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Red Velvet Pound Cake

A perfectly dense and decadent Red Velvet Pound. Lightly flavored with chocolate and hint of espresso covered in a tangy and sweet chocola...

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Red Velvet Pound Cake

A perfectly dense and decadent Red Velvet Pound. Lightly flavored with chocolate and hint of espresso covered in a tangy and sweet chocolate cream cheese frosting.

    
This post may contain affiliate links, please see my affiliate notice for details.

Although red velvet cake is a southern staple, its origin might not have began in the south. The birth of velvet cakes began in the 19th century when bakers began adding vinegar to their cakes. The result was an incredibly soft, tender and moist crumb. Around the 20th century devil's food cake, a rich chocolate cake, came into the picture and many mark this as the begins of the red velvet cake.

Red velvet cake was originally dyed its famous color using beet juice, however during the Great Depression, Adams Extract Co introduced food coloring into the market by promoting a red vevlet cake recipe. Simultaneously, the Waldorf-Astoria in New York City also began featuring the cake on its menu. Both believe they are the inventor of the beloved cake but the truth is no one knows for sure. Either way, red velvet cakes lovers rejoice in its existence. 

What You Need For This Recipe

  • Unsalted Butter
  • Cream Cheese
  • Granulated Sugar
  • Eggs
  • All Purpose Flour
  • Cocoa Powder
  • Espresso Powder
  • Salt
  • Buttermilk
  • Vanilla
  • Red Food Coloring, Gel or Liquid
  • Powdered Sugar


How To Make A Red Velvet Pound Cake?

Start by bringing all of your ingredients to room temperature and pre-heating your oven to 325 degrees. Generously brush your bundt pan with pan release and set aside. More on this in my bundt pan tips below.

In a large bowl using a stand or hand mixer, cream together the butter, cream cheese and sugar on medium speed, until light and fluffy and slightly pale in color. Add in the eggs one at a time. When all incorporated scrape the bottom and the sides of your bowl. Sift in the flour, cocoa powder, espresso powder and salt. Stop mixing when a few streaks of flour is left, then continue mix by hand, scraping the sides and the bottom of the bowl. 


Lastly mix in the buttermilk and red food color. Like with the flour once you have only streaks of milk left, stop mixing with the machine  and continue mixing by hand. As always, scrape the sides and the bottom of your bowl.

There few type of food color, but the kind I prefer gel food color like this one from Americolor. However, liquid food color works as well. If you are using liquid food color and try not to add more than what's in the recipe, it can throw off the proportions and negatively effect the cake. 

Pour batter into your prepared bundt pan. Gently tap the pan on counter a few times to release any air pockets. Bake for an hour and 10 minutes or until a toothpick comes out clean. If the cake is taking longer to bake, cover it with aluminum foil and bake until done. 
The foil will prevent the cake from over browning. Allow to cool in the pan for 10 minutes, then flip onto a baking rack and cool completely before icing.

For the chocolate cream cheese glaze, beat the butter and cream cheese till smooth and creamy. Then add in powdered sugar, cocoa powder and milk mix til incorporated and smooth. If the glaze isn't a pourable, add milk one tablespoon at a time until you have the right consistency. Pour over cake and decorate with fresh berries if desired. Store in the fridge for up to 4 days.

   

Bundt Pan Tips Tricks

This recipe starts off with choosing the right bundt pan. Bundt pans come in many shapes and sizes. Nordic ware is my favorite brand. Their quality is always consistent and they have beautiful designs. 

Speaking of designs, the more intricate, the more difficult getting a cake out will be. Using pan release is your best bet. There are plenty of brands out there that have good reviews like Pan and Wilton. I however have always used a homemade version from Sugar Geek Show. Another option is to generously brush on vegetable shorting with pastry brush or paper towel and dust with flour, or cocoa powder for a chocolate cake, making sure not to leave any clumps of flour in the pan. 


When spraying or brushing on the pan release make sure you are getting into every nook and cranny even put in a little extra in spots that might be a little difficult. But if all else fails and cake doest come out in pieces, patch it up while the cake is still warm. The heat will help it to stick. And always remember icing can cover a multitude of sins.


