Best Ever Red Velvet Cake with Red Velvet Cake Frosting

Posted on April 24, 2012 by Cindy

I wanted to make special cupcakes for my granddaughter’s Emma’s birthday, last week, so the search was on, for a new recipe. When the title , “Best Ever Red Velvet Cake” caught my eye, I decided that this was the one! I will have to say, that I made 24 of the best red velvet cupcakes ever. I can’t wait to make a layer cake next time. Instead, of cream cheese frosting, I used a recipe called the, Red Velvet Cake Frosting. This frosting was not only fluffy and delicious but made the red velvet cupcakes look gorgeous,also.

Author: Divas Can Cook – Monique

Ingredients

2 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoon of unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoon of vanilla
1-2 oz. red food coloring
1 teaspoon of white distilled vinegar
1/2 cup of prepared plain hot coffee (don’t skip this ingredient)

Instructions

Preheat oven to 325.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
Generously grease and flour two round cake pans with crisco and flour.
Pour the batter evenly into each pan.
Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
Let cool on a cooling rack until the pan are warm to the touch.
Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
Remove the cakes from the pan and let them cool.
Frost with cream cheese frosting when the cakes have cooled completely. (or frosting of your choice).

THE RED VELVET CAKE FROSTING

1 c. granulated sugar (I use pure Cane sugar)
1 tsp. vanilla
3 tbsp. flour
1 c. butter
1 c. vitamin D whole milk (don’t substitute)

Instructions: Cook flour and milk ion low temperature, stirring constantly. Cool. Cream sugar, butter and vanilla until as fluffy as possible. Beat cooked mixture with creamed ingredients until fluffy.

I doubled this recipe to frost 24 cupcakes.

This icing must stay refrigerated, will fall apart at room temperature.

Layered Peanut Butter Krispie Treats

Posted on March 15, 2012 by Cindy

Rice Krispies treats are a dessert staple, but sometimes you need a way to add zing to your treats and step out of the plain Krispies rut. This delightful layered treat does take more, time and effort, but the results are well worth it!

1st Layer – Krispie Treat Layer

3 cups Rice Krispies

1/2 bag (10.5-oz) miniature marshmallows

2 Tbs unsalted butter

1/3 cup creamy peanut butter *optional

2nd Layer – Peanut Butter Fudge

1/2 cup butter (1 stick)

1/2 cup smooth peanut butter

1/2 teaspoon vanilla extract

1 1/2 to 1 3/4 cups powdered sugar

mini Peanut Butter cups

3rd Layer – Krispie Treat Layer

3 cups Rice Krispies

1/2 bag (10.5-oz) miniature marshmallows

2 Tbs unsalted butter

4th Layer – Peanut Butter Ganache

Generous 1 cup creamy peanut butter

2 cups chocolate, chopped

Directions:

Spray a 9 x 13 pan with cooking spray, or alternatively grease pan with butter

Measure cereal into a large mixing bowl, set aside. Melt the marshmallows and butter (along with peanut butter if using) together in a medium saucepan over medium heat. Pour the melted marshmallow mixture over the cereal mixture, quickly stirring well to evenly coat the cereal. Pour the cereal mixture into the prepared pan and press evenly into the pan. Set aside while preparing Peanut Butter Fudge Layer.

Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave 2 minutes on high. Stir and microwave on high for an additional 2 minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon.

Alternatively, prepare fudge on the stove, melting butter and peanut butter over medium heat. Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. If mixture is very thin, add a little extra powdered sugar.

Spread the fudge over the 1st layer of Krispie treats and scatter the mini peanut butter cups over the top, pushing cups into the fudge. Refrigerate until cool and firm enough to handle second layer of treats, about 1 hour.

Prepare-After fudge is somewhat firm, prepare second layer of Krispies. Measure cereal into a large mixing bowl, set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat. Pour the melted marshmallow mixture over the cereal mixture, quickly stirring well to evenly coat the cereal. Drop the cereal mixture in “dollops” over the prepared fudge, pressing the cereal together and slightly into the fudge.

Melt- to prepare the ganache, melt the peanut butter and chocolate either in a microwave, stirring often, or over a double boiler on the stove, also stirring often, over low heat. When the chocolate and peanut butter are fully melted, cool slightly and then pour over the Krispie treats, smoothing with the back of a wooden spoon. Give the pan a shake to evenly distribute the melted chocolate mixture.

