Red Velvet Cake Pops

I saw a picture of these on pinterest and I HAD to share!! Cake pops were introduced to me my senior year and they are just so cute! They are the perfect cake bite (and can be dangerous because you can pop so many into your mouth ) Great for parties or just because – and red velvet is my FAVORITE cake! (But of course you can make your favorite cake flavor!)

Red Velvet Cake Pops

Cake pops are fun to make and fun to decorate! You can make them simple with some sprinkles or elaborate with candy decorations. You can even make your favorite characters. Whatever you do, have fun with it!

Adapted from Garlic Girl.com

Ingredients

For the Cake:

• 2 cups Bob’s Red Mill Coconut Flour
• 1 1/4 cups sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 heaping tablespoons unsweetened cocoa powder (Hershey’s is great!)
• 1 1/2 cups canola oil
• 1 cup buttermilk, room temperature (or rice milk with 1 tablespoon distilled white vinegar)
• 5 large eggs, room temperature
• 2 ounces red food coloring
• 1 tablespoon white distilled vinegar
• 1 teaspoon pure vanilla extract

For the Frosting

• 1 cup frosting – Duncan Hines and Betty Crocker frostings are gluten free (make sure you read the labels or you can make your own frosting
• 1/2 cup coconut milk
• 2 tablespoons vegan butter (Earth Balance)
• 1/2 teaspoon pure vanilla extract
• 3 cups sifted confectioners’ sugar (more or less to acheive thick consistency)

For the coating:

• 2-3 packets Wilton Candy Melts (in color/flavor of your choice). For red velvet, Try red, chocolate mint, and white chocolate for great results!! Be creative! You can find Wilton Candy Melts at craft stores like Michael’s (LOVE Michael’s!)
• Sprinkles, decorations of your choice

For the assembly:

• lollipop sticks or wooden skewers (6 inch skewers) (You can’t make cake pops without the sticks!)

Let’s get started!

1. For the cake, preheat oven to 350ºF and generously grease 12 inch cake pan with vegan butter.
2. In medium bowl, sift flour, sugar, baking soda, cocoa and salt.
3. In large bowl add oil, eggs, buttermilk (or rice milk), vinegar, pure vanilla extract, food coloring and beat on low with electric mixer until blended. (Or just beat by hand)
4. Slowly add dry mixture and continue to beat until batter is smooth.
5. Pour mixture in cake pan.
6. Bake for about 35 minutes or until toothpick comes out dry when inserted in top.
7. Cool on wire rack, remove from pan and cool completely.
8. Time to make the cake pops! This part is a lot of fun! Make sure you hands are nice and clean AND DRY and break up cake with your hands (or you can use a large spoon if you don’t want to use your hands but where is the fun in that) and put in mixing bowl. Continue to crumble with hands in the bowl until very crumbly. Discard any crusty or corner pieces. (Dry pieces aren’t the best for cake pops)
9. For frosting, beat half and half and sugar with electric mixer until smooth. Add vegan butter and pure vanilla extract and continue to beat until mixture forms soft peaks.
10. Add one cup of frosting into cake crumbs and mix well with hands.
11. Scoop out handful, about 1 1/2 ounces, form a round ball, and place on tray lined with parchment paper. Repeat until mixture is used up.
12. Cover with plastic wrap and place in refrigerator for a minimum of 6 hours (preferably overnight). If you’re in a rush, you can place in freezer for about 40 minutes. This step is important to prevent cake pop from crumbling during the coating process.
13. When ready to coat, prepare the candy melts according to package directions.
14. Dip tips of sticks in the chocolate to coat top inch and let harden for a couple minutes. With the covered end, insert into cake ball, making sure to not go all the way through. Inserting about halfway is the best.
15. To coat, tilt bowl with left hand and dip and twirl the top of the pop into chocolate. Rotate for an even coat. You’ll get the hang of it after you do a couple.
16. Sprinkle the top with topping of your choice and place upright in a holder (like styrofoam) until dry.

There you go! Cake pops! Remember – you can take your favorite cake flavor and make cake pops! 

Here are some great cake pop tips!

• Allow extra time for cake balls to rest in refrigerator for 2 or more hours. Overnight works too.
• Cake balls can be frozen until ready to frost and serve.
• Use Wilton’s Candy Melts for the frosting. It tastes great, hardens quickly, looks wonderful, and is easy to melt and work with. Found at craft stores.
• Have a proper stand for post dipping. Floral bricks work wells (used for flower arrangements – you can find them at Michael’s or any other craft store), but styrofoam works fine.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

La la la YUM! 25 Days of Yum – MERRY CHRISTMAS!

