I’ve decorated a lot of cakes, it is one of my favorite things to do when I can dedicate the time to them.
These just make my head spin thinking about them! Cake Decorating Holy Sweet! is dedicated to all manner of delicious sugary creations, like a triple berry scone cobbler (which is next on my to-make list), and Cap’n Crunch Boston Cream Pie Cake and Banana Split Cream Pie. She’s an OG to the blog scene and her book is well overdue to spread her message of carby delights. Truth be told I have met some of my BEST friends and most creative, genuine people because of this “blogging thing” and I am so happy that Peabody is one of them. And when I told her I was meeting people from the internet, she was genuinely concerned. I think she was convinced she would get a computer virus from my site or something. ha! I’ve been blogging for a decade, and it took about 6 years before my own mom started to read my blog. Peabody’s reason for writing a cookbook was in tribute to her mom that never understood the “food blog thing”, so she wanted to add cookbook author to her resume to give her mom something to brag about. She’s known the world over (for real!) for her out of this world creations and mashups of fabulous flavors on her website Sweet ReciPEAS!, and this peppermint bark red velvet cake is going to blow your mind and take your holiday spirit to another level! But my cake decorating has been pretty quiet lately – giving me the best excuse to dive in was this Peppermint Bark Red Velvet Cake from my lovely blog friend Peabody Johanson’s new cookbook Holy Sweet! Because my life has been short of that lately? Just kidding, I’ve got 20 pounds of flour tucked away in the pantry. This is unlike a holiday season we have ever seen, and like so many of you, I’m trying to reframe it all for the positive and create new traditions and welcome in the season by any means possible. Allow to cool completely before slicing.This Peppermint Bark Red Velvet Cake is Christmas in cake form! Gorgeous red layers with whipped peppermint frosting make this sublime! Drop spoonfuls over the brownie batter, then use a table knife to swirl into the batter.īake 40-50 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, vanilla, and egg yolk. Combine well, then pour into the prepared baking dish. Stir in the flour, food coloring, baking powder, salt, buttermilk, vanilla, and vinegar. One at a time, add the eggs, whisking well between each addition. Cook 30 seconds at a time until melted, stirring well after each time. Spray with cooking spray.Ĭombine the chocolate and butter in a large, microwave safe bowl. Line a 9x9 inch square baking dish with two pieces of aluminum foil, folding ends over the edges. Red Velvet Brownies with Cream Cheese Swirlīrownies adapted from Southern Living, December 2010Ĭream Cheese Swirl adapted from Cook's Illustrated One Year Ago: Chocolate Peppermint Cupcakes The end result was rich and fudgy like a good brownie, but had the flavors of a good red velvet cake - the best of both worlds if you ask me. I also opted to incorporate a cream cheese swirl rather than using frosting. So I added a bit of buttermilk, as well as some vinegar. To me, the defining characteristic of red velvet cake is buttermilk. I was really excited when I saw this recipe, but upon closer inspection it just looked like a light chocolate brownie with red food coloring. These brownies combine the fudginess of a good brownie with the tang of red velvet cake. Paired with cream cheese frosting, it is now one of my favorite cake flavors. Now, however, I appreciate it much more for what it is - a soft and tender cake with just a hint of chocolate, and a nice tang from the buttermilk (or sour cream). Don't get me wrong - I still ate it - it is cake after all, and I've never been one to turn down cream cheese frosting. I didn't think it was anything special - just chocolate cake with way less chocolate than I prefer. I kind of hate to admit this, but until recently I wasn't really the biggest fan of red velvet cake.
0 kommentar(er)
