No Valentine’s Day dessert is complete without a red velvet recipe. Let’s face it, the red-hued staple—whether in cookies, brownies, cakes or pies—provides the perfect color to any Feb. 14 dessert or snack.

Looking to provide your sweetie with the perfect red velvet fix this Valentine’s Day? These recipes—ranging from pancakes and muffins to brookies (brownie-cookies) and cupcakes will definitely do the trick. 

RED VELVET HEART PANCAKES

Yield: 10-15 pancakes

Make your lover swoon this Valentine’s Day with these decadent, delicious twist on the classic pancake recipe.

Ingredients:

4 oz. cream cheese, at room temperature

¼ C sour cream

3 T whole milk

2 T confectioners’ sugar

2 C all-purpose flour

1 T unsweetened cocoa powder

½ tsp. baking soda

½ tsp. baking powder

Fine salt

2 large eggs

¾ C granulated sugar

1 ¼ C buttermilk

½ C melted and cooled butter, plus more for griddle

2 tsp. red food coloring

1 tsp. pure vanilla extract

1 tsp. apple cider vinegar

Maple syrup, for serving

Toasted, chopped pecans (optional: for serving)

Directions:

Whisk the cream cheese, sour cream, milk and confectioners’ sugar until smooth in a medium bowl; set aside.

Sift the flour, cocoa powder, baking soda, baking powder and ½ tsp. salt into a large bowl. Beat the eggs and granulated sugar in a large bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated. Transfer some of the batter to a squeeze bottle with a ¼-inch opening.

Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter and squeeze some of the batter onto it in the outline of a heart or hearts of the desired size. Fill in each outline with more batter; use a spatula to spread it to the edges of the heart. Cook each pancake until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottom is set and the pancake is cooked through, 1-2 minutes longer. Repeat with the remaining batter.

Drizzle the cream cheese mixture and maple syrup on top of the pancakes and sprinkle with pecans.

RED VELVET SWIRL BROWNIES

These brownies feature the best of both worlds — red velvet hues with a rich cream cheese flavor. 

Ingredients:

Red Velvet Layer

1 stick unsalted butter, melted

1 C sugar

1 tsp. vanilla extract

¼ C cocoa powder 

Pinch salt

1 T red food coloring

1 tsp. apple cider vinegar

2 eggs

¾ C all-purpose flour

Cream Cheese Layer

8 oz. cream cheese, softened

¼ C sugar

1 egg

½ tsp. vanilla extract

Directions:

Preheat oven to 350 degrees F. Butter an 8 x 8-inch baking pan, and set aside.

Brownie layer: Add melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving ¼ C of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

RED VELVET RICE KRISPIE TREATS

Yield: 16 bars

Serve up Rice Krispies a different way this Valentine’s Day … by incorporating a Red Velvet twist.

Ingredients:

3 T butter

1 (10.5 oz.) bag mini marshmallows

1 tsp. vanilla extract

½ C red velvet cake mix

6 C Rice Krispies cereal

1 T sprinkles

4 oz. white chocolate chips, melted

Directions:

Line a 9 x 13-inch pan with wax paper; coat well with cooking spray. Set aside.

In a large saucepan, melt the butter over low heat. Add marshmallows, stirring frequently, until melted. Stir in vanilla and cake mix until fully combined and no lumps remain. Stir in cereal, making sure it is well-coated with marshmallow mixture. Transfer Rice Krispie mixture to the prepared pan, pressing down until the top is level. Top with sprinkles and drizzle with melted white chocolate.

RED VELVET FUDGE

Tired of traditional pieces of fudge? Spice things up this Valentine’s Day with the red velvet version.

Yield: 25 squares

Ingredients:

2 C white sugar

¼ C cocoa

1 C buttermilk

3 T butter

1 tsp. vanilla

1 tsp. red gel food coloring

Directions:

Using a 5 x 9-inch pan (typically same size as banana bread pan, if you want thinner pieces, use 8 x 8), line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.

Combine sugar, cocoa, buttermilk, sweet condensed milk (if you choose to add it), and food coloring in a non-stick pan. Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides.

