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Yummy Links: From Red Velvet Cheesecake to Cocktails

partysugar — Fri, 05 Dec 2008 06:45:00 -0800

Must make: red velvet cheesecake. - Culinary Concoctions by Peabody
Homemade hot sauce makes a spicy gift. - The Kitchn
Make out of season tomatoes taste better. - Chow
Interested in working in the food industry? Check out Food Jobs, a new career guide. - Serious Eats
Impress your family with an easy to make candy cane cake. - Hostess with the Mostess
This Christmas Bon Appétit's giving us 31 delicious cocktail recipes. - Bon Appétit

Red Velvet Birthday Cake

partysugar — Mon, 09 Apr 2007 10:58:47 -0700

It was my sister's 22nd birthday a little over a week ago and lucky me, I had a reason to make a cake. I asked her to let me know what kind of cake she wanted and was expecting her typical favorite: chocolate with peanut butter. So, I was super surprised and excited to see that she was challenging me with a cake I had never made before: a red velvet cake! I sort of made my own recipe by combining a few and it was an absolute success! The cake was moist and velvety and there was not one slice leftover. Erica, one of my sister's best friends, even asked, "Where did you buy the cake?" which made my night. I didn't have enough food coloring so it ended up being somewhere between pink, red, and brown. To make this cake for your next birthday party, read more

Red Velvet Cake
Modified from Martha Stewart and Bon Appetit magazine

For cake:
3/4 Cup unsalted butter, room temperature, plus more for pans
2 1/2 Cups cake flour, (not self-rising), sifted, plus more for pans
3 Tablespoons unsweetened cocoa powder
1 1/2 Teaspoons baking powder
2 Cups sugar
3 large eggs
1 Teaspoon pure vanilla extract
1/4 Teaspoon salt
2 1-ounce bottles liquid red food coloring
3 Tablespoons lukewarm water
1 Cup buttermilk
1 Teaspoon baking soda
1 Tablespoon white vinegar
For frosting:
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar
3 1/2-pint baskets fresh raspberries
3 1/2-pint baskets fresh blueberries

Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes.
Add eggs, one at a time, beating well after each addition.
Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined.
Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat.
Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
Make frosting: Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere.
Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

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Come Party With Me: Celebration You - Menu (Dessert)

partysugar — Tue, 06 Mar 2007 15:58:31 -0800

I love making a cake as much as I do eating one, and have decided that there is no better way to celebrate myself than to make myself a fancy and scrumptious cake. The cake will be the final extravagant touch to an intimate dinner party I am hosting. I'm celebrating how wonderful I am by making a meal that I will enjoy all by myself. Why? Because I deserve it! I am challenging you to host this party of one with me reader! I've already decided I will start the night with candied walnuts followed by crab cake salad and a goat cheese souffle. No party is complete without a super self-indulgent dessert and I'm going to make a cake I've never made before: Red Velvet Cake! If cream cheese frosting is a favorite of yours check out this recipe, read more

Red Velvet Cake
From My Recipe Source

Cake:
1 stick unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 level tablespoons cocoa
3 bottles red food color
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted cake flour (for best results, sift 3 times before using)
Frosting:
8 ounces cream cheese, room temperature
1/2 cup (1 stick) margarine, room temperature
1 pound confectioners’ sugar, sifted
1 cup finely chopped pecans, optional
1 teaspoon pure vanilla extract

Cake: Preheat the oven to 350°.
Cream together butter and sugar.
Add eggs one at a time, beating well each time.
Mix cocoa and food color until cocoa is dissolved in food color. Then mix with egg, butter, sugar mixture.
Add vanilla extract and mix.
Mix baking soda and buttermilk together.
With the mixer on low speed, add flour and buttermilk mixture alternately, beginning and ending with flour. Mix using 1/3 of flour or milk each time.
Pour into two greased and floured 9-inch pans and bake oven for 25-30 minutes. Let cool and make the frosting.
Frosting: Place cream cheese and margarine in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes.
Add sugar, pecans if using, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
Spread cake layers and outside of cakes with frosting.

Makes 1 cake.

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If you are hosting a celebration you party, what dessert will you spoil yourself with? Tell me about it below. Be sure to check back all this week for the rest of the party plan including at home spa tips.

Taste Test: Cheesecake Factory Cheesecakes

YumSugar — Thu, 08 Oct 2009 07:50:57 -0700

I must admit: I'm not the world's biggest fan of cheesecake, it's always seemed a bit too rich. But I'm obsessed with red velvet cake, and was intrigued when I first heard about red velvet cheesecake. I put it on my list of things to make and before I could get to it, The Cheesecake Factory came out with a version and sent one our way - along with a couple others. Was it the perfect hybrid of Southern red velvet and smooth cheesecake decadence? How was the cheesecake on a whole? Find out when you read more

Photo Gallery: Cheesecake Factory Cheesecakes

YumSugar — Wed, 07 Oct 2009 16:30:01 -0700

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Dark Chocolate and Red Velvet Make a Scrumptious Sandwich

YumSugar — Mon, 15 Jun 2009 16:15:02 -0700

I celebrated the season premiere of True Blood this weekend with a southern classic: red velvet cake. Rather than make a layered cake, I opted to try a cookie variation. Traditionally the cake is iced with a vanilla cream cheese frosting; however, I was in the mood for something more decadent and concocted a dark chocolate cream cheese frosting. In addition to the sinful filling, to add a little crunch I sprinkled each cookie sandwich with roasted hazelnuts. The cookies are simple to make, but take into account that they spread, so avoid overcrowding the baking sheet. Don't feel limited to cream cheese frosting filling; a variety of ice creams would be a delectable Summer treat. I definitely want to make these again to celebrate the Fourth of July - the color is perfect! Whether you make them now or later, you'll need the recipe. Get it when you read more.

