RED VELVET PANCAKES WITH CREAM CHEESE TOPPING
http://www.bettycrocker.com/recipes/red-velvet-pancakes-with-cream-cheese-topping/7e08e0aa-1a71-40f7-83fe-420aa03067b5
Ingredients
Cream Cheese Topping
- 4
- oz (half of 8-oz package) cream cheese, softened
- 1/4
- cup butter, softened
- 3
- tablespoons milk
- 2
- cups powdered sugar
Pancakes
- 2
- cups Original Bisquick® mix
- 1
- tablespoon granulated sugar
- 1
- tablespoon unsweetened baking cocoa
- 1
- cup milk
- 1
- to 1 1/2 teaspoons red paste food color*
- 2
- eggs
- Powdered sugar, if desired
Directions
- 1In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
- 2In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
- 3For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
- 4Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.
JELLO WITH HEART
Find recipe in blog folder. Will help if seeing picture. Couldn't find on-line.
Coat a 9x13 with cooking spray. Make 4 small boxes of jello according to box. Let set. Use a mini heart cutter and cut out hearts. Wash pan to reuse. Spray again and arrange hearts, spacing evenly. Sprinkle 2 envelopes of unflavored gelatin over 1/2 cup cold water. Let sit for 1 minute, when stir in 1 1/2 cups boiling water and 1 can (14 oz) sweetened condensed milk (next time let it cool). Pour into pan but not over hearts. You might not use the whole mixture. Put back into fridge until firm. Or I think next time I might put 9x13 in fridge and then pour milk mixture so I don't have to move pan after poured in mixture.
Chocolate Mousse Crunch Cake
http://www.ourbestbites.com/2010/03/chocolate-mousse-crunch-cake/
Recipe by Our Best Bites
Ingredients:
1 package Duncan Hines Devil’s Food Cake
1 recipe (give or take a little) Chocolate Ganache
Crushed Heath bars or a bag of chocolate-covered Heath bits
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water (just heat it in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 tsp. vanilla
Instructions:
Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.
Prepare ganache (if you haven’t already) according to directions.
With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.
Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.
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