Cool-allow to cool *for those of us who are impatient place treats in the fridge for about 1/2 hour until the ganache is set.

Remove from pan and serve.

Caramel Apple Pizza

Posted on March 8, 2012 by Cindy

Who doesn’t like caramel apples? Since the weather has been so gloomy, I thought it would be a good time to spread a little cheer, by sharing my two favorite caramel apple pizza recipes. The first one, is made using a sugar cookie crust, with the delightful addition of peanut butter. The second recipe’s crust, is made from packaged puff pastry. Both pizzas are topped with homemade caramel syrup. Kids and adults alike, will love these tasty gooey treats.

Recipe # 1

Ingredients

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
2 tablespoons milk
4 cups sliced peeled tart apples
1 can (12 ounces) lemon-lime soda
1 teaspoon ground cinnamon
caramel syrup
1/3 cup chopped peanuts or pecans

Directions

Press cookie dough into a greased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown. Cool on a wire rack. Run a large flat spatula under crust to loosen from pan.
In a bowl, beat the cream cheese, peanut butter, brown sugar and milk until smooth. Spread over the cooled crust. In a bowl, combine the apples and soda; drain well. Toss apples with cinnamon; arrange over cream cheese. Drizzle with the caramel topping and sprinkle with peanuts or pecans. Cut into wedges. Yield: 8-10 servings

* If you’re running short on time, you can substitute by using ½ cup, of your favorite caramel ice cream topping.

Caramel Syrup

1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup corn syrup
2 tablespoons butter or margarine
1/3 cup whipping cream
1 Teaspoon rum extract or vanilla

Directions

In 1-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium heat, stirring occasionally.
Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat.
Cool about 30 minutes. Stir in whipping cream and rum or vanilla extract.

Makes two 10 inch pizzas, 6 servings each

Recipe # 2

Ingredients

Makes two 10 inch pizzas, 6 servings each

4 medium cooking apples, thinly sliced

1 tablespoon lemon juice

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 package (3 oz) cream cheese, softened

1 egg

1 teaspoon vanilla

1 package (17.3 oz) frozen puff pastry, thawed

1 cup chopped nuts, toasted

Directions

Heat oven to 400°F. Line 2 cookie sheets or pizza pans with foil or cooking parchment paper. Make caramel syrup.
In medium bowl, mix apples and lemon juice. Stir in granulated sugar, cinnamon and nutmeg.
In small bowl, beat cream cheese with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.
Roll each sheet of pastry into 10-inch square on foil-lined pizza pan or cookie sheet. Cut each pastry square into 10-inch circle. Place scraps in center; roll into pastry.
Spread half of cream cheese mixture over each pastry round. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup caramel syrup over each pizza.
Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining caramel syrup over hot pizzas. Serve warm.

* If you’re running short on time, you can substitute by using, ½ cup, of your favorite caramel ice cream topping.

Caramel Syrup

1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup corn syrup
2 tablespoons butter or margarine
1/3 cup whipping cream
1 Teaspoon rum extract or vanilla

Directions

In 1-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium heat, stirring occasionally.
Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat.
Cool about 30 minutes. Stir in whipping cream and rum or vanilla extract.

CHICKEN WITH PARSLEY DUMPLINGS

Posted on February 10, 2012 by Cindy

If you love dumplings, you simply must make this recipe. I promise you will not be disappointed with this easy-to-fix cold weather dish.

Chicken

1 (5 lb) stewing chicken

1 branch celery

2 carrots, pared and sliced

1 onion, sliced

2 Tsp. salt

1 Qt. water

1 Cup milk

1/3 Cup flour

Place chicken, celery, carrots, onion, salt and water in Dutch oven. Simmer, covered, 2 ½ to 3 hours or until chicken is tender.

Remove chicken from broth. Cool well. Remove meat from bones; cut in large pieces. Discard bones.

Strain broth and add enough water to make 3 cups. Return broth to Dutch oven. Combine milk and flour in small jar. Cover and shake until smooth. Slowly stir into hot broth. Cook, stirring constantly, 5 minutes. Add chicken to gravy.

Prepare Parley Dumplings. Makes 8 servings.

Parsley Dumplings

2 Cups sifted flour

3 Tsp. baking powder

1 Tsp. salt

1/4 Cup minced fresh parsley

1 Cup milk

Sift together flour, baking powder and salt into bowl. Mix parsley. Cut in shortening with pastry blender until it looks like coarse cornmeal. Add milk; stir to make a soft dough. (Do not over mix.)

