RED VELVET MACARONS

Ingredients

FOR THE RED VELVET MACARONS:

2-½ ounces, weight Egg White (for 2 1/2 Ounces, You'll Need 2 Whole Large Eggs)

4 ounces, weight Powdered Sugar

2 ounces, weight Almond Meal/flour

¼ ounces, weight Unsweetened Cocoa Powder

1 pinch Fine Salt

1-½ ounce, weight Superfine (castor) Sugar

¼ teaspoons Pure Vanilla Extract

½ teaspoons Liquid Red Food Color

FOR THE CREAM CHEESE BUTTERCREAM:

4 Tablespoons Unsalted Butter, Room Temperature

4 ounces, weight Cream Cheese, Room Temperature

½ teaspoons Pure Vanilla Extract

8 ounces, weight Powdered Sugar

Preparation Instructions

For the macarons:
1. Line 2 half sheet pans with parchment paper or Silpat liners. Set aside.
2. Fill a bowl with hot water from the faucet (it should be about 105 F). Put the eggs (in the shell) in the water and let them sit until they come to room temperature. Check them and turn them over every few minutes so they can come up to temperature on both sides. They’re ready when they don’t feel hot or cold to the touch. You may need to add more hot water into the bowl if they’re not warming up fast enough. Once the eggs are the right temperature, remove them from the water and dry them off. Crack the eggs and separate the yolks from the whites, measuring 2 1/2 ounces of egg whites for this recipe (you don’t need the yolks for this recipe). Put the egg whites in a medium bowl and set aside.
3. In a medium bowl, whisk or sift together the powdered sugar, almond meal, cocoa powder and salt (or you can pulse it together a few times in a food processor). Set aside.
4. Use a handheld electric mixer to whip the egg whites. When the egg whites are foamy (this should only take a few seconds), gradually add the superfine sugar while still beating. When you have stiff, glossy peaks, beat in the vanilla extract and red food color.
5. Use a rubber spatula to gently fold the almond meal mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. It generally takes about 50 strokes to work the batter, but this number isn’t as important as how the batter looks. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula. Here is an easy way to see if the batter is ready: Use a rubber spatula to lift and drop the batter onto itself. If the ribbon gradually disappears into the batter within 30 seconds, it’s ready to go. If not, keep folding a bit longer.
6. Pour the batter into a pastry bag fitted with a round tip (1/2 inch in diameter). Hold the piping bag straight (i.e. at a 90 degree angle) above the prepared baking sheet and pipe 1-inch circles onto the prepared sheet. You should get about 40 macarons. Leave about 1 inch between each macaron. Tap each tray a couple times on the countertop to help flatten out the macarons and get rid of any air bubbles. The macarons should not have points on top.
7. Let the macarons sit at room temperature until they form a shell that’s dry to the touch (this could take anywhere from 30 minutes to 2 hours or more, depending on the weather).
8. Once the macarons are dry to the touch, preheat oven to 300 F. Once the oven is preheated, bake both trays at the same time for 10 to 20 minutes, rotating trays once. Bake time will vary based on your oven. Macarons should be firm when done. When done, remove the pans from the oven. Let the macarons cool completely on the pans before removing them.
9. To fill the macarons, pair up similar sized cookies. Pipe the buttercream onto the bottom of one macaron, then place the matching macaron on top.
10. Line an airtight lidded container with parchment paper and carefully arrange the macarons inside. Let them sit in the fridge for a day or two (or up to a couple weeks) before eating. Let the cookies sit at room temperature for about 45 minutes before serving.
For the buttercream:
Use a handheld electric mixer to beat together the butter, cream cheese, and vanilla Once it’s light and combined, add the powdered sugar and beat until smooth.

