Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting | Bakewell Junction

Today I’d like to share a Red Velvet Cake with you.  My husband’s co-worker loves Red Velvet Cake and nudged my husband to get me to make one.  I searched the internet and most cake recipes looked about the same except for the ones that used beets to color the cake instead of food coloring but I didn’t see many of those.  Some had a little more of this or that but this one had coffee in the ingredients which I found interesting and so that cinched it.

Red Velvet Cake has a little cocoa in it but it can’t be considered a chocolate cake.  It certainly has a great look to it with the vivid coloring. Now I must confess, I don’t like Red Velvet Cake.  I know that sounds crazy but…if I want chocolate then I really want chocolate and I have so many recipes that are really chocolatey to turn to, many that I’ve shared with you.  Plus I don’t like the idea of so much food coloring in a cake.  I use food coloring in cookies and frosting but it just bothers me to put it in a cake, especially so much of it.

How do I know that this cake is good?  Well, the frosting is so good you could sit there with a bowl of it and eat it until it’s gone.  My husband and all his co-workers deemed it fantastic.  One co-worker ate a quarter of the cake for two days in a row – that’s half the cake!  The cake coloring makes a great impression too.  As a baker, I liked that the cake baked to an even height and I didn’t have to cut the top to even it out before frosting.

Enjoy!

Red Velvet Cake

Yield:  12 servings                  Cook Time:  40 minutes

Batter:

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 2 cups sugar
• 1 cup oil (I used olive oil)
• 2 large eggs
• 1 cup buttermilk
• 2 teaspoons of vanilla extract
• 1 – 2 ounces red liquid food coloring (I used about 1 1/2 ounces)
• 1 teaspoon white distilled vinegar
• 1/2 cup prepared hot coffee

Frosting:

• 1/2 cup (1 stick) butter, room temperature
• 8 ounces (1 package) cream cheese, room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

Step 1:  For the batter:  Combine flour, baking soda, baking powder, cocoa powder and salt in a medium bowl.  In a large mixing bowl, beat together sugar and oil.  Add eggs, buttermilk, vanilla and food coloring and beat until combined.  Be careful with the batter, as the added food coloring will stain.  Add coffee and vinegar and mix until combined.

Step 2:  Add dry ingredients to wet ingredients in small batches.  Mix until combined after each addition.  The batter will be pretty thin but this is okay.  Pour an even amount of batter into two 9 inch cake pans that have been sprayed with cooking spray and coated with flour.

Step 3:  Adjust the oven rack to the middle of the oven and preheat oven to 325 degrees.  Place the pans on the middle rack and bake for 30 to 40 minutes.  Check the cakes with a toothpick; when it comes out clean, the cake is done.  I believe my oven runs a little cool, so I checked the cakes at 30 minutes and they were nowhere near ready so I rotated them and put the right one on the left and vice versa.  I checked them again at 35 and 40 minutes.  One cake was done at 40 minutes and the other needed another 2 minutes (this one must have had a smidgen more batter).

Step 4:  Let the cakes cool 15 to 20 minutes.  Remove the cakes from the pans and let them cool completely on cooling racks.

Step 5:  For the frosting:  While the cakes cool, add butter and cream cheese to a large mixing bowl.  Beat 4 to 5 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).

Step 6:  Assembly:  Place the completely cooled bottom layer of the cake on a serving plate.  Frost the top of the cake with a spatula.  Carefully place the completely cooled top layer of the cake on top of the frosted layer.  Frost the top of the cake and then frost the sides.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Cake recipe from Divas Can Cook, The Best Red Velvet Cake recipe.
Frosting recipe from guest author Garrett McCord on Simply Recipes, Red Velvet Cupcakes with Cream Cheese Frosting recipe.

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Fresh Cherry Quick Bread #TwelveLoaves July

Fresh Cherry Quick Bread | Bakewell Junction

This month’s TwelveLoaves linky party theme is stone fruit.  I don’t usually bake with stone fruit but cherries are one of my favorite summer fruits and I needed a something easy to make for my brother-in-law who won’t eat ice cream.  This recipe was the alternative for those who wouldn’t eat Fried Ice Cream.

As it turns out this quick bread was moist, sweet and delicious with lots of cherries – a half pound.  My brother-in-law who said he didn’t usually eat cake after his second and third piece.  I’d say that it was a hit.  Try some plain or with whipped cream.

