Red Velvet Chocolate Milk

So I posted a picture on Instagram and asked people what they thought of Red Velvet Chocolate Milk.  Based on the picture I posted (darn my love of filters) , 99.99999% of them said NO.  No.  Not ever.  Just… no.

Based on that awesome response you would think that I would scrap the recipe huh?

Red Velvet Chocolate Milk

 

I just couldn’t.  It was too fun and the kids were totally enthralled by it and it was a special occasion and I promise I will only make it once a year and never ever make anything with red food coloring in it ever again.

That last part is a lie.  #justsayin

Red Velvet Chocolate Milk

 

You can see that this is more pink than red, and I am ok with that in this case.  Since the red color is achieved primarily through the gel food coloring, I think it’s ok to skimp.

Red Velvet Chocolate Milk

Ingredients

  • 1 cup milk
  • 1 tbsp powdered sugar
  • 2 tsp unsweetened cocoa
  • 1/4 tsp vinegar
  • 3 drops red food coloring (more or less depending on your tastes)

Instructions

  1. Place all ingredients in a blender and mix for about 1 minute.
  2. Serve immediately.
  3. The cocoa will start to separate from the milk right away, so I do not recommend storing. If you do chose to prepare ahead of time, just put in the blender for 15 seconds prior to serving.
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Red Velvet Chocolate Milk

 

With the addition on the vinegar, I think this really does taste like red velvet.  And if you wanted to make it healthier you could use India Tree all natural food coloring.  Switching out the ingredients for all organic would be even better.

I liked this drink and really like the suggestion of making it into a milkshake.  Just need to head to the store and get some ice cream!

My BEST Homemade Chocolate Milk is always a good way to go if you like traditional yumminess. :)

Red Velvet Rose Sandwich Cookies

A while back I posted some Neapolitan Spritz Cookies.  I love the cookie so much that I just knew I had to make it for another special occasion!

Red Velvet Rose Cookie

This recipe is one that I am really, really happy with as well.  Its almost like a red velvet brownie, only in cookie form.

Pair it with a marshmallow buttercream and it’s basically ‘heaven’ in cookie form.

Red Velvet Rose Cookie

Here are a few tips and tricks:

Use a small piping bag.  I actually used the 8-inch bag fitted with the 1M tip and the smaller about of dough made piping easier.

Let your dough be at room temperature.  Do not chill!  The heat from your hands is good.

Pipe your roses onto parchment paper.  I have tried chilling the dough (placing the piped rosette’s into the freezer) before baking and that didnt seem to make any difference in wether the rose kept its shape or not.  The roses that you see above are very relaxed, or a bit more spread out from the baking process.

After you have piped the rose (and using a clean hand) just slightly press the “end” of the rose in.  (The tail part that may not look so pretty.)  Just press it in slightly so that the rosette looks uniform.

Red Velvet Rose Cookie

Red Velvet Rose Cookies

Ingredients

  • 2/3 cup shortening
  • 1 3/4 cups white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup buttermilk
  • 1 tsp red gel food coloring
  • 2 cups AP flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt

Instructions

  1. Heat oven to 350 degrees.
  2. In a stand mixer, cream together shortening and sugar.
  3. Once fully combined, add in eggs, one at a time on medium low speed.
  4. Turn mixer to low and add in vanilla, buttermilk and food coloring. In a separate bowl, whisk together flour, cocoa and salt.
  5. With mixer on low, add dry ingredients into the wet ingredients.
  6. You may need to add more buttermilk if your dough is still a bit dry. (You may add up to 1/4 cup more if needed. Do not add more than 1/4 cup.)
  7. Using very small amounts, place dough into a piping bag fitted with a 1M (or 2D) tip. Pipe out individual rosettes onto a parchment lined baking sheet.
  8. Bake for 6-8 minutes. Dough will still appear to be a bit "wet" looking when the cookies are done, and this is ok. Allow cookie to cool to room temperature.
  9. To make cookie sandwich's, place about 1 tbsp on marshmallow buttercream on bottom of cookie, them place another cookie on top and press gently.
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Red Velvet Rose Cookie

Not only is the cookie pretty, but its pretty darn delicious.

You can use most any frosting for the filling… chocolate buttercream would be especially delightful.  Or maybe even just a basic buttercream.  Or how about cream cheese?  You really cant go wrong!

