Bloody Red Velvet Cake

Cake Ingredients:

• 2 3/4 cups sifted AP flour
• 1/4 cup cocoa powder, sifted 
• 1 tsp baking soda
• 3/4 tsp sea salt
• 2 cups sugar
• 1 1/2 sticks or 3/4 cup unsalted butter, room temp
• 1/3 cup veg oil
• 3 eggs
• 2 egg yolks
• 1 oz red food coloring
• 1 1/3 cups buttermilk
• 1 tbsp vanilla extract
• 1 1/2 tsp vinegar

Cream Cheese Filling:

• 8 oz cream cheese, room temp
• 1 stick or 1/2 cup unsalted butter, room temp
• 2 tsp vanilla extract
• 3-4 cups powdered sugar

Click here for vanilla buttercream

  ( It's enough to frost the outside of two cakes.  You can halve the recipe.)

Red Ganache:

• 12 oz red candy melts
• 1/3 cup heavy cream
• red food coloring

Directions:

1. Grease and flour 3 9" round cake pans lined with parchment paper.  Preheat oven to 350°.  
2. Add sifted flour, baking soda and salt to a bowl.  Sift in cocoa powder and whisk until all combined.
3. Beat sugar and butter in mixer until fluffy.  Add eggs one at a time.  Next add egg yolks and vegetable oil and mix until just combined.  Add in food coloring.
4. Add vanilla extract and vinegar to the buttermilk and whisk together.
5. Add 1/3 of flour mixture to wet ingredients.  Add 1/2 of buttermilk into wet ingredients.  Scrape sides of bowl.
6. Continue adding 1/3 of flour mixture and the rest of buttermilk.  Scrape sides of bowl.
7. Add the last bit of flour mixture and mix until combined.
8. Divide evenly between cake pans and bake for 26-30 minutes or until toothpick comes out clean.  Cool in pans for 10 minutes, then remove onto cooling racks to cool completely.  
9. While cakes are cooling, beat cream cheese and butter together until smooth and creamy.  Add vanilla and powdered sugar.  Beat until creamy.
10. Assemble cakes and frost the outside.
11. To make ganache: Chop candy melts and add to a clean bowl.  Heat heavy cream and red food coloring on stove until hot.  Add to candy melts and stir until melted.  Pour in a squeeze bottle and decorate your bloody cake!

  

Eat and enjoy!
       

7-up Citrus Cake

This buttery citrus cake is a perfect compliment to the end of a rich meal.  It's dense but the lemon and lime helps to balance the cake out.  

Cake Ingredients:

• 3 sticks butter, room temp
• 3 cups sugar
• 5 eggs, room temp
• 2 tbsp lemon juice
• 2 tbsp lime juice *
• 2 tsp vanilla extract
• 1 cup 7-up
• 3 cups AP flour
• zest from 1 lemon and 1 lime

Glaze Ingredients:

• 2 cups powdered sugar
• 1Tbsp lemon OR lime juice
• 2 Tbsp 7-up

 Directions:

1. Preheat oven to 325° F.  Grease and flour a bundt pan REALLY WELL.  
2. In your mixer, beat butter and sugar until creamy.
3. Incorporate eggs one at a time until completely blended.
4. Add vanilla, citrus juice and zest.  Blend until combined.
5. Alternate flour and 7-up to the mixture, beginning and ending with flour.
6. Pour batter into bundt pan and bake for approx. 65 minutes.  Do the toothpick taste before removing from oven.
7. Allow to cool for 20 minutes then invert onto plate and cool completely.
8. Wisk together glaze ingredients and drizzle onto cake.  Let harden before slicing.

Get yourself a slice and enjoy!

* click here to get the most out of your limes.  

  

Oatmel Raisin Cookies

This recipe is basically the one on the canister of oatmeal only tweaked a little.  It also happens to be my personal favorite way to eat oatmeal.... Just kidding!

 

 

Ingredients:

• 1 cup unsalted butter (2 sticks) room temp
•  3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs, room temp
• 2 tsp vanilla
• 1 tbsp molasses
• 1 1/2 cups AP flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 sea salt
• 3 cups oats (I like quick oats)
• 1 cup raisins

 

Directions:

1. Preheat oven to 350°.  Beat butter and both sugars together until creamy and smooth.
2. In a separate bowl combine flour, baking soda, cinnamon and salt; whisk well and set aside.
3. Add eggs, vanilla and molasses to butter mixture; beat well.  
4. Add flour mixture to wet ingredients; mix well.
5. Add raisins and oats; mix well.  The mixture will be thick.
6. Drop tablespoons of dough onto ungreased cookie sheet.
7. Bake for 8-10 minutes or until golden brown.  Cool in pan for one minute.  Move to wire rack to cool completely.  
8. Eat and enjoy.

Make approx 3 dozens cookies