Drop dumpling mixture by spoonfuls onto simmering chicken gravy. Simmer, uncovered 10 minutes. Cover and simmer 10 more minutes. Serve at once.

Dave Kirk’s Mississippi Mud Cake

Posted on November 2, 2011 by Cindy

In sauce pan, melt 2 sticks of butter, add ¼ cup cocoa

Add:

2 Cups sugar

4 eggs

1 ½ cup self rising flour

1 Cup nuts-chopped

1 Tablespoon vanilla

Mix well: pour into a greased 9 x 13 pan bake

Bake: for 25-30 minutes at 350 or until done,

Add 1 bag of mini marshmallows to the top of cake, as soon as it comes out of the oven. ( 7 ounce jar of cream marshmallow in place of mini marshmallows).

Let Cool

Melt 1stick of butter

Add:

1 box confectioners’ sugar

½ cup evaporated milk

1/3 cup Cocoa

Mix well:

Pour over marshmallow topping

Enjoy!!!

Charlene’s Shingled Cheese

Posted on October 14, 2011 by Cindy

Need a great appetizer for a get together? My friend Charlene brought this wonderful treat, to a party recently. This recipe, is one I couldn’t wait to share.

Make both parts ahead and pour vinaigrette over right before serving. Serve with crackers or baguette.
Cheese:
On a platter, make rows like shingles of sharp cheese and cream cheese. Alternate sharp cheese slices with cream cheese slices. You can stack them up side by side or lay flat.Before serving, drizzle this vinaigrette on top and garnish with whatever fresh herbs you have on hand.
Vinaigrette:
Mix together:
1/2 cup olive oil
1/2 cup white wine vinegar
handful of fresh parsley, chopped
handful of fresh basil, chopped or 1 teaspoon dried
Salt and pepper
3 garlic cloves, minced
Minced green onion or onion chives, 2-3 tablespoons or to taste
Chopped pimiento or chopped roasted or fresh red bell pepper

Candy Bar Dessert

Posted on August 5, 2011 by Cindy

Chill out, it’s too hot to turn on the oven! Just marinate some meat, fire up the grill, toss some salads, whip up a creamy candy bar dessert and the party’s good to go. This is a dessert you’ll have a hard time resisting until the end of the meal. It’s every bit as yummy as it looks.

Ingredients • 2 cups graham cracker crumbs • 3 tablespoons sugar • 1/2 cup butter, melted • 1 jar (11-3/4 ounces) hot fudge ice cream topping •

FILLING: • 1/2 cup cold milk • 2 packages (3.4 ounces each) instant vanilla or chocolate pudding mix • 2 cartons (16 ounces each) frozen whipped topping, thawed • 6 to 7 (2.07 ounces each) Snickers candy bars, chopped, divided.

* For variation you can substitute Snickers Bars, with your favorite candy bar. Butterfingers and Reese’s Cups work well.

Directions • In a small bowl, combine the crumb and sugar; stir in butter. Press • onto an ungreased 13-in. x 9-in. dish. In a small bowl microwave • fudge topping until warmed; pour evenly over crust. •Cool. • In a large bowl, beat the milk, pudding mix and whipped topping for • 2-3 minutes or until stiff, scraping sides of bowl often. Stir in • Three-fourths of the candy bar pieces. Pour over crust. Sprinkle • with remaining candy bar pieces. Cover and refrigerate for 2-3 hours • or overnight. Refrigerate leftovers.

Yield: 15 servings.

Recipe:Taste of Home

Mountain Dew Apple Dumplings

Posted on June 13, 2011 by Cindy

Yahoo, Mountain Dew! Bring these delicious apple dumplings to your next get together and everyone will want the recipe. The texture of the rolls becomes something entirely different during the baking process: the top gets delightfully crisp, while the underneath side remains soft and mushy and more “apple dumpling-y”. And the Mountain Dew, coupled with the large amount of butter, creates a yummy, sweet sauce at the end. Serve them with ice cream, or a dollop of sweetened whipped heavy cream and you’ll be left wondering how such ordinary ingredients can be so sublime

