout the red velvet ice cream, there is no competition.

red velvet ice cream // pale yellow

Ruth, Andrea, and I have all been eating the ice cream spoonful by spoonful from the freezer.  We are completely savoring every bite and we want to make it last for as long as possible.  Besides the mint ice cream with brownies and chocolate, this is the best ice cream I’ve made.  The mint ice cream only wins because of my partiality to mint & chocolate.  If you have an ice cream maker, do yourself a favor and whip up a batch of this ice cream!

red velvet ice cream // pale yellow

One Year Ago – Bellini Cupcakes

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Red Velvet Ice Cream

Adapted from Annie’s Eats

Yield – 1 quart

1 1/2 cups heavy cream

3/4 cup + 3 tablespoons sugar

1 1/2 tablespoons dark cocoa powder

6 large egg yolks

1 1/4 cup buttermilk (I used 2% milk with the juice of 1/2 a lemon to equal 1 1/4 cups with no problem)

generous squirt of red gel food coloring

1 teaspoon vanilla

2 tablespoons cake batter vodka

4 ounces cold cream cheese

2 1/2 tablespoons unsalted butter, room temperature

1 1/4 cups powdered sugar

1 tablespoon vanilla

2 tablespoons heavy cream

  1. Place the bowl of your ice cream maker in the freezer the night before.

  2. Stir together 1 1/2 cups heavy cream, 3/4 cup sugar, and cocoa powder in a medium saucepan and heat until the sugar is completely dissolved.

  3. Meanwhile whisk together the egg yolks and 3 tablespoons of sugar until pale yellow in a separate bowl.

  4. While whisking the eggs, drizzle in the hot cream.  Pour the whole mixture back into the saucepan and heat until everything thickens.

  5. Pour the mixture through a fine sieve into a clean bowl and whisk in the buttermilk, food coloring, vanilla, and vodka.

  6. Refrigerate until cool or overnight.

  7. Pour the mixture into your ice cream maker and churn according to your manufacturer’s directions.  While the ice cream is churning, make the cream cheese swirl.

  8. In a small food processor cream together the cream cheese and butter until smooth and well combined.

  9. Add in the powdered sugar, vanilla, and cream and mix until smooth.

  10. Place the cream cheese into a piping bag for easier swirling.

  11. Once the ice cream is churned, place half of it in your container.  Pipe zigzags of cream cheese and swirl slightly with a knife.  Repeat with the rest of the ice cream.

  12. Let freeze for several hours to reach desired hardness.red velvet ice cream // pale yellow

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Red Velvet Poke Cake

red velvet poke cake // pale yellow

This cake was the first non-vegan thing I ate.  I secretly sat on the counter top scraping the bits and pieces out of the pan as I cut a perfect slice to photograph.  I had a guilty smile on my face the whole time, I just couldn’t help myself; cream cheese, butter, eggs, it was too much for my vegan belly to reject.  I wanted butter so bad.

red velvet poke cake // pale yellow

I made this cake in honor of Chelsea’s 29th birthday, hence the rainbow sprinkles.  Chelsea is all things bright, loud, and colorful, and I wanted this cake to be a reflection of her.  She also happens to love red velvet so I knew she would enjoy this cake.  Conveniently, she was in town for the week staying with us.  I’m thankful we were able to celebrate a birthday with a good friend who now lives far away.

red velvet poke cake // pale yellow

For the past five years Ruth, Stacey, and I have all celebrated the same birthdays within a year.  Stacey’s birthday is in January so it always signaled the start of a new round of birthdays and a new number candle to buy.  With Stacey living far away, we did not have a chance to buy the “9” candle yet.  Luckily, Ruth was able to stretch her muscles and grab a new candle on the way home.

red velvet poke cake // pale yellow

This is a rich cake, and how can it not be?  When a caked is baked and then doused in sweetened condensed milk, you just know it’s going to be amazing.  The cake is dense and the milk keeps everything nice and moist.  According to Ruth on a Monday after a long day of work, “the corner is even more moist than it was a few days ago.”   And the frosting, oh my the frosting.  So sweet and creamy, and everything a former vegan needed.  This is some real good frosting.

red velvet poke cake // pale yellow

In conclusion, if you would like an easy, delightful cake to make for a large crowd this is the cake for you.  The flavors are simple and pleasing, sweet and rich.  You can decorate the top with whatever sort of sprinkle to fit any occasion.  Make this cake, you’ll be happy, and so will your friends.

red velvet poke cake // pale yellow

One Year Ago: My Favorite Brownie Recipe

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Red Velvet Poke Cake
Adapted from Brown Eyed Baker
Yield – 9×13” cake (15-20 servings)

