RED VELVET CHEESECAKE BROWNIES for Valentine's Day!

Here's a great recipe for Red Velvet Cheesecake Brownies. Perfect for Valentine's Day! Anything red and chocolate works for me! And who doesn't need another brownie recipe? This recipe is an adaptation of Sunny Anderson's recipefrom the Foodnetwork, and it's delicious. The recipe contains red food coloring, but there are some nice Wilton natural red colorings you can use. It's an easy recipe -- and delicious! 

RED VELVET CHEESECAKE BROWNIES

Ingredients
1 tablespoon unsalted butter, for pan
Parchment paper

Red Velvet Brownie Layer
8 Tbsp (1/2 cup) unsalted butter
1 cup sugar
1 tsp pure vanilla extract
1/4 cup high grade cocoa powder
Dash of salt
1 Tbsp red food coloring (or Wilton natural red)
1 tsp vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts

Cream Cheese Layer
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 tsp pure vanilla extract

Directions
Preheat oven to 350 degrees F.
Butter 8 by 8 inch baking pan.
Put long piece of parchment paper in bottom of pan, extending up two side--overhanging slightly on both ends (easy to remove brownies after baked)

Brownie layer: 
In saucepan, melt butter on medium heat. Put butter in large bowl and add sugar, vanilla, cocoa powder (or melted chocolate), salt, food coloring, and vinegar, in that order, mixing between additions.
Whisk eggs in small bowl and stir into cocoa mix. Fold in flour until lightly combined. Stir in walnuts and pour batter into prepared baking pan, saving 1/4 cup of batter for the top.

Cream cheese layer: 
Blend together cream cheese, sugar, egg, and vanilla in medium bowl. Gently spread cream cheese layer on top of brownie batter in pan. Drop remaining brownie batter over cream cheese layer. Using skewer or tip of knife, drag tip through cream cheese mixture to create swirl pattern.
Bake brownies for 30 minutes.
Remove to cooling rack and cool completely before cutting.

RED VELVET CUPCAKES: Red Velvet Cake Day!

Today is Red Velvet Cake Day. Red Velvet Cake for the most part combines a deep red color with Chocolate. 

I've posted Natural Red Velvet Cake Recipes that don't use red food dye, but real Red Velvet Cake cries out for the artificial red dye! One of my favorite no fail recipes (make it in a bundt pan or mini-bundt pans) is Marge's Red Velvet Cake which does use red food coloring.

Some people don't think of Red Velvet Cake as a chocolate cake that uses cocoa, so it's a cake deserving of this blog. Red Velvet Cake is made with cocoa, white vinegar, baking soda, and buttermilk, and it gets its deep color from red food dye. For some very 'Southern' tips and things about Red Velvet Cake that will surprise you, read Adrian Velez's post for CafeMom at The Stir.

For another recipe, because variety is the spice of life, here's a slightly adapted Paula Deen recipe for Red Velvet Cupcakes with Cream Cheese Frosting! I added more cocoa, because I do like them to taste a bit more chocolate-y. Be sure and scroll down for a link to a very special Red Velvet Cake Surprise from CakeSpy!

RED VELVET CUPCAKES

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
2 Tbsp DARK cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp red food coloring
1 tsp white distilled vinegar
1 tsp pure vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups sifted confectioners' sugar

Directions
Preheat oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers (or use mini-cupcake pans and double).
In medium mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In large bowl gently beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla with handheld electric mixer. Add sifted dry ingredients to wet and mix until smooth and thoroughly combined.
Divide batter evenly among cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning pans once, half way through. Test cupcakes with  toothpick for doneness. Remove from oven and cool completely before frosting.

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

Paula Deen tops her cupcakes with nuts, but I suggest sprinkling with Red Velvet Cake Crumbs!

Want to try something really wacky and delicious? CakeSpy has a fabulous recipe for a Red Velvet Shake! Forget about your arteries. Ice-cream, milk, and a big piece of red velvet cake! Heaven. Now you know what to do with that last cupcake or piece of cake!

BREAKFAST FOR DINNER: Red Velvet Pancakes for Valentine's Day!

Why not Breakfast for Dinner for Valentine's Day? These Red Velvet Pancakes are perfect! You can make Red Velvet Pancakes from scratch or use a mix. Add a little extra love by using a heart-shaped pancake mold! Hint: If you use a mold, use several and be sure to spray the molds, so the pancakes don't stick.

There are many Red Velvet Pancake Mixes. My favorite Red Velvet Pancake Mix is from The Griddle Cafe. My second choice which is still fab would be the Red Velvet Pancake Mix from Cost Plus World Market. If you have a favorite, let me know by commenting below.

Want to make Red Velvet Pancakes from Scratch? Here are two awesome recipes. The first recipe is my favorite, but the second is great, too. 

Of course you can make these Red Velvet Pancakes any time. How about this weekend?

1. RED VELVET PANCAKES WITH CREAM CHEESE GLAZE 
(Adapted from About.com)

Pancakes:
1 1/2 cup all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 Tbsp Dark cocoa powder
1 tsp salt
2 eggs
1/4 cup milk
8 ounces buttermilk
4 Tbsp unsalted butter, melted, and cooled slightly
1 tsp pure vanilla extract
1 tsp white vinegar
2 tsp red liquid food coloring
3/4 cup dark chocolate chips
Extra butter or nonstick cooking spray

Cream Cheese Glaze:
4 ounces light cream cheese, softened
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
1 Tbsp milk

Directions
Preheat griddle to medium-high heat. In bowl, whisk to combine flour, sugar, baking powder, cocoa powder, and salt. Set aside.
In separate bowl, whisk eggs, then add milk, buttermilk, butter, vanilla extract, white vinegar, and food coloring, whisking to combine completely. Stir dry ingredients into wet ingredients, stirring just until combined. Do not overmix.
Brush some butter or spray nonstick cooking spray on hot griddle, and spoon batter into desired sized pancakes (or molds). Cook until bubbles form in batter, the edges are dry and underside is lightly brown, about 5 minutes, then flip over and cook other side 1 to 2 minutes more. Repeat as needed until all batter is used.

