What’s Baking Red Velvet Round-Up

February was my month to host our What’s Baking blog group. I chose red velvet as the theme because it only seemed fitting with Valentine’s Day.  And, I realized, I haven’t baked anything red velvet and it’s about time I did. I just love the contrast of the bright white cream cheese frosting to the red velvet base- whether it be cake, cookies, brownies or whatever.  And, the chocolate flavor is so mild, even my husband can enjoy it and he did indeed.

Whats Baking Badge

My good friend Eva, of Eva Bakes, made these amazing looking red velvet marble brownies.  I almost made brownies too, but at the last-minute went with cookies instead. These look so crazy delicious that I had to put them to the top of my baking to do list.

Red velvet cheesecake brownies by Eva Bakes

Alison, of Sparks from the Kitchen, made red velvet cookie bars with vanilla bean frosting.  Butter cream frosting is always made better by the addition of real vanilla bean and these look delicious. I have never made the red velvet version, but frosted sugar cookie bars are one of my favorite things to bake. Why?  Because they have the taste of soft frosted sugar cookie with much less work and my family absolutely loves them. My husband has been known to eat most of the pan himself.

Red Velvet Cookie Bars - Sparks from the Kitchen

Nicole, of Seven Ate Nine (can’t help but love this blog name), made Red Velvet Cake Batter Squares.  She had these bars at her rehearsal dinner at The Blue Willow Inn almost 5 years ago and was able to recreate them from the inn’s cookbook. I love how food can bring you back to a day and you can almost relieve that memory as you eat it.  And, I also love that these bars have just 5 ingredients.  I mean really, it can’t get any easier than that!

Red Velvet Cake Batter Squares- Seven Eight Nine

Ange, of The Tiny Tyrant’s Kitchen, made red velvet chocolate chip cookies.  Chocolate chip cookies have always been my favorite dessert to eat. I have never had red velvet chocolate chip cookies before but I’m thinking that should change.  Ange had the same problem I did.  Our red velvet wasn’t as red as we would have liked because of the brown color of the cocoa. But, never mind that because these look delicious.

Red velvet chocolate chip cookies- The Tiny Tyrant's Kitchen

Carrie, from Carrie’s Sweet Life, made a red velvet cake with cream cheese frosting for her grandmother’s birthday. Until now, Carrie had the same problem I do, and that is finding a homemade cake that she likes. I have found homemade cake to be too dense or too dry. This is the cake that changed all that for Carrie… as it was moist, the frosting wasn’t too sweet..in other words perfection.  I’ll have to give it a try. I have been meaning to make a layer cake so I can use the beautiful and incredibly thoughtful engraved cake server set my husband gave me for reaching a million views in November.  Awww…

Red Velvet Cake from Carrie's Sweet life

And, I made soft red velvet sugar cookies with cream cheese frosting.  In this house, we love soft, frosted sugar cookies.  So, I thought a red velvet version would be just perfect. And, I was so right. These cookies were amazing. They were really soft, with a hint of cocoa, and the most delicious cream cheese frosting.  Honestly, there aren’t too many recipes I make more than once because there are just so many I want to try.  But, I see more of these cookies in my future. So delicious and pretty too.

Soft red velvet sugar cookies with crea cheese frosting

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What’s Baking November Round-Up- Oh My, It’s Pie!

I am so excited to be hosting November’s round-up for What’s Baking.   I was trying to think up a theme and decided it would be a good idea to try to incorporate Thanksgiving.  When I think of Thanksgiving, besides spending time with family, the turkey and all the fixings, I can’t help but think of dessert.  And, dessert for Thanksgiving always seems to include pumpkin pie.  But it doesn’t have to be pumpkin, does it?  There are so many different delicious kinds of pie. So, let’s ditch the pumpkin and make pie the theme!

My good friend, Eva of Eva Bakes, recreated the old-fashioned Southern sweet potato pie that was the perfect ending to a real barbecue meal on a recent trip back to her Southern college town.  For this pie to be authentic, a recipe with pumpkin pie spice would just not do.  It was not easy, but Eva found the perfect recipe, without the spice, that allowed the sweetness of the potato to come through.  My husband is crazy about sweet potatoes.  He would totally love this pie!

sweet potato pie

After scoring a bunch of peaches at the farmer’s market this summer, Heather Lynn at Hezzi-D’s Books and Cooks, made and jarred peach jam.  Luckily she had enough fruit to make this delicious peach pie filling too.  Heather Lynn had a mini-Thanksgiving dinner with some friends and all she had to do for dessert was make a pie crust for the sweet, spicy and juicy peach filling she already made.  Now, that’s easy entertaining. Ina would be proud!

peach pie1

Part of what Jenna from Jenna’s Cooking Journey likes about What’s Baking is that she spends a lot of time reading through blogs, looking for the perfect recipe.  She has found some great new blogs this way, including Mel’s Kitchen Cafe. where this blueberry cheesecake pie caught her eye.  Mel’s is one of my favorite blogs, too.  Mmmm…cheesecake with fresh blueberry topping? Sign me up!

blueberry cheesecake pie

Yudith, from Blissfully Delicious, didn’t really like coconut cream pie until she tasted this one that she made special for her mother’s visit.  This pie sounds delicious with a chocolate wafer crust, coconut pudding, sweetened whipped cream and toasted coconut.  And, congratulations to Yudith and her family on a new addition due this May. How exciting!