Red Velvet Sponge Cake Recipe

Ingredients

6 tablespoons softened unsalted butter

1 1/2 cups superfine sugar

2 beaten eggs

1 1/2 cups all purpose flour

3 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking soda

Pinch of salt

1 tablespoon red food coloring

1/2 cup buttermilk

1 tablespoon white vinegar

Frosting:

6 tablespoons softened unsalted butter

8 ounces cream cheese

1 pound powdered sugar

1 teaspoon vanilla extract

1 cup chopped pecans

Directions

1. Preheat the oven to 350 Fahrenheit Degree. Grease and flour two 9-inch round cake pans. For the cake, cream the butter and sugar together in a bowl then beat the eggs and vanilla extract. Sift the flour, cocoa powder, baking soda and salt into a separate bowl. Stir the food coloring into the buttermilk.

2. Alternatively add the flour and buttermilk mixtures to the creamed mixture. Stir in the vinegar, mixing well. Pour the mixture into the prepare pans, dividing it evenly. Bake in the oven for 30-35 minutes or until firm to the touch. Cool in the pans for 10 minutes then turn out onto a wire rack and leave to cool completely.

3. Frosting: Beat the butter and cream cheese together in a bowl. Beat in the powdered sugar and vanilla extract, mixing well then stir in the pecans. Sandwich the two cakes together with some frosting then spread the remaining frosting over the top of the cake. Serve in slices.

Red Velvet Latte

Ingredients

1 tsp cocoa powder

1/2 tsp red food color

1 tsp sugar

1 TBS vanilla syrup 

1/2 C. Milk or Soymilk

Directions

Whisk cocoa powder, sugar, food color, and vanilla syrup in a coffee cup. Use same cup to draw one or two shots of espresso, whichever strength you prefer. Steam the milk and pour on top of the espresso. Enjoy!

Chocolate Ganache

Ingredients

1/2 cup heavy cream

8 ounces good semisweet chocolate chips

1 teaspoon instant coffee granules

Directions

cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Red Velvet Cupcakes with Almond Cream Cheese Frosting

Ingredients

3 cups plus 3 tablespoons all-purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons kosher salt

1/4 cup unsweetened cocoa powder

1 cup vegetable oil

1 1/4 cups buttermilk

1 7/8 cups sugar

3 eggs

1 fluid ounce red food coloring

1/2 cup plus 2 tablespoons unsweetened applesauce

1 1/4 teaspoons apple cider vinegar

1 1/4 teaspoons vanilla extract

Almond Cream Cheese Frosting, recipe follows

Directions

Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.

Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.

In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.

Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.

Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.

Almond Cream Cheese Frosting:

11 1/2 tablespoons butter, at room temperature

24 ounces cream cheese, at room temperature

4 1/2 cups powdered sugar, sifted

3 teaspoons vanilla extract

1 1/2 teaspoon almond extract

In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.

Red Velvet Fudge

Ingredients

2 cups Sugar, Extra Fine

¼ cups Cocoa

½ cups Buttermilk

½ cups Sweetened, Condensed Milk

1 teaspoon Red GEL Food Coloring

3 Tablespoons Butter

1 teaspoon Vanilla

Preparation

Using a 5×9 pan (typically the same size as a banana bread pan – but if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra hanging over on all four sides.

Combine sugar, cocoa, buttermilk, sweetened condensed milk, and food coloring in a non stick pan. (I used a big pot). Stir to combine. Bring the mixture to a boil, stirring constantly, but do not scrape down the sides (this should help you avoid getting crystallized sugar in the fudge).

Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees. Once it reaches 238 degrees, reduce heat and allow fudge to simmer. DO NOT STIR at this point. At all. Like seriously don’t even touch the pan. Allow fudge to cool down to 110 degrees and then add butter and vanilla.

Beat by hand or use electric mixer until fudge loses its sheen. (I used an electric mixer for 20 minutes. Not kidding. Some folks say this stage takes 3-5 minutes.)

Place the mixture in prepared pan and allow to cool, usually 1-2 hours.

