Cakes

Red Velvet Brownie Cake

This is a combination of a brownie layer, red velvet layer, and my favorite fudgy frosting. Probably best served with a giant scoop of vanilla ice cream!

Red Velvet Brownie Cake

Brownie Layer:
1/2 cup butter, very soft
1 cup sugar
3 eggs
1 tsp vanilla
1/2 cup flour
6 Tbl unsweetened cocoa
1/4 tsp salt

Preheat oven to 350°. In bowl mixing by hand, cream butter and sugar. Add eggs and vanilla, mix well. Add flour, cocoa, and salt; mix just until combined. Spread in sprayed 13″x9″ baking pan.

Red Velvet Layer:
3 Tbl butter, very soft
1 cup sugar
2 eggs
1 Tbl unsweetened cocoa
1 Tbl red food color
1/2 cup milk
1 tsp vanilla
1¾ cup flour
1/4 tsp salt
2 tsp vinegar
1 tsp baking soda

In bowl with electric mixer, cream butter and sugar. Add eggs and mix well. In small bowl, make a paste with the cocoa and red food color; mix into creamed mixture. Add flour, salt, milk, and vanilla; mix well. In small bowl, add baking soda to vinegar; add to batter and mix well. Spoon red velvet batter over brownie batter in baking pan, gently spread evenly to completely cover. Bake 30-35 minutes until center is done. Cool completely.

Fudge Frosting:
6 Tbl butter
6 Tbl milk
1½ cup sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla

In saucepan over medium heat, combine butter, milk, and sugar. Bring to boil. Boil for 30 seconds and remove from heat. Stir in chocolate chips and vanilla; stir until chocolate chips are melted and frosting is smooth. Spread evenly over cake, a thick layer. Frosting will set up nicely in a wonderful fudge layer!

One Year Ago: Peanut Butter M&M Candied Popcorn Peanut Butter M&M Candied Popcorn

Two Years Ago: Sticky Pecan Cinnamon Roll Bundt Sticky Pecan Cinnamon Roll Bundt

Three Years Ago: Cinnamon Apple Cake w/Caramel Sauce Cinnamon Apple Cake 1

Cookies

Raspberry Red Velvet Crinkles

Happy 4th of July!

Recipe coming soon! These are somewhat of a fluke, I am trying to remember how I made them. I will light off some fireworks and try to spark my memory! ;o)

Raspberry Red Velvet Crinkles

Raspberry Red Velvet Crinkles 2

One Year Ago: Cream Filled Red Velvet Cupcakes Cream Filled Red Velvet Cupcakes

Two Years Ago: Maple Nut Sheet Cake Maple Nut Sheet Cake

Three Years Ago: Bacon Cheddar Pull-Apart Bread Bacon Cheddar Pull-Apart Bread

Muffins

Red Velvet Chocolate Chip Muffins

On Valentine’s Day when my kids were growing up, I liked to make a special breakfast for them before sending them off to school. Here is a quick and easy little something you can add to your Valentine morning menu or maybe an after school Valentine’s Day snack! XOXO

Red Velvet Chocolate Chip Muffins

1½ cups flour
2 Tbl unsweetened cocoa
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup mini chocolate chips
2/3 cup milk
1 egg
2 Tbl oil
1/4 tsp vanilla
1 tsp red food coloring

Preheat oven to 400°. Prepare 6 muffin cups, spray or papers (use Demarle, no spray or papers needed).

In large bowl, stir together flour, cocoa, sugar, baking powder, salt, and mini chocolate chips. In another bowl, whisk together milk, egg, oil, vanilla, and red coloring. Pour milk mixture over dry ingredients and stir by hand just until combined.

Scoop batter into muffin cups. Bake 18-22 minutes, or until centers are set. Cool in pan 10 minutes, remove from pan and cool on cooling rack.

Red Velvet Chocolate Chip Muffins 2

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

One Year Ago: Brown Butter Snickerdoodle Cookies Brown Butter Snickerdoodle Cookies

Two Years Ago: Blueberry Buckle Blueberry Buckle

Cupcakes

Cream Filled Red Velvet Cupcakes

Happy 4th of July!

