Tales from a 20-Something's Kitchen.

One girl's mission to take on Pinterest. And win. And eat some great food in the process.

Archive for the tag “red velvet”

Marbled Red Velvet Cheesecake Brownies


I have a lot of feelings about red velvet. Like that time I learned that it’s a lie. Red velvet = red food coloring. A lot of red food coloring. That costs money. Just to change the color of something.

So, I was going to just make regular cheesecake brownies, but then I noticed that I actually had most of a little bottle of red food coloring already in the pantry. So I said why the hell not.

I needed one tbsp of it, which I remembered as I was measuring it out. Which is one of those little bottles. I didn’t quite have enough, so these turned out a little more like maroon velvet brownies.

The brownies are from scratch, which is fun. The recipe says that they’re going to be thick, but I thought maybe almost a little too much? It weighed down the cheesecake layer, which is the best part.

As you can see, I almost got the swirling thing down right. I had just a little too much of the red velvet mixture and it got everywhere.

Anyway, I would make these again, but I probably would just make normal, non red velvet ones.


Marbled Red Velvet Cheesecake Brownies


Red Velvet Pancakes


Yup. I am fully aware that those are in fact green and not red haha. I looked in the cupboard before going shopping and saw the words food coloring, so I thought it was red and didn’t worry about it. I go to make these, look in the cupboard again, and see that what I thought was red food coloring was actually green food coloring. So, technically these are green velvet pancakes, but I’m also playing with the title Happy Spring Pancakes. I think that one may stick haha

Anyway, all that aside, batter was quick and easy to make, and it makes a pretty good pancake. However, I suck at flipping pancakes. I got the hang of it near the end, but not without a few casualties. However, I did manage to do the thing where you flip the pancake in the pan itself without the spatula. I may have only done it once, but it happened. So yay! Although, the interesting thing about actually cooking them is that you have to watch really carefully or they will brown. Which would look great if they were just regular pancakes, but with the green food coloring, it looked a little weird, like the some of the top ones, but whatever haha.

In the end, they tasted pretty good. I mostly know this because I made them last night before we had some people over for a night of drinking and cards agains humanity. I woke up this morning, and every single pancake was gone haha



Red Velvet Cupcakes

So, this is a Paula Deen recipe, so I was expecting it to be deliciously unhealthy. And unfortunately, I was a little disappointed.

There is a LOT of olive oil in this. (it’s supposed to be vegetable oil, but i substituted the olive oil to make it a tiny bit healthier) As I was making it, I checked it three times to make sure it actually said 1 1/2 cups. It did. Maybe that was a typo or something. But the batter itself and the cupcakes had an oily taste to them, my sister and I could taste the olive oil, like it was the predominant flavor. So I was a little disappointed.But, everyone else that ate them said they were really good, so I don’t know.

Also, did you know that the little bottles of food coloring contain 1 tbsp? Found that out. Because you need 2 tbsps for this recipe and I used the entire bottle and only had 1. Thankfully red food coloring is strong, because they are still red, just not as red as normal red velvet things.

Then, this recipe yields WAY too much frosting. I completely frosted 24 cupcakes with only 1/4th of the frosting I made. So unless you’re piping it, or you like a giant mountain of frosting, cut the frosting recipe in half. And with that, this cream cheese frosting was good, but I’ve made better.

So, in the end, this wasn’t a bad recipe, but I’m sure there are better red velvet recipes out there.



Post Navigation