This recipe yielded 25 small squares.

red velvet ice cream recipe

Ingredients

2 cup heavy cream
egg yolks
3/4 cup sugar
1 cup buttermilk
2 teaspoon unsweetened cocoa powder
1 teaspoon red food coloring
1 teaspoon white vinegar
1teaspoon vanilla extract

Directions:

Bring cream to a simmer. Meanwhile, thoroughly whisk together egg yolks and sugar. Pour some of the simmering cream into egg yolks while stirring. Return this mixture to the pan, also while stirring. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat. Stir in buttermilk, cocoa powder, food coloring, vinegar, and vanilla extract. Pour into a bowl and cover with plastic wrap so that the wrap is in contact with the top of your mixture; refrigerate until thoroughly chilled (around 4-8 hours). Freeze in an ice cream maker. Transfer your ice cream to a covered container and place in your freezer for at least two hours to get the best consistency. Optional: Swirl with a small amount of Perfect Scoop Cream Cheese ice cream.

I didn't swirl it with the cream cheese ice cream, because I was trying to teach two of my guy friends how to do this and I just didn't have the patience for that. But This ice cream was amazing!! It wasn't exactly like Stone Ridge Creamery's, but it was a delight in its own right. The chocolate really came through with a slight bitterness, and the buttermilk added a beautiful note. If you are a fan of homemade ice cream, I highly recommend trying this.

Red Velvet Brownies

Ingredients:
4 ounces bittersweet chocolate , baking bar chopped
¼ cup butter
2 cups sugar

4 large eggs
1 ½ cups all-purpose flour
1 ounce red food coloring
1 ½ teaspoons baking powder
1 teaspoon vanilla extract 

¼ teaspoon salt 

for frosting
8 ounces cream cheese , softened
3 tablespoons butter , softened
1 ½ cups powdered sugar
1⁄8; teaspoon salt
1 teaspoon vanilla extract
Directions:

Preheat oven to 350°F Line the bottom and sides of a 9-inch square pan with foil, allowing 2-3 inches of foil to extend over sides. Spray with cooking spray.  
Microwave chocolate and butter in large microwave-safe bowl on high 1-2 minutes or until melted and smooth, stirring at 30 second intervals.
Whisk in sugar. Add eggs one at a time, whisking until each is just blended.
Gently stir in flour and the next four ingredients.
Pour mixture into prepared pan. Bake at 350F for 44-48 minutes or until a wooden pick comes out clean.
cool completely on a wire rack (about 2 hours).
Lift brownies from the pan, using the foil as handles. Gently remove foil.
Frost with the cream cheese frosting and cut into squares.
Frosting:.  
Beat cream cheese and butter on medium until creamy.  
Add powdered sugar and salt. Add vanilla. Beat until blended.

Red Velvet Waffles

Ingredients
2 cups flour 

1 ¼ cups sugar 

¼ teaspoon salt 

1 teaspoon baking soda 

4 teaspoons unsweetened cocoa powder 

¼ cup butter , melted, cooled 

2 cups buttermilk 

2 large eggs 

1 teaspoon vanilla 

2 tablespoons red food coloring 

Directions:  

preheat waffle iron. 

spray WITH NON STICK COOKING SPRAY. 

.separate eggs.  

beat egg whites until stiff. 

mix dry ingredients togetherthen add wet.

MIX ALL INGREDIENTS TOGETHER.

fold in egg whites 

pour into waffle iron and cook until done.

Baked Red Velvet Cake Doughnuts

Ingredients

1 cup cake flour 

1/2 teaspoon baking powder 

1/4 teaspoon salt 

2 tablespoons unsweetened cocoa powder 

1/3 cup granulated sugar + 2 tablespoons 

1 large egg, lightly beaten 

1/3 cup buttermilk + 1 tablespoon 

2 tablespoons unsalted butter, melted and cooled 

1 teaspoon vanilla extract 

3/4 teaspoon distilled white vinegar 

1/2 teaspoon baking soda 

1/4 teaspoon red food coloring (I used “no taste red” gel)

Preparation

Preheat oven to 425 degrees F. 

In a large bowl, combine flour, cocoa, sugar, salt and baking powder, then mix with a spoon. Add in buttermilk and egg, mixing to combine. Stir in butter. In a small bowl, mix baking soda and vinegar together, then add in vanilla. Add the mixture to the doughnut batter, then stir in red food coloring. Using a pastry bag or spoon (I found a spoon was easier since this batter is more cake-like) fill each doughnut mold 2/3 of the way full. Bake for 7-8 minutes, thne let cool for 5 minutes before removing. 

