SRC: Strawberries and Cream Muffins

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Good morning and welcome to another edition of The Secret Recipe Club. For a little “behind the scenes” information, The Secret Recipe Club (SRC) is divided into four group. Each group posts on a different Monday of the month. I am in Group D and always post on the 4th Monday of the month. This means that those special months with five Mondays there’s a week without any fun reveal day! That is all about to change, beginning with today. On the 5th Monday of the month there will now be a themed reveal and it’s a “free for all,” which means that there aren’t any group restrictions. I’m looking forward to getting to know some of the other bloggers in the club.

That being said, I’m very familiar with my assigned blog for today’s tailgating themed reveal. My assignment this month comes from Group B, but I’ve participated in many blogging events with her in the past. Quite conveniently, she was a member of the #10DaysofTailgate blog event two years ago! Needless to say I had a lot of recipes to choose from that fit with today’s theme.

So who is this mystery assignment? It’s Ashley from Cheese Curd in Paradise!

I promised myself that I would not pick a dip recipe because 5 of my last 8 reveals were a dip recipe. This meant her pizza dip, Mexican spinach dip, and loaded baked potato dip were off limits.

Auburn tailgatingInstead I thought about those morning games. Morning games are probably my favorite ones for tailgating. We would get to campus early and have a tailgate tent complete with fresh fruit, bagels, coffee, and muffins. Then after the game return back to the tent for more “traditional” tailgating fare of burgers, chips, dips, and beer. (I get pretty “home sick” during football season, wishing I could be back on the Plains cheering on my Auburn Tigers in person, throwing the football with family, and enjoying the atmosphere that is SEC football.)

I decided between Apple Strudel MuffinsBlueberry-Lemon Yogurt Muffins, and Strawberries and Cream Muffins. It’s a good thing I didn’t pick the apple ones because I ended up making Apple Cinnamon Muffins for my standard SRC reveal day (I made this tailgating muffin weeks before)! The only reason I picked strawberry over blueberry was because I had strawberries in my fridge that were reaching the end of their shelf life. Besides, there’s no way I can “waste” blueberries for baking – they’re my little man’s favorite food, he’d eat the whole pint if I let him!

We really liked these Strawberries and Cream Muffins – my only regret is that I misjudged how much of the cream cheese mixture to put in the muffins and there wasn’t nearly enough. My advice: use it all, it’s the best part! I loved having these muffins on hand for that mid-morning snack.

Strawberries and Cream Muffins 2  Sew You Think You Can Cook

This recipe makes 12-15 muffins.

Strawberries and Cream Muffins

Ingredients for filling:

  • 4 oz cream cheese, softened
  • 11/2 tbsp of beaten egg
  • 1/3 C sugar
  • 1/4 tsp vanilla extract

Ingredients for muffin:

  • 2 C flour
  • 3/4 C sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 stick butter, melted
  • 1 C milk
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp almond extract
  • 2 eggs
  • 1 C diced fresh strawberries

Steps:

  1. Preheat oven to 400 degrees F. Line muffin tins with liners.
  2. Make the filling: Whisk together the cream cheese, egg, sugar, and vanilla until lump free. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. In a small bowl (I actually did this in the glass measuring cup I used to melt the butter), whisk together the melted butter, milk, vanilla extract, and almond extract. When slightly cooled, whisk in the eggs. Pour this mixture into the dry ingredients.
  5. Fill prepared muffin tins halfway with the batter. Add a few strawberries, and top with a generous amount of cream cheese filling. Top the muffins with batter and stud with some more strawberries.
  6. Bake 15-20 minutes, or until a toothpick inserted comes out cleanly. Allow muffins to cool 5 minutes in the tin before removing to a cooling rack.

*This recipe is adapted from Ashley at http://cheesecurdinparadise.blogspot.com/2012/08/recipe-swap-apple-strudel-muffins.html*

Strawberries and Cream Muffins  Sew You Think You Can Cook

To see the other bloggers who participated in the themed Secret Recipe Club this month click here:

#WeekdaySupper: Make Ahead Meals

Today is a very special Mexican Monday because today I’m posting for a Make Ahead Meal themed #WeekdaySupper week. #WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. This initiative is one we can all get behind. It’s important to gather around the table during the week, too!