Tips For Making This Recipe

  • Bundt Pan Size: This recipe perfectly fills a 10 cup bundt pan but you can also use a 12 cup which will give you a short cake. If using a pan large an 12 cup check the doneness at 1 hour and every 5 minutes after that.
  • Whip the butter and the sugar until light and fluffy (about 5 minutes).
  • Once all of the flour is incorporated stop mixing and don't forget to scrape the sides and bottom of the bowl
  • If your cake isn't done after the 1 hour and 10 minutes, cover the cake with aluminum foil until done. This will prevent the cake from over browning.
  • If the frosting is too thick to pour add in 1 tablespoon of milk at a time till the constancy is pourable.
Enjoy,

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Pomegranate French 75

The French 75 is celebratory cocktail with a punch. My spin on the classic adds pomegranate and elderberry liqueur for a depth of flavor that will surely get the party started.

    
This post may contain affiliate links, please see my affiliate notice for details.

Pomegranate French 75 Recipe

The French 75 has become one of my absolute favorite cocktails. It's simplistic but incredibly delicious and refreshing. If you feel like mimosas are overrated give the French 75 a shot.

What You Need For This Recipe

  • Congac or Gin
  • Elderberry Liqueur  
  • Pomegranate Juice
  • Lemon Juice
  • Champagne (or sparkling wine)
  • Pomegranate Seeds (optional)
  • Rosemary Sprigs (optional)

What Is A French 75?

During World War I,  the French utilized the quick firing 75 millimeter field gun. It was said that the cocktail, had a punch like of being shot by the weapon thus the name French 75.

There were many versions of this recipe throughout history but it wasn't officially solidified until 1927. The classic recipe consists of gin, lemon juice, sugar and champagne. There is some debate on whether the French 75 was made originally with gin or cognac. In this recipe you get to choose.

Pomegranate French 75 Recipe

How To Make A Pomegranate French 75?

As always for drink served without ice, place your glasses in the fridge or freezer prior to making the cocktail. Over ice, pour in your gin or cognac, elderberry liqueur, lemon juice and pomegranate juice. Give it a shake till ice cold, about 10 seconds. Then strain into champagne flute and top off with cold champagne or sparkling wine. Garnish with a sprig of rosemary and pomegranate seeds. 

Here's a list of some of my favorite brands for making this recipe:
  • Cognac - Since this is a French 75 go for a French cognac brand like Courvoisier and Remy Martin. 
  • Gin - If going to use a gin, my preference is a fruity/floral variety like Hendrick's or Esme.
  • Elderberry Liqueur - St. Germain is the best there is. Drillaud, as a less pricey option is pretty good.
  • Champagne - Go for a brut/dry Champagne or sparkling wine.  For Champagne (meaning from Champagne, France) Moet & Chandon, Veuve Clicquot and of course the famous Dom Perignon. Sparkling wines like Cooks, Korbel and Chandon are easy to find and reasonably priced. My advice is to go for a sparkling wine instead of a champagne if you are serving a crowd on a budget. It hits either way.
Pomegranate French 75 Recipe

Tips For Making This Recipe

  • French 75 can be made with cognac or gin. If going to use a gin, a fruity/floral variety like Hendrick's or Esme.
  • Champagne (meaning from Champagne, France) is a lot pricier than sparkling wines, use the latter instead if serving a crowd on a budget. 
  • So the recipe isn't too sweet, go for a brut/dry champagne or sparkling wine.

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Chocolate Raspberry Martini

Sweet, tart, creamy and boozy are the words to describe this dessert cocktail. Chocolate and raspberry liqueur, raspberry vodka and a touch of cream makes a perfect after dinner treat. 

    
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As the story goes, the chocolate martini was invented by Rock Hudson and Elizabeth Taylor when the two combined their love for vodka martinis and chocolate. The recipe has evolved over the years and for this recipe we're adding raspberry into the mix. It's easy to make so don't worry if you're not versed in mixology. 

