Red Velvet Cake with Cream Cheese Frosting

Dessert this evening will be simple and delicious. Red velvet cake, I can't wait to enjoy this after dinner. :)

Red velvet cake is one of those cakes that has a name that speaks for itself. This cake was easy to make with very few ingredients. I purchased the Red Velvet Baking emulsion a while ago and wasn't sure when I would use it. Today seemed like a good day to try something different. 

Ingredients

• 2 cups of all-purpose flour
• 2 tsp of baking powder
• 1/8 teaspoon of salt
• 1 stick of butter, softened
• 1 cup of sugar
• 1 egg at room temperature
• 1 Tbsp of Red Velvet Baking Emulsion
• 1/2 tsp lemon extract
• 1 1/2 cups of milk @ room temperature

Cream Cheese Frosting

• 2 1/2 cups of powdered sugar
• 1/2 cup of whipped cream cheese
• 2 Tbsp of milk

Directions

Preheat oven to 350° degrees.

Grease and lightly flour an 10-inch spring foam pan and set aside. 

In a small bowl, sift together the flour, baking powder, and salt, then set aside.

In a large bowl, combine the softened butter and sugar using a hand blender. Mix until the mixture is creamy.

Add the egg, Red velvet baking emulsion, and vanilla extract. Mix together until well blended.

Add the flour mixture and combine all ingredients until well blended and then add the milk. Stir the mixture until it's smooth and creamy. 

Add the cake batter to the prepared soring foam pan and bake for 35 - 40  minutes or until a toothpick inserted in the center, comes out clean. Let the cake cool.

For the frosting: 
Add the powdered sugar and milk to a medium bowl. Using a handblander, blend the ingredients, just until blended. Stir in the cream cheese just until blended. Add more milk if needed. 
The frosting should be thick and easy to spread.

When the cake is cool, remove the sides of the pan and spread the frosting evenly onto the cake. 

Cool and Enjoy! Makes 9 - 12 servings.

©Rolisweets

Bean Soup

This is one of my favorite soups! It's made with great northern and black beans. This soup can be prepared in about 30 minutes and can be enjoyed at lunch or dinner. Mm-mm...

Ingredients

• 4 Tbsp of olive oil
• 4 Tbsp of all purpose flour
• 4 cups of water
• 4 chicken bouillon cubes
• 1/4 tsp of black pepper
• 1 Tbsp of cumin
• 1 Tbsp of sugar (optional)
• 1 (14.5) oz can of diced tomatoes
• 1 (15.5) oz can of great northern beans, drained
• 1 (15.5) oz can of black beans, drained
• 2 cups of cooked ground turkey breast, approximately 1/2 pound
• 1 cup of sweet corn, fresh or frozen
• 1/2 cup of chopped green onions

I added a tablespoon of sugar to this soup to keep the beans from getting soggy and breaking apart. So the sugar is not for taste but is used as a preservative.

Directions
Heat a 4-quart pot on medium high heat. Add the olive oil. Once the olive oil has heated, stir in the flour until well blended. Stir in the water and bring to a boil. Add the chicken bouillon cubes, black pepper, cumin, diced tomatoes, and both cans of beans. Cook for 10 minutes. Add the cooked ground turkey and sweet corn. 

Lower the heat to medium and cook for approximately 20 minutes. Remove the soup from the heat and add the soup to bowls. Let cool for approximately 5 minutes. 

Enjoy with your favorite bread or salad. (We enjoyed ours with a slice or cornbread.) 

Makes 6 - 8 servings.

©Rolisweets

Apple Banana Smoothie

I'm enjoying this delicious smoothie as my mid-morning snack. It doesn't hurt that I'm getting two servings of fruit as well. :)

 

Sometimes it's so hard to consume our daily recommended fruit. This is one way that I can begin my day with two servings of fruit and also curb that craving for the usual mid-morning snack. As usual the ingredients for this smoothie are simple, and satisfying.

Ingredients

2 large bananas (ripe is best)

2 cups of peeled and sliced apples, your choice

2 cups of almond milk (frozen in an ice tray)

1 cup of apple cider

Directions

Combine all ingredients in a blender and blend thoroughly. Enjoy as a dessert or as an in-between-meal snack.

Makes 4  servings.

©Rolisweets

Easy Breakfast Pie

This is the perfect breakfast meal to prepare, when you're short on time, and need to feed the whole family. It's quick and delicious!

The entire family loved this pie. I had leftovers from breakfast and the kids finished it off for dinner. This recipe is definitely a keeper.


Ingredients

• 2 1/4 cup of all purpose baking mix
• 2/3 cup of lowfat milk
• 6 eggs, whisked
• 6 slices of precooked bacon, sliced into small pieces
• 1 cup of shredded blend of cheddar and Monterey Jack cheese
• 1/2 cup of low-fat milk 
• 1/2 tsp of salt, optional

Directions
Preheat oven to 375° degrees.

Lightly grease a 9-inch tart or pie pan and set aside.

Prepare the pie/biscuit crust by first mixing the flour and 2/3 cup of milk together. Knead the dough 10 times. (I followed the package directions). Roll out the dough onto floured wax paper to the approximate width of the tart pan. The dough should be about 1/4 inch thick. Transfer the dough to the tart pan and then press the dough down so that it fits the entire length of the pan. Set aside.

Combine the remaining ingredients together in a bowl and mix until well blended. Add the mixture to the prepared tart pan. 

Cook for 25 - 30 minutes or until the casserole is set. (This can be tested by touching the casserole to make certain that it springs back instead of sinking in.) Cool for 5 minutes and serve. Makes 6 servings. Enjoy!

Note: As the pie gets closer to being done, keep an eye on it to avoid overcooking it.

©Rolisweets

Cabbage and Potato Soup

Cabbage and potato soup, it's what's for dinner today. It's such a warm and comforting soup. A great treat for a Sunday evening.

This soup turned out so much better than I expected it to! I took a shortcut and used  a cup of chopped, frozen all-natural french fries with the skin on, instead of using a potato. The seasoning from the fries added an extra flavor to this wonderful soup. 

Ingredients

• 3 Tbsp of olive oil
• 3 Tbsp of all purpose flour
• 4 cups of water
• 4 chicken bouillon cubes
• 1/4 tsp of black pepper
• 2 cups of chopped boneless chicken breast
• 4 cups of chopped cabbage
• 1 chopped potato, with skin on
• 4 slices of precooked bacon, sliced into small pieces
• 1 cup of sweet corn, fresh or frozen
• 1/2 cup of chopped onions

Directions
Heat a 4-quart pot on medium high heat. Add the olive oil. Once the olive oil has heated, stir in the flour until well blended. Stir in the water and bring to a boil and add the chicken bouillon cubes, black pepper, and chicken. Cook for 10 minutes then and add the chopped cabbage and potatoes. 

Lower the heat to medium and cook for approximately 20 minutes or until the potatoes have softened. Add the precooked bacon, sweet corn, and onions, and cook for another 10 minutes. Add the soup to bowls and let cool for approximately 5 minutes. Enjoy! 

Makes 4 - 6 servings.

©Rolisweets