8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
5 tablespoons unsweetened cocoa powder
big squirt red gel food coloring
3 tablespoons water
1 tablespoon vanilla
1 cup buttermilk
2 1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1 14-ounce can sweetened condensed milk

  1. Preheat the to 350 F and grease and flour a 9 x 13” pan.
  2. Cream the butter and sugar together until pale yellow for about 3 minutes on medium-high speed.  Add in the eggs one at a time and beat on high speed.  Scrape the bowl as needed.
  3. In a small bowl mix together the cocoa, water, and vanilla.  Add the paste to the egg mixture and beat in until well incorporated.
  4. Reduce the speed to low and pour in half the buttermilk and then half the flour.  Repeat with the second half of buttermilk and flour.  Mix for 1 minute until smooth.  Scrape the bowl as needed.
  5. Add in the salt, baking soda, and vinegar.  Beat together for 2 minutes on high.
  6. Spread the batter in the prepared pan and bake for 25-30 minutes or until a knife inserted comes out clean.
  7. Use the handle of a wooden spoon to poke holes all over and then slowly pour the sweentened condensed milk over the top.
  8. Allow to cool completely before frosting.

Frosting
8 tablespoons (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 1/2 cups powdered sugar
2 tablespoons vanilla
colored sprinkles

  1. Cream the butter and cream cheese in the bowl of a stand mixer with a whisk for for about 5 minutes.
  2. Add in the powdered sugar slowly and beat on high to mix thoroughly.  Scrape the bowl as needed and then mix in the vanilla.
  3. Spread evenly on the cooled cake.
  4. To make a rainbow with sprinkles use foil to expose one strip of frosting at a time and the n sprinkle generously with sprinkles.  Repeat as desired.red velvet poke cake // pale yellow

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Red Velvet Cupcakes

Red Velvet Cupcakes // Pale Yellow

I appreciate the tastes of teenage girls – simple.  Whenever I make cupcakes for students they always request simple and straight forward deliciousness.  These red velvet cupcakes are a perfect example.  Don’t confuse simple with bland or boring.  These cupcakes are moist and flavorful.  So far this year I have made vanilla cupcakes and oreo cupcakes for my monitors.

red velvet cupcakes // pale yellow

The winter doldrums have officially set in.  Everyday I come home from work and lay on the couch hiding under the blanket trying to find warmth and motivation.  There is so much to do, yet it’s easier to do nothing.  It’s silly considering I just had a 10-day vacation, but the holidays are never relaxing and work has a lot of deadlines right now.  Oh well, things will surely improve, enough whining.

red velvet cupcakes // pale yellow

About the cupcakes.  Red velvet is a great flavor to have in your arsenal.  Chocolate can be too heavy or rich and some weirdos people are not chocolate lovers.  Vanilla can be a little boring.  Red velvet is the perfect intermediate with lots of flavor and excitement but none of the bore.  Also, nothing goes better with a tangy cream cheese frosting than red velvet cupcake with just a hint of cocoa.

red velvet cupcakes // pale yellow

One Year Ago: Rainbow Cookies

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Red Velvet Cupcakes
Adapted from Mini Red Velvet Cupcakes
Yield – 12 cupcakes

1 1/4 cup flour
1 table. Dutch-processed cocoa, unsweetened
½ tea. salt
¾ cup sugar
¾ cup vegetable oil
1 egg
squirt of red gel food coloring paste (I use Americolor Tulip Red)
1 tea. vanilla
½ cup buttermilk
¾ tea. baking soda
1 tea. white vinegar

  1. Preheat oven to 350 F.
  2. Sift together flour, cocoa, and salt onto wax paper.
  3. In a mixer with a paddle attachment beat together the oil and sugar.  Add in the egg and beat well.  Add the vanilla and food coloring and mix on medium until everything is well combined.  Scrape the bowl as needed.
  4. Add 1/3 of the flour mix on low speed and then add 1/2 the buttermilk, add another 1/3 of flour, mix well.  Add the remaining buttermilk and then the rest of the flour.  Beat everything on high speed for 5 seconds to combine well.
  5. In a small measuring cup mix the soda and vinegar together and then add to the batter mixing well.
  6. Using a standard ice cream scoop to portion batter into lined cupcake pans.  Bake for 15-18 minutes or until a toothpick comes out of a center cupcake cleanly.
  7. Allow to cool completely on a wire rack.

Cream Cheese Frosting
6 tablespoons unsalted butter
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract
pinch of salt
1 3/4 cup powdered sugar
Sprinkles

  1. In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese until light and fluffy.  Beat in the vanilla and salt.  Scrape the bowl as needed.
  2. Gradually add in the powdered sugar to make a stiff frosting.
  3. Place the frosting in a piping bag and pipe a swirl on each a cupcake.
  4. Top with sprinkles.red velvet cupcakes // pale yellow

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Red Velvet Brownie S’more Bars

These bars can be served two ways – fresh from the oven on a plate with a fork or day old in bar form.  After many taste tests, I can attest that both ways are equally as delicious!  The first way is super gooey, warm, and comforting.  The second way is easier to handle and is much more toothsome.