I took the “make ahead” criteria to the extreme. For the cooked chicken used in this recipe, the day before I put a whole chicken in my slow cooker with a little bit of chicken broth, salt, pepper, and placed a little butter on top. After 6 hours or so on low I very easily shredded the most tender chicken. (My husband was picking stray pieces of meat from among the bones and skin remaining in the slow cooker before helping me clean up!)

Most of that shredded chicken will join forces with melted cream cheese, green chiles, pepperjack cheese, and spices for an incredible taquito filling that would be just as good scooped up with tortilla chips for a game day snack.

Freezer Friendly Taquitos

Ingredients:

  • 8 oz cream cheese
  • 1 1/2 tsp chili powder
  • 1 tsp onion powder
  • 3/4 tsp cumin
  • 1/4 tsp garlic powder
  • 4 tbsp fresh cilantro, chopped (I used Gourmet Garden lightly dried cilantro)
  • 2 tbsp lime juice
  • 1 can (4 oz) chopped green chiles
  • 3 C cooked, shredded chicken
  • 1 1/2 C shredded pepperjack cheese
  • approximately 20 small flour tortillas

Steps:

  1. In a small saucepan over medium heat melt cream cheese. Remove from heat and add the remaining ingredients (except the tortillas).
  2. Place cream cheese mixture down the center of each tortilla, roll and place seam side down on a parchment lined baking sheet.
  3. To bake: Spray lightly with cooking spray and cook 15 minutes at 425 degrees F. To freeze: Place baking sheet in the freezer. When frozen place in a labeled zip-top freezer bag. To bake, place on a parchment lined baking sheet and spray with cooking spray, cook 15-20 minutes at 425 degrees F until crispy and filling is melty.
  4. Serve with salsa, guacamole, or sour cream, if desired.

*This recipe is adapted from Karrie at http://happymoneysaver.com/freezer-chicken-taquitos-with-cream-cheese/*

Freezer Friendly Taquitos for #WeekdaySupper from Sew You Think You Can Cook

Check out these other great make ahead meals that will be posted this week

Sunday Supper MovementTuesday – One Pot Chili Mac and Cheese by Serena Bakes Simply From Scratch
WednesdayIsland Teriyaki Chicken Packets by Palatable Pastime
ThursdayTaco Bar by eating in instead
FridayEasy Slow Cooker BBQ Pork with Homemade Sauce by Caroline’s Cooking

SRC: French Onion Dip

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Palatable Pastime. Sue is the writer, photographer, and cook behind Palatable Pastime. She lives with her husband and cats in Cincinnati, not too far from where we’re currently located – I’ll definitely have to check out her restaurant reviews! I’ve actually been to a couple of these locations already! Small world.

Sue’s recipe index actually changed formats during the few days I was perusing her site. She now has “galleries” that are links to her Pinterest boards. It’s actually really pretty clever – go check it out!

I saved over ten contenders to make this month including Bang Bang Tacos, Chinese Chicken with Black Pepper Sauce, and German Sauerkraut Balls. I will be making her Blueberry Kumquat Infused Water for my husband, too, as he has a love for kumquats but we never know what to do with them.

I ended up making French Onion Dip. It’s been on my “list” for a while and I had some potato chips in my pantry. I don’t ever have potato chips on hand, but last month when my mom was here we binge watched Once Upon a Time and enjoyed some chips and dip. I still had some dip in my fridge when she left so I had to buy another bag of chips. Then I ran out of dip. You could see how this could turn into a very dangerous unhealthy shopping cycle. Instead I decided I’d make my own dip – but it never happened. Thank you, Sue, for finally getting me to do it!

I halved the recipe because my husband was out of town for work and I really didn’t need 4-6 servings of dip just for myself… because I would eat it all… I also had to substitute very finely diced scallions instead of wonderful chives because the two stores I stopped at didn’t have any! Hey, Ohio, who’s buying all the chives?!

This dip was so simple and inexpensive to make, I’ll definitely be whipping up another batch as soon as I can get my hands on some chives!

