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Red Velvet for Two

Red Velvet Cupcakes for Two

February 1, 2013 33 Comments

Red Velvet Cupcakes for Two %The Baker Chick

Even though many people (me included,) have a love/hate relationship with Valentine’s Day, I can’t resist the over-load of sugary sweets. I mean any holiday that values chocolates,truffles and cute desserts is a reason for a dessert-girl to celebrate right? (Not to mention lots of pink, hearts and flowers!) In fact, I think it’s the perfect opportunity to whip out all my red-velvet skills for a holiday that has been rubbing red and pink on our faces since New Years. Right?

Red Velvet Cupcakes for Two %The Baker Chick

In my constant search for recipes that can be scaled down for small batches, I’ve created what I consider a perfect dessert for you and your loved one/roommate/mom. Because really- who needs a dozen red velvet cupcakes for dessert when you’re cooking a romantic meal for two? (Ok who am I kidding, I could eat both of these in one sitting…but at least I’m attempting at learning portion control.) I’m extra proud of this recipe because for the first time I developed the whole thing up myself. With lots of help from recipe testers (including Tracey, Lauren, Krissy and Samantha,) I’ve finally worked the kinks out and created what I consider a really delicious, well-portioned treat. The little cakes have a perfect touch of cocoa, are sweet without being over-poweringly so, and the tangy cream cheese frosting is (literally) the icing on the cake! Red Velvet Cupcakes for Two %The Baker Chick

Filed Under: Cupcakes, Recipes, Valentine's Day Tagged With: ,

Pink Velvet Cupcakes

Pink Velvet Cupcakes

October 19, 2012 16 Comments

Pink Velvet Cupcakes %The Baker Chick

Yes those are indeed some pink cupcakes. In case you haven’t noticed, it’s breast cancer awareness month and everywhere people are sporting pretty pink to honor and recognize breast cancer. When even my Green Bay Packers start wearing hot pink in their uniform, I know its time to jump on board. Luckily, Erin and Cassie set up a week of pink and cancer-fighting recipes to spread the word on the blog-land. I was happy to be a part of it. Since breast cancer affects 1-8 women, chances are most of us have been impacted at one point in our lives.

Pink Velvet Cupcakes %The Baker Chick

I wanted to make something pink and pretty that would bring a smile to anyone’s face. These pink girly cake-lets are just the thing. How could you not be happy biting into something so delicously colorful? I brought these to some lady friends earlier this week and they were just delighted. I’m telling you- pink and sparkly is the way to go.

What is pink velvet anyway? Well- here’s a secret. I’m pretty sure it’s just vanilla cake that has pink food coloring in it. I don’t care though. There is something about a pink cake that just tastes a bit differently….or at least I’m convinced it does. :) Also, it doesn’t hurt that this is an amazing cake recipe to begin with. It is light and fluffy without being too sweet. That’s easily taken care of with a nice dollop of fluffy buttercream. (Or another frosting of your choice.)

Pink Velvet Cupcakes %The Baker Chick

Filed Under: Cupcakes, Recipes, Valentine's Day Tagged With:

Chocolate Peanut Butter Heart Brownies- The Baker Chick

Peanut Butter Frosted Blondies with Brownie Hearts

February 8, 2012 23 Comments

Peanut Butter Frosted Blondies with Brownie Hearts %The Baker Chick

Sometimes an amazing recipe happens because of a huge disaster. You know- I have a brilliant idea, I start to whip it up, and then an hour later I’m almost in tears because nothing turned out quite right. Sometimes I end up throwing in the towel and weeping over burnt cookies (or whatever.) But other times, like with these babies, I reach into my baker’s bag of tricks and come up with something that is actually even better.

