Red Velvet Cake Balls

This is my Red Velvet Cake recipe and Cream Cheese Frosting made into a cake ball.

Red Velvet Cake
Makes 2 - 8" cake rounds

2 1/2 cups flour
1 /2 tsp salt
1 tsp baking soda
1 TBS cocoa
1 1/2 cup sugar
1 1/4 cup vegetable oil
 2 eggs
2 oz (2 bottles) red food coloring
1 cup buttermilk
1 tsp vanilla

prep pans by using vegetable shortening and flour (I make a mix of flour and cocoa) on the pans (grease the pan then sprinkle the flour to coat the pan)
Heat oven to 325 degrees.

Sift the flour, salt, baking soda, and cocoa together in a medium bowl
 Cream sugar and oil together in a large mixing bowl (takes 3 - 5 minutes)
When the mixture is well creamed add in the eggs one at a time. Mix well.
Slowly add in the food color and vanilla.
Alternately add in the flour mixture and the buttermilk. Begin add end with the buttermilk.
Mix well.
Pour into the prepped pans.
Bake for 28 - 30 minutes.
They also make great cupcakes. Or to make the cake balls pour into a prepped 9 x 13 pan. Bake for 30 minutes.

Cream Cheese Walnut Frosting

8 oz cream cheese, softened
1/2 cup butter, softened
 1 # ( 4 cups) powder sugar
 1 tsp vanilla
1/2 cup  - 1 cup chopped walnuts (optional) You can also use pecans

Cream the cream cheese and butter. Add the vanilla and powder sugar. Mix well.
Fold in the nuts.


* To make the cake balls. Crumble the cooled red velvet cake. Add the cream cheese frosting. Refrigerate the mixture for several hours. Scoop by the tablespoon full onto a pan. Refrigerate for another hour or two.  Melt white candy coating. Dip each the cake balls into the white chocolate. Let set or refrigerate until set.

Enjoy!!

**Pumpkin Pie Spice Mix

I forgot to add to my Pumpkin Whoopie Pie post the Pumpkin Pie Spice Recipe.
I prefer it to store bought varieties
Here it is!!
1 TBS Cinnamon
1 1/2 tsp Ground ginger
1/2 tsp allspice
1/4 tsp cloves
1/2 tsp nutmeg

Combine and store in an air tight container.

Enjoy!!!

A great tool for baking

I have one tool that I love. It is my cookie scoop. It makes life so much easier. You can get them anywhere. I think I got mine at Target or maybe I received it as a gift? I can't remember. But I LOVE LOVE LOVE it!!

So you can see what I am talking about here is a link Cookie Scoop  (I am not endorsing or recommending this brand or style - it is just what I have and use. So I guess I am endorsing it!)

Enjoy!

Pumpkin Whoopie Pies

I make these starting in October. They are great with or without the filling. They also freeze well. If you are going to freeze them. Lay them on a flat cookie sheet, freeze then package with parchment or wax paper between the layers.

Pumpkin Whoopie Pies
from Family Fun magazine November 2005

Ingredients:
Cookies:
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 tsp vanilla extract
1 (15 oz) can pumpkin
3 cups flour (can use all purpose or whole wheat, or a combo of both)
1 Tbs pumpkin pie spice **
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Filling/Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla extract
2 - 3 cups confectioner's sugar

Heat oven to 350 degrees
In separate bowl combine flour, pumpkin spice, baking powder, baking soda and salt.
Beat eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth.
Stir in pumpkin.
Add the dry ingredients to the wet mixture a half cup at a time, blend well after each addition. (Note: I use my stand mixer, add the flour mixture in a bit at a time)
Drop by heaping tablespoon onto a baking sheet. (Make sure you use parchment or sprayed baking sheet. The recipe says ungreased but trust me - use something on the baking sheet. The recipe also says to flatten them, but this is not necesary. They flatten on their own.)
Bake for 10 -12 minutes and transfer to cooling rack. Cool completely before filling. (this is a good time to freeze them if you are going to do so. Do not freeze them with the filling, they will get soggy)
To make the filling:
Beat the cream cheese, butter, and vanilla extract in a bowl until light and fluffy.
Mix in the confectioner's sugar a little bit (1/2 cup) at a time until the frosting is spreadable. You can also add a teaspoon or 2 of milk if it is too thick.
To assemble:
Turn one cookie on it's top and spread a generous amount of frosting on each one. Top with another cookie.  Keep refrigerated since you are using the cream cheese frosting. Cover well and they will be good for up to a week.
I usually get about 40 cookies. The recipe says 10 - 14. They must have used BIG tablespoons!!

