Red Velvet Brownies with Cream Cheese Frosting

This week's baking adventure brings back one of my favorite recipes with a twist.  For his birthday a coworker requested something with red velvet.  I've done cupcakes, cakes and cake balls with red velvet and they are always met with a great response, but I wanted to try something different.  I thought about taking a stab at a knock off recipe for the Cheesecake Factory's Red Velvet Cheesecake but alas, I don't have a spring-form pan.  So I scrapped the cheesecake idea and opted for red velvet brownies. These decadent treats are richer than cake and sinfully delicious.  They are also extremely easy and use basic ingredients I have on hand most of the time.  Here's the delectable recipe.

Brownie Recipe

• 1 (4-oz.) bittersweet chocolate baking bar, chopped
• 3/4 cup butter $
• 2 cups sugar
• 4 large eggs $
• 1 1/2 cups all-purpose flour
• 1 (1-oz.) bottle red liquid food coloring
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Cream Cheese Icing
• Garnish: white chocolate curls (or chocolate chips if you are lazy)

Preparation

1. Preheat oven to 350°. Line bottom and sides of a 9-inch square 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 sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
3.  Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
4.  Lift brownies from pan, using foil sides as handles; gently remove foil.
5.  Spread Cream Cheese Frosting on top of brownies, and cut into 16 squares. 
6. Garnish, if desired.

Icing Recipe:

• 1 (8-oz.) package cream cheese, softened $
• 3 tablespoons butter, softened $
• 1 1/2 cups powdered sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Preparation

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.

Orange Bundt Cake

I wanted to dust off the mini bundt cake pan Elliott gave me for Christmas so I decided to make some yummy citrus style bundt cakes.  Honestly, the glaze was the best part.  I'd recommend using it on cinnamon buns to give them a fun flavor.

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1-1/2 teaspoons grated orange peel
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 cup milk 

GLAZE:

• 1 cup confectioners' sugar
• 4 teaspoons orange juice

Directions

• In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange peel and extracts. 
• Combine flour and baking powder; add to creamed mixture alternately with milk.
• Pour into a greased and floured 6-cup fluted tube pan. 
• Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool.
• For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.

Slutty Valentine Brownies

This week I decided to let absolute decadence rule and found this recipe online at http://whatsgabycooking.com/slutty-brownies/
I made a few tweaks to the recipe and I hope these will be a huge hit at the office.

Ingredients

For the Brownie layer:
• Pillsbury Fudge Brownies prepared as the box directs
 
For the Oreo layer:
• 1 package of Oreo (regular stuffed or double stuffed) 
 
For the Cookie Dough layer:
• 1 cup unsalted butter (at room temp)
• 1/2 cup brown sugar
• 1 1/2 cup white sugar
• 2 eggs
• 2 1/2 tsp vanilla extract
• 2 1/2 cup AP flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 cups semi-sweet chocolate chips

Instructions

1. Pre-heat the oven to 350 degrees.
2. Line the bottom of a 9x9 baking pan with foil and spray with Pam
3. Prepare the cookie dough layer:
• Cream together the butter and sugars in a mixer. 
• Add the eggs and vanilla.
• Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
• Fold in the chocolate chips. Set dough aside.
4. Mix the brownie batter as directed on the box.
5. Layer 1/2 of the cookie dough on the bottom of a 9x9 baking pan, pressing down firmly
6. Layer as many Oreos that will fit on top of the cookie dough.
7. Pour the brownie batter on top of the Oreo layer and make sure it's evenly layered on top.
8. Bake for 30-35 minutes.