Fresh Cherry Quick Bread | Bakewell Junction

What’s your favorite stone fruit?

Enjoy!

Fresh Cherry Quick Bread

Yield:  1 loaf                  Cook Time:  55 minutes

• 1/2 cup (1 stick) butter, softened
• 3/4 cup sugar
• 2 eggs, beaten
• 1 tablespoon vanilla extract
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 cup (1/2 pound) fresh sweet cherries, pitted (I weighed the cherries because the size and shape makes a huge difference)

Directions:

Step 1:  Spray a 9 by 5 inch loaf pan with cooking spray.  Beat butter and sugar for 3 to 4 minutes until light and fluffy.  Mix in the eggs and vanilla extract.  In a medium bowl, whisk together the flour, salt and baking powder.  Reserve 2 tablespoons of the flour mixture and mix into the cherries.  This will help to the cherries from all settling to the bottom.

Step 2:  Mix the flour mixture into butter mixture.  Spoon about 1/4 of the mixture into the bottom of the prepared pan.  Fold the cherries into the remaining batter.  Spoon the batter in the pan.  Bake in a preheated 350 degree oven for 45 to 55 minutes.  When done, a toothpick inserted in the center will come out clean.

Step 3:  Cool the loaf in the pan about 10 minutes.  Depan the loaf and cool completely on a rack.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from King Arthur Flour, Fresh Cherry Quick Bread recipe.

#TwelveLoaves July: Bake any bread, yeast or quick bread, loaf or individual. This #TwelveLoaves July 2013 all about baking with stone fruits! We are excited to have Renee of Magnolia Days and Paula from Vintage Kitchen Notes   hosting this month’s event!

Share your favorite stone fruit bread recipe:  quick or yeast!  Think luscious quick loaves, sinful scones, delightful Danishes.  Any bread recipe you’d like to bake with stone fruits, share it with us!  Let’s get baking!

You must see what our very talented #TwelveLoaves bakers have created July!

• Apricot Bread from Cake Duchess
• Peach & Apricot Honey Bread from Try Anything Once Culinary
• Peach Muffins from Ma Che Ti Sei Mangiato
• Peach Challah from Vintage Kitchen Notes
• Cherry Muffins from Magnolia Days
• Apricot Braided Loaf from Karen’s Kitchen Stories
• Cinnamon Peach Monkey Bread from Hip Foodie Mom
• Peach Oat Quick Bread from A Baker’s House
• Peach Cinnamon Rolls from That Skinny Chick Can Bake
• Nectarine Raspberry Bread from A Handful of Everything

Want to join the #TwelveLoaves group?  It’s easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this July 2013, and posted on your blog by July 31, 2013.

You are next… Click here to enter

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
April: Berries
May: Open theme
June:  Summer Buns

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Chocolate Chip Cookie Sundae #Chocolateparty

Individual Chocolate Chip Ice Cream Sundae | Bakewell Junction

I planned to share a different recipe today but I thought this one would be more fitting given the hot weather we’ll be getting this week in the New York City area.

My husband had been requesting that I make a Chocolate Chip Cookie Sundae similar to a dessert at a local steakhouse chain.  I used my favorite Chocolate Chip recipe that is adapted from that fake Nieman Marcus recipe that I think everyone received via e-mail.  The recipe makes a delicious cookie and I’ve made them a few different ways.

8 Inch Chocolate Chip Ice Cream Sundae | Bakewell Junction

The first photo shows a individual Chocolate Chip Sundae that’s about the size of cupcake.  The next photo shows a Chocolate Chip Sundae large enough to share with three or four people.  I wasn’t watching this one, so it got a little overdone and I prefer the cookie to be gooey and almost raw which is how the individual ones turned out – yum.  The next photo shows a chocolate chip cookie sandwich.

Chocolate Chip Ice Cream Sandwich | Bakewell Junction

With this recipe I made one 8 inch cookie sundae to share, six individual cookie sundaes and twenty chocolate chip cookies to make into ice cream cookie sandwiches or eat as is.

Which version would you prefer?

Enjoy!

