Red Velvet Cheesecake

Red velvet anything is a favorite around these parts. I’ve been “meaning to” make this cake for almost over a year. First a birthday, then another birthday and now, “well….Valentine’s Day is coming up…”

Finally!

I recreated a Good Humor Strawberry Shortcake as a cheesecake before. This recipe uses the same cheesecake method. Remember, your cheesecake needs to cool and set for at least 4 hours so plan ahead!

Because this cake is going to have a whole cheesecake in the center, I opted for a plain vanilla buttercream to coat. Some crumbled cake helps to keep decorating simple and error-proof.

Make this for your sweetie and report back!

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Ingredients:

Red Velvet Sponge

2 cup flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2-3 tbsp cocoa powder

2 cups sugar

1 cup vegetable oil

2 eggs, room temperature

1 cup of buttermilk, room temperature

2 tsp vanilla extract

1-2 tbsp red food coloring (more or less to suit your preference)

1 tsp white vinegar

Pro tip: Boost your cocoa flavor by adding ½ cup of very strong coffee or instant espresso!! Remember when I used this technique in brownies?

Cheesecake (make this beforehand and allow to cool!)

Vanilla Buttercream:

2 sticks softened butter

1 tsp vanilla extract

Roughly 5 cups of powdered sugar

 

 

  1. Your cheesecake should have been made beforehand and should already be cooling in the fridge for at least four hours!!!!rv13rv14
  2. Preheat the oven to 325 degrees F
  3. In the bowl of your mixer, combine your dry ingredientsrv
  4. In a medium bowl, first combine your sugar and oil then add in the eggs, buttermilk, vanilla and food coloring
  5. Add in your vinegarrv2rv3
  6. Add in your coffee or espresso if you’re going to use it
  7. With your mixer on low, slowly incorporate the wet into the dry bit by bit
    • Note: This is not a thick batterrv4
  8. Grease and flour two 9” cake pan and divide in 3-4 cupcake tins, plus two pans
    • This can also be used just for cupcakes, freeze any excess batter in a ziplock bag for next time!
  9. Bake for 30-35 minutes in the center of the oven, start checking for doneness around 30 minutes
    • (your cupcakes will be done quicker, check for doneness around 16 minutes)
  10. When the cake passes the toothpick test remove from the oven and cool on a rack then cool upside down to help flatten out the topsrv5
  11. While cooling, whip up some buttercream

Vanilla Buttercream:

  • In the bowl of your stand mixer, whip the butter on medium until the butter looks white and fluffy
  • Add vanilla
  • On low speed, slowly and carefully add the powdered sugar about a cup at a time
  • Slowly increase the speed and whip until well incorporated
  • Repeat steps 3 and 4 until all of your sugar is used
  • Leftover buttercream can be stored in the freezer in a ziplock bag.

 

  1. Once completely cooled stack sponge-cheesecake-sponge
  2. Spread your buttercream
  3. Crumble up your cupcakes and sprinkle on/around your cake!rv7rv6rv8rv9rv10

 

 

Store in an airtight container in the fridge.

 

© 2018 by Alexa Mason. All Rights Reserved

 

Mason’s Dragon Noodles

Tonight my kiddo said he wanted spicy, saucy noodles so Mason’s Dragon Noodles became a thing and I will absolutely be duplicating this in the future.

A super easy recipe. Bold flavors make it difficult to mess this up. It’s also easily adjustable to suit your tastes. My family likes food spicy (hello “dragon” noodles), so feel free to tinker with the spice level.

I was gifted a wok for Christmas. Mommy’s first wok. Seasoning it was an adventure but it was successful! So, this was my first time breaking it in.

If you don’t have a wok, use a cast iron skillet because they hold heat really well and they get super hot. If you don’t have either of those, use a pan large enough to hold what you’re working with. High heat is important, so be mindful of that.

Ingredients:

  • 1 large chicken breast, or a few boneless skinless chicken thighs, sliced
  • 3 carrots, sliced
  • ¼-1/2 bell pepper, sliced
  • 2-3 scallions, whites and greens (reserve some greens)
  • Handful of chopped cilantro, (reserve some)
  • ½ red onion, sliced
  • ½-1 tbsp ginger, grated
  • 2-3 cloves of garlic, grated
  • 1 habanero pepper, chopped
  • 1 lb angel hair or spaghetti (you can use your preferred Asian noodles but we usually have these in the house and they work just fine)
  • Canola or vegetable oil
  • 1/3-1/2 cup low sodium soy sauce
  • 2 tbsp rice wine
  • 2 tbsp Huy Fong sriracha (the REAL kind with the green cap and rooster)
  • 2 tsp sesame oil
  • 1 tbsp sambal oelek
  • 1 tbsp chili garlic sauce
  • ~1/4 c light brown sugar
  • 1/3-1/2 cup water
  • 1 tsp oyster sauce
  • 1 tsp fish sauce

 

  1. Boil and drain your noodles.
  2. Prep your vegdragon3
  3. In a bowl, mix up the garlic, ginger, habanero, sugar, and liquid ingredients and whisk together.dragon4
  4. With your wok or pan on high heat, add some oil and cook your chicken breast. Remove and set to the side.
  5. Working quickly, cook your veggies. You want them to keep some texture so don’t cook them to death. Remove and set to the side.dragon6
  6. Still on high heat, add the liquid to the pan. dragon5Bring to a boil and add your chicken and simmer for a bit then add your veggies. Shortly after, add your drained noodles.
  7. Using tongs, toss your noodles, cilantro and other ingredients. You want to incorporate them all together as well as you can. This can be annoying but toss in different directions to incorporate. Turn off your heat, your noodles will sop up any extra liquid.dragon7
  8. Top with reserved cilantro and scallion.

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This can be served hot, warm or cold.

 

Enjoy!

 

 

© 2018 by Alexa Mason. All Rights Reserved