Cream Filled Red Velvet Cupcakes

Cream Filled Red Velvet Cupcakes 2

Red Velvet Cupcake Batter:
2½ cups flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
2 cups sugar
3 eggs
1 cup sour cream
1 cup buttermilk
1 tsp vanilla
1 (1 oz) bottle red food color

Preheat oven to 350°. Prepare cupcake pan with cupcake papers (recipe makes about 28-30 cupcakes). In medium bowl, whisk together flour, cocoa, baking soda, and salt. In large bowl with electric mixer, cream butter and sugar. Add eggs and mix well. Mix in sour cream, buttermilk, and vanilla. Gradually mix in flour mixture until well incorporated. Scoop batter into prepared cupcake pan, filling each cup about 2/3 full. Bake 20-22 minutes. Cool in pan about 5 minutes, remove and cool completely before filling and frosting.

Creamy Red Velvet Frosting:
1½ cups milk
1/2 cup flour
1¼ cup butter, softened
1¼ cup granulated sugar
1 tsp vanilla

Cook flour and milk over medium heat until thick, stirring constantly. Remove from heat and cool thoroughly! This is the secret to this frosting working…you must let this mixture sit and completely come to room temperature.  Next step (only when milk/flour mixture  is completely cool) cream sugar, butter and vanilla with electric mixer. Beat this well until light and fluffy. Add milk/flour mixture and beat until thoroughly mixed. Use a piping bag with a filler tip (long, thin with diagonal end) fill with about 1 cup of frosting, insert tip down into center of each cupcake, squeeze a small amount. Fill piping bag with desired tip with remaining frosting and frost cupcakes. Put sprinkles on top.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes

Carrot Cake with Cream Cheese Frosting

I celebrated my birthday…a big birthday…50! My mom made her Red Velvet Cake, a tradition. This carrot cake recipe is the cake my daughter made for me, yes, two cakes! I am feeling so grateful for an amazing family and all the fun times we have together. Also grateful my daughter and my mother have such incredible baking abilities, I had a piece of each cake, so good! Here’s to another 50!

Carrot Cake with Cream Cheese Frosting

IMG_0789

Carrot Cake:
2 cups sugar
1½ cups oil
4 eggs
1 cup flour
1 cup wheat flour
2 tsp baking soda
1 tsp salt
1 Tbl cinnamon
2 tsp vanilla
3 cups grated carrots
3/4 cup chopped pecans
3/4 cup apple sauce
3/4 cup coconut

Preheat oven to 350°. Combine sugar and oil. Add eggs and mix well. Sift flour, wheat flour, soda, salt, and cinnamon. Add to sugar mixture. Add vanilla and grated carrot. Fold in pecans, applesauce, and coconut. Spray and flour two 8″ or 9″ round cake pans. Pour cake batter into cake pans, dividing evenly. Bake 45 minutes or until pick inserted in center comes out clean.

Cream Cheese Frosting:
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 lb powdered sugar
1-2 tsp vanilla

with electric mixer, whip together butter and cream cheese. Add powdered sugar and vanilla. Frost completely cooled cake. A great recipe from a book called Worldwide Ward Cookbook.

One Year Ago: Peanut M&M Pretzel Peanut M&M Pretzel Cookies

Two Years Ago: Pineapple Coconut Muffins Pineapple Coconut Muffins with Almond Crunch

Cupcakes

Chocolate Red Velvet Cupcakes

My sister in law and I were talking about red velvet cake, we agreed that we didn’t think it has enough flavor. I told her when I make red velvet cake I add a lot of cocoa, afterall, I am a self confessed chocoholic. I thought I would share my version for Chocolate Red Velvet Cupcakes.

Chocolate Red Velvet Cupcakes

Chocolate Red Velvet Cupcakes:
2¼ cups flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup buttermilk
1 tsp vanilla
1 (1 oz) bottle red food color

Preheat oven to 350°. Prepare cupcake pan with cupcake papers. In medium bowl, whisk together flour, cocoa, baking soda, and salt. In large bowl with electric mixer, cream butter and sugar. Add eggs and mix well. Mix in sour cream, buttermilk, and vanilla. Gradually mix in flour mixture until well incorporated. Scoop batter into prepared cupcake pan, filling each cup about 2/3 full. Bake 20-22 minutes. Cool in pan about 5 minutes, remove and cool completely before frosting.