Peanut Butter Frosted Blondies with Brownie Hearts %The Baker Chick

My goal was to make something like these. A pan of blondies, a pan of brownies- hearts cut out and swapped and just like that- a cute and festive V-day treat. In my case though, things didn’t work out so well. The blondies were perfect, but the brownies were thinner and a cut-out swap situation wouldn’t work. So, I whipped up some quick peanut butter frosting, slathered it on, and nestled in a little reject brownie heart. When I took a bite and got the whole brown sugar-under-peanut butter-under fudge thing happening in my mouth- I knew this was a recipe worth sharing.

Peanut Butter Frosted Blondies with Brownie Hearts %The Baker Chick

The crackly fudgy brownies were cut into cute heart shapes before being stuck on top of the creamy frosting. I used the thinner outer layer of the brownies, so the inside could be used for something else. (though I’m pretty sure you can find use for a bowl of brownie scraps.) Also- if your brownies are too thick to perch on top of the frosting, just slice it in half to make it a little thinner. (And then you get to eat the bottoms!)

Peanut Butter Frosted Blondies with Brownie Hearts %The Baker Chick

See- not all V-day treats need to be pink and red. (though I like those too.) I can promise these will make your sweetheart love lots!

Print
Peanut Butter Frosted Blondies with Brownie Hearts

Yield: 16 blondies

Ingredients

  • Blondies:
  • 1/2 cup of butter, melted
  • 1 cup of tightly packed dark brown sugar
  • 1 egg
  • 1 teaspoon of vanilla
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon of baking soda
  • Pinch of salt
  • 1 cup of all-purpose flour
  • Brownies:
  • 3 ounces dark chocolate, coarsely chopped
  • 1 stick unsalted butter
  • 3/4 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2/3 cup all-purpose flour
  • Peanut Butter Frosting:
  • 1/4 cup butter (half stick)
  • 1/4 cup peanut butter
  • 1 cup powdered sugar
  • 1/2 tsp. vanilla
  • 1 teaspoon of milk

Instructions

    For the Blondies:
  1. Preheat oven to 350°F. Line two 8×8-inch square baking pans with foil, with ends of foil extending over opposite sides of pan. Repeat with second piece of foil in opposite direction. Spray foil with cooking spray.
  2. Whisk together the melted butter and sugar in a bowl.
  3. Add the egg and vanilla extract and whisk.
  4. Add the flour, baking soda, baking powder, and salt, mix it all together (don't over mix though)
  5. Pour into one of the prepared pans and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool.
    6. For the Brownies:
  6. Melt chocolate and butter together in the microwave in 30 second bursts, stirring between each until it is 90% melted; remove from heat and stir the mixture until it is smooth. Whisk in sugar. Whisk in eggs, one at a time, then vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan and bake for 25 to 30 minutes.
    7. For the Frosting:
  7. Cream the butter and peanut butter together using an electric mixer on medium high speed until light and fluffy. add the powdered sugar and mix until thick and well combined. add the vanilla and milk and mix on high speed until creamy and fluffy.
    8. To Assemble:
  8. Remove blondies from pan using foil tabs. Spread the frosting on evenly and cut into 16 squares.
  9. Using a small heart-shaped cookie cutter, cut out hearts from the brownies, slicing in half to thin out if neccesary. Place one on each blondie. Store in an airtight container for 3-4 days.
http://www.the-baker-chick.com/2012/02/08/peanut-butter-frosted-blondies-with-brownie-hearts/

Brownie Recipe adapted from Smitten Kitchen

Filed Under: Bars, Blondies, Brownies, Recipes, Valentine's Day Tagged With: ,

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies

January 27, 2012 22 Comments

Soft Frosted Sugar Cookies %The Baker Chick

When something has been as popular in blogland as these cookies, you know they must be something special. How could they not be something special really? I mean you have a soft and pillowy sugar cookie with a creamy buttercream…sounds like a confectionary jackpot to me.  Especially when you were/are as obsessed with the version of these cookies that you can find in the bakery section of most grocery stores. I have fond memories of scarfing down several of these while perusing the grocery store aisles in college. (Am I the only one who always digs into what’s in my cart before getting to the checkout?)