French Onion Dip

Ingredients:

  • 1 tbsp butter
  • 1/2 red onion, finely diced
  • 1/2 C softened cream cheese
  • 1/2 C sour cream
  • 1/8 C mayonnaise
  • 1 tbsp onion powder
  • 1/2 tsp minced garlic (I used 1/2 tsp Gourmet Garden garlic paste)
  • dash of Worcestershire sauce
  • 1/2 tsp Kosher salt
  • 1/4 tsp white pepper
  • 1 tbsp chopped chives

Steps:

  1. Melt butter in a small skillet over medium heat. Cook onions until tender and slightly caramelized.
  2. In a bowl, mix cream cheese, sour cream, mayo, onion powder, garlic, Worcestershire, S+P with a hand mixer. Mix until smooth. (It’s important your ingredients be at room temperature for even mixing. You could also do this in a food processor if you preferred.)
  3. Fold in the onions from Step 1 and the chives, reserving some for garnish.
  4. Place dip in the fridge and serve chilled.

*This recipe is adapted from Sue at http://palatablepastime.com/2014/07/08/french-onion-dip/*

French Onion Dip | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

#SundaySupper: 5 Ingredients or Less

My favorite thing about the many blogging groups I’m in, besides the feeling of community and support, is that they give me direction. I like having a “homework assignment” to help inspire a new recipe or give me that push I needed to cross something off the culinary bucket list.

That being said, when I saw the theme for today’s Sunday Supper hosted by T.R. of Gluten Free Crumbley, I’d already had my recipe conveniently in the oven! Unfortunately, it wasn’t a success.

I’d never worked with puff pastry before and while I let it thaw ahead of time the dough remained raw in the center around the salmon. I felt like a contestant on Chopped praying to my oven to cook. After multiple trips in the oven the puff pastry wasn’t getting any closer to being cooked and I didn’t want to compromise the salmon. We loved the salmon and cream cheese filling so much that I knew I’d be giving it another try.

I thought about trying the recipe using seamless crescent roll dough, but I didn’t know if the salmon would cook through in time so instead I turned to my Sunday Supper family for advice. Stacy of Food Lust People Love asked if  my fish was cold. The answer was yes. As was the cream cheese center. I made the recipe again the next week while the baby arugula was still good. I let the cream cheese come to room temperature, left the salmon out on the counter for 30 minutes, and more thinly rolled out the puff pastry. Success!

Salmon in Puff Pastry | Sew You Think You Can Cook (2)

Salmon in Puff Pastry

Ingredients:

  • 1 sheet frozen puff pastry, thawed according to package directions
  • 2 skinless 6-8 oz salmon filets
  • 1/3 C cream cheese, at room temperature
  • 1/3 C chopped baby arugula

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet.
  2. Roll puff pastry to 1/8″ thickness.
  3. Mix cream cheese and arugula, season to taste with S+P.
  4. Place one salmon filet in the center of the puff pastry and season with S+P. Spread the cream cheese mixture top of the salmon. Top with the other piece of salmon. Fold the puff pastry over the top of the fish, trimming any excess.
  5. Transfer the fish to the prepared baking sheet and spritz with cooking spray (optional).
  6. Bake for 30 minutes, or until puff pastry is golden and fish is cooked through.

*This recipe is adapted from The Illustrated Kitchen Bible*

Salmon in Puff Pastry | Sew You Think You Can Cook

Drinks

Appetizers and Snacks

Main Dish

Side Dish

Desserts

Recipe Substitution Tips by Sunday Supper

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#BundtBakers: Hidden Surprise

BundtBakers

This month #BundtBakers issued quite the challenge but the result is a great collection of beautiful bundts! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Hidden Surprise and our creative host is Anshie of SpiceRoots.

When I told my mom the theme she laughed and asked what I was going to do! I’ve been very forth coming in my bundt baking failures – most of which had to do with attempting to put something inside the cake. Cherry pie filling didn’t stay in the middle of the pan but sunk to the bottom creating a pseudo-frosting in my All-American Chocolate Cherry Pie Cake. My attempt at an “upside down” bundt using orange segments for a Mimosa Cake ended up having almost dissolved citrus randomly strewn about the cake. The white chocolate chips I placed in my Green Velvet cake sunk to the bottom and created a catastrophe in trying to dislodge the cakes from the pans.

