Buddy Valastro's Red Velvet Cake

Buddy Valastro from Cake Boss makes great pastries. A few months ago I had the opportinuty to go to his bakery in New Jersey. It was really good but I only ate a little bit because none of it is gluten free. This is his recipe for red velvet. People who claim they don't like red velvet, love this cake. See Buttercream Frosting for frosting recipe

2 1/4 cups flour
1/4 cup cocoa powder
1 stick butter-room temperature
1 1/2 cups sugar
2 large eggs
1 tablespoon red food coloring
1 tsp. vanilla extract
1 cup buttermilk
2 tsp. distilled white vinegar
1 tsp baking soda

1.Preheat over to 350. Grease two 9 in rounds or line 24 cupcakes
2. Sift flour and cocoa in small bowl
3. beat butter until creamy. Add sugar and beat on medium speed until fluffy, about 3 minutes. Add eggs, one at a time, beating after each. Add food coloring, a little at a time. (be careful because if you add too much it will taste bitter) and vanilla. On low speed, beat in flour mixture alternating with buttermilk. In small bowl, stir together vinegar and baking soda. Add to batter.
4. Divide into liners. Bake for 18-20 minutes until a toothpick comes out completely clean.

Buttercream Frosting

Really easy, tasty buttercream. Best I've had so far

1 cup butter-room temperature
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon meringue powder or 1 egg white
1 tablespoon milk
2- 2 1/2 cups powdered sugar

1. Beat butter, vanilla, and salt in medium bowl until fluffy. Make sure not to over beat
2. Beat in meringue powder and milk. Gradually add 1/2 cup powdered sugar at a time until blended. If still too thin after adding an extra 1/2 cup powdered sugar, refrigerate briefly

Wyoming Whoppers (Flourless)

These were the first gluten free, dairy free, peanut free, cookies I made. I never thought food without so many ingredients could taste good but these are marvelous! I always eat just a little of the batter (shhh. dont tell anyone). Simple, flavorful, chewy cookies that we can't get enough of.

Ingredients:
2/3 cup butter, melted
3/4 cup sugar
1 1/4 cup brown sugar
3 eggs
1 1/2 cups peanut butter or almond butter
6 cups Old Fashioned Oatmeal
2 teaspoons baking soda
2 cups chocolate chips
(1 cup raisans or coconut optional)

Directions:
Beat together melted butter, bothe sugars, peanut butter or almond butter, and eggs. Scrap sides down. Add oats and baking soda. Lastly fold in chocolate chips. Use small ice cream scoop to place on cookie sheet. Bake at 350 degrees for 10-14 minutes

Better Than A Cookie, Cookies

The only thing better than a chocolate chip cookie is a chocolate chip cookie with a Hershey kiss in the middle.These are probably my most famous cookies. I brought this recipe to school for cooking class and everyone went crazy for them. A few weeks later we made over 100 of them for a school fundraiser and they were gone pretty quickly.

Makes 48 cookies
Ingredients:
48 Hershey Kisses
1 cup (2 sticks) butter, room temperature
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 cup Hershey chocolate chips -(Mini chocolate chips work best but regular ones are fine too)plus 1/2 cup for the drizzle on top

Directions:
1. Heat oven too 375 degrees. Remove wrappers from chocolate kisses.
2. Beat butter, both sugars, and vanilla in medium bowl until blended. Do not over beat. Add flour to the mixture, beat. Stir in the chocolate chips.
3.Mold a tablespoon of dough around each kiss, covering the kiss completely. Take off as much access dough as possible, leaving the Kiss completely covered. This babies are powerful, you don't need too much dough added to them.
4. Place on baking sheet. Bake for 10-12 minutes.
5.Leave cookies on the baking sheet for a minute or two, then transfer to wire rack.
6. For the drizzle, melt the remaining 1/2 cup of chocolate chips at 30 second increments, stirring after each. Place melted chocolate in a small Ziploc, cut off the little corner of the bag and drizzle the chocolate over each cookie.
7. Let cool for 30 minutes then ENJOY!

Flourless Fudge Cookies

Fudgey Brownies mixed with chocolate chip cookies, and gluten free! It doesn't get much better than that! The first time I made these, they were gone in minutes.I made them again the next day and again they were gone. I've been getting requests to make these, so I thought I would just share the recipe since they are so easy to make and taste Divine!

Makes 18 Jumbo Cookies.



Ingredients:
3 cups powdered sugar
2/3 cup unsweetened Hershey's cocoa powder
2-4 large egg whites
2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate chips

Directions:
1. Preheat over to 350 degrees
2. In a large bowl, whisk together powdered sugar and cocoa powder. Add in vanilla and egg whites, starting with two. The batter should be about the consistency of brownies. If it is too thick add another egg white.
3. Whisk together until the batter is just moistened then add chocolate chips.
4. Line two baking sheets with parchment paper. Using a small ice cream scoop or tablespoon measurement, spoon onto sheets leaving plenty of room for the cookies to expand. They expand a lot!
5. Bake for 12-14 minutes until the top is cracked and glossy.
6. Leave on baking sheets for 7-8 minutes to cool. Then move to wire rack or plate.

Coconut-Almond Macaroons (Gluten Free)

The first macaroon I ever tried was crispier than others. It was so delicious and I've been on a quest to find one like it but no other one's compare. Most coconut macaroons are fluffy and almost soggy. These one are chewy and crispy and chocolate dipped! It doesn't get much better than that!

Makes 18 macaroons
Ingredients:
2/3 cup sugar
2 large egg whites
2 cups unsweetened shredded coconut
1/2 cup finely chopped almonds
1 teaspoon vanilla
1 cup semi sweet chocolate, for dipping and/or drizzling

Directions:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, mix together all the ingredients. Mixture should stick together and not be falling apart. If it is too dry, add another egg white.
3. Using a small ice cream scoop, drop macaroons onto prepared sheets. Pat down the tops a little so they get crispier in the oven.
4. Bake for 15-18 minutes or until golden brown. Remove quickly or the macaroon will stick to the baking tray.
5. Let cool for a few minutes. Melt chocolate chips in the microwave at 30 second increments. Dip the macaroons into the melted chocolate and/ or using a spoon, drizzle the melted chocolate onto the macaroons.
6. These are irresistible!

Fluffy Cookies?

Love fluffy cookies? But they are turning out flat? When making cookies, always always always let your butter become room temperature before baking. Softening it in the microwave will make your cookies turn out flat and crispy. Sometimes I forget to leave the butter out before baking and I end up with super flat and often burnt cookies. A little baking tip for you.

Nestle Toll House Twist

Gooey chocolate chip cookies with a wonderful twist...Heath Toffee Bits!

Makes 3 dozen cookies

Ingredients:
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup(2 sticks) butter, room temperature
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup Nestle chocolate chips
1 cup Heath Toffee Bits

Directions:
1.Preheat over to 375 degrees
2.Combine flour, baking soda and salt in small bowl
3. In a medium bowl, beat the butter, granulated sugar, brown sugar, and vanilla until creamy about 2 minutes. Add in eggs, one at a time.
4. Gradually beat in flour mixture. Fold in chocolate chips and toffee bits by hand.
5. Using a small ice cream scoop, drop dough onto ungreased baking sheets.
6. Bake for 8-9 minutes or until golden brown. Cool on baking sheets for 2 minutes.