Okay - I found it! Here is the recipe for Red Velvet Love.
Red Velvet Layer:
1 2/3 c. flour
1 c. + 2 T. sugar
4 1/2 tsp. cocoa powder
1/2 tsp. salt
1/4 tsp. baking powder
2 small eggs
1/2 c. oil
2 T. milk, divided
3 tsp. vanilla
3 tsp. red food coloring
1 tsp. white vinegar
1 (8 oz.) pkg. cream cheese, softened
1/3 c. + 2 T. sugar
1 tsp. vanilla
In a large bowl, whisk flour, sugar, cocoa powder, salt and baking
powder. In a separate bowl, mix eggs, oil, 1 tablespoon milk,
vanilla, food coloring and vinegar. Combine the dry and wet
ingredients, until completely combined. Remove 1/2 cup of the
batter and place it in a small bowl. Whisk in the remaining 1
tablespoons of milk. Pour the remaining batter into a greased 9x13
baking dish. Using a spatula, smooth out the batter to reach all
In a medium bowl, place cream cheese and sugar. Beat with an
electric mixer until fluffy, about 2 minutes. Add egg and vanilla,
beating until combined and smooth. Pour the cream cheese mixture on
top of the red velvet layer and smooth mixture till it reaches all
the edges. Drop spoonfuls of the remaining red velvet batter (that
you mixed with milk) onto the top of the cheesecake layer. Drag the
tip of a knife through the red velvet and the cheesecake layers to
Bake at 350 degrees for 30 minutes or just until the center is set
and no longer jiggles. Let cool completely on a wire rack before
cutting. Use a medium sized heart cookie cutter to create the
perfect Valentine's Day treat!
Tips: These brownies were a bit of
work, but the result was so cute it made it all worth it! I put
parchment paper down in the baking dish which made it easier to
bring the brownies out and use the cookie cutter once it was
I can see these also being made for other holidays with different
food coloring. (True, that would technically not be red velvet but
the taste would be the same.) Green with a shamrock cookie cutter
for St. Patrick's day, pink with an Easter egg cookie cutter for
Easter, blue and red with a star cookie cutter for 4th of July, the
possibilities are endless.
If you do use the heart cookie cutter, you will obviously have
some scrap pieces leftover. If you can keep your kids or husband
from eating them right away, check out the recipe for the Red Velvet Cheesecake Milkshake!
This version is from Recipes for MOMs website.
I'm in red velvet love! Marbled Red Velvet Cream Cheese Brownie
love, that is.
Amazing baker mom Stephanie brought these beauties to practice
last night. I've begged her to share the recipe with us. Watch for
it - I'll get it out of her yet!
Okay, I Found it! Check out the Marbled Red Velvet
Cream Cheese Brownie recipe here.
My kids are busy baking and decorating Christmas cookies
together. This is the first time that they've done it and I'm so
proud of them. They are 12 and 9 years. Together we'll make goody
plates for friends and family. Tonight we'll deliver them and visit
some wonderful people.
Happy Holidays to you and your family!
Click here for some great Holiday Cookie and Homemade Candy
I was on the black hole of time called pinterist and
found this amazing recipe for fun holiday pretzel treats. Adorable
and delicious - with three simple ingredients. Kisses, round
pretzels and m&m's. I'm so excited to try it with the kids.
She calls them pretzel snacks. Her
friends call them Reindeer Noses. Check out the step-by-step
instructions and photos at the House on the Hilltop blog.
I love learning new ideas and recipes
that are not only delicious, but fun to do with the kids. Just when
you think you know everything, someone surprises you! Please share
some of your favorite treats with us too. Add your items with a
link in the comments section below and we'll be sure to share them
with our readers.
Muffin tin meals prove that good things come in small
packages. Six different items are served in a muffin tin
providing manageable portions and a ton of fun. It is a great way
to encourage kids to try new foods, and also helps mom or dad
ensure the meal provided is balanced. You can make these for any
meal or snack of the day, and there are endless resources and ideas
online for different combinations. Muffin tin meals were made
widely popular by the Muffin Tin MOM (www.muffintinmom
.com), who posts a new
muffin tin meal idea every Monday on her blog.
Prepare them for summer lunches on the back patio, dinner on
the go, or participate in the Muffin Tin Mom's "Muffin tin Monday"
by posting a photo of your own creation. If you find yourself in a
rut over what to serve your child, or need help encouraging your
child to eat different kinds of food, give muffin tin meals a try.