The plan for this month was to find a cake recipe with a hidden surprise that is supposed to be baked in a bundt pan. I wasn’t about to get all creative this time around! A hidden surprise cake is creative enough with trying to invent my own. I’m not a professional baker or cake recipe developer! And you know what, it worked! Well… kinda… some of the cake stuck to the pan but I was able to get enough to take some pictures. And no one would know, except that I just told you. I brought my slightly mangled cake to a potluck and no one seemed to mind. I was surprised to find that I was only bringing two pieces of cake back home with me – good thing I left a slice for my husband! And hey, on the bright side, I didn’t have to make a frosting. Sure, a frosting would have definitely covered up the imperfections, but my filling acted like a frosting for me. And I don’t care for overly sweet desserts and this cake did not need the extra frosting. But, by all means, go ahead and make some chocolate frosting for a more beautiful bundt.

Chocolate Cheesecake Filled Peanut Butter Bundt

Ingredients:

  • 1 C peanut butter
  • 2 1/2 C sugar, divided use
  • 6 eggs, divided use
  • 2 tsp vanilla extract, divided use
  • 2 tsp baking powder
  • 2 C + 2 tsp flour, divided use
  • 1/2 C milk
  • 8 oz cream cheese
  • 2 tbsp cocoa powder

Steps:

  1. Preheat oven to 325 degrees F. Heavily grease a bundt pan.
  2. In the bowl of a stand mixer, beat together peanut butter with 2 C sugar until combined. Add in 1 tsp vanilla extract and 5 eggs, one at a time. Mix in the baking powder. Add 1 C of flour and mix until combined. Add the milk. Once combined add the remaining 1 C of flour.
  3. In a large bowl, use a hand mixer to combine the cream cheese, cocoa powder, remaining 1/2 C sugar, 1 egg, 1 tsp vanilla, and 2 tsp flour.
  4. Pour half of the cake batter into the prepared bundt pan. Top with the chocolate cream cheese filling, be sure not to touch the edges. Cover the filling with the remaining batter.
  5. Bake cake 60 – 70 minutes, or until a knife inserted comes out clean. Allow cake to cool before removing from the mold.

*This recipe is adapted from Miriam at http://overtimecook.com/2014/03/25/peanut-butter-bundt/*

Chocolate Cheesecake Filled Peanut Butter Bundt Cake | Sew You Think You Can Cook

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Almond Crunch Cake by Renee at Magnolia Days

Balsamic Strawberries Bundt Cake by Terri at Our Good Life

Banana Maple Bundt Cake with Chocolate Star  by Samantha at Un Mordisco Un Pecado

Black and White Surprise Bundt Cake by Patricia at Patty’s Cake 

Chocolate and Vanilla Polka Dot Bundt by Kelly at Passion Kneaded

Chocolate Bundt Cake with Oreo Cheesecake Filling by Mary at Recipes, Food and Cooking

Citrus Raspberry Bundt by Tara at Noshing With The Nolands

Confetti Zebra Cake by Julie at Eat, Drink, Be Mighty

Cookie Dough Bundt Cake by Olivia at Liv for Cake

German Mozarthupf by Jelena at A Kingdom for a Cake

Graham Cracker Bundt Cake with Key Lime Cheesecake Swirl by Tux at Brooklyn Homemaker