Fake Neiman Marcus Chocolate Chip Cookies

Yield:  45 – 55 Cookies                  Cook Time:  10 minutes

Dough:

• 4 ounces chocolate bar (I used Hershey’s)
• 1 cup room temperature butter (2 sticks)
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups flour
• 2 1/4 cups old fashioned oatmeal
• 2 cups semi-sweet chocolate chips (I used Ghirardelli’s)

Graham Cracker Crust

• 18 squares of Graham Crackers
• 5 tablespoons butter, melted

Topping:

• vanilla ice cream (I used Breyers)
• Hershey’s Chocolate Syrup for drizzling (I used the one in the can)
• Chocolate sprinkles or colored sprinkles

Directions:

Step 1:  For the cookies:  Grate the chocolate bar and set aside.  Grind the oatmeal to a fine powder in a blender, food processor or mini chopper.  Since I only have a mini chopper, I grind this in two batches.  This isn’t mandatory but to make sure the oatmeal is ground finely enough, I put the oatmeal through a sieve and whatever is left gets ground again.  I repeat this process until my mini chopper can’t grind it anymore.  At the end if there’s a small amount that can’t be ground finely enough, I discard it.  In a large bowl, combine the ground oatmeal, flour, salt, baking powder and baking soda and set aside.

Step 2:  With an electric mixer beat the butter and sugars together for about 4 to 5 minutes until the mixture is fluffy.  Beat the eggs and vanilla into the butter mixture.  Add in the flour mixture using a spatula or wooden spoon until incorporated.  Mix in the chocolate chips and grated chocolate bar.  Optionally chill dough for several hours to overnight.  This helps the flavors meld.  Try not to eat too much of the dough, you’ll want to try it baked in all these ways.

Step 3:  For the 8 inch cast iron cookie sundae:  Grind the graham crackers finely in blender, food processor or mini chopper.  In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.  Lightly press half the graham cracker mixture into an 8 inch cast iron frying pan.  Add about 10 chocolate chip cookie dough portions (1 1/2 to 2 inch dough balls) on top of the graham cracker crumbs.  Carefully spread the cookie dough evenly across the cracker crumbs.  Bake in a preheated 375 degree oven for 20 to 30 minutes until the cookie is puffed up and the edges turn golden.  Cool 5 to 10 minutes, place three scoops of vanilla ice cream on the center of the cookie.  Drizzle the entire cookie with Hershey’s syrup and chocolate sprinkles.  Serve immediately.

Step 4.  For the individual sundaes:  Line a six portion cupcake pan with paper cupcake liners.  Lightly press 1/6th of the remaining graham cracker mixture into each of the lined cupcake wells.  Add about 1 1/2 to 2 chocolate chip cookie dough portions (1 1/2 to 2 inch dough balls) on top of the graham cracker crumbs in each cupcake well.  Carefully spread the cookie dough evenly across the cracker crumbs.  Bake in a preheated 375 degree oven for 13 to 15 minutes until the cookie is puffed up and the edges turn golden.  Cool 5 to 10 minutes (when the cookies cool there will be a dip in the middle – perfect for ice cream), place a scoop of vanilla ice cream on the center of the cookie.  Drizzle the entire cookie with Hershey’s syrup and chocolate sprinkles (or colored sprinkles if you prefer).  Serve immediately.

Step 5:  For chocolate chip cookies:  Roll the dough into 1 1/2 to 2 inch balls and place them on a parchment lined cookie sheet about 1 1/2 to 2 inches apart and then flatten them a bit.  Bake in a preheated 375 degree oven for 10 minutes until the cookies are puffed up and the edges are beginning to turn golden.  Repeat with the remaining dough.  Cool 10 minutes before removing from the parchment or they will fall apart.  Cool completely on a rack.

Step 6:  For the chocolate chip cookie sandwiches:  With the cooled cookies, place a scoop of vanilla ice cream on the bottom of one cookie and then press another cookie on top with the bottom facing the middle.  The ice cream will go to the edges of the cookies and roll the edges in a bowl of chocolate sprinkles (or colored sprinkles if you prefer).  If not eating immediately, wrap in plastic wrap and store in the freezer.

Storing:  Store plain cookies in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from the fake Neiman Marcus Cookie recipe e-mail that’s been all over the internet.

This month’s Chocolate Party features ice cream (along with chocolate). If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

Add your link to the Chocolate Ice Cream Party.