Notes: I tried these with all-purpose flour and while they did work, they weren’t nearly as cakey as the ones made with cake flour. Also, depending on your red food coloring brand, you may want to add it gradually and go by the color of the batter to determine the amount to add. 

Whipped Cream Cheese Glaze 

1/4 cup whipped cream cheese, at room temperature 

1 teaspoon vanilla extract 

1/2 cup powdered sugar 

4-5 tablespoons heavy cream, or more depending on texture 

In a bowl, whisk cream cheese vigorously until it smoothes out. Add in sugar, vanilla and cream one tablespoon at a time, whisking constantly. This glaze will be a bit thicker (almost like a thin frosting), so add more or less cream depending on your desired consistency. Either dip doughnuts or frost them with a small spoon, then cover in sprinkles or shaved chocolate.

Red Velvet Hot Cocoa with Cream Cheese Whipped Cream

Ingredients:. 

4 cups whole milk 

1 dash water 

3/4 cup semi-sweet chocolate chips 

1/4 cup sugar

1 tsp. red food coloring 

1 cup heavy whipping cream 

2 - 4 tbsn. whipped cream cheese, room temperature 

Preparation: 

In a stand mixer, combine the heavy cream and sugar. Whip on medium speed with the whisk attachment for 2 - 3 minutes. Just before peaks form, add the cream cheese and whisk for another 2 minutes. Taste and add more cream cheese to taste. Be careful not to over whip though, or else you'll have butter! In a medium saucepan, heat the milk over medium heat. Add a splash of water and the chocolate chips, constantly stirring gently. When almost melted, add the red food coloring and stir. When the chocolate chips are thoroughly melted, pour the hot chocolate into mugs and top with the whipped cream.

4 servings

Red Velvet Muffin Recipe

Ingredients

Filling: 

· 4 ounces cream cheese, softened 

· 2 tablespoons granulated sugar 

· 1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure) 

· 1/4 teaspoon vanilla 

Batter: 

· 1 cup plus 2 tablespoons all purpose flour 

· 2 teaspoons unsweetened natural cocoa powder 

· 1/2 teaspoon baking soda 

· 1/4 plus 1/8 teaspoon salt 

· 1/2 cup vegetable oil 

· 2/3 cup granulated sugar 

· 1 teaspoon vinegar 

· 1 large egg 

· 1 tablespoon red food coloring 

· 3/4 teaspoons vanilla 

· 3 tablespoons sour cream 

Directions: 

· Preheat oven to 350 degrees F. Line 8 (I needed 9) muffin cups with paper liners. 

· Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside. 

· In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt. 

· In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add the flour mixture and stir just until blended. 

· Measure out approximately 1/3 cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over 1/3 of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern. 

· Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups. 

· Best served slightly chilled. 

red velvet pound cake

Ingredients 

1 cup butter 

1/2 cup shortening 

3 cups white sugar 

5 eggs 

3 cups all-purpose flour 

1/2 cup unsweetened cocoa powder 

1/2 teaspoon baking powder 

1 cup milk 

2 ounces red food coloring 

1 teaspoon vanilla extract 

Directions 

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, cocoa and baking powder; set aside. 

2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk. Mix well then stir in the vanilla and red food coloring. 

3. Pour batter into a 10 inch Bundt pan. Bake for 60 to 90 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Red Velvet Cake Roll

Ingredients

For the Cake:

1/2 teaspoon salt

1 teaspoon baking powder

1/4 cup cocoa powder

3/4 cup cake flour, sifted

4 eggs

3/4 cup sugar

1 tablespoon vegetable oil

2 tablespoons buttermilk

1 teaspoon vinegar

1 teaspoon vanilla extract

2 tablespoons red food coloring

For the Filling:

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar

Directions:

Preheat oven to 350°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

In a large bowl, sift together salt, baking powder, cocoa powder, and cake flour; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs for five minutes. Slowly add sugar and oil. Beat until combined. Add buttermilk, vinegar, vanilla and red food coloring. Stir in flour mixture until combined. Spread evenly into prepared pan.

