Christmas: Red Velvet Peppermint Swirl Brownies

Red Velvet-Peppermint Brownies

When I read the title of this recipe, I knew I had to make it.  I love red velvet anything, add peppermint and cream cheese,  and I am in dessert heaven.   Being it is the holiday time, I do not need an excuse to bake something yummy.   I don't worry about the calories,  I just go for it.   I was surprised on how easy these brownies were to make.  You make two layers - the chocolate layer and the cream cheese layer.  Swirl them together and you have beautiful and tasty brownies.
For the chocolate layer:  The chocolate is melted with  the butter in the microwave.  Eggs are then added along with the food coloring, peppermint extract and vanilla extract.  Stir until everything is combined and stir in the dry ingredients.  The batter is poured into a lined 13x9-inch baking dish.
For the cream cheese layer: Next you make the cream cheese topping.  Cream cheese and sugar are beat at medium speed until fluffy.  Add egg whites and vanilla extract and beat until combined.  Stir in the flour and the cream cheese layer is complete.  Spoon it over the brownie batter and swirl the cream cheese into the brownie layer and bake.  Remove the brownies from the oven and cool completely before cutting into squares.
The result: Delicious brownies with melt in your mouth goodness.  They are more fudgy than cake like.  The taste of peppermint is ever so mild and that makes these brownies extra good.  They are a  great treat for your family and friends or to put in your holiday goodie tins:)

Red Velvet-Peppermint Swirl Brownies
From Southern Living Magazine

Ingredients:

1 (4-ounce) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 1/4 cups sugar, divided
4 large eggs
1 (1-ounce) bottle red liquid food coloring
1/4 teaspoon peppermint extract
2 teaspoons vanilla extract, divided
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 (8-ounce) package cream cheese, softened
2 egg whites
2 tablespoons all-purpose flour

Directions:

1. Preheat oven to 350 degrees F.  Line bottom and sides of a 13x9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.  Whisk in 2 cups sugar.  Add eggs, 1 at a time whisking just until blended  after each addition.  Add food coloring, peppermint extract, and 1 teaspoon vanilla.  Gently stir in 1 1/2 cups flour and 1/8 teaspoon salt. Pour batter into prepared pan.

Chocolate and Butter

Melted Chocolate and Butter

3. Beat cream cheese and remaining 1/4 cup sugar at medium speed with an electric mixer until fluffy.  Add egg whites and remaining 1 teaspoon vanilla, and beat until blended.  Stir in 2 tablespoons flour until smooth.  Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.

Chocolate Layer

Dollops of Cream Cheese on Chocolate Layer

Cream Cheese Swirled in Chocolate Layer

4. Bake at 350 degrees F for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.  Cool completely in pan on a wire rack (about 1 hour).  Lift brownies from pan, using foil sides as handles.  Gently remove foil; cut brownies into squares.

Makes about 2 dozen

Baked Goodness

Christmas:Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Don't these cookies get you in the holiday spirit?  They are so pretty and  they remind me of Christmas.  And the taste is absolutely delicious.  You cannot eat just one.

I first saw these cookies when the kids and I were eating lunch at Panera Bread.  They looked so inviting.  I already had a cookie with my lunch, so I decided to go home and find a recipe for these holiday cookies.

I found several recipes, but the one I loved was from Chelsea's Culinary Indulgence.  This recipe is very easy.  Start by getting a box of red velvet cake mix (the recipe suggested Duncan Hines), some flour, eggs, vegetable oil, and vanilla extract.  Mix them together with a stand mixer until the batter is smooth.  You then stir in 1 cup of white chocolate chips.  Roll about 1 tablespoon of the dough into a ball and roll the ball in powdered sugar.  Place the cookies on a baking sheet lined with parchment paper.  Bake the cookies for 10 minutes or until the cookies begin to crack.  Remove the cookies from the oven and transfer to a wire rack to cool.

That's all there is to it.  The cookies are ready to enjoy.  For my family it was love at first bite.  These cookies are going to be made many times over at the Saucier House.

This recipe makes about 2 dozen cookies

Red Velvet Crinkle Cookies
From Chelsea's Culinary Indulgence

Ingredients:
1 box Duncan Hines red velvet cake mix
2 tablespoons all-purpose flour
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup white chocolate chips
Powdered sugar for rolling the cookies

Directions:

1.  Preheat oven to 375 degrees F.  Line your baking sheets with parchment  paper and set aside.
2.  Over a large bowl, sift cake mix and flour.  In the bowl of a stand mixer, mix together the cake mix, flour, eggs, oil, and vanilla extract.  Mix well until smooth.  Stir in white chocolate chips until combined.
3. Take about 1 tablespoon of the dough and roll into  a ball.  Roll the ball in powdered sugar until fully coated.  Place the cookie balls on the prepared baking sheets.  Bake for 10 minutes, or until edges are set and the cookies begin to crack.  Note: Even if the cookies don't look completely done take them out of the oven after about 10 minutes.  Transfer cookies to a wire rack to cool.