Red Velvet Cupcakes

Ingredients
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour,
cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs,
one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food
color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and
whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add
mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway
through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire
racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room
temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting.
Cook's Note
Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the
liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.

Easy White Icing
Ingredients
1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) confectioners' sugar
1 to 2 tablespoons milk (optional)
Directions
1. In a mixing bowl, cream butter until smooth.
2. Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons
milk.

Vanilla French Buttercream
Ingredients
7 extra-large egg whites
2 1/2 cups sugar
2 teaspoons cream of tartar
1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
1 teaspoon pure vanilla extract
2 vanilla beans, halved lengthwise
Directions
1. In a large heatproof bowl set over (but not touching) simmering water, whisk together egg whites and
sugar until sugar is melted and mixture reaches 140 degrees on a candy thermometer, 7 to 10 minutes.
2. Transfer mixture to the bowl of an electric mixture fitted with the whisk attachment; beat on high until
stiff peaks form, 12 to 15 minutes. Add cream of tartar and beat for one minute more.
3. Reduce speed to medium and add butter, a few pieces at a time, mixing well after each addition. Add
vanilla extract and scrape vanilla bean seeds into mixture; beat until well combined, about 2 minutes.
Transfer to refrigerator; chill for 15 minutes before using.

Cheesecake Marbled Brownies
Makes 16 2-inch square, thick brownies
Brownie batter
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
Cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
Plus
1/2 cup semisweet chocolate chips
Make brownie batter:
Put oven rack in middle position and preheat oven to 350F. Butter an 8-inch square baking pan. Heat
butter and chocolate in a 3-quart heavy saucepan though I did mine double-boiler style, placing the
mixing bowl I was using over simmering water, thereby creating one less dirty dish and melting the
chocolate more gently over moderately low heat, whisking occasionally, just until melted. Remove
from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until
just combined and spread in baking pan.
Make cheesecake batter:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter,
then swirl in with a knife or spatula.
[I actually like using a butter knife because the tip of it is round enough that you can use it to fold bits of
the brownie batter over the cheesecake batter for a more visibly marbled effect. Try it!]
Sprinkle chocolate chips over cheesecake/brownie batter swirl. Although it might be more logical to just
mix them into the cheesecake batter (and feel free to do this, it will have no ill-effect) I thought it might
interrupt the swirl-ability of it.
Bake brownies:
Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room
temperature.
Slicing tip: I like to chill my brownies until theyre almost frozen before cutting them. It makes it much
easier to get a clean slice. I also like to eat my brownies super-cold, but thats just personal taste.

Sex in a Pan
Ingredients:
Crust
1 cup pecans, chopped
3 tbsp white sugar
1/2 cup butter
1 cup flour
Cream cheese layer
1 8 oz package cream cheese
1 cup powdered sugar (use 1/2 cup for less sweetness)
1 cup whipped cream or cool whip
Vanilla pudding
1 package of instant vanilla pudding (5.1 oz or 144 g)
3 cups milk (use 2 cups if you want a firmer pudding)
Chocolate Pudding
1 package of instant chocolate pudding (5.1 oz or 144 g)
3 cups milk (use 2 cups if you want a firmer pudding)
Last layer
2 cups whipped cream or cool whip
shaved chocolate

Instructions:
1. Preheat oven to 350 F degrees.
2. Spray a 9x13 inch baking dish with cooking spray.
3. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
4. Bake it for about 20 minutes.
5. Prepare the vanilla pudding as per the instructions on the package.
6. Prepare the chocolate pudding as per the instructions on the package.
7. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and
fluffy.
8. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate
pudding over the bottom crust, then the vanilla pudding. Top with the whipped cream and sprinkle with
the chocolate.
9. Refrigerate for a couple hours so that it sets.

Pizza Balls:

Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Cheese Stick)
1 beaten egg
Parmesan Cheese
Italian seasoning
Garlic powder
1 jar pizza sauce

Directions:

Slice cheese into approx. 28 squares (or if using cheese stix, cut in 3rds). Flatten each biscuit and stack
pepperoni and cheese on top. Gather edges of biscuit and secure on top of 'roll'. Line rolls in greased 9x13
pan. Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning & garlic powder. Bake at
425F for 18-20 minutes. Serve with warm pizza sauce for dipping.

COOKIES AND CREAM ICE CREAM
yield: 1 quart

prep time: 1 hours

cook time: 20 minutes (churn time)

total time: 3 hours
INGREDIENTS:
5 egg yolks
cup granulated sugar, divided
1 cups heavy cream
cup whole milk
teaspoon kosher salt
2 teaspoons vanilla extract
1 cups chopped Oreo cookies (about 15 cookies)
DIRECTIONS:
1. Set a wire-mesh sieve over a large bowl. Whisk together the egg yolks and cup of the
sugar in a large bowl; set aside.
2. Warm the remaining cup of sugar, cream, milk and salt in a medium saucepan over
medium heat. When the mixture begins to simmer, slowly drizzle it into the egg yolk mixture,
whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom
as you stir, until the mixture thickens and coats the spatula. Pour the custard through the
strainer and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally, until
the mixture reaches room temperature. Place the mixture in the refrigerator and chill at least 2
hours, or overnight.
4. Churn the ice cream in your ice cream maker according to the manufacturers instructions.
Once the ice cream is ready, layer it into your freezer-safe container with alternating layers of
the chopped cookies, beginning and ending with the ice cream.