red velvet desserts

Need an easy recipe for holiday truffles? This recipe for Red Velvet Cheesecake Bites from Delish.com is the best.

Red Velvet Cheesecake Bites

(8-oz.) blocks cream cheese, softened

c. sugar

heavy cream

pure vanilla extract

Made these according to the recipe.  Left them in the freezer overnight, trust me they were frozen.  Rolled them in the cupcake crumbs and they were absolutely delicious.  Everyone that had them on Christmas Day raved about them.

Super excited to make these with my family. Quick, rather cheap and sounds wonderful! Now, typically I ignore rudeness, however this time i felt as tho I'm gonna give my opinion! This is simply a recipe, there isn't any need for ugly/rude remarks! Gosh...Kids these day's are rather rude and bullies, seemingly it makes since when adults(who are parents) have kid's just like them! Any how...I appreciate the recipe, as it involves my husband's 2 favorite desserts combined in ONE.

Not sure what went wrong, but mine came out to soft.  And after I froze them the cake did not adhere very well.

I followed the directions to the letter. They turned out perfect. I don't think that you have to adjust the recipe.

Made these for my husband and he loved them. This is a go to snack. For the house or even a party and family gathering. Who knew it would be soooooo good.

Big hit! Loved them! I added powdered sugar and mixed long and chilled in freezer in stainless steel to set up!

Maybe they needed more sugar.. They were not very appetizing

I tried these for a girls holiday get together.  First, I'd suggest to make in the form of cupcakes since that is easier to freeze.  I barely used 1/3 of one 9 inch pan. Maybe I did something wrong? It seemed a bit like too much cream cheese. Maybe I made them too large but they didn't seem to harder. I may throw it back in a bowl with a mixer and redo and try to incorporate more cake crumbs for something tomorrow.

I had no issues with the recipe. I did add more powdered sugar, just to sweeten. I didn't bother trying to make a perfect ball shape, instead I just blobbed it on the parchment paper lol. I let it set up for a full hour in the freezer, and no issues with the cake crumbs sticking. 
I doubled the recipe, so I left some sit in the freezer while I coated the first batch. 
They will be served at my sisters birthday party tomorrow. So, I had my kiddos do the taste test... they loved them. 😊❤

My cheesecake mixture never got stiff peaks and never firmed up, even though I put it in the freezer. It finally got cold enough that I could roll something that resembled balls in the red velvet crumbs. Since it's July Fourth, I tucked a large blueberry in the middle of each. I finally put the finished balls in the freezer and we ate them as frozen treats. They were delicious, and the blueberry in the middle was a fun surprise in taste and texture.

I made these and they never peaked nor did the cheesecake get hard after hours in the freezer.  I followed the recipe to a T. Anyone else have this issue and did you find a way to fix it?? Help please

This recipe is an absolute lie. The cheesecake mixture does not firm up at all and makes a huge mess. Someone clearly left something out of this recipe 0/10 do not reccomend

https://streaming.hearstdigitalstudios.com/c29864a4-4f1c-474b-8907-b5b3a7b2cc49/video_rover_16x9_1080p_hd_1548688325_1117.mp4

Covered in red velvet cake crumbs, these sweet cheese balls are the perfect small bite for any party.

These Red Velvet Cheesecake Bites Are Like Little Balls Of Heaven

These sweet and creamy red velvet cookies with white chocolate chips are an irresistible treat for your cookie boxes this holiday season.

Red Velvet Cookies

+ 1 tbsp (300 grams) all-purpose flour (measured accurately)

tbsp (14 grams) cocoa powder

tsp baking soda

tsp salt

cup (168 grams) unsalted butter, room temperature

cup (104 grams) sugar

(112 grams) light brown sugar

tsp vanilla extract

tsp vinegar

tbsp red food coloring (less than 1 ounce)

cup (169 grams) white chocolate chips

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Combine the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.

Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.

Add the vanilla extract, vinegar and red food color and mix until well combined.

Add the dry ingredients and mix just until well combined.

Stir in the white chocolate chips. Keep about 1/3 cup aside to press into the tops of the cookies, if desired.

Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball and set the balls on the baking sheet, about 2 inches apart. Press the reserved white chocolate chips onto the tops of the cookie dough, if doing this step.

Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should just look done. Don’t over bake. The cookies will firm up as they cool.

Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

I bake a lot but don’t usually comment on recipes, but these were such a hit in my house that I had to share! I did opt to leave out the white chocolate chips and did cream cheese frosting instead. But regardless, the actual cookie flavor and texture is absolutely perfect. So so good. (The vinegar makes a difference, by the way! Don’t leave it out.) These became the newest classic in my annual holiday cookie box. Thanks for a great recipe!

Just made these but I make variety of cookies for 40 plates and tins so I used mini chocolate chips (I don't care for white chocolate) but did bite size so I get lots. OMG. Perfect and delicious. I love red velvet everything and these are new addition to this years goody gifts and will make regularly too.

these cookies are amazing! I made them for my galantines party and everyone loved them.

https://content.jwplatform.com/videos/4B6LjpeY.mp4

These soft and chewy red velvet cookies are made with a touch of cocoa powder and a little tang. Plus they’re studded with white chocolate chips! Their beautiful shade of red also make them perfect for Valentine’s Day!

Red Velvet Brownies are decadent fudgy brownies with a bright and beautiful red velvet color and taste! Perfect for Valentine&#039;s Day treat, Christmas dessert, or any day of the year!

Red Velvet Brownies

butter ((1 ½ sticks))

white granulated sugar

eggs (room temperature)

vanilla extract

cocoa powder (sifted)

red food coloring

all-purpose flour (sifted)

kosher salt

white vinegar

block cream cheese (room temperature)

butter (room temperature)

sugar

milk ((if needed to desired consistency))

Preheat the oven to 350℉. Line an 8-inch square cake pan with parchment paper, with some hanging over each side so that the brownies are easy to remove. If you don&#39;t have parchment pape, spray the entire pan with baking spray or butter or grease pan.

In a large microwave-safe bowl, melt butter in 30-second increments until completely melted. (This can also be done in a 2-3 quart saucepan over low heat.) Add the sugar to the melted butter and whisk together until combined.

Add the eggs in 1 at a time and whisk until each is just incorporated. Then add in vanilla and whisk together. You want the eggs incorporated so don’t be afraid to whisk them in. Just don’t go overboard and overmix as we do not want to add too much air into the mixture as that makes the brownie cakey.

Add the cocoa powder to the brownie batter (I tap through a sieve to avoid lumps) and whisk together gently until completely combined.

Add the liquid red food coloring to the bowl and mix until combined. (If using an alternate gel food coloring, take a couple of tablespoons of the batter and put it into a small bowl. Add your red gel food coloring to this bowl and mix it in until the gel is all incorporated and there are no lumps.) Then, add the mixture to the batter and mix until combined.

Switch from a whisk to a rubber spatula or wooden spoon, and fold the flour and salt into the batter (I tap through a sieve to avoid lumps).

When there are no more lumps of flour, add the vinegar and mix in well.

Pour the brownie batter into the prepared cake pan and bake for 20 - 25 minutes or until a wooden skewer or a cake tester comes out with just moist crumbs on it.

The brownies should be cooled in the pan for 30 minutes. Then, remove them from the pan to cool completely before frosting them with the cream cheese

In a stand mixer or with an electric mixer, beat the room-temperature butter and cream cheese together until smooth and combined.

Add the powdered sugar and mix in slowly, once just combined, turn your mixer onto high speed and beat for a few minutes until light and fluffy.

Add the vanilla and beat until incorporated.

Add 1 to 2 teaspoons milk(optional), if needed, to achieve the desired consistency, and beat until smooth.

Spread the cream cheese icing on the fully cooled brownies and slice to serve.

Cream Cheese Icing

These brownies are insane!!!!! You know you are eating a brownie - they are dense and delicious.  The frosting is perfect.  I made a second batch for my neighbor as a thank you for watching our dog.  She wants to know when she can watch the dog again.

Looking forward to mixing up a batch of these for this coming Valentine Day 2024. 
I plan on using Cream Cheese Flavored Chocolate Chips in mine. 
Thank you!

I am a terrible baker, I made these brownies and followed the exact recipe and they were fantastic! My boys didn’t even believe I made them!! ?? thank you! Saving this recipe!

These brownies where so delicious. Plus, easy and quick to make!

REALLY GOOD! I didn’t add the vinegar because I didn’t have some but they we’re still really good! I definitely recommend and will be making AND adding to my recipe book!

These brownies came out awesome! My daughter made them but didn't melt the butter. I had softened it for her so we just beat it in.  I do have a question. You have white vinegar as an ingredient, but the recipe doesn't it call it out. We added it along with the food coloring?? Just curious. They turned out fantastic!

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