Red Velvet Oreo Truffle Brownies

red velvet brownies KnA

Red Velvet Oreo Truffle Brownies

Yield:  9″x 13″

INGREDIENTS:

1 box (18.25 oz) red velvet cake mix

1.5 cups butter, divided

2 eggs

1 package (about 36) whole Oreos

1 bag (11.5 oz) milk chocolate chips (about 1.5 cups)

1 bag (12 oz) mini chocolate chips (about 1.5 cups)

1 cup (1/2 pint) heavy whipping cream

red velvet brownies KnA2

DIRECTIONS:
  1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, ½ cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake.

red velvet brownies KnA3

2. Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with 1 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.

red velvet brownies KnA4

3. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.

Makes: One 9×13 pan.
Notes:  Can be stored at room temperature or in the refrigerator.

source:  kevinandamanda

Red Velvet Lava Cakes

red velvet lava STS

Red Velvet Lava Cakes

Yield:  4 cakes

INGREDIENTS:

8 tbsp (1 stick) unsalted butter

4 ounces white chocolate

1 cup confectioners’ sugar

2 large eggs

2 large egg yolks

1 tbsp red liquid food coloring

2 tbsp natural unsweetened cocoa powder

6 tbsp all-purpose flour

confectioner’s sugar, for dusting

melted dark or semi-sweet chocolate, to decorate (optional)

raspberries or sliced strawberries, for serving

red velvet lava STS2

DIRECTIONS:

  1. Set a rack in the center position and preheat the oven to 450 degrees. Spray 4 6-ounce ramekins with nonstick cooking spray.
  2. Melt the butter and white chocolate in the top of a double boiler, stirring until smooth. When completely melted, stir in the confectioners’ sugar. (I melted my white chocolate and butter in the microwave in bursts of 15 seconds.)
  3. Lightly whisk the eggs and egg yolks in a large bowl. Stir in the red food coloring and melted chocolate mixture.
  4. Whisk the cocoa and flour in a  small bowl to combine. Add to the batter and stir until just combined.
  5. Divide the batter evenly among the ramekins. Place the ramekins on a  baking sheet and bake until the sides of the cake are set but the centers are still soft , 14 to 15 minutes. Let the cakes rest for 2 minutes, then invert them onto dessert plates.
  6. Serve the cakes immediately, dusted with confectioners’s sugar and with berries on the side. (I dusted mine with the sugar, then drizzled with melted dark chocolate, and served with fresh raspberries.)

source: spachethespatula

 

Red Velvet Cupcakes

red velvet cupcake LDP

Red Velvet Cupcakes (with cream cheese surprise inside)

Yield:  2 dozens

INGREDIENTS:

1 box red velvet cake mix (prepared as package directs, except substitute milk for water)

1 8 oz. pkg cream cheese (room temperature

⅓ c. sugar

1 egg

1 dash salt

1 c. mini chocolate chips

Cream cheese frosting (optional)

 red velvet cupcake LDP2
DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese and sugar until light and fluffy. Add egg and salt. Beat again. Stir in chocolate chips. Refrigerate while making cake mix.
  3. Prepare cake mix as directed on package except substitute milk for water.
  4. Line cupcake pan with liners. This recipe makes about 30 cupcakes.
  5. Fill cupcake liners ½-2/3 full with red velvet cake mix.
  6. Add 1 T. cream cheese filling on top of cake mix.
  7. Bake as package directs for cupcakes. I baked mine 22 minutes.
  8. Let cool in cupcake pan for 5 minutes. Remove to wire rack to finish cooling.
  9. If desired, frost with cream cheese frosting.
  10. Store leftovers in refrigerator.

 

source:  littledairyontheprairie

Mini Red Velvet Cheesecakes

red velvet cheesecakes CCB

Mini Red Velvet Cheesecakes

Yield: 12 pcs

INGREDIENTS:

For the crust:
10 Oreo cookies
2 tablespoons butter, melted

For the cheesecake:
12 oz. cream cheese, softened
1 tablespoon sour cream
1/2 cup granulated sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
4 teaspoons red food coloring
1 large egg, room temperature

For the topping:
1/2 cup heavy cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

red velvet cheesecakes CCB2

Directions:

Preheat oven to 350 degrees F. Lightly grease a mini cheesecake pan.

To the bowl of a food processor, add Oreo cookies and pulse into fine crumbs. Transfer crumbs to a small bowl and pour in melted butter. Use a fork to mix in melted butter until all crumbs are evenly moistened.

