Can you feel it? The Christmas spirit, that is??
This time of year is magical. My parents and grandparents made this time of year so special and unforgettable growing up. From hearing Santa on the roof, to spotting Rudolph's shining red nose in the Christmas Eve sky, to impatiently waiting at the top of the stairs with my little sisters on Christmas morning, waiting until we were given the go-ahead to come scrambling down the stairs to see what goodies Santa had brought.
Even as an adult, those memories make this time of year just as special.
As I sit here illuminated by the glow of the Christmas tree lights, I'm thankful for the blessings that have come my way. Among all the holiday shopping, parties, and gift wrapping, it's always fun to bake traditional Christmas goodies. It just wouldn't be Christmas-time without some homemade sweet treats.
When it comes to traditional holiday desserts, I can't think of any cake more reminiscent of the season than a strikingly-red, Red Velvet Cake.
This recipe from Paula Deen turned out beautifully. I made it for our annual Christmas party/luncheon at work, and it was a big hit. This cake had a somewhat dense, yet tender texture that was moist and perfect. I did not use Paula's icing recipe after reading the reviews. It incorporated melted marshmallows, and several reviewers noted that it was a little too sweet. Instead, I used one of my favorite, classic cream cheese icing recipes and simply added a cup of shredded coconut to give it a twist.
This one will definitely be my go-to recipe in the future.
Bon Appetit and Merry Christmas, my friends!!!
Red Velvet Cake
Adapted from: Grandmother Paula's Red Velvet Cake, from Paula Deen
Ingredients:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Cream Cheese Icing (recipe below)
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Cream Cheese Icing (recipe below)
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
Cream Cheese Icing:
Adapted from: Annette Harrell
1 (8 oz.) pkg. cream cheese
1 stick margarine, room temperature
1 lb. confectioners sugar
2 tsp. vanilla
1 cup sweetened, shredded coconut
Ingredients:
Ingredients:
In the bowl of a stand mixer fitted with paddle attachment, beat
cream cheese and butter until creamy
and smooth.
Add vanilla. Slowly add small portions of the confectioners sugar and
mix on low until well blended. Stir in shredded coconut.
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