Using a well-calibrated thermometer, make sure the fudge gets up to 238 degrees.

Reduce heat and allow fudge to simmer. DO NOT STIR. Allow fudge to cool to 110 degrees and add butter and vanilla.

Beat by hand or use electric mixer until fudge loses its sheen. (Some folks say this stage takes 3-5 minutes.)

Place in prepared pan and allow to cool, usually 1-2 hours.

RED VELVET CRINKLE COOKIES

Yield: About 4 dozen cookies

These soft, chewy red velvet crinkle cookies are beautifully dusted with powdered sugar … thus, creating a dessert that’s pleasing to both, the eye and the palate.

Ingredients:

6 T butter

1 C powdered sugar

1 tsp. cornstarch

1 box signature red velvet cake mix

2 large eggs

1 tsp. lemon zest

Directions:

Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.

Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.

Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.

Bake, 1 sheet at a time, in center of oven for 9-11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.

Store in airtight container with wax paper or parchment separating layers.

RED VELVET CAKE COOKIES WITH CREAM CHEESE THUMBPRINTS

These melt-in-your-mouth cookies are moist, fudgy and decadently filled with cream cheese.

Ingredients:

Cookies

Box of red velvet cake mix

2 eggs

1 stick butter

2 T vegetable oil

¼ C cocoa powder

1 tsp. vanilla

Cream Cheese Filling

½ package cream cheese

1 T milk

½ C powdered sugar

Directions:

Preheat oven to 350 degrees F. Cream butter, add one egg at a time until incorporated, and then add the vanilla, oil and cocoa powder.

Mix the cake mix in until all ingredients are incorporated. Beat cream cheese until smooth, and powdered sugar and milk to taste. 

Drop cookies onto a cookie sheet.  Then create a thumbprint depression and fill in with heaping teaspoon of cream cheese mixture.

Bake for eight minutes, let rest on the sheet a minute, then transfer to a cooling rack. Enjoy!

RED VELVET SOUFFLES WITH WHIPPED SOUR CREAM

Yield: 6 servings

These “DIY” soufflés serve as the perfect Valentine’s Day dessert. 

Ingredients:

1 T butter

3 T granulated sugar

1 bittersweet chocolate baking bar, chopped

5 large eggs, separated

1/3 C granulated sugar

3 T milk

1 T red liquid food coloring

1 tsp. vanilla extract

Pinch of salt

2 T granulated sugar

Powdered sugar

Directions:

Preheat oven to 350 degrees F. Grease bottom and sides of 6 (8-oz.) ramekins with butter. Lightly coat with 3 T sugar, shaking out excess. Place on a baking sheet.

Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or 1 minute, 15 seconds (until melted), stirring at 30-second intervals. Stir in 4 egg yolks, 1/3 C sugar, and next 3 ingredients. Discard remaining egg yolk.

Beat 5 egg whites and salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add 2 T sugar, beating until stiff peaks form. Fold egg white mixture into chocolate mixture, one-third at a time. Spoon into prepared ramekins. Run tip of thumb around edges of ramekins, wiping clean and creating a shallow indentation around edges of mixture. (This will help the soufflés rise.)

Bake at 350 degrees F for 20-24 minutes or until soufflés rise and are set. (A long wooden pick inserted in centers will have a few moist crumbs.) Dust with powdered sugar; serve immediately with whipped sour cream.

RED VELVET BROWNIES

Yield: 16 servings

These moist, bite-sized brownies are perfect for noshing … and are easier to make than an entire cake.

Ingredients:

1 bittersweet chocolate bar, chopped

¾ C butter

2 C sugar

4 large eggs

1 ½ C all-purpose flour

1 bottle red liquid food coloring

1 ½ tsp. baking powder

1 tsp. vanilla extract

1/8 tsp. salt

Cream cheese frosting

Optional (for garnish): white chocolate curls

Directions:

Preheat oven to 350 degrees F. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil.

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 ½ to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.

Bake at 350 degrees F for 44-48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).

Lift brownies from pan, using foil sides as handles; gently remove foil. Spread cream cheese frosting on top of brownies and cut into 16 squares. Garnish, if desired.

