RED VELVET OOEY GOOEY BARS
A classic red velvet cake with cream cheese frosting has been taken to new level of ooey gooey buttery goodness, just in time for the holidays.
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and spray with nonstick baking spray.
- Add the cake mix, 1 teaspoon of the vanilla extract and 2 of the eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add 1 stick of the butter and mix until just combined. Spread the batter evenly in the prepared pan with an offset spatula.
- Beat the cream cheese in a separate bowl of a stand mixer fitted with the paddle attachment (or clean the first bowl) on medium speed until light and smooth, scraping down the sides occasionally, about 2 minutes. With the mixer running on medium-low speed, add the remaining 2 eggs and 1 teaspoon vanilla extract. Once combined, add the remaining 1/2 stick butter and beat until smooth. With the mixer running on low speed, add the confectioners' sugar, one spoon at a time, until combined, scraping down the sides occasionally. Evenly pour the mixture over the cake layer and smooth the top with an offset spatula.
- Bake until the edges are puffed and golden brown and the center is just set, 30 to 35 minutes. Let cool on a wire rack for 30 minutes, and then chill in the refrigerator at least 4 hours.
- For the royal icing: Add the confectioners' sugar, meringue powder and 6 tablespoons water to the bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form.
- Transfer the chilled cake to a baking sheet and remove the foil. Spread an even layer of royal icing on the cake with an offset spatula and decorate with sprinkles if desired. Cut into 24 bars (4 lengthwise strips and 6 crosswise strips).
CHEWY RED VELVET COOKIE BARS
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
- Whisk together the flour and cocoa in a small bowl; set aside.
- Combine the butter, cream cheese, granulated and brown sugars, salt and baking soda in a medium bowl. Stir with a rubber spatula until combined. Some bits of cream cheese may remain. Add the egg, vanilla extract, food coloring and vinegar; stir to combine.
- Add the cocoa mixture and 1/4 cup each of the white chocolate chips and mini chips to the medium bowl; stir just until no streaks of flour remain.
- Transfer the dough to the prepared baking pan and spread until smooth. Scatter the remaining 1/4 cup each of the white chocolate chips and mini chips evenly over the top.
- Bake until puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 32 minutes. Let cool completely in the pan then remove and cut into 16 bars.
CAKE MIX RED VELVET COOKIES
Indulge in some red velvet goodness that's super easy to bake and ready in just 25 minutes.
Provided by By Paula Jones
Categories Dessert
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
- In large bowl, beat all ingredients with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
- Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 8 g, TransFat 0 g
RED VELVET COOKIE BARS MADE WITH CAKE MIX
These cookie bars made with cake mix are perfect when you want a great-tasting red velvet dessert without much effort. With only 4 ingredients, these are your ticket!
Provided by Jaime Salo
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Mix white cake mix, 2 eggs, and 1/2 cup oil together in a bowl. Press mixture into the prepared baking pan.
- Bake in the preheated oven until just set, about 10 minutes. Leave oven on.
- Mix red velvet cake mix, 2 eggs, and 1/2 cup oil together in a bowl. Press mixture carefully on top of the first cake layer in the baking pan.
- Bake in the hot oven until a toothpick inserted into the middle comes out clean, about 20 minutes more. Let cool completely, about 30 minutes. Spread a layer of cream cheese frosting on top and cut into bars.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 51.3 g, Cholesterol 37.2 mg, Fat 21.2 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 4.9 g, Sodium 381.1 mg, Sugar 23.2 g
RED VELVET BARS
Make and share this Red Velvet Bars recipe from Food.com.
Provided by internetnut
Categories Bar Cookie
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Set up grill for indirect cooking over medium heat. Spray 9 by 13-inch foil pan with cooking spray; set aside.
- In a large mixing bowl, beat with an electric mixer on low speed, cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan; set aside.
- In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer.
- Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking.
- Remove from grill and cool completely before cutting.
- INDOOR: Preheat oven to 350 degrees F. Spray 9 by13-inch baking pan lightly with cooking spray; set aside. Prepare bars as directed. Bake in preheated oven for 40 to 45 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.
Nutrition Facts : Calories 636.4, Fat 39.3, SaturatedFat 22.4, Cholesterol 172.2, Sodium 691.7, Carbohydrate 66, Fiber 2.3, Sugar 44.9, Protein 9.3
RED VELVET CAKE MIX COOKIES
Cakes and cookies aren't all that different in composition-it's all just a matter of ratios. These cake mix cookies take advantage of that similarity by using a few ingredients to make chewy cookies out of a box of cake mix. They have the perfect crisp tender texture of a cookie while tasting like red velvet cake with pops of white chocolate throughout. They also keep exceptionally well for a few days because of their high oil content.
Provided by Micah A Leal
Time 45m
Yield Makes 24 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. In a medium-sized bowl, whisk together oil, salt, and eggs until well combined. Add the cake mix and mix until fully combined, about 2 minutes. Fold in the white chocolate chips. Refrigerate for 20 minutes.
- Line 2 rimmed baking sheets with parchment paper. Portion out heaping tablespoons of dough and roll them in your hands to form round balls. Place each ball about 2 inches apart on the baking sheet (Note: the cookies will spread out considerably, so it's important to leave plenty of space).
- Bake in preheated oven for 10-12 minutes, just until the edges begin to brown slightly. Allow the cookies to cool for 10 minutes on the baking sheet before removing them to a wire rack to finish cooling.
RED VELVET CAKE MIX COOKIES
The easiest cookie recipe you'll ever make!
Provided by The Chunky Chef
Categories Dessert
Time 18m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper and set aside.
- In a mixing bowl, combine cake mix, oil and eggs using a rubber spatula. Stir in chocolate chips. Dough will be fairly stiff and have a slightly sticky consistency.
- Lightly spray a 1.5 - 2 Tbsp cookie scoop with cooking spray (this helps the dough release from the scoop). Scoop batter onto prepared baking sheets, about 2-3 inches apart.
- Bake 11-12 minutes. Cookies will look soft and not quite done in the center when you take them out. Don't worry, they'll keep cooking while on the baking sheet.
- Let cool on baking sheets for 5 minutes, then remove to a cooling rack to cool completely.
Nutrition Facts : Calories 329 kcal, Carbohydrate 38 g, Protein 4 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 325 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
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