I made the bars on Tuesday and of course the roommates wanted to try some right away.  I tried to protest and saying they needed more time to cool, but obviously I did not protest too hard, because I too wanted to try the bars!  Since it was a beautiful spring evening, I brought the bars out to the deck for eating.  As you can see, it was messy.  Stacey agrees that these were well worth the mess!  I told her to make a face that shows how much she is enjoying the red velvet brownie s’more bars – she made a great face!

To combat the gooey-ness, I put the rest of the pan in the fridge and cut into pieces Wednesday night.  At first it was little rough to cut the bars, but once I got a little out, I was able to remove the whole thing from the pan and put my weight into cutting.  I then boxed up the bars and took to work on Thursday.

Let’s just say these little, gooey bars caused quite a stir at lunch! The fourth period lunch crowd quickly ate through their first helpings and took second helpings to save for later!  By the time the fifth period lunch crowd got their hands on the bars, there wasn’t that many left and people had to rush to get a piece!  Luckily the fifth period lunch crowd is generous and many cut their pieces into halves or quarter for sharing!

Making these bars was pretty exciting, I’ve never used the broiler before!  I’ve always been a little scared, but I did it!!!  I did sit in front of the oven watching the tops brown.  This was probably a crucial step, however.  I could easily observe when to rotate the pan and when to pull them out of the oven.  Do yourself (and your friends) a favor, make some ooey, gooey, red velvet brownie s’more bars – everyone will love you!

Print the Recipe.

Red Velvet Brownie S’more Bars
Adapted from How Sweet It Is on Sugarcrafter
Yield – approx. 20 small bars

Crust
1 1/4 graham crackers (a little less than one sleeve)
6 tablespoons unsalted butter, melted

  1. Preheat the oven to 350 F and grease an 8 x 8” pan.
  2. Crush the graham crackers and smush together with the butter using a fork.
  3. Press into the greased pan.

Brownie
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
3 tablespoons cocoa powder (I used Hershey’s Dark)
2 tablespoons red food coloring (I used Americolor Tulip Red Gel Paste)
1 1/4 cups flour
1/4 teaspoon salt
2/3 cup semisweet chocolate chips

  1. Beat together the butter and sugar in a bowl of stand mixer with a paddle attachment until well combined.  Beat in the eggs one at a time.
  2. In a small bowl mix together the vanilla, cocoa, and red coloring to make a paste.  Add this to the butter mixture and beat together.
  3. Add in the flour and salt and beat until just combined.
  4. Using a spatula, stir in the chocolate chips.
  5. Pour over the graham cracker crust and bake 30 minutes until the top is set.

Topping
1 jar (7 1/2 ounces) marshmallow fluff
13 marshmallows, regular size

  1. Right after the brownie comes out of the over use an offset spatula to spread the fluff.
  2. Cut the marshmallows in half and spread out over the top.
  3. Turn your oven to the broiler setting and place the bars inside the oven.
  4. Sit in front of the oven and watch closely, rotate as needed, and remove from the oven when the top is nice and toasty.
  5. Let cool a little for a plate and fork dessert.
  6. Put in the fridge overnight to cut into pieces.

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Green Velvet Mini Cupcakes

It’s St. Patrick’s Day!  Or at least it will be soon!  I made these little guys for a St. Patrick’s Day Parade lunch along with Irish Car Bomb Brownies.  I don’t know if I should let you on a a little secret, but red  velvet cupcakes are only red because of the red food coloring. Yes, the little but of cocoa gives the cupcakes a slightly reddish hue, but not the red associated with red velvet.  This being said, you can create almost any color “velvet” cupcakes or cake you want!  I’ve made pink and green so far.

These little guys are cute and delicious, moist and tender, sweet and creamy.  Make mini green (or red) velvet cupcakes and you make lots of friends!