KitKat Surprise Bundt Cake by Shilpi at Simply Veggies

Lemon Blueberry Van Halen Bundt by Stacy at Food Lust People Love

Orange and Strawberry Jam Bundt Cake by Deepti at Baking Yummies

Pear and Blue Cheese Bundt by Jane at Jane’s Adventures in Dinner

Polka Dot Bundt Cake by Linda at Brunch with Joy

Raspberry Filled Lemon Bundt by Wendy at A Day in the Life on the Farm

Real Nutella Bundt Cake by Laura at Baking in Pyjamas

Savory Monkey Bread Stuffed Bundt by Andrea at Adventures in All Things Food

Sour Cream Boozy Hazelnut Bundt Cake by Pam at Sidewalk Shoes

Spring Break S’mores Cake by Margaret at Tea and Scones

Strawberry Cheesecake Bundt Cake by Kathya at Basic N Delicious 

Strawberry Twinky Bundt Cake by Beatriz at I Love Bundt Cakes 

Strawberry Swirl Cream Cheese Pound Cake by Kris at Big Rigs ‘n Lil’ Cookies 

Surprise Bundt by Esti at Mummy & Cute

Surprise Filled Chocolate Bundt Cake by Anna at Media Ración Doble, Por Favor

Surprise Inside Carrot Bundt Cake by Rebekah at Making Miracles

Triple Lemon Bundt Cake by Avril at Baking and Creating with Avril

Tropical Surprise Bundt Cake by Anshie at Spice Roots

Mudslide Cheesecake for #FifteenCheesecakes

I think the thing that has surprised me most about blogging is how social it really is. There’s a great network of support from other foodies and it’s fun when we can come together to celebrate important milestones.

CheesecakeToday we’re celebrating the 15th wedding anniversary of Camilla and her husband. Camilla is always hosting some kind of party on her site, Culinary Adventures with Camilla, and they’re always fun! Instead of traditional cake at their wedding, they served cheesecake. She asked some bloggers to help celebrate this milestone with delicious cheesecake.

I quite enjoy cheesecake but rarely ever have it. In fact, I’ve only made cheesecake once! I started looking through my favorites save on foodgawker. While I wanted to push that little heart all over again on just about every cheesecake I couldn’t pull my eyes away from this mudslide cheesecake. Kahlua, yum. Bailey’s, yum. Chocolate, yum.

Instead of making a chocolate sauce to top my cheesecake, I decided to use chocolate graham crackers in the crust. I really think that decision makes the cake. Well, the kahlua and bailey’s don’t hurt anything. I used my homemade Irish cream and some homemade kahlua I got from one of my bowling teammates. This cheesecake is so rich and smooth that there’s no way it needs a sauce. Even my husband, who thinks he doesn’t like cheesecake, devoured a slice or two of his own.

Congratulations on 15 years of marriage, Camilla!

Mudslide Cheesecake

Ingredients:

  • 1 3/4 C chocolate graham cracker crumbs (I got this from about 9 crackers)
  • 1 1/4 C sugar, divided use
  • 6 tbsp melted butter
  • 24 oz cream cheese, at room temperature
  • 3 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1/3 C Kahlua
  • 1/3 C Bailey’s

Steps:

  1. Preheat oven to 350 degrees F. Place a casserole dish full of water on the bottom rack.
  2. In a bowl, mix together graham cracker crumbs, 1/4 C sugar, and the melted butter. Press crumbs into a 9″ springform pan, pressing up the sides. Bake 8-10 minutes. Set aside.
  3. In the bowl of a stand mixer, beat the cream cheese and sugar. Add the eggs, one at a time. Mix in the vanilla extract.
  4. Divide filling into two bowl. Mix the Kahlua into one half of the filling and the Bailey’s in the other.
  5. Pour the Bailey’s filling into the springform pan. Top with the Kahlua filling. Bake 40 minutes. Turn off the oven and crack the door for 15 minutes. Remove from the oven and cool completely before placing in the refrigerator to chill for several hours before serving.

*This recipe is adapted from Jenny at http://www.thebrunettebaker.com/2014/03/kahlua-mudslide-cheesecake_17.html*

Mudslide Cheesecake | Sew You Think You Can Cook

Check out this list, that’s much longer than #FifteenCheesecakes to help Camilla celebrate!

Berry Cheesecake Bars by Baking and Creating with Avril

Cherry Cheesecake Bites by Cookaholic Wife

Chocolate Caramel Cheesecake by Dancing Veggies

Chocolate Cheesecake by My Hobbie Lobbie

Chocolate Topped Peppermint Cheesecake by Amy’s Cooking Adventures

Classic Cheesecake with Strawberry Puree by Making Miracles

Cookies & Creme No-Bake Cheesecake by Hapa-tite!