Ingredients

4 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 cups white sugar
½ cup brown sugar
1 1/2 teaspoon ground cinnamon
1 tsp vanilla
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
Cut two apples into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Slice and add the remaining two apples and place between the apple dumplings.
Melt butter in a small saucepan and stir in the sugar and cinnamon, add vanilla. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Carrot Cake

Posted on June 3, 2011 by Cindy

I have been making amazing cakes from the Cake Mix Doctor cookbook for several years now. I must say I am never disappointed with the results. To many cooks, especially today’s younger generation, mixes are a homemade cake, as compared to a bakery cake not baked at home. Purists may flinch, but when you fire up the oven, rev up the mixer, add fresh eggs, and soften a little butter, you’re baking. The cakes are made in a fraction of the time and you are almost guaranteed a success! My mother made this cake for my sister’s 40th birthday party last week. Needless to say, it was a big hit, with many saying, it was the best carrot cake that they had ever had!

Carrot Cake

Solid vegetable shortening, for greasing the pans and flour for dusting the pans

1 package (18.25 ounces) plain yellow cake mix

1 package (3.4 ounces) vanilla instant pudding mix

2/3 cup fresh orange juice

½ cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower

4 large eggs

2 teaspoons ground cinnamon

3 cups grated carrots (5 medium carrots)

½ cup raisins

½ cup chopped walnuts or pecans

1. Place a rack in the center of the oven and preheat the oven to 350 F. Generously grease two 9-inches round cake pans with solid vegetable shortening. Dust with flour, then shake out the excess flour. Set the pans aside.

2. Place the cake mix, pudding mix, orange juice, oil, eggs, and cinnamon in a large bowl. Blend with an electric mixer at low-speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more scraping the sides down again if needed. The batter should look thick and well blended. Gently fold in the carrots, raisins, and nuts with a rubber spatula. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger. 30 to 35 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edges of each layer and invert each onto a rack, then invert each again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.

4. Meanwhile, prepare the Fresh Orange Cream Cheese Frosting.

5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

*Place this cake, uncovered, in the refrigerator until the frosting sets. 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake in the refrigerator before serving.

Fresh Orange Cream Cheese Frosting

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

8 tablespoons (1 stick) butter; at room temperature

3 cups confectioners’ sugar, sifted

2 tablespoons fresh orange juice

1 tablespoon grated orange zest (from one medium orange)

1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low-speed until combined. 30 seconds. Stop the machine. Add the confectioners’ sugar, a bit at a time, blending with the mixer on low-speed until the sugar is well combined, 1 minute. Then add the orange juice and zest to the mixture. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy. 1 minute more.

2. Use at once to frost the top and sides of the cake of your choice.

Recipe from the Cake Mix Doctor

Luscious Lemon Bars

Posted on April 7, 2011 by Cindy

The best lemon bars, bar none…The perfect lemon bar is equal parts soft, bold lemon filling, melt-in-your-mouth crust and easy recipe. Make a simple crust. While it bakes, make a simple filling; bake again. Cool, cut, share (and sprinkle confectioner’s sugar on top if you like). Be prepared to share the recipe. Getting out of my chocoholic rut wasn’t easy, but I’m glad I did because these lemon bars are luscious and refreshing. This recipe is by Three Many Cooks and was featured in the Cincinnati Enquirer in March, 2011.

For crust: 1 cup all-purpose flour 1/8 tsp. salt ½ cup confectioner’s sugar 1 stick (8 Tbs.) butter, melted but not hot

For filling: 2 large eggs ¾ cup sugar 1½ Tbs. all-purpose flour 6 Tbs. juice from 2 lemons 2 tsps. finely grated lemon zest

Steps:

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray an 8- by 8-inch baking pan with vegetable cooking spray. Fit an 8-inch by 16-inch piece of heavy-duty foil across pan bottom and up the 2 sides as foil overhangs to pull bars from the pan. Spray foil with vegetable cooking spray.

Mix flour, salt, confectioner’s sugar in a medium bowl; stir in butter to form dough. Press dough into pan bottom (the bottom of a measuring cup dipped in flour helps). Bake until pale golden, about 20 minutes.

While pastry bakes, whisk eggs, sugar, flour, lemon juice and zest in a medium bowl.

Remove pan from oven. Add lemon mixture and continue to bake until just set, about 20 minutes longer; let cool in pan for a few minutes and then using foil handles, pull bars from pan and set on a wire rack. Cool until room temperature. Cut into squares and serve.