Red Velvet Brownies

Source - http://www.newlyweds-blog.com/2012/02/21/red-velvet-brownies/

adapted from Smells like Home

1 cup  unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring (optional)
4 tsp pure vanilla extract, divided
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt

Preheat the oven to 350 degrees F.  Butter and flour an 9 X 13 baking pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in food coloring and vanilla. Mix flour, cocoa and salt in a separate bowl.  Slowly add in the flour mixture and mix on medium-low speed, just until combined.  Do not over mix.

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.  You’ll want one uniformly colored (red) batter.

Pour the batter into the prepared pan and bake for 30-40 minutes.  Set aside to cool, cut into bars and serve.

Red Wine Tartlet

Source - http://www.gourmantineblog.com/?p=2541

Ingredients

FOR THE SWEET PASTRY

200g plain flour

110g unsalted butter, chilled and cut in cubes

70 g sugar

1 egg, lightly beaten

FOR THE FILLING

600 ml red wine

1 cinnamon stick

½ vanilla bean

½ orange zest

3 eggs

90 g sugar

Instructions

Start by making the pastry, combine the butter with the flour, sugar in the food processor. Pulse it for about 15-30 seconds, until the mixture resembles bread crumbs.

Add the beaten egg and continue pulsing until the dough starts to stick together (another 30 seconds or so). Remove the dough from food processor onto a working surface and using the palm of your hands just press it together, do not knead. Wrap the dough in a cling film and put it to rest in a fridge for at least 30 minutes.

Heat the oven to 200C.

Once rested unwrap, give a little knead for it to stick together (as little as possible), then roll it to dime thin, measure circles for 6 tartlet bases (with removable bottoms) plus 1 cm plus for each and press it into a tart base, then place it into a fridge to rest for at least 20 minutes.

After that, prick the bottom of the tart with a fork.

Place a baking parchment on top of the pastry and fill the forms with beans or baking weights (this will prevent the pastry from rising and is call blind baking) and bake for 10 minutes.

After 15 minutes remove the baking parchment together with bean or baking weights and continue to bake for 5 more minutes.

To make the red wine custard, in a pot bring to simmer red wine with vanilla, cinnamon and orange zest and simmer till the liquid is reduced by 2/3, this will take about 15-25 minutes.

Strain the wine and bring back to simmer.

Beat the eggs with sugar, then stirring vigorously slowly pour in the wine mixture. Divide the mixture between the tartlet shells and bake in the oven for 25 minutes. Let cool down and serve! Enjoy!

Red Velvet Cheeseball

Source - http://www.tasteandtellblog.com/2012/02/red-velvet-cheese-ball/

Ingredients

8 ounces cream cheese, at room temperature

1/2 cup butter, at room temperature

1 1/2 cups red velvet cake mix, dry

2 tablespoons brown sugar

1/2 cup powdered sugar

1/2 cup mini chocolate chips

assorted cookies and crackers (my favorite was Vanilla Wafers)

Instructions

In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.

Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.

Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!) Place on a serving plate and serve with cookies or graham crackers.

Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting (and red sanding sugar sprinkles)

Source - http://www.loveveggiesandyoga.com/2012/01/strawberry-cake-mix-cookies-with-vanilla-cream-cheese-frosting.html

Makes 1 dozen cookies (I got 13).  Double the recipe by using the full box of cake mix and doubling all other measurements.

For the cookies

1/4 cup butter (half of one stick), softened

1 large egg

1 teaspoon vanilla extract

1 cup + 1/8 cup strawberry cake mix (this is about 9 ounces, or half of an 18.25 ounce box of Pillsbury Strawberry Cake Mix)

Preheat oven to 350F.  In a mixing bowl combine the softened butter, egg, vanilla and stir by hand or with a mixer until combined.  Add  the cake mix and stir until smooth.  If the dough seems too wet to be cookie dough, add a bit more cake mix, one tablespoon at a time, until it’s less wet.  Conversely, if the dough seems dry and it’s not combining, add a tablespoon or two of water.

If time permits, I recommend chilling the dough by placing the mixing bowl in the freezer for 15 to 20 minutes.  Chilled dough spreads less during the baking process.

Form 1 inch balls on a Silpat-lined, parchment paper-lined, or cookie sheet that has been sprayed with cooking spray.  Allow for adequate spacing because they do spread; which is why I recommend chilling the dough and do not exceed 1 rounded tablespoon-sized or 1 inch sized balls (I only placed 9 cookies on one cookie sheet and do not recommend trying to fit the batch on one cookie sheet).  Bake at 350F for 8 to 10 minutes or until cookies are barely browned.  They make look a bit loose and jiggly after only 8 to 10 minutes but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool.  Do not overbake.  Allow the cookies to cool well (on the cookie sheets is fine) before attempting to move them.

