Red Velvet Cupcakes

I'm not a dessert person but I do have a weakness for red velvet cupcakes. With Valentine's Day around the corner, I thought I'd post this delicious recipe so you can share the love this year with family and friends. You must make the frosting from scratch. Yes, I know you can buy it at the store. But the real stuff tastes so much better and it's so easy that you could make an 8 year old do it.

Red Velvet Cupcakes

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Red Velvet Cupcakes

Peppermint Bark

What are the holidays with out peppermint bark? This is a fun recipe to make with kids and it's also a good recipe to make, package and give away to friends and neighbors over the holidays. Candy canes are super cheap and can be bought almost anywhere. Happy holidays!

Peppermint Bark

• 17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces) AKA Candy canes!
  
• 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 tablespoons whipping cream
• 3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Peppermint Bark

Laura Zarubin's Mexican Hot Chocolate

Oh boy was this good. My sister used Mexican chocolate which is key because it has cinnamon in it.

Laura Zarubin's Mexican Hot Chocolate

This hot chocolate can be made ahead of time and reheated.

Serves 6.

Ingredients

1/4 cup unsweetened cocoa powder

5 cups whole milk

6 ounces dark chocolate, broken into 1/4 inch pieces

1/2 cup sugar

6-12 large marshmallows (1-2 per cup of hot chocolate)

Dissolve the cocoa powder in 1 cup of the milk. Combine the mixture, the remaining milk, the chocolate and the sugar in a large saucepan. Stir over low heat until the chocolate is melted and thoroughly blended and the hot chocolate is heated through.Spear one or two marshmallows on the end of a long skewer. Place over an open fire or your stovetop and cook until golden brown.To serve, fill 6 mugs 3/4 full with the hot chocolate. Place a roasted marshmallow on top and serve warm.

From Laura Zarubin's cookbook - I am almost always hungry

Laura Zarubin's Mexican Hot Chocolate