As pancakes cook, make cream cheese glaze: 
In small bowl, use fork to stir together cream cheese, powdered sugar, and vanilla extract. Add a little milk if needed to make glaze that has thin enough consistency to drizzle.

To serve, stack three pancakes on a plate and drizzle cream cheese glaze over them.

2. BISQUICK RED VELVET PANCAKES WITH CREAM CHEESE GLAZE
(recipe from Betty Crocker)

Cream Cheese Topping
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
3 Tbsp milk
2 cups powdered sugar

Pancakes 
2 cups Original Bisquick™ mix
1 Tbsp granulated sugar
1 Tbsp unsweetened cocoa
1 cup milk
1 to 1 1/2 tsp red paste food color** (Do not use liquid red food coloring in this recipe)
2 eggs
Powdered sugar, if desired

Directions 
In medium bowl, beat cream cheese, butter, and 3 Tbsp milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

** Do not use liquid red food coloring in this recipe**

RED VELVET CHEESECAKE BROWNIES: Valentine's Day!

Here's a great recipe for Red Velvet Cheesecake Brownies. Perfect for Valentine's Day! Anything red and chocolate works for me! Who doesn't need another brownie recipe? This recipe is an adaptation of Sunny Anderson's from the Foodnetwork, and it's delicious. The recipe contains red food coloring, but there are some nice Wilton natural red colorings you can use. It's an easy recipe -- and delicious! 

RED VELVET CHEESECAKE BROWNIES

Ingredients
1 tablespoon unsalted butter, for pan
Parchment paper

Red Velvet Brownie Layer
8 Tbsp (1/2 cup) unsalted butter
1 cup sugar
1 tsp pure vanilla extract
1/4 cup high grade cocoa powder
Dash of salt
1 Tbsp red food coloring (or Wilton natural red)
1 tsp vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts

Cream Cheese Layer
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 tsp pure vanilla extract

Directions
Preheat oven to 350 degrees F.
Butter 8 by 8 inch baking pan.
Put long piece of parchment paper in bottom of pan, extending up two side--overhanging slightly on both ends (easy to remove brownies after baked)

Brownie layer: 
In saucepan, melt butter on medium heat. Put butter in large bowl and add sugar, vanilla, cocoa powder (or melted chocolate), salt, food coloring, and vinegar, in that order, mixing between additions.
Whisk eggs in small bowl and stir into cocoa mix. Fold in flour until lightly combined. Stir in walnuts and pour batter into prepared baking pan, saving 1/4 cup of batter for the top.

Cream cheese layer: 
Blend together cream cheese, sugar, egg, and vanilla in medium bowl. Gently spread cream cheese layer on top of brownie batter in pan. Drop remaining brownie batter over cream cheese layer. Using skewer or tip of knife, drag tip through cream cheese mixture to create swirl pattern.
Bake brownies for 30 minutes.
Remove to cooling rack and cool completely before cutting.

RED VELVET SNOWFLAKES WITH CREAM CHEESE ICING: Bake Cookies Day & Snowflake Day!

I'd never made Red Velvet Cookies before, so I was pleased to find this recipe in the holiday issue of Country Living Magazine. These cookies are perfect for today's two 'food' holidays: National Bake Cookies Day and National Snowflake Day! Lucky for me, I have lots of snowflake cookie cutters. Aren't these cookies darling? And the cream cheese icing is divine. Get baking!

According to CountryLiving: 

The first recipe for red velvet as we know it was published as a velvet cocoa cake around 1911. (Leavening agents interacting with the acidic cocoa create the reddish hue, though we now intensify it with food coloring.) 

New York’s Waldorf-Astoria hotel helped popularize the dessert in the 1930s, but it was the infamous armadillo groom’s cake in the 1989 movie Steel Magnolias that secured its spot as a Southern staple.

RED VELVET SNOWFLAKES WITH CREAM CHEESE ICING

Ingredients 

For the cookies: 

1 3/4 cup all-purpose flour, spooned and leveled 

1 1/2 tsp unsweetened cocoa powder 

1/4 tsp baking soda 

1/2 tsp kosher salt 

1/2 cup unsalted butter, at room temperature 

2 oz. cream cheese, at room temperature 

1 c. granulated sugar 

1 large egg yolk 

1 tsp distilled white vinegar 

1 tsp pure vanilla extract 

1/2 tsp red gel food coloring 

For the cream cheese icing: 

4 ounces cream cheese, at room temperature 

2 Tbsp unsalted butter, at room temperature 

1/2 tsp pure vanilla extract 

Pinch kosher salt 

2/3 cup confectioners’ sugar 

Step 1 

Make the cookies: 

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

Beat butter, cream cheese, and sugar with an electric mixer on medium speed until creamy, 1 to 2 minutes. Beat in egg yolk, vinegar, vanilla, and food coloring. 

Reduce mixer speed to low, and gradually beat in flour mixture just until combined. 

Divide dough into 2 discs; wrap each in plastic wrap, and chill 2 hours. 

Step 2 

Preheat oven to 350°F. 

Line two baking sheets with parchment paper. 

Working with one disc of dough at a time, roll between 2 sheets of parchment to 1/4-inch-thick. 

Cut out shapes with cookie cutters and place, at least 1 inch apart, on prepared baking sheets. 

Freeze 20 minutes. 

Bake, in batches, until set and dry to the touch, 8 to 10 minutes. 

Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely. 

Step 3 

Make the cream cheese icing: 

Beat cream cheese and butter with an electric mixer on medium speed until creamy, about 1 minute. 

Beat in vanilla and salt. 

Gradually beat in confectioners’ sugar until fluffy, 1 to 2 minutes. 