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Ange, from The Tiny Tyrant’s Kitchen, likes to steer clear of pumpkin pie for the holidays and do something different. This time she decided to give sugar cream pie a try. Although it smelled good while it baked, Ange was disappointed with the consistency and sweetness.  I’m sorry Ange, I have had more than my share of baking disappointments.

Sugar Cream Pie

Joanna, from Kosher Kitchen, decided to make chocolate pecan pie with homemade pie crust.  Although she was nervous at first, thankfully, it was easier than she thought.  The pie was well received at her Thanksgiving dinner.  After eating it, her second cousin declared Joanna’s husband a lucky man.  Her husband couldn’t help but agree, for this pie and a list of many other things. 😀

chocolate pecan pie

Sandra, of She Cooks and Bakes, just had a baby (congratulations) and was hosting Thanksgiving, so she needed a quick and easy dessert.  This peanut butter icebox pie fit the bill.  Peanut butter and chocolate just happens to be my favorite flavor combination.  In fact, I am eating mini peanut butter cups from Trader Joe’s as I type this. They are so good and I am now sad that they are almost gone.  Now, I have to buy more and make this pie!

Peanut butter icebox pie

Cookie Dough Cream Pie, say what?  Carrie from Carrie’s Sweet Life made this pie from The Cookie Dough Lover’s Cookbook, which I own. I have made several recipes from the book and they have all been wonderful. Honestly, I don’t know how I missed this recipe because it looks and sounds delicious.

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Stephanie, at Brownies and Blondies, was talking to her fiancée about his mom’s coconut cream pie recently and decided to make it for What’s Baking.  But, it seemed too summery, so she decided to add cranberries.  And then what the heck, throw in some white chocolate because it goes so well with cranberries.  And that is how this white chocolate coconut cranberry pie was born!

pie

Nicole, from Seven Ate Nine, decided to make Paleo Pie because her husband and his dad are on the Whole 30 Program, which doesn’t allow for anything in a dessert pie. So, she made an egg “crust” and filled it with eggs, sausage, peppers and onions to make a quiche of sorts.  I never think of savory pies, but we love eggs in my house.

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And, I made French silk pie. It has always been a favorite of mine and apparently it is now Jack’s and Sammie’s favorite too. Of course baby Alex loved it, but really that is no feat, he eats everything.  The great thing about this recipe is that you don’t have to worry about raw eggs.  ATK found a way around it and the filling is actually cooked. So now it is safe for small children and it is still delicious.  Really, crazy delicious!

ATK French silk pie pie

Carrie, from Carrie’s Sweet Life, is the December hostess for What’s Baking.  So, at the end of next month, make sure to head over to her blog for a round-up of some delicious peppermint recipes!

November WB collagePM

Beer-Batter Cheese Bread

This month for What’s Baking, the theme quick breads was chosen by Jenna at Jenna’s Cooking Journey.  Sometimes, I have a little trouble with yeast or I don’t have time to wait for my dough to rise.  So, the beauty of quick breads is that they don’t use yeast, there is no rising time and you have homemade bread in under an hour.  Fabulous!  I don’t do a lot of savory baking, since we prefer sweets in my house.  But when I was looking for a quick bread recipe, the beer-batter cheese bread caught my eye.  My husband isn’t a big sweets guy, but he sure loves cheese and beer. 😀   So when I saw this bread, I immediately thought of him and how much he would love it.

To make the batter, you mix together the dry ingredients and with a light hand, mix in the wet ingredients. That’s it.  I am telling you, this batter will be ready before the oven is even preheated. How great is that?  Before baking, the bread is brushed with butter, which I was a bit nervous about thinking it might get too dark, even burn. But, as usual, America’s Test Kitchen knows what they are doing and the butter gave the crust it’s beautiful golden color.  After impatiently waiting the recommended hour for it to cool (okay I only waited a half hour), I cut a slice, put it in the toaster oven and slathered it with butter.  I was surprised how much this tasted like a yeast bread because of the beer.  I love the flecks of gruyere cheese you can see in the crust and on the inside the cheese completely melts into the bread, giving it a wonderful tang.  Beer. Cheese. Bread.  In under an hour.  I mean really, need I say more?  😀

Beer-Batter Cheese Bread

2 1/2 cups (12 1/2 oz) all-purpose flour
4 ounces Gruyere cheese, grated (about 1 cup)
3 tablespoons granulated sugar
4 teaspoons baking powder  preferably aluminum-free
1 teaspoon salt
1/2 teaspoon ground pepper
1 1/4 cups beer    preferably mild-tasting ales, lagers, and pilsners  (dark beers will be too bitter).  I used Coors Light.
4 tablespoons unsalted butter, melted and cooled

1 tablespoon of melted butter to brush on top.

Adjust an oven rack to the middle position. Preheat to 375F. Grease an 8 1/2-by-4 1/2-inch loaf pan. WS goldtouch pans come in this size and they are fabulous.

In a large bowl, combine the flour, cheese, sugar, baking powder, salt and pepper until well mixed.  Stir in the beer and 4 tablespoons melted butter until just combined. Be careful not to overmix or your bread will be tough and dense.

Scrape the really thick batter into the greased loaf pan and smooth the top. Brush lightly with 1 tablespoon of melted butter. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, ~40 to 45 minutes, rotating the pan halfway through baking.

Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack. Cool for 1 hour before serving.

Yield: one 81/2 x 4 1/2 in loaf

Source:  The America’s Test Kitchen Family Baking Book

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