{Recipe} Red Velvet Cookie with White Chocolate Chunks

Okay, okay… our love affair with Red Velvet continues!  This time a Red Velvet cake mix is transformed into an amazing cookie.  The nice thing about these cookies are how simple they are to make!!

Red Velvet Cookies with White Chocolate Chunks

• 1 box of Red Velvet Cake Mix
• 1 cup of All-Purpose Flour
• 2 sticks of softened butter
• 1 egg
• 2 cups of White Chocolate Chunks

Preheat oven to 350 degrees. In a mixing bowl, add butter and mix until soft and fluffy.  Slowly add cake mix and flour. Once combined, add egg and mix completely.  Add white chocolate chunks, and mix for a minute or so until well combined.  Form dough into one inch balls, and place into the oven for 8-10 minutes. {Yields about 24 small cookies.}

Enjoy! I’m telling ya, these babies are to die for!!!  The combination of the red velvet and the white chocolate is aaaamazing!

{Recipe} Red Velvet Trifle

Okay, we know that everyone loves Red Velvet Cake, and who cannot resist a Trifle?  Add them together and you have a truly decadent dessert!

Red Velvet Cake

• ½ c. shortening
• 1 ½  c. sugar
• 2 eggs
• 2 Tbsp. cocoa
• 2 oz. red food coloring
• 1 tsp. salt
• 2 ½ c. cake flour
• 1 c. buttermilk
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1 Tbsp. vinegar

Cream together shortening and sugar. Add eggs one at a time and cream. In a small bowl, mix cocoa, food coloring, and salt. Add to creamed mixture. Sift flour and set aside. Mix vanilla with buttermilk and set aside. Dissolve baking soda in vinegar, then fold into buttermilk. Add flour and buttermilk alternately to the creamed mixture.

Bake at 350 degrees for 45 minutes in a Bundt pan, 25-30 minutes in a 9x13 glass pan.

Cool completely and frost.

Icing

• 5 Tbsp. flour
• ½ c. milk
• 1 c. butter
• 1 tsp. vanilla
• 1 c. powdered sugar

Heat in a saucepan over low heat, milk and flour. (DO NOT BOIL) When just below boiling, remove from heat and add other ingredients until smooth. Drizzle over cooled cake.

*For those of you who may not want to take the time to make a cake from scratch or those who tend not to have buttermilk on hand, there’s always the “box” cake option, even in the Red Velvet flavor. The true treasure in this recipe is the butter icing. My husband is such a fan, he insists on a double batch of frosting so there will be plenty of extra to drizzle on after the pieces are served.

Red Velvet Trifle Directions:

Follow cake and icing directions thoroughly. Allow both to cool completely. You may refrigerate them overnight if desired. Cube the cake into bite size pieces. Layer the cake and icing in a clear glass or jar. Top with whipped cream and chocolate shavings.

The whipped cream may also be topped with cake crumbs, or layer chocolate shavings in with the icing just for fun. Try white chocolate, fruit, maybe chocolate mousse.  I’d love to hear what other creative variations of this recipe you come up with.   

Add a little bobble at the bottom of the glass to class up the dessert even more!  I’ll have a tutorial how to make this bobble in the next couple of weeks.  They are super easy!!

Happy baking, and even happier tasting!

{Recipe} Red Velvet Pancakes with Buttermilk Syrup

Serve up a romantic breakfast-in-bed for your Valentine with these decadent pancakes.  Simply beautiful, and yet more pleasing to the taste-buds than even the eyes.  I know my sweetheart revels in any opportunity to feel just so pampered. How fun it is to celebrate the month of love through the delights of sweet treats.   

Red Velvet Pancakes

• 1 1/2 C. Buttermilk
• 4  Eggs
• 4 Tbsp. Butter, melted
• 1 tsp. Vanilla
• 2 Tbsp. Red Food Coloring
• 2 C. Flour
• 2 Tbsp. Cocoa
• 1/3 cup Sugar
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Salt

Mix together dry ingredients and set aside. Melt butter in separate bowl, then add buttermilk, eggs, vanilla, and food coloring. Blend well. Pour in dry mixture and beat until smooth.

Pour ½ cup worth of the whipped batter on a greased skillet. Pan fry on medium heat until browned. Flip over and brown again. Top with desired toppings and serve warm.

{To make a heart shaped pancake (optional) place a heart shaped cookie cutter on the skillet, and pour batter into the cookie cutter. Remove form before flipping.}

*Optional toppings include syrup, butter, whipping cream, and shaved chocolate.

Buttermilk Syrup

• 1 C Butter
• 1 C Buttermilk
• 2 C Sugar
• 2 Tbsp. Vanilla
• 1 tsp. Baking Soda

Bring the first three ingredients to a boil and boil for one minute, stirring constantly.  Remove from heat and add vanilla and baking soda.  Stir and Serve.