It’s HERE! Merry Christmas!

If you were nice, Santa brought you and your family wonderful things and if you were naughty don’t fret! I have got a bunch of great Christmas goodies for the last day of 25 Days of YUM!! I have had a BLAST with the past 24 days and I have to end the 25 Days of Yum with a BANG! So not one, not 2 but FOUR wonderful holiday items for the day! A cake and 3 festive drinks! mmmm let’s get started!

First a warm apple cider to get the festivities started! Hot apple cider is one of my fall and winter favorites!

Hot Mulled Apple Cider

This delicious hot apple cider drink is a specialty of New England. Spiced with a clove-studded orange, nutmeg, allspice, and cinnamon, hot mulled cider is the perfect drink to serve during the holidays.

Makes 8 cups

Ingredients

• 1/2 gallon of fresh, unfilteredapple cider
• 1 orange
• 15 cloves
• 4 3-inch sticks of cinnamon
• 15 allspice berries
• 1 teaspoon of nutmeg
• 7 pods of cardamon
• 1/4 cup brown sugar

1. Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high.
2. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. (You can also just quarter the orange and add the slices and cloves separately.)
3. Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.
4. Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.

Now that you’ve gotten all warm and cozy its time for a southern favorite that I gush about all the time. RED VELVET CAKE! This three layer cake is full of Southern sweetness and charm and its deep signature red color is PERFECT for the holidays.

Southern Red Velvet Cake

Ingredients

Cake Layers

• Vegetable oil for the pans
• 2 1/2 cups all-purpose gluten free flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk substitute (mix 1 cup of rice milk (or coconut milk) with 1 3/4 teaspoon cream of tartar. To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 tablespoons of rice milk. Once mixed, add the rest of the cup of rice milk. Cream of tartar is an acid and will simulate the acidic environment of buttermilk.)
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Frosting

• 1/2 cup shortening (Spectrum Organic palm oil shortening)
• 4 cups powdered sugar
• 1/2 tablespoon pure vanilla extract
• Pinch of salt
• Up to 1/8 cup water

1. Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
2. In a large bowl, sift together the gluten free flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil,buttermilk substitute, eggs, food coloring, vinegar, and vanilla.
3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
6. To construct the frosting, in a large mixing bowl, stir together shortening, powdered sugar, vanilla and salt. Slowly add in water until consistency is thick, smooth, and spreadable.
7. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the vanilla frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.

So. Cider. Check! Red Velvet Cake. Check! Now it’s time to whip up some cocktails to enjoy during and after dinner!

Egg Nog is a classic and simple drink frequently enjoyed during the holidays. But I’m going to spice it up a little bit and turn it into a cocktail!

Baileys Spiced Nog

Makes 8 cups

Ingredients

• 16 oz. Baileys Original Irish Cream (25 oz. per bottle)
• 4 oz. Captain Morgan Original Spiced (25 oz. per bottle)
• 8 dashes St. Elizabeth Allspice Dram
• 8 dashes angostura bitters
• 8 whole eggs

1. Mix Baileys, Captain Morgan Original Spiced Rum, St.Elizabeth Allspice Dram, bitters and eggs thoroughly!
2. Pour evenly into 8 snifter glasses
3. Garnish with a sprinkle of grated nutmeg and cinnamon on top

This next cocktail is a lot of fun! It’s called the Grinch! How the Grinch Stole Christmas is my all time favorite Christmas movie! I watch it every year and when the Jim Carrey version came out on DVD, I added that into my Christmas movie watching list. I found this drink it is absolutely perfect for a festive holiday party! I think the Grinch would definitely want to steal this drink so you’ll just have to make sure you make one for him too!

The Grinch

This green cocktail has none of the nasty elements of Dr. Seuss’s classic holiday character. On the contrary, it’s reminiscent of the changed Grinch with the sweetest flavors; melon-flavored Midori and lemon juice. It’s all sweetened even further with a little simple syrup. Add a maraschino cherry for the garnish for color and to represent how his heart grew three sizes that day! Add a mini candy cane for a after cocktail treat! 

