Red Velvet and Seafoam



A co-worker requested I make red velvet cupcakes for his birthday. And here they are. :)
I have made red velvet cupcakes three times now so I wanted to try doing things a little different. I used a cake recipe from Cheryl at Cupcake Bakeshop instead of the one from Vanilla Garlic at Simply Recipes I used last time. AND, for the next time, I think I will make up my own recipe to have a deeper red color and a moister cupcake overall. Some say beets juice works really well.

Then, because my Seanie says, "Cupcakes need filling, they're just better that way. " LOL.
- I filled the cupcake with chocolate custard.


For the frosting. . . I made a new and different one called "Seafoam Frosting" from Michelle at Big Black Dogs, which turned out a little runnier than I would have liked and was not tangy or thick and gooey enough to satify my cream cheese frosting cravings.
With that said, I really, really liked the frosting and it ended up going well with the red velvet cake. It had a very light roasted coffee taste, which was the brown sugar, and was very light and smooth with a pretty shimmer. I will use it in the future for other baking projects-I Just don't think it was the absolute PERFECT match for red velvet.

As far as reviews go, everyone commented on the chocolate pudding in the middle and the nice flavor in the frosting.

THE END!
P.S. Oh yeah, and I just remebered that June is my Second Blogoversary. Yay for me! It's seems like it's been longer. Is that good or bad? Haha.

Beet and Brown Sugar
Frozen Yogurt


I baked some beets in the oven the other day and had this weird idea to make beet frozen yogurt. A healthy frozen treat. I kinda liked it, it was different with a sublte beet taste and a tang from the yogurt. And I just loved how the brilliant color turned out. Anyway, I thought I would share. Even though sometimes these different recipes don't turn out great like a Mocha brownie would, I still like the adventure.

Recipe
1 1/2 medium size baked beets
3 tbs dark brown sugar
2 tbs water
1 tbs vanilla
half a 2lb. tub of Mountain High original plain yogurt

-Rinse beets and cut greens off the top leaving a small stub
-Wrap beets in foil and place on a baking sheet also covered with foil
-Bake beets at 450F for and hour until soft in the middle when pierced with a fork
-Let beets cool over night in the fridge
-Peel off outer skin of beats
-Place an empty container that will hold your finished frozen yogurt in the freezer
-Place 1 1/2 beets in blender and puree with 2 tbs water, vanilla, and 3 tbs brown sugar
-Mix beet puree with yogurt

-Place mixture in ice cream maker per manufacture's instructions-blah,blah, blah
-Put your frozen yogurt in the chilled container and cover with plastic wrap directly touching the yogurt
-Let fro-yo freeze up to an hour and then serve
After 24 hours the yogurt could get pretty hard. If you let it thaw for 15-20 minutes and then blend again. the consistency should come back.

THE END!