Sunday, December 19, 2010

Red Velvet Swirl Brownies

So a good friend of mine asked me via twitter what I knew about these red velvet swirl brownies... I replied nothing but I will find out soon enough. 

Here goes...They are amazing!



1 tablespoon unsalted butter, for pan

Red Velvet Brownie Layer
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts

Cream Cheese Layer
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract

Special equipment: 8 by 8-inch baking pan


Preheat the oven to 350 degrees F.
Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

Sweet Potato Cake

I made this cake before Thanksgiving as an experiment because we hosted Thanksgiving at our house this year so I didnt want to do the regular pound cake & chocolate cake.  This cake was a success and it was so good it was the first thing that I wrote on the Thanksgiving menu! My family and friends all loved it and  hope you all do too!!! Our God-Daughter who's 2 saw the cake when I was icing it and said "Ria let me taste that cake!" She tasted it and said, "Ummmmm."


Sweet Potato Cake
1/2 c shortening
1 c sugar
1 c packed brown sugar
2 eggs beaten
1 c cooked, peeled & mashed sweet potatoes ( about 2 med. sized potatoes boiled should do)
1/4 tsp ginger
1/4 tsp cinnamon
3 c All Purpose Flour
4 tsp baking powder
1/4 tsp baking soda
1/2 c milk
1 c chopped nuts (This is optional but I used pecans to add to the batter and also some extras for garnish)
1 tsp vanilla

Cream shortening, sugar eggs and sweet potatoes. Sift flour, baking powder, soda, and spices. Alternate dry ingredents and milk to sweet potato mixture. Divide in 3 9in. round pans and bake at 350 for 30 min. (may need less time so keep an eye on the layers to avoid them from baking too long and drying out.)

Cream Cheese Icing was a perfect match for this cake.

Cream Cheese Icing (double this recipe for this cake)

1/2 cup of melted butter
One 8 ounce package of cream cheese, softened
1 teaspoon of vanilla
One 1 pound box of confectioners' sugar

Combine the butter, cream cheese and vanilla, mixing well. Gradually add confectioners' sugar, beating well until smooth. Spread on cooled cake.

Molasses Cookies

Hello all! I know it's been a while since I've last posted but my life has been extrememly hectic! Teaching is rather time consuming and I have very little free time for myself.  I honestly don't even get to cook anymore like I used too.

I made these cookies last night for my school holdiay party and they were a success. Even the leftover dough was a hit with eyesofphases of

Enjoy & Ciao'

Molasses Cookies

3/4 cup Butter
1 cup Granulated sugar
1 Egg
4 Tablespoons Molasses
1 Teaspoon Cinnamon
1 Teaspoon Ginger
2 Cups All-purpose Flour
2 Teaspoons baking soda

Extra Sugar to coat

In a large bowl, cream butter with sugar. Add egg and blend. Add molasses and spices; mix well. Add flour and baking soda and blend. Chill dough at least 2 hours or overnight, covered tightly.

Dough will keep for at least a week, refrigerated.

Preheat oven to 325˚. Shape dough into small balls, roll in sugar and place 2-inches apart on cookie sheet.

Bake for 10-12 minutes. Remove from oven and cool on wire racks.