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February 2010
 Freedom
Appreciate
it - Cherish it - Protect it

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Red Velvet Cupcakes Makes 30 (1 cupcake) servings. Prep Time: 20 minutes Cook Time: 20 minutes
INGREDIENTS 2 1/2 cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 2 cups sugar 4 eggs 1 cup sour cream 1/2 cup milk 1 bottle (1 ounce) McCormick® Red Food Color 2 teaspoons McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting (recipe follows)
DIRECTIONS 1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2.
Beat butter and sugar in large bowl with electric mixer on medium speed
5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix
in sour cream, milk, food color and vanilla. Gradually beat in flour
mixture on low speed until just blended. Do not overbeat. Spoon batter
into 30 paper-lined muffin cups, filling each cup 2/3 full.
3.
Bake 20 minutes or until toothpick inserted into cupcake comes out
clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool
completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting: Beat
1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick)
butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick®
Pure Vanilla Extract in large bowl until light and fluffy. Gradually
beat in 1 box (16 ounces) confectioners' sugar until smooth
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Tender Heart Cookies Makes 3 dozen or 18 (2 cookie) servings. Prep Time: 10 minutes Cook Time: 9 to 10 minutes per batch
INGREDIENTS 1 package (17 1/2 ounces) sugar cookie mix 20 drops McCormick® Red Food Color
DIRECTIONS 1. Prepare sugar cookie mix as directed on package. Add red food color to the dough; stir until color is evenly distributed.
2. Roll out dough on floured surface to about 1/4-inch thickness.
Cut with heart-shaped cookie cutters. Bake as directed on package.
Test Kitchen Tip: For extra credit, drizzle cookies with pink or red Very Valentine Glaze

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Red Velvet Cheesecake Makes 8 servings. Prep Time: 10 minutes Cook Time: 40 minutes Refrigerate: 3 hours
INGREDIENTS 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 1 teaspoon McCormick® Pure Vanilla Extract 2 eggs 2 ounces semi-sweet baking chocolate, melted 1 tablespoon McCormick® Red Food Color
1 prepared chocolate crumb crust (6 ounces) DIRECTIONS 1.
Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large
bowl with electric mixer on medium speed until well blended. Add eggs,
1 at a time, beating on low speed just until blended.
2. Measure 1 cup batter into medium bowl. Stir in melted chocolate
and food color. Pour into crust. Top with remaining (plain) cheesecake
batter.
3. Bake 40 minutes or until center is almost set. Cool completely on wire rack.
4. Refrigerate 3 hours or overnight.
Kitchen Tip: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.
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Cupid's Cupcakes Makes 24 (1 cupcake) servings. Prep Time: 10 minutes Cook Time: 24 minutes
INGREDIENTS 1 package (18 1/4 ounces) white cake mix 1 teaspoon McCormick® Pure Vanilla Extract 14 drops McCormick® Red Food Color
DIRECTIONS 1.
Lightly grease or line 24 muffin cups with paper baking cups. Prepare
cake mix as directed on package, adding vanilla and red food color to
batter.
2. Spoon batter into prepared muffin cups, filling each cup two-thirds full.
3. Bake as directed on package. Cool completely. Frost with Pink Frost Icing or Very Valentine Glaze.
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This is a Mesa
Grill’s best-selling dessert—in Las Vegas and New York. Really, what’s
not to like about a chocolate cake with a molten interior of rich Dulce
de Leche? Make sure you have the Dulce de Leche -- either homemade or
store-bought -- on hand before you start making the cake batter.
RECIPE INGREDIENTS
| For the Cake Batter: |
| 8 tablespoons (1 stick) unsalted butter, plus extra for the molds |
| 1 tablespoon all-purpose flour, plus extra for molds |
| 4 ounce bittersweet chocolate, chopped |
| 2 large eggs |
| 2 large egg yolks |
| 1/4 cup sugar |
| 2 large egg whites |
| 6 tablespoons Dulce de Leche (recipe follows) |
| Vanilla or pecan ice cream, for serving |
| Hot fudge sauce, for serving (optional) |
| For the Dulce de Leche: (makes about 1 cup) |
| 2 cups whole milk |
| 1 cup canned unsweetened coconut milk |
| 2 1/2 tablespoons dark corn syrup |
| 1/4 cup sugar |
| 2 cinnamon sticks, preferably Mexican cinnamon (canela) |
| 1 vanilla bean, split lengthwise and seeds scraped |
| 1/4 teaspoon baking soda |
DIRECTIONS
FOR THE CAKE BATTER:
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Preheat
oven to 425 degrees F. Butter and lightly flour six 4-ounce ramekins or
custard cups. Tap out the excess flour and refrigerate the molds for 15
minutes to set the butter.
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Melt the butter and chocolate in the top of a double boiler over simmering water. Remove from heat and let cool slightly.
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In
the bowl of an electric stand mixer fitted with the paddle attachment,
beat together the whole eggs, yolks, and the sugar on medium-high speed
until light and thick. Add the melted chocolate mixture and beat to
combine. Mix in the 1 tablespoon flour until just combined. Transfer to
a large bowl.
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Wash
and dry the mixing bowl, add the egg whites, and whip on medium speed
until soft peaks form. Fold the whites into the chocolate mixture. Fill
each ramekin halfway with the batter. Place 1 heaping tablespoon of the
dulce de leche in the center and then top with the remaining batter.
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Place the ramekins on a baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
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Run
a small knife around the perimeter of each cake to loosen slightly and
then invert each mold onto a plate to unmold. Serve with ice cream and
hot fudge sauce.
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FOR THE DULCE DE LECHE:
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Combine
the milk, coconut milk, corn syrup, sugar, cinnamon sticks, and vanilla
bean and seeds in a medium saucepan and bring to a boil over
medium-high heat. Dissolve the baking soda in a small bowl with a few
tablespoons of water and whisk into the milk mixture. Cook the mixture,
stirring occasionally, until reduced by half and caramelized, 8-10
minutes.
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Remove
the vanilla bean, transfer the mixture to a bowl, and refrigerate until
firm, about 2 hours. This will keep, tightly covered, in the
refrigerator for up to 1 week.
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Brownies in a Jar Recipe - Classic Cocoa Recipe

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