Tag: butter

Red Velvet Br❤️wnies with Cream Cheese Frosting

Red Velvet Brownies with Cream Cheese Frosting

Our celebrations have changed a lot since our first days of celebrating Valentine’s Day. I remember when a stuffed animal and a box of candy made me happy. Okay, that made me laugh a little; those days are long gone. Since then, we have spent many Valentine’s dinners with our kids when they were small, and we have celebrated a few at fancy restaurants.

It seems that we enjoy our time at home, now more than ever. I know what you’re thinking. That is a sure sign of getting old, and you would be right. We have been blessed to enjoy many seasons of life together, and they have all been my favorite. This season is my new favorite, though.

If you are looking forward to a special Valentine’s Day at home this year, here is a delicious treat to make for your loved one! And, if staying home means we get red velvet desserts, I’m all for it! These red velvet brownies topped with cream cheese frosting are terrific! Check your brownies early. You do not want to overbake them, when you insert a toothpick into the center, you want to see a few moist crumbs.

Red Velvet Brownies with Cream Cheese Frosting
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Red Velvet Brownies with Cream Cheese Frosting

Course Dessert
Author Amye Melton

Ingredients

  • 1 (4-ounce) bittersweet chocolate bar chopped
  • 3/4 cup salted butter
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 (1-ounce) bottle red liquid food coloring
  • 2 teaspoons vanilla extract
  • Cream Cheese Frosting
  • 1 (8-ounce) package cream cheese softened
  • 1/2 cup salted butter softened
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350℉. Line bottom and sides of a 9-inch square baking pan with foil, allowing 2 - 3 inches to extend over sides; lightly spray with nonstick cooking spray.
  • Microwave chocolate and butter in a large microwavable bowl on HIGH until melted (1 1/2 - 2 minutes). Whisk until smooth.
  • Whisk in sugar.
  • Add eggs, one at a time, whisking just until blended.
  • Whisk together flour, baking powder, and salt. Gently stir flour mixture, food coloring, and vanilla into chocolate mixture, stirring just until well incorporated.
  • Pour batter into prepared pan. Bake in preheated oven until a wooden toothpick inserted in center comes out with a few moist crumbs, about 25 minutes.
  • Cool completely on a wire rack.
  • While brownies are cooling, prepare frosting. Beat cream cheese and butter until creamy, but do not overbeat. With mixer on low, add powdered sugar and mix until smooth. Beat in vanilla. Increase speed to high and beat until light and fluffy, just about 1 - 2 minutes.
  • Cut into squares and serve.

Chocolate Chip Cheeseball

Chocolate Chip Cheeseball

It seems that everyone has focused on the bad things that happened in 2020. I could start listing the bad, but I choose to focus on the good. Yes, it has been different and stressful. I decide not to be a glass half empty type of person, though. As we go into 2021, I find myself thankful for much in 2020, and it is my wish that you can do that also.

Party appetizers are a must for New Year’s Eve! From finger foods and delicious dips to Charcuterie boards. A table full of appetizers is sure to get your celebration off to a great start.

Here’s is a fun cheeseball that everyone loves. This chocolate chip cheeseball is a sweet surprise served with graham crackers. It is somewhat sticky, and I find it easier to roll this into a ball if I do it in a bowl. Pour some of your chopped pecans or chips into the bottom of the bowl. Place the cheeseball mixture on top, and then use the bowl to help guide you into making it into a ball. Pour additional pecans or chips on top. Now, you should be able to dump the ball onto waxed paper and finish covering it with nuts or chips.