Buttercream Frosting:
1 cup butter, softened
6 cups powdered sugar
1 Tbl vanilla
6-8 Tbl milk

Whip butter with electric mixer for about 5 minutes until light in color. Add powdered sugar, vanilla, and milk until perfect piping consistency. Pipe onto completely cooled cupcakes, add sprinkles.

One Year Ago Today: White Chocolate Cranberry Macadamia Nut Cookies White Chocolate Cranberry Macadamia

Two Years Ago Today: Parmesan Herb Rolls Parmesan Herb Rolls

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Candy, Cookies, Cupcakes, Dessert, Yeast Breads

Happy New Year!

I hope you all had a wonderful Christmas and found joy in celebrating with family. We had all our children home from college and our home was filled with noise, fun, laughter, and of course food! Family is what it is all about. We are looking forward to this new year with our daughter’s wedding in March and more quality family time.

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 10 most viewed posts of 2012, thanks for stopping by…CHEERS!

1)  Peach Cobbler Cupcakes with Cinnamon Honey Buttercream Frosting

Peach Cobbler Cupcakes 1

2)  Lindor Truffle Chocolate Cupcakes

Chocolate Truffle Cupcakes

3)  Butterscotch Cupcakes with Butterscotch Buttercream Frosting

Butterscotch Cupcakes 1

4)  Sub Sandwiches on Homemade Bread

Sub Sandwich on Homemade Bread

5)  Strawberry Oreo Cupcakes

Strawberry Oreo Cupcakes

6)  Red Velvet Cake Mix Cookies

Red Velvet Cake Mix Cookies

7)  Double Frosted Peanut Butter Milk Chocolate Cookies

Double Frosted Peanut Butter Milk Chocolate Cookie

8)  Chocolate Cupcakes with Chocolate Marshmallow Buttercream Frosting

Chocolate Cupcakes with Chocolate Marshmallow

9)  Chocolate Covered Oreo Peanut Butter Cup Sandwiches

Chocolate Covered Peanut Butter Oreo Sandwich

10)  Lemon Crinkle Cookies

Lemon Crinkle Cookies

Cupcakes

Vanilla Cupcakes with Red Velvet Surprise & White Chocolate Buttercream

July 4th is coming, time for everything Red, White, and Blue.  Time to celebrate patriotism and gratitude for freedom.  I love any holiday that brings family together.

                       

Vanilla Cupcakes with Red Velvet Surprise:
1/2 cup butter
1 cup sugar
3 egg whites
2 tsp vanilla
1½ cups flour
2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
1½ tsp unsweetened cocoa
3/4 tsp red food coloring

Preheat oven to 350°.  Line a 12 cup muffin pan with paper liners.

In large bowl with electric mixer, cream butter and sugar.  Beat egg whites until frothy and add to creamed mixture along with vanilla and mix well.  Combine flour, baking powder, and salt, add to creamed mixture and mix well.  Mix in buttermilk until batter is smooth.  Measure 3/4 cup of batter and put in small bowl, and mix in cocoa and red food coloring.

Fill each prepared cup with scoop of white batter, about 1/3 full.  Place heaping tablespoon of red batter in center of each cup on top of white batter.  Gently scoop remaining white batter over top of red batter in each cup to cover completely.  Bake for 20-22 minutes, until center is set.  Cool completely before frosting.

White Chocolate Buttercream Frosting:
1/2 cup butter, softened
1/2 cup white chocolate chips, melted and cooled slightly
3½ cups powdered sugar
1 tsp vanilla
3-4 Tbl milk

Whip all ingredients together with electric mixer to frosting consistency.  Frost completely cooled cupcakes.

One Year Ago Today:  Sausage Potatoes and Artichoke Hearts

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cookies

Red Velvet Cake Mix Cookies

These are quick and easy cookies made from a cake mix.  Very festive, perfect for Christmas!

Cookies:
1 red velvet cake mix
2 Tbl cocoa
2 eggs
1/3 cup oil
1 tsp vanilla
1 cup white chips

Preheat oven to 375°.  Mix all ingredients with electric mixer.  Drop by scoopful onto ungreased cookies sheet.  Bake for 9-10 minutes.  Cool.

Drizzle:
1/4 cup white chips
1 tsp shortening

Microwave until just melted, put in ziplock bag.  Snip off tiny corner of bag and drizzle over cookies.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.