Red Velvet Cookies With Dark Chocolate Cream Cheese Frosting and Roasted Hazelnuts
Adapted from Paula Deen

Ingredients

Cookies
1 1/3 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 tablespoons buttermilk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
Dark Chocolate Cream Cheese Frosting
16 ounces cream cheese, at room temperature
2 cups roughly chopped dark chocolate (72% cocoa)
2 squares of baking chocolate
1 cup powdered sugar
1 teaspoon vanilla
1 cup roasted hazelnuts, roughly chopped

Directions

Preheat oven to 375 degrees F.
Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.
Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time.
Then beat in the buttermilk, vinegar, vanilla and red food coloring.
Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.
Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
Make the dark chocolate cream cheese frosting: Melt all of the chocolate in the microwave roughly 2-3 minutes stirring occasionally.
Let chocolate cool. Add cream cheese, vanilla and powdered sugar and beat on medium low until well combined.
Spread frosting evenly on a cookie. Top with hazelnuts and another cookie.

Makes 12-15 cookies.

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Last Chance to Win: The Ultimate Easter Baking Giveaway Ends Today!

partysugar — Wed, 08 Apr 2009 07:50:30 -0700

Looks like the cupcake craze isn't over yet: we were so excited about the overwhelming response to our last giveaway, we decided to offer another lucky reader the chance to win the ultimate baking package. This time, we've partnered with Williams-Sonoma to provide everything you'll need for an Easter baking extravaganza. We're giving away a KitchenAid Artisan Stand Mixer and all of the necessary tools for baking the best cupcakes. Yellow melamine mixing bowls? Check. Yellow silicone spatulas in three sizes? Of course. Yellow apron to ensure that your clothes don't get dirty? Done. If you're not the most sophisticated baker, don't fret; we're including four (chocolate, red velvet, vanilla, and banana) Sprinkles cupcakes mixes and a set of 12 Silicups. To help you channel your inner ace of cakes, we're also giving away beautifully colored decorating sugars.

No prize package is complete without pretty platters; you can place the cakes on vintage bunny band plates or a cupcake stand. Finally, you'll be able to take your baked goods on the go with the ingenious cupcake courier. All of these prizes combine to make a total package worth over $500!

To enter to win this incredible prize, you must log in and take the quiz below. Your eligibility is not based on getting the answers correct; completing the quiz once you are logged in makes you eligible to win. You do, however, need to be a TeamSugar member before taking the quiz. If you're not already a member, register here for an account. One quiz entry per person, all repeat quizzes will be ignored.

The contest is open to US residents only and ends on Wednesday, April 8, at 12:00 noon, PDT. Click here for official rules. Good luck!

Take the quiz

Taste Test: Sprinkles Vanilla Cupcake Mix

partysugar — Mon, 13 Apr 2009 12:50:38 -0700

Last week I got my hands on a container of Sprinkles vanilla cupcake mix ($14). The LA-based bakery boosts a celebrity following and is famous for its rich cupcakes topped with swirled frosting and signature modern dot. Currently, there are six bakeries sprinkled throughout the Western United States, but thanks to Williams-Sonoma, you can experience the sweetness of Sprinkles in the comfort of your kitchen. The mix comes in seven flavors: chocolate, red velvet, vanilla, lemon, pumpkin, chocolate peppermint, and banana. To find out what I thought of the vanilla variation, read more.

First off, the mix is expensive. It only makes 12 cupcakes and that doesn't include the cost of frosting ingredients. The addition of the signature modern dot is fun, but, be warned, when I opened the plastic container the dots shattered on my counter. By themselves, the dots don't taste very good either: they're chalky and bitter with no apparent taste. The recipe is straightforward and easy to follow.

The final cake is extremely dense with a strong vanilla flavor. Essentially, it tastes exactly like what it is - a gourmet cupcake made from a prepackaged mix.

The frosting was my favorite part: it's thick and creamy with a delightful flavor that's not overly sweet or too buttery.

Since I prefer to make baked goods from scratch, Sprinkles boxed mix will not become a staple in my pantry. If you prefer light, fluffy, moist cupcakes, opt for a different flavor or mix altogether. Has anyone else tried Sprinkles boxed cupcake mixes? What did you think of it?

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Our Favorite Cakes of 2007

partysugar — Wed, 19 Dec 2007 12:18:31 -0800

Although we've shared tons of fabulous dessert recipes over the past year, my favorite dessert to make is a cake. Cakes are glamorous, feed a bunch of people, and come in thousands of different varieties. They never go out of style and a piece is delicious at breakfast, lunch, or dinner. I've put together a list of my favorite cake recipes from the past year. Here they are pictured clockwise, starting from the top right:

My dulce de leche cake
Red velvet cake with fresh berries
My I Heart Candy challenge submission: A super-easy Heath bar cake
YumSugar's decadent chocolate cupcakes
Sarahkushner's amazing Halloween-themed Fright Night Cake

How about you? What was your favorite cake?

You've Got Mail!

YumSugar — Sat, 29 Dec 2007 04:17:31 -0800

Whenever I see something I like - such as these root beer float cupcakes - I have a tendency to share it with all of my friends. Well, according to the geeks you guys do the same thing! I had them pull some info for us and we discovered which stories were the most emailed of 2007. Here, from top to bottom, are the top ten emailed stories of 2007. Oh and is anyone else detecting a pastry theme here?

So what do you think? Did you email any of these around?