Red Velvet Oreo Cookies With Cream Cheese Frosting Food

CREAM CHEESE FROSTING FOR RED VELVET CAKE

Steps:

• Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

RED VELVET OREO CAKE

Steps:

• Preheat oven to 350 F / 175 C and grease and line three 6-inch, or three 7-inch cake pans.
• In a large bowl sift together 3 cups all purpose flour, 2 tsp cocoa powder, 1 tsp salt and 1 tsp baking soda. Set aside.
• In another large bowl, cream together 3/4 cup unsalted butter and 2 cups granulated sugar. Mix on a high speed with a whisk attachment or hand mixer for 1-2 minutes or until the mixture becomes lighter in color.
• Next mix in 2 large eggs, one at a time on a medium speed.
• Mix in 1/2 cup of vegetable oil on a medium speed.
• Add in half of the sifted dry ingredients and mix on a low speed until just incorporated. Be careful not to over-mix!
• Pour in 1 cup of buttermilk, 2 tsp white vinegar, 2 tsp vanilla extract, and a generous squirt of red gel food coloring. Mix on a low speed until combined and scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Mix in the remaining dry ingredients on a low speed until they're just incorporated and there are no visible streaks of flour.
• Fold in 1 cup of roughly chopped Oreos.
• Divide the batter evenly between the prepared pans and bake for 28-32 minutes.
• Remove pans from oven and let them cool in the pans for 10 minutes.
• Carefully flip the layers out of the pans, and place on a wire rack to finish cooling.
• Level the cake tops with a serrated knife once they're fully cooled and place them in a small bowl.
• Use a fork to crumble the cake tops, then cover the bowl with plastic wrap and set aside.
• Beat 1 1/2 cups of butter and 1/2 cup cream cheese on a medium speed for 30 seconds with a paddle attachment until smooth.
• Add in 1 Tbsp vanilla and 1/2 tsp salt. Beat on low until combined.
• Slowly mix in 7 cups powdered sugar on a very low speed. About halfway through add in 3 Tbsp of heavy cream to make the frosting easier to mix.
• Mix until the frosting reaches the right consistency. If the frosting is too thick, add in additional cream (1 Tbsp at a time).
• If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
• Next mix in 1/2 cup of Oreos crumbs on a low speed, mixing just until they're evenly distributed throughout the frosting. If you mix the Oreos in for too long, it can make your frosting look kind of grey.
• Cover the Oreo cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.
• Stack and frost the red velvet Oreo cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
• Add an even layer of Oreo cream cheese buttercream between each cake layer, and top with 1/4 cup of chopped Oreos.
• Add a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
• Carefully press the reserved red velvet crumbs and remaining chopped Oreos along the base of the cake with you hand.
• Place the remaining cream cheese buttercream into a frosting bag fit with a small French frosting tip.
• Pipe a border around the top of the cake, add mini Oreos, and enjoy!

RED VELVET COOKIES WITH CREAM CHEESE FROSTING

Steps:

• Mix all the cookie ingredients together. This will make a cookie dough.
• Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).
• Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.
• Cool and then frost (they're also good without the frosting).
• For the frosting, beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
• Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.
• Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.

RED VELVET COOKIES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°.
• Combine the first 5 ingredients in a mixing bowl.
• Beat butter at medium speed with an electric mixer 2 minutes, until creamy.
• Gradually add sugar, beating well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Beat in food coloring and vanilla.
• Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
• Drop dough by 1/4 cupfuls 3 inches apart onto parchment paper-lined baking sheets.
• Spread dough to 3-inch rounds.
• Bake for 15 minutes, until tops are set; cool on baking sheets 5 minutes.
• Remove to wire racks, and cool completely.
• Crumble 1 cookie into fine crumbs to use as garnish.
• Make frosting--beat cream cheese, butter, vanilla, and salt at medium speed with an electric mixer 1 minute, until creamy.
• Gradually add powdered sugar, beating at low speed 2 minutes or until smooth.
• Spread about 2 1/2 tablespoons cream cheese frosting onto each cookie; sprinkle with crumbs.
• Store cookies in refrigerator up to 5 days.

RED VELVET OREO COOKIES WITH CREAM CHEESE FROSTING RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
• Roll dough into balls, making sure they are all similar in size.
• Place dough onto ungreased cookie sheet and bake for 8 minutes.
• Immediately transfer cookies to a cooking rack.
• Cream together cream cheese, butter, vanilla and powdered sugar until smooth.
• Spread onto cooled cookies and sandwich together.