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Born in Maryland but became a Pennsylvanian in 1993. Have a great family with children and grandchildren!  Interests in sewing and quilting. Like watching NASCAR races. 
Showing posts with label red velvet. Show all posts
Showing posts with label red velvet. Show all posts

Tuesday, January 14, 2014

Red Velvet Truffles

I love Red Velvet Cake. My son makes it for Christmas. He uses a recipe my Aunt used many years ago. I came across this recipe for Red Velvet Truffles. This really sounds delicious and easy. The recipe is from the Dessert For Two  site. I think I will give it a try! How about you?

http://www.dessertfortwo.com/wp-content/uploads/2012/12/DessertForTwoRedVelvetTruffles1.jpg



Red Velvet Truffles
Makes 10 truffles* The first part of this recipe is identical to my recipe for red velvet cupcakes for two.

Ingredients

  • ⅓ cup plus 1 tablespoon flour
  • 2 teaspoons unsweetened cocoa powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¼ cup canola oil
  • ¼ cup sugar
  • 2 tablespoons buttermilk
  • 1 egg white
  • 1 teaspoon red food coloring
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon white vinegar
  • 3 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 12 oz. almond bark (or white chocolate), for coating

Instructions

In a cupcake tin, place 4 cupcake liners on the outside edge.


In a medium bowl, sift together the flour, baking soda, salt and cocoa powder.


In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.


Slowly add the dry ingredients to the wet ingredients, mixing all the while. 


Divide the batter between the four cupcake liners and bake at 350° for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.

When cool, crumble the cupcakes into crumbs. In a bowl, mix the softened cream cheese and powdered sugar. Add the crumbs and stir very well. 


Scoop a heaping tablespoon of the mixture into your hands and then roll into balls. Place the balls on a plate and refrigerate at least 4 hours.

To make the coating, chop the almond bark into 1″ chunks and place in a bowl. Heat on medium power in the microwave in 30-second intervals, stirring in between until melted. Dip each ball into the coating quickly, using a fork to turn, then let them dry on a piece of wax paper. Can be made 3 days ahead of time and stored in the fridge. 


Notes
*Recipe is easily doubled and baked in a 6″ round cake pan.


Friday, August 03, 2012

I am going to make this!!!!

Yes!!! I plan to make this recipe this weekend!! I just can't wait!! I love red velvet!! I love cream cheese!! And I love brownies!!!

I saw this on Pinterest and went to the website that had the recipe: Honey What's Cooking


APPROXIMATE NUTRITION PER SERVING (yields 16 squares)

Calories: 192 cals
Fat: 11.3 g
Saturated Fat: 6.9 g
Carbs: 21 g
Protein: 2.9 g
Fiber: 0.25 g

RED VELVET SWIRL BROWNIES (adapted from Sunny Anderson)
~ yields 16 squares @ 350 degrees using a 8" x 8" baking tray
~ fat and calories were not reduced in this recipe.

INGREDIENTS:

Unsalted Butter – 8 tbsp (1 stick) – melted
Sugar – 1 cup
Vanilla Extract – 1 tsp
Ghirardelli Unsweetened Cocoa Powder – 1/4 cup
Pinch of salt
Red Food Coloring – 1 tbsp
Vinegar – 1/2 tsp (original recipe is 1 tsp)
Eggs – 2
All Purpose Flour – 3/4 cup

Cream Cheese Layer:

Cream Cheese – 8 ounces (softened)
Sugar – 1/4 cup
Egg – 1
Vanilla Extract – 1/8 tsp

DIRECTIONS for Brownie Layer:

1. Preheat the oven to 350 degrees and grease a baking tray.

2. Melt a stick of butter.
3. Once melted, add it to a mixing bowl.

4. Add sugar and vanilla extract. Blend until combined.

5. Add cocoa powder, pinch of salt, red food coloring, and vinegar.

6. Blend until well combined.

7. Add the blended eggs and combine until well incorporated.

8. Add the white flour.

9. Gently fold flour into batter.

10. Pour 3/4 of the batter into the prepared pan and reserve a 1/4 batter for later.

DIRECTIONS for Cream Cheese Layer:
11. In a separate bowl combine the cream cheese, 1 egg, sugar, and vanilla extract.

12. Blend until smooth and creamy.

13. Add the cream cheese layer over the brownie mixture.

14. Spread.

15. Add the remaining red velvet batter.

16. Swirl.

17. Into the oven for 30 minutes exactly – DO NOT OVERBAKE.

18. This is what you should have.

19. Cut into 16 squares. Refrigerate before serving - it tastes much better if you do.

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