Creme Brulee Cheesecake Bars by Tara’s Multicultural Table

Easter Basket Mini Cheesecakes by Little Bit of Everything

Everyday Cheesecake by Things I Make (for Dinner)

Irish Cream Cheesecake by A Day in the Life on the Farm

Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark

Lowfat Blackberry Cheesecake by A Kitchen Hoor’s Adventures

Matcha-Yuzu Cheesecake with a Meyer Lemon Glaze by Culinary Adventures with Camilla

Mini Churro Caramel Cheesecake by Cheese Curd In Paradise

Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair

Neapolitan Cheesecake by PicNic

No-Bake Pumpkin Cheesecake by Angels Homestead

Ricotta Cheesecake with Shortbread Crust by Living the Gourmet

Samoa’s Cheesecake by Goodie Godmother

Sopapilla Cheesecake Bars by The Savvy Kitchen

Sopapilla Puff Pastry Cheesecake by Pink Cake Plate

Skinny Vanilla Bean Cheesecake by Renee’s Kitchen Adventures

Twix Cheesecake Brownie Torte by Making Memories With Your Kids

#BundtBakers: Chocolate

4ae7b-bundtbakerspostCould there be a more perfect theme to February’s #BundtBakers post? I think not! This month we’re talking chocolate. All things chocolate – in any shape, color, or form. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s host is Tanya of Dessert Stalking.

I often pair the theme with some sort of chocolate cake so I wanted to “branch out”, if you will. And with Valentine’s Day I thought I’d embrace the holiday. I had the most amazing cake pictured in my head. A White Chocolate Chip Studded Red Velvet Cake with a Chocolate Cream Cheese Frosting.

It still makes me cry a little inside when I look at the cake that I ended up making. I’ve tried to embrace it by giving my cake a clever title: How the Grinch Stole Valentine’s Day.

Let me give you a little background:

I made my grocery list for the long weekend. I do this in two stages. I first make a list in the order of my weekly menu. I put question marks next to items I need to doublecheck. I then rewrite the list in an order that follows the grocery store floor plan (all produce written together, dairy together, meat, etc.). There was a question mark next to “red food coloring.” I completely missed it. I did not check the status of my red food coloring. Turns out, red was the only color no longer in my possession.

And it was snowing. Not only does this Florida girl prefer to wait to leave the house until the roads have been treated but taking a 7 month old to the grocery store for a quick trip doesn’t exist. And taking a 7 month old to the grocery store in the snow for a quick trip just doesn’t seem smart. Or worth it!

I asked my personal red velvet cake expert (my friend Tara) what the batter would look like without food coloring. Because there’s so little cocoa powder in the batter I didn’t think it’d look particularly pretty. She told me it’d probably be a pinkish brown. In retrospect, that might have been better!

FullSizeRenderI messaged my husband saying it looked like I was making a velvet cake. Little did he know that I’d already started brainstorming other ideas. I’ve seen blue velvet cakes all over the internet and they’re stunning. (Come football season I’ll be giving it a shot with some orange frosting!) But then I thought about doing green velvet. With St. Patrick’s Day being the next holiday I figured, “why not?” I put out a vote to my fellow #BundtBakers and green was winning by a long shot. What sealed the deal was my husband saying “Use a different color! Oh do green do green!”

I’m pretty sure there are recipes out there for green velvet cake – you might start to see a lot of them in March. I didn’t look for one and followed the recipe I’d planned on using for red velvet. I am challenged when it comes to using food coloring – always have been. Unfortunately I didn’t use enough dye to make a green in the shade I was hoping for. Sure, it’s a “shamrock” green but with my brown chocolate cream cheese icing it looked pretty drab.

I also ran into a chocolate chip problem! (Notice, I didn’t put them in the recipe – if you know the trick to incorporating them please share it with me!) The white chocolate chips all fell to the bottom/top and stuck to the pan. Thankfully I was using my Bundt Duet Pan and one of the two cakes still came out nicely.

The rest of the batter I used to make 12 cupcakes. Those poor babies have missing bottoms and probably should have been turned into cake pops. (If I were still living in FL I would have called my baking buddy Kate and something magically creative would have unfolded, I have no doubt.)

The cake, while ugly, was perfectly moist and tasted as red velvet cake should.