Transfer to a piping bag fitted with a small open piping tip. 

Pipe onto cooled cookies as desired.

RED VELVET CAKE IN A MUG: Dessert for One

I haven't posted many Cake in a Mug recipes (Cakes for 1) since the pandemic, but I was talking with a friend the other day whose spouse does not eat sweets. She was craving something easy and simple ... and just enough for one, so she wouldn't have the temptation to eat an entire cake. The solution? Cake in a Mug. 

Here's a delicious and easy recipe for Red Velvet Cake in a Mug. I use Wilton's red food coloring (natural) rather than the ones in the small bottles, but it's up to you. Looking for a different Cake in a Mug recipe? Search my blog. :-) FYI: you can use a ramekin or mug. Both work. Just make sure the container is microwave safe.

RED VELVET CAKE IN A MUG

Ingredients

4 Tbsp all purpose flour 
2 Tbsp sugar 
1 tsp unsweetened cocoa powder 
1/4 tsp baking powder 
3 Tbsp whole milk 
1/4 tsp white vinegar 
1/2 Tbsp vegetable oil (I used canola oil)
Red Food coloring

Directions

Combine flour, sugar, cocoa powder, and baking power in mug. Stir in milk, vinegar, and oil. Slowly stir in food coloring until you like the color. It is red velvet cake, after all. Maybe 4 drops? 

Microwave for 60 seconds, and continue microwaving 10 second increments until cooked through.  Top with powdered sugar. OK, you might want to top with cream cheese frosting, but that's another step. You can always top with whipped cream.

RED CARPET RED VELVET POPCORN: 3 Recipes for A Night at the Oscars!

Roll out the Red Carpet for the Academy Awards. Red Carpet Red Velvet Popcorn (3 ways) is the perfect snack for tonight's Oscars!

A Night at the Oscars with Red Velvet Red Carpet Popcorn!

I. RED CARPET RED VELVET POPCORN

Ingredients
1 cup red velvet cake crumbs  (make your own cake or buy one at the bakery - a few unfrosted cupcakes will do)
2 Tbsp unsalted  butter
2 Tbsp Madagascar vanilla extract
2 tsp sugar
1/8 tsp salt
8 cups popcorn, popped
1/2 cup white chocolate chips

Directions 
Preheat oven to 350.
Spread cake crumbs on baking sheet. Bake 8 - 10 minutes until toasted. Cool.
Melt butter, vanilla, sugar, salt and mix.
Toss popcorn with butter mixture.
Microwave white chocolate chips or melt in double boiler; stir until smooth.
Drizzle over popcorn until evenly coated.
Toss in cake crumbs.

II. RED CARPET RED VELVET POPCORN
Recipe adapted from CassieCraves, adapted from Cookies and Cups

Ingredients
8 cups popped popcorn (1/2 cup unpopped kernels or 2 bags)
3 cups red velvet cake crumbs
12 ounces white chocolate chips
1/2 cup dark chocolate chips

Directions
Pour popcorn into large bowl. Melt white chocolate in microwave or double boiler.
Pour melted chocolate over popcorn and stir gently to coat completely.
Pour popcorn onto waxed paper lined cookie sheets and sprinkle with red velvet crumbs.
Melt dark chocolate chips in microwave or double boiler. Using fork, drizzle over popcorn.
Let popcorn set completely before eating.

Want to make Red Carpet Red Velvet Popcorn Balls? Here's a recipe adapted from IcyViolet's Kitchen. It's quite heavenly--and very rich.

III. RED CARPET RED VELVET POPCORN BALLS

Ingredients
12 ounces white chocolate 
1/4 cup cream cheese
1-1/4 cup white cake mix
1/4 cup DARK cocoa powder
2 tsp red food coloring (or 1/4 tsp red food gel)
1/4 cup corn kernels
1 Tbsp olive oil
1/2 tsp sea salt

Directions: 
Put 1/4 cup corn kernels in large pot with Tbsp olive oil over medium to medium high heat...they will heat up and start popping. When popping lessens and stops. it's done. Measure out six cups and sprinkle with 1/2 teaspoon salt.
Melt white chocolate in microwave or double boiler. Add cream cheese to chocolate and stir until melted.
Add cake mix, cocoa, and red food coloring to chocolate mixture and stir.
Pour coating onto popcorn and coat evenly.
Pour popcorn onto cookie sheets to cool/harden and shape into popcorn balls

RED VELVET CUPCAKES for VALENTINE'S DAY!

Nothing says Valentine's Day quite like Red Velvet Cake. It combines that nice deep red Valentine color with Chocolate.

I've posted Natural Red Velvet Cake Recipes that don't use red food dye, but real Southern Red Velvet Cake cries out for the artificial red dye! One of my favorite no fail recipes (make it in a bundt pan or mini-bundt pans) is Marge's Red Velvet Cake which does use red food coloring.

Some people don't think of Red Velvet Cake as a chocolate cake but you use cocoa, so it's a cake deserving of this blog. Red Velvet Cake is made with cocoa, white vinegar, baking soda, and buttermilk, and it gets its deep color from red food dye. For some very 'Southern' tips and things about Red Velvet Cake that will surprise you, read Adrian Velez's post for CafeMom at The Stir.

So for another recipe, because variety is the spice of life, here's a slightly adapted Paula Deen recipe for Red Velvet Cupcakes with Cream Cheese Frosting! I added more cocoa, because I do like them to taste a bit more chocolate-y. These are perfect for your Sweetie this Valentine's Day, and you can make ahead. Be sure and scroll down for a link to a very special Red Velvet Cake Surprise from CakeSpy!

