Brownies

Red-Hot Red Velvet Brownies

Ingredients

non-stick cooking spray, 2 cups all-purpose flour, 1 tbsp unsweetened cocoa powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1 cup butter, 2 cups granulated sugar, 4 eggs, lightly beaten, 1 1 - ounce bottle red liquid food coloring

Directions

1. Preheat the oven to 350 degrees . Line a 13X9X2 inch baking pan w/ foil. Coat foil w/ cooking spray; set aside. In a large mixing bowl, combine flour, coca power, cinnamon with salt; set aside. In a large saucepan, melt butter over medium heat. Remove from heat. Stir in granulated sugar until combine. Stir in the eggs and bottle of food coloring. Add butter mixture and stir with a wooden spoon until combine.

2. Pour into prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack.

3. Prepare Cream Cheese Frosting. When cool, use foil to lift brownies from pan. Carefully remove slab of brownies from foil onto a serving platter. Frost generously, chill until icing is set, then cut into squares. Store leftovers in refrigerator.

Tip To Store: Store brownies in a single layer in an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

Cream Cheese Frosting (For Brownies)

8 ounces reduced-fat cream cheese (Neufchatel) softened, 2 cups powdered sugar, 2 teaspoons vanilla, 2 tablespoons milk (if necessary)

Cookies

Valentines sugar cookies

1 cup shortening ,1 cup granulated sugar, 1/2 tsp baking powder, 1/8 tsp salt, 1 egg, 1 tsp vanilla, 1/4 tsp peppermint extract, 2 cups all-purpose flour, red food coloring, 1 cup sifted powdered sugar, 1/4 tsp vanilla, 1 tbsp milk, milk

Directions

1. Beat shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and peppermint extract until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Tint and shape dough as directed for each cookie variation. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until golden. Transfer to wire racks and cool. Makes 30 cookies.

variation

Checkerboard Hearts and Bleeding Heart Cookies: Divide dough in half; divide one half in half again. Tint one quarter red and one quarter pink with food coloring. Wrap each portion in clear plastic wrap; freeze for 20 minutes. Divide plain potion into eight pieces. Divide each colored portion into four pieces. Roll each piece on a lightly floured surface into an 8-inch-long rope. Flatten each on four sides to form a square rope. For checkerboard design, place four ropes side by side on waxed paper, alternating colors with plain ropes. Top with four more ropes, alternating colors. Repeat two more times, forming an 8x8x2-inch dough block with a checkerboard pattern. Wrap in waxed paper and freeze 1 hour or until firm. Cut dough crosswise into 1/4-inch-thick slices. Cut a heart shape from each slice with a floured 2-inch heart-shape cookie cutter. Reserve scraps for Bleeding Heart Cookies. Bake as directed.

Checkerboard Hearts and Bleeding Heart Cookies: Mix dough scraps lightly with your hands so dough looks marbled. Roll dough on a lightly floured surface until 1/4 inch thick. Cut with floured 2-inch heart-shape cookie cutter. Bake as directed.

variation

Inside-Out Cookies: Divide dough into three portions. Tint one portion pink and one portion red with food coloring. Roll dough, one color at a time, on a lightly floured surface until 1/4 inch thick. Cut with floured different size heart-shape cookie cutters. Using a smaller cookie cutter, cut hearts from the center of each cookie. Remove smaller hearts and interchange them so cookies have a contrasting colored heart in the center. Reroll dough scraps and repeat. Bake as directed.

variation

New Wave Cookies: Cover and chill dough for 2 hours or overnight. Roll dough on a lightly floured surface until 1/4 inch thick. Cut with a floured 3-inch heart-shape cookie cutter. Place cutouts about 1 inch apart on an ungreased cookie sheet. Bake as directed. Transfer to wire racks and cool. Frost with Powdered Sugar Icing. Dry on a wire rack. Combine small amounts of the remaining icing and a few drops of desired food colorings. Place each color icing in a small sealable plastic bag. Decorate cookies with colored icings. Let dry.