Bake in preheated oven 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool, seam side down, on wire rack .

To make the filling cream cheese, combine powdered sugar, butter and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Easy Gluten Free Red Velvet Cupcakes

Ingredients:

1 (15 ounce) box betty crocker gluten free yellow cake mix

1 (3 ½ ounce) packagechocolate-flavored instant pudding (Jello brand is gluten free) or 1 (3 ½ ounce) package pie filling (Jello brand is gluten free)

½ cup butter , softened (no substitues!)

8 ounces sour cream

3 eggs

2⁄3 cup milk

2 tablespoons red food coloring (McCormicks and Tones are GF)

8 ounces cold cream cheese (Philadelphia is gluten-free)

5 tablespoons softened butter

2 teaspoons pure vanilla extract

3 cups powdered sugar

1 pinch salt

Directions:

Preheat oven to 350°F

Combine all ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes.

Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.

Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.

For the Frosting:

Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.

Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.

These cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours due to the cream cheese frosting!

Red Velvet Bread Pudding

Ingredients
Red Velvet Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Bread Pudding Mix:
3 cups half-and-half
3 large eggs
1 large egg yolk
Pinch salt
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
Vanilla ice cream, for serving

Directions
Preheat the oven to 350 degrees F. Greased 9 by 13 by 2-inch sheet pan.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.

In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into the prepared sheet pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. When the cake is cooled, cut into 1-inch cubes.

Place cubes onto 11 by 17-inch cookie sheet. Place in oven for 10 minutes.
Bread Pudding Mix:

Combine the half-and-half, eggs, egg yolk, salt, and vanilla in a medium bowl. With an electric hand mixer in a large bowl, beat the cream cheese and sugar until smooth. Mix in the half-and-half mixture.

Place the red velvet cubes in a large baking dish or 8 individual ramekins. Add the pudding mixture to the dish. Make sure the cake cubes are completely covered. Bake for about 30 minutes, or until the pudding is set. Serve with ice cream.

Red Velvet Pancakes

Ingredients

1/2 cup mascarpone cheese

1/4 cup creme fraiche

2 tablespoons white sugar

1/2 teaspoon vanilla extract

1/2 teaspoon lemon zest

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons white sugar

2 tablespoons unsweetened cocoa powder

1 large egg

3/4 cup buttermilk

1/4 cup creme fraiche

1 tablespoon red food coloring

1 teaspoon vanilla extract

3 tablespoons unsalted butter, melted

Directions

Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.

Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.

Red Velvet Layer Cake

Ingredients

For the cake:

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pans
• 3 cups cake flour (sift before measuring)
• 3 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 1/3 cup vegetable oil
• 3 large eggs, at room temperature
• 1 tablespoon red food coloring
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the frosting:

• 4 8-ounce packages cream cheese, softened
• 2 sticks unsalted butter, softened
• 2 pounds (about 8 cups) confectioners' sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.

Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.

Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.

Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.

Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.

Red Velvet Sandwich Cookies

Ingredients

For the cookies:

• 1 cup all-purpose flour
• 1 tablespoon unsweetened Dutch-process cocoa powder
• 1/4 teaspoon baking soda
• Pinch of salt
• 6 tablespoons unsalted butter, softened
• 3/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon red food coloring

For the filling:

• 3/4 cup sweetened shredded coconut
• 4 ounces cream cheese, softened
• 1/3 cup confectioners' sugar
• Pinch of salt
• 1/2 teaspoon vanilla extract

Directions

Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, confectioners' sugar and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture in 2 additions. Add the food coloring and beat until combined. Transfer the dough to a clean surface and knead a few times. Roll into a 10-inch-long, 1-inch-diameter log; wrap in plastic wrap and freeze until firm, about 2 hours.