Red Velvet Graham Crackers

As I could smell the sweet aroma of fresh, homemade red velvet graham crackers in my oven, I could feel my anticipation level rise.  I just knew these were going to be good.

One reason being I started off with an amazing recipe.  This Homemade Graham Crackers recipe from Smitten Kitchen.  Its wonderful, and lent itself so beautifully to a Red Velvet adaptation.

I only had to make a few key changes!

 

Another reason being… hello… is Red Velvet!  We already know I am obsessed right?

Red Velvet Graham Crackers

Ingredients

  • 2 1/2 cups all purpose flour
  • 2 tablespoons cocoa
  • 1 cup brown sugar packed
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tablespoons vanilla
  • 7 tablespoons butter, chilled and cut into cubes
  • 1/3 cup honey
  • 5 tablespoons buttermilk
  • 1 tsp red gel food coloring (You can add more or less per your tastes)

Instructions

  1. In bowl of mixer, add brown sugar, flour, baking soda, cocoa, and salt. Mix on low to incorporate, then add in butter cubes. Slowly increase speed to fully incorporate butter and reach a coarse consistency.
  2. Measure out 1/3 cup honey in a larger size measuring cup. (Like a one or two cup) Add the buttermilk, food coloring, and vanilla to the honey and mix together. Add honey mixture to flour mixture and combine on medium speed until dough comes together.
  3. Pour dough onto a well floured surface and roll out. Try to make dough 1/8 to 1/4 inch thick. (just be consistent) You can use a square cookie cutter or cut out rectangles, whatever you prefer.
  4. I used the top of a #3 tip to make little holes in the top of some cookies.
  5. Place on parchment lined baking sheet and bake at 350 for 6-8 minutes. (Keep an eye on them! I burned my first batch at seven minutes.)
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A few tips/suggestions:

I found that these cookies most tasted like a graham cracker on the second day, or after they had hardened slightly.  I also placed the cooked and cooled crackers in the oven at 170 degrees for 30-40 minutes to dry them out more, and this worked well.

Keep a close eye on them in the oven.  Deb’s original graham cracker recipe called for 15-20 minutes in the oven and mine were burnt to a crisp at fifteen minutes.  (makes sense since I changed the recipe!) I adjusted my time to about seven minutes and that worked well.

We thought these would make amazing s’mores.  Although I tried some funky variations (fruit and puree’s and different chocolates) that original seemed to work best.

Red Velvet graham cracker, marshmallow, and chocolate. Delish.

But there is something even MORE exciting about these fabulous crackers.  I am sharing a new, never seen before ever in the history of the world recipe on a  post  tomorrow!!

Even though technically, this is the new never seen before in the history of the world recipe, its the way that I am using it that will blow your mind!  Ok, it may not blow your mind, but it blew my mind.  I am easily impressed though. ;)

Red Velvet Sugar Cookies

I have been going Red Velvet crazy!

Ever since I made some red velvet sugar cookies my mind was working overtime coming up with different ways to use it.

There is of course my favorite, the Red Velvet Sugar Cookie Strawberry Shortcake.

But before I show you all the variations, let me share the recipe.

Red Velvet Sugar Cookies

Ingredients

  • 1-½ cup Butter (I Use Unsalted)
  • 2 cups Sugar
  • 3 eggs
  • 4 teaspoons Vanilla Extract
  • 2 teaspoons Almond Extract
  • 1 teaspoon red gel food coloring
  • 4 cups All-purpose Flour
  • 2 tablespoons cocoa
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder

Instructions

  1. In a mixer, beat butter and sugar until well combined, about 2 minutes.
  2. Add in 3 eggs and mix until combined.
  3. Add in vanilla extract, almond extract, and red gel food coloring, then mix thoroughly.
  4. In a separate bowl, sift together flour, cocoa, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
  5. I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
  6. Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.
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I tried a few versions… adding apple cider vinegar and buttermilk and red-velvety type ingredients, but ultimately, this was the best tasting for me.  I did find that if I did want to add in the apple cider vinegar that the almond extract was a must!

I also found that the ACV variation tasted best with the Cream Cheese Buttercream, but that the cookie batter alone was not as delicious.

So therefore, I am not sharing that recipe.  If you want to play around with it, I added 1 tsp vinagar and 1/4 cup cocoa and subtracked 1/4 cup flour.

So here is the full on Red Velvet Sugar Cookie Strawberry Shortcake.

This is a winner.  I would make this for any and every one.  Its messy and delicious.