Chocolate Chip Cheeseball
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Chocolate Chip Cheeseball

Course Appetizer
Author Amye Melton

Ingredients

  • 2 (8-ounces) cream cheese softened
  • 1/2 cup butter softened
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  • 3/4 cup powdered sugar
  • 3/4 cup mini chocolate chips
  • 1/2 cup toffee bits optional
  • 3/4 cup finely chopped pecans or additional mini chocolate chips
  • Graham Crackers for serving

Instructions

  • Beat cream cheese and butter until creamy. Add vanilla and sugars and mix well.
  • Stir in 3/4 cup mini chocolate chips and toffee bit (if using). Mix well.
  • Cover and place in the refrigerator for 30 minutes.
  • Remove mixture from refrigerator and roll into a ball. Mixture will be very sticky. Cover ball completely with pecans or mini chocolate chips. Place on serving dish. Wrap with plastic wrap and refrigerate for 1 hour. Serve with graham crackers.

 

Cheesy Onion Casserole

Cheesy Onion Casserole

Christmas is all about traditions to me. I try to keep the traditions from my childhood and the ones Greg and I have started as a family, going today. I’m not sure we had a traditional Christmas Eve meal when the kids were smaller. I think that maybe it was whatever I could get on the table in the rush of the season.

When we lived in Florida, at the kid’s request, it became shrimp every Christmas Eve. Since moving back to Georgia, it seems that Christmas Eve dinner has never been the same. This year I plan to try something new and bake a prime rib. That should please everyone, and I will not have to spend all day in the kitchen.

This casserole has the taste of a French Onion Soup. It is packed with flavor and should pair wonderfully with the prime rib. My plan is to saute’ the onions a day or two ahead of time. Store in the refrigerator. Then assemble and bake the casserole on Christmas Eve.

Cheesy Onion Casserole
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Cheesy Onion Casserole

Course Side Dish
Author Amye Melton

Ingredients

  • 2-3 tablespoons unsalted butter
  • 4 large yellow onions sliced into rings
  • freshly ground black pepper
  • 2 cups shredded Swiss cheese
  • 1 (10-ounce) can Cream of Chicken soup undiluted
  • 2/3 cup milk
  • 1 teaspoon soy sauce
  • sliced French bread (sliced 1/2-inch thick)

Instructions

  • Preheat oven to 350℉.
  • In a large skillet, melt butter over medium heat.
  • Add onions and saute until translucent.
  • Add a few turns of freshly ground pepper and stir.
  • Pour onions into a shallow 2-quart casserole dish.
  • Top with 2/3 of the Swiss cheese and set aside.
  • In a medium bowl mix soup, milk, and soy sauce. Pour over the cheese and onions.
  • Top with French bread slices.
  • Bake at 350℉, uncovered, for 15 minutes.
  • Remove from oven and gently push the bread down into sauce.
  • Top with remaining cheese.
  • Return to oven and bake, uncovered, for 15 minutes.
  • Serve immediately.

Apple Crumb Cake

apple crumb cake

We are on the brink of my favorite time of the year. With a few cooler days, I am already itching for sweater weather! My first pot of chili has already been made. Now I’m all about pumpkins and my favorite fall fruit, apples!

I love a good apple, and cooking with them takes the flavor to a whole nother level! From apple pies and cakes, applesauce and apple butter,  to this wonderful apple crumb cake. They are simply perfect!   

Choosing an apple to cook with can be a bit baffling. There seems to be a new variety every season. Granny Smith, Fuju, Golden Delicious, and Jonathan are always perfect for baking, but I tend to use Honeycrisp if I have made a trip to the apple house for Mutzu.  With over 2500 types available in the US alone, many will work well for cooking and baking.

apple crumb cake
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Apple Crumb Cake

Course Breakfast
Author Amye Melton

Ingredients

  • Streusel:
  • 1 cup light brown sugar packed
  • 1/4 teaspoon salt
  • 5 tablespoons cold unsalted butter cut into small pieces
  • Cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 stick cold unsalted butter cut into small pieces
  • 3/4 cup full fat sour cream
  • 1 large egg beaten
  • 2 cups peeled and diced apple