Scoop a heaping tablespoon of crumbs into each cavity of the cheesecake pan. Use the bottom of a shot glass or any flat bottomed object to press down and compact the crumbs into an even layer.

Bake for 5 minutes. Then, remove from the oven and reduce oven temperature to 325 degrees F.

In a medium-sized bowl, using an electric hand mixer, beat together cream cheese, sour cream, and granulated sugar until well-blended and smooth. Add cocoa powder and vanilla, and beat until incorporated. Beat in red food coloring. Lastly, beat in egg just until combined.

Bake cheesecakes for 13-15 minutes, or until tops are set. Turn off the oven, and leave the cheesecakes in there for 5 minutes with the oven door open.

Then, remove from the oven and let cool to room temperature, before transferring to a refrigerator to chill overnight.

In a small bowl, using an electric hand mixer, beat together heavy cream, powdered sugar, and vanilla extract until soft peaks form. Remove mini cheesecakes from pan and decorate with whipped cream as desired before serving.

source:  culinarycouture

Red Velvet Cake Roll

red velvet roll CCB

Red Velvet Cake Roll

Yield: 10-12 servings

INGREDIENTS:

3/4 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 tablespoon canola oil
2 tablespoons buttermilk
1 teaspoon vinegar
1 oz red food coloring
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the cream cheese filling:
8 oz. cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
2-3 cups confectioners powdered sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)

 

DIRECTIONS:

Preheat oven to 350 degrees F. Spray a 10×15 inch jelly roll pan with nonstick cooking spray, line with wax paper, then generously spray again. On a flat surface, lay down a thin, clean kitchen towel and sprinkle with powdered sugar; set aside.

In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set aside.

In another bowl, using an electric hand mixer, beat eggs on medium speed for 2-3 minutes until frothy and pale yellow in color. Add sugar and oil beat until well- combined. Beat in buttermilk, vinegar, red food coloring, and vanilla.

Reduce hand mixer speed to low and slowly beat in dry ingredients until just combined.

Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until cake springs back when lightly touched in the center.

Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the wax paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.

In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an electric hand mixer, beat together cream cheese and butter until smooth and well-combined. Beat in powdered sugar until well incorporated.

Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour before serving.

 

source:  culinarycouture

Mini Red Velvet Cheesecakes

Mini Red Velvet Cheesecakes2

Mini Red Velvet Cheesecakes

Yields:  22-24 pcs
Prep time: 30 mins
Chilling Time: 1.5 hrs
Baking temp: 350 degrees fahrenheit
Baking time: 8 mins per batch

INGREDIENTS:

Red Velvet Cookie Layer

1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (measured correctly)

1/4 cup (32g) unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened to room temperature.

3/4 cup (150g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

1 egg, at room temperature1

1 Tablespoon (15ml) milk

2 teaspoons vanilla extract

1 Tablespoon red food coloring (liquid or gel)

Cheesecake Layer

12 ounces (336g) full-fat cream cheese, softened to room temperature

2 Tablespoons (30g) yogurt2

1/3 cup (67g) granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1/2 cup (90g) mini or regular semi-sweet chocolate chips

Mini Red Velvet Cheesecakes

Directions:

  1. Preheat oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners. Set aside.
  2. Make the red velvet cookie layer: toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  3. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. The dough will be sticky.
  4. Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say “scant” because otherwise you won’t have enough to make 22-24 mini cheesecakes. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.
  5. Make the cheesecake layer: using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks. Gently fold in the chocolate chips. Dollop 1 Tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.
  6. Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.
  7. Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 3 more days.
  8. Make ahead tip: Cheesecakes can be frozen up to 2 months– thaw overnight in the refrigerator before enjoying.

source: sallysbakingaddiction

Scratch Brownies with Chocolate Ganache

8

Scratch Brownies with Chocolate Ganaches

Yield: 8 x 8-inch

INGREDIENTS:

¾ cup (1½ sticks) butter, melted

1½ cups sugar

½ teaspoon salt

½ cup unsweetened cocoa powder

1 teaspoon vanilla extract

3 large eggs

1 cup all-purpose flour

½ cup semisweet chocolate chips

For the ganache:

8 ounces (by weight) semi sweet chocolate chips (about 1½ cups)