RED VELVET CUPCAKES

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
2 Tbsp DARK cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp red food coloring
1 tsp white distilled vinegar
1 tsp pure vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups sifted confectioners' sugar

Directions
Preheat oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers (or use mini-cupcake pans and double).
In medium mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In large bowl gently beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla with handheld electric mixer. Add sifted dry ingredients to wet and mix until smooth and thoroughly combined.
Divide batter evenly among cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning pans once, half way through. Test cupcakes with  toothpick for doneness. Remove from oven and cool completely before frosting.

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

Paula Deen tops her cupcakes with nuts, but I suggest sprinkling with Red Velvet Cake Crumbs!

Want to try something really wacky and delicious? CakeSpy has a fabulous recipe for a Red Velvet Shake! Forget about your arteries. Ice-cream, milk, and a big piece of red velvet cake! Heaven. Now you know what to do with that last cupcake or piece of cake!

Happy Valentine's Day!

RED VELVET HEART SHAPED BUNDT CAKE for Valentine's Day

I blogged about Red Velvet Pancakes the other day. They would be perfect for Valentine's Day brunch or dinner. Just the name Red Velvet screams Valentine's Day! To really make the most of the holiday, consider making this Red Velvet Bundt Cake in a heart-shaped bundt pan. Of course, if you don't have a heart bundt cake pan, you can use any bundt pan. Following are two great Red Velvet Bundt Cake recipes. One is even heart healthy because it's made with beets. Both are delicious.

Most red velvet cakes use red dye. If you're not making the Beet Red Velvet Bundt Cake, you'll need to use red food dye, the kind in the little bottles, if you want to get that really red color (even the Wilton's red paste doesn't quite do it). The first cake uses lots of real beet juice and the color comes very close to a true red. The cake is yummy. Most red velvet cakes I've made call for buttermilk and/or vinegar in them, so the second is perfect in taste. As always, the quality of the chocolate or cocoa will really make the difference!

This Beet Red Velvet Cake is more like a vegetable cake --i.e. a carrot cake or zucchini cake. 
(Adapted from Diana Rattray --Southern Food at About.com)

1. RED VELVET BEET CAKE

Ingredients:
2 cups all-purpose flour
1 - 1/2 tsp baking soda
1/2 tsp salt
1- 1/2 cups sugar
3/4 cup cocoa powder (use regular not Dutch Process)
3 large eggs, beaten
1 cup plus 2 Tbsp vegetable oil, Canola or corn oil
1-1/2 cups grated cooked beets
2 tsp pure vanilla
powdered sugar, optional

Directions:
Preheat oven to 350°
Combine flour, soda, salt, sugar and cocoa in bowl; set aside.
In mixing bowl, combine eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets.
Pour into greased and floured bundt cake pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger.
Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.

2. RED VELVET BUNDT CAKE

Ingredients
1/2 cup shortening
3 Tbsp cocoa
1 1/2 cups sugar
1/2 tsp baking powder
2 eggs
1/4 tsp salt
1 cup buttermilk
1 tsp baking soda
2 cups cake flour
1 tsp vinegar
red food color ("2 whiskey glasses full")
1 tsp vanilla

Directions
Mix cocoa with red food coloring to make a paste.
Cream shortening, sugar, and eggs. Add cocoa paste and beat well. Add flour and baking powder and stir in buttermilk a little at a time. Add salt and vanilla. Add baking soda and vinegar by hand; do not mix too much.
Pour into greased and floured Bundt Pan (or mini-bundt cake pan) Bake at 350 degrees for 40 minutes.

BREAKFAST FOR DINNER: RED VELVET PANCAKES for Valentine's Day

Time to plan your Valentine's Day dinner.  How about breakfast for dinner with Red Velvet Pancakes. You can make Red Velvet Pancakes from scratch or use a mix. Add a little extra love by using a heart-shaped pancake mold! Hint: If you use a mold, use several and be sure to spray the molds, so the pancakes don't stick.

There are many Red Velvet Pancake Mixes. My favorite Red Velvet Pancake Mix is from The Griddle Cafe. My second choice which is still fab would be the Red Velvet Pancake Mix from Cost Plus World Market. If you have a favorite, let me know by commenting below.

Want to make Red Velvet Pancakes from Scratch? Here are two awesome recipes. The first recipe is my favorite, but the second is great, too. 

Of course you can make these Red Velvet Pancakes any time. How about this weekend?

1. RED VELVET PANCAKES WITH CREAM CHEESE GLAZE 
(Adapted from About.com)

Pancakes:
1 1/2 cup all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 Tbsp Dark cocoa powder
1 tsp salt
2 eggs
1/4 cup milk
8 ounces buttermilk
4 Tbsp unsalted butter, melted, and cooled slightly
1 tsp pure vanilla extract
1 tsp white vinegar
2 tsp red liquid food coloring
3/4 cup dark chocolate chips
Extra butter or nonstick cooking spray

Cream Cheese Glaze:
4 ounces light cream cheese, softened
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
1 Tbsp milk

Directions
Preheat griddle to medium-high heat. In bowl, whisk to combine flour, sugar, baking powder, cocoa powder, and salt. Set aside.
In separate bowl, whisk eggs, then add milk, buttermilk, butter, vanilla extract, white vinegar, and food coloring, whisking to combine completely. Stir dry ingredients into wet ingredients, stirring just until combined. Do not overmix.
Brush some butter or spray nonstick cooking spray on hot griddle, and spoon batter into desired sized pancakes (or molds). Cook until bubbles form in batter, the edges are dry and underside is lightly brown, about 5 minutes, then flip over and cook other side 1 to 2 minutes more. Repeat as needed until all batter is used.

As pancakes cook, make cream cheese glaze: 
In small bowl, use fork to stir together cream cheese, powdered sugar, and vanilla extract. Add a little milk if needed to make glaze that has thin enough consistency to drizzle.

To serve, stack three pancakes on a plate and drizzle cream cheese glaze over them.

