#myvirtualrecipebook

[northhomecroft]

Red Velvet Cake & Cream Cheese Frosting

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 (or, 1 cup regular milk, with 3 tablespoons of white distilled vinegar added - let sit for 5 minutes before using) 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar  1 1/2 teaspoons vanilla extract

Preheat the oven to 350F degrees. 

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 (2) 8 or 9 inch cake pans OR cupcake tins. For cupcake tins, fill until about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cake with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:

1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar 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. Use piping tip or uneven spatula to frost cake/cupcakes. 

[northhomecroft]

Jumbo Cinnamon Rolls & Cream Cheese Frosting

Dough:

1/2 cup warm water 2 packets active dry yeast 2 tablespoons sugar 1 (3.5 ounce) package instant vanilla pudding 2 cups milk 1 stick unsalted butter, melted 2 large eggs, beaten 1 teaspoon salt 8 cups all-purpose flour 

Filling:

2 sticks unsalted butter, melted 2 cups brown sugar 2 tablespoons cinnamon

Directions:   In a small bowl, combine water, yeast and sugar. Stir well until dissolved. Set aside.   In a separate large bowl, mix pudding and milk with a wire whisk. Add in 1 stick of melted butter, eggs and salt. Mix well then add in the yeast mixture. Gradually add in the flour, 1 cup at a time, and knead until smooth.   Place in another large bowl that has been well-greased. Cover bowl with plastic wrap or clean, damp towel and let rise in a warm place until double in size. Punch down and let rise again.   Roll dough out on a very large floured surface. Dough should roll out to a long rectangle, about 34 x 21 inches in size. Take the 2 sticks of melted butter and spread over entire surface, using a pastry brush (or I use my clean hands!).   In a small bowl, mix brown sugar and cinnamon. Sprinkle over top of the buttered dough. Thoroughly rub into dough/butter. Starting on the long end, roll up like a jelly roll. Maintain how taught the dough is - this is important for a consistent cinnamon roll.    Using a serrated knife, measure dough every 2 inches and slice. If need be, take each roll into the palm of your hand and gently pack the roll to keep it from coming apart during baking.   Place each roll into a buttered baking pan and allow to rise again in a warm place for about 20 minutes. I like to use a cake pan - to encourage lift without crusty/hard edges, because the rolls will bake against each other, creating a soft texture all around.  Bake in preheated oven at 350° for 20 minutes or until golden brown. Remove from oven and frost with cream cheese frosting (recipe below) while still warm.

Cream Cheese Frosting  Ingredients: 1 (8 ounce) brick of cream cheese, softened to room temperature 1 stick unsalted butter, softened to room temperature 1 1/2 teaspoons vanilla extract 3 cups powdered sugar 2-4 tablespoons milk Directions:   With an electric mixer, beat cream cheese, butter and vanilla until creamy. Slowly add in powdered sugar, 1 cup at a time. Mix well. After all of the powdered sugar has been mixed in, add the milk, 1 tablespoon at a time to thin out. Blend on low until smooth. Spread on warm cinnamon rolls.