Mini Red Velvet Brownies with Vanilla Bean Cream Cheese Frosting

Ingredients

Red Velvet Brownies

1. 1 1/8 or sticks or 10 tablespoons unsalted butter, cut into chunks
2. 1 3/4 cups Ghirardelli Milk Chocolate Chips
3. 2 large eggs + 1 egg yolk room temp
4. 5 tablespoons granulated sugar
5. 1/2 cups + 1 tablespoon packed brown sugar
6. 1/2 teaspoon salt
7. 1 teaspoon vanilla extract
8. 1 tablespoon red food coloring
9. 1 cup all purpose flour
10. 1/2 teaspoon baking soda
11. 1 1/2 tablespoons Ghirardelli unsweetened cocoa powder

Vanilla Bean Cream Cheese Frosting

1. 8 ounces cream cheese room temp, I use Philadelphia Cream Cheese
2. 1/4 cup unsalted butter room temp
3. 1/4 teaspoon salt
4. 1 teaspoon vanilla extract
5. 3 cups confectioners sugar
6. 1 or 2 teaspoon vanilla bean paste I used Nielsen-Massey

Instructions

Preheat oven to 350 degrees.
Line a 9x9 or 8x8 baking pan with heavy-duty foil and very lightly grease the foil with vegetable shortening, like crisco.

Red Velvet Brownies

1. In a small saucepan, melt the butter over your lowest setting, then add the milk chocolate chips stirring constantly with a small whisk until melted and smooth.
2. Turn off heat and let set.
3. In a large mixing bowl, add the eggs into the bowl and lightly whisk.
4. In another bowl, add in the sugars and salt and whisk together.
5. Whisk in the melted chocolate into the egg/sugar mixture, then gradually whisk in the melted chocolate until just combined.
6. Briefly whisk in the vanilla and red food coloring.
7. In another bowl, whisk the flour, baking powder and cocoa powder together and sift into the chocolate mixture.
8. Stir with a silicone spatula and pour and spread out evenly into your prepared baking pan.
9. Bake 40 minutes, until toothpick comes out clean and transfer pan to cooling rack and let cool for 15 minutes.
10. Refrigerate, covered until cooled to frost.
11. Lay out on tin foil or cutting board and cut into 16 or 25 squares evenly using a sharp knife.
12. Make frosting.

Vanilla Bean Cream Cheese Frosting

1. Place cream cheese, butter, vanilla, vanilla bean paste and salt in small mixing bowl.
2. Using a mixer, beat on medium high until well combined.
3. Add confectioners sugar and mix until smooth and creamy.
4. Place frosting in a pastry bag with a pastry open or closed star tube and pipe a star in the middle, then pipe frosting around the star to create a rose.
5. Add sprinkles, chocolate shavings, etc.
6. Put back in fridge until ready to serve.

For more detail thebakingchocolatess

CREAMY CANNOLI DIP

INGREDIENTS

1. 16 ounces Ricotta cheese, drained
2. 8 ounces Mascarpone cheese
3. 1 1/2 cups Powdered sugar
4. 1 teaspoon Vanilla extract
5. 1 ½ cups Mini Chocolate Chips

INSTRUCTIONS

1. In medium bowl, mix ricotta cheese, mascarpone together until smooth.
2. Slowly add the powdered sugar ½ cup at a time mixing until smooth. Add vanilla and mix.
3. Add mini chocolate chips and fold them into the cannoli mixture.
4. Put the cannoli dip in an airtight container and refrigerator for 30 minutes.
5. Serve with waffle cone pieces, cookies, or graham crackers.
6. Enjoy!

For more detail homemadeinterest

APPLE PIE TACOS RECIPE

Ingredients

1. 5 large flour tortillas
2. 4 tablespoons unsalted butter, divided
3. 3/4 cup sugar, divided
4. 3 teaspoons cinnamon, divided
5. 4 Granny Smith apples, peeled and diced
6. 1 tablespoon lemon juice, freshly squeezed
7. 1/4 cup caramel sauce, optional
8. whipped cream, optional

Instructions

1. Preheat oven to 400°F (204°C). Set aside a 12-cup muffin pan.
2. Using a 4-inch round cookie cutter, cut 4-5 circles from each tortilla. Repeat until you have about 20 in total.
3. In a medium bowl, combine 2 tablespoons melted butter with 1/4 cup sugar and 1 teaspoon cinnamon.
4. Place one tortilla circle into the bowl and toss until coated. Repeat for the remaining circles.
5. Flip the muffin tin upside down. Insert one tortilla piece in between every two muffin cups until all tacos are in place.
6. Bake for 5-6 minutes until golden.
7. Meanwhile, mix the chopped apples with lemon juice and the remaining 1/2 cup sugar and 2 teaspoons cinnamon.
8. Place a skillet on medium heat and add the remaining 2 tablespoons butter. Add the apple mixture and sauté for 3-4 minutes until soft.
9. Remove tacos from oven and spoon apple mixture into them. Top with optional caramel sauce and whipped cream to serve.

For more detail tipbuzz

EASY FROZEN STRAWBERRY DESSERT

INGREDIENTS

1. 3 cups graham cracker crumbs (about 22 full sheet graham crackers)
2. 3/4 cup unsalted butter, melted
3. 6 tablespoon granulated sugar
4. 8 oz cream cheese, softened
5. 1/2 cup powdered sugar
6. 1 can 14 oz sweetened condensed milk
7. 1 teaspoon vanilla extract
8. 1 cup heavy whipping cream
9. 1 cup diced strawberries
10. 2 1/2 cups whole strawberries

INSTRUCTIONS

1. Spray a 9 x 13 inch pan with non - stick spray. Set aside.
2. In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later.
3. Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
4. In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
5. In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined.
6. Add whipped cream beat until well combined .
7. Fold in diced strawberries. Spread over the graham cracker layer.
8. Sprinkle with the rest of the graham cracker crumbs.

For more detail sweetspicykitchen