How the Grinch Stole Valentine’s Day

Ingredients for the cake:

  • 1 stick unsalted butter, at room temperature
  • 2 C sugar
  • 1 C vegetable oil
  • 4 eggs, whites and yolks divided
  • 1 1/2 tbsp vanilla extract
  • 1 tsp white vinegar
  • food coloring
  • 3 C cake flour
  • 1 tsp baking soda
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 C buttermilk, at room temperature

Ingredients for the frosting:

  • 1 pkg (8 oz) cream cheese, at room temperature
  • 1/2 stick butter, at room temperature
  • 1 tbsp vanilla extract
  • 3 C powdered sugar
  • 1/2 C cocoa powder

Steps for the cake:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer, beat together the butter and sugar until creamy. (It’ll get fluffy first – keep mixing.) Add in the vegetable oil until combined. Add the egg yolks and vanilla. Add the vinegar and food coloring.
  3. In a large bowl whisk together the flour, baking soda, cocoa powder, and salt.
  4. Add 1/3 of the dry ingredients to the wet ingredients until combined. Add 1/2 of the buttermilk. Repeat and finish with the last 1/3 of the dry ingredients.
  5. Whisk the egg whites until white and foamy. Gently fold into the batter.
  6. Pour cake batter into well greased cake pan(s). Bake according to chart:

Red Velvet Cake bake time7.   Allow cake to cool in the pan.

Steps for the frosting:

  1. In the bowl of a stand mixer, beat together cream cheese and butter until combined. Mix in the vanilla extract, sugar, and cocoa powder. Beat until combined and fluffy.
  2. Frost cakes when they’re completely cooled.

*The cake recipe is adapted from Sally at http://sallysbakingaddiction.com/2015/02/09/red-velvet-layer-cake-with-cream-cheese-frosting/ and the frosting recipe is adapted from Caroline at http://chocolateandcarrots.com/2014/07/chocolate-cream-cheese-frosting*

Green Velvet Cake with Chocolate Cream Cheese Frosting  Sew You Think You Can Cook

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the#bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Apricot Almond Bundt Cake with Dark Chocolate Ganache by Cassandra at Cassie’s Kitchen

Blackforest Bundt Cake by Anshie at SpiceRoots

Chocolate and Almonds Bundt Cake by Kathya at Basic N Delicious

Chocolate and Lavender Bundt Cake by Aisha at La Cocina de Aisha

Chocolate and Rose Bundt Cake by Lara at Tartacadabra

Chocolate Buttermilk Bundt Cake by Beatriz & Mara at I love Bundt Cakes

Chocolate Covered Strawberry Bundt Cake by Julie at Eat, Drink, and Be Mighty

Chocolate Crumb Bundt by Catherine at Living the Gourmet

Chocolate Custard Floating Island Bundt Cake by Jelena at A Kingdom For a Cake

Chocolate Honeycomb Bundt by Sue at Just Sew Sue

Chocolate Irish Cream Bundt by Anne at From My Sweet Heart

Chocolate Orange Bundt Cake by Tux at Brooklyn Homemaker

Chocolate Pound Cake by Renee at Magnolia Days

Chocolate Strawberry Pound Cake by Wendy at A Day in the Life on the Farm

Cider White Chocolate Bundt Cake with White Chocolate Glaze by Patricia at Patty’s Cake

Dark Chocolate Pomegranate Bundt Cake by Linda at Brunch with Joy

Devil’s Food Chocolate Bundt Cake by Tanya at DessertStalking Blog

Double Chocolate Sour Cream Bundt Cake by Carola at En La Cocina de Caro

False Chocolate Bundt Cake by Anna at Media RaciÛn Doble, Por Favor

Guava and Chocolate Bundt by Kelly at Passion Kneaded

Kickin Chocolate Bundt Cake by Kaylin at Keep it Simple, Sweetie

Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts by Laura at The Spiced Life

Mars Bar Bundt by Tara at Noshing With The Nolands

Marshmallows Chocolate Bundt Cake by Shilpi at SimplyVeggies

Quadruple Chocolate Bundt by Stacy at Food Lust People Love

Red Velvet Bundt with White Chocolate Roses by Laura at Baking in Pyjamas

Sacher Bundt Cake by Esti at Mummy & Cute

Spicy Chocolate Mini Bundt Cake by Rocio at Kids & Chic

Triple Chocolate Buttermilk Bundt Cake by Teri at The Freshman Cook

Tunnel of Fudge Bundt Cake by Rebekah at Making Miracles

White Chocolate & Raspberries Bundt Cake by Samantha at Un Mordisco Un Pecado