Red Velvet Cake w/ Ermine Frosting / #foodbloggerlove

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Red Velvet Cake and Valentine's Day just seem to go together, don't you agree? So I thought I would bake a double layer cake for the big day of love, but I wanted to top it with the original frosting recipe, not the cream cheese frosting, although I love it also! I found a copy of the original recipe on the New York Times web site and gave it a try. I know you will really like it!  It is not as sweet as the cream cheese version, but you get a lot of sweet from the cake!

RED VELVET CAKE w/ ERMINE FROSTING
(printable recipe at end of page)

2 1/4 cups AP Flour
1/2 cup unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
3 Eggs
1 1/3 cups Cold Water
1-2 tablespoon Red Food Coloring

ERMINE FROSTING
5 tablespoons Flour
1 cup Whole Milk
1 teaspoon Vanilla
Pinch of Salt
1 cup unsalted Butter
1 cup Sugar

4-5 fresh Strawberries
Melting Chocolate

Preheat oven to 350 degrees

Grease and flour two 9" pans. Stir together the flour, cocoa powder, baking soda, salt and set aside. In a large mixing bowl beat the shortening and sugar. Add the eggs one at a time, mixing each one in well. Add vanilla and mix. 

Alternate pouring in the flour mixture and the water to the batter. Add all of each on low speed.

Add red food color to cake batter. Mix thoroughly. Add more if necessary, until you are happy with the color.

Pour batter into the 2- 9" pans. Ignore small pans in the pictures. Bake for 35-40 minutes, then remove and cool completely.

While cakes are baking, melt chocolate wafers in a double boiler. Using a parchment paper, use a heart cookie cutter and trace the hearts on the paper. Flip the paper over and use a decorating bag with a #2 tip. Follow the outline of the hearts, and add some squiggles. Sprinkle the hearts with confectioner's sugar. Set tray in fridge to harden.

While you have the melted chocolate wafers, dip the strawberries for the top of the cake. I dipped a couple extra, just in case I needed them for the top of the cake.

Over medium heat, whisk the flour and milk in a small saucepan and heat to a simmer. Stir constantly until it becomes thick like pudding. Remove from the heat and stir in the vanilla and salt. Pour into bowl to cool. Cover the bowl with plastic to prevent the mix from forming a skin on top. 

Cream together the butter and sugar for about 5 minutes. Add the cooled flour mix, a little at a time. Beat until the mixture becomes light and fluffy like whipped cream.
Frost cake with Ermine Frosting.

Garnish cake with strawberries and chocolate hearts. Sprinkle chocolate over the cake and enjoy! Happy Valentine's Day!

I am joining the #foodbloggerlove party today with some other fabulous food bloggers! Check out their yummy blogs:

   

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Author: The Freshman CookPin it

Red Velvet Cake w/ Ermine Frosting

ingredients:

Cake:

2 1/4 cups AP Flour

1/2 cup unsweetened Cocoa Powder

1 1/2 teaspoons Baking Soda

1/4 teaspoon Salt

1/2 cup shortening

1 3/4 cups Sugar

1 teaspoon Vanilla

3 Eggs

1 1/3 cups Cold Water

1-2 tablespoon Red Food Coloring

ERMINE FROSTING

5 tablespoons Flour

1 cup Whole Milk

1 teaspoon Vanilla

Pinch of Salt

1 cup unsalted Butter

1 cup Sugar

4-5 fresh Strawberries

Melting Chocolate

instructions:

1. Preheat oven to 350 degrees
2. Grease and flour two 9" pans. Stir together the flour, cocoa powder, baking soda, salt and set aside. In a large mixing bowl beat the shortening and sugar. Add the eggs one at a time, mixing each one in well. Add vanilla and mix.
3. Alternate pouring in the flour mixture and the water to the batter. Add all of each on low speed.
4. Add red food color to cake batter. Mix thoroughly. Add more if necessary, until you are happy with the color.
5. Pour batter into the 2- 9" pans. Ignore the small pans in the
   pictures. Bake for 35-40 minutes, then remove and cool completely.
6. While cakes are baking, melt chocolate wafers in a double boiler. Using a parchment paper, use a heart cookie cutter and trace the hearts on the paper. Flip the paper over and use a decorating bag with a #2 tip. Follow the outline of the hearts, and add some squiggles. Sprinkle the hearts with confectioner's sugar. Set tray in fridge to harden.
7. While you have the melted chocolate wafers, dip the strawberries for the top of the cake. I dipped a couple extra, just in case I needed them for the top of the cake.
8. Over medium heat, whisk the flour and milk in a small saucepan and heat to a simmer. Stir constantly until it becomes thick like pudding. Remove from the heat and stir in the vanilla and salt. Pour into bowl to cool. Cover the bowl with plastic to prevent the mix from forming a skin on top. 
9. Cream together the butter and sugar for about 5 minutes. Add the cooled flour mix, a little at a time. Beat until the mixture becomes light and fluffy like whipped cream.
10. Frost cake with Ermine Frosting.
11. Garnish cake with strawberries and chocolate hearts. 

http://www.thefreshmancook.com/2018/02/red-velvet-cake-w-ermine-frosting.html

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Decorated Valentine's Day Marshmallows

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These cute Decorated Valentine's Day Marshmallows make a great little gift when you want someone to know you are thinking of them on Valentine's Day. They are fun and easy to make and kids would love helping with these!

