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Monthly Archives: April 2010

Relay for Life!

I wanted to make a quick post to tell everyone that I am doing the Relay for Life here in Bakersfield tomorrow and I made some devil’s food cupcakes for the event! I made homemade buttercream frosting and used some leftover cream cheese frosting from the red velvet cookies for the pink ribbons on top! They came out so adorably that I thought I would write it up before I go to bed.

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Posted by on April 30, 2010 in The Bakery!

 

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Red Velvet Cookies

Tonight I decided to make some Red Velvet cupcakes. I have never had red velvet cake before but I have always wanted to try it. A friend of mine linked me to a Paula Deen recipe for them that looked good. I only changed 2 things. I put an extra tablespoon of cocoa powder and I didn’t use any nuts. I just don’t like nuts in my cookies 😛 I used the tablespoon to drop the cookies onto the pan instead of an ice cream scoop. Both changes were recommended by the reviewers on the Food Network website that had made them already. I thought they came out amazing! 😀

Red Velvet Sandwich Cookies
Recipe courtesy Paula Deen, 2008
Cook Time:
10 min
Serves:
12 to 15 sandwiches
Ingredients:
* 1 1/3 cups all-purpose flour
* 2 tablespoons cocoa powder
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup butter, room temperature
* 1 cup sugar
* 2 eggs
* 2 tablespoons buttermilk
* 2 teaspoons apple cider vinegar
* 1 teaspoon vanilla extract
* 1 tablespoon red food coloring

For the Cream Cheese Frosting:
* 1 pound cream cheese, softened
* 2 sticks butter, softened
* 1 teaspoon vanilla extract
* 4 cups powdered sugar
* 3/4 cup finely chopped pecans, optional

Directions

Preheat oven to 375 degrees F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.

My pics!

 
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Posted by on April 29, 2010 in The Bakery!