Random Baking Day

My cousin and I had a baking day, and this is what we made =D

Red Velvet Cupcake

red velvet cupcakes with cream cheese frosting, garnished with crushed pecans && raspberries

The red velvet bit isn't too red velvety, but the cream cheese frosting is GOOD =D

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Swirl Cheesecake Brownie

regular brownie base, cream cheese top layer swirled in

Something I make every once in awhile, never fails me =] It gives a nice twist to a classic treat!!!

Makes 9

Use semisweet chocolate chips to create these dense, fudgy brownies that are streaked with a cheesecakelike swirl. Stored in an airtight container at room temperature, they will stay moist and flavourful for up to two days. Serve warm or at room temperature.

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, room temperature, plus one more for baking dish

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup semisweet chocolate chips (about 7 ounces)

1 1/4 cup sugar

2 large whole eggs

2 3/4 teaspoons pure vanilla extract

4 ounces cream cheese

2 large egg yolks

1. Preheat oven to 325 degrees Farenheit (F). Lightly butter an 8-by-8-inch glass baking dish, and set aside. Into a medium bowl, sift together flour, salt, and baking soda; set aside.

2. Make chocolate batter: In a large heat-proof bowl set over a pan of simmering water, heat 1/2 cup butter and 1/2 cup chocolate chips until they are melted. Remove from heat, and stir in 1 cup sugar. Add half the flour mixture, and stir to combine. Add the whole eggs and 2 teaspoons vanilla, and stir to combine. Mix in remaining flour mixture until it is well combined. Measure out 1/2 cup batter, and set aside.

3. Make cream-cheese batter: In the bowl of a food processor fitted with the metal blade, combine the cream cheese, remaining 1/4 cup sugar, remaining 2 tablespoons butter, the egg yolks, and remaining3/4 teaspoon vanilla. Process until mixture is smooth and well combined. Transfer to a medium bowl. Stir in remaining 1/2 cup chocolate chips.

4. Pour chocolate batter into the prepared baking dish. Spoon the cream-cheese mixture over the chocolate batter, spreading it in an even layer to the edges with an offset spatula. Top with reserved 1/2 cup chocolate batter. Run a knife through the mixture to swirl, as desired. Bake until golden brown and the centre is set when touched with your finger, 45 to 50 minutes. Transfer baking dish to a wire rack to cool. Cut into squares, and serve.

Milk & White Chocolate Chip Cookies

they puffed up funny because i used crisco instead of butter >< tsk tsk 

Party Cheese Ball 

cream cheese, old cheddar, onion, red peppers, worcestershire sauce, lemon juice, and cayenne pepper rolled into a ball, && covered in crushed pecans

I've first tried this at a friend's Christmas party, SO FREAKING good!!! Pair it up with flatbread or unsalted crackers  =]  It's suppose to be one big ball, but to make it easier to eat, I made it into smaller balls, that way I don't have to slice into it every time I want some. 

"Party Cheese Ball"

prep time: 15 min

total time: 3 hr 15 min

makes: 750 mL (3 cups) or 24 servings, 30 mL (2 tbsp) each

what you need:

2 pkg (250 g each) Philadelphia Brick Cream Cheese, softened

500 mL (2 cups) Cracker Barrel Old Cheddar Cheese (shredded)

15 mL (1 tbsp) finely chopped onions

15 mL (1 tbsp) chopped red peppers (roasted are best)

10 mL (2 tsp) Worcestershire sauce

5 mL (1 tsp) Lemon juice

Dash Cayenne pepper

250 mL ( 1 cup) chopped toasted pecans

make it:

BEAT cream cheese and cheddar in small bowl with mixer until well blended.

ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.

SHAPE into ball; roll in nuts. Serve with your favourite crackers.

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Everything is super easy to make, if you decide to make anything listed above, let me know how it works for you ^^ The brownie and cheese ball recipes were given to me by friend, and the red velvet was from Food Network's Paula Deen. 

THE END!!!