RED VELVET CUPCAKES

Yield: 2 dozen

These moist, dense red velvet cupcakes are simply to die for. 

Ingredients:

¾ C butter, softened

1 ½ C sugar

3 large eggs

1 bottle red liquid food coloring

1 tsp. vanilla extract

2 ½ C all-purpose flour

3 T unsweetened cocoa

½ tsp. salt

1 C buttermilk

1 T white vinegar

1 tsp. baking soda

White chocolate-amaretto frosting

White chocolate curls, red candy sprinkles (optional for garnish)

Directions:

Preheat oven to 350 degrees F. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla until blended.

Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Place 24 paper baking cups in 2 (12-cup) muffin pans; spoon batter into cups, filling until ¾ full.

Bake at 350 degrees F for 18-20 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pans to wire racks, and let cool completely (about 45 minutes).

Pipe frosting onto cupcakes. Garnish, if desired.

RED VELVET MUG CAKES

These cutesy cakes are a delightful treat, featuring all the flavors of classic red velvet cake in a smaller serving.

Yield: 2 cakes

Ingredients:

¾ C Original Bisquick mix

3 T unsweetened baking cocoa

½ C sugar

1/3 C canola oil

½ C milk

2 eggs

½ tsp. vanilla

Red food color, as needed

Cream cheese frosting or sweetened whipped cream (optional)

Directions:

In medium bowl, beat all ingredients except frosting until well combined. Spray insides of 2 large coffee mugs with cooking spray. Divide batter equally into mugs.

One at a time, microwave each mug uncovered on High 2-3 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with frosting or whipped cream.

RED VELVET CREAM CHEESE MUFFINS

Yield: 24 muffins

Spice up breakfast this Valentine’s Day with these moist, modern, red velvet muffins!

Ingredients: 

Muffins

2 ½ C all-purpose flour

1 ½ C granulated sugar, divided

4 tsp. baking powder

1 tsp. salt

2/3 C buttermilk

½ C unsweetened cocoa powder

1 T red food coloring

1 C vegetable oil

2 eggs, slightly beaten

8 oz. cream cheese, softened

Topping

½ C all-purpose flour

1 C granulated sugar

¼ C butter, cut into cubes

Directions:

Preheat oven to 375 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.

In a large bowl, mix together the flour, 1 cup of the sugar, baking powder and salt. In another bowl, mix together the buttermilk, cocoa, food coloring, oil and eggs. Combine the wet and dry ingredients and mix just until moistened.

In a small bowl, beat together the cream cheese and remaining ½ C of sugar. Fold into the muffin batter, being careful to not overmix. Fill the muffin tins about 2/3 full with the batter.

In another small bowl, mix together the flour and sugar. Cut in the butter until it resembles coarse crumbs. Sprinkle the crumb mixture evenly over the muffins.

Bake until a toothpick inserted comes out clean, about 17-20 minutes.

RED VELVET CHEESE BALL

Yield: 16 servings

This sweet dip is the ultimate one for red velvet lovers … perfect for pairing with thin, light cookies, wafers or crisps. 

Ingredients:

8 oz. cream cheese, at room temperature 

½ C butter, at room temperature

1 ½ C red velvet cake mix, dry

2 T brown sugar

½ C powdered sugar

½ C mini chocolate chips

Assorted cookies (like Nilla Wafers) and crackers for dipping

Directions:

In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.

Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.

Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. Place on a serving plate and serve with cookies or graham crackers.

RED VELVET BREAD PUDDING

Yield: 8 servings

This decadent red velvet bread pudding creates a twist on the classic dessert, but is no less mouthwatering and delicious.

Ingredients:

Cake

2 C sugar

½ lb. butter, room temperature

2 eggs

2 T cocoa powder

1 oz. red food coloring 

2 ½ C cake flour

1 tsp. salt

1 C buttermilk

1 tsp. vanilla extract

½ tsp. baking soda

1 T vinegar

Bread Pudding Mix

3 C half and half

3 large eggs

1 large egg yolk

Pinch of salt

1 tsp. vanilla extract

8 oz. cream cheese, at room temperature

¾ C powdered sugar, plus more for sprinkling on top

Directions:

Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking dish or sheet pan.