What You Need For This Recipe

  • Chocolate Liqueur
  • Creme De Cocoa
  • Raspberry Vodka or Unflavored Vodka
  • Raspberry Liqueur 
  • Half and Half or Bailey Irish cream
  • Ice
  • Fresh Raspberries
  • Shaved Chocolate

How to Make Chocolate Raspberry Martini

This chocolate and raspberry martini recipe includes two types of chocolate alcohol, chocolate liqueur and cream de cacao. Using both of these gives rich and velvety chocolate martini, however they can easily replaced by adding more of one or the other.

Chocolate liquor like Godiva, comes in dark chocolate, milk chocolate and white chocolate. Its has a mild chocolatey, milky flavor and a creamy texture. Cream de cacao also comes in white or dark. The dark version has a rich dark chocolate flavor with hints of vanilla whereas the white has a milk chocolate flavor also with vanilla notes. Either varieties will work for this recipe but the color will yield a light or darker hue based on which you choose.

To give the martini its raspberry flavor, we're adding in raspberry liqueur and raspberry vodka. However regular vodka will also to the trick. 

  • Chocolate Liqueur - Godiva is the original brand of the chocolate martini. Another great option is Mozart
  • Creme De Cocoa - DeKuyper’s is the easiest to find and the cheapest. A higher end option Tempus Fugi. 
  • Raspberry Vodka - Stolichnaya is my go to vodka brand. Stirnoff also has a raspberry flavor as a second option
  • Raspberry Liqueur - Di Amore is a great inexpensive brand but, Chambord is the best raspberry liqueur there is with the price tag to match.
This recipe is quite strong but if you want it even stronger, replace the half and half with Bailey Irish cream or any other cream liqueur.



To Shake or Stir, That Is the Question

Stirring incorporates the flavors in a less forceful which allows for less dilution of ice. Cocktail of solely liquor are traditionally made this way.

Shaking a cocktail makes it much colder than stiring. It also aerates the drink, changing the texture and making it cloudy in appearance. The general rule is cocktail containing, milk or cream, egg whites or fruit juices should always be shaken. 

Quite frankly in my opinion it doesn't really matter for this recipe. I've had them both ways, having it stirred because I didn't fill like breakout equipment. It just depends about who your serving. Because this drink is served without ice you want it to stay cold for as long as it's being sipped. 

So if your serving this as an after dinner cocktail to guests, I would shake it. It'll allow them to mingle without their drink getting warm too fast. However, if your making this for yourself feel free have less dishes to wash and have it stirred. 


Tips For Making This Recipe

  • You can easily the Creme de cocao or chocolate liqueur adding more of one or the other.
  • Unlike creme de cocoa, chocolate liquors like Godiva contain milk. So if you don't want as much of a creamy, milky taste reduce or exclude the half and half.
  • Shaking this cocktail will give you a colder drink. So if serving to guest, shake not stir.
  • The drink is quite strong on it's own but if you can handle it, try using an Irish Creme liquor instead of half and half it's delicious!
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Apple Cheesecake Stuffed French Toast

French Toast gets a fancy makeover. Classic French Toast stuffed with creamy cheesecake and topped with sweet apples, toffee bits and whipped cream. 

    
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What You Need For This Recipe

  • Sliced Brioche
  • Apples
  • Milk
  • Eggs
  • Sugar
  • Cream Cheese
  • Heavy Cream
  • Sour Cream
  • Sugar
  • Vanilla Extract
  • Cinnamon
  • Nutmeg
  • Cornstarch
  • Butter


How To Make The Best French Toast

  1. Choose a good quality bread. My favorites for french toast are brioche and challah 
  2. Use stale/day old bread. This way the you have the least likelihood of French toast being soggy.
  3. Slice bread 3/4 inch to 1 inch thick. The best French toast has a crispy and creamy on the inside. Thick slices will help with getting the perfect texture.
  4. Don't allow the bread to soak for too long. Only dip the bread in the custard for a couple of seconds per side.


Picking the Right Apples

I like choosing a mixture of sweet and tart apples. Fuji and Honeycrip are my go to sweet apples and Pink Lady and Granny Smith for tart. Whichever apples you choose, always chose apples with a firm texture that will hold up to cooking without getting mushy.

