Page 30 - 2-13-15 Friday's Edition

Recipes
Have A Red Velvet Valentine’s Day
...from tonia turner
Sweeten Your Valentine's Day With These Tips:
Women love roses and chocolate, so why not give her an edible bouquet...
Keep your romance soaring with these delectable red velvet cheesecake brownies...
Bundle up together and enjoy a cup of red velvet hot chocolate during these brisk evenings...
Give cupid a little help and ingite your romantic flames with a red velvet martini nitecap...
Red Velvet Truffle Pops
1 lb. semi-sweet baking chocolate, divided
4 oz. (1⁄2 package) cream cheese, softened
1/3 cup confectioners’ sugar
1 tablespoon Red Food Color
1 teaspoon Raspberry Extract
Sprinkles (your choice) Lollipop sticks Styrofoam block
Wax paper
DIRECTIONS: Melt 8 oz. of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, food color and raspberry extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
Shape into 24 (about 3⁄4”) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
Coat only 12 truffles at a time. Melt 4 oz. of the remaining chocolate in small microwavable bowl on medium for 11⁄2 min., stirring after 1 min.
Remove the cake balls from the fridge, just a few at a time. Dip a lollipop stick into the candy coating before inserting it to create the cake pop. Then dip the entire pop into the candy
coating to cover and add your choice of sprinkles. Stand the balls upright in Styrofoam block in a vase to dry.
Marbled Red Velvet Cheesecake Brownies
Red Velvet Layer:
31⁄4 cups flour
21⁄4 cups granulated sugar
3 tablespoons cocoa powder
1 teaspoon salt
1⁄2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
4 tablespoons milk, divided
1 tablespoon vanilla extract
1 tablespoon red food coloring 2 teaspoons white vinegar
Cheesecake Layer:
2-8oz packages cream cheese, softened 3⁄4 cup granulated sugar
2 large eggs
2 teaspoons vanilla
DIRECTIONS: Preheat oven to 350. Spray a
13 x 18 jelly roll pan withBaker's Joy. In a bowl,
whisk together flour, sugar, cocoa powder, salt,
and baking powder. Set aside. In a bowl, whisk
together eggs, vegetable oil, 2 tablespoons milk,
vanilla extract, red food coloring, and white vinegar. Combine the dry and wet ingredients, until completely combined. The batter will be a really thick, almost moldable texture...but don't worry, that's what you want. Remove 3⁄4 cup of the batter and place it in a medium bowl. Whisk in the remaining 2 tablespoons of milk (into the 3⁄4 cup of batter you just took out). Set aside the 3⁄4 cup batter. Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.
Use a mixer to beat the cream cheese and sugar until fluffy, about 2 min. Add eggs and vanilla, beating until combined (no lumps). Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges. Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls. Bake for 30 min., rotating half way
through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting. Use a sized heart cookie cutter to create a perfect ‘Valentine's Day treat!
Red Velvet Hot Chocolate
Hot Chocolate:
4 cups whole milk
1⁄4 cup granulated sugar 10 oz. semi-sweet baking
chocolate, coarsely chopped 2 teaspoons Red Food Color
1 teaspoon Pure Vanilla Extract
Vanilla Whipped Cream:
1⁄2 cup heavy cream
2 tablespoons confectioners’ sugar 1⁄2 teaspoon Pure Vanilla Extract
DIRECTIONS: For the Hot Chocolate: place milk and granulated sugar in medium saucepan. Bring to simmer on medium heat, stirring to dissolve sugar.
Remove from heat. Stir in chocolate with wire whisk until melted. Stir in food color and vanilla. Pour into serving cups. Serve with marshmallows and Vanilla Whipped Cream, if desired.
For the Vanilla Whipped Cream, beat heavy cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form.
1.5 oz. hazelnut liqueur 1 oz. white
crème de cacao
1 oz. vodka
1 oz. cherry liqueur
(try Grand Marnier
Natural Cherry) 1.5 teaspoons
grenadine, optional Garnish: 1 tablespoon
granulated sugar mixed with 1 teaspoon of cocoa powder
Red Velvet Martini
DIRECTIONS: Moisten rim of glass with crème de cacao. Dip into sugar-and-cocoa mixture to coat rim of glass. Set aside.
Fill cocktail shaker with ice. Add remaining ingredients and shake vigorously for about 20-30 seconds. Strain into prepared glass and serve.
PAGE 18-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, FEBRUARY 13, 2015