Meanwhile, make the filling: Pulse the coconut, cream cheese, confectioners' sugar, salt and vanilla in a food processor until combined. Refrigerate until ready to use.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the dough from the freezer and unwrap. Slice the dough into 1/4-inch-thick rounds and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are firm around the edges, 8 to 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Spread about 1 teaspoon of the filling on the flat side of half of the cookies, then sandwich with the remaining cookies.

Cook's Note: If the dough feels dry after you beat in the food coloring, beat in up to 2 more tablespoons softened butter until the dough stays together when pinched and is kneadable.

Red Velvet Cheesecake

Ingredients: 

1 1/2 cups chocolate graham cracker crumbs

1/4 cup butter, melted $

1 tablespoon granulated sugar $

3 (8-ounce) packages cream cheese, softened $

1 1/2 cups granulated sugar $

4 large eggs, lightly beaten $

3 tablespoons unsweetened cocoa

1 cup sour cream $

1/2 cup whole buttermilk

2 teaspoons vanilla extract

1 teaspoon distilled white vinegar

2 (1-ounce) bottles red food coloring

1 (3-ounce) package cream cheese, softened $

1/4 cup butter, softened $

2 cups powdered sugar

1 teaspoon vanilla extract

Garnish: fresh mint sprigs

Preparation:

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

Red Velvet Soufflés

Ingredients

1 tablespoon butter 

3 tablespoons granulated sugar

1 (4-oz.) bittersweet chocolate baking bar, chopped

5 large eggs, separated 

1/3 cup granulated sugar 

3 tablespoons milk 

1 tablespoon red liquid food coloring

1 teaspoon vanilla extract

Pinch of salt

2 tablespoons granulated sugar

Powdered sugar

Whipped Sour Cream

Preparation

1. Preheat oven to 350°. Grease bottom and sides of 6 (8-oz.) ramekins with butter. Lightly coat with 3 Tbsp. sugar, shaking out excess. Place on a baking sheet.

2. Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute to 1 minute and 15 seconds or until melted, stirring at 30-second intervals. Stir in 4 egg yolks, 1/3 cup sugar, and next 3 ingredients. (Discard remaining egg yolk.)

3. Beat 5 egg whites and salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add 2 Tbsp. sugar, beating until stiff peaks form. Fold egg white mixture into chocolate mixture, one-third at a time. Spoon into prepared ramekins. Run tip of thumb around edges of ramekins, wiping clean and creating a shallow indentation around edges of mixture. (This will help the soufflés rise.)

4. Bake at 350° for 20 to 24 minutes or until soufflés rise and are set. (A long wooden pick inserted in centers will have a few moist crumbs.) Dust with powdered sugar; serve immediately with Whipped Sour Cream.

Note: We tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar. Soufflés can be assembled through Step 3, and frozen up to 1 week. Bake frozen soufflés as directed.

molten red velvet cake

Ingredients   

• 2 1/2 cups all purpose flour

• 2 cups sugar

• 1/2 cup baking cocoa (powdered)

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon baking soda

• 2 sticks butter at room temperature

• 5 large eggs

• 1 cup buttermilk (see note at bottom)

• 1 teaspoon vanilla

• 1 teaspoon red food coloring

Red Velvet Cupcake Recipe DirectionsCombine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times. 

Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. 

Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.

NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

Red Velvet Cake Balls

Ingredients

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake) or make it the recipe here

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

Directions

.After cake is cooked and cooled completely, crumble into large bowl. 

. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

. Chill for several hours. (You can speed this up by putting in the freezer.)

. Melt chocolate in microwave per directions on package.

. Roll balls in chocolate and lay on wax paper until firm.Use a spoon to dip and roll in chocolate and then tap off extra

Red Velvet Cake

:Cake Ingredients:

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 Tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda

Frosting Ingredients:

3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Directions:

Red Velvet Cake Directions:

1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.



4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

Frosting Directions:

1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.

2. Cook over medium heat, stirring constantly, until mixture resembles glue.

3. Cool completely.

4. Cream together sugar, butter, and vanilla until fluffy.

5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.