Red Velvet Treats

Show love to your friends and family by whipping up some red velvet treats for them. The bright red color of red velvet was traditionally made with beet juice and enhanced by the cocoa in the batter. 

Red Velvet Treats

Red Velvet Trifle

Serves 12 to 16
Red Velvet Trifle

Ingredients

1 red velvet cake mix
4 cups cold heavy whipping cream
16 ounces room-temperature cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract

Directions

Prepare the red velvet cake mix according to package instructions. Divide the batter between two greased, floured baking pans that are slightly smaller than the trifle dish. Bake according to package instructions, cool and remove the cakes from the pans. Use a serrated knife or cake cutter to slice the cakes into 1/3-inch-thick rounds. In a large, chilled mixing bowl, whip the heavy cream until stiff peaks form. In a separate mixing bowl, beat the cream cheese. Add 1 ½ cups of the powdered sugar and the vanilla and beat until smooth. Fold in all but 1 ½ cups of the whipped cream. Stir the remaining ½ cup of powdered sugar into the reserved whipped cream. To assemble the trifle, place one slice of cake into the bottom of the trifle dish. Top the cake with a generous layer of the cream cheese mixture, spreading it to the edges of the cake. Add another layer of cake, followed by more of the cream cheese mixture. Alternate layers, finishing with a layer of cake. Top the trifle with the reserved whipped cream. Garnish with crumbs of the red velvet cake. OKL Article End




Red Velvet Cookie Cake

Serves 12
Red Velvet Cookie Cake

Ingredients

For the cookie cake:
½ cup room-temperature butter
2 eggs
1 red velvet cake mix, unprepared
1 cup white chocolate chips

For the frosting:
4 ounces cream cheese
¼ cup butter
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Sprinkles

Directions

Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper. In a medium bowl, beat the butter with an electric mixer. Mix in the eggs and the cake mix and beat until well combined. Stir in the white chocolate chips. (The batter will be thick.) Press the batter into an even layer in the bottom of the springform pan. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cookie cake to cool for 10 minutes. Run a thin knife around the edge of the pan and remove the side of the pan. For the frosting, combine the cream cheese and butter in a medium bowl. Beat with an electric mixer until combined. Slowly beat in the powdered sugar. Add the vanilla and salt and mix. Spoon the icing into a piping bag fitted with a star tip. Once the cookie cake has cooled, pipe a border around the edge of the cookie cake. Decorate with sprinkles. OKL Article End




Red Velvet Waffles

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Yields 4 large waffles
Red Velvet Waffles

Ingredients

2 cups all-purpose flour
2 tablespoons cocoa powder
2 tablespoons sugar
4 tablespoons baking powder
1 ¾ cups milk
½ cup canola oil
2 eggs, beaten
2 tablespoons red velvet emulsion*

Directions

In a medium bowl, whisk together dry ingredients. Stir in wet ingredients. Cook waffles in a preheated waffle iron until golden. *Note: Red velvet emulsion is available in the wedding cake section of supermarkets and craft stores. If not available, substitute 1 tablespoon liquid red food coloring dissolved in 1 tablespoon of vanilla extract. OKL Article End




Red Velvet Truffles

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Yields 2 Dozen
Red Velvet Truffles

Ingredients

10-ounce package red velvet Oreo cookies
6 ounces room-temperature cream cheese
12-ounce package white chocolate chips
2 ounces semisweet chocolate chips, optional

Directions

In a food processor or blender, process the Oreos until they form fine crumbs. Transfer to a medium bowl and stir in the cream cheese until well combined. Form the mixture into ¾-inch balls. Place on a baking tray lined with waxed paper. Freeze for 2 hours. Place the white chocolate chips in a double boiler and melt. Use a fork to dip the frozen Oreo balls into the white chocolate. Transfer to wax paper-lined tray; chill until white chocolate is hardened. If desired, drizzle with melted semisweet chocolate. OKL Article End