Decorated Valentine's Day Marshmallows
(printable recipe at end of post)

Jumbo Marshmallows
Colorful Sticks or Straws
White Chocolate Chips and/or Coating
Various Fun Sprinkles

Chop up the white coating, or pour the chips into the top pan of a double boiler. Melt chocolate on low. I found that using just the chips made the melted chips too thick for dipping, so I mixed it 50/50 with the coating. It makes a great consistency. While your coating is heating up, place a stick or straw in to the middle of each marshmallow. Set up a decorating station for each marshmallow with sprinkles and a bowl to catch the sprinkles.

Once the chips/coating is melted, dip the marshmallow into the coating and and spin it around until it is covered. You can cover the top of the marshmallow, or just the sides. Totally up to you! Then place your marshmallow over the small bowl and pour sprinkles over it, turning the marshmallow around as you pour sprinkles on. After trying out a lot of different types and sizes of sprinkles, I found that the best ones to use for the best coverage are small sprinkles, like the ones used above. 

Let the marshmallows set up and dry.

For gift giving, place the marshmallow in a small cellophane bag, and tie with a ribbon. 

I hope you have fun making these Decorated Valentine's Day Marshmallows! Thanks for stopping by! 

You might enjoy some past Valentine's Day ideas:

Double Chocolate Mini Cakes

Candy Conversation Hearts

Homemade Chocolate Kiss

Author: The Freshman CookPin it

Decorated Valentine's Day Marshmallows

ingredients:

Jumbo Marshmallows

Colorful Sticks or Straws

White Chocolate Chips and/or Coating

Various Fun Sprinkles

instructions:

1. Chop up the white coating, or pour the chips into the top pan of a double boiler. Melt chocolate on low. I found that using just the chips made the melted chips too thick for dipping, so I mixed it 50/50 with the coating. It makes a great consistency. While your coating is heating up, place a stick or straw in to the middle of each marshmallow. Set up a decorating station for each marshmallow with sprinkles and a bowl to catch the sprinkles.
2. Once the chips/coating is melted, dip the marshmallow into the coating and and spin it around until it is covered. You can cover the top of the marshmallow, or just the sides. Totally up to you! Then place your marshmallow over the small bowl and pour sprinkles over it, turning the marshmallow around as you pour sprinkles on. After trying out a lot of different types and sizes of sprinkles, I found that the best ones to use for the best coverage are small sprinkles, like the ones used above. 
3. Let the marshmallows set up and dry.
4. For gift giving, place the marshmallow in a small cellophane bag, and tie with a ribbon. 

http://www.thefreshmancook.com/2018/02/decorated-valentines-day-marshmallows_8.html

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Buffalo Chicken Egg Rolls / #SundaySupper

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With the big game right around the corner, I wanted to share these Buffalo Chicken Egg Rolls with you! They will make a great addition to your party buffet table. They have a golden crispiness on the outside and on the inside they are stuffed full of spicy flavor, with a pepper marinade, scallions, minced garlic, hand shredded fresh grilled chicken breast, buffalo sauce and two kinds of cheese! It's a recipe made for fun, games, and hungry friends!

Buffalo Chicken Egg Rolls 

(makes 1 dozen)
(printable recipe at end of page)

1/4 cup rough chopped Orange Pepper
1/4 cup rough chopped Red Pepper
2 tablespoons rough chopped Hot Banana Peppers
3 small Green Onions, chopped
1/2 teaspoons Minced Garlic
2 tablespoons Butter
2 large raw Chicken Breasts
2 tablespoons Water
3 ounce Cream Cheese, cut into small cubes
3 ounces Blue Cheese, crumbled
Buffalo Hot Sauce
12 Egg Roll Wrappers
Water
Oil for frying
Ranch Dressing

The peppers and the green onions just need a rough chop because they are going into the food processor next.

Place the peppers and the onions in the food processor. Aren't those colors beautiful?

Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.

Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.

Let chicken cool, then pull it apart like above, and place in large bowl.

Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.

Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.

Serve with ranch dressing and/or spicy ranch.

Thank you for joining me today! 


For more Easy Football Food Ideas, check out the mouth watering list below:

Easy Football Food Ideas for Game Day

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The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Yield: 10-12 Egg RollsAuthor: The Freshman CookPin it

Buffalo Chicken Egg Rolls

ingredients:

1/4 cup rough chopped Orange Pepper

1/4 cup rough chopped Red Pepper

2 tablespoons rough chopped Hot Banana Peppers

3 small Green Onions, chopped

1/2 teaspoons Minced Garlic

2 tablespoons Butter

2 large raw Chicken Breasts

2 tablespoons Water

3 ounce Cream Cheese, cut into small cubes

3 ounces Blue Cheese, crumbled

Buffalo Hot Sauce

12 Egg Roll Wrappers

Water

Oil for frying

Ranch Dressing

instructions:

1. The peppers and the green onions just need a rough chop because they are going into the food processor next.
2. Place the peppers and the onions in the food processor. Aren't those colors beautiful?
3. Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.
4. Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.
5. Let chicken cool, then pull it apart like above, and place in large bowl.
6. Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.
7. Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.
8. Serve with ranch dressing and/or spicy ranch.

http://www.thefreshmancook.com/2018/01/buffalo-chicken-egg-rolls.html

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