1 cup heavy cream

1 tablespoon unsalted butter, room temperature

DIRECTIONS:
  1. Preheat the oven to 325°. Grease an 8 x 8-inch baking dish.
  2. In a large bowl combine the butter, sugar, salt, and cocoa powder. Add the vanilla and eggs, and mix well. Stir in the flour, and mix until just combined. Fold in the chocolate chips. Spread the batter into the baking dish, and bake 35 to 40 minutes. Cool completely before cutting.
For the ganache:
  1. Place the chocolate chips in a medium bowl.
  2. Pour the cream in a microwave-safe bowl and heat until steaming. Pour the cream over the chocolate chips and allow to sit for about 5 minutes or until the chocolate chips have melted. Stir well to combine. Stir in the butter until well combined.
  3. Refrigerate for 30 minutes to 1 hour to allow the ganache to thicken, then spread on top of the brownies.

source:  southernbite

Neapolitan Cupcakes

neopolitan CC2

Neapolitan Cupcakes

Yield: 22 pcs

INGREDIENTS:

Chocolate Cupcake

1/3 cup unsweetend cocoa powder

1/2 tsp baking soda

1/2 cup boiling water

1/4 cup unsalted butter, melted

2 1/2 Tbsp vegetable or canola oil

3/4 cup + 2 Tbsp granulated sugar

3/4 tsp vanilla extract

1/4 tsp salt

1 large egg

1 large egg yolk (reserve white for white portion of cupcake)

1/4 cup heavy cream

1 cup all-purpose flour

White Vanilla Cupcake

1 1/2 cups cake flour

1 1/2 tsp baking powder

1/4 tsp salt

7 Tbsp unsalted butter, softened

3/4 cup granulated sugar

Seeds of 1/2 large vanilla bean

3 large egg whites

1/2 cup milk (anything but skim)

1/2 tsp vanilla extract

Frosting

Double batch of my Strawberry Buttercream Frosting recipe HERE

neopolitan CC

DIRECTIONS:

For the chocolate cupcake:
    • Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes.
    • Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in egg and egg yolk. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
    • Spoon an even 1/8 cup (2 Tbsp) into bottom of 22 paper lined muffin cups and spread into an even layer, set aside.
For the white vanilla cupcake:
  • Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk mixture 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar with vanilla bean seeds on medium-high speed until pale and fluffy. In separate mixing bowl whisk together milk, egg whites and vanilla extract until well blended.
  • Add 1/3 of the flour mixture to butter/sugar mixture, then mix until combined, then add 1/2 of the milk/egg mixture and mix on low speed until combined then increase to medium speed and mix 1 minute (if you are using a paddle attachment that doesn’t constantly scrape bowl, then mix 1 1/2 minutes and occasionally scrape down sides and bottom of bowl throughout mixing. Batter should become fluffy). Add another 1/3 of the flour mixture and mix until combined, then add remaining 1/2 of the milk/egg mixture and mix on low until combined then increase to medium and mix 1 minute (1 1/2 minutes with regular paddle attachment, it should have the consistency similar to fluffy mousse). Add last 1/3 of the flour mixture and mix until well combined.
  • Gently dollop a heaping 1/8 cup over chocolate layer in cupcake wells and carefully spread batter evenly to edges. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 16 – 19 minutes. Cool in baking sheet several minutes then transfer to a wire rack to cool completely (once cool immediately store in an airtight container). Pipe or spread strawberry frosting over cupcakes.

neopolitan CC3

source:  cookingclassy

Red Velvet Mousse with Vanilla Whipped Cream

Red Velvet Mousse mcCormick

Red Velvet Mousse with Vanilla Whipped Cream

Yields:  8 servings

Prep time: 20 mins

INGREDIENTS

Red Velvet Mousse:

4 ounces semi-sweet baking chocolate, coarsely chopped

2 1/4 cups heavy cream, divided

1 tablespoon McCormick® Red Food Color

1 tablespoon McCormick® Pure Vanilla Extract

1/4 cup granulated sugar

Vanilla Whipped Cream:

1/2 cup heavy cream

2 tablespoons confectioners’ sugar

1/2 teaspoon McCormick® Pure Vanilla Extract

 

DIRECTIONS:

  1. Microwave chocolate in medium microwaveable bowl on HIGH 1 minute; stir. Microwave additional 30 seconds at a time, stirring until chocolate is smooth and melted. Add 1/4 cup cream; stir until smooth. Stir in food color and vanilla. Let stand 10 minutes to cool slightly.
  2. Beat 2 cups cream and granulated sugar in large bowl with electric mixer on medium speed until stiff peaks form. Gently stir in 1/2 of the chocolate mixture with spatula until well blended. Gently stir in remaining chocolate mixture. Spoon into dessert dishes. Cover. Refrigerate until ready to serve.
  3. For the Vanilla Whipped Cream, beat 1/2 cup cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Serve on mousse

source:  mccormick