[February] My Red Velvet Valentine

Feb 4th, 2013 | By | Category: Flavor of the Month
Red Velvet Brownies

Red Velvet Brownies

I have a confession: I’m not a big chocoholic. Now, don’t get me wrong . . . I’ll eat it when offered, but I won’t go out of my way to buy it. My feelings are usually “meh.” But red velvet changes everything. I love, love, love red velvet. Cupcakes, cakes, and even ice cream are all good. My brain knows red velvet is just chocolate colored with red food coloring, but my heart (and my stomach) don’t care.

And with sweet Valentine’s Day in the middle of the month, these recipes by the McCormick spice company allow me some chocolate-y indulgence, hidden in the deliciousness that is red velvet. From Red Velvet Brownie Conversation Hearts, Raspberry Truffles, Hot Chocolate, and Cream Filled Cupcakes, my chocolate quota is deliciously met for February. Red Velvet St. Patrick’s Day? Red Velvet Easter? Yes, please!

Red Velvet Brownie Conversation Hearts

INGREDIENTS

METHOD

1. Prepare brownie mix as directed on package with sour cream, eggs and red food color. Spoon batter in greased 13×9-inch baking pan.

2. Bake and cool and directed on package. Cut out cooled brownie with heart-shaped cookie cutters. Place brownies on wire rack set over baking sheet.

3. For the icing, mix confectioners’ sugar, water and corn syrup in medium saucepan. Cook on medium-low heat until sugar is melted, stirring occasionally. Stir in vanilla. Tint with desired food color. Spoon or pour icing over top and sides of brownies. (If icing becomes too stiff, gently reheat to pouring consistency.) Let stand until icing is set. Use decorating gel to write on brownies. Or melt white chocolate as directed on package. Pour into small resealable plastic bag. Snip off a tiny piece of the corner. Squeeze chocolate through hole in plastic bag to write on brownies.

Note: For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove brownie from pan. Place on cutting board and cut out with cookie cutters.

Easy Pink Frosting: Brownie may frosted with Easy Pink Frosting instead of prepared icing. Stir 6 drops desired McCormick® Assorted Food Color & Egg Dye into 1 container (16 ounces) white frosting until well blended. Add additional drops of food color until desired shade is reached. Spread on cooled brownie. Cut out with heart-shaped cookie cutters.

Makes about 24 servings

 

Red Velvet Truffles

Red Velvet Raspberry Truffles

Prep Time: 25 minutes

Refrigerate Time: 5 hours

INGREDIENTS

METHOD

1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, food color and raspberry extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.

2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.

3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any “bald” spots on truffle, cover with melted chocolate that remains on the fork.) Repeat with remaining 4 ounces chocolate and remaining truffles.

4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.

Note: When dipping the truffles, do so in 2 batches (as directed above in Step 3) as the coldness of the truffles may cause the melted chocolate to harden.

Makes 2 dozen or 12 (2 truffle) servings.

 

Red Velvet Cupcakes

Red Velvet Cream Filled Cupcakes

 INGREDIENTS

METHOD

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

2. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

3. Meanwhile, prepare Red Colored Sugar and Vanilla Cream Cheese Frosting.

4. Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon about 3/4 cup Frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe about 1 teaspoon Frosting into each cupcake. Spread top of cupcakes with remaining Frosting. Sprinkle with Red Colored Sugar.

Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners’ sugar until smooth.

Makes 30 cupcakes

 

 

Red Velvet Hot Cocoa

Red Velvet Hot Chocolate

INGREDIENTS

Vanilla Whipped Cream (optional):

METHOD

1. Place milk and granulated sugar in medium saucepan. Bring to simmer on medium heat, stirring to dissolve sugar.

2. Remove from heat. Stir in chocolate with wire whisk until melted. Stir in food color and vanilla. Pour into serving cups. Serve with marshmallows and Vanilla Whipped Cream, if desired.

3. For the Vanilla Whipped Cream, beat heavy cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form.

Serves 5

 

Red Velvet Pancakes

INGREDIENTS

Cream Cheese Topping (optional):

Spiced Syrup (optional):

METHOD

1. Mix pancake mix, cocoa powder and granulated sugar in large bowl until well blended. Stir in buttermilk, eggs, vanilla and food color just until blended.

2. Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble. Serve pancakes with Cream Cheese Topping or Spiced Syrup, if desired.

3. For the Cream Cheese Topping, mix cream cheese and confectioners’ sugar in small bowl until well blended. Stir in milk, a little at a time, until smooth. Stir in vanilla.

4. For the Spiced Syrup, mix pancake syrup, vanilla and cinnamon or pumpkin pie spice in microwavable bowl or measuring cup. Microwave on high 1 to 2 minutes or until warm, stirring once.

Serves 4

 

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