Learn with recipes: red

Showing posts with label red. Show all posts

Sunday, March 23, 2014

Red Velvet Cupcakes and My Big Moment on Just Desserts

I don’t make a lot of cupcakes, but since I’ve always been fascinated by the red velvet cake, I decided to try a version based on this venerable American classic.

I’ve gotten so many requests for cupcakes and red velvet cakes that I figured I’d kill two food wishes with one video. They came out really well, and as I tasted, I actually caught myself daydreaming about being on Top Chef Just Desserts.

I imagined I’d furiously finished frosting these red velvet cupcakes just as time expired (I think the faux-hawked prima donna with the Jacques Torres tattoo next to me hid the cream cheese to screw me over). I bring them up to the judge’s table, and watch as the lovely Gail Simmons takes a big bite. She swallows, smiles, and then says, “Really not that bad for a food blogger.” Okay, so she’s too classy to ever say that, but still, it would be pretty cool.

Anyway, back to reality. I will also post the cream cheese frosting recipe next week, just in case you’re wondering. I joke about the red food coloring in the clip, and it does give the cake such a unique look, but feel free to leave it out if that’s not your thing.

Party season is upon us, and what holiday dessert table wouldn’t benefit from a plate of these classic cupcakes? It would be like Johnny Iuzzinis face without the side burns. In other words, just not as good. I hope you give these a try soon. Enjoy!

Ingredients for 12 Red Velvet Cupcakes:

Dry:

1 1/3 cups all-purpose flour

3 tablespoons cocoa powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon baking powder

Wet:

4 tablespoons softened butter

1 cup white sugar

2 large eggs

3/4 cup buttermilk

2 teaspoons white vinegar

1 teaspoon vanilla extract

1 tablespoon red food coloring

Bake at 350 for about 22 minutes

Sunday, March 2, 2014

Red velvet thumb prints

Red velvet thumb prints

Ingredients

Butter softened 4 ounce
Sugar ½ cup
Flour 1 ¼ cup
Coco powder 1 tsp
Salt pinch
Red food color 1 tsp
Vanilla essence ½ tsp
White chocolate chips 1 cup

Method

Preheat oven to 180 degree C, line cookie sheet with butter paper, beat butter and sugar for 2 minutes until creamy on low speed, beat in flour, coco and salt until blended, add color and vanilla, mix well shape dough into 1 inch balls, place ball 2 inch apart on cookie sheet, press thumb into center of each cookie, bake for 12 to 15 minute until done, cool for 2-3 minutes quickly make identitation with end of wooden spoon, remove and cool on cooling rack, melt white chocolate chips for 30 sec in microwave, spoon into plastic piping bag, squeeze bag to fill each cookie let stand until set.

Thursday, February 20, 2014

Bobs Red Mill Soup Mix Veggie 28 Ounce Units Pack of 4

Our all natural Vegi Soup Mix is made from an exceptional blend of delicious ingredients. We combine wholesome green and yellow split peas, barley, lentils and flavorsome alphabet pasta bits made from whole wheat flour, spinach, tomato, celery, onion, beets and garlic. Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers. All natural. To your good health.

Price: $18.06

Click here to buy from Amazon

Thursday, February 6, 2014

Roast Beef Salad Over Baby Greens Cranberries Red Onion Toasted Walnuts and Crumbled Maytag Blue Cheese

I was trying to think of something a bit different to make with the little piece of roast beef left over from Friday nights dinner. I decided it was about time for a dinner salad so I came up with this Roast Beef Salad over baby greens, cranberries, sliced red onion, toasted walnuts, crumbled Maytag blue cheese and garlic toasts.

I started by cuting the beef up into little cubes and placing them in a bowl with 2 celery stalks cut up into a small dice. I seasoned with salt, pepper, garlic powder and tiny bit of cayenne pepper. Next, I combined about 2 tablespoons of sour cream and the same amount of mayonnaise, blended them well and poured it over the cubed roast beef and celery. Mix all together and refrigerator for several hours to allow the flavors to come together.

For the greens I washed and dried a mix of organic baby greens and placed them in a very large bowl with thinly sliced red onion, toasted walnuts, dried cranberries and crumbled blue cheese. I dressed it with red wine vinegar, extra virgin olive oil and salt and pepper. Tossed it really well to combine and placed it on a plate as a bed for the roast beef salad. I topped it with a few spoonfulls of roast beef salad.

Brush olive oil on sliced french bread and place under the broiler. Watch closely and turn over on the other side so both get brown and crusty. When they are finished rub with a garlic clove and serve with the salad.