  

How To Make Ahead

All of this recipe can be made ahead except for the French Toast of course. Follow the directions for the apple topping and the cheesecake filling. Allow the apples to cool completely. Cover each with plastic wrap or in an airtight container and store in the fridge for up to 3 days or in the freezer for up to 6 months.  


Tips For Making This Recipe

  • For the best French toast, use stale bread thats sliced 3/4-1 inch thick and soak in custard for only a few seconds. 
  • Use a mixture of firm sweet and tart apples like Pinklady, Honeycrisp, Fuji and Granny Smith. 
  • To make ahead, store apple topping and cheesecake filling in the fridge for 3 days or in the fever for 6 months.
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Sweet Potato Bread Pudding

Traditional bread pudding gets a Fall makeover with the addition of sweet potatoes, toasted pecans, bourbon, warm spices and bourbon butter sauce.

   
This post may contain affiliate links, please see my affiliate notice for details.



It's pumpkin season and I'm already over it. The first idea had for this recipe was pumpkin spice bread pudding. I decided to change to sweet potatoes instead. I feel there is enough pumpkin spice in this world and I don't need to add anymore to it. This recipe is a great as dessert to feed a crowd.

What You Need For This Recipe
  • Sweet Potatoes, fresh or canned
  • Brown Sugar
  • Evaporated Milk
  • Heavy Cream 
  • Bourbon 
  • Vanilla Extract
  • Nutmeg
  • Cinnamon
  • Clove
  • Salt
  • Day Old Bread Challah, Brioche or French Bread
  • Butter 
  • Pecans
  • Marshmallows
  • Water

How To Make Sweet Potato Bread Pudding

The most import ingredient of bread pudding is obviously bread, which is why its super important use a good quality bread. Challah, Brioche or French bread are the best options. If your bread has a hard crust, trim it off so the bread pudding isn't tough. It's also important for the bread to be stale or dried out in order for the bread to properly absorb the custard and for it to set correctly.

Once you're bread it ready to go, it's time make the custard. First toast the pecans and brown the butter on medium heat then set aside to cool. Grab a mixing bowl whisk together fresh or canned sweet potatoes, eggs, egg yolk, evaporated milk, heavy cream, bourbon, vanilla, nutmeg, cinnamon, clove, salt and cooled pecans and butter.

Add cubed bread about 3/4 inch thick into a buttered 8x8 pan. Pour custard over bread and push the bread down into the custard making sure all of the bread is coated. Let the mixture sit for about 10 minutes to allow the bread to absorb the custard. Sprinkle on marshmallows before baking.

Place into a 350 degree oven for about 1 hour or until a knife inserted into the center comes out clean. Allow to cool slightly and serve warm. with bourbon butter sauce.

Make Bourbon Butter Sauce

In a pot add water and brown sugar and cover with a lid. Turn heat to medium. Let it come to boil for 2 minutes then uncover. Give the pot a swirl to make sure the sugar has dissolved. Remove from the heat then whisk in the butter then the vanilla and bourbon. Allow to cool slightly and serve warm over bread pudding.

How To Stale Bread If Your Short On Time
There are 2 options to stale bread in a pinch. Option 1: Cut bread into even sized cubes. Place in a 350 degree over for about 15-20 minutes. They should dry and lightly toasted. Option 2: Place sliced bread on a cooling rack for 12 hours. As the air circulates it will dry out the bread.

How To Store Bread Pudding
Bread pudding must be stored in the refrigerator and is best up to 4 days after baking. Alternatively you can freeze pre-made bread pudding without the sauce. Once it has cooled completely, remove it from the baking dish and tightly wrap it plastic wrap a few times and then in foil and place into resealable bag. Store in the freezer for up to 5 months. When ready to eat, unthaw completely in the refrigerator or on the countertop then re-heat in the oven or microwave until heated through.





Tips On How To Make This Recipe

  • Use a good quality bread. Brioche, Challah or French bread are all good choices.
  • Need to serve more? Double this recipe and bake in a 9x13 casserole dish.
  • The bourbon butter sauce will crystalize as it sits. Simply heat the sauce backup and the sugar will melt.


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