Red Velvet Cake

 

Ingredients

For the Cake

• 12 tablespoons unsalted butter, room temp
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 oz red liquid food color (not gel)
• 2 tbsp cocoa powder, unsweetened
• 1 tsp salt
• 1 tsp vanilla extract
• 1 cup buttermilk, well shaken
• 2 1/4 cups flour
• 1 tbsp white vinegar
• 1 1/4 tsp baking soda

For the Icing

• 12 oz cream cheese, room temp
• 12 tbsp unsalted butter, room temp
• 24 oz powdered sugar
• 1 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350 F. Grease and combine 8 inch cake pans; set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing just until the yolk disappears.
3. In a small bowl whisk together the red food coloring, cocoa, salt and vanilla until well blended. Add the cocoa mixture to the creamed butter and sugar mixture. Blend on a medium-low until combined, scraping the bowl as needed.
4. Add 1/3 of the buttermilk and blend on low until well incorporated. Next add 1/3 of the flour and mix on low. Repeat until all the buttermilk and flour are mixed well.
5. In a small cup stir together the vinegar and baking soda, until completely dissolved. Using a rubber spatula, gently fold the vinegar mixture into the cake batter.
6. Divide the batter evenly into the prepared cake pans.
7. Bake for about 18-20 minutes

Prepare the Icing

1. Combine the cream cheese and butter and beat until blended. Add the sugar and beat until fluffy. And the vanilla and mix on low until smooth and creamy.
2. Assemble the cake and add the buttercream between each layer.
3. Have fun and decorate the cake.

Baked Southwest Eggrolls

 

Ingredients

• 1 cup of black beans, drained and rinsed
• 1 cup corn, drained
• 10oz diced chicken breast
• 2 tbsp of diced green chilis
• 1/2 block of cream cheese, softened (4oz)
• 2 tbsp taco seasoning
• 3/4 cup of shredded cheese, mexican blend
• wonton wrappers or small flour tortillas

Instructions

1. Preheat oven to 375 F.
2. Combine all the ingredients in a large mixing bowl. Stir together until completely mixed.
3. Add a couple of scoops of the chicken mixture to the center of the wrapper. Fold the wrapper up like a burrito.
4. Bake at 375F for 15-20 minutes or until the outside edges are crispy and golden brown.

Oreo Cake

 

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, room temperature
• 3 egg whites
• 1 tsp vanilla extract
• 1/2 cup sour cream, room temp
• 1/2 cup whole milk, room temp
• 1 cup chopped oreos

For the Buttercream

• 1 1/2 cup butter, room temp
• 5 cups confectioners sugar
• 1 1/3 cups, crushed oreos
• 1/4 cup heavy cream
• pinch salt

For the Ganache

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream, heated

Instructions

For the Cake

1. Butter and flour cake pans. Preheat oven to 340 F. 
2. In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy.
3. Sift the dry ingredients together in a large bowl.
4. Beat the dry ingredients into the butter until well incorporated, scrape the bowl if needed.
5. Beat the wet ingredients together in a medium bowl.
6. Add the wet to the butter mixture and mix until just combined. Fold in the crushed oreos at the very end and mix until just combined.
7. Divide the mixture evenly into the cake pans.
8. Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.

For the Buttercream

1. Beat the butter until light and fluffy. Add the confectioners sugar and cream and mix.
2. Reserve about a cup of the buttercream for the edges of the cake.
3. Mix in the crushed oreos into the large batch of buttercream. 

For the Ganache

1. Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency. 

For the Assembly

1. Oreo buttercream goes between each layer as well as a swirl of chocolate. Don't go overboard with the ganache as it will overpower the other flavors.
2. Coat outside with buttercream and smooth.
3. Pour the ganache on top and allow to drip.
4. Get creative and decorate the cake.

Turkey & Rosemary Scones

 

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/3 cup light brown sugar
• 1 stick (4 ounces) unsalted butter, cold and cut into tiny pieces
• 1 egg, room temperature
• 3/4 cup plus 2 tbsp whole milk
• 4 ounces parmesan cheese, shredded
• 4 ounces turkey, diced
• 1/4 cup fresh rosemary, chopped

Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, set aside.
2. In a large bowl add the flour, salt, baking powder, baking soda, and brown sugar. Mix well to combine.
3. Cut the butter into small cubes then quickly work it into the mixture (using your hands) until it resembles a coarse meal, set aside.
4. In a small bowl whisk together the egg and milk. 
5. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
6. Add the parmesan cheese, turkey, and rosemary and gently fold them into the dough with a spatula. 
7. Pour the dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
8. With a brush add milk to the top of the scones. Add extra cheese and turkey to the top of each one.
9. Bake for 18-20 minutes or until the tops are lightly golden brown.
10. Cool for 5 minutes on the tray, then serve warm.