Here are some muffin tin meals I've made recently for my
1. Skim milk 2. Potato-Chip Frittatas* 3.
Chocolate chip cookie 4. Apple sauce 5. Edamame
6. Carrot sticks
1. Skim milk 2. Broccoli cheddar biscuit muffins*
3. Mango 4. Celery and peanut butter 5. Tortilla
scoop with bean and corn salad* 6. Fruit Leather
1. Chocolate soy milk 2. Strawberries 3.
Cucumbers 4. Colby Jack cheese cubes 5. Pita
triangles 6. Garlic and artichoke hummus
1. Vanilla soy milk 2. Blackberries 3.
Butterscotch cookie 4. Broccoli 5. Roasted red pepper
tomato soup 6. Grilled cheese sticks
Source: Cookie magazine, February 2009
1 ½ T. milk
Salt and pepper
1 T. olive oil
1 leek, sliced (about ½ cup)
½ onion, sliced (about ½ cup)
1 carrot shredded (about ½ cup)
4 T. shredded cheese (such as cheddar or smoked
Preheat oven to 325 degrees. Whisk together the eggs, milk,
salt and pepper; set aside. Heat the leek and onion with a pinch of
salt Cook until tender, about five minutes. Add the carrot; cook
for one minute more. Remove from heat. Grease silicon muffin cups.
Divide the cheese among the cups, then the vegetables. Pour in the
egg mixture until each cup is three-quarters full. Add a few
potato chips to each. Bake until cooked through, 12 to 15
Broccoli cheddar biscuit
1 package ready to bake biscuits
2 cups broccoli florets (blanched + chopped)
1/2 cup shredded cheddar cheese
Preheat the oven to 400 degrees. Grease silicon muffin cups
with cooking spray. Using one biscuit at a time, place a biscuit
into a muffin cup and then press down to "dig a hole" in the
middle. Plant your broccoli by dividing it evenly among all the
biscuit cups. Sprinkle cheddar on top of each biscuit and bake
for 10 to 12 minutes or until the biscuits are turning golden
brown. Serve warm.
Bean and corn dip
1 can shoe peg corn
1 can white beans
1-2 tomatoes chopped
1 bunch of green onions chopped
1/2 bunch of cilantro chopped
2 avocados diced
1/4 cup red wine vinegar
1/4 cup olive oil
2 tsp. minced garlic
2 tsp. cumin
salt & pepper
Combine all ingredients and serve with tortilla scoop
1. Place the chopped mango and pineapple juice
in a blender container or food processor bowl. Cover and blend or
process until smooth. Cover and refrigerate the pureed mixture.
2. Meanwhile, in a large glass bowl, pour
boiling water over the tea bags and mint sprigs. Cover and let
steep 5 minutes. Remove and discard the tea bags and mint sprigs.
Cool, covered, for 1 hour. Chill for 2 hours.
3. Transfer the chilled tea to a 2-quart
pitcher; add the pureed mango mixture and sugar. Stir until the
sugar is dissolved.
4. To serve, pour the tea mixture into
ice-filled glasses. Garnish each glass with an additional mango
slice and a pineapple star. Makes 6 (8-ounce) servings.
Asparagus is a nutrient-rich spring vegetable high in folic
acid. It is loaded with things every member of your family needs,
like potassium, fiber, vitamin B6, vitamin A and vitamin C.
Add more asparagus to your meals this spring by using these
delicious recipes. Click here for recipes from the April/May issue of
Inspired by Baja Fresh's pineapple
salsa, we made these Pineapple & Bean enchiladas tonight - they
were delicious! We even heard "it's better than pizza!" The kids
loved it, which is very rare for a new recipe.
Prep Time: 30
Total Time: 1 1/4
These cupcakes are awesome! They are a little
heavier like banana or zucchini bread...and if you are a
marshmallow fan like me...you will just close your eyes and savor
every bite. I found the recipe at www.cooking.com .
Shredded apple replaces some of the oil and keeps
the cake moist in these cinnamon-spiked cupcakes. There is
a lot of fluffy marshmallow frosting to mound on top. Be sure
to frost them right after you make the frosting-it stiffens as it
stands and becomes more difficult to spread.
You can make these a day ahead and leave them unfrosted in an
airtight container at room temperature for up to 1 day. Then
frost them before you eat them!
Makes 12 (1/2-cup) muffin cups
FINALLY! We have red tomatoes! For a while, I was doubting
whether or not we'd be able to use any of the hundreds of tomatoes
we have....they've been green forever, and it seemed like more just
kept growing without any turning. But alas, they have started to
turn. We actually went out and picked enough last night to make
some Herbed Tomatoes with dinner. This is my grandmother's recipe
and it is so yummy:
Memere's Herbed Tomatoes
6 Ripe tomatoes, peeled and sliced (I do not peel mine, just
1/4 tsp. pepper
1 tsp. salt
1/2 tsp. dried thyme
1/4 cup snipped parsley
1/4 cup snipped chives
2/3 cup vegetable oil
1/4 cup vinegar
Place tomatoes in bowl, sprinkle seasoning and herbs. Combine
oil & vinegar, pour over. Cover and chill for 3 hours, spooning
dressing over a few times. Enjoy!
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