In a mixing bowl, cream together the sugar and butter. Add in the eggs one at a time, mixing well in between additions. In a small bowl, mix together the cocoa powder and the food coloring. Mix into the butter mixture.

In another bowl, mix together the flour and salt. Add alternately with the buttermilk to the butter mixture. Stir in the vanilla. In a small bowl, mix together the baking soda and vinegar. Add to the mixture and mix well.

Pour mixture into the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Remove and cool completely.

Once cool, cut the cake into 1-inch squares. Place on a baking sheet and bake for 10-15 minutes, or until slightly dried out.

Make the bread pudding mix: In a medium bowl, mix together the half-and-half, eggs, egg yolk, salt and vanilla. In the bowl of a stand mixer, or with a hand mixer in a medium bowl, mix together the cream cheese and powdered sugar until smooth. Stir in the half and half mixture.

Place the red velvet cake cubes in a large baking dish or in individual baking dishes. Pour the pudding mix over the cubes, making sure to soak with the mixture. Bake for about 30 minutes, or until the pudding is set. Serve sprinkled with powdered sugar or with ice cream.

RED VELVET WHOOPIE PIES

Yield: 9 servings

These whoopie pies feature large, moist, cake-like sandwiches with a fluffy, light, white filling.

Ingredients:

Cookies

1 box Betty Crocker SuperMoist devil’s food cake mix

½ C water

½ C vegetable oil

3 eggs

2 T red food color

1 box chocolate instant pudding and pie filling mix

Filling

1 C butter, softened

2 C marshmallow crème

1 ½ C powdered sugar

1 tsp. vanilla

Topping (optional)

½ C fresh blueberries

½ C fresh raspberries

Directions:

Heat oven to 350 degrees F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.

In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by ¼ cupfuls 2 inches apart onto cookie sheets.

Bake 13-16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about ¼ cup filling on bottom of 1 cooled cookie. Optional: Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.

RED VELVET SCONES

Make breakfast extra fancy and extra special for your sweetie with these crumbly, moist red velvet scones.

Ingredients:

Scones

1 ¼ C red velvet cake mix

1 ¼ C flour (plus extra for dusting)

8 T cold butter

1 C skim milk

Chopped pecans, for garnish (optional)

Cream Cheese Frosting

1 (8 oz.) package cream cheese, softened

½ C granulated sugar

1 tsp. vanilla

Directions:

For scones: Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper or a silicon mat. Do not grease.

Mix together the cake mix and flour in a large bowl. Use a pastry cutter or two knives to cut in the cold butter until the mixture looks crumbly.

Create a well in the center of the bowl and pour in the milk. Use a wooden spoon to gently mix the milk into the rest of the mixture. Just like in making biscuits, try not to over mix. Only mix until the dough has JUST formed. Tip: make things easier on your self by trying to keep the dough all in the center of the bowl, like you're forming a dough ball.

Dust a small handful of flour over the dough in the ball, and with well floured hands, form the dough into a ball and remove it to the prepared baking sheet.

Gently press the dough to flatten into a domed circle that is approximately 8 inches in diameter,

Use a greased knife to cut the circle into 8 wedges (easiest to make 4 long cuts across the diameter of the circle).

Bake for 20-25 minutes until a toothpick inserted comes out clean.

For cream cheese frosting: Use a hand mixer to beat together the cream cheese, granulated sugar, and vanilla.

Spread over the scones and top with chopped pecans (optional).

RED VELVET PEANUT BUTTER BLOSSOMS

If your sweetheart loves peanut butter blossoms, try the red velvet version of this beloved cookie this Feb. 14.

Ingredients:

1 bag Hershey’s Kisses

½ C (1 stick) butter, room temperature

¾ C creamy peanut butter

1 1/3 C sugar

1 egg

2 T milk

2 tsp. vanilla

1 tsp. red gel food coloring

3 T unsweetened cocoa

1 ½ C all-purpose flour

1 tsp. baking soda

Pinch salt

¼ C red sanding sugar

Directions:

Heat oven to 375 degrees F. Beat butter, peanut butter, and sugar in stand mixer for about 2 minutes on medium speed. Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium high and blend until light and fluffy.