2. BISQUICK RED VELVET PANCAKES WITH CREAM CHEESE GLAZE
(recipe from Betty Crocker)

Cream Cheese Topping
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
3 Tbsp milk
2 cups powdered sugar

Pancakes 
2 cups Original Bisquick™ mix
1 Tbsp granulated sugar
1 Tbsp unsweetened cocoa
1 cup milk
1 to 1 1/2 tsp red paste food color** (Do not use liquid red food coloring in this recipe)
2 eggs
Powdered sugar, if desired

Directions 
In medium bowl, beat cream cheese, butter, and 3 Tbsp milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

** Do not use liquid red food coloring in this recipe**

PEEPS HALLOWEEN RED VELVET LAYER CAKE: HALLOWEEN!

I'm very fond of PEEPS, and I love that there are different PEEPS for different holidays. This year for Halloween, PEEPs has Ghosts, Green Monsters, Pumpkins, Skulls, and Black Cats (no tombstones this year).  

The PEEPS website also has new recipes for the different holidays. Here's PEEPS latest recipe for a spooky PEEPS Halloween Red Velvet Layer Cake that 'will be the showstopper at your Halloween party!' Frost Duncan Hines Red Velvet Cake with cream cheese frosting with a gory red glaze drizzled over and dripping down. Decorate with spooky PEEPS Marshmallow Ghosts and red candy to make a scary scene!

As always, you can make your own cake and icing. And, in this case, you can also decorate with other PEEPS, such as Green Monsters, Skulls or Black Cats..probably not pumpkins!

PEEPS HALLOWEEN RED VELVET LAYER CAKE

Ingredients

Baking Spray 

1 pkg (15.25 oz each) Duncan Hines Signature Red Velvet Cake Mix 

1 cup lowfat buttermilk (or water) 

3 eggs 

1/2 cup vegetable oil 

1 container (16 oz each) Duncan Hines Cream Cheese Creamy Home-Style Frosting 

12 PEEPS Brand Marshmallow Ghosts 

2 tablespoons heavy (whipping) cream 

1/2 cup white baking chips 

red food coloring 

1/2 cup HOT TAMALES Brand Candies 

red, black and eye ball sprinkles 

red or white lollipop sticks PEEPS 

Directions

Preheat oven to 350°F. Spray two 8-inch round pans with baking spray.

Blend cake mix, buttermilk or water, eggs, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. 

Pour batter evenly into pans. Bake 24 to 28 minutes, until toothpick inserted in centers comes out clean. Cool in pans on wire rack 15 minutes, remove from pans and cool completely. 

Place one cake layer on serving plate and frost the top with about 1/2-cup cream cheese frosting. Tear 6 PEEPS Marshmallow Ghosts into small pieces and press into frosting. Top with second cake layer. Frost top and sides of cake with remaining frosting, leaving the sides of the cake exposed so you can see the red cake through a very thin layer of frosting. Refrigerate cake 30 minutes, until frosting is cold and firm. 

Pour heavy cream into a small microwave-safe bowl and microwave 30 seconds. Pour hot cream over white chips in another small bowl and whisk until smooth. Microwave in 5 second increments if needed to finish melting the chips. Add enough red food coloring gel to dye it bright red. 

Pour glaze over the cold cake and push it to the edge of the cake with an offset spatula so that it drips down the sides. Refrigerate 15 minutes to set the glaze. Place 3 PEEPS Marshmallow Ghosts on lollipop sticks and remaining 3 PEEPS Marshmallow Ghosts on toothpicks. When glaze has set, insert PEEPS into the top of the cake. Decorate with HOT TAMALES and sprinkles, pressing gently into the glaze. Slice and serve!

RED VELVET PANCAKES FOR VALENTINE'S DAY!

Red Velvet Pancakes are perfect for Valentine's Day -- either for brunch or dinner. You can make Red Velvet Pancakes from scratch or use a mix. Add a little extra love by using a heart-shaped pancake mold! Hint: If you use a mold, use several and be sure to spray the molds, so the pancakes don't stick.

There are many Red Velvet Pancake Mixes. My favorite Red Velvet Pancake Mix is from The Griddle Cafe. My second choice which is still fab would be the Red Velvet Pancake Mix from Cost Plus World Market. If you have a favorite, let me know by commenting below.

Want to make Red Velvet Pancakes from Scratch? Here are two awesome recipes. The first recipe is my favorite, but the second is great, too.

1. RED VELVET PANCAKES WITH CREAM CHEESE GLAZE 
(Adapted from About.com)

Pancakes:
1 1/2 cup all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 Tbsp Dark cocoa powder
1 tsp salt
2 eggs
1/4 cup milk
8 ounces buttermilk
4 Tbsp unsalted butter, melted, and cooled slightly
1 tsp pure vanilla extract
1 tsp white vinegar
2 tsp red liquid food coloring
3/4 cup dark chocolate chips
Extra butter or nonstick cooking spray

Cream Cheese Glaze:
4 ounces light cream cheese, softened
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
1 Tbsp milk

Directions
Preheat griddle to medium-high heat. In bowl, whisk to combine flour, sugar, baking powder, cocoa powder, and salt. Set aside.
In separate bowl, whisk eggs, then add milk, buttermilk, butter, vanilla extract, white vinegar, and food coloring, whisking to combine completely. Stir dry ingredients into wet ingredients, stirring just until combined. Do not overmix.
Brush some butter or spray nonstick cooking spray on hot griddle, and spoon batter into desired sized pancakes (or molds). Cook until bubbles form in batter, the edges are dry and underside is lightly brown, about 5 minutes, then flip over and cook other side 1 to 2 minutes more. Repeat as needed until all batter is used.

As pancakes cook, make cream cheese glaze: 
In small bowl, use fork to stir together cream cheese, powdered sugar, and vanilla extract. Add a little milk if needed to make glaze that has thin enough consistency to drizzle.

To serve, stack three pancakes on a plate and drizzle cream cheese glaze over them.