These are super easy and great for kids to make.

Enjoy!

Christmas Eve Deliveries

They are all delivered!!!! 30 varities - DONE.  Now time to finish posting all the recipes!
Yes - we are already working and adjusting the list for 2012.

From our families to yours - have a Merry Christmas and Happy New Year..

Enjoy!

Caramel Filled Brownies

I made 3 batches of these. I also used a cheater - I did not make the brownies from scratch. I know, it is awful but I was trying to save a little time.

Caramel Filled Brownies

1  - 1 1/2 cups pecans - I use chopped pecans
for the Brownies:
12 oz bittersweet chocolate or chopped up chocolate
2 sticks unsalted butter
1 1/2 cups sugar
4 eggs
1 TBS vanilla extract
1 1/4 cups flours
1/2 tsp salt
Or use a box of brownie mix ;-)

1 (14 oz) bag of caramels
1/3 cup heavy cream
1 cup semi-sweet chocolate chips (more if you like)

350 degree oven. Place pecans on a cookie sheet and toast for 7 -9 minutes. Let cool and chop.

for Brownies:
13 x 9 pan - line with parchment paper and spray with pan release spray. At this point you can use the box of brownie mix. Follow the directions and put half the batter in the pan and bake for 20 minutes.

Or make them from scratch - recipe follows.

Place chocolate and butter in microwave safe bowl and microwave on high for 1 minute. Stir and repeat until smooth. Let cool for 5 minutes. While the chocolate cools, in a separate bowl beat the sugar and eggs on high speed of an electric mixer for 3 minutes. Beat in vanilla. Stir in cooled chocolate mixture into sugar/egg mixture. Add a small amount of chocolate at a time or you will cook your eggs. Gradually add the flour and salt. Pour half of the batter into the lined pan and bake for 20 minutes.

Cool brownies for 20 minutes. Prepare filling.

Put the bag of caramels  along with 1/3 cup of heavy cream in a micro safe bowl. Microwave for 1 minute. Stir. Put back in microwave for 1 minute. Stir until smooth. Place over the brownies. Spread 1/2 the pecans over the caramel.

Put the remaining brownie mixture over the caramel and pecans. Scatter chocolate chips and the remaining pecans over the brownie mixture.  Bake for an additional 20 minutes or so. Until the brownies look dry.

Cool. You may want to refrigerate the brownies in order to make cutting easier. These are thick and rich.

Enjoy!

For my Keefer Girls

I am an only child and my cousin Kelly means the world to me. She has 2 of the most beautiful and perfect girls  - Kerrington is 3 and Quinn just turned 1.  I just love love love them!!!
So in their Christmas box I am making them a batch of this Gingerbread Play-dough I found on Sweet Sugar Belle's blog.

I put mine in a quart canning jar with gingerbread cookie cutters attached.

Gingerbread Play-dough via Sweet Sugar Belle

Ingredients:
1 cup all purpose flour
1/2 cup salt
2 tsp cream of tartar
1 TBS ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
2 TBS vegetable oil
1 cup water
1 tsp orange extract (optional)

Instructions:
In a medium saucepan whisk together dry ingredients. Next mix in the water, oil, and orange extract and stir until a thick batter is formed.  Cook the mixture over low/ medium heat until a thick dough forms. Turn out onto parchment paper and knead until smooth. Makes about 2 cups of dough.

Enjoy!