In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.

Remove mixer bowl from stand. Shape dough into 1-inch balls. Pour red sanding sugar onto small plate or bowl. Roll dough ball in sanding sugar and place on prepared cookie sheet about 2 inches apart.

Bake for 8-10 minutes.

While baking unwrap Hershey's Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.

Allow cookies to cool to room temperature.

RED VELVET CAKE MIX CINNAMON ROLLS

Yield: 24 rolls

Put a twist on traditional cinnamon rolls this Valentine’s Day by incorporating the red velvet hue. Here’s to an over-the-top breakfast indulgence.

Ingredients:

Rolls

1 box Duncan Hines signature red velvet cake mix

2 envelopes of active dry yeast

2 ½ C warm water

1 tsp. kosher salt

1 tsp. vanilla extract

5 C all-purpose flour

Cinnamon Filling

1 stick softened butter

1 C packed dark brown sugar

1 C granulated white sugar

Cinnamon

Cream Cheese Frosting

2 sticks softened butter

3 C powdered sugar

1 tsp. pure vanilla extract

Pinch of kosher salt

2 packages softened cream cheese 

Directions:

Combine two packages of active dry yeast with warm water in the bowl of a stand mixer. Stir until dissolved. Add cake mix, flour, vanilla and salt. Use dough hook attachment to knead dough together, just for a minute or two. Move to larger bowl, cover, and let rise for about an hour. Punch dough down after an hour, and let rise again for another hour.

Use plenty of flour on a clean surface and turn dough out.  Shape into a ball, then roll into a rectangle shape, mine measured about 28×17. Spread softened butter over dough. Sprinkle with brown sugar, white granulated sugar and cinnamon. Start from farthest edge and roll dough tightly into a long skinny log shape. Slice into 24 rolls.

Place rolls in two 9 x 13-inch pans that have been greased with butter, or sprayed with non stick cooking spray. Let rise a final time in pan for about 30 minutes.

Bake at 350 degrees F for 15-20 minutes.

While the rolls are baking, prepare cream cheese frosting. With paddle attachment on the stand mixer, combine room temperature butter with powdered sugar. Beat until well combined, then add vanilla and pinch of salt. Mix again, then while mixer is going, drop cubes of softened cream cheese in the bowl one at a time until frosting is well mixed.

Spread on warm rolls and enjoy.

BAKED RED VELVET DONUTS

Yield: 12 donuts
This Valentine’s Day, you don’t have to go out to buy a dozen donuts … you can just woo your loved one with homemade treats. 

Ingredients:

Donuts

2 ¼ C flour

1 T baking powder

1 tsp. baking soda

½ tsp. salt

¾ C sugar

1 large egg

2 T unsalted butter, melted

2 oz. unsweetened chocolate, melted

½ T vanilla extract

½ C buttermilk

1 T red food coloring

Icing

2 T hot water

2 C confectioners’ sugar

1 T milk

½ tsp. vanilla extract

Directions:

Preheat the oven to 350 degrees F. Spray a donut pan with cooking spray.

In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, mix together the sugar and egg. Add the melted butter and melted chocolate to the egg/sugar mixture. Add in the vanilla and buttermilk and red food coloring.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fill the donut pan with the batter, filling each about 2/3 full. Bake in the preheated oven for 12-15 minutes.

For icing: In small bowl, stir together all ingredients until sugar is completely dissolved. Use immediately to glaze donuts. You can either toss them in or dip just the tops. If the glaze starts to harden, just add more hot water.

RED VELVET BROOKIES

Yield: 12-15 servings

This luscious brownie-cookie hybrid guarantees love at first bite.

Ingredients:

1 box red velvet cake mix

¼ C vegetable oil

1/3 C milk

1 egg

16 oz. Pillsbury chocolate chip cookie dough

Directions: 

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking dish with parchment paper. Set aside.

