Red Velvet Cones Food

CHEESECAKE-STUFFED RED VELVET COOKIES

Steps:

• Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
• Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
• Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.

RED VELVET CONE CAKES

Steps:

• Sugar red hearts, for garnish
• Preheat the oven to 350 degrees F. Arrange an oven rack in the middle of the oven. Put 12 flat bottomed ice cream cones into cupcake tins.
• Whisk the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl and set aside.
• In a large mixing bowl, using a hand held electric beater, cream the butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, white vinegar, vanilla extract and food coloring. Beat until just combined, then add dry ingredients and mix until smooth.
• Divide the batter among the ice cream cones, filling half way. Bake in the center rack of the oven until a tester inserted into the center of the cupcake comes out clean, about 30 minutes. Remove from the oven and cool completely on a wire rack before frosting.
• Icing:
• In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add the confectioners' sugar, 1/2 cup at a time, until desired consistency is reached.
• Frost the tops of the cupcakes and sprinkle with sugared red hearts.

TEXAS PETE® RED VELVET CONES

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, Texas Pete® Hot Sauce and vanilla.
• Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
• Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean.
• Remove the cakes from the oven and let cool completely.
• While the cakes are in the oven, prepare the spicy cream cheese frosting.
• Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking.
• Place the spicy cream cheese frosting into a piping bag with a small decorative tip.
• Using the tip of a piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spice cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones.
• Sprinkle with powdered sugar and serve.

RED VELVET CONES

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, Texas Pete® Hot Sauce and vanilla.
• Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
• Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean.
• Remove the cakes from the oven and let cool completely.
• While the cakes are in the oven, prepare the spicy cream cheese frosting.
• Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking.
• Place the spicy cream cheese frosting into a piping bag with a small decorative tip.
• Using the tip of the piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spicy cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones.
• Sprinkle with powdered sugar and serve.

RED VELVET SANDWICH COOKIES

Steps:

• For the cookies: Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
• Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round cookie or biscuit cutter, cut the dough into rounds. Place them on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk.
• Bake the cookies until set and brick-red, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
• For the filling: Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment (or a medium bowl if using a hand mixer), beat the butter on medium speed until light and creamy. Add the cream cheese and beat until smooth and creamy, 2 to 3 minutes. Add the confectioners' sugar, vanilla and a pinch of salt and beat until smooth and fully incorporated. Refrigerate the filling until it is slightly firm, about 2 hours.
• To assemble the cookies, put a heaping teaspoon of filling on a cookie and top with another cookie, gently pressing to spread the filling to the edge of the cookies.

TEXAS PETEANDREG; RED VELVET CONES

Steps:

• 1. Preheat the oven to 350° Fahrenheit. 2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, Texas Pete® Hot Sauce and vanilla. 3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. 4. Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean. 5. Remove the cakes from the oven and let cool completely. 6. While the cakes are in the oven, prepare the spicy cream cheese frosting. 7. Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking. 8. Place the spicy cream cheese frosting into a piping bag with a small decorative tip. 9. Using the tip of the piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spice cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones. 10. Sprinkle with powdered sugar and serve.