2. BISQUICK RED VELVET PANCAKES WITH CREAM CHEESE GLAZE
(recipe from Betty Crocker)

Cream Cheese Topping
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
3 Tbsp milk
2 cups powdered sugar

Pancakes 
2 cups Original Bisquick™ mix
1 Tbsp granulated sugar
1 Tbsp unsweetened cocoa
1 cup milk
1 to 1 1/2 tsp red paste food color**
2 eggs
Powdered sugar, if desired

Directions 
In medium bowl, beat cream cheese, butter, and 3 Tbsp milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

** Do not use liquid red food coloring in this recipe**

RED VELVET PANCAKES: Breakfast for Dinner on Valentine's Day

Red Velvet Pancakes are perfect for Valentine's Day -- either for brunch or Breakfast for Dinner! You can make Red Velvet Pancakes from scratch or use a mix. Add a little extra love by using a heart-shaped pancake mold! Hint: If you use a mold, use several and be sure to spray the molds, so the pancakes don't stick.

There are many Red Velvet Pancake Mixes. My favorite Red Velvet Pancake Mix is from The Griddle Cafe. My second choice which is still fab would be the Red Velvet Pancake Mix from Cost Plus World Market. If you have a favorite, let me know by commenting below.

Want to make Red Velvet Pancakes from Scratch? Here are two awesome recipes. The first recipe is my favorite, but the second is great, too.

1. RED VELVET PANCAKES WITH CREAM CHEESE GLAZE 
(Adapted from About.com)

Pancakes:
1 1/2 cup all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 Tbsp Dark cocoa powder
1 tsp salt
2 eggs
1/4 cup milk
8 ounces buttermilk
4 Tbsp unsalted butter, melted, and cooled slightly
1 tsp Madagascar vanilla extract
1 tsp white vinegar
2 tsp red liquid food coloring
3/4 cup dark chocolate chips
Extra butter or nonstick cooking spray

Cream Cheese Glaze:
4 ounces light cream cheese, softened
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
1 Tbsp milk

Directions
Preheat griddle to medium-high heat. In bowl, whisk to combine flour, sugar, baking powder, cocoa powder, and salt. Set aside.
In separate bowl, whisk eggs, then add milk, buttermilk, butter, vanilla extract, white vinegar, and food coloring, whisking to combine completely. Stir dry ingredients into wet ingredients, stirring just until combined. Do not overmix.
Brush some butter or spray nonstick cooking spray on hot griddle, and spoon batter into desired sized pancakes (or molds). Cook until bubbles form in batter, the edges are dry and underside is lightly brown, about 5 minutes, then flip over and cook other side 1 to 2 minutes more. Repeat as needed until all batter is used.

As pancakes cook, make cream cheese glaze: 
In small bowl, use fork to stir together cream cheese, powdered sugar, and vanilla extract. Add a little milk if needed to make glaze that has thin enough consistency to drizzle.

To serve, stack three pancakes on a plate and drizzle cream cheese glaze over them.

2. BISQUICK RED VELVET PANCAKES WITH CREAM CHEESE GLAZE
(recipe from Betty Crocker)


Cream Cheese Topping
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
3 Tbsp milk
2 cups powdered sugar

Pancakes 
2 cups Original Bisquick™ mix
1 Tbsp granulated sugar
1 Tbsp unsweetened cocoa
1 cup milk
1 to 1 1/2 tsp red paste food color**
2 eggs
Powdered sugar, if desired

Directions 
In medium bowl, beat cream cheese, butter, and 3 Tbsp milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

** Do not use liquid red food coloring in this recipe**

A NIGHT AT THE OSCARS: Roll out the Red Velvet Red Carpet Popcorn

Roll out the Red Carpet for the Academy Awards. Red Carpet Red Velvet Popcorn (3 ways) is the perfect snack!

Roll out the Red Velvet Red Carpet Popcorn!

I. RED VELVET RED CARPET POPCORN

Ingredients
1 cup red velvet cake crumbs  (make your own cake or buy one at the bakery - a few unfrosted cupcakes will do)
2 Tbsp unsalted  butter
2 Tbsp Madagascar vanilla extract
2 tsp sugar
1/8 tsp salt
8 cups popcorn, popped
1/2 cup white chocolate chips

Directions 
Preheat oven to 350.
Spread cake crumbs on baking sheet. Bake 8 - 10 minutes until toasted. Cool.
Melt butter, vanilla, sugar, salt and mix.
Toss popcorn with butter mixture.
Microwave white chocolate chips or melt in double boiler; stir until smooth.
Drizzle over popcorn until evenly coated.
Toss in cake crumbs.

II. RED CARPET RED VELVET POPCORN
Recipe adapted from CassieCraves, adapted from Cookies and Cups

Ingredients
8 cups popped popcorn (1/2 cup unpopped kernels or 2 bags)
3 cups red velvet cake crumbs
12 ounces white chocolate chips
1/2 cup dark chocolate chips

Directions
Pour popcorn into large bowl. Melt white chocolate in microwave or double boiler.
Pour melted chocolate over popcorn and stir gently to coat completely.
Pour popcorn onto waxed paper lined cookie sheets and sprinkle with red velvet crumbs.
Melt dark chocolate chips in microwave or double boiler. Using fork, drizzle over popcorn.
Let popcorn set completely before eating.

Want to make Red Carpet Red Velvet Popcorn Balls? Here's a recipe adapted from IcyViolet's Kitchen. It's quite heavenly--and very rich.