In a large bowl, mix together the red velvet cake mix, vegetable oil, milk, and egg until a smooth, thick batter forms.

Spread the batter in the lined baking dish. Set aside.

Working with about 1/4 C of the chocolate chip cookie dough at a time, press the dough in between your palms to flatten, and lay the dough on top of the brownie batter until all of the brownie batter is covered.

Bake for 40-45 minutes, until toothpick inserted comes out clean.

Let rest for at least 15 minutes before cutting and serving.

RED VELVET HOT COCOA

… even your hot cocoa can be festive this Valentine’s Day.

Ingredients:

Hot Cocoa

1 C skim milk

½ C chopped bittersweet or semi-sweet chocolate

1 to 1 ½ tsp. red food coloring

1 tsp. vanilla 

Whipped Cream

¼ C heavy cream

1 T powdered sugar

½ tsp. vanilla 

Directions: 

Heat the milk over medium heat. Whisk in the chocolate and stir until melted. Stir in the food coloring and the vanilla. Whip the cream with the sugar and vanilla. Serve the hot chocolate topped with whipped cream and chocolate shavings, if desired. 

RED VELVET BROWNIE PIE

This decadent pie includes the best of all worlds: pie, red velvet and brownies. Yummm.

Ingredients:

Pie

½ C butter, softened

1 ½ C sugar

2 eggs

1 ¼ C flour

¼ tsp. salt

3 T cocoa powder

2 tsp. vanilla extract

1 oz. red food coloring

2/3 C chocolate chips

1 pie crust, packaged or from scratch

Cream Cheese Whipped Cream

1 C cold heavy whipping cream 

½ C plus 1 T sugar, divided

4 oz. cream cheese, softened

½ tsp. vanilla

Directions:

Preheat oven to 350 degrees F. Unroll your pie crust and place in a 9-inch pie plate. Chill until ready to fill.

Combine cocoa powder, 1 tsp. vanilla and food coloring in a small bowl. Stir to form a paste.

Cream butter and sugar in an electric mixer until fluffy. Mix in eggs, one at a time, then add remaining 1 tsp. vanilla. Add cocoa powder mixture and beat until completely incorporated. Mix in flour and salt. Fold in chocolate chips. Pour into prepared crust.

Bake for about 30 minutes, until a toothpick inserted in the center comes out clean (or only slightly colored). You may want to cover the edges of your crust with foil before baking. Cool completely. Serve with cream cheese whipped cream.

Make the cream: Beat 1 cup cold heavy whipping cream with 1 T sugar about 5 minutes until soft peaks form. Chill until ready to use. Mix 4 oz. softened cream cheese with ½ C sugar and ½ tsp. vanilla using a hand-held mixer. Fold into whipped cream. Serve with red velvet brownie pie.

RED VELVET MACADAMIA NUT COOKIES

Yield: About 3 dozen

These delicious red velvet cookies are loaded with flavorful chunks of macadamia nuts.

Ingredients:

¾ C butter, chilled

½ C granulated sugar

½ C light brown sugar

1 egg

2 tsp. vanilla extract

½ tsp. baking soda

1 T hot water

1 ¼ C all-purpose flour

1 ¼ C red velvet cake mix

½ C white chocolate chips

½ C macadamia nuts

Directions:

Preheat oven to 350 degrees F.

Beat the butter, brown sugar, and sugar until smooth, and you can no longer see any butter chunks.

Add the egg and vanilla, and mix until smooth.

Dissolve the baking soda in the hot water. Add the baking soda/water mixture to the mixing bowl. Add the flour and cake mix, and mix just until the dough forms.

Stir the chocolate chips and macadamia nuts in with a spoon or spatula.

Scoop the dough onto a lined baking sheet: stack two tablespoon scoops on top of each other for one cookie and keep them at least two inches apart from the other cookies.

Bake for 10-13 minutes until the edges are set. Let cool completely on baking sheet.

Looking for more red velvet recipes? Check out The Food Network, Pinterest or the “Something Swanky” food blog. 

Reach Kelli Shiroma here or follow her on Twitter.