Tag Archives: red velvet

Red Velvet Cheesecake

16 Tuesday Feb 2016

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I’ve never been a huge cheesecake person. I’ve never been a huge red velvet person either. Then why on earth would I ever want to make this dessert? They both just sounded so much better together instead of on their own…Plus it was Valentine’s Day! I couldn’t resist this show-stopper. As it turned out, it was perfect for a romantic night in – no dinner reservation required.

It’s super easy to make, as long as you make sure to do everything at least a day in advance! This was great since I didn’t have to do any work on Valentine’s Day. The original recipe calls for a cream cheese frosting, but I think that’s way too rich. The cheesecake itself already has a lot going on, and finishing it with light and fluffy whipped cream is a lot better than a heavy cream cheese frosting.

Recipe
Red Velvet Cheesecake
Adapted from Southern Living
Makes 1 (9 inch) Cheesecake, serves 8 – 10

Ingredients

For the Crust:

  • 1 1/2 cups chocolate graham cracker crumbs (1 sleeve of graham crackers)
  • 1/4 cup butter, melted
  • 1 tablespoon sugar
  • 3 (8-ounce) packages cream cheese, softened

For the Filling:

  • 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
  • 1 (1-ounce) bottle red food coloring

Directions

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, cocoa, sour cream, buttermilk, vanilla, vinegar, and food coloring; 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.

Serve with fresh whipped cream if desired.

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Red Velvet Madeleines

13 Friday Feb 2015

Posted by in Baking, Desserts, Holidays

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Red Velvet Madeleines

Madeleine’s are one of those things I always wondered about. They are always so pretty, who wouldn’t want to eat a tiny shell shaped cake? I just could never seem to justify the purchase of another special piece of kitchen equipment. But the voice inside my head was always there, nagging me, so many tasty Madeleine recipes taunting me. So what do I do? Buy my mom a Madeleine pan for Christmas. Sorry Mom. I’ll be the first to admit right here that I’m the worst.

Red Velvet Madeline's

But mom, didn’t you always tell me to get people a gift you would want for yourself? Don’t you want to spend more time with your daughter baking in your kitchen that is so big and awesome? Don’t you want the excuse to make more specialized treats?!?

I know. I’m still the worst. But I love you, and I loved making these with you! Happy Valentine’s Day to the best Mom in the world. I promise you that I only buy you selfish presents so I can spend more time with you!

Recipe
Red Velvet Madeleine’s
from Southern Living
makes 3 dozen

Special Equipment: A Madeleine Pan

Ingredients
3/4 cup granulated sugar
3 large eggs
2 egg yolks
1 teaspoon vanilla extract
3/4 cup butter, melted
2 tablespoons red liquid food coloring
1 1/3 cups cake flour
2 tablespoons unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar (optional)

Directions

1. Preheat oven to 400°. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale. Add butter and food coloring, beating until blended.

2. Sift together cake flour and next 3 ingredients; fold into egg mixture. Spoon batter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 Tbsp. per madeleine).

3. Bake at 400° for 8 to 10 minutes or until centers of madeleines spring back when lightly touched. Immediately remove from pans to wire racks, and cool completely (about 20 minutes). Dust with powdered sugar just before serving, if desired.

Red Velvet Oreo Milkshakes

10 Tuesday Feb 2015

Posted by in Cookies, Desserts, Easy, Events, Holidays, Smoothies & Shakes

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Red Velvet Milkshakes

I’m sure by now you have heard of these Red Velvet Oreos that everyone can’t seem to stop talking about. I had only heard good reviews, and I managed to procure a few boxes of them.

Red Velvet Oreo Milkshakes

Now, I don’t know about you, but my favorite way to have an oreo (or let’s be real, multiple oreos) is in a milkshake or mixed into ice cream somehow. Sooo it was obvious that a Red Velvet Oreo milkshake was in order for Valentine’s Day.