Instructions

  • Preheat oven to 350℉. Prepare baking pan with nonstick cooking spray or paper liners in muffin tin sprayed with nonstick cooking spray.
  • To make the Streusel: In the bowl of a standing mixer fitted with the paddle, combine the flour with brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembled coarse meal; continue mixing the streusel until very small clumps form. Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.
  • To make the cake: In the mixer bowl, combine the flour with granulated sugar, salt, baking powder, baking soda, and cinnamon. Add the butter pieces and beat at low speed until the mixture resembles coarse meal. Add the sour cream and beaten egg and beat until the batter is smooth. Add the diced apples and beat just until incorporated.
  • Pour into baking pan or scoop in muffin tins. Press the streusel into clumps and sprinkle on top. Bake in pan for about 45 minutes and muffins for about 30 minutes, or until golden and a toothpick comes out clean. Cool slightly before serving.

Amaretto Pound Cake

Pound cakes are my jam! I absolutely love to have one at the house. I think it’s just homey to have a pound cake in a beautiful cake plate on the kitchen counter. Aside from that and more importantly, they are fantastic for breakfast, snacks, or dessert. Greg even loves them toasted with butter.

There is one little secret you should know about me, though. Do not ever believe me if I ever tell you that a particular pound cake recipe is my favorite because they are like best friends. I can not have just one favorite! So, with that said, here is another FAVORITE pound cake!

This Amaretto Pound Cake recipe is terrific! It is from my VeryVera Cookbook. I lived in Augusta for five years, and I know that Vera knows pound cakes. If you follow Vera’s directions, your cake will be delicious! This cake is tender and moist, and it’s delicious for days…if it lasts that long!

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Amaretto Pound Cake

Course Dessert
Author Amye Melton

Ingredients

  • 1 cup unsalted butter room temperature
  • 3 cups granulated sugar
  • 1 cup heavy cream room temperature
  • 1 1/2 teaspoons almond extract
  • 1/3 cup amaretto liqueur
  • 3 cups cake flour
  • 1/4 teaspoon salt
  • 6 large eggs room temperature
  • Floured baking spray
  • GLAZE
  • 2 1/2 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1 1/4 tablespoons water

Instructions

  • Preheat oven to 325℉.
  • Cream the butter and sugar in a large bowl of stand mixer fitted with the paddle attachment on medium speed for 20 minutes, until light and fluffy.
  • While the butter and sugar are creaming, measure out the remaining ingredients for the cake.
  • In a liquid measuring cup, whisk together the cream, almond extract, and amaretto.
  • In another bowl, whisk together the cake flour and salt.
  • Once the butter and sugar have finished creaming, scrape the sides and bottom of the bowl.
  • With the mixer on low-speed, add the eggs one at a time, beating well after each addition.
  • Let the mixture beat on low speed for 5 minutes.
  • With the mixer still on low speed, alternately add the flour mixture and the cream mixture, beginning and ending with the flour mixture. Mix until well blended.
  • Scrape the bowl and incorporate any unmixed batter if necessary.
  • Prepare a large 12-cup Bundt pan with floured baking spray.
  • Pour the batter into the prepared Bundt pan until it is about 1 to 1 1/2 inches from the top. Tap the pan on the counter to ensure there are no air bubbles. (If there is remaining batter, us it to make muffins.
  • Bake for 1 hour and 10 minutes. Insert a wooden skewer into the cake, and if there is no cake on the skewer, it's done.
  • While the cake is in the oven, prepare the glaze.
  • Remove the cake from the oven. Allow the cake to cool in the pan, on a wire rack, for 15 minutes or until cool enough to handle with pot holders. Place the wire rack on top of the cake pan and flip the pan over. Gently lift the pan, being careful not to remove any of the outside crust.
  • Using a pastry brush, generously douse the curved top of the cake with glaze. The cake should appear shiny with the glaze but not saturated.
  • Glaze Instructions:
  • Melt the butter and sugar in a medium saucepan over medium heat.
  • Add the water and bring to a boil. Cook for 2 to 3 minutes or until the mixture is smooth and not grainy.
  • Remove from the heat and stir in the amaretto until well blended.