Red Velvet Cupcakes Fourth of July Dessert

Another one of my fav July 4th Party Dessert Recipes

Red Velvet Cupcakes

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt together into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

When cooled frost with the below yummy frosting.

Vanilla Bean Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese

1/2 stick butter

4-5 cups sifted powdered

sugarseeds of 1/2 vanilla bean

1 teaspoon vanilla extract
Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
Sift powdered sugar into a bowl or onto parchment
Beat butter and cheese at medium speed until creamy
Add 4 cups of the sugar and beat until combined
Add vanillas and beat until combined
Add more sugar until you get to the consistency and sweetness you like

Add red, white and blue sprinkles for a Patriotic Theme.

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Southern Jewel's Fab Finds

Southern Living Cherry Cobbler Recipe

I like making this as one of my desserts for July 4th Parties.

Cherry Cobbler
Yield Makes 6 servings

6 cups pitted fresh cherries (about 2 1/2 pounds)*
1 1/2 cups sugar, divided
3 tablespoons cornstarch
1/2 cup water
1/2 teaspoon red liquid food coloring (optional)
3 tablespoons butter or margarine
1 tablespoon grated lemon rind
1/4 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter or margarine
1 teaspoon vanilla extract
1 large egg
Ice cream

Bring cherries, 3/4 cup sugar, cornstarch, 1/2 cup water, and, if desired, food coloring to a boil ina medium saucepan, stirring constantly.

Boil, stirring constantly, 1 minute. Remove from heat; stir in 3 tablespoons butter, lemon rind, and almond extract.

Pour into a lightly greased 11- x 7-inch baking dish.
Combine remaining 3/4 cup sugar, flour, baking powder, and salt in a large mixing bowl. Add milk, 1/4 cup butter, and vanilla, and beat at medium speed with an electric mixer 2 minutes.

Add egg, and beat 2 more minutes. Spoon batter evenly over cherry mixture.
Bake at 350° for 40 to 45 minutes or until golden, shielding with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary.

Cool in dish on a wire rack 15 to 20 minutes.

Serve warm with ice cream.

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Human Statue of Liberty - Fort Dodge, Iowa - circa 1918

Human Statue of Liberty - Fort Dodge, Iowa - circa 1918

18,000 soldiers at Fort Dodge, Iowa (on the River) - Make The Human Statue of Liberty, Fort Dodge, Iowa

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Graduation Party Recipes

My own daughter graduated from high school last year and we had a lovely party. Here's a few of the recipes that were enjoyed to help your party go smooth.

Mexican Sushi Bites
16 ounces cream cheese, softened
1/2 cup salsa, plus more for dipping
1 tablespoon chili powder
1/4 teaspoon salt
1 avocado, thinly sliced
1 tablespoon lime juice
8 (8-inch) flour tortillas
2 cups fresh baby spinach
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips

1. In a medium bowl, combine the cream cheese, salsa, chili powder, and salt. In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning.

2. Trim each tortilla to make a roughly 6-1/2-inch square. Spread 3 tablespoons of the cream cheese mixture on a tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado. Roll the tortilla up tightly and wrap it in plastic wrap. Repeat for the remaining tortillas. Refrigerate the rolls for at least 1 hour and up to 6 hours.

3. Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping.

Serves 10 to 12.

Paella Salad

1 Tbsp. olive oil
3/4 cup chopped onion
5 cups chicken broth
1/2 tsp. hot pepper sauce
1 tsp saffron
2 cups long grain rice (uncooked)
3 cups cooked chopped rotisserie chicken
2 lbs. cooked frozen shrimp
1 red pepper, diced
1 green pepper, diced
1 cup celery, diced
1 16 oz. bottle reduced-fat Italian salad

Heat oil in a heavy saucepan.

Add onions, cooking until translucent.

Add chicken broth, hot pepper sauce, and saffron.

Bring to a boil.

Stir in rice.

Reduce heat to low.

Cook, covered, until water is completely absorbed, 20-30 minutes.

Transfer to a mixing bowl and cover.

Refrigerate at least 1 hour.
One hour before serving, remove rice from refrigerator.

Add chicken, shrimp, peppers and celery.

Toss with Italian salad dressing until well mixed.
Serves 12.

Oriental Chicken Wings

1 1/2 - 2 pounds chicken drummettes (first joint of wing)

1 1/2 cups soy sauce

1 teaspoon sesame oil

2 teaspoons grated fresh ginger

2 cloves garlic, minced

4 tablespoons brown sugar
4 tablespoons toasted sesame seeds

Put ""drummettes"" in large zip-lock bag.

Combine remaining ingredients except sesame seeds.

Pour over wings; seal and refrigerate at least 30 minutes, turning bag to coat wings occasionally.

Spray a shallow baking pan with non-stick spray.

Put wings, including marinade in prepared pan.

Bake at 375 degrees for 30 minutes, turning wings occasionally.

Sprinkle with sesame seeds and bake 15 minutes longer.

Dark Chocolate Brownies

1/2 cup (1/4 lb.) butter
3 ounces unsweetened chocolate, chopped
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup chopped walnuts

1. In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and walnuts until well blended.
2. Spread batter evenly in a buttered and floured 8-inch square baking pan.
3. Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
4. Run a knife between pan rim and brownie. If desired, spread with chocolate glaze. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

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