Red Velvet Oreo Milkshakes

Note – this is not a sponsored post. I bought these oreos and made this milkshake on my own accord. You’ll be the first to know if someone ever decides I should write a sponsored post…

Recipe
Red Velvet Oreo Milkshakes
by Baked Northwest
Makes 2 small shakes or 1 large shake 

Ingredients

  • 6 red velvet oreo cookies
  • 2 cups vanilla ice cream
  • 1 cup milk (I used nonfat)
  • about 4 standard sized ice cubes
  • 1 or 2 drops of red food coloring (optional)
  • whipped cream, for topping
  • red sprinkles, for topping

Note: When it comes to milkshakes, you can really wing it. Take these measurements as purely a guide. Different blenders may bring you a different consistency, and feel free to add more or less ice cream or milk depending on how thick you like your shakes. Ice is completely optional, but it’s how I have always liked to make milkshakes.

Directions

Add the red velvet oreos, the vanilla ice cream, milk and ice cubes to a blender. Put on the lid and blend everything on medium to medium-high until you have a smooth mixture. Depending on the blender you have, you may have to stop it and give everything a stir. Add a few drops of red food coloring, if desired. Blend again if necessary. Pour contents into 2 small or 1 large glass. Top with whipped cream and red sprinkles and enjoy!

 

Red Velvet Brownies

12 Tuesday Feb 2013

Posted by in Baking, Desserts, Holidays, Uncategorized

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red velvet

The best part about holidays…is the food that goes along with them! Even in my single days, I have always loved Valentines Day…because no matter what it’s an excuse to eat chocolate and drink.

These Red Velvet Brownies with a cheesecake swirl are easy and the perfect color for your Valentine…Whether that be yourself, your significant other, your best friend, or your Mom (who will always be my Valentine, even if I am getting married this year).

Pretty swirl batter before going into the oven!

Pretty swirl batter before going into the oven!

Recipe
Red Velvet Brownies
from Food Network

Ingredients

Red Velvet Brownie Layer:

  • 1 stick unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • Pinch salt
  • 1 tablespoon red food coloring
  • 1 teaspoon vinegar
  • 2 eggs
  • 3/4 cup all-purpose flour

Cream Cheese Layer:

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/8 teaspoon vanilla extract

Special equipment: 8 by 8-inch baking pan

Directions
Preheat the oven to 350 degrees F.

Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the 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.

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 skewer or the tip of 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.

Red Velvet Chocolate Chip Cookies and a SNOW day.

19 Thursday Jan 2012

Posted by in Baking, Cookies, Desserts

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Jake checks out his first snow.

Here in good ole’ Seattle we’ve been snowed in basically all week. I worked from home on Monday, Tuesday I went to work until about 12:30 but left when it started blizzarding (yes, that is officially a word), worked from home yesterday because about another foot of snow magically appeared overnight, and was home AGAIN today because we’ve had a mix of freezing rain and snow.

Snowy neighborhood, before we hit a state of emergency.

A State of Emergency was declared today, and needless to say a lot of people are freaking out and going stir crazy with cabin fever. I thankfully had all of the ingredients around to make these Red Velvet Chocolate Chip Cookies. Boredom and hunger averted.

Mmmm...delicious red velvety batter. Yes, I ate some.

Fresh out of the oven!

This recipe is similar to the Original Nestle Toll House Chocolate Chip Cookie recipe, but obviously much more unique! They were super easy and turned out great, something that stands apart from an everyday cookie. Here’s the thing – the recipe doesn’t make that many, so I made a second batch with dark chocolate chips and margarine instead of butter. The jury is still out on which one was better, but both turned out great. Crazy how different both batches look though…

Butter batch with milk chocolate chips on the left, margarine with dark chocolate chips on the right.

When I do these again, I think I will go for butter in the batter and dark chocolate chips. The dark chocolate seems to pair better with the red velvet.

Perfect hot out of the oven on a snow day.

Red Velvet Chocolate Chip Cookies

from baking serendipity

  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp red food coloring
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup cocoa powder
  • 1/2 cup milk, dark, OR semi-sweet chocolate chips

Cream butter and sugars. Add egg and vanilla, mixing well. Beat in food coloring.

Stir in flour, baking soda, salt and cocoa powder until just combined. Fold in chocolate chips.

Drop by rounded teaspoon onto an ungreased cookie sheet and bake in a preheated 375 degree oven for 10-12 minutes. Let cool slightly before transferring to wire racks.

I double the recipe to make about 3 dozen cookies.