III. RED CARPET RED VELVET POPCORN BALLS

Ingredients
12 ounces white chocolate 
1/4 cup cream cheese
1-1/4 cup white cake mix
1/4 cup DARK cocoa powder
2 tsp red food coloring (or 1/4 tsp red food gel)
1/4 cup corn kernels
1 Tbsp olive oil
1/2 tsp sea salt

Directions: 
Put 1/4 cup corn kernels in large pot with Tbsp olive oil over medium to medium high heat...they will heat up and start popping. When popping lessens and stops. it's done. Measure out six cups and sprinkle with 1/2 teaspoon salt.
Melt white chocolate in microwave or double boiler. Add cream cheese to chocolate and stir until melted.
Add cake mix, cocoa, and red food coloring to chocolate mixture and stir.
Pour coating onto popcorn and coat evenly.
Pour popcorn onto cookie sheets to cool/harden and shape into popcorn balls

Red Velvet Cupcakes for Valentine's Day

Nothing says Valentine's Day quite like Red Velvet Cake. It combines that nice deep red Valentine color with Chocolate.

I've posted "Natural Red Velvet Cake Recipes" that don't use red food dye, but real Southern Red Velvet Cake cries out for the artificial red dye! One of my favorite no fail recipes (make it in a bundt pan or mini-bundt pans) is Marge's Red Velvet Cake which does use red food coloring.

Some people don't think of Red Velvet Cake as a chocolate cake but you use cocoa, so it's a cake deserving of this blog. Red Velvet Cake is made with cocoa, white vinegar, baking soda, and buttermilk, and it gets its deep color from red food dye. For some very 'Southern' tips and things about Red Velvet Cake that will surprise you, read Adrian Velez's post for CafeMom at The Stir.

So for another recipe, because variety is the spice of life, here's a slightly adapted Paula Deen recipe for Red Velvet Cupcakes with Cream Cheese Frosting! I added more cocoa, because I do like them to taste a bit more chocolate-y. These are perfect for your Sweetie this Valentine's Day, and you can make ahead. Be sure and scroll down for a link to a very special Red Velvet Cake Surprise from CakeSpy!

RED VELVET CUPCAKES

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
2 Tbsp DARK cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp red food coloring
1 tsp white distilled vinegar
1 tsp Madagascar vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups sifted confectioners' sugar

Directions
Preheat oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers (or use mini-cupcake pans and double).
In medium mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In large bowl gently beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla with handheld electric mixer. Add sifted dry ingredients to wet and mix until smooth and thoroughly combined.
Divide batter evenly among cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning pans once, half way through. Test cupcakes with  toothpick for doneness. Remove from oven and cool completely before frosting.

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

Paula Deen tops her cupcakes with nuts, but I suggest sprinkling with Red Velvet Cake Crumbs!

Want to try something really wacky and delicious? CakeSpy has a fabulous recipe for a Red Velvet Shake! Forget about your arteries. Ice-cream, milk, and a big piece of red velvet cake! Heaven. Now you know what to do with that last cupcake or piece of cake!

Red Velvet Pancakes for Valentine's Day

Red Velvet Pancakes are perfect for Valentine's Day --either for brunch or breakfast for dinner! You can make Red Velvet Pancakes from scratch or use a mix. Add a little extra love by using a heart-shaped pancake mold! Hint: If you use a mold, use several and spray the molds, so the pancakes don't stick.

There are many Red Velvet Pancake Mixes. My favorite Red Velvet Pancake Mix is from The Griddle Cafe, but they're sold out right now. My second choice which is still fab would be the Red Velvet Pancake Mix from Cost Plus World Market which is on sale today 2/11).

Want to make Red Velvet Pancakes from Scratch? Here are two awesome recipes. The first recipe is my favorite, but the second is great, too. Let me know which you like best!

1. RED VELVET PANCAKES WITH CREAM CHEESE GLAZE 
(Adapted from About.com)

Pancakes:
1 1/2 cup all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 Tbsp Dark cocoa powder
1 tsp salt
2 eggs
1/4 cup milk
8 ounces buttermilk
4 Tbsp sweet butter, melted and cooled slightly
1 tsp Madagascar vanilla extract
1 tsp white vinegar
2 tsp red liquid food coloring
3/4 cup dark chocolate chips
Extra butter or nonstick cooking spray

Cream Cheese Glaze:
4 ounces light cream cheese, softened
1 cup powdered sugar, sifted
1 tsp Madagascar vanilla extract
1 Tbsp milk

Directions
Preheat griddle to medium-high heat. In bowl, whisk to combine flour, sugar, baking powder, cocoa powder, and salt. Set aside.
In separate bowl, whisk eggs, then add milk, buttermilk, butter, vanilla extract, white vinegar, and food coloring, whisking to combine completely. Stir dry ingredients into wet ingredients, stirring just until combined. Do not overmix.
Brush some butter or spray nonstick cooking spray on hot griddle, and spoon batter into desired sized pancakes (or molds). Cook until bubbles form in batter, the edges are dry and underside is lightly brown, about 5 minutes, then flip over and cook other side 1 to 2 minutes more. Repeat as needed until all batter is used.

As pancakes cook, make cream cheese glaze: 
In small bowl, use fork to stir together cream cheese, powdered sugar and vanilla extract. Add a little milk if needed to make glaze that has thin enough consistency to drizzle.

To serve, stack three pancakes on a plate and drizzle cream cheese glaze over them.

2. BISQUICK RED VELVET PANCAKES WITH CREAM CHEESE GLAZE
(recipe from Betty Crocker)


Cream Cheese Topping
4 ounces cream cheese, softened
1/4 cup sweet butter, softened
3 Tbsp milk
2 cups powdered sugar

Pancakes 
2 cups Original Bisquick™ mix
1 Tbsp granulated sugar
1 Tbsp unsweetened cocoa
1 cup milk
1 to 1 1/2 tsp red paste food color**
2 eggs
Powdered sugar, if desired

Directions 
In medium bowl, beat cream cheese, butter and 3 Tbsp milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

** Do not use liquid red food coloring in this recipe**

Red Velvet Heart-Shaped Pancakes for Valentine's Day

Valentine's Day is on Sunday, so you have plenty of time to make these Red Velvet Heart-Shaped Pancakes for your sweetheart! You can make Red Velvet Pancakes from scratch or use a mix. Add a little extra love by using a heart-shaped pancake mold or go freehand, as in the last recipe! Hint: If you use a mold, use several and spray the molds, so the pancakes don't stick.