Makes 1 drink so double or triple etc…for the appropriate amount of guests who will be enjoying this drink

Ingredients

• 2 oz Midori
• 1/2 oz lemon juice
• 1 tsp simple syrup
• maraschino cherry for garnish
• mini candy cane for garnish

1. Pour the ingredients into a cocktail shaker with ice. 
2. Shake well.
3. Strain into a chilled cocktail glass.
4. Garnish with cherry and candy cane

When all is said and done, whatever drinks and desserts and entrees you serve at your holiday get together or bring to a holiday party, may your Christmas by filled with laughter, cheer, family, friends and an abundance of JOY!

Grinch: How could it be so?
It came without ribbons! It came without tags!
It came without packages, boxes, or bags!

Narrator: And he puzzled and puzzed, till his puzzler was sore.
Then the Grinch thought of something he hadn’t before!
“Maybe Christmas,” he thought, “doesn’t come from a store.
Maybe Christmas… perhaps… means a little bit more.”

Welcome, Christmas, bring your cheer.
Cheer to all Whos far and near.
Christmas Day is in our grasp
So long as we have hands to clasp.
Christmas Day will always be
Just as long as we have we.
Welcome, Christmas, while we stand
Heart to heart,… and hand in hand. 

Merry Christmas!

La la la YUM! 25 Days of Yum – Brownies!

The holidays are fast approaching and that means holiday parties! From cookie swaps to holiday bashes, your oven is on overdrive! Today I bring you not one but TWO delicious brownie recipes. The first, a classic chewy brownie recipe and the second, a red velvet brownie! That’s right RED VELVET! (I believe I have previously talked about my love of anything that is red velvet). Both of these recipes are sure to make you smile from the very first bite. Let’s get right to it!

Classic Chewy Double Chocolate Brownies 

Two kinds of chocolate make this fudgy brownie packed with chocolate flavor!  Why use a mix when you can make them better from scratch!

Ingredients

• 3 ounces gluten-free semisweet baking chocolate, such as Tropical Source, melted
• 1/3 cup unsalted butter or buttery spread such as Earth Balance, melted, or canola oil
• 3/4 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup gluten free flour
• 1/2 cup unsweetened cocoa powder (not Dutch-process or alkali)
• 1 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup hot (120 °F) water

1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease an 8-inch square glass dish
2. In a medium mixing bowl, combine the melted chocolate with buttery spread and brown sugar and mix until smooth.
3. Beat in eggs and vanilla until throughly blended. Add gluten-free flour, baking powder, and salt and beat until throughly blended. Blend in hot water.
4. Bake for 20 minutes. (or until toothpick comes out clean) Don’t overbake! Remove from oven and cool on a wire rack for 20 minutes. Brownies will firm up as they cool. Cut into 16 squares and serve at room temperature.

Red Velvet Brownies

If you are a red velvet fan, then get ready to win hearts and fill stomachs with this delicious treat. For extra yummy, frost with Betty Crocker Vanilla Buttercream Frosting! 

Ingredients

• 3 tablespoons unsweetened cocoa powder (not Dutch-process or alkali)
• 2 oz red food coloring (about one small bottle – you want the batter to be a deep uniformly red color
• 2 teaspoons pure vanilla extract (divided)
• 1/2 cup buttery spread, such as Earth Balance at room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, at room temperature
• 1 1/4 cups gluten free flour
• 1 teaspoon xanthan gun
• 1/4 teaspoon salt

1. Preheat the oven to 350°F. Generously grease the bottom of an 8″x 8″ baking pan.
2. In a small bowl, slowly stir together the cocoa powder, food coloring and 1 teaspoon of vanilla into a thick paste until no lumps of cocoa remain. Set aside.
3. In another bowl, beat together the buttery spread and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the remaining 1 teaspoon of vanilla. Add in the cocoa mixture until the two mixtures together are one uniform color. Slowly add in the gluten-free flour and salt and mix until combined. Do not overmix.
4. Ensure that all of the gluten-free flour has been incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. Remember, you’ll want one uniformly colored batter. (A deep dark red)
5. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Remove the entire batch from the pan to a cutting board, cut into 12 bars and serve.
6. If you are frosting with the Betty Crocker Vanilla Buttercream Frosting, frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.

I hope you enjoy both of these delectable brownies and share them at your next get together or just for yourself. (I won’t tell)

ENJOY!

Related articles

• Brownies – Egg free and Dairy Free (gattusjournal.wordpress.com)
• Gluten-Free Christmas Gift List (glugleglutenfree.com)