This really is a truly wonderful recipe.  The use of sour cream in the batter makes the cookies puffy and fluffy but not too sweet. The hint of buttercream makes each bite perfectly smooth and well balanced. The frosting and sprinkles can be adapted for just about any holiday or season and I guarantee they’ll please any crowd you serve them to. Since Valentine’s Day is just around the corner I decorated them with some festive hearts, but I can’t wait to adapt them for every occasion. They’re just so good.

Soft Frosted Sugar Cookies %The Baker Chick

Also- I didn’t realize there were actually two different versions of the this recipe going around. I look forward to trying out the other one next time!

Print
Soft Frosted Sugar Cookies

Yield: 5-6 dozen cookies

Ingredients

  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups sour cream
  • for the frosting:
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • Pinch of salt
  • 6 tablespoons heavy cream

Instructions

  1. In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.
  2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes.
  3. Scrape down the sides of the bowl with a rubber spatula as needed.
  4. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
  5. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Chill in the refrigerator overnight or at least two hours until firm.
  6. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
  7. Using a small cookie scoop, portion the dough into 1 1/2 inch balls. press them down with your fingers until they are about 1/4 inch thick, even and smooth. (The original recipe has you roll/cut these out, but I had no patience for that. Instead I scooped and flattened/smoothed them with my fingers. Either is fine!)
  8. Place them evenly on a cookie sheet and bake for 7 minutes or until pale golden. Don't over bake!
    9. For the Frosting:
  9. In a large bowl cream together the butter and vanilla with an electric mixer.
  10. Slowly beat in the powdered sugar and the pinch of salt.
  11. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy.
  12. If desired, add food coloring and beat until combined.
  13. Once cookies have cooled, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
http://www.the-baker-chick.com/2012/01/27/soft-frosted-sugar-cookies/

(Recipe adapted from  Brown Eyed Baker via Authentic Suburban Gourmet)

Filed Under: Cookies, Recipes, Valentine's Day

Red Velvet Sweetheart Cupcakes- The Baker Chick

Red Velvet “Sweetheart” Cupcakes

January 23, 2012 25 Comments

Red Velvet Sweetheart Cupcakes %The Baker Chick

From the moment I saw this adorable cut-out idea I knew it would be the perfect creative decor for a Valentine’s Day treat. Though I love piping a mound of frosting onto the tops of my cupcakes, this was too precious not to try. Paired with a winning Red-Velvet recipe, this may be one of the easiest ways to make a festive and impressive cupcake. It’s really as simple as slicing the top off of the cupcake, finding a cute mini cookie cutter and cutting a shape out of the top. Fill it with some delicious frosting and the end result is a festive and delicious treat.

Red Velvet Sweetheart Cupcakes %The Baker Chick

Red Velvet Sweetheart Cupcakes- The Baker Chick

I’ve only actually made Red Velvet once before, and it was one of my first blog posts ever. Those cupcakes turned out fine, but I’ve been waiting to try again until I found the perfect recipe. You see I am picky about red velvet, (I actually had a project a few years back where I attempted to try all the red velvet cupcakes in NYC trying to find the best,) so finding a great one was no easy task. This recipe actually fulfills all my red velvet requirements! 1- The right amount of chocolate taste. Not overpowering, but definitely there. 2- A color that looks deep, chocolate red and not bright candy apple red. 3- Fluffy, Airy Texture. I loved these and so did the friends that ate them!

Red Velvet Sweetheart Cupcakes %The Baker Chick

Creating the cut-out look is super easy. I took some pictures of the process to make it clear.
1- Using a serrated knife, slice the top of the cupcake off.

2- With a heart-shaped cutter, make a cut-out in the top of the cupcake.

3. Pipe or spread a layer of frosting on the top

4. Replace the top! (And make a heart “sandwich” if you’d like!)

5. (not pictured) Give these to people you like and watch as they grow to like you more!
Red Velvet Sweetheart Cupcakes %The Baker Chick

Filed Under: Cupcakes, Valentine's Day Tagged With: ,