Next I took my base red velvet cookie and added Cream Cheese frosting. (Dont click that.  Seriously.  That is the greatest cream cheese frosting I have ever had and you will be forever ruined once you have tried it.  Just dont click.)

I thought these would be perfect for Mothers Day!

I could pipe out a bunch of different flowers on the cookies and give mom a red velvet cream cheese bouquet!

Then I made a cake.  But not any old cake.

A red velvet cookie cake with cream cheese ICE CREAM.

I used this recipe from Taste of Home.

And then I cut into it and the whole cake nearly slipped off the plate and I was licking my fingers like crazy and holding a giant butcher knife and I decided there had to be a better way.

So I made these.

Red Velvet Cream Cheese Ice Cream Sandwich’s.  These are my favorite.  I may have even drizzled melted chocolate over the top and added sprinkles to this already decadent treat.

And why does this picture look all funny?  I took it with my phone.  Using Instagram to be more specific!

Needless to say, I am more than smitten with the Red Velvet Sugar Cookie.

But I think I will now try to go 24 hours without eating one.  It will be hard, but I feel its necessary for the sake my my poor, unsophisticated palate.

If someone invents decaf red velvet mocha coffee I am so screwed.

*I got the red and white twine here.

Red Velvet Sugar Cookie Shortcake

I tend to use that term “shortcake’ pretty liberally.

I looked it up and decided that I was gonna stretch the meaning as far as you would let me.

This sweet little treat was completely inspired by my Red Velvet Strawberry Shortcake.  Another of my “loosely adapted” shortcakes.

Only this time, I used sugar cookies.  Then I couldn’t find an easy recipe for Red Velvet Sugar Cookies so I made one up.

And they were awesome.  (sharing that with you soon!)

I used my favorite sugar cookie recipe.

Then grabbed some fresh strawberries and some whipped cream.  If you are a die hard strawberry lover you can even add some strawberry extract to your whipped cream!

Place a cookie on your plate.  Now a dollop of whipped cream.  Some strawberries.  And repeat.

 

I cut up my strawberries pretty small as I found it easier to eat that way.  Its all about easy eating here folks.  I am on a mission to get the food in your mouth in the best way possible.

I also made a few without the red velvet cookie just to be sure they would still taste good.  This type of food quality testing is very important.

Rest assured, I will do the tough jobs for you.

 

 

Red Velvet Sugar Cookies post coming soon.  I just couldn’t wait to share this dessert with you.  I know its going on my list for possible Mothers Day treats!

 

 

Red Velvet Hi-Hat Cupcakes

I was feeding my sweet baby last Monday and happened upon Martha Bakes on the Hallmark Channel.

As *I* also enjoy baking on occasion, I was pretty excited to watch.  And Martha did not disappoint!  She showcased some delectable treats, including her Hi-Hat Cupcakes.

 
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I decided to give them a shot using the very popular flavor of Red Velvet.  And there is a reason Red Velvet is so popular… these are amazing!!

I used a version of this Red Velvet recipe for the cake.  I then used, and this is possibly my favorite change, Log House Cherry Flavored Baking Morsels for the chocolate candy coating.

For a long time now Cherry Dip has been my favorite cone at Dairy Queen, and now I know how to make it at home! *happy dance*

The only thing I did use from Martha’s original post was the Seven Minute Frosting recipe, with a slight alteration.

Seven Minute Frosting

Ingredients

  • 2 1/2 cups sugar
  • 6 large egg whites, room temperature
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 2 tsp pure vanilla extract

Instructions

  1. Put a sauce pan on stove with a couple inches of water and bring to a slow boil.
  2. In a large heat safe bowl (I used a glass bowl) mix together room temperature egg whites, sugar, water, and cream of tartar. Whisk ingredients together by hand until nice and frothy.
  3. Set bowl over pan with barely boiling water and whisk until sugar is dissolved, about five minutes.
  4. Transfer liquid to your big electric mixer and beat on HIGH for about ten minutes. Add vanilla and whisk on HIGH for another five minutes.
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I found the light and airy frosting to be the perfect compliment to the deep, rich flavor of red velvet.

And, seeing as I am a HUGE fan of Cherry Dip, I could not get enough of this flavor combination.  If you are not a big fan, you can certainly use a semi-sweet chocolate and also have fantastic results.

Whatever you do decide on doing, dont forget the most important ingredient.

Love.

I kid.

Kinda.