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Fried Ice Cream

Fried Ice Cream | Bakewell Junction

I had my in-laws over this weekend and my niece wanted fried ice cream for dessert, so that’s what I made.  This recipe is a culmination of a long search for a recipe that reminded me of the dessert my husband and I used to get at a Mexican Restaurant many years ago.  The restaurant has long since closed but they had the best Fried Ice Cream I’ve ever had.  We haven’t found anything like it in any other restaurant.  Some restaurants include coconut which neither my husband or I like.  Others don’t completely encase the ice cream in the crust.

This recipe is the closest I’ve ever come to the Fried Ice Cream we used to get at the restaurant that closed.  One of my brothers-in-law agrees that this recipe is really close to what we remember at the restaurant.  I’ve been making this recipe for several years now and many friends and family are fans of it.

Hope you enjoyed your Fourth of July!  I’d love to hear what you did on the Fourth – leave a comment to let me know.  Thanks.

Enjoy!

Fried Ice Cream

Yield:  5 ice cream balls                  Cook Time:  30 – 35 seconds

Ice Cream Balls:

• 1 1/2 quart container french vanilla ice cream (I used Breyer’s)
• 2 1/2 to 3 cups Frosted Flakes cereal
• 1 teaspoon ground cinnamon
• 2 eggs, beaten
• oil for deep frying

Whipped Cream (optional):

• 8 ounces heavy whipping cream
• 3 to 4 packets of Splenda or sugar equivalent

Garnish:

• Honey for drizzling
• Ground Cinnamon for sprinkling (optional)

Directions:

Step 1:  For the ice cream balls:  Form 5 ice cream balls that are about 2 1/2 to 3 inch in diameter.  I generally do this near the sink so when my hands get too cold, I run them under hot water.  There will be ice cream left over which is great for snacking.  Place ice cream balls in a large bowl lined with wax paper and place in the freezer to harden.  Depending on temperature, freeze 30 minutes to 1 1/2 hours.

Step 2:  In the interim, crush the Frosted Flakes using a food processor or mini chopper.  If you need to, you can crush them in batches.  There will be some finely chopped pieces, as well as, some larger pieces.  Mix the cinnamon into the flakes.  Sift the flakes through a sieve into a medium bowl so the finely chopped pieces are in one bowl and transfer the larger pieces to another bowl.

Step 3:  To coat the ice cream:  After the ice cream balls have hardened, dip an ice cream ball in the beaten eggs and turn until fully coated.  Roll the egg coated ice cream ball in the finely chopped Frosted Flakes.  Repeat with the remaining four ice cream balls.  Place the ice cream back on the wax paper lined bowl.  Freeze the ice cream balls again for 30 minutes to 1 1/2 hours.

Step 4:  After the ice cream balls have hardened again, dip an ice cream ball in the beaten eggs and turn until fully coated.  Roll the egg coated ice cream ball in the remaining larger chopped Frosted Flakes.  Repeat with the remaining four ice cream balls.  Place the ice cream back on the wax paper lined bowl.  Freeze the ice cream balls again for at least 3 to 4 hours.  Transfer the ice cream balls to a freezer bag and continue freezing for up to several weeks until ready to serve.

Step 5:  For the whipped cream:  Place heavy cream in a small deep bowl or the container you’ll use to whip the cream.  Add in the sweetener.  Whisk the mixture until it thickens to the consistency of whipped cream.  This only takes 1 to 2 minutes when I used the whisk attachment of my stick blender.  You can use the whisk attachment of your mixer.

Step 6:  To serve:  Use a small sauce pan that’s deep enough to hold enough oil to cover one ice cream ball plus at least 1 1/2 inches of space at the top so it doesn’t boil over.  Add the oil to the sauce pan and carefully heat oil to 350 degrees.  Use a slotted spoon to carefully lower one ice cream ball into the oil (I generally dip the spoon into the oil first so the ice cream ball doesn’t stick).  Fry for 30 – 35 seconds or a count of 30 – 35.  Remove the fried ice cream ball from the oil and place it in a dessert dish.  Top with whipped cream.  Drizzle with honey to taste and optionally sprinkle sparingly with cinnamon.  Repeat with the remaining ice cream balls.

Enjoy!!!

Recipe adapted from Recipe Cottage, Fried Ice Cream 02 recipe.

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