There are many Red Velvet Pancake Mixes. My favorite Red Velvet Pancake Mix is from The Griddle Cafe. My second choice which is still fab would be the Red Velvet Pancake Mix from Cost Plus World Market which is on sale today 2/11).

Want to make Red Velvet Pancakes from Scratch? Here are three awesome recipes. Let me know which you like best!

1. RED VELVET PANCAKES WITH CREAM CHEESE GLAZE 
(Adapted from About.com)

Pancakes:
1 1/2 cup all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 Tbsp Dark cocoa powder
1 tsp salt
2 eggs
1/4 cup milk
8 ounces buttermilk
4 Tbsp sweet butter, melted and cooled slightly
1 tsp Madagascar vanilla extract
1 tsp white vinegar
2 tsp red liquid food coloring
3/4 cup chocolate chips or dark chocolate chopped into chunks

Extra butter or nonstick cooking spray

Cream Cheese Glaze:
4 ounces light cream cheese, softened
1 cup powdered sugar, sifted
1 tsp Madagascar vanilla extract
1 Tbsp milk

Directions
Preheat griddle to medium-high heat. In bowl, whisk to combine flour, sugar, baking powder, cocoa powder and salt. Set aside.
In separate bowl, whisk eggs, then add milk, buttermilk, butter, vanilla extract, white vinegar and food coloring, whisking to combine completely. Stir dry ingredients into wet ingredients, stirring just until combined. Do not overmix.
Brush some butter or spray nonstick cooking spray on hot griddle, and spoon batter into desired sized pancakes. Cook until bubbles form in batter, the edges are dry and underside is lightly brown, about 5 minutes, then flip over and cook other side 1 to 2 minutes more. Repeat as needed until all batter is used.

As pancakes cook, make cream cheese glaze: 
In small bowl, use fork to stir together cream cheese, powdered sugar and vanilla extract. Add a little milk if needed to make glaze that has thin enough consistency to drizzle.

To serve, stack three pancakes on a plate and drizzle cream cheese glaze over them.

2. BISQUICK RED VELVET PANCAKES WITH CREAM CHEESE GLAZE
(recipe from Betty Crocker)


Cream Cheese Topping
4 ounces cream cheese, softened
1/4 cup sweet butter, softened
3 Tbsp milk
2 cups powdered sugar

Pancakes 
2 cups Original Bisquick™ mix
1 Tbsp granulated sugar
1 Tbsp unsweetened cocoa
1 cup milk
1 to 1 1/2 tsp red paste food color**
2 eggs
Powdered sugar, if desired

Directions 
In medium bowl, beat cream cheese, butter and 3 Tbsp milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended.
Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes.
Sprinkle with powdered sugar.


** Do not use liquid red food coloring in this recipe**

3. RED VELVET HEART SHAPED PANCAKES
(recipe from Food Network Kitchen)

Ingredients
4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 Tbsp whole milk
2 Tbsp confectioners' sugar
2 cups all-purpose flour
1 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
Fine salt
2 large eggs
3/4 cup granulated sugar
1 1/4 cups buttermilk
1/2 cup melted and cooled butter, plus more for griddle
2 tsp red food coloring
1 tsp pure vanilla extract
1 tspapple cider vinegar

Directions
Whisk cream cheese, sour cream, milk, and confectioners' sugar until smooth in medium bowl; set aside. Sift flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt into large bowl.
Beat eggs and granulated sugar in another large bowl until pale yellow; beat in buttermilk, melted butter, food coloring, vanilla, and vinegar. Add egg mixture to flour mixture and fold just until incorporated. Transfer some of batter to squeeze bottle with 1/4-inch opening.
Heat griddle or large nonstick skillet over medium-low heat. Lightly coat hot skillet with melted butter and squeeze some of batter onto it in outline of heart or hearts of desired size. Fill in each outline with more batter; use spatula to spread to edges of heart. Cook each pancake until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until bottom is set and pancake is cooked through, 1 to 2 minutes longer. Repeat with  remaining batter. Drizzle cream cheese mixture and maple syrup on top of pancakes and sprinkle with toasted pecans.

Red Velvet Blueberry Whoopie Pies for Fourth of July!

Photo: US Highbush Blueberry Council

I always say you should check out food sites and associations for creative recipes! This recipe for Red Velvet Blueberry Whoopie Pies from the U.S. Highbush Blueberry Council is perfect for Fourth of July, Labor Day, Memorial Day...or just about any time. And, you can always change it up by using a chocolate cake mix instead of red velvet. The recipe calls for a mix--very easy--but if you're a purist, you can always use your favorite red velvet cake recipe.

RED VELVET BLUEBERRY WHOOPIE PIES

Ingredients 
1 red velvet cake mix (18.25 ounces)
1/4 cup flour
1/2 cup water
1⁄3 cup vegetable oil
3 large eggs
1-1/2 cups marshmallow crème from a jar
1 cup fresh blueberries

Directions
Heat oven to 350°F Line two large baking sheets with parchment paper.
In large bowl combine cake mix, flour, water, oil and eggs With electric mixer, beat at medium speed until smooth, 2-3 minutes.
Scoop batter by rounded tablespoons onto prepared baking sheets, 2 inches apart, to make 24 cookies Bake until puffed, 8-10 minutes.
Let cool 2 minutes on baking sheets. With spatula, remove to wire racks to cool completely.
With small spatula or knife, spread 1-1/2 teaspoons marshmallow crème onto flat side of each cookie.    
Divide blueberries and put near edge of marshmallow creme. (or alternatively add to edges after putting top cookie on.)
Top with remaining cookies to make sandwiches.
Serve immediately or store chilled in an airtight container layered between sheets of waxed paper.