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Green Velvet Mini Cupcakes
Yield – 24 mini cupcakes
Adapted from my Red Velvet Cupcakes

3/4 cup + 3 tablespoons cake flour
2 1/4 teaspoons Dutch-processed cocoa, unsweetened
3/8 tea. salt
1/2 cup + 1 tablespoon sugar
1/2 cup + 1 tablespoon vegetable oil
1 egg, room temperature
squirt of green gel food coloring paste (I use Americolor Leaf Green)
3/4 teaspoon vanilla
1/4 cup + 2 tablespoons buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar

  1. Preheat oven to 350 F.
  2. Sift together flour, cocoa, and salt onto wax paper.
  3. In a mixer with a paddle attachment beat together the oil and sugar.  Add in the egg and beat well.  Add the vanilla and food coloring and mix on medium until everything is well combined.
  4. Beat in the flour in 3 three batches on low speed alternating with two batches of buttermilk.
  5. Beat everything on high speed for 5 seconds to combine well.
  6. In a small measuring cup mix the soda and vinegar together and then add to the batter mixing well.
  7. Using a small ice cream scoop or a tablespoon, add batter to lined mini cupcake pans. 
  8. Bake for 10 minutes or until a toothpick comes out of a center cupcake cleanly.
  9. Be careful of baking times, every oven is different and you do not want to over-bake these little guys.  Immediately place on a wire rack to cool.

Cream Cheese Frosting
2 unsalted butter, room temperature
4 ounces cream cheese, room temperature
3 cups powdered sugar
1 tea. vanilla
Green sprinkles

  1. In a mixer with a paddle attachment beat the butter and cream cheese together until fluffy.
  2. Add in the powdered sugar ½ cup at a time until well combined and then beat in the vanilla.
  3. Scoop the frosting into a pipping bag and pipe onto each cupcake with a large, round tip.
  4. Sprinkle with green sprinkles if desired.

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Red Velvet Mini Cupcakes

I apologize for the lack of quality photos for this post.  I was baking at my mom’s house and was constantly distracted by the giant dog, climbing on chairs to reach the cupboards, and setting up for the family Christmas party.  It’s hard baking in a kitchen that is not your own.  I have made these cupcakes many times in regular size and mini size.  Everyone raves about the recipe and not to brag, but I have been compared to Cake Man Raven.  I still think his red velvet is better.  If you are ever in Fort Green, Brooklyn, stop by his shop, wait in line and get yourself a slice of cake!

(Here is the said giant dog – Yogi, he could eat everything off the table, but he is to sweet and/or dumb to do so!)

Red Velvet is a great simple flavor.  There are not fillings, just one batter that comes together quickly and a frosting that comes together equally as quickly.  The frosting is smooth and can be piped on in way desired.  Plus, most people really enjoy a good red velvet cupcake!

A note about mini cupcakes – make them!  Everyone loves a mini cupcakes.  No one feels guilty about having one or two, even picky eaters and those on a diet.  Plus you make have a recipe and have a ton of mini bites of deliciousness!  This recipe is from Martha, I love her, even when she was in jail.  Go out and buy her cookbooks, they are great resources.  I have Pies & Tarts, Baking Handbook, and Cupcakes.

Red Velvet Cupcakes with Cream Cheese Frosting

Yield – 48 mini cupcakes

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Red Velvet Cupcakes
1 ¼ cup cake flour
1 table. Dutch-processed cocoa, unsweetened
½ tea. salt
¾ cup sugar
¾ cup vegetable oil
1 egg, room temperature
squirt of red gel food coloring paste (I use Americolor Tulip Red)
1 tea. vanilla
½ cup buttermilk (I squirt the juice of half a lemon into a measuring cup and then pour milk into the ½ cup mark)
¾ tea. baking soda
1 tea. white vinegar

Preheat oven to 350 F.  Sift together flour, cocoa, and salt onto wax paper.  In a mixer with a paddle attachment beat together the oil and sugar.  Add in the egg and beat well.  Add the vanilla and food coloring and mix on medium until everything is well combined.  Add ⅓ of the flour mix on low speed and then add ½ the buttermilk, add another ⅓ of flour, mix well.  Add the remaining and buttermilk and then the rest of the flour.  Beat everything on high speed for 5 seconds to combine well.  In a small measuring cup mix the soda and vinegar together and then add to the batter mixing well.  Using a small ice cream scoop or a tablespoon, add batter to lined mini cupcake pans.  Bake for 10 minutes or until a toothpick comes out of a center cupcake cleanly.  Be careful of baking times, every oven is different and you do not want to over-bake these little guys.  Immediately place on a wire rack to cool.

Cream Cheese Frosting
2 ½ sticks (20 table.) unsalted butter, room temperature
8 ounces cream cheese
4 cups (1 lb) powdered sugar
1 tea. vanilla

In a mixer with a paddle attachment beat the butter and cream cheese together until fluffy.  Add in the powdered sugar ½ cup at a time until well combined and then beat in the vanilla.  This recipe makes a LOT of frosting, save it for a rainy day, you can never have too much cream cheese frosting!  I usually use the extra for whoopie pie filling!

Cupcakes and Frosting adapted from Martha Stewart

This is not a mini, but it is a beautiful picture of a red velvet cupcake that I dyed pink for a baby shower for a little girl!  Same recipe, just bigger.

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