While the cookies are baking, make the frosting.

For the frosting

Makes about 1 cup of frosting (if you have extra, store it in the refrigerator for week(s) and/or freeze it for month(s) for future baking needs; use common sense when saving leftovers)

1/4 cup butter (half of one stick), softened

1/4 cup cream cheese, softened

1 teaspoon vanilla extract

2 to 4 cups powdered (confectioner’s) sugar

In a large mixing bowl, stir together the butter and cream cheese either by hand or with a mixer.  Then add the vanilla extract and add two cups of powdered sugar and mix until smooth.  If you like thick(er) frosting, add more powdered sugar until desired consistency is reached.  I used nearly 4 cups of powdered sugar in mine because I like very thick frosting (shown in the photos).

After the cookies have cooled, frost them (I applied a thick layer). Finish with sprinkles, sanding sugar, or other garnishes such as coconut flakes or chocolate shavings, as desired.  Optionally, make sandwich cookies.

Because these cookies are frosted with cream cheese frosting, you may want to err on the side of caution by storing them in the refrigerator rather than the countertop. Or store them in the freezer for up to 3 months for longer-term storage (not that 1 dozen cookies will hang around very long)

Stuffed Hot Red Cherry Peppers

Source - http://www.sarahcupcake.com/2012/01/stuffed-hot-red-cherry-peppers.html

14 cherry peppers, cored with tops cut off and reserved
4 ounces provolone cheese, cubed
1/4 cup olive oil
1/4 cup white vinegar
1 clove garlic, minced
1/2 tsp dried marjoram
1/2 tsp salt
1/4 tsp ground black pepper

Arrange the peppers in a small baking dish. Stuff a piece or two of provolone cheese inside each pepper. In a seperate bowl whisk together the olive oil, vinegar, garlic, marjoram, salt, and pepper. Drizzle over the peppers. Let marinate for at least one hour.

Preheat the oven to 400 degrees. Place tops back on peppers and bake for about 12-15 minutes or until the cheese is bubbly.

Source: Adapted from Mad Hungry tv show with Lucinda Scala Quinn.

Black and White Cookies AND ALSO a Red Velvet Adaptation

Source - http://traceysculinaryadventures.blogspot.com/2011/12/black-and-white-cookies-original-and.html

from Baking Illustrated

4 cups (16 oz) cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 3/4 cups (12 1/4 oz) sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 cup milk, at room temperature (I used 1%)

2 oz unsweetened chocolate, finely chopped
1/4 cup light corn syrup
1/3 cup water
5 cups (20 oz) confectioners’ sugar
1/2 teaspoon vanilla extract

Preheat oven to 375˚ F. Line 2 large baking sheets with parchment paper. 

Whisk the flour, baking powder and salt together in a large bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Add the sugar gradually then continue beating until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the eggs, vanilla extract and lemon extract and beat until combined. With the mixer on low, alternately add the flour mixture (in 4 additions) and milk (in 3 additions), beginning and ending with the flour mixture. Mix just until combined. (The dough will be on the thin side, don’t be concerned.) 

Measure out 1/4-cup portions of dough, and transfer them to the prepared baking sheets - 6 to a sheet, spacing them at least 2 inches apart. Moisten your fingertips with water, then gently press each of the dough mounds into a disk measuring 2 1/2-inches wide by 3/8-inch thick. Bake for 18-20 minutes (rotating the baking sheets halfway through), until the centers of the cookies are firm and the edges are just starting to brown. Transfer the baking sheets to wire racks, and let the cookies cool for 2 minutes before removing them to the racks to cool completely. Repeat with remaining dough. 

To make the icing: Add the chocolate to a medium heatproof bowl and set over a saucepan of simmering water. Let the chocolate melt, stirring occasionally, then remove and set aside. Combine the corn syrup and water in a medium saucepan and bring to a boil, then remove the pan from the heat and mix in the confectioners’ sugar and vanilla until smooth. Add 3/4 cup of the vanilla icing to the melted chocolate and stir to combine. (Note: you can adjust the consistency of the icing as necessary. For the vanilla - if it’s too thick, add hot water a teaspoon at a time and if it’s too thin, add confectioners’ sugar a teaspoon at a time. For the chocolate - add milk, a teaspoon at a time if it’s too thick, or confectioners’ sugar, a teaspoon at a time, if it’s too thin.)

To glaze the cookies: Set the cookies on wire racks place on top of wax paper. (The flat side of the cookie should face up - that’s the side you want to glaze.) Use a small offset spatula to spread about 2 tablespoons of the vanilla icing on half of the flat side of each cookie. Tilt the cookie and run the spatula around the edge to scrape off excess icing. Let set for about 15 minutes so the icing hardens. Use a small offset spatula to spread chocolate icing on the other half of the cookies, again scraping excess from the edge.

Place the cookies on the wire racks, and let the glaze set for at least an hour. Store at room temperature in an airtight container between sheets of parchment paper.

Red Velvet Adaptation
adapted from Spork or Foon

Combine 3 tablespoons cocoa powder and 2 tablespoons red food coloring in a small bowl to make a paste. You’ll add your cocoa paste once the batter is made (right after alternating the dry ingredients and milk). Otherwise, follow the recipe above exactly. 

Makes about 24-26 cookies

Grilled Brie Sandwich with Apple and Red Onion Confit

Source - http://www.treehugger.com/files/2011/10/grilled-brie-sandwich-with-apple-and-red-onion-confit.php

Grilled Cheese Sandwich
1 8 oz. Brie wheel
Apple and onion confit
Sandwich bread
Butter

Apple and Red Onion Confit
1 large red onion, thinly sliced
1 Granny Smith apple, thinly sliced
1/8 cup of honey
3 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
Extra virgin olive oil

1. Add onions, apples and just enough olive oil to coat to a high-sided skillet. Cook on medium-high heat until they begin to soften, about 5 minutes.

2. Reduce heat and add the remaining ingredients. Slowly cook for about 40 minutes, until the mixture becomes jam-like.

3. Remove the crust from your bread slices and butter each one on one side only.

4. Cut the brie into thick slices. The soft cheese melts fairly easily, so the thicker the slice, the more substantial your sandwich will be.

5. Use the same skillet in which you made the confit. Grill one bread slice, butter-side down, along with some brie.

6. When the brie begins to melt a bit, add the confit and grill for a few minutes.

7. Add another slice of bread, butter-side up, and flip the sandwich. Cook until the brie just begins to melt into the pan.

8. Slice and enjoy!

• Individual Red, White and Blueberry Layer Cakes

  
  Source - http://www.marthastewart.com/317280/individual-red-white-and-blueberry-layer

  For The Cake

  • 1 tablespoon fresh lemon juice
  • 1 pound plus 2 ounces blueberries (about 5 cups)
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups fine-ground blue cornmeal
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 8 ounces (1 cup) unsalted butter, softened, plus more for pans
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche)

• For The Cheesecake

  • 2 pounds plus 4 ounces (4 1/2 cups) cream cheese, softened
  • 2/3 cup confectioners’ sugar, sifted
  • 3 tablespoons honey
  • 1 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche)
  • 1/2 teaspoon coarse salt
  • 1 cup heavy cream, whipped to medium-stiff peaks

• For The Compote

  • 8 ounces (2 cups) small raspberries
  • 8 ounces (2 cups) blueberries

Directions

1. For the cake: Prepare an ice-water bath. Combine lemon juice, 3 cups blueberries, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a medium saucepan over medium heat. Cook, stirring gently, until sugar dissolves and juices thicken, about 8 minutes. Transfer to a small bowl, and set in ice-water bath, stirring occasionally, until cooled. Reserve 1/4 cup of cooled blueberry juice from the berries in a small bowl, cover, and refrigerate.

2. Preheat oven to 350 degrees. Butter an 18-by-13-inch rimmed baking sheet, line with parchment, and butter parchment. Whisk cornmeal, baking powder, 1 teaspoon salt, and 1/2 cup flour in a medium bowl. Cream butter and remaining 1 1/4 cups granulated sugar with an electric mixer until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, mixing well to incorporate after each addition. Add vanilla, and scrape down sides of bowl. Lower the speed to the lowest setting, and beat in 1/2 the flour mixture, then the yogurt, and then the remaining flour mixture, mixing well after each addition.

3. Gently fold remaining 1/2 cup flour and 2 cups blueberries into the berry mixture, until well combined. Fold the berry-flour mixture into the cornmeal batter with a spatula, until uniformly purple. Spread evenly in baking sheet, and bake, rotating halfway, until the top is golden brown and the sides pull away from the pan, 28 to 30 minutes. Transfer baking sheet to wire rack, and let cool completely. Cut 24 circles using a 2 1/2-inch round cutter; discard scraps.

4. For the cheesecake: Line an 18-by-13-inch rimmed baking sheet with parchment leaving a 1-inch overhang. Beat the cream cheese with a mixer on medium-high until completely smooth, 4 to 5 minutes. Beat in confectioners’ sugar, honey, yogurt, and salt, and beat until smooth, about 3 minutes. Gently whisk in 1/2 of the whipped cream, then fold in remaining whipped cream until well incorporated. Scrape batter onto baking sheet, and smooth. Freeze, uncovered, until firm, at least 1 hour (or up to 1 day, covered). With the same round cutter, cut out 24 circles, dipping cutter into hot water and wiping dry between cuts.

5. For the compote: Toss raspberries and blueberries with reserved 1/4 cup blueberry juice.

6. Place 1 cake round, browned side down, on a plate. (Trim cakes to make level, if necessary.) Top cake round with a frozen cheesecake round; repeat to make 4 cake-cheesecake layers. Refrigerate composed cakes while quickly finishing assembly of remaining cakes. Top each cake stack with berry compote. Serve immediately.

Red Velvet Cheesecake

Source -  http://17andbaking.com/2011/08/11/red-velvet-cheesecake/

2 1/2 cups cake flour
1 1/2 cups white sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 eggs, room temperature
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
1 tsp vanilla extract
1 tsp white distilled vinegar
Red food coloring, as desired

I made the cake the day after I made the cheesecake, so it had rested overnight in the fridge and was sturdy enough to flip.

For the red velvet, preheat the oven to 350 degrees F. Grease and flour two 9″ pans.

Sift the flour, sugar, baking soda, cocoa powder, and salt together in a medium bowl. In the bowl of a mixer, beat the eggs, oil, buttermilk, vanilla extract, and vinegar until well combined. Add the dry ingredients and as much food coloring as you like. Beat until well combined, about two minutes.

Divide the batter between the two pans. Bake 25-30 minutes, rotating the pans halfway, or until a toothpick comes out clean. Cool the cakes in the pans for five minutes, then run a knife around the edges. Invert them onto cooling racks and cool completely. (I like to make the frosting at this point, while the cakes cool down.)

Cream Cheese Frosting
12 oz cream cheese, at room temperature
6 tbsp butter, at room temperature
1 tsp vanilla extract
1/4 tsp almond extract
3 cups sifted powdered sugar (sift, and then measure)

Beat the cream cheese and butter in an electric mixer until very smooth and lump-free. Beat in the vanilla and almond extracts. Then stir in the powdered sugar a cup at a time until very smooth.

Assembling the cake.

Use a cake leveler or serrated knife to level the tops of the red velvet cakes. Put one of the layers, cut-side up and parchment paper removed, on a serving plate. Spread with a very small amount of frosting, just enough to cover the cake in a thin layer.

Take the cheesecake out of the fridge. Open up the springform pan and peel off the plastic wrap. The cake should be pretty sturdy. My cheesecake was still attached to the bottom of the springform pan. I simply used one hand to hold it, and gently flipped it over onto the red velvet. I lifted off the bottom of the springform pan and peeled off the parchment paper. Piece of cake.

My cheesecake was wider than the red velvet. I just gently sawed a knife around the edges and trimmed the excess.

Spread another very thin layer of frosting on the top of the cheesecake. Flip the remaining layer of red velvet, cut side down, on top. Peel off the parchment paper.

Use about a third of the cream cheese frosting to cover the whole cake with a crumb coat. Basically, you want to frost the cake with as little frosting as possible, picking up all the red crumbs and sealing the cake. Refrigerate the cake for half an hour, or until the crumb coat is hardened.

Then frost the cake with the rest of the cream cheese frosting. I decorated mine with sprinkles.

Keep the cake in the fridge. It can stand at room temperature about half an hour before serving, if necessary.

Red, White and Blueberry Trifle

Source - http://www.skinnytaste.com/2011/06/red-white-and-blueberry-trifle.html

Gina’s Weight Watcher Recipes
Servings: 14 • Serving Size: 1 cup  • Old Points: 3 pts • Points+: 4 pts
Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g
Sodium: 102.8 mg 


Ingredients:

• 10 oz angel food cake, cut into 1-inch cubes*
• 2 pints strawberries, sliced
• 2 pints blueberries

For the cream filling:

• 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
• 1 1/2 cups cold water
• 1 package sugar-free white chocolate instant pudding mix
• 12 oz fat-free frozen whipped topping, thawed

Directions:

Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

*I only used 10 oz of a 16 oz cake.