1. RED VELVET PANCAKES WITH CREAM CHEESE GLAZE
Yield: 16 pancakes
2 cups all-purpose flour
3 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups milk
2 Tbsp white vinegar
1/2 cup granulated sugar
2 large eggs
1 1/2 Tbsp red food coloring
2 tsp vanilla extract
1/3 cup salted butter, melted
fresh raspberries and mint leaves, for garnish (optional)
Cream Cheese Glaze
6 oz cream cheese, softened
6 Tbsp butter, softened
2 cups powdered sugar
1/2 cup milk, plus more if desired
1/2 tsp vanilla extract
Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside.
Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter.
Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine.
Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges).
Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles).
Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.
CREAM CHEESE GLAZE DIRECTIONS
In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.
2, STRAWBERRY CHEESECAKE CHOCOLATE CREPES
For the Strawberry Cheesecake Filling:
8 ounces cream cheese, softened to room temperature
1 1/4 cup diced strawberries
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons granulated sugar
For the Chocolate Crepes:
1 1/2 cups all-purpose flour
1/4 cup good-quality unsweetened cocoa powder
2 tablespoons granulated sugar
1/8 teaspoon kosher salt
1 1/4 cups milk
1/4 cup water
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
Garnish: strawberries, confectioner’s sugar
Prepare your strawberry cheesecake filling first. To the bowl of your stand mixer, with paddle attachment fixed, add all of the ingredients for the filling: cream cheese, strawberries, vanilla extract, lemon juice and granulated sugar. Mix until smooth, with a few remaining strawberry pieces. Set aside or chill for later on. You may also make this filling by hand, by folding the ingredients together with a heavy wooden spoon or rubber spatula.
Next, prepare your chocolate crepes. In the bowl of your food processor, combine the flour, sugar, cocoa powder, salt and eggs. Process until the three ingredients come together. With the food processor running, pour in the milk and water. Continue to pulse until the mixture is completely smooth. Again, with the food processor running, pour in the melted butter and vanilla extract. Pour the batter into a bowl and set aside.
Heat a crepe pan or small 8 – 10″ omelet pan over medium heat. Spray the pan with a non-stick spray before you cook each crepe to prevent sticking. Pour about 1/4 cup of the batter directly into the middle of the pan and swirl to coat the bottom. Cook the crepe for 2-3 minutes or until the bottom is light brown and the edges are completely set. Flip the crepe over and cook for an additional minute. Transfer to a serving platter and repeat for the rest of the batter.
Fill each crepe with the strawberry cheesecake filling and garnish with fresh strawberries and sprinkle with confectioner’s sugar. Enjoy!
3. STRAWBERRY NUTELLA POPTARTS
YIELD: 6 poptarts
1 egg yolk
1 teaspoon water
1 package refrigerated pie crust
6 heaping teaspoons Nutella
6 heaping teaspoons strawberry jelly
2 large strawberries, sliced lengthwise and carved into hearts
coarse sugar (or granulated sugar)
Preheat oven to 350°F and cover a cookie sheet with parchment paper or a silpat mat.
In a small bowl, whisk together egg yolk and 1 teaspoon water. Set aside.
Roll out pie crust till it's pretty thin (about 1/16th of an inch thick). Cut into 2.5 inch x 3.5 inch rectangles, re-rolling the dough as needed. You should end up with 12 rectangles.
Take 6 of the rectangles and cut out a heart in the center. Set aside.
On each of the 6 remaining rectangles, spread 1 heaping teaspoon of Nutella, leaving a 1/2 inch border around the edges. Then top the Nutella with a layer of strawberry jam, again making sure to leave a 1/2 inch border.
Place a strawberry carved heart on top of the strawberry jam layer, in the center of the rectangle. Top with the pie dough with the heart carved out of the center.
Seal the edges with the prongs of a fork and brush with egg wash mixture. Sprinkle heavily with coarse sugar.
Bake for 12-14 minutes, or until golden brown. Transfer to a cooling rack. Let cool for 5 minutes and then serve!
4. STRAWBERRY WAFFLE SKEWERS
Yield: 13-14 Small Skewers
3/4 cup + 2 Tbsp all purpose flour
1/8 cup corn starch
2 Tbsp sugar
1 1/2 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
3/4 cup milk + 2 Tbsp
1/4 cup canola or vegetable oil
1/4 tsp almond extract
1 1/2 tsp vanilla extract
1/2 cup heavy cream
2-3 Tbsp powdered sugar
1/2 tsp vanilla extract
Strawberries, sliced in half
Syrup for dipping
Preheat the waffle iron.
Whisk all dry ingredients together (flour, corn starch, sugar, baking powder, salt, and cinnamon).
In a separate bowl, stir together all wet ingredients (milk, oil, egg, vanilla extract, and almond extract).
Slowly whisk wet ingredients into dry ingredients until combined.
Grease the waffle iron before each use. Pour about 1/2 cup of batter on the waffle iron, and cook for about 3-4 minutes (until golden brown), or according to your waffle iron's instructions.
Allow to cool while making the whipped cream.
With a mixer, whip the heavy cream, powdered sugar, and vanilla extract until it has the consistency of whipped cream, about 5-6 minutes (depending upon your mixer, it can be longer).
Cut waffles into small slices.
When building the skewers, begin and end with waffle slices. Dip the top waffle slice in the whipped cream, and slide the waffle (non-whipped cream side facing up) on the skewer.
Next, slide a strawberry onto the skewer.
For the middle waffle (or waffles if you are making your skewers larger than mine), dip each side in the whipped cream. Slide on the skewer, and repeat until your skewer